Indian cuisine is renowned for its rich flavors, aromatic spices, and diverse dishes. While some may think that Indian cooking is complicated, there are numerous easy Indian recipes that you can prepare without spending hours in the kitchen.
This guide will introduce you to a variety of easy Indian recipes that are both delicious and straightforward to make. From appetizers to main courses and desserts, these Indian food recipes will become staples in your culinary repertoire.
Easy Indian Appetizers
Vegetable Samosas: These crispy and savory pastries are filled with a spiced mixture of potatoes and peas. They make for a great starter and are relatively simple to prepare with store-bought pastry sheets. Indian snacks that are sure to make every taste bud excited for more.
Chana Chaat: A tangy and spicy chickpea salad, Chana Chaat is an excellent appetizer that can be prepared in minutes. It’s made with boiled chickpeas, tomatoes, green chilies, and a variety of spices.
Paneer Tikka: Marinated in yogurt and spices, paneer cubes are grilled to perfection. This is one of the easy Indian recipes that you can quickly prepare for a party or a family dinner.
Aloo Tikki: These potato patties are flavored with spices and herbs, then shallow-fried until golden brown. Serve them with mint chutney for a delightful appetizer. One of the easy Indian street food recipes that is most tried in northern parts of India.
Simple Indian Main Courses
Palak Paneer: This spinach and cottage cheese curry is not only healthy but also easy to prepare. The creamy spinach sauce pairs perfectly with the soft paneer, making it a favorite among vegetarians.
Chole Bhature: Chole (spiced chickpea curry) and Bhature (fluffy deep-fried bread) are a classic combination. Despite its restaurant-style taste, it is one of the Indian food recipes easy to recreate at home.
Vegetable Biryani: A fragrant and flavorful rice dish, Vegetable Biryani can be made quickly using a pressure cooker or an Instant Pot. It’s a one-pot meal that’s perfect for a busy weeknight.
Dal Tadka: This daal recipe is a staple in Indian households. It involves cooking lentils with spices and then tempering them with ghee, garlic, and cumin seeds. It’s simple, nutritious, and pairs well with rice or roti.
Aloo Gobi: This dry curry made with potatoes and cauliflower is spiced with turmeric, cumin, and coriander. It’s a quick and easy Indian recipe that’s perfect for a weekday meal.
Quick Indian Side Dishes
Raita: A cooling yogurt-based side dish, Raita is made with yogurt, cucumber, mint, and spices. It’s perfect for balancing out spicy dishes.
Jeera Rice: Flavored with cumin seeds, this simple rice dish is a perfect accompaniment to curries. It’s one of the Indian recipes easy to make and adds a fragrant touch to your meal.
Baingan Bharta: Roasted and mashed eggplant cooked with tomatoes, and spices. This smoky-flavored dish is both easy and delicious.
Kachumber Salad: A refreshing salad made with chopped cucumbers, tomatoes, and a sprinkle of lemon juice and chaat masala. It’s a great side dish for any Indian meal.
Easy Indian Desserts
Gajar Halwa: This carrot-based dessert is made by simmering grated carrots with milk, sugar, and ghee. It’s garnished with nuts and cardamom, making it a comforting sweet treat.
Kheer: A rice pudding made with milk, rice, and sugar, flavored with cardamom and garnished with nuts. It’s one of the easy Indian food recipes that’s perfect for any festive occasion.
Rasgulla: Soft and spongy cheese balls soaked in sugar syrup. This dessert can be made quickly with store-bought paneer.
Mango Lassi: A refreshing drink made with yogurt, mango pulp, and a touch of cardamom. It’s perfect for cooling down on a hot day.
FAQs
Q: What are some easy Indian recipes for beginners?
A: Some easy Indian recipes for beginners include Chana Chaat, Aloo Tikki, Dal Tadka, and Jeera Rice. These recipes are simple to follow and don’t require advanced cooking skills.
Q: Can I make Indian food without a lot of spices?
A: Yes, many Indian food recipes can easily be made with a minimal number of spices. For example, Jeera Rice and Raita require only a few common spices like cumin and coriander.
Q: Are there quick Indian recipes for weeknight dinners?
A: Absolutely! Easy Indian recipes like Vegetable Biryani, Palak Paneer, and Aloo Gobi are perfect for weeknight dinners as they can be prepared quickly and offer a balanced meal.
Q: What are some easy Indian desserts I can try?
A: Easy Indian food recipes for desserts include Kheer, Gajar Halwa, and Mango Lassi. These desserts are straightforward to make and are sure to satisfy your sweet tooth.
Q: How can I make Indian food healthier?
A: To make Indian food healthier, use less oil, incorporate more vegetables, and opt for whole grains like brown rice or whole wheat roti. You can also use low-fat dairy products and lean proteins.
Conclusion
Exploring easy Indian recipes doesn’t have to be daunting. With these easy Indian food recipes, you can enjoy the rich and diverse flavors of Indian cuisine without spending too much time in the kitchen.
From appetizers and main courses to desserts, these Indian food recipes easy are perfect for any occasion. So, gather your ingredients and get ready to embark on a culinary journey that celebrates the best of Indian cooking.
Enjoy creating these dishes and sharing them with your loved ones! Explore more recipes on Manjula’s Kitchen and discover the joy of cooking nutritious and delicious food.
Til ki Burfi is a healthy, quick & easy way to make home-made sweet snack which can also be offered as a dessert post meal. Its a must try recipe during winters.
Roast sesame seeds over medium heat till they are golden in color. This should take about 3-4 minutes. Keep aside.
In a non-stick frying pan add heavy cream and milk powder mix it well. Cook over medium-high heat, stir continuously till the mixture starts to bubble.
Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan, until mixture is reduced to thick paste and starts coming together. This should take 8-10 minutes.
Add roasted sesame seeds and mix well. Stir for another 2-3 minutes until mix start looking soft dough.
Lower the heat to low and add sugar and cardamom powder and mix it well. This will become soft in texture after adding sugar.
Keep stirring for 1-2 minutes and bring the burfi back to dough texture.
Spread burfi mixture onto the greased plate, approximately ½ inch thick. Let it sit for at leadt two hours at room temperature. Cut burfis to desired shape; square or diamond shape works well.
The burfis will store well in an airtight container, at room temperature for up to 2 weeks.
The Almond Poli with Walnut Khoya Filling is a delightful fusion of traditional Indian flavors and healthy ingredients. This unique recipe features a rich and creamy khoya filling, enhanced with the nutty goodness of walnuts, all encased in a soft, almond-based outer layer. The combination of these elements creates a dessert that is not only delicious but also packed with nutritional benefits.
Mix in all the ingredients listed under "for outer covering" to form a soft, non-sticky dough. Knead this dough for at least 10 minutes and let it sit for 30 minutes to 1 hour before making the poli. Meanwhile lets make the filling.
Heat milk in a wide pan and bring it to boil. Now add sugar, cardamom, walnut powder and let the mixture cook on a medium flame.
Cook the mixture until it reduces to khoya consistency or when the mixture solidifies and starts leaving the pan. It can also be referred to as halwa consistency.
Turn off the heat and walnut khoya filling is ready. This filling by itself is a great dessert. I could not stop munching on this filling while making my polis..
Now divide the dough into 5-6 medium sized balls. Pat the ball with your fingers into a small circle and place 2 tablespoons of walnut filling into it. Now seal the filling with the dough and roll into a chapati. We can make thinner or thicker polis as we wish, but take care not to tear the outer covering. No flour is required for rolling the dough, because its so elastic and non sticky.
Repeat the same with rest of the dough and filling. Now cook the poli on a hot non-stick pan with few drops of ghee if desired on a low flame. Cook on each side for 2-3minutes until golden brown spots appear on each side.
Warm polis are ready to be enjoyed with a splash of ghee on it.
Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.
Wash dal thoroughly and soak in 3 cups of water for at least 4 hours. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.
In a non-stick or heavy bottom frying pan add moong dal paste and melted butter. Mix well.
Turn on the stove to medium heat and fully cook dal paste. Use spatula to gently press the paste, then fold the paste over and press again. Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color. This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
Remove cover, stir and cook for another minute. Turn off the heat. Garnish with almonds.
Notes
The halwa will thicken over time.Halwa tastes best if it is served warm.
Moong Dal Halwa: A Rich and Indulgent Vegan Dessert
Moong Dal Halwa is an Indian dessert made from moong dal (split mung beans), ghee (clarified butter), sugar, and flavoured with cardamom and saffron. This rich and aromatic dessert is a favorite during festivals and special occasions such as diwali or holi.
Tips for Making Perfect Moong Dal Halwa (Vegan):
Soak Moong Dal: To ensure a smooth texture, soak the moong dal in water for at least 4 hours overnight before cooking. Soaking helps soften the dal and reduces the cooking time, resulting in a smoother halwa.
Use a Non-Stick Pan: Use a non-stick pan or a heavy-bottomed pan to cook the Moong Dal Halwa (Vegan) to prevent it from sticking to the bottom and burning. Stir the halwa frequently to ensure even cooking and prevent lumps from forming.
Garnish with Saffron: Infuse the Moong Dal Halwa (Vegan) with the exotic aroma and vibrant color of saffron by soaking a few strands of saffron in warm water and adding it to the halwa during cooking. Garnish the halwa with additional saffron strands for a luxurious touch.
Variations of Halwa:
Gajar ka Halwa: Gajar Ka Halwa is a classical Indian dessert, this is also known as gajrala. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavored with cardamom.
Atta Ka Halwa: Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavored with cardamom.
Sooji ka Halwa: Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as parsad.
Sweet Potato Halwa: Sweet Potato Halwa, an eggless pudding, stands out as one of the simplest Halwa recipes to prepare. Infused with the delicate and distinctive flavors of cardamom and cinnamon, it serves as a deliciously warm dessert ideal for chilly winter evenings.
FAQs about Moong Dal Halwa (Vegan):
Can I use other lentils for Moong Dal Halwa (Vegan)?
While moong dal is traditionally used for making Moong Dal Halwa, you can experiment with other lentils such as chana dal (split chickpeas) or urad dal (black gram) for a different flavor and texture.
How long does Moong Dal Halwa (Vegan) last?
Moong Dal Halwa (Vegan) can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the halwa gently in the microwave or on the stovetop before serving.
Can I make Moong Dal Halwa (Vegan) without sugar?
Yes, you can make Moong Dal Halwa (Vegan) without sugar by using natural sweeteners such as jaggery, maple syrup, or agave syrup. Adjust the sweetness to your taste preference and enjoy a healthier version of this classic dessert.
Is Moong Dal Halwa (Vegan) gluten-free?
Yes, Moong Dal Halwa (Vegan) is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease. However, be sure to check the labels of any packaged ingredients to ensure they are gluten-free.
Moong Dal Halwa (Vegan) is a rich and indulgent dessert that’s perfect for special occasions or as a sweet treat to satisfy your cravings.
With its creamy texture, aromatic flavors, and wholesome ingredients, it’s sure to become a favorite among vegans and non-vegans alike.
Whether enjoyed warm or cold, on its own or with a scoop of dairy-free ice cream, Moong Dal Halwa (Vegan) is a true delight for the senses.
This healthful vegan soup is high in protein. Made with split Moong dal and flavored with hari cilantro chutney, moong dal soup is flavorful yet simple and easy to make.
1 cup split yellow Moong dal, washed (available in Indian grocery stores)
1 teaspoon salt
1/4 teaspoon turmeric (haldi)
3 cups water
Approximately 1/4 cup of Hari Cilantro Chutney
For the Seasoning
1 tablespoon oil
1/2teaspoon cumin seeds (jeera)
Pinch of asafetida (hing)
For the Garnish (optional)
1 tablespoon ginger, finely sliced
1/8 teaspoonsalt, adjust to taste
1 teaspoon lemon juice
Instructions
Method
Wash the dal several times, until the water becomes almost clear.
In a medium pot combine the moong dal, turmeric, salt, and water. Cook over medium-high heat until it starts to boil. Remove the frothy foam that accumulates on the surface as the dal cooks.
Lower the heat to medium and cook for 15 to 20 minutes, until completely cooked and a little mushy. Stir occasionally and add more water if needed. Turn off the heat.
Puree the dal using a hand blender or regular blender. If needed, adjust the thickness of the dal by adding more boiled water. Mix well. The dal will thicken as it cools.
Add hari cilantro chutney to suit your taste. The chutney gives the soup a fresh green appearance and a tangy flavor.
Seasoning
Heat the oil in a small saucepan. Add cumin seeds and wait until the seeds crack. Add asafetida and turn off the heat.
Pour the mixture over the cooked soup.
Garnish (optional)
Combine the ginger, salt and lemon juice. Marinate for at least a half hour.
Garnish with a few slices of marinated ginger.
Marinated ginger can be refrigerated for up to a week.
Notes
Time-saving Tip:To save time you may use a pressure cooker, as follows.
In a pressure cooker add Moong dal, turmeric, salt, and water. Close the cooker.
Cook over medium-high heat until it starts to steam. Lower the heat to medium and cook for 5 more minutes.
Turn off the heat and let the steam escape before you open the pressure cooker.
Puree the dal using a hand blender or regular blender. If needed, adjust the dal to your desired consistency by adding more boiled water. Mix well.
Add “Hari Cilantro Chutney” according to your taste. The chutney will give a fresh green look to the soup and have a tangy flavor.
Moong dal soup is a nutritious dish made from split mung beans, also known as moong dal. It is suitable for individuals with diabetes as it has a low glycemic index, meaning it doesn’t cause a rapid spike in blood sugar levels. Additionally, it is gluten-free, making it safe for those with gluten sensitivities or celiac disease.
The soup is high in protein due to the lentils, making it a filling and satisfying meal option. It is also low in fat, which can be beneficial for those looking to manage their weight or reduce their fat intake.
Moong dal soup is often prepared as a vegan dish, as it typically does not contain any animal products. It can be served as a standalone soup or paired with salads for a wholesome and nutritious meal. Overall, it’s a healthy option that aligns with various dietary preferences and requirements.
Moong dal soup is a comforting and nutritious dish that is popular in Indian cuisine. Made from split mung beans, this soup is not only delicious but also packed with protein, fibre, and essential nutrients. In this easy moong dal soup recipe, we’ll guide you through the process of making a flavorful and hearty soup that is perfect for any occasion.
Easy Moong Dal Soup: A Cozy and Flavorful Treat
This recipe guides you through making a delicious and comforting moong dal soup, perfect for a quick and nourishing meal. Moong dal, also known as split mung beans, cooks quickly and offers a satisfying protein punch. Let’s get started!
Prep Work (15 minutes): Clean the Dal: Rinse the moong dal thoroughly under cold running water to remove any dust or debris. Soaking the dal for 30 minutes to 1 hour is optional, but it helps them cook faster and become more tender.
Flavor Builders: While the dal soaks (or if you choose to skip soaking), chop up some fresh ginger for that warming aroma. You can also add diced tomatoes and green chilies for a touch of sweetness and heat, depending on your preference.
Cooking the Soup (30-40 minutes): Sautéing the Aromatics: Heat oil or ghee in a pot over medium heat. Once hot, add the chopped ginger and cook for a few minutes until fragrant. This fragrant base will form the foundation of your soup’s flavor.
Spice Up Your Life: Now comes the magic! Add ground cumin, coriander, turmeric, and a pinch of asafoetida (if using) to the pot with the ginger. Stir everything well to coat the aromatics in the spices. Let them sizzle for a bit, releasing their wonderful aromas. Feel free to adjust the spice quantities based on your taste preference.
Simmering the Dal: Add the soaked (or unsoaked) moong dal to the pot and stir to combine it with the flavorful spice mixture. Next, pour in enough water or vegetable broth to cover the dal completely. Bring the mixture to a boil, then reduce heat and simmer gently. Let it simmer until the dal is tender and cooked through.
Creamy Option (optional, 5-10 minutes): Smooth Operator (Optional): If you prefer a creamy soup, let it cool slightly. Then, use an immersion blender or a regular blender (in batches) to achieve a smooth and velvety texture. Blend until you reach your desired consistency.
Final Touches (5 minutes): Season to Perfection: Now’s the time to adjust the taste! Add salt and a squeeze of lemon juice (optional) to balance the flavors. You can also add more spices if needed.
Fresh Finish: Garnish your soup with freshly chopped cilantro leaves for a pop of color and a refreshing touch.
Serving Up Warmth (enjoy!):
Ladle and Enjoy: Ladle the hot soup into serving bowls and garnish with additional cilantro, if desired. Pair your comforting bowl of moong dal soup with crusty bread, naan, or rice for a complete and satisfying meal. Enjoy this nourishing and delicious soup anytime you need a warm hug in a bowl!
Tips for Making the Perfect Moong Dal Soup:
Soaking the moong dal helps reduce cooking time and improves texture.
Experiment with different spices and seasonings to customize the flavor of the soup to your liking.
For added richness, you can stir in a spoonful of coconut milk or cream towards the end of cooking.
If you prefer a chunkier soup, you can skip blending and leave some of the dal intact.
Variations of Moong Dal Soup:
Vegetable Moong Dal Soup: Add diced carrots, peas, and spinach for a hearty and nutritious twist.
Spicy Moong Dal Soup: Increase the amount of green chilies or add red chili powder for extra heat.
Coconut Moong Dal Soup: Stir in coconut milk for a creamy and indulgent flavor.
Benefits of Including Moong Dal Soup in Your Diet:
High in Protein: Moong dal is an excellent source of plant-based protein, making it ideal for vegetarians and vegans.
Rich in Fiber: The fiber content in moong dal aids digestion and helps maintain a healthy gut.
Low in Fat: Moong dal soup is low in fat and cholesterol, making it a heart-healthy option for all.
Frequently Asked Questions (FAQs) about Moong Dal Soup:
Q: Can I use other lentils instead of moong dal?
A: Yes, you can substitute other lentils such as masoor dal or red lentils for moong dal in this recipe.
Q: Can I make moong dal soup in advance?
A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Q: Is moong dal soup gluten-free?
A: Yes, moong dal soup is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
For more delicious Indian soup recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian soups, appetizers, main courses, and desserts to delight your taste buds and impress your family and friends.
This recipe is called Sweet Rice Balls set for this coming Diwali, and I hope that you will also like it. It's a simple delicious dessert made with coconut milk and rice flour.
1/3 to 1/2 can coconut milk (make it sweet by adding some sugar in it)
1 cup (approx) brown sugar
1/2 cup dried shredded Coconut
1/2 tsp oil
Food Colour (Any colour, I used green)
Instructions
Method
Start by adding 1/3 of a can of coconut milk. Stir the coconut milk into the flour to form a dough.
You may need to add slightly more coconut milk, or more flour depending on how thin your coconut milk is. The dough should be quite stiff, It shouldn't stick to your hands (if it does, it requires a little more flour). If it doesn't stick together, it's too dry – add a little more coconut milk.
Add green colour (up to 1/2 tsp.). It will turn the dough bright green
Stir well to distribute throughout the dough.
Take a little of the dough in your hands. Now roll it between your palms until you've made a ball (like you did when you were a kid with play dough).
Now indent the sticky rice ball with your thumb or finger.
Place about 1/2 tsp. brown sugar in the rice ball. Gently pat the sugar down with your finger. (This sugar will later melt and become a liquid center.)
Pinch the sides to cover the brown sugar and close it. Now take this rather flat rice ball back into your palms. Gently roll it once again to return it to its former ball shape. Place on a plate or cutting board dusted with rice flour.
Now repeat these steps with the rest of the dough until you have lots of sticky rice balls filled with brown sugar, and all of the dough is used up.
Place some water in a large pot on the stove over high heat. When the water is boiling, drop the rice balls into the pot. They will sink to the bottom at first, then gradually rise to the surface.
Now turn the heat down to medium or medium-high, just high enough to keep the water bubbling nicely. Once the balls have risen to the surface of the water, continue cooking for 2 more minutes (3-4 minutes in total).
While the rice balls are cooking, prepare a clean surface on which to place them (a cutting board or your counter will work . Pour a few drops of oil over this surface (up to 1/2 tsp.) and "grease" it as you would a cake pan, or the balls with stick and you won't be able to remove them later
Using a slotted spoon or small strainer, remove the rice balls from the water and place on your prepared surface.
Place the dry coconut in a bowl or spread on a plate. Roll the sticky rice balls in the coconut to coat.
Place the finished rice balls on a plate – OR you can give each one a colorful wrapper by placing them in muffin papers (small or medium size). These balls can be eaten while still warm, or at room temperature.
Notes
Storing Instructions: Do not store in the refrigerator – this will only dry them out. Cover leftovers, or place in a cookie jar or other container on the counter. Try to eat your rice balls as soon as you can – within 24 hours if possible, or they will begin to harden.
I love phirnis, but this time I wanted to make them with a twist using fresh pineapple chunks. I had some leftover fresh pineapple chunks and also home made caramel syrup, so I decided to combine both together to create this beautiful looking phirni, which is a rich and wonderful dessert. If you are a bit lazy or don't prefer to make your own caramel syrup, you can definitely get a store bought one. This fruity rice phirni tastes amazing when they served chilled, but you can also enjoy them warm. Adding cream is completely optional.
Mix flour, semolina (sooji), gram flour (besan), salt, carom seeds, asafetida, chili flakes, and oil, together.
Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
Knead the dough for another minute and divide into four equal parts.Take each part of the dough and make a flat ball shape.
Roll them thin into about 9-inch circles. Prick them with a fork all over the rolled dough, the Paree do not puff when frying.
Cut each of the rolled dough into about half inch wide and 3 inch long pieces. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough Paara so you can turn them over easily when frying. Fry the Paara until both sides are light golden-brown.
After Besan Paara come to room temperature they should become crisp.
Notes
Suggestions:Try replacing carom (ajwain) seed with dry fenugreek leaves.you will also like Besan Sev, Atta Ka Ladoo
Aloo Dum is an exotic delicious main course dish. Just the smell of aloo dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinnerparty.
Heat the oil in a frying pan over medium high heat.
Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat, they will be very oily.
Fry the potatoes till they are cooked through; turn the potatoes a few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Keep it aside.
Heat the pan on medium heat and stir-fry the sesame seeds for about a minute until seeds lightly change color. Take them out and keep aside.
Blend sesame seeds, coconut, ginger, green chili, and make it into a paste. Use water as needed to blend into paste.
In a small bowl mix, sesame paste, yogurt, ginger, green chili, coriander powder, funnels seed powder, paprika, red chili powder, and turmeric into a paste. Keep it aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add the cumin asafetida and cumin seeds. After the cumin seeds crack, add whole red chili and besan (gram flour). Stir-fry for about half a minute until the besan (gram flour) is golden-brown.
Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices start to separate from the oil.
Add the potatoes, mix it well and add about 1cup of water. After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes. Adjust the gravy to your liking.
Add the cilantro and garam masala, cover the pan, and turn off the heat. Let it sit for a few minutes before taking off the cover. This helps bring the color to the top of the dish.
Keyword Exotic, Party Food, Side Dish, Spicy Potatoes
Spinach raita is a refreshing yogurt-based dish made with spiced spinach and yogurt. By adjusting its thickness, you can also serve spinach raita as a sandwich spread or as a dip for fresh veggies. Spinach raita tastes delicious any way you serve it.
Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready.
Add the asafetida and cumin seeds. After the cumin seeds crack, add red chilies stir-fry for few seconds.
Add spinach, salt, and black pepper and stir-fry, pressing the spinach down to allow most of the water to evaporate but still leaving the spinach moist.
After the spinach cools off, mix it well into the yogurt.
Add milk to the raita about half a cup adjust to the desire consistency.
For best result serve chill.
Notes
Tips:Frozen chopped spinach can be used instead of fresh spinach.Variations:
Spinach raita also can be served as a spread with bread or crackers keep the consistency thick do not need to add any milk.
To serve as a dip add about ¼ cup of milk but keep thicker then raita.
Serving suggestion: Serve over plain rice or as a side dish with any meal.
1. Heating Oil and Infusing Flavours: Initiating Palak Raita Preparation
Begin the palatable journey of creating Palak Raita by heating oil in a saucepan over medium-high heat. A simple test, featuring the crackling of a cumin seed, confirms the readiness of the oil for the culinary symphony about to unfold. With the aromatic base established, infuse the oil with the distinctive essence of asafetida and cumin seeds. As the cumin seeds crackle, introduce red chilies, stirring the mix for a tantalizing burst of flavour that sets the stage for the vibrant palak raita.
Sautéing Spinach with Seasonings: Crafting the Palak Raita Base
Add the star ingredient, spinach, to the fragrant mix, along with a dash of salt and black pepper. Engage in a thorough stir-fry, applying gentle pressure to the spinach, coaxing it to release its moisture. The objective is to strike a balance, allowing most of the water to evaporate while retaining the spinach’s inherent moisture. This meticulous step forms the foundation of the palak raita, infusing it with the earthy essence of spinach.
Blending Spinach with Yogurt and Milk: Achieving Palak Raita Consistency
Once the sautéed spinach cools off, seamlessly integrate it into the waiting yogurt. This integration creates a symphony of textures and flavours, transforming the yogurt into the creamy canvas for the palak raita. To achieve the desired consistency, introduce milk gradually, adjusting until reaching the perfect balance. This harmonious blend of yogurt and milk ensures a palak raita that is not only flavorful but also luxuriously creamy.
Chilling for Optimal Enjoyment: Perfecting the Palak Raita Experience
For optimal results, serve the palak raita chilled. This step enhances the overall sensory experience, allowing the flavours to meld and intensify. The coolness complements the earthy spinach and the tanginess of the yogurt, resulting in a refreshing and delightful palak raita that is sure to tantalize the taste buds.
Tips and Variations: Enhancing the Palak Raita Recipe
Consider using frozen chopped spinach as a convenient alternative to fresh spinach. Additionally, palak raita transforms into a versatile spread when served with bread or crackers, maintaining a thick consistency without the need for additional milk. For a dip, add approximately ¼ cup of milk, ensuring a thicker texture than traditional raita. These variations allow palak raita to shine in diverse culinary roles, catering to a spectrum of taste preferences.
Serving Suggestions: Palak Raita as a Versatile Accompaniment
Experience the versatility of Palak Raita by serving it over plain rice or as a side dish accompanying any meal. Its dynamic flavours and creamy texture make it a perfect accompaniment to a variety of dishes, contributing a touch of freshness and vibrancy to the overall dining experience.
2 tablespoons chana dal, pre-soaked in water for at least half an hour
1/4 cup unsalted roasted peanuts
1 teaspoon salt adjust to taste
1/4 cup lemon juice
Instructions
Method
Wash rice gently changing water several times until the water appears clear.
For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
Preparing The Seasoning:
Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the color to light brown.
Take out the peanuts from oil and use the same oil for rest of the seasoning.
Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
Add the chana dal, stir-fry for about a minute.
Add turmeric and mix it well.
Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Rice is ready, Enjoy!
Black-eyed pea salad is colorful and delicious, with ginger dressing for a nice tangy flavor. It works well for a quick & easy light lunch. Black-eyed pea salads are easy to make.
Drain the whey using a strainer line with cheesecloth, or muslin cloth. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.
Add the sugar and cardamom into the paneer and knead the paneer again until sugar is mixed well.
Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 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.
Mix the saffron thread in 1 teaspoon of warm milk and mix it well. Keep aside.
Divide the paneer in 24 equal parts and roll them giving a ball shape.
Garnish with crushed pineapple, or garnish them with a drop of saffron paste putting sliced pistachio over.
Refrigerate them for few hours before serving. Serve them chilled!
Notes
NotesImportant 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.Sandesh can be refrigerated for a week.You will also enjoy to Rasgulla and Chumchum
Hot and spicy peanuts fried with delicious mix of spices. This makes a great snacks for sitting around watching TV or playing games with family and friends. Recipe serves 6.
In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.
Mix all the ingredients together in a large bowl.
Add water as needed making sure the spices and flour stick to the peanuts uniformly.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.
put few drops of oil in your hand it helps droping the penuts before putting peanuts on the oil.
While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.
Fry the peanuts until they turn light brown, turning them occasionally.
When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
After cooling to room temperature, the peanuts should be crispy.
Notes
Masala Peanuts can be stored for a month in an airtight container.
Also see my recipe for Spicy Cashew, Almond brittle.
These make a delicious homemade gift – pack it in a jar or candy bag.
Masala Peanuts are delightful appetizers perfect for holidays and festivals, offering a crunchy, gluten-free snack option that satisfies both vegan and non-vegan palates alike. Peanut masala recipe is a beloved snack across India, offering a delightful combination of crunchy peanuts and aromatic spices. This masala peanuts recipe is a favorite among snack enthusiasts for its bold flavors and addictive crunch. Whether you’re hosting a gathering or simply craving a savory treat, learning how to make masala peanuts recipe at home is both rewarding and satisfying.
How to Make Masala Peanuts Recipe: Step-by-Step Guide
Step 1: Prepare the Peanuts
Start by selecting fresh, raw peanuts for the best results. Rinse them thoroughly under cold water to remove any dirt or debris. Then, pat them dry using a clean kitchen towel or paper towels.
Step 2: Dry Roast the Peanuts
Heat a non-stick pan over medium heat. Once the pan is hot, add the peanuts in a single layer. Dry roast them, stirring occasionally, until they turn golden brown and emit a nutty aroma. This process typically takes about 8 to 10 minutes. Keep a close eye on them to prevent burning.
Step 3: Prepare the Spice Mixture
While the peanuts are roasting, prepare the spice mixture. In a small bowl, combine masala peanuts recipe spices such as red chili powder, turmeric powder, cumin powder, chaat masala, and salt according to your taste preferences. Adjust the spice levels to suit your palate.
Step 4: Coat the Peanuts with Spices
Once the peanuts are roasted to perfection, transfer them to a large mixing bowl. While they are still warm, sprinkle the prepared spice mixture over the peanuts. Toss them gently to ensure that each peanut is evenly coated with the spices. Allow the peanuts to cool completely before serving.
Step 5: Serve and Enjoy
Your homemade masala peanuts are now ready to be enjoyed! Serve them as a standalone snack or pair them with your favorite beverages. Store any leftovers in an airtight container to maintain their freshness and crunchiness.
Tips for Making Perfect Masala Peanuts
Experiment with different spice blends to customize the flavor according to your preferences.
You can add ingredients like amchur powder for tanginess or garam masala for extra warmth.
For an extra layer of flavor, consider adding roasted garlic or curry leaves to the spice mixture.
Make sure to roast the peanuts evenly to achieve a uniform golden brown color and prevent any burnt spots.
Allow the peanuts to cool completely before storing them to maintain their crispiness.
Variations of Masala Peanuts
Sweet and Spicy: Add a touch of sweetness to your masala peanuts by incorporating a bit of powdered sugar or jaggery along with the spices.
Herb Infused: Experiment with fresh herbs like cilantro, mint, or curry leaves to add a refreshing twist to your masala peanuts.
Nutty Crunch: Enhance the texture of your masala peanuts by tossing them with a handful of toasted cashews, almonds, or pistachios.
Benefits of Masala Peanuts
Rich in Protein: Peanuts are an excellent source of plant-based protein, making masala peanuts a nutritious snack option.
Good Source of Healthy Fats: Peanuts are high in monounsaturated fats, which are beneficial for heart health when consumed in moderation.
Packed with Essential Nutrients: Peanuts are rich in essential nutrients like vitamins, minerals, and antioxidants, contributing to overall well-being.
FAQs about Masala Peanuts
Can I use pre-roasted peanuts for this recipe?
While you can use pre-roasted peanuts, roasting them yourself allows you to control the level of crunchiness and ensures that they are freshly toasted.
How long do homemade masala peanuts stay fresh?
When stored in an airtight container at room temperature, homemade masala peanuts can stay fresh for up to two weeks. However, they are best enjoyed within the first few days to maintain their crispiness.
Can I make masala peanuts without oil?
Yes, you can skip the oil and dry roast the peanuts directly in a pan for a healthier alternative. However, using a small amount of oil helps the spices adhere to the peanuts more effectively.
For more delightful Indian recipes, explore Manjula’s Kitchen, where you’ll find a treasure trove of culinary inspiration ranging from traditional dishes to modern twists on classic favorites. Be sure to check out recipes like Aloo Gobi, Palak Paneer, and Chana Masala for a taste of authentic Indian cuisine.
Kadhi, a blend of yogurt and besan (gram flour) with besan pakoras, this is served with rice. This dish is popular throughout India specially in North India.
pinchcitric acid if needed to give more sourness to kadhi
For Pakoras
3/4 cupbesan,gram flour
2/3cupwater use as needed
For Garnish
1tspgheclarified butter
1tspred chili powder
Instructions
Making Kadhi
Mix gram flour and turmeric with yogurt until smooth. Add three cups of water slowly and mix well.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add the asafetida, fenugreek seeds, cumin seeds, stir and add bay leaves, whole red chilies, and red chili powder. Stir for a few seconds. Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
Add three cups of water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook an hour and a half, stir occasionally. To adjust thickness, add boiled water.
Making Pakoras
Add water slowly to the besan to make a smooth and thick batter. Whip the besan batter two to three minutes in a circular motion using a spoon, until light and fluffy.
Fry the pakoras in ½ inch of oil in a flat frying pan over medium heat. (Don’t use enough oil to cover the pakoras; they will be softer and fluffier if fried in shallow oil.
To test, drop one drop of batter into the oil. The batter should form a ball on the surface of the pan, but not change color right away.
Place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown.
After frying, soak the pakoras in room-temperature water for ten minutes. Squeeze the pakoras gently to remove the water, taking care not to break them.
Add the pakoras to the kadhi and boil on low to medium heat for ten minutes.
Making the Seasoning
Heat the ghee (clarified butter) lightly in a small saucepan. Add chili powder and/or paprika (adjust to taste). Pour over the kadhi when ready to serve.
Notes
Variations Add one cup chopped spinach to the kadhi just before adding the pakoras for extra flavor and color. Add one tablespoon dry fenugreek leaves (dry mathi leaves) to the pakora batter.My favrait way to Serve Kadhi Pakoras is with Rice, Roti, Jeera Aloo, Spicy Green Peas
Kadhi Pakora is a gluten-freesummer recipe featuring a savory vegetable curry with dal (lentils) and crispy fried pakoras, creating a delightful and flavorful dish. Kadhi Pakora, a popular North Indian dish, is a comforting and flavorful yogurt-based curry with gram flour dumplings. This traditional dish is known for its tangy and savory taste, making it a favorite among many households. In this kadhi recipe, we’ll show you how to make authentic Punjabi Kadhi Pakora step by step, so you can enjoy its deliciousness at home. Whether you’re craving a comforting meal or planning a special dinner, Kadhi Pakora is sure to satisfy your taste buds.
Step 1: Preparation of Ingredients for kadhi pakora punjabi style
Start by gathering all the necessary ingredients for making Kadhi Pakora. For the pakoras, prepare a batter using gram flour, spices, and water. Slice and chop green chilies, cilantro, and ginger for the pakora batter. For the kadhi, whisk yogurt and gram flour together until smooth, and set aside. Finely tomatoes and ginger for the kadhi gravy. Having all the ingredients ready will streamline the cooking process.
Step 2: Making Pakoras:
To make the pakoras, heat oil in a deep-frying pan. Drop Spoonfuls of the pakora batter into the hot oil and fry until golden brown and crispy. Remove the pakoras from the oil and place them on a paper towel to drain excess oil. Repeat the process until all the batter is used. The crispy pakoras will add texture and flavor to the kadhi.
Step 3: Preparing the Kadhi Base:
In a large pot or saucepan, heat oil or ghee over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds, and let them splutter. Next, add ginger, and cook until fragrant. The aromatic base will form the foundation of the kadhi gravy, imparting depth of flavor to the dish.
Step 4: Cooking the Kadhi:
Once the aromatics are sautéed, it’s time to add the chopped tomatoes to the pot. Cook the tomatoes until they soften and break down, forming a thick gravy. Then, add the whisked yogurt and gram flour mixture to the pot, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat and let it simmer.
Step 5: Adding Pakoras:
Once the kadhi base is cooked and thickened, add the fried pakoras to the pot. Gently stir to coat the pakoras with the flavorful kadhi gravy. Allow the pakoras to simmer in the kadhi for a few minutes to absorb the flavors. The combination of soft pakoras and tangy kadhi creates a harmonious and satisfying dish.
Step 6: Finishing Touches:
Before serving, garnish the Kadhi Pakora with freshly chopped cilantro leaves for a burst of freshness and color. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the Kadhi Pakora hot with steamed rice or roti for a comforting and wholesome meal.
Tips for Making Perfect Kadhi Pakora:
Consistency: Adjust the consistency of the kadhi by adding more water if it’s too thick or simmering longer if it’s too thin.
Fresh Ingredients: Use fresh yogurt and spices for the best flavor in the kadhi gravy.
Frying Pakoras: Fry the pakoras in batches to ensure even cooking and crispiness.
Variations of Kadhi Pakora:
Vegetarian Variation: Skip the addition of pakoras and add vegetables like potatoes, carrots, or bell peppers to the kadhi for a vegetarian version.
Gluten-Free Option: Use chickpea flour (besan) instead of wheat flour for the pakora batter to make it gluten-free.
Spicy Version: Add extra green chilies or red chili powder for a spicier kadhi.
Benefits of Including Kadhi Pakora in Your Diet:
Probiotic-rich: Yogurt used in kadhi is rich in probiotics, which promote gut health and digestion.
Good Source of Protein: Gram flour used in pakoras adds protein to the dish, making it a satisfying meal option.
Balanced Meal: Kadhi Pakora is a balanced meal that provides carbohydrates, protein, and fats, along with essential vitamins and minerals.
Frequently Asked Questions (FAQs) about Kadhi Pakora:
Q: Can I make kadhi without pakoras?
A: Yes, you can skip adding pakoras and enjoy the kadhi as a creamy yogurt-based curry with a tempering of spices.
Q: How long does kadhi pakora last in the refrigerator?
A: Kadhi Pakora can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop before serving.
Q: Can I freeze kadhi pakora?
A: While you can freeze kadhi pakora, the texture of the pakoras may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.
For more delicious Indian curry recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian curry dishes featuring a range of spices, vegetables, and legumes to add flavor and variety to your meals.
