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.
This Colorful Antipasti Bread is a delicious, beautiful, and most importantly fun, low fat and healthybread to make! (I received the original recipe from Oren Giron)
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.
Butternut Squash Gnocchi in Coconut Curry Sauce is an Indian-Italian inspired veganfusionrecipe. Italian cuisine is my favorite and this is an Indian twist to a classic Italian soft dumpling – gnocchi. Hope you enjoy!
1 1/2 to 2lb butternut squash, peeled and cut into 1” cubes
14oz 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.
Back home in India, we used to relish the pickled chilies or mirchi ka achar, where good quality of mirchi or chilies are chosen with great care, and then stuffed with pickle spices , drenched in hot mustard oil and infused with the flavor of fennel, cumin, mustard etc. The other way to enjoy it as an appetizer, where the jalapeno or korean chilies are coated with seasoned chickpeas flour and then deep-fried in hot oil, and on an overcast monsoon day you can relish these hot mirchi bhajjis with a cup of coffee…some of the simple pleasures in life. No discussion of chilies can be ever completed without mentioning the celebrated mirchi ka salan from the cuisines of Hyderabad. The lip smacking dish successfully wins every heart whether you love or hate the chilies.
leave the stalk intact and cut (lengthwise) the chili in half with a knife, take extra care while handling the chilies. Discard the seed and membrane with the help of a knife or spoon. Do not touch the seeds and membrane with your hand.
Drop the chilies in boiling water for couple of minutes, drain and let it dry. Blanching the chilies, this way will reduce the heat or spiciness of chilies.
Preparing the filling : Heat a tablespoon of olive oil in a pan, and then brown the sliced onion for few moments.
Once the onions are browned evenly, add the grated coconut, candied ginger, raisins, seasoned it well with salt and pepper. If you wish, you can add little cumin powder also.
Stir for few moments on low heat. Take off the heat and add bread crumbs in it. Mix them well.
Let the filling cool slightly before stuffing the chili peppers.
With the help of a tea-spoon, fill the halved chili peppers with coconut mixture and topped each of them with cheese.
Bake in a preheated oven at 350 F for 15-20 minute or until the cheese melts.
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.
Me and my husband love to try different kinds of food and I enjoy trying out new recipes. Manjula aunty’s recipes are my favorite. I love the Malai Kofta recipe the most and I recommend all my friends to try her recipes. It comes out really well and tastes amazing. She never uses onion but I add them where ever I feel like as my husband loves onions. One day I registered myself for the free newsletter and got this email to participate in the contest. I explored the rules and noticed that I had to make a cold or hot wrap using roti or tortilla. I thought of this recipe as we have kathi roll in restaurants all the time and it tastes yummy. I tried it using my own style of ingredients and veggies along with Indian chutney. It came out really well and my family enjoyed it very much. I hope everyone else like it too. Its healthy meal for kids and I hope you enjoy it.
Eggplant and Mushroom Wrap with Roasted Red Pepper and Sun Dried Tomato Chutney
I was inspired by the ingredient: Bell Pepper and Eggplant. Red Bell Peppers are so delicious and sweet and roasting them brings out even more flavor and sweetness. Adding Sun Dried Tomatoes adds even more intense flavor. I’m trying to get my husband to stop eating meat, so I have to cook things with a lot of flavor and meaty textures. This chutney has very bold and robust flavor, the eggplant and mushrooms provide the meaty consistency, while the crumbled paneer adds protein.
2 red bell (capsicum) peppers, roasted, peeled, chopped
1/4 teaspoon mustard seeds (rai)
1/4 teaspoon cumin seeds (jeera)
1 pinch asafetida (hing)
1 teaspoon ginger paste
1 green chili, chopped
1/4 teaspoon turmeric (haldi)
1/2 teaspoon paprika (dagi mirch), for color
2 tablespoons peanuts
1/4 cup sun dried tomatoes in oil, chopped
1 walnut sized tamarind pulp (imli) , soaked in 1/4 cup hot water to soften
1 tablespoon brown sugar, or to taste
salt, to taste
For the CHUTNEY
2 Tablespoons Ghee or oil
10 baby eggplants, washed and sliced into 1/4” thick coins
1/2 pound button or crimini mushrooms, washed and cut into 1/4” thick slices
1-3 green chilies, chopped fine
1 inch piece ginger, chopped fine/divided
Salt to taste
1/2 teaspoon cumin seeds (jeera), ground
1/2 teaspoon coriander seed (dhania), ground
1/4 teaspoon turmeric (haldi)
2 tablespoons yogurt
1/2 teaspoon garam masala
1 carrot, washed, peeled and shredded (adds crunch)
1/2 cup crumbled paneer
1/4 cup chopped fresh cilantro
Roasted Red Pepper Chutney
4 warm rotis
Instructions
Method
Wash and dry bell peppers. Coat lightly with oil. Set oven rack to highest position and broil peppers, turning as needed to blacken skin on all sides. Remove from oven, place in a bowl and cover with plastic wrap to let steam for 15 minutes. Remove blackened skin with fingers (don’t rinse peppers as it rinses away flavor). Set aside.
In sauté pan, heat 1 tablespoon of oil (use oil sun dried tomatoes are packed in for more flavor) over medium-high heat. Add mustard seeds and cook until they start to splutter. Add cumin seeds and hing, cook for a few seconds. Add ginger paste, chopped green chili, peanuts, turmeric, paprika, tamarind pulp, and sun dried tomatoes, cook for 1-2 minutes. Remove from heat and allow to cool a bit, then put in food processor with roasted red peppers, and blend until smooth. Add Brown Sugar and Salt to taste. Can be made a couple of days ahead.
For the CHUTNEY
Melt ghee in large sauté pan, over medium heat. Add sliced eggplant, mushrooms, chopped green chilies, chopped ginger and salt. Cook until eggplant and mushrooms are soft. Add ground cumin, ground coriander, and turmeric, mix well and cook for 2 minutes. Turn off heat and add garam masala and yogurt. Stir to combine.
Assemble wraps:
On each warm roti, spread 2-3 tablespoons of the Roasted Red Pepper Chutney. Add 1/4 of the Eggplant, Mushroom mixture and top with 1/4 of the shredded carrots, a small bit of chopped fresh ginger (optional), chopped cilantro, and crumbled paneer. Roll into a wrap and serve with fresh tomato slices and more chutney if desired. These would also be good served with some raita on the side.
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.
