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Category: Quick & Easy

Easy Indian Recipes: Quick and Delicious Vegetarian Dishes

In today’s fast-paced world, we often find ourselves seeking meals that are quick to prepare but still bursting with flavor. Indian cuisine, known for its rich and aromatic spices, offers a plethora of options that are both easy to make and incredibly satisfying. Let’s explore some easy Indian recipes vegetarian, perfect for any occasion, ensuring that you can enjoy delicious easy Indian recipes without spending hours in the kitchen.

Paneer Bhurji

Paneer Bhurji is a delightful scramble made with crumbled paneer (Indian cottage cheese) and a mix of vegetables and spices. This dish is a staple in many Indian households and is a fantastic example of easy Indian recipes. It comes together quickly, making it ideal for a weeknight dinner or a hearty breakfast. Serve it with a side of warm roti or toast for a complete meal.

Vegetable Pulao

For a one-pot wonder, Vegetable Pulao is a go-to choice. This dish features rice cooked with a medley of vegetables and fragrant spices. It’s a shining star among easy Indian food recipes due to its simplicity and the minimal effort required. Pair it with a cooling cucumber raita from the Raita Recipes category for a refreshing touch.

Aloo Jeera

Aloo Jeera, or cumin-spiced potatoes, is a quick and flavorful dish that exemplifies Indian food recipes easy. The potatoes are sautéed with cumin seeds and a handful of spices, resulting in a dish that’s both comforting and satisfying. This recipe is perfect for those times when you need something delicious without a lot of fuss.

Enhancing Your Quick and Easy Menu

To elevate your menu, why not include some delectable options from other categories? Indian Breads like chapati or naan can be quickly prepared and make a perfect accompaniment to any meal. For those with a sweet tooth, Indian Desserts Recipes such as a speedy coconut burfi or a delightful mango lassi can provide a sweet finish to your meal. Incorporating dishes from the Healthy Recipes section, such as a simple and nutritious palak dal or a crisp salad from the Soups and Salads Recipe category, can add a healthy balance to your table.

More Easy Indian Recipes

Chana Masala

Chana Masala is a popular dish featuring chickpeas cooked in a spiced tomato gravy. This dish is not only delicious but also quick to prepare, making it a favorite in the realm of easy Indian recipes vegetarian. Serve it with basmati rice or naan for a complete meal.

Moong Dal Khichdi

For a comforting and nourishing option, Moong Dal Khichdi is a must-try. This simple dish made from rice and yellow moong dal (split yellow lentils) is seasoned with basic spices and is incredibly easy to make. It’s perfect for those days when you want something light yet satisfying.

Sweet and Simple Endings

Sheera

Sheera is a traditional Indian dessert made with semolina, ghee, and sugar. It’s a quick and easy dessert that fits perfectly into the category of easy Indian food recipes. The best part? It takes just a few minutes to prepare, making it a great option for last-minute sweet cravings.

Coconut Ladoo

Another sweet treat that’s both simple and delightful is Coconut Ladoo. Made with grated coconut and condensed milk, these sweet balls are a favorite among easy Indian recipes vegetarian. They’re perfect for festivals or just as a quick dessert to satisfy your sweet tooth.

Frequently Asked Questions (FAQs)

Q: What are some popular easy Indian recipes vegetarian? 

A: Some popular easy Indian recipes vegetarian include Paneer Bhurji, Vegetable Pulao, Aloo Jeera, Chana Masala, Moong Dal Khichdi, Sheera, and Coconut Ladoo. These dishes are quick to prepare and full of flavor.

Q: How can I make traditional Indian food recipes easy? 

A: To make traditional Indian food recipes easy, look for recipes that require minimal ingredients and cooking time. Dishes like Paneer Bhurji, Aloo Jeera, and Moong Dal Khichdi are great examples of easy and quick Indian recipes.

Q: What are some easy Indian food recipes for beginners? 

A: Some easy Indian food recipes for beginners include Vegetable Pulao, Chana Masala, and Coconut Ladoo. These recipes are straightforward and don’t require advanced cooking skills, making them perfect for those new to Indian cooking.

Q: Can I prepare easy Indian recipes in advance? 

A: Yes, many easy Indian recipes can be prepared in advance. Dishes like Vegetable Pulao and Chana Masala can be made ahead of time and stored in the refrigerator. Simply reheat before serving.

Q: What are some quick Indian desserts? 

A: Some quick Indian desserts recipes include Sheera and Coconut Ladoo. These desserts are easy to make and require minimal preparation time, making them perfect for when you need a sweet treat in a hurry.

Conclusion

Easy Indian recipes vegetarian offer a world of flavors and aromas without the lengthy preparation time. 

Whether you’re looking for easy Indian recipes, easy Indian food recipes, or specific Indian food recipes easy, these dishes bring convenience and deliciousness to your table. 

So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian cuisine. Happy cooking and happy eating!

By incorporating these dishes into your menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for quick snacks, main courses, or desserts, there’s an easy Indian recipe to suit every taste. 

Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Biscuit Cream Pudding

    Biscuit Cream Pudding

    Recipe submitted by Asha

    Biscuit Cream Pudding

    Biscuit Cream Pudding

    Biscuit Cream Pudding was a dessert that my mother used to make. It's sinful because its loaded with high fat cream, but is absolutely yummy. Biscuit Cream Pudding has layers of biscuit alternated with layers of sweetened whipped cream. Biscuit cream pudding is not a dessert you can make often but it is a dish you should try at least once and goes well with parties and elaborate dinner plans.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 150 ml Heavy cream
    • 15-20 biscuits Milk Biscuits
    • 4-5 tbspns Sugar
    • 1/2 tsp Vanilla essence
    • 1 tsp Instant coffee powder
    • 3/4 cup Water

    Instructions
     

    • Make coffee decoction with instant coffee powder and luke warm water. Let it cool.
    • Freeze the mixing bowl and beater for 2-3 hours.
    • Pour the cream into the mixing bowl and whip the cream using the beater till the cream becomes almost stiff.
    • Add the sugar and whip the cream till it forms soft peaks.
    • Dip the biscuits in the coffee decoction and layer them on a bowl (You can try layering it on an oval plate as well since it might be easier to cut and serve).
    • Spread the cream on top of the layer of biscuits.
    • Now repeat the process with another layer of biscuits followed by cream till the biscuits are over.
    • Ensure that the whipped cream is the top most layer.
    • Refrigerate for 3-4 hours before serving.
    Tried this recipe?Let us know how it was!
  • Cauliflower Couscous

    Cauliflower Couscous

    Recipe submitted by Maiah Miller

    Cauliflower Couscous

    Cauliflower Couscous

    Cauliflower Couscous is a simple, gluten free easy to make recipe that is a delicious alternative to regular couscous. It has amazing color, texture and also tastes great.
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    Course vegan
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 head cauliflower (about 1 lb)
    • 1 medium bunch of parsley
    • 1 medium bunch of cilantro
    • 12 kalamata olives
    • 1/3 cup diced sundried tomatoes
    • 2 tbsp chopped fresh mint
    • 1-2 tbsp of olive oil, as needed
    • 1 tsp pepper

    Instructions
     

    • In a food processor, process cauliflower alone until the texture is fine, resembling couscous.
    • Add in the parsley and cilantro, pulsing to mix.
    • Add in the olives, tomatoes and mint.
    • While mixing, drizzle in the olive oil, adding as much as desired until a good consistency is reached.
    • Pour mixture into a large dish, stirring in the pepper, and serve or chill.
    Tried this recipe?Let us know how it was!
  • Cauliflower crust pizza

    Cauliflower crust pizza

    Recipe submitted by Fency Clement

    Cauliflower Crust Pizza

    Cauliflower crust pizza

    This is a yummy and healthy cauliflower crusted pizza, made with fresh ingredients and also egg-less. Pizza sauce and Indian cheese was made from scratch using fresh ingredients. Its a nice appetizer
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    Course paneer
    Cuisine Indian

    Ingredients
      

    To Make Indian Cheese (Paneer)

    • 4 cups milk
    • 2 tbsp lemon juice(1/8 cup)
    • 1 1/2 tsp sugar
    • 1/2 tsp salt

    To make homemade tomato sauce

    • 3 tbsp + 2tsp olive oil
    • 4-5 cloves garlic, coarsely chopped (mix with some salt and allowed to sit 10 minutes)
    • 1 sprig oregano leaves
    • 1/2 cup onion, roughly chopped ½ cup carrot, peeled and chopped
    • 1/4 cup green pepper, chopped 
    • 5 medium sized plum tomatoes, roughly chopped
    • 1/2 tsp of lemon juice
    • 1 tbsp red chilli powder
    • salt, to taste, pepper, to taste all of your favorite spices, to taste* (if you want)

    Cauliflower pizza crust

    • 2 cups grains cauliflower.
    • 2 cloves garlic
    • 5-6 leaves oregano
    • 1/2 banana
    • 1/4 cup of cheese (paneer)

    Instructions
     

    To Make Indian Cheese (Paneer)

    • Make ready your strainer lined with cheese cloth. Combine the milk, salt, and sugar in a pot. Bring it to boil it while stirring occasionally. When it reaches boiling temperature simmer it and add lemon juice little by little and stir lightly. After a minute or so, remove the pot from heat. The milk will start separating into curds and whey. Pour it to a strainer lined with cheese cloth and squeeze out water. Show it to cold running water, so that the lemony flavor will go and it will get cooled. Then press it tightly to reach the desired consistency.

    To make homemade tomato sauce

    • Heat 3tbsp olive oil in a heavy saucepan over medium heat, then add the garlic and oregano and cook for 1 minute, stirring constantly. Do not burn garlic.
    • Add some chopped onion, diced pepper and grated carrot and sauté for 5 minutes.
    • Add the tomatoes, sauté for 5 minutes. Add salt and pepper and add ½ cup water, bring to boil.
    • Reduce the heat and simmer, stirring occasionally, until most of the liquid cooks out. (About 10-15 minutes). Add ½ tsp of lemon juice and switch of the heat.
    • When there is still some liquid left in the pan, carefully purée the sauce using a blender or a food processor. Pass it through a strainer. Puree the solid again by adding 1 tbsp of water and again do the procedure.
    • Now again heat a saucepan with 1tsp of oil and add this strained sauce and simmer. Add 1 tbsp of red chilli powder and continue simmering until desired consistency.
    • And there you have it. Homemade pizza sauce so simple, yet so delicious, you'll wonder why you never thought to cook some up before.

    Cauliflower pizza crust

    • Put cauliflower, garlic and oregano in food processor until cauliflower turns to grain size and cook it in microwave for 4 minutes uncovered.
    • Mash ½ banana by hand and knead together with cauliflower mixture, ¼ cup paneer, salt and red pepper flakes.
    • Preheat oven to 425 F .Prep a cookie sheet or pizza stone. You can grease the cookie sheet or use parchment paper. Since I don’t have any of it, I have used my baking tray, flipped it and covered with aluminum foil and spray some olive oil.
    • Spread dough out evenly over pizza stone – about ¼ to ½ of an inch thick. The pizza should be about medium size and spray some oil. Bake for 15-20 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
    • Top with pizza sauce and toppings (oregano, onion, cucumber, tomato, mushroom). You can add toppings of your choice.Add the remaining ¼ cup of paneer and spread evenly on the pizza.
    • Bake the pizza for 10 minutes or until the toppings are hot. Allow the pizza to cool for 10 minutes then cut and serve. This wont be a crispy pizza as it is an egg-less, but it will be soft. It is easy to cut with pizza slicer, but use a spatula to transfer it to plates.
    Tried this recipe?Let us know how it was!
  • Yogurt Rice (Curd Rice, Mosaranna)

    Yogurt Rice (Curd Rice, Mosaranna)

    Yogurt Rice

    Yogurt Rice (Curd Rice, Mosaranna)

    Yogurt rice or curd rice is a popular South Indian dish. Yogurt Rice makes a great side dish or good for lunch box as a complete meal.
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    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2 cup rice
    • 1/4 cup split moong dal (washed) available at Indian grocery store
    • 3 cups of water
    • 1 tablespoon oil
    • 1-1/2 teaspoons salt
    • 1 cup yogurt (curd or dahi)
    • 1/4 cup shredded cucumber (kheera)
    • 1/4 cup shredded carrots (gajar)
    • 1 tablespoon finely chopped ginger (adrak)

    For Seasoning

    • 2 tablespoons oil
    • 1/2 teaspoon mustard seeds (rai)
    • 1/2 teaspoon cumin seeds (jeera)
    • 2 whole red peppers
    • 1 tablespoon finely chopped green pepper, adjust to taste
    • 8-10 curry leaves available at Indian grocery store, optional
    • 2 tablespoons chopped cilantro (hara dhania)

    Instructions
     

    • Wash rice and moong dal changing water several times until the water appears clear.
    • Drain the rice and moong dal and put it into the saucepan. Add water, oil, ginger, and salt, and bring to a boil over high heat.
    • Once the water is boiling reduce the heat to low, do not cover the pan. Cook for 10-12 minutes rice and dal will be soft cover the pan and cook for about 15 minutes, or until the rice is very soft and mushy.
    • Mix the rice and dal whipping making them mushy; if rice is dry add little more hot water as needed. Mix should be consistency of portage.
    • Let the rice cool down to room temperature, add the yogurt and mix it well. Adding the yogurt to hot rice will make yogurt sour and watery. Next add cucumber, carrot and ginger and mix.
    • Prepare the seasoning: In a small sauce pan heat the oil over medium high heat. Add the mustard seeds and cumin seeds as seeds crack add red pepper, green chili, curry leaves and cilantro stir for about a minute. As you will add curry leaves oil will splatter, so be careful.
    • Turn off the heat and mix the seasoning with rice mix. Yogurt Rice is ready to serve.
    • Yogurt Rice is served at room temperature.
    Tried this recipe?Let us know how it was!

    Learn here How to make Curd Rice or yogurt rice 

    Curd rice, also known as yogurt rice, is a popular gluten free South Indian dish made by mixing cooked rice with yogurt (curd). It is typically served as a main dish or as part of a meal, especially during hot summers, as it is cool and soothing to the palate. To prepare curd rice is quick & easy , cooked rice is mixed with fresh yogurt and seasoned with ingredients such as mustard seeds, curry leaves, green chilies, ginger, and sometimes grated vegetables like carrots or cucumber. Curd rice is known for its creamy texture, tangy flavor from the yogurt, and refreshing taste, making it a comforting and satisfying dish.

    Preparing Curd Rice: Soaking and Draining the Rice 

    To begin the recipe curd rice, start by ensuring the rice is clean and ready for cooking. Wash the rice thoroughly and then soak it in about 3 cups of water for at least 15 minutes. This soaking process helps to soften the rice grains, ensuring a creamy texture once cooked. After soaking, drain the water and set the rice aside, ready to be transformed into a delightful dish of curd rice.

    Tempering and Stir-Frying: Infusing Flavor into Curd Rice 

    In a saucepan heated over medium heat, add oil and mustard seeds. Allow the mustard seeds to crackle, releasing their aromatic essence into the oil. Once the seeds crackle, add peanuts to the pan and stir-fry for about a minute until they turn lightly golden brown. This step adds a delightful crunch and nutty flavor to the curd rice, enhancing its overall taste and texture.

    Cooking the Rice Mixture: Blending Ingredients for Curd Rice 

    To create the base for your curd rice, add chopped tomatoes, green chili, turmeric, sambar powder, salt, and cilantro to the saucepan. Cook the mixture until the tomatoes are tender, which typically takes about 2 minutes. These flavorful ingredients infuse the rice with deliciousness, setting the stage for a delectable dish of curd rice.

    Simmering and Finalizing: Perfecting the Curd Rice

    Once the tomato mixture is cooked, add the soaked and drained rice along with 2 cups of water to the saucepan. Mix everything well and bring it to a boil. Then, lower the heat to low, cover the pan, and let the rice cook for about 18-20 minutes, or until the rice is soft and the water has evaporated. After cooking, gently stir the rice and add the remaining tomatoes, stirring them in gently. Cover the pan once again and let it cook for an additional 2 minutes to ensure all the flavors meld together perfectly.

    Serving Curd Rice: Enjoying the Creamy Delight 

    Once the curd rice is cooked to perfection, it’s time to serve and savor this creamy delight. Serve the curd rice either on its own or accompanied by yogurt for a refreshing and satisfying meal. Whether enjoyed as a main dish or a side, curd rice is sure to delight your taste buds with its creamy texture and flavorful ingredients.

    If you loved this how to make curd rice recipe , then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.

  • Chocolate Chili Pepper Mousse

    Chocolate Chili Pepper Mousse

    Recipe submitted by Samantha

    Chocolate Chili Pepper Mousse

    Chocolate Chili Pepper Mousse is a delectable dessert that is served cold. The chili is a perfect complement to the chocolate and provides a perfect little kick without overpowering the dish. If you like spices and chocolate, this is a must try dairy free gluten free dish.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 package of silk tofu, drained
    • 1/3 cup cocoa powder
    • 1/3 cup maple syrup
    • 2 tsp vanilla extract
    • 2 tsp peanut butter
    • 1/4 tsp chili pepper flakes
    • Berries, fresh or frozen

    Instructions
     

    • Throw everything into a blender or food processor, except the berries and blend until smooth. You may want to mix with a spoon after blending to make sure everything is incorporated.
    • Pour into bowls or decorative glasses.
    • Refrigerate for at least two hours. The flavors develop more the longer it sits.
    • Top with the berries or any desired fruit. Also good with vegan whip cream or some crushed nuts. Sprinkle a bit more chili flakes if you like an extra kick.
    Tried this recipe?Let us know how it was!
  • Mocha Cannoli

    Mocha Cannoli

    Recipe submitted by theheirloomessence

    Mocha Cannoli

    I adore this classic Italian dessert. I tasted this once and am in love with this. Mocha Cannoli is a deep fried tube shaped pastry shell stuffed with the mixture of ricotta cheese and sugar and dipped in nuts. Who won't like these!! I am not a big fan of deep frying, so I was trying to bake cannoli pastry shell for a while as a healthy alternative. Finally after several tries here is the perfected recipe!
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    Course Appetizer
    Cuisine Indian

    Ingredients
      

    For the pastry:

    • 1 cup all purpose flour
    • 1/4 cup whole wheat flour
    • pinch of salt
    • 1 and 1/4 tea spoon baking powder
    • 2 tb spoons sugar
    • 1 and 1/2 tb spoon cold butter
    • 2 tb spoons sour cream
    • 1/4 cup cold water

    For the filling ( Mocha):

    • 1/3 cup heavy whipping cream
    • 2 tb spoons sugar
    • 1 tea spoon instant coffee powder
    • 1 tb spoon warm water
    • 2-3 tb spoons grated dark chocolate
    • mini semi-sweet chocolate chips and chopped hazelnuts to decorate.

    Instructions
     

    • For the pastry, add the flours,salt ,sugar,baking powder in a food processor and pulse a few times.
    • Add cold butter and sour cream and pulse again for a minute. After a minute, keeping the food processor running, add water slowly to incorporate everything into a ball.
    • Once mixture starts to come together, stop pulsing. Remove from food processor, knead the mixture a few times to form a ball, wrap in a plastic wrap and chill for at least half an hour.
    • You get Cannoli forms in the market that you can use or else you can do what I did. Tightly roll the heavy duty foil into a cylinder shape and use that as a cannoli form.
    • Divide the chilled dough into 20 small balls. Roll each ball to make a thin circle.Wrap this rolled dough around the oiled/buttered 'cannoli form' and set aside. Make the rest of cannoli.
    • Preheat the oven to 350F. Place cannoli onto a baking sheet and bake for 10 minutes. Remove from the oven after 10 minutes and remove the half baked pastry shell carefully from the form. It comes off very easily.
    • Bake for another 10 minutes or until golden brown. Cool to room temperature before stuffing them. These empty shells can last up to 2 days at room temperature.
    • To make the stuffing, dissolve a teaspoon instant coffee powder in a tablespoon warm water and set aside to cool it down.
    • Whip the cream with sugar and the dissolved coffee until firm peaks. Add ricotta cheese and whip again. Add grated chocolate and mix.
    • Fill the piping bag with the mixture and stuff the cannoli shells from both ends.
    • Dip the stuffed shells into mini chocolate chips and hazelnuts and chill for half an hour so that the filling hardens a little. They are ready to serve!

    Notes

    Additional Notes:
    1. Stuffed cannoli will stay crunchy for 3-4 hours. After that it turns soggy.
    2. This recipe (stuffing only) is just a guideline.You can add any flavor combination that you like.
    Tried this recipe?Let us know how it was!
  • Chocolate Gulab Jamuns

    Chocolate Gulab Jamuns

    Recipe submitted by Shweta Agrawal

    Chocolate Gulab Jamun

    Chocolate Gulab Jamuns

    This recipe is the old sweet dish Gulab Jamun but with a new twist: Chocolate Gulab Jamuns. The bitter dark chocolate insides is a perfect balance to the sweetness of Gulab jamuns outside.
    Also I made these with milk powder which was new for me, and they turned out to be very soft and spongy.
    All were surprised and asked me for the recipe. So here it is a sweety savory juicy snack which a favorite dessert of all added with a fusion of western chocolate and Indian Gulab jamun !
    5 from 1 vote
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 Cup Milk Powder
    • 1/4 cup  Maida
    • 2 cup  Sugar
    • 1/4 tsp  Baking Powder
    • 1 tbsp  Ghee
    • 1/2 tsp  Cardamom Powder
    • Some chocolate chips
    • Oil for deep frying

    Instructions
     

    • Mix the milk powder with baking powder, maida, ghee and little water, make a smooth dough. Cover it with a lid and set aside for 15 minutes.
    • Divide the dough into small smooth balls. Fill chocolate chips in it and cover it with the mixture and make a ball.
    • For preparing sugar syrup add 2 cups of water and cardamom powder to sugar and make half thread sugar syrup.
    • For the syrup after the sugar dissolves in the water, boil the sugar syrup for a few minutes. The syrup is ready.
    • Heat oil in a pan for deep fry the jamuns. Fry the jamuns on a low flame stirring them constantly for even browning. When they turn to golden brown color, remove from the oil and put them into sugar syrup. Soak for 30 minutes.
    • Serve hot or chilled.

    Notes

    Tips
    • Remember softer the dough, softer will be the Gulab Jamuns.
    • You can also fill jam, gulkand, or any nuts in between.
    Tried this recipe?Let us know how it was!
  • Persimmon Galette

    Persimmon Galette

    Recipe submitted by Pey-Lih

    Persimmon Galette

    Persimmon Galette

    Persimmon galette is a rustic tart that has amazing color and a perfect sweetness. Its a rich royal dessert that is sure to impress your friends and family during gatherings and parties.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 3/4 cups all purpose flour
    • 1/4 teaspoon salt
    • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
    • 2 tablespoons (or more) ice water
    • 1 1/2 pounds fuyu persimmons, cut into 1/8-inch-thick slices
    • 3 tablespoons sugar, divided
    • 1 teaspoon finely grated lemon peel
    • 1/4 cup apricot preserves
    • Whole milk

    Instructions
     

    • Blend flour and salt. Add butter and blend, until mixture resembles coarse meal.
    • Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry.
    • Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
    • Roll out dough between sheets of parchment paper to 1/8-inch-thick round. Chill 15 minutes.
    • Preheat oven to 450°F. Combine persimmon slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend.
    • Spread preserves over crust, leaving 1 1/2-inch plain border.
    • Arrange persimmon slices in concentric circles atop preserves, overlapping slightly. Fold crust border up over and brush with milk.
    • Sprinkle crust edges and persimmon with remaining 1 tablespoon of sugar.
    • Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 20 minutes longer.
    • Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature with a scoop of French vanilla gelato.
    Tried this recipe?Let us know how it was!
  • Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa

    Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa (eggless pudding) is one of the easiest Halwa recipes to make. Cardamom and Cinnamon spices give it a delicate and unique flavor. This is a tasty, warm dessert for cold winter months.
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    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 2 cups sweet potato peeled and mashed
    • 5 tablespoons unsalted butter or ghee clarified butter
    • 1 cup milk
    • 1 cup sugar
    • 1/4 teaspoon freshly ground cardamom (ilachi)
    • 1/4 teaspoon cinnamon powder (dal chini)
    • 1/8 teaspoon of nutmeg (jaifel)
    • 8 cashews broken in small pieces for garnishing (kaju)

    Instructions
     

    Method

    • Boil the sweet potato peel and mash; Sweet potatoes can be cooked in a microwave. Wrap the potatoes in wet paper towel and cook for 7-8 minutes.
    • Heat butter in heavy bottom pan over medium heat. Add sweet potatoes and stir fry by stirring continuously and pressing down for about 8-10 minutes.
    • Add milk and mix it well. After milk comes to a boil cook for 2 minutes, add sugar and cook for additional 6-8 minutes or until Halwa should start leaving the side of the pan. Halwa should be very moist.
    • Turn off the heat and add cardamom, cinnamon, and nutmeg. Mix it well.
    • Serve hot or at room temperature. Garnish with cashews. Halwa tastes best when served hot.

    Notes

     Serving suggestions
    You can serve this as pudding. Serve with vanilla ice cream or over a plain cookies/ biscuits.
    Tried this recipe?Let us know how it was!
  • Spicy Green Peas

    Spicy Green Peas

    Spicy Green Peas

    Spicy Green Peas

    Spicy Peas, touch of spices added to sweetness from peas and sourness from lemon makes this a great snack or a side dish. This is an easy recipe to make. Bright green color gives a nice touch to any meal.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cups green peas, frozen preferred baby peas
    • 1-1/2 tbsp oil
    • 3/4 tsp cumin seeds jeera
    • 2 tsp ginger chopped
    • 1-1/2 tsp green chili chopped
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 2 tbsp cilantro chopped hara dhania
    • 2 tsp lemon juice

    Instructions
     

    • Thaw the peas and pat dry.
    • Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds as they crack add green chili and ginger, stir for few second add green peas and salt.
    • Cook for about 4-5 minutes string occasionally, till peas are tender. Add black pepper and cilantro mix it well.
    • Turn off the heat and squeeze the lemon juice over and stir.Spicy green peas are ready to serve!

    Notes

    Serving suggestions: Serve Spicy green peas hot or at room temperature. 
    Serve this as a snack or as a side dish with any dal or gravy base dish.
    Spicy Green Peas also good for sandwiches or making wrap 
    Tried this recipe?Let us know how it was!

    Spicy Green Peas Masala Recipe

    Spicy Green Peas Masala is a delectable dish that combines the freshness of green peas with a fiery kick of spices. It’s perfect for those seeking appetizers or snacks that are gluten-free, low in fat, and vegan-friendly. This quick and easy recipe involves sautéing green peas along with a blend of aromatic spices. The result is a flavorful dish bursting with the natural goodness of vegetables, making it a healthy and satisfying choice for any occasion. If you’re looking for an enticing and flavorful dish to tantalize your taste buds, this spicy green peas masala recipe is just what you need. Bursting with aromatic spices and the freshness of green peas, this dish is a delightful treat for both spice enthusiasts and lovers of comfort food. Let’s dive into the steps of how to make this irresistible spicy green pea masala.

    Step 1: Preparing the Ingredients

    Before diving into the cooking process, gather all the necessary ingredients. You’ll need fresh or frozen green peas, tomatoes, ginger, green chilies, and a blend of spices including cumin, coriander, turmeric, and garam masala. Make sure to have some oil on hand for sautéing.

    Step 2: Sautéing the Aromatics

    Heat some oil in a pan over medium heat. Add ginger, and green chilies to the pan. Sauté them until they turn golden brown and release their aromatic flavors. This forms the flavorful base of our spicy green pea masala.

    Step 3: Adding the Spice Mix

    Once the aromatics are nicely sautéed, it’s time to add the spice mix. Sprinkle in the ground cumin, coriander, turmeric, and garam masala. Stir the spices well evenly, allowing them to toast slightly and develop a rich, deep flavor profile.

    Step 4: Introducing the Green Peas

    Now, it’s time to add the star ingredient: the green peas. Whether you’re using fresh peas or frozen ones, toss them into the pan and mix them thoroughly with the spice-infused mixture. Let the peas cook for a few minutes, allowing them to absorb all the wonderful flavors.

    Step 5: Simmering with Tomatoes

    Next, add diced tomatoes to the pan. Tomatoes not only add a tangy sweetness to the dish but also contribute to its vibrant color. Stir everything together and let the mixture simmer gently, allowing the tomatoes to soften and meld with the other ingredients.

    Step 6: Adjusting Seasonings

    Taste the spicy green peas masala and adjust the seasonings according to your preferences. If you prefer it spicier, you can add more green chilies or a pinch of red chili powder. For extra richness, you can sprinkle in some cream or coconut milk.

    Step 7: Garnishing and Serving

    Once the flavors have melded beautifully and the green peas are tender, garnish the dish with freshly chopped cilantro leaves. This adds a burst of freshness and color to the dish. Serve the spicy green peas masala hot with rice, roti, or naan for a satisfying meal that’s sure to impress.

    Variations:

    • For a creamier texture, you can blend a portion of the cooked green peas masala to create a thick gravy.
    • Add diced potatoes or paneer cubes along with the green peas for an extra layer of flavor and texture.
    • Experiment with different spices and herbs to customize the dish according to your taste preferences.

    Benefits:

    • Green peas are a good source of vitamins, minerals, and fiber, making this dish not only delicious but also nutritious.
    • The spices used in this recipe, such as turmeric and cumin, are known for their anti-inflammatory and digestive properties.

    FAQs:

    Can I use canned peas instead of fresh or frozen ones?

    • While fresh or frozen peas are recommended for the best flavor and texture, you can use canned peas if that’s what you have on hand. Just make sure to drain and rinse them before adding them to the dish.

    Is this dish suitable for vegetarians and vegans?

    • Yes, this spicy green peas masala recipe is entirely plant-based and suitable for both vegetarians and vegans. Just make sure to use oil instead of ghee for a vegan-friendly version.

    Can I make this dish ahead of time?

    • Yes, you can prepare the spicy green peas masala ahead of time and store it in the refrigerator for a few days. Simply reheat it gently on the stovetop or in the microwave before serving.

    For more delightful recipes like this one, explore other offerings in Manjula’s Kitchen, such as Paneer Tikka Masala, Chole (Chickpea Curry), and Aloo Gobi (Potato Cauliflower).

  • Eggless Pumpkin Chocolate Chip Muffins

    Eggless Pumpkin Chocolate Chip Muffins

    Recipe submitted by Sowmya Nivedhanams

    Eggless Pumpkin Chocolate Chip Muffins

    Eggless Pumpkin Chocolate Chip Muffins

    This is my recipe for Pumpkin Chocolate Chips Muffins. I made this recipe into vegan by substituting eggs and butter as a healthy and a nice dessert option. It is a very soft and super moist muffin and goes perfect with coffee. It was also moist the next day. This recipe will make 6 regular sized muffins.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 3/4 cup  All Purpose Flour
    • 1/2 tsp  Baking Soda 
    •  1/2 tsp  Ground Cinnamon
    • 1/8 tsp  Ground Cloves
    • 1/4 tsp  Ground Ginger
    • 1/8 tsp  Freshly Ground Nutmeg
    • 1/4 tsp  Salt
    • 4 Tbsp Vegetable Oil
    • 1/2 cup  Sugar
    • 1 1/2 tsp  Egg Replacer
    • 3 Tbsp  Warm Water
    • 1/2 tsp  Vanilla Extract
    • 6 Tbsp  Pumpkin Puree
    • 1/2 cup  Semisweet Chocolate Chips

    Instructions
     

    • Preheat the oven to 180 degrees C. Line 6 cup cake liners on the muffin trays and lightly spray cooking oil spray. Set aside
    • Sift together flour, baking soda, ground spices and salt.
    • In a small bowl, mix together egg replacer and warm water and beat well until gooey and set aside.
    • In another bowl, mix together oil, pumpkin puree and sugar and beat well until the sugar is well dissolved and the mixture is shiny
    • Add the egg replacer and vanilla and mix until combined
    • Now add the dry ingredients to the wet ingredients and fold it gently. Once the dry is all incorporated, add the chocolate chips and fold it well
    • Scoop them evenly onto the muffin cups and tap them gently to release any air bubbles
    • Bake in the oven for around 18 – 22 minutes until a toothpick inserted in the center comes out clean. Make sure that you do not prick a chocolate chip as that will be gooey. The toothpick should not have any batter attached to it.
    • Allow it to cool on the cooling rack for 30 minutes and enjoy!!!
    • Be careful when handling the muffins, they are too soft and delicate!!
    Tried this recipe?Let us know how it was!
  • Squash Ice Cream on Warm Squash Halwa

    Squash Ice Cream on Warm Squash Halwa

    Recipe submitted by Hetal Jain

    Squash Ice cream on warm Squash Halwa

    Squash Ice Cream on Warm Squash Halwa

    My contribution to this month's recipe contest using squash is a low fat spiced squash ice cream served on warm squash halwa with squash seeds brittle wedge.
    This is a hot/cold dessert recipe here which I came up with and prepared during the thanksgiving weekend.
    It was a big hit with our friends- kids, grown-ups and people from all cultures. Hope you enjoy it just as much as I enjoyed planning, making and serving it.
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    Course Beverages
    Cuisine Indian

    Ingredients
      

    Low fat spiced squash ice cream

    • 1/2 cup  Butternut Squash (cubed)
    • 1/2 cup  Golden Acorn Squash (cubed)
    • 10 oz  Low Fat sweetened condensed milk
    • 2 cups  Lite whipped cream (cool whip lite)

    Spice list (can adjust to taste preference)

    • 1 tsp  Cinnamon Powder
    • 1 tsp  Ginger Powder
    • 1/4 tsp  Clove Powder
    • 1/4 tsp  Nutmeg Powder
    • 1/4 tsp  Cardamom Powder
    • 1/2 tsp  Chai Masala (any brand OK)

    Squash Halwa

    • 1 cup  Golden Acorn Squash (shredded)
    • 1 cup  Orange Acorn Squash (shredded)
    • 3/4 cup  Light Brown Sugar (Can substitute white sugar or even sugar substitute)
    • 1 tsp  Cardamom Powder
    • 1 tsp  Ginger Powder
    • 2 tsp  Ghee/Unsalted Butter

    Squash Seed Brittle

    •  2 Tbsp  Cleaned and dried squash seeds (I used acorn and butternut squash seeds saved up from the above two recipes but seeds from any squash may be used)
    • 3 Tbsp Sugar
    • Ghee – enough to grease a small flat surface

    Instructions
     

    Low fat spiced squash ice cream

    • Put all the spice powders in a small container with a lid. Cover and give it a good shake to form a homogenous spice mixture.
    • Pressure cook the squash pieces without adding water for 2 whistles. Remove and let it cool completely. Blend to a very smooth puree.
    • Now in a large mixing bowl take the squash puree. Add the spice mixture and condensed milk and whisk together – again to form a homogenous mixture.
    • Next fold in the lite whipped cream (cool whip or any other equivalent). Mix gently until the whipped cream is fully incorporated in the squash mixture.
    • Transfer the above to a freezer friendly container and freeze for 6-8hours.
    • Voila! Your spiced squash ice cream is ready!. This can be served as it is for dessert – but serve it on warm squash halwa and you have a super heartwarming dessert. The spices from the ice cream are so much more enhanced when warmed up by the bed of warm squash halwa!

    Squash Halwa

    • Head a heavy bottom pot.
    • Add the ghee or butter and after it is warmed stir in the shredded squashes.
    • Once it starts leaving out it's juice add the sugar – cook until it's done.
    • The squash should be cooked but should get too mushy.
    • Now add the cardamom and ginger powders and give it one last stir.
    • Turn of the heat.

    Squash Seed Brittle

    • Grease the flat surface and keep it ready.
    • First we need to roast the squash seeds. This can be done on stove top in a pan. Heat a pan and roast the squash seeds until they turn light brown. Allow to cool and it will become crisp and crunchy. You can also bake the seeds in an oven at 300F for about 10mins or until they slightly start to turn brown.
    • Heat a skillet and add sugar to it (Do NOT add any water). Allow sugar to melt until it becomes a brown caramelized liquid. You have to keep stirring the sugar until it melts to prevent it from burning. After it has melted fully turn off the heat and stir in the roasted crisped squash seeds.
    • Transfer to greased surface and roll with rolling pin to a flat sheet. Cut out a triangle shaped wedge after it cools. This is your squash seed brittle – a wonderful topping for your ice cream.

    Notes

    Serving:
    In a dessert bowl, first place the warmed squash halwa. Top it with 2 scoops of squash ice cream. Place the squash brittle wedge on top.
    This is a low-fat healthy dessert if you make sure to use low fat condensed milk and also lite whipped cream. For an even more guilt free experience try replacing the sugar in the squash halwa with sugar substitute such as Splenda – works just as well.
    Tried this recipe?Let us know how it was!
  • Fudgy Pumpkin Pecan Pie

    Fudgy Pumpkin Pecan Pie

    Recipe submitted by Melody Crain

    Fudgy Pumpkin Pecan Pie

    Fudgy Pumpkin Pecan Pie

    This recipe combines 3 classic holiday pies – Fudge, Pumpkin, and Pecan – into one Gluten Free, Dairy Free, Vegan, reduced sugar treat!
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 store bought 8 inch gluten free, dairy free pie crust or make your own (my recipe below)
    • 1 cup pecan pieces
    • 3/4 cup pure canned pumpkin
    • 1/3 cup Truvia Sweetener (regular not baking blend)
    • 1/4 cup + 2 tablespoons melted vegan, dairy free margarine (I used Earth Balance Natural Buttery Spread)
    • 1/4 cup unsweetened cocoa powder
    • 1/4 cup gluten free flour (I used Namaste Foods Perfect Flour Blend)
    • 1/4 cup sugar
    • 1 tablespoon pumpkin pie spice
    • 1/2 tablespoon coconut oil
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground flaxseed
    • 1/4 teaspoon nutmeg

    Pie Crust Recipe (Gluten Free, Dairy Free, and Vegan)

    • 2 cups gluten free flour (I used Namaste Foods Perfect Flour Blend)
    • 1/2 cup plain, unsweetened soy milk
    • 1/4 cup canola oil
    • 1/4 cup coconut oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon Truvia Sweetener (regular not baking blend)

    Instructions
     

    Method

    • Preheat the oven to 350.
    • Soak ground flaxseed in the coconut oil in a small bowl.
    • Mix melted margarine, pumpkin, and vanilla together
    • Stir in sugar, Truvia, and the ground flaxseed with the coconut oil until everything is mixed together well.
    • Mix remaining dry ingredients together (except pecans) and slowly stir into the rest of the mixture.
    • Once everything is mixed together, gently stir in the pecans.
    • Spoon into pie crust and bake at 350 for 25-30 minutes.

    Pie Crust Recipe (Gluten Free, Dairy Free, and Vegan)

    • Mix the milk and oil together.
    • Quickly mix in the rest of the ingredients.
    • Need together for a couple of minute (note this dough is oily).
    • Divide dough into 2 equal portions; each portion should be enough for a 9 inch pie pan.
    • Put 1 port of dough into the center of a pie pan and start pressing the dough to the edges until you have a thin layer of dough covering the bottom and sides of the pan.
    • Set aside in refrigerator if your pie filling is not ready yet.
    Tried this recipe?Let us know how it was!
  • Peanut Chaat

    Peanut Chaat

    Peanut Chaat

    Peanut Chaat

    Peanut Chaat is a combination of peanuts, tomatoes, cucumbers and spices. It is a delicious and satisfying snack-not to mention healthy and low-fat! It is easy to make. It can be served as an appetizer or anytime spicy snack.
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    Course Appetizer, Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2 cup raw peanuts
    • 1/2+1/2 teaspoon salt adjust to taste
    • 1/8 teaspoon turmeric (haldi)
    • 3/4 cup tomatoes seeded cut in small cubes
    • 3/4 cup cucumber cut in small cubes
    • 1 tablespoon ginger finally chopped
    • 1 green chili finally chopped adjust to taste
    • 1/2 teaspoon roasted cumin seed powder (bhuna jeera)
    • 1/8 teaspoon red chili powder
    • 1/8 teaspoon black pepper
    • 1/4 teaspoon sugar
    • 1/2 teaspoon  mango powder (amchoor)
    • 1  tablespoon lemon juice

    Instructions
     

    Method

    • In a sauce pan add peanuts with 2 cups of water turmeric and 1/2 teaspoon of salt. Cook over medium high heat for about 25 minutes until peanuts are soft.
    • Drain the water and let it cool to room temperature.
    • Mix ginger, chili, 1/2 teaspoon salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder and lemon juice together.
    • Mix the peanuts with tomatoes and cucumbers, add the spice mix and toss.
    • Peanut Chaat is ready to serve.
    Tried this recipe?Let us know how it was!

    Peanut Chaat Recipe 

    Peanut chaat is a delightful appetizer that caters to various dietary preferences, offering a gluten-free and vegan option packed with high protein, yet low in fat, making it an ideal snack choice. Peanut chaat is a delightful and flavorful snack that is popular across India. This peanut chaat recipe combines the nuttiness of peanuts with the tanginess of various spices and chutneys, creating a mouthwatering dish that is perfect for any occasion. Here’s how to make peanut chaat at home.

    • Boiling the Peanuts: Begin by placing the peanuts in a saucepan. Add 2 cups of water, turmeric, and ½ teaspoon of salt. Bring the pot to a medium-high heat. Once boiling, reduce the heat slightly and simmer the peanuts for about 25 minutes. The key here is to cook the peanuts until they are tender and soft throughout. You can test for doneness by taking a peanut out and splitting it in half. If the center is firm, continue cooking for a few more minutes.

    • Cooling and Draining: Once the peanuts are cooked, drain the water from the pot using a colander. It’s important to drain the peanuts thoroughly to prevent a watery chaat. Spread the cooked peanuts on a plate or baking sheet to cool completely. This will take about 30 minutes to an hour, depending on the amount of peanuts. Cooling the peanuts is necessary before adding the other ingredients to ensure they don’t become soggy.

    • Making the Spice Mix: While the peanuts cool, prepare the flavor base for your chaat. In a separate bowl, combine grated ginger, chopped chili pepper (adjust the amount depending on your spice preference), ½ teaspoon of salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder, and lemon juice. Mix all these ingredients into a fragrant and flavorful spice mix. This will be what brings the chaat to life!

    • Assembling the Chaat: Once the peanuts are cool, transfer them to a large mixing bowl. Add chopped tomatoes and cucumbers to the peanuts. Then, pour the prepared spice mix over the peanuts and vegetables. Using a spoon or spatula, gently toss everything together until well combined. This ensures each peanut gets a good coating of the flavorful spice mix.

    • Serving: Your Peanut Chaat is now ready to be enjoyed! Serve immediately for the freshest flavor and best textural contrast between the soft peanuts and the crisp vegetables. You can garnish with chopped fresh cilantro for an extra pop of color and freshness.

    Tips:  

    • You can customize the peanut chaat by adding other ingredients such as boiled potatoes, diced cucumber, or grated carrots for added texture and flavor.
    • For a healthier version, you can use roasted peanuts without any added salt or oil.
    • Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.

    Variations: 

    • For a tangier flavor, drizzle some tamarind chutney or mint chutney over the peanut chaat before serving.
    • Experiment with different toppings such as pomegranate seeds, grated cheese, or yogurt for a unique twist on this classic snack.

    Benefits: 

    • Peanuts are a good source of protein, fiber, and essential nutrients such as vitamins and minerals, making peanut chaat a nutritious snack option.
    • This dish is vegetarian and gluten-free, making it suitable for individuals with dietary restrictions.

    FAQs: 

    Can I use pre-roasted peanuts for this recipe? 

    • Yes, you can use pre-roasted peanuts if you prefer. However, roasting the peanuts yourself adds an extra layer of flavor to the chaat.

    How long can I store peanut chaat? 

    • Peanut chaat is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the peanuts may lose their crunchiness over time.

    Can I make peanut chaat ahead of time?

    • While it’s best to assemble the chaat just before serving to maintain its freshness, you can prepare the ingredients in advance and assemble them when ready to serve.

    For more delicious Indian recipes, you can explore other recipes on Manjula’s Kitchen, such as Vegetable Pakoras, Aloo Tikki Chaat, and Pani Puri. These recipes are perfect for any occasion and are sure to impress your family and friends. Enjoy cooking!

  • Almond Brittle (Almond Chikki)

    Almond Brittle (Almond Chikki)

    Almond Brittle

    Almond Brittle (Almond Chikki)

    Almond brittle also known as Chikki in India this is quick and easy recipe to make. This old fashioned candy every body will enjoy a tasty sweet savory snack that is most popular during winters.
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    Course Dessert
    Cuisine Indian
    Servings 12 oz

    Ingredients
      

    Ingredients:

    • 2 tablespoons butter
    • 1 cup sugar
    • 1/8 teaspoon salt
    • 1/2 cup sliced almonds
    • 1 tablespoons sesame seeds roasted

    Instructions
     

    Method

    • Grease about 8×10 cookie sheet and keep aside.
    • In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, and salt.
    • Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-5 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
    • Add almonds and sesame seeds, stir quickly. Pour over the greased sheet and spread evenly.
    • After brittle comes to room temperature brake them in pieces.
    • Store them in air tight container.

    Notes

    Suggestions
    1. Almond Brittle makes a delicious homemade gift. Pack it in a jar or candy bag.
    2. Garnish ice cream and kheer to give a gourmet look with few pieces of Brittle.
    Tried this recipe?Let us know how it was!