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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!

  • Matar (Matra) Chaat

    Matar (Matra) Chaat

    Matar Chaat

    Matar (Matra) Chaat

    This is a delicious spicy snack. Matar Ki Chaat can be served as a snack or as a main dish with Kulcha or Naan.
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    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1 cup matar, (light brown in color, they look almost like chick peas; available in Indian grocery stores)
    • 1 teaspoon salt (adjust to taste)
    • 1 teaspoon black salt (adjust to taste)
    • 1/4  teaspoon black pepper
    • 1/4  teaspoon sugar
    • 1 tablespoon cumin seed
    • 1 tablespoon coriander
    • 2 tablespoons ginger finely chopped
    • 2 small green chilies finely chopped, (adjust to taste)
    • 2 tablespoons tamarind pulp 
    • 1 tablespoon lemon juice

    For Garnishing

    • Few slices of lemon
    • 2 tablespoons ginger finely chopped
    • 2 green chilies finely chopped

    Instructions
     

    Method

    • Wash and soak matra in three cups of water overnight. After soaking matra will be about 2 1/2 times the volume of the original.
    • Dry roast the cumin seeds and coriander seeds separately, until they are brown and you can smell their aroma. Let them cool and grind to powder consistency.
    • Put the matra in a pressure cooker with 2½ cups of water. Add the salt, ginger, and green chili. Cook on medium high heat.
    • When the pressure cooker starts to steam, turn the heat down to medium and cook eight to nine minutes more.
    • Turn off the heat and wait until steam has stopped before opening the pressure cooker. Matra should be soft and tender.
    • Add all the spices; this is the time to adjust the salt and pepper to your taste. Mix the spices well. Add a little water if they look too dry, the gravy should be thick.
    • Serve warm garnish with ginger and green chili and lemon.
    Tried this recipe?Let us know how it was!

    Matar Chaat Recipe: Step-by-Step Guide to Homemade Delight 

    Stuffed Bell Peppers make for fantastic party recipes, offering quick & easy appetizers that are vegan, gluten-free, and low-fat, perfect for satisfying cravings with a delightful chaat-inspired twist, ideal for snacking. In this matar chaat recipe, we’ll explore the delightful flavors of this popular Indian street food. Matar chaat is a savory snack made with dried yellow peas, bursting with tangy, spicy, and sweet flavors. It’s a perfect dish to satisfy your cravings for something savory and delicious. This recipe offers a perfect blend of textures and tastes, making it a favorite among both kids and adults alike.

    Step 1: Soaking the Peas 

    To begin with this matar chaat recipe, the first step is to soak the dried yellow peas overnight or for at least 8 hours. Soaking helps to soften the peas, making them easier to cook and digest. It also reduces the cooking time significantly, ensuring that your chaat is ready in no time.

    Step 2: Cooking the Peas 

    Once the peas are soaked, drain the water and rinse them thoroughly. Then, transfer them to a pressure cooker or a large pot. Add enough water to cover the peas and some salt. Cook until the peas are tender but not mushy. Cooking time may vary depending on the type and freshness of the peas, but it usually takes around 15-20 minutes in a pressure cooker.

    Step 3: Preparing the Chaat 

    Once the peas are cooked, it’s time to prepare the chaat. Heat some oil in a pan and add cumin seeds. Let them splutter and then add finely chopped green chilies. Now, add some minced ginger and cook for a minute until the raw smell disappears.

    Step 4: Adding Spices 

    Next, add the cooked peas to the pan along with some chaat masala, red chili powder, amchur (dry mango powder), and a pinch of garam masala. Mix well until all the spices are evenly coated with the peas. Adjust the seasoning according to your taste preferences.

    Step 5: Serving the Matar Chaat 

    Once the matar chaat is ready, transfer it to a serving dish and garnish with freshly chopped cilantro leaves, chopped tomatoes, and a drizzle of tamarind chutney. You can also sprinkle some sev (crispy chickpea flour noodles) on top for an extra crunch. Serve hot and enjoy this flavorful matar ki chaat with your favorite beverages.

    Tips: 

    • You can customize this matar chaat recipe according to your taste preferences by adding ingredients like chopped cucumber, boiled potatoes, or pomegranate seeds.
    • To make it healthier, you can use olive oil instead of regular cooking oil.
    • Adjust the spice levels according to your preference. If you like it spicy, add more green chilies or red chili powder.

    Variations: 

    • For a creamy twist, you can add a dollop of yogurt or sour cream on top of the chaat.
    • If you’re vegan, you can skip the yogurt and use vegan yogurt or coconut cream instead.
    • Experiment with different toppings like grated cheese for added flavor and texture.

    Benefits: 

    • Matar chaat is a nutritious snack as it’s packed with protein and fiber from the yellow peas.
    • It’s also rich in vitamins and minerals, making it a healthy option for snacking.
    • The spices used in this chaat, such as cumin, ginger have various health benefits including aiding digestion and boosting immunity.

    FAQs: 

    Q: Can I use canned peas instead of dried peas?

    A: While canned peas can be used in a pinch, dried peas are preferred for this recipe as they have a better texture and flavor. If using canned peas, make sure to drain and rinse them well before cooking.

    Q: Can I make this chaat ahead of time?

    A: Yes, you can prepare the cooked peas and spice mixture ahead of time and store them in the refrigerator. When ready to serve, simply reheat the mixture and assemble the chaat with your desired toppings.

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Apple Custard with Strawberry Sauce

    Apple Custard with Strawberry Sauce

    Recipe submitted by Kamakshi Kshirsagar

    Apple Strawberry Sauce

    Apple Custard with Strawberry Sauce

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

    Ingredients
      

    for Sauce

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

    for Custard

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

    Instructions
     

    for Strawberry Sauce

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

    for Custard

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

    Notes

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

    Double Decker Apple Coconut Pineapple Burfi

    Double Decker Burfi

    Double Decker Apple Coconut Pineapple Burfi

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

    Ingredients
      

    for Apple Coconut layer

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

    for Pineapple layer

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

    Instructions
     

    for Apple Coconut layer

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

    for Pineapple layer

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

    Notes

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

    Poached Pears with Warming Spices

    Recipe submitted by Stephen Davidson

    Poached Pears with Warming Spices

    Poached Pears with Warming Spices

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

    Ingredients
      

    Ingredients:

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

    Instructions
     

    Method

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

    Pineapple kheer

    Recipe submitted by Chitra Shukla

    Pineapple Kheer

    Pineapple kheer

    Pineapple Kheer is a very refreshing dessert made with ripened Pineapple (annanas). It is a nice healthy recipe with use of fruit and sugar can be added as per your taste and diet.
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    Prep Time 10 minutes
    Cook Time 1 hour
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 5 Cups Whole milk
    • 14 oz Pineapple chunks in pineapple juice (1 1/2 cans)
    • 4 Tbsp  Coconut powder (finely shredded coconut)
    • 1 Tbsp Corn flour
    • 3/4 Cup Sugar

    Instructions
     

    Method

    • Boil the milk in a heavy bottom wide pan on medium high heat. Stir often to make sure the milk does not burn in the bottom of the pan. Cook until the milk is reduced to about half of its original volume.
    • Mix well 1 tablespoon Corn flour in 4 table spoons of water and add this in the milk, also add Coconut powder 4 table spoons in the milk and cook the milk for another 10 minutes on low heat. Then turn off the heat and let the milk cool down.
    • Drain 1 can pineapple using strainer let the juice dripped through without squeezing. Note: we will use juice and pineapple both.
    • Cut each chunk of pineapple in about 3 to 4 small pieces.
    • In a pan put all the pineapple juice drained from 1 can, add ¾ cup sugar and the pineapple pieces and cook on medium heat for about 30 minutes: until the pineapple pieces become soft and translucent.
    • Then from another pineapple can, take out half of pineapples and half of its juice- blend it blender. Add this in the cooked pineapple mixture and cook for additional 10 minutes. Then turn off the heat.
    • Let pineapple mixture come down to room temperature.
    • Once both the milk and pineapple mixture are cooled down, add the pineapple mixture in the milk and stir gently.
    • Serving Suggestion
    • Keep in the refrigerator for at least one hour before serving the desert. You can use the remaining half of pineapple chunks to decorate the kheer making floral patterns and any other way you might like.

    Notes

    Tips
    Mix pineapples in the milk when both the milk and pineapples are on room temperature or cold.
    Tried this recipe?Let us know how it was!
  • Pineapple kesaribath

    Pineapple kesaribath

    Recipe submitted by Akhila Bhatt

    Pineapple Kesaribaath

    Pineapple kesaribath

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

    Ingredients
      

    Ingredients:

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

    Instructions
     

    Method

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

    Almond Saffron Milk (Badam Milk)

    Almond Saffron Milk

    Almond Saffron Milk (Badam Milk)

    Almond saffron milk is a festive healthy drink; this can be served hot or cold. Milk with blend of nuts and flavored with saffron to give a beautiful orange-yellow color and distinctive flavor and aroma.
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    Course Beverages
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 20 Oz  milk
    • 10 almonds
    • 10 pistachios
    • 1/4  teaspoon cardamom powder
    • 2 tablespoons sugar adjust to taste
    • few strands of saffron

     For Garnishing

    • 1 teaspoon thinly sliced pistachios

    Instructions
     

     Method

    • Soak the almonds and pistachios ten minutes in hot water. Peel the skin off the almonds and pistachios.
    • Grind the almonds and pistachios until smooth, using two to three tablespoons of milk.
    • Boil the remaining milk in a heavy bottom pan over medium high heat, stirring occasionally to prevent burning.
    • Add the almond paste, sugar, cardamom and saffron strands. Lower the heat to low and let it simmer four to five minutes, stirring often. Turn off the heat.
    • Serve warm or chilled. Garnish with pistachios.
    Tried this recipe?Let us know how it was!
  • Bharwan Mirch (Stuffed Chili Pepper)

    Bharwan Mirch (Stuffed Chili Pepper)

    Recipe submitted by Sukanya

    Stuffed Chili Pepper

    Bharwan Mirch (Stuffed Chili Pepper)

    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.
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    Course Pickle
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 4 Chili peppers :

    For filling:

    • 4 tbsp  Grated coconut
    • 1 medium Red onion (thinly sliced)
    • 1 small packet Candied ginger
    • handful of Raisins
    • 1 tbsp  Bread crumbs
    • 1/2 cup  Shredded cheddar or Parmesan cheese
    • 1 tbsp  Olive oil
    • Salt and pepper to taste

    Instructions
     

    Preparing 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.
    • Serve the stuffed chili pepper immediately.
    Tried this recipe?Let us know how it was!
  • Gulgula (Mini Donut)

    Gulgula (Mini Donut)

    Gulgula (Mini Donuts)

    Gulgula (Indian Mini Donuts)

    Gulgulas are like lightly sweetened mini donuts. In India these are made for special occasions. This is a quick and easy to make recipe. They make good finger food even for the kids on the go. This is an easy recipe to make when you are craving for something sweet.
    5 from 3 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 cup whole wheat flour
    • 1/2 cup sugar
    • 1/2 tsp fennel seeds
    • 1 tsp oil
    • 2 tbsp yogurt dahi curd
    • 3 tbsp water approx.

    Instructions
     

    • Mix whole-wheat flour, yogurt, sugar, fennel seeds, and oil, add water slowly as needed to make the thick consistency batter.
    • Heat the oil in a frying pan on medium high heat.
    • The frying pan should have about 1 inch of oil. (To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away).
    • Slowly drop 1 teaspoon of batter at a time in to the oil. Don’t over crowd the frying pan.
    • Fry the Gulgulas golden brown all sides, turning them occasionally. It will take 2 to 3 minutes.
    • Remove the gulgulas and place over a paper towel so the excess oil is absorbed.

    Notes

    Tips, If oil is not hot enough gulgulas will stick to the bottom of the frying pan.
    Tried this recipe?Let us know how it was!
  • Veggie Hash Browns

    Veggie Hash Browns

    Veggie Hash Browns

    Veggie Hash Browns

    This is a healthy and incredibly easy recipe to make. Veggie Hash is very satisfying, delightful and colorful dish.This recipe is from my aunt from Seattle Washington.
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    Course snacks
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 2 medium size red potatoes
    • 1 small zucchini cut in cubes approx. 1 cup cubes zucchini
    • ½ cup mushrooms sliced
    • 1 small red bell pepper cubed approx. 1 cup cubes bell pepper
    • 2-1/2 tablespoons of oil
    • 1-1/2 teaspoon of salt adjust to taste
    • 1/8 teaspoon black pepper
    • 1 tablespoon ginger juice
    • ¼ cup chopped cilantro (hara dhania)
    • 1 minced green chili
    • Approx. 2 tablespoons lemon juice
    • ¼ cup cheddar cheese shredded
    • 1 medium size tomato sliced for garnishing

    Instructions
     

    Method

    • Boil the potatoes peel and shred, Potatoes should be not over boiled they should be firm. After shredding potatoes should be approx. 1-1/2 cup. Set aside.
    • Heat the saucepan (about 8” diameter) over medium heat, grease the pan generously and spread the shredded potatoes evenly. Let it cook for 3-4 minutes.
    • Drizzle about 1 tablespoon of oil over potatoes and flip them using spatula, potatoes will be light golden brown.
    • Let the other side cook for 3-4 minutes if needed cook longer because potatoes should be golden brown both sides.
    • While the potatoes are cooking heat the other saucepan over medium heat put the 1 tablespoon of oil and adds all the vegetables.
    • Stir-fry the veggie for few minutes; veggies should be crisp and tender. Turn off the heat add ½ teaspoon of salt or adjust to your taste and black pepper. Mix it.

    Serving the Veggie Hash Browns

    • Transfer the potatoes on the serving plate sprinkle salt to taste, 1 teaspoon of ginger juice garnish with half the cilantro, green chili and drizzle some lemon juice.
    • Top the potatoes with stir-fry veggies, and garnish the veggies drizzling ginger juice, cilantro, green chili and lemon juice.
    • Last top it with cheese and put the plate in microwave for a minute to melt the cheese. Cheese is optional.
    • Serve hot.

    Notes

    Suggestion
    • Veggie Hash Brown makes a good one dish meal serve with soup and slice bread.
    • Vegie Hash Browns makes a great dish for Vegan, without Cheese
    Tried this recipe?Let us know how it was!
  • Creamy Spinach Pasta

    Creamy Spinach Pasta

    Creamy Spinach Pasta

    Creamy Spinach Pasta

    This is a delicious pasta dish with fresh spinach and rich white sauce. It is my version of fettuccini alfredo. Creamy spinach pasta looks and tastes great. Its a nice vegetarian appetizer.
    4 from 4 votes
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Italian
    Servings 2 people

    Ingredients
      

    For Pasta

    • 6 oz penne pasta approx. 2 cups uncooked
    • 1 tbsp oil
    • 1 tsp salt

    For Sauce

    • 2 tbsp olive oil
    • 2 tbsp all-purpose flour plain flour, maida
    • 1 tsp dry basil
    • 1 tsp Italian herb mix
    • 1/8 tsp black pepper
    • 1/2 tsp red chili flakes adjust to taste
    • 1 cup heavy cream
    • 1 cup milk
    • 1/4 cup mozzarella cheese
    • 1/2 tsp salt
    • 6 oz chopped spinach, just the leaves, about 2 cups

    Instructions
     

    • Bring a large pot of water to boil, add salt and oil. After water boils add the pasta.Cook the pasta until it is tender this will take about 10 minutes. Drain the water and set pasta aside.
    • Heat the oil over medium heat and add all-purpose flour, then stir for a minute. Add basil, Italian herb mix, black pepper, and chili flakes, and stir for another minute.
    • While stirring slowly add cream making sure there are no lumps. After it comes to a boil, add milk then bring it to a boil again.
    • Add spinach, mix it well and let it cook for 2-3 minutes stirring continuously, then turn off the heat. Add Mozzarella cheese and stir.
    • Pour the sauce over pasta and toss.

    Notes

    Serve pasta with crusty bread, Vegetable Soup, and Spinach Couscous Salad
    Tried this recipe?Let us know how it was!
  • Puran Poli – Sweet Flatbread

    Puran Poli – Sweet Flatbread

    Puran Poli

    Puran Poli – Sweet Flatbread

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

    Ingredients
      

    Ingredients:

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

    Filling

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

    Also Needed

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

    Instructions
     

    Filling

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

    Dough

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

    Making Puran Poli

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

    Notes

    Tips

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

    Bean Sprouts Salad Spring Roll

    Recipe submitted by Spoorthy Prasad

    Bean Sprouts Salad Spring Roll

    Bean Sprouts Salad Spring Roll

    This Bean Sprouts Salad Spring Roll recipe is Vietnamese cuisine inspired salad. I give credit to my very dear friend Anaya for this recipe and she in turn gives credit to her friend and food network. 
    No matter what changes we make, this spring roll is tasty, healthy, very filling, very colorful, and quick & easy to make. It has always been a very big hit whenever I have taken to potluck. Hope you all enjoy it.
    This versatile spring roll can be eaten with mint sauce or cilantro. I have used mint dressing in this recipe. I especially like this since it is not fried, tasty and a healthy salad which I like to skip a meal and eat this instead.
    No ratings yet
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    Prep Time 30 minutes
    Course Salad
    Cuisine Indian
    Servings 5 people

    Ingredients
      

    Ingredients:

    • 3 Cups Bean sprouts
    • 1 Cup Carrots (thin French cut)
    • 1 Cup Beets (thin French cut)
    • 1/2 Cup Cilantro (finely chopped)
    • 1/3 Cup Roasted peanuts (skin removed)
    • 1 tsp Black sesame oil
    • 1/4 tsp Salt (or to taste)
    • 1/4 tsp Pepper powder (or to taste)
    • 1 Green chili (finely chopped)
    • 1/2 Lime juice (squeezed)
    • 1 package Rice spring roll wrappers

    Mint Dressing:

    • 1/2 Cup Mint (chopped)
    • 2 Green chillies
    • 1/2 tsp Ginger (shredded)
    • Salt to taste
    • 2 tbsp Jaggery
    • 1/2 Cup Water (or more – to use in the blender)

    Dressing Preparation

    • Mix everything in a blender.
    • Adjust chilies and salt according to taste.
    • Dilute more if desired.

    Instructions
     

    Method:

    • In a mixing bowl take 3 cups of bean sprouts and set aside.
    • Cut carrots and beets into thin strips and add to bean sprouts. Chop cilantro and green chilies finely and add to the bowl.
    • Dry roast 1/3 cup of peanuts without oil and mix it in.
    • Add I tsp of black sesame oil, salt, pepper powder, lime juice and set aside for 15 minutes.
    • Now take the rice paper wrapper (Available in all Chinese/Vietnamese grocery store) and follow the instructions on the wrapper to fold it.
    • Divide the salad into 10 equal parts or stuff in a handful at a time.
    • Most of the rice paper needs to be soaked in water for 2-3 minutes and put the stuffing in and roll it. Once put in water it becomes very soft and pliable.

    Notes

    Tips
    1. Tastes best when served immediately after the salad is wrapped.
    2. If planning to make for a party, make the stuffing ready and wrap it 30 minutes before or if wrapped at an earlier time, roll each wrap in saran wrap so that it does not stick to each other.
    3. Be innovative and add vegetables and nuts as per your taste.
    4. Serve on a fancy bowl or lettuce.
    Tried this recipe?Let us know how it was!
  • Til ki Burfi (Sesame Seed Burfi)

    Til ki Burfi (Sesame Seed Burfi)

    Til Burfi (Sesame Seed Treat)

    Til ki Burfi (Sesame Seed Burfi)

    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.
    4 from 1 vote
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    Course Dessert
    Cuisine Indian
    Servings 24 pieces

    Ingredients
      

    Ingredients

    • 1 cup heavy milk
    • 1 cup milk powder
    • 3/4 cup sesame seeds
    • 1/2  cup sugar
    • 1/8 teaspoon cardamom powder

    Instructions
     

    Method

    • 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.
    Tried this recipe?Let us know how it was!
  • Rava Idli (Semolina Dumpling)

    Rava Idli (Semolina Dumpling)

    Rava Idli (Semolina Dumpling)

    Rava Idli, Steam Dumplings

    Rava Idli is a popular South Indian dish. The traditional way of making idlis would take two days. This recipe is much quicker and easier, and tastes just as delicious! Rava Idlis can be enjoyed as a snack or as a light meal.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Resting time 30 minutes
    Total Time 25 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For the batter

    • 1 cup coarse sooji semolina
    • 1 tsp salt
    • 1 green chili finely choppes
    • 1 tsp ginger finely grated
    • 1 tbsp cilantro finely chopped hara dhania
    • 1/4 cup cabbage finely chopped
    • 1/2 cup yogurt dahi, curd
    • 1 cup water, use as needed
    • 1 tsp ENO fruit salt

    Seasoning

    • 1 tbsp oil
    • 1/4 tsp mustard seeds rai
    • 1/4 tsp cumin seeds jeera
    • 2 2 green chilies sliced lengthwise and cut in half.

    Utensils for Steaming Idlis

    Idli stand – this has three to four plates stacked over each other.

    Covered pot, large enough to hold the idli stand.

    Alternatively, an egg poacher can work just as well,

    Instructions
     

    • Mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
    • The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
    • Add approximately ¾ cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil
    • Lightly grease Idli plates with oil.
    • Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
    • Cover the pot and steam the idlis ten to twelve minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook the idlis, as they will lose their softness and dry out as they cool.
    • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mould. The idlis should be spongy and soft.

    For The Seasoning

    • Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds and remove from the heat.
      Pour the seasoning over the Idlis on the serving plate.

    Notes

    Tips
    You can replace the cabbage with shredded carrots.
    This recipe will make slightly more than 16 idlis. If you choose, you can make it in two batches.  The batter can be prepared all at once; however, you must add the Eno just prior to pouring into the idli stand.
    Serving Suggestions
    Serve seasoned Idlis with coconut or cilantro chutney.
    Serve Idlis with samber (south Indian vegetable soup). Idlis do not have to be seasoned for that.
    Stir-fry Idlis in the seasoning oil mixture over medium heat for a few minutes. They will turn slightly brown.
    Tried this recipe?Let us know how it was!

    Introduction to Rava Idli Recipe

    Rava Idli is a popular South Indian dish known for its simplicity and delicious taste. Rava Idli is a fantastic option for a quick & easy appetizer or snack, and it also makes for a convenient lunch box suggestion. Rava idli recipe is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made from idli rava, a type of semolina, this dish is easy to prepare and requires minimal ingredients. 

    Idli rava is coarser in texture compared to regular semolina, giving the idlis a unique taste and texture. In this rava idli recipe, we will explore the process of making rava idli and various tips, variations, and benefits associated with it.

    Making Rava Idli: Step-by-Step Guide

    Preparation of Batter

    • To begin rava idli preparation, start by heating a tablespoon of oil in a pan. Add mustard seeds and allow them to splutter. Then, add finely chopped green chilies, grated ginger, and curry leaves for added flavor. Sauté for a few minutes until the raw aroma disappears. Incorporating these spices enhances the taste of rava idli.

    Roasting Idli Rava

    • Next, add idli rava to the pan and roast it for a few minutes until it turns aromatic and light golden brown. Roasting the idli rava adds a nutty flavor to the dish and ensures that the idlis are soft and fluffy.

    Preparing the Batter

    • Transfer the roasted idli rava to a mixing bowl and let it cool slightly. Then, add yogurt and water to the roasted rava and mix well to form a thick batter. Allow the batter to rest for 10-15 minutes to allow the idli rava to absorb the moisture. This step is crucial for achieving the perfect texture in rava idli.

    Seasoning the Batter

    • Meanwhile, prepare the seasoning by heating oil in a small pan. Add mustard seeds, urad dal, and cashew nuts, and fry until the dal turns golden brown and the nuts are lightly roasted. Pour this seasoning over the rava idli batter and mix well. Seasoning adds a depth of flavor to the rava idli and makes it more aromatic.

    Adding Baking Soda

    • Just before steaming the idlis, add baking soda to the batter and mix gently. Baking soda acts as a leavening agent and helps in making the idlis soft and fluffy. However, it’s important not to overmix the batter at this stage to ensure that the idlis remain airy and light.

    Steaming the Idlis

    • Grease the idli molds with oil and pour the batter into each mold. Place the molds in a steamer and steam the idlis for 10-12 minutes or until they are cooked through. Insert a toothpick into the center of an idli to check for doneness. If it comes out clean, the idlis are ready to be served.

    Tips for Perfect Rava Idlis

    • Use fresh idli rava for the best results. Stale or old rava may result in dense and hard idlis.
    • Adjust the consistency of the batter by adding more water if it’s too thick or yogurt if it’s too thin.
    • For enhanced flavor, you can add grated vegetables like carrots, peas, or capsicum to the batter.
    • Serve rava idli hot with coconut chutney or sambar for a wholesome and satisfying meal.

    Variations of Rava Idli

    • Vegetable Rava Idli: Add finely chopped vegetables like carrots, peas, and bell peppers to the batter for a nutritious twist.
    • Spicy Rava Idli: Increase the quantity of green chilies and add finely chopped coriander leaves for a spicier version of rava idli.
    • Paneer Rava Idli: Grate paneer and mix it into the batter along with some chopped mint leaves for a rich and flavorful variation.
    • Masala Rava Idli: Add a teaspoon of garam masala powder to the batter along with some tomatoes for a masaledar twist.

    Benefits of Rava Idli

    • Nutritious: Rava idli is a good source of carbohydrates, proteins, and essential nutrients, making it a wholesome meal option.
    • Easy to Digest: Since idli rava is made from semolina, it’s easy to digest and is suitable for people of all ages.
    • Quick and Easy: Unlike traditional idlis, which require fermentation, rava idli can be prepared instantly, making it a convenient option for busy days.
    • Versatile: You can customize rava idli with different toppings and seasonings to suit your taste preferences.

    FAQs about Rava Idli

    Can I use regular semolina instead of idli rava?

    • While you can use regular semolina to make idlis, the texture and taste may vary slightly from traditional rava idli. Idli rava is coarser and gives a unique texture to the idlis.

    How long should I steam the idlis?

    • Steam the idlis for 10-12 minutes or until a toothpick inserted into the center comes out clean. Over-steaming may result in dry and rubbery idlis.

    Can I make rava idli without baking soda?

    • Baking soda helps in making the idlis soft and fluffy. However, if you prefer not to use it, you can substitute it with a pinch of fruit salt or eno.

    For more delicious recipes, you can explore other recipes on Manjula’s Kitchen.

    Explore more mouthwatering recipes on Manjula’s Kitchen: Paneer Tikka Masala, Vegetable Biryani, Aloo Paratha, Mango Lassi, Palak Paneer