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!
Ground Almonds( without skin)- 40 g/ just less than 2 oz
1 tspGrated zest of orange
2Eggs
3 tbspFreshly squeezed orange juice-
Butterscotch sauce:
1/2 tbspButter
2 tbspBrown sugar
75 mlCream
1 tbspHoney
1/2 tspVanilla extract
Pistachio Praline:
1 tbspPistachio without shell
2 tbspBrown sugar
1 tspLemon juice
Instructions
For the Sponge:
Melt the butter and keep it separately.
Beat the eggs and sugar in a large bowl until it looks fluffy.
Add the orange juice and zest, mix well.
Sift the flour, baking powder, bicarbonate of soda and almonds into the egg mixture.
Fold gently without any lumps.
Finally fold the butter into the mixture.
Grease 4 ramekins with butter and dust it with flour. Pour the mixture equally into the ramekins.
Preheat the oven to 180 degree Celsius.
Take a large tray, fill with boiling water and then place the ramekins inside that.
Bake it in the preheated oven for 25 minutes or until a skewer inserted comes out clean.
Note: The cooking time might vary according to the size of the dish you are using.
For Butterscotch sauce:
Heat together butter, sugar and honey in a heavy based pan in medium to low heat.
Once everything is melted completely, heat it for 2 to 3 minutes stirring continuously.
Take it off from heat, add the extract and cream little by little, stirring continuously.
For Pistachio Praline:
Heat the pistachio, sugar and lemon juice in a pan, stirring continuously.
When it reaches a consistency of 1 string consistency, take it off from heat and pour it in a baking parchment paper.
After it hardens, bash it with a rolling pin to crumble into pieces.
Note: To check the one string consistency, wet your hands with cold water. Take a small amount of syrup between your two fingers, when you press and release, you should see a small thread between your two fingers.
Notes
To Serve:Place the sponge in individual serving plates, pour the warm sauce on top. Finally top it up with pistachio praline.To enjoy the real taste of this dessert, serve while they are still warmAdditional Notes:
You can replace brown sugar with caster sugar for sponge.
For the butterscotch sauce, you can use caster sugar and brown sugar mixed.
For the praline also you can replace with caster sugar.
Indulge in the perfect blend of almonds and cashews with this delectable dessert. This recipe features roasted and ground almonds combined with creamy butter and a touch of cinnamon, forming the base of delightful almond bakes. Dipped in a rich, cardamom-flavored cashew paste, this sweet snack is not only gluten-free but also incredibly healthy. Ideal for those seeking a nutritious yet indulgent treat, this dessert is a wonderful addition to any gluten-free diet and perfect for satisfying sweet cravings.
The Almond Poli with Walnut Khoya Filling is a delightful fusion of traditional Indian flavors and healthy ingredients. This unique recipe features a rich and creamy khoya filling, enhanced with the nutty goodness of walnuts, all encased in a soft, almond-based outer layer. The combination of these elements creates a dessert that is not only delicious but also packed with nutritional benefits.
Mix in all the ingredients listed under "for outer covering" to form a soft, non-sticky dough. Knead this dough for at least 10 minutes and let it sit for 30 minutes to 1 hour before making the poli. Meanwhile lets make the filling.
Heat milk in a wide pan and bring it to boil. Now add sugar, cardamom, walnut powder and let the mixture cook on a medium flame.
Cook the mixture until it reduces to khoya consistency or when the mixture solidifies and starts leaving the pan. It can also be referred to as halwa consistency.
Turn off the heat and walnut khoya filling is ready. This filling by itself is a great dessert. I could not stop munching on this filling while making my polis..
Now divide the dough into 5-6 medium sized balls. Pat the ball with your fingers into a small circle and place 2 tablespoons of walnut filling into it. Now seal the filling with the dough and roll into a chapati. We can make thinner or thicker polis as we wish, but take care not to tear the outer covering. No flour is required for rolling the dough, because its so elastic and non sticky.
Repeat the same with rest of the dough and filling. Now cook the poli on a hot non-stick pan with few drops of ghee if desired on a low flame. Cook on each side for 2-3minutes until golden brown spots appear on each side.
Warm polis are ready to be enjoyed with a splash of ghee on it.
Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.
Wash dal thoroughly and soak in 3 cups of water for at least 4 hours. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.
In a non-stick or heavy bottom frying pan add moong dal paste and melted butter. Mix well.
Turn on the stove to medium heat and fully cook dal paste. Use spatula to gently press the paste, then fold the paste over and press again. Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color. This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
Remove cover, stir and cook for another minute. Turn off the heat. Garnish with almonds.
Notes
The halwa will thicken over time.Halwa tastes best if it is served warm.
Moong Dal Halwa: A Rich and Indulgent Vegan Dessert
Moong Dal Halwa is an Indian dessert made from moong dal (split mung beans), ghee (clarified butter), sugar, and flavoured with cardamom and saffron. This rich and aromatic dessert is a favorite during festivals and special occasions such as diwali or holi.
Tips for Making Perfect Moong Dal Halwa (Vegan):
Soak Moong Dal: To ensure a smooth texture, soak the moong dal in water for at least 4 hours overnight before cooking. Soaking helps soften the dal and reduces the cooking time, resulting in a smoother halwa.
Use a Non-Stick Pan: Use a non-stick pan or a heavy-bottomed pan to cook the Moong Dal Halwa (Vegan) to prevent it from sticking to the bottom and burning. Stir the halwa frequently to ensure even cooking and prevent lumps from forming.
Garnish with Saffron: Infuse the Moong Dal Halwa (Vegan) with the exotic aroma and vibrant color of saffron by soaking a few strands of saffron in warm water and adding it to the halwa during cooking. Garnish the halwa with additional saffron strands for a luxurious touch.
Variations of Halwa:
Gajar ka Halwa: Gajar Ka Halwa is a classical Indian dessert, this is also known as gajrala. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavored with cardamom.
Atta Ka Halwa: Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavored with cardamom.
Sooji ka Halwa: Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as parsad.
Sweet Potato Halwa: Sweet Potato Halwa, an eggless pudding, stands out as one of the simplest Halwa recipes to prepare. Infused with the delicate and distinctive flavors of cardamom and cinnamon, it serves as a deliciously warm dessert ideal for chilly winter evenings.
FAQs about Moong Dal Halwa (Vegan):
Can I use other lentils for Moong Dal Halwa (Vegan)?
While moong dal is traditionally used for making Moong Dal Halwa, you can experiment with other lentils such as chana dal (split chickpeas) or urad dal (black gram) for a different flavor and texture.
How long does Moong Dal Halwa (Vegan) last?
Moong Dal Halwa (Vegan) can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the halwa gently in the microwave or on the stovetop before serving.
Can I make Moong Dal Halwa (Vegan) without sugar?
Yes, you can make Moong Dal Halwa (Vegan) without sugar by using natural sweeteners such as jaggery, maple syrup, or agave syrup. Adjust the sweetness to your taste preference and enjoy a healthier version of this classic dessert.
Is Moong Dal Halwa (Vegan) gluten-free?
Yes, Moong Dal Halwa (Vegan) is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease. However, be sure to check the labels of any packaged ingredients to ensure they are gluten-free.
Moong Dal Halwa (Vegan) is a rich and indulgent dessert that’s perfect for special occasions or as a sweet treat to satisfy your cravings.
With its creamy texture, aromatic flavors, and wholesome ingredients, it’s sure to become a favorite among vegans and non-vegans alike.
Whether enjoyed warm or cold, on its own or with a scoop of dairy-free ice cream, Moong Dal Halwa (Vegan) is a true delight for the senses.
This healthful vegan soup is high in protein. Made with split Moong dal and flavored with hari cilantro chutney, moong dal soup is flavorful yet simple and easy to make.
1 cup split yellow Moong dal, washed (available in Indian grocery stores)
1 teaspoon salt
1/4 teaspoon turmeric (haldi)
3 cups water
Approximately 1/4 cup of Hari Cilantro Chutney
For the Seasoning
1 tablespoon oil
1/2teaspoon cumin seeds (jeera)
Pinch of asafetida (hing)
For the Garnish (optional)
1 tablespoon ginger, finely sliced
1/8 teaspoonsalt, adjust to taste
1 teaspoon lemon juice
Instructions
Method
Wash the dal several times, until the water becomes almost clear.
In a medium pot combine the moong dal, turmeric, salt, and water. Cook over medium-high heat until it starts to boil. Remove the frothy foam that accumulates on the surface as the dal cooks.
Lower the heat to medium and cook for 15 to 20 minutes, until completely cooked and a little mushy. Stir occasionally and add more water if needed. Turn off the heat.
Puree the dal using a hand blender or regular blender. If needed, adjust the thickness of the dal by adding more boiled water. Mix well. The dal will thicken as it cools.
Add hari cilantro chutney to suit your taste. The chutney gives the soup a fresh green appearance and a tangy flavor.
Seasoning
Heat the oil in a small saucepan. Add cumin seeds and wait until the seeds crack. Add asafetida and turn off the heat.
Pour the mixture over the cooked soup.
Garnish (optional)
Combine the ginger, salt and lemon juice. Marinate for at least a half hour.
Garnish with a few slices of marinated ginger.
Marinated ginger can be refrigerated for up to a week.
Notes
Time-saving Tip:To save time you may use a pressure cooker, as follows.
In a pressure cooker add Moong dal, turmeric, salt, and water. Close the cooker.
Cook over medium-high heat until it starts to steam. Lower the heat to medium and cook for 5 more minutes.
Turn off the heat and let the steam escape before you open the pressure cooker.
Puree the dal using a hand blender or regular blender. If needed, adjust the dal to your desired consistency by adding more boiled water. Mix well.
Add “Hari Cilantro Chutney” according to your taste. The chutney will give a fresh green look to the soup and have a tangy flavor.
Moong dal soup is a nutritious dish made from split mung beans, also known as moong dal. It is suitable for individuals with diabetes as it has a low glycemic index, meaning it doesn’t cause a rapid spike in blood sugar levels. Additionally, it is gluten-free, making it safe for those with gluten sensitivities or celiac disease.
The soup is high in protein due to the lentils, making it a filling and satisfying meal option. It is also low in fat, which can be beneficial for those looking to manage their weight or reduce their fat intake.
Moong dal soup is often prepared as a vegan dish, as it typically does not contain any animal products. It can be served as a standalone soup or paired with salads for a wholesome and nutritious meal. Overall, it’s a healthy option that aligns with various dietary preferences and requirements.
Moong dal soup is a comforting and nutritious dish that is popular in Indian cuisine. Made from split mung beans, this soup is not only delicious but also packed with protein, fibre, and essential nutrients. In this easy moong dal soup recipe, we’ll guide you through the process of making a flavorful and hearty soup that is perfect for any occasion.
Easy Moong Dal Soup: A Cozy and Flavorful Treat
This recipe guides you through making a delicious and comforting moong dal soup, perfect for a quick and nourishing meal. Moong dal, also known as split mung beans, cooks quickly and offers a satisfying protein punch. Let’s get started!
Prep Work (15 minutes): Clean the Dal: Rinse the moong dal thoroughly under cold running water to remove any dust or debris. Soaking the dal for 30 minutes to 1 hour is optional, but it helps them cook faster and become more tender.
Flavor Builders: While the dal soaks (or if you choose to skip soaking), chop up some fresh ginger for that warming aroma. You can also add diced tomatoes and green chilies for a touch of sweetness and heat, depending on your preference.
Cooking the Soup (30-40 minutes): Sautéing the Aromatics: Heat oil or ghee in a pot over medium heat. Once hot, add the chopped ginger and cook for a few minutes until fragrant. This fragrant base will form the foundation of your soup’s flavor.
Spice Up Your Life: Now comes the magic! Add ground cumin, coriander, turmeric, and a pinch of asafoetida (if using) to the pot with the ginger. Stir everything well to coat the aromatics in the spices. Let them sizzle for a bit, releasing their wonderful aromas. Feel free to adjust the spice quantities based on your taste preference.
Simmering the Dal: Add the soaked (or unsoaked) moong dal to the pot and stir to combine it with the flavorful spice mixture. Next, pour in enough water or vegetable broth to cover the dal completely. Bring the mixture to a boil, then reduce heat and simmer gently. Let it simmer until the dal is tender and cooked through.
Creamy Option (optional, 5-10 minutes): Smooth Operator (Optional): If you prefer a creamy soup, let it cool slightly. Then, use an immersion blender or a regular blender (in batches) to achieve a smooth and velvety texture. Blend until you reach your desired consistency.
Final Touches (5 minutes): Season to Perfection: Now’s the time to adjust the taste! Add salt and a squeeze of lemon juice (optional) to balance the flavors. You can also add more spices if needed.
Fresh Finish: Garnish your soup with freshly chopped cilantro leaves for a pop of color and a refreshing touch.
Serving Up Warmth (enjoy!):
Ladle and Enjoy: Ladle the hot soup into serving bowls and garnish with additional cilantro, if desired. Pair your comforting bowl of moong dal soup with crusty bread, naan, or rice for a complete and satisfying meal. Enjoy this nourishing and delicious soup anytime you need a warm hug in a bowl!
Tips for Making the Perfect Moong Dal Soup:
Soaking the moong dal helps reduce cooking time and improves texture.
Experiment with different spices and seasonings to customize the flavor of the soup to your liking.
For added richness, you can stir in a spoonful of coconut milk or cream towards the end of cooking.
If you prefer a chunkier soup, you can skip blending and leave some of the dal intact.
Variations of Moong Dal Soup:
Vegetable Moong Dal Soup: Add diced carrots, peas, and spinach for a hearty and nutritious twist.
Spicy Moong Dal Soup: Increase the amount of green chilies or add red chili powder for extra heat.
Coconut Moong Dal Soup: Stir in coconut milk for a creamy and indulgent flavor.
Benefits of Including Moong Dal Soup in Your Diet:
High in Protein: Moong dal is an excellent source of plant-based protein, making it ideal for vegetarians and vegans.
Rich in Fiber: The fiber content in moong dal aids digestion and helps maintain a healthy gut.
Low in Fat: Moong dal soup is low in fat and cholesterol, making it a heart-healthy option for all.
Frequently Asked Questions (FAQs) about Moong Dal Soup:
Q: Can I use other lentils instead of moong dal?
A: Yes, you can substitute other lentils such as masoor dal or red lentils for moong dal in this recipe.
Q: Can I make moong dal soup in advance?
A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Q: Is moong dal soup gluten-free?
A: Yes, moong dal soup is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
For more delicious Indian soup recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian soups, appetizers, main courses, and desserts to delight your taste buds and impress your family and friends.
Macaroons are special soft cookies usually made with egg whites, sugar and coconut. Here is an eggless version, made with few ingredients and very easy to put together. Perfect for the holidays as a sweet tasty snack and can be even savored as a dessert post any kind of meal.
Line a cookie sheet with parchment and grease with cooking spray. This step is very important as it prevents the cookies from sticking to the sheet.
In a bowl, mix the coconut all purpose flour, cardamom powder, and salt.
Add the condensed milk and vanilla to the coconut mixture and mix well till everything is well blended.
Cover the mixture and refrigerate for 20 mins.
After 20 mins., with a teaspoon or using your hands make small balls and spread the cookies on the cookie sheet. These cookies won’t spread and you can arrange them closely.
Press a mini milk chocolate morsel in the middle of the macaroon and bake for 15 20 mins. or till golden.
Take the cookie sheet out of the oven and let the macaroons cool for a few minutes on the parchment paper.
Remove the macaroons and let them cool on a wire rack.
This is one of my mom's cherished recipes, known for being quick and easy to make. My brothers and I used to whip these up when we were in elementary school. If I had to rename them, I'd call them "Quick Cookies" because they truly live up to the name. They take about 3 minutes to prepare and 15 minutes to bake. Another great aspect of this recipe is that it's vegan-friendly, as it's entirely egg-less. These cookies are perfect for anyone looking for a speedy, egg-less treat.
Steamed gram-flour dumplings cooked in spicy gravy is a popular North Indian dish from the Indian state of Rajasthan. This mouth-watering dish will surely tantalize your taste buds with its rich, spicy flavors and delightful texture. Ideal for those who crave a hearty and flavorful meal, this Rajasthani delicacy is both satisfying and memorable. Enjoy the authentic taste of Rajasthan with every bite!
1 1/4 cups besan (gram flour) (available in Indian grocery stores)
1/2 teaspoon chili powder adjust to taste
1/2 teaspoon salt
1/8 teaspoon turmeric (haldi)
3 tablespoons yogurt (dahi)
3 tablespoons oil
For the kadhi
1 cup yogurt (dahi)
1 tablespoon besan (gram flour)
1/4 teaspoon turmeric powder (haldi)
1/4 teaspoon chili powder adjust to taste
1 tablespoon coriander powder (dhania)
1 teaspoon salt adjust to taste
2 tablespoons oil
1 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/8 teaspoon asafetida (hing)
4 whole red chilies
1 bay leaf (tejpat)
1 black cardamom optional
1/2 teaspoon paprika (dagi mirch)
For Garnish
2 tablespoons chopped cilantro
Instructions
For Gattes
Mix all the ingredients in a mixing bowl and gather into a soft dough, adding a little water if needed. At this point the dough will be a bit sticky; wetting your fingers with oil or water will help.
Divide the dough into four or five parts. Roll each one between your palms into a long, smooth log, approx. five” in length and ¾” in diameter. You will need to oil your palms to prevent the dough from sticking.
Bring three cups of water to a boil in a pot. Gently drop the gatte logs into the boiling water and cook for four to five minutes, or until they begin to float up to the surface.
Remove the cooked Gatte logs from the water and let them cool.
Slice the logs into approx. ¾ inch pieces. Set the Gatte aside.
For The Kadhi
Mix yogurt and gram flour into a smooth paste. Add turmeric, chili powder, and coriander powder to the yogurt paste.
Pour the oil into a saucepan over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks immediately, the oil is ready. Add the cumin seeds, mustard seeds, and asafetida.
When seeds crack add the whole red chilies, bay leaf, cardamom, and paprika. Stir for a few seconds.
Pour in the yogurt paste and stir for two minutes. Add three cups of water and stir until the gravy comes to a boil. Add salt to taste.
Add the gatte to the gravy. Cover and cook over low-to-medium heat for 20 minutes or longer. Turn off the heat.
Add cilantro and cover the pot for a few more minutes.
Now you are ready to serve!
Notes
Other Suggestions
A slice of gatte can be cooked in advance and added to the gravy later. Gatte can be frozen for up to a month or refrigerated for a few days.
Slices of gatte are used to make a wide variety of dishes, including subji (cooked dry vegetables), rice pulao, etc.
A slice of gatte can be fried and served as a snack.
A slice of gatte can be used to make raita (mixed with yogurt).
Gatte Ke Kadhi is a traditional North Indian dish made primarily with chickpea flour (besan) dumplings cooked in a tangy yogurt-based curry/gravy. The dish is gluten-free and suitable for individuals observing a gluten-free diet. It is often prepared during festive occasions like Karwa Chauth, a Hindu festival where married women fast for the well-being and longevity of their husbands. The addition of lentils (Dal) and vegetables enhances the nutritional value of the dish, making it a wholesome and flavorful option for a vegetarian meal.
Gatte ki kadhi, also known as gatta kadhi or gatte ki sabji, is a traditional Rajasthani dish that combines chickpea flour dumplings (gatte) with a tangy yogurt-based curry (kadhi). This hearty and flavorful dish is a staple in Rajasthani cuisine and is often enjoyed with rice or roti. In this recipe, we’ll show you how to make Rajasthani gatte ki kadhi from scratch, so you can enjoy the authentic flavors of Rajasthan in the comfort of your own home.
Step 1: Preparing the Gatte:
To start, we’ll prepare the gatte, which are the chickpea flour dumplings that give this dish its unique texture. In a mixing bowl, combine chickpea flour (besan), yogurt, salt, red chili powder, turmeric, and a pinch of asafoetida (hing). Knead the mixture into a smooth dough, adding water as needed to achieve the right consistency. Divide the dough into small portions and shape them into cylindrical dumplings.
Step 2: Boiling the Gatte:
Next, we’ll boil the gatte to cook them through before adding them to the kadhi. Bring a pot of water to a boil and gently add the gatte to the boiling water. Let them cook for about 10-12 minutes, or until they float to the surface and are cooked through. Once cooked, remove the gatte from the water and set them aside to cool slightly.
Step 3: Preparing the Kadhi Base:
While the gatte are boiling, we’ll prepare the kadhi base. In a separate bowl, whisk together yogurt, chickpea flour, turmeric, red chili powder, and salt until smooth. This mixture will form the base of the kadhi and give it its creamy texture. Be sure to whisk out any lumps to ensure a smooth consistency.
Step 4: Tempering the Kadhi:
In a large pan, heat oil and add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies. Let the seeds splutter and release their aroma, infusing the oil with flavor. This tempering adds depth and complexity to the kadhi, enhancing its overall flavor.
Step 5: Cooking the Kadhi:
Once the tempering is ready, pour in the yogurt-chickpea flour mixture and stir well to combine. Add water to adjust the consistency of the kadhi and bring it to a gentle simmer. Let the kadhi cook for about 10-15 minutes, stirring occasionally, until it thickens slightly and the raw taste of the chickpea flour is cooked out.
Step 6: Adding the Gatte:
Once the kadhi is cooked to perfection, it’s time to add the boiled gatte to the curry. Carefully slice the gatte into bite-sized pieces and add them to the kadhi. Let them simmer in the kadhi for a few minutes to absorb the flavors of the curry and heat through.
Step 7: Finishing Touches:
Before serving, garnish the gatte ki kadhi with freshly chopped cilantro leaves for a pop of color and freshness. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the kadhi hot with steamed rice or roti for a comforting and satisfying meal.
Tips for Making Perfect Gatte Ki Kadhi:
Ensure the Gatte are Firm: Make sure the gatte dough is kneaded well to avoid any cracks or breakage while boiling.
Adjust the Consistency: If the kadhi is too thick, add more water to thin it out. If it’s too thin, let it simmer for longer to thicken.
Taste and Adjust Seasoning: Taste the kadhi before adding the gatte and adjust the seasoning as needed with salt, red chili powder, or other spices.
Variations of Gatte Ki Kadhi:
Vegetable Gatte Ki Kadhi: Add diced vegetables such as carrots, peas, and potatoes to the kadhi for added texture and nutrition.
Paneer Gatte Ki Kadhi: Substitute paneer cubes for the gatte to create a rich and creamy variation of the dish.
Spinach Gatte Ki Kadhi: Stir in chopped spinach leaves to the kadhi for a vibrant green color and earthy flavor.
Benefits of Including Gatte Ki Kadhi in Your Diet:
Rich in Protein: The combination of chickpea flour and yogurt in gatte ki kadhi provides a good amount of protein, essential for muscle repair and growth.
Probiotic Benefits: Yogurt used in the kadhi is rich in probiotics, which promote a healthy gut microbiome and aid digestion.
Nutrient-Dense: Gatte ki kadhi is packed with vitamins, minerals, and antioxidants from the spices and ingredients used, contributing to overall health and well-being.
Frequently Asked Questions (FAQs) about Gatte Ki Kadhi:
Q: Can I make gatte ki kadhi in advance?
A: Yes, you can make the kadhi base in advance and store it in the refrigerator for up to 2 days. Add the gatte and simmer just before serving.
Q: Can I freeze gatte ki kadhi?
A: While you can freeze gatte ki kadhi, the texture of the gatte may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.
Q: Can I adjust the spice level of gatte ki kadhi?
A: Yes, you can adjust the amount of red chili powder and green chilies according to your taste preferences. If you prefer a milder kadhi, reduce the amount of spice used.
For more delicious Rajasthani recipes, visit Manjula’s Kitchen. Explore a variety of traditional dishes from Rajasthan, including dal bati churma, laal maas, and more, to experience the rich flavors and culinary heritage of the region.
When I saw that the ingredient was rice for the contest, I remembered one of my childhood favorites (Ila Ada and Kozhukatta). Both have the same dough and the same filling, but that they are in different shapes. Ila ada is made by spreading the dough thinly onto banana leaves and has a sweet filling in the center, while kozhukkatta is just the rice dough shaped like a ball with the same sweet filling stuffed in the center. Both are steamed, hence making both very healthy and light.
1 cup Grated jaggery (can also use sugar instead of jaggery)
8 5"x5" Banana leaves (can also substitute with aluminium foil if you don't have banana leaves)
Pressure cooker or steamer
Instructions
Method
Mix together the grated coconut, grated jaggery, cardamom powder, and jeera. Keep aside.
Boil the water and add salt and ghee(optional).
Add the rice flour and mix well without forming lumps. The mixture should not be too loose…It shoud be able to hold shape in the form of a ball.
Divide the mixture into 8 balls and keep aside.
For Ila Ada:
Place each ball in the center of each banana leaf and flatten it out with your fingers to spread as thin as possible. You can wet your finger tips with water to help in spreading. Place the sweet filling in the center and fold the banana leaf over and press the ends along the edges.
Now steam them in pressure cooker or steamer – might take 10 to 12 minutess to cook.
Enjoy warm.
For Kozhakatta:
Place each ball in the center of your palm and press with the other hand to flatten it. Now fill the flattened dough with the sweet filling of jaggery and mould the dough back into shape by bringing the ends together.
Now steam them in pressure cooker or steamer – will take around 15 minutes to cook.
This recipe is called Sweet Rice Balls set for this coming Diwali, and I hope that you will also like it. It's a simple delicious dessert made with coconut milk and rice flour.
1/3 to 1/2 can coconut milk (make it sweet by adding some sugar in it)
1 cup (approx) brown sugar
1/2 cup dried shredded Coconut
1/2 tsp oil
Food Colour (Any colour, I used green)
Instructions
Method
Start by adding 1/3 of a can of coconut milk. Stir the coconut milk into the flour to form a dough.
You may need to add slightly more coconut milk, or more flour depending on how thin your coconut milk is. The dough should be quite stiff, It shouldn't stick to your hands (if it does, it requires a little more flour). If it doesn't stick together, it's too dry – add a little more coconut milk.
Add green colour (up to 1/2 tsp.). It will turn the dough bright green
Stir well to distribute throughout the dough.
Take a little of the dough in your hands. Now roll it between your palms until you've made a ball (like you did when you were a kid with play dough).
Now indent the sticky rice ball with your thumb or finger.
Place about 1/2 tsp. brown sugar in the rice ball. Gently pat the sugar down with your finger. (This sugar will later melt and become a liquid center.)
Pinch the sides to cover the brown sugar and close it. Now take this rather flat rice ball back into your palms. Gently roll it once again to return it to its former ball shape. Place on a plate or cutting board dusted with rice flour.
Now repeat these steps with the rest of the dough until you have lots of sticky rice balls filled with brown sugar, and all of the dough is used up.
Place some water in a large pot on the stove over high heat. When the water is boiling, drop the rice balls into the pot. They will sink to the bottom at first, then gradually rise to the surface.
Now turn the heat down to medium or medium-high, just high enough to keep the water bubbling nicely. Once the balls have risen to the surface of the water, continue cooking for 2 more minutes (3-4 minutes in total).
While the rice balls are cooking, prepare a clean surface on which to place them (a cutting board or your counter will work . Pour a few drops of oil over this surface (up to 1/2 tsp.) and "grease" it as you would a cake pan, or the balls with stick and you won't be able to remove them later
Using a slotted spoon or small strainer, remove the rice balls from the water and place on your prepared surface.
Place the dry coconut in a bowl or spread on a plate. Roll the sticky rice balls in the coconut to coat.
Place the finished rice balls on a plate – OR you can give each one a colorful wrapper by placing them in muffin papers (small or medium size). These balls can be eaten while still warm, or at room temperature.
Notes
Storing Instructions: Do not store in the refrigerator – this will only dry them out. Cover leftovers, or place in a cookie jar or other container on the counter. Try to eat your rice balls as soon as you can – within 24 hours if possible, or they will begin to harden.
Pal Kozhukattai is a popular chettinad sweet dumpling made from rice flour. It's typically prepared on special occasions on Ganesh chaturti. It is also known as milk modak. It can be prepared in many ways. Some recipes use jaggery instead of sugar & normal milk instead of coconut milk. Either way, it tastes delicious.
2 tsp – Cashews (optional, usually we don’t required cashews)
4 Cardamom (peel the skin & powder the seed)
1 tsp Ghee
1/2 tsp Salt
Instructions
For Rice dumpling:
Boil 2 cups of water with salt & ghee.
Low the flame & add rice flour little by little to this boiling water.
Keep stirring without any lumps till it forms a dough consistency.
Turn off the stove and allow it to cool.
Knead the dough gently & rest it for 5 mines.
Grease your palm with little oil & make small balls like gooseberry from the dough.
Rest it for 5-7 mins.
Steam the rice balls for above 5 mins in idly plate or in steamer.
For Milk:
Take 1/2 of the coconut cream & mix with 1/2 cup water and take it as 1st extract.
Mix remaining 1/2 of the coconut cream with 1 1/2 cup of water and take it as 2nd extract.
Notes
Preparation: ( Timing : 1to 1 1/2 hours)
In a pan add 2nd extract milk and rice balls together & allow it boil for 10mins in medium flame.
When the balls float on top add 1 extract and sugar & stir it.
After 5 mins add cardamom powder & turn off the stove.
Transfer to serving bowl & garnish with grated coconut & cashews before serving.
Can be served Hot or Chill.
Note: We can also use fresh coconut. Grind 1/2 medium size coconut with 1/2 cup of water & extract thick milk and keep it as a 1st extract. Again add 1 1/2 cup of water & extract thinner milk and keep it as a 2nd extract. Above procedure can be done using this milk. We can also use Half & Half)
I love phirnis, but this time I wanted to make them with a twist using fresh pineapple chunks. I had some leftover fresh pineapple chunks and also home made caramel syrup, so I decided to combine both together to create this beautiful looking phirni, which is a rich and wonderful dessert. If you are a bit lazy or don't prefer to make your own caramel syrup, you can definitely get a store bought one. This fruity rice phirni tastes amazing when they served chilled, but you can also enjoy them warm. Adding cream is completely optional.
Appalu are an Authentic dessert in Andhra Cuisine which are famous for their soft texture and color and of course being not overly sweet snack. This is an item the whole family can relish and forces you to make again… I bet!. Its often made during festive seasons such as Ganesh Chaturthi.
While searching for different recipes, I came across a quiche recipe with crescent rolls. This sparked my desire to create a quiche with an Indian twist. Since potato was the main ingredient for this contest, I was even more inspired to experiment with my own version of an Indian-style quiche. I'm excited to present this unique recipe to you all. It's a delightful snack or appetizer that you must try!
