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!
Bell pepper is also known as capsicum or shimla mirch. Masala bell pepper with great blend of spices, makes a very enjoyable side dish. This can complement any meal. Masala bell pepper can be served with roti, paratha or puries. I enjoy this with side of dal fry and plain rice.
3 medium Green bell pepper seeded and cubed in 1/2” pieces this will make about 3 cup cubed bell pepper (capsicum, shimla mirch)
2tbspoil
1/2tbspcumin seeds (jeera)
1/8tbspasafetida (hing)
1-1/2 tbspcoconut powder (gola)
1-1/2tbspsesame Seed powder (til)
2 tbspteaspoons coriander powder (dhania)
2 tbspfennel seeds powder (saunf)
1/2tbspRed Chili Powder (lal mirch)
1/4 tbspTurmeric Powder (haldi)
3/4 tbspsalt
1tbspsugar
1/2tbspmango powder (amchoor)
1tbspLemon Juice
Instructions
In a small bowl mix most of the spices, coconut powder, sesame powder, coriander powder, fennel seeds powder, red chili, turmeric, salt, and sugar. Set aside.
In a wide frying pan heat the oil moderately over medium high heat, add cumin seeds as seeds crack add asafetida. Add bell pepper mix well lower the heat to low medium. Cover the pan and let it cook for about 3 minutes.
Sprinkle the spice mix. Mix it well coating all the bell pepper. Let it cook about 3-4 minutes covered, do stir in between. Cook the bell peppers until they are tender but still little crisp.
Turn off the heat, add the mango powder and lemon juice mix well.
Falooda Kulfi is a refreshing dessert. "Falooda" looks like rice noodles and they are made with cornstarch or arrowroot. "Kulfi" is an Indian ice cream. This is a delicacy with street vendors all over India. One has to experience this delightful dessert to appreciate it. You can also serve Falooda with any ice cream of your choice. Try this recipe to enjoy as one of my favorite summertime treats!
1/2cup kulfi for each serving, check my web site for kulfi recipe
Wide bowl of ice cold water with some ice
Instructions
For syrup boil sugar, water and saffron together, as it comes to boil turn of the heat and stir the syrup making sure sugar has dissolved. Syrup needs to be chilled before serving, keep it in refrigerator.
Add water to corn starch slowly making sure there is no lumps, batter will look like consistency of milk.
Over low medium heat in a frying pan add the batter and cook stirring continuously till corn starch become translution and consistency of thick batter or soft lumpy dough. This will take about 10-12 minutes. Turn off the heat and remove from stove.
Let the mix cool off little bit and pour the hot mixture into sev maker using fine sev attachment. Press the sev maker over ice cold water, and let the sev string drop into the bowl.
Leave the falooda in ice cold water at least for 2 hours before using.
Falooda will stay good for about a week in refrigerator, but make sure falooda stays in chilled water.
Notes
Serving the Falooda KulfiUse individual serving bowl, first layer the bowel with falooda, drizzle about 1 tablespoon of syrup. Put the kulfi then over the kulfi put some more faluda and finish off drizzling 1 tablespoon of syrup. Falooda kulfi is ready to serve! This just taste great.
Naan is definitely the most popular bread in Indian restaurants. Traditionally, naan is cooked in a tandoor (hot clay oven). I have already done a naan recipe using the oven and I used pizza stone to give a tandoor texture. But I find at home "tawa naan" is much easier to make. Tawa Naan turns out really soft and it tastes great. It's hassle free because you don't need a tandoor or oven. Naan Goes well with chole, palak paneer or any gravy based dish.
We also need tawa or skillet to make naan, nonstick skillet will not work for this recipe. Iron tawa or skiller works the best for making Tawa Naan.
Making Naan
For garnishing mix all the ingredients, butter, salt, cilantro, and green chili Set aside.
Mix the dry ingredients together, add 1 tablespoon of oil and yogurt mix it well. Then add the water gradually to make very soft dough but not sticky. Knead the dough on a lightly floured surface, knead the dough well. Apply light oil to the dough and cover. Let the dough sit for about 3 hours in warm place.
Dough should be about 1-1/2 time, knead the dough again on floured surface. Divide the dough in four parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.
Roll the naan one at a time on a lightly floured surface little less than 1/4 inch thick. Sprinkle the water lightly on one side of the naan.
Heat the tawa on medium heat, to check if tawa is ready sprinkle the few drops of water on tawa, water should sizzle.
Put water side naan over tawa, once the naan start bubbling and dough start drying, turn the tawa over flames keeping about 2 inch away from the flames to cook the naan from top. Note: yes naan will stick to tawa and will not fall of, this the reason you cannot use the nonstick skillet.
Once naan browned to your satisfaction, remove, and spread the butter mix over. Place in a on a plate and cover with a cloth to keep warm until serving. Naan is ready!
How to make Naan at Home on Tawa Recipe – Manjula’s Kitchen
Tawa or Skillet:
Let’s dive into crafting the perfect Tawa Naan (Indian bread) at home with this easy Tawa Naan recipe. Begin by selecting the right equipment – an essential iron tawa or skillet. Forgo the nonstick skillet; the traditional iron one is crucial for achieving that perfect stickiness in your Tawa Naan.
Garnishing:
Elevate your Tawa Naan with a delightful mix of clear butter, sea salt, chopped cilantro, and finely chopped green chili. This straightforward concoction adds richness, freshness, and a hint of heat, transforming your naan into a culinary masterpiece with our special naan on the tawa recipe.
Mixing the Dry Ingredients:
At the heart of our Tawa Naan recipe lies the meticulous combination of dry ingredients. In a mixing bowl, blend Maida, baking soda, salt, and sugar. Add oil and yogurt – the oil ensures a smooth integration of flavors, and the yogurt contributes a creamy richness and subtle tanginess to the dough in this How to make naan at Home on Tawa guide.
Gradual Addition of Water:
As you gradually add water to the dry mixture, witness the alchemy of dough creation. Water acts as the binding agent, transforming the dry ingredients into a soft, pliable dough. Aim for a texture that is soft yet not sticky, setting the stage for a naan that strikes the perfect balance between chewiness and tenderness in our naan on tawa recipe.
Kneading and Resting the Dough:
The art of kneading takes center stage. On a lightly floured surface, the dough transforms. Well-kneaded and coated with a touch of oil, it is covered and left to rest for a patient for three hours. This period of repose allows the dough to rise, making it 1-1/2 times its original size, imparting a lightness that will be evident in the final Tawa Naan.
Division and Resting:
Post-resting, knead again and divide the dough into four equal parts. Lightly roll the dough balls in flour, cover them, and grant them a five-minute interlude before the next act in our naan on the tawa recipe. This resting period allows the dough to gather its composure, ensuring a smooth rolling process.
Rolling and Sprinkling:
Each naan takes shape individually, rolled on a lightly floured surface to a thickness slightly less than 1/4 inch. A sprinkle of water on one side adds subtle moisture, a touch that will contribute to the naan’s characteristic texture as per our how to make naan at home on Tawa guide.
Cooking on the Tawa:
The Tawa, heated to a medium temperature with a few drops of water sprinkled on the surface sizzling, signals the readiness of the Tawa. The naan, waterside down, meets the hot surface. As it begins to bubble and the dough dries, a flip of the tawa over flames cooks the naan from the top. A crucial note underscores the unique nature of this process: the naan sticks to the Tawa, a characteristic that needs the use of a traditional iron surface rather than a nonstick skillet.
Final Touch:
As the naan achieves the desired golden-brown hue, it exits the stage. A generous spread of the previously prepared butter mix crowns the naan with a final change of richness and flavor. Placed on a plate and covered with a cloth, the naan awaits its moment of glory, ready to be served warm and relished in our naan on tawa recipe.
Serving Suggestion:
Completing our culinary symphony, the serving suggestion recommends pairing the Tawa Naan with Dal Makhani, Punjabi Chole, Palak Paneer, Butter Paneer Masala & Malai Kofta. This is not merely a suggestion but a curated experience, inviting us to savor the naan’s texture and flavor alongside these iconic accompaniments, creating a culinary ensemble that transcends the ordinary according to our how-to-make naan at home on tawa guide.
Mysore bondas are south indian fried dumplings dish made with flour, yogurt and spices. They are crispy outside and fluffy inside. They make a delightful treat for any party or snack for tea time. Serve them with coconut chutney.
To make batter, mix all the dry ingredients together, all-purpose flour, rice flour, salt, baking soda, and cumin seeds. Add yogurt mix it well add the water to make thick batter. Add remaining ingredients ginger, green chili, and cilantro. Set aside for about 15-20 minutes. Batter will be light and fluffy.
Heat the oil on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot bondas will not cook through and will not be crispy.
Place about 2 tablespoon of batter into the oil with your fingers. Fry bondas in small batches. Fry them until golden-brown all around. This should take about 3-4 minutes.
Mysore bond a should be crispy from outside and should be soft inside.
Notes
Serve them with coconut Chutney.You will also enjoy Rava Idli another quick South Indian dish.
Exploring the Delights of Mysore Bonda: A Flavorful South Indian Treat
Originating from the vibrant culinary landscape of South India, Mysore bonda is a delectable snack cherished for its crispy exterior and soft, fluffy interior. This beloved dish is a favorite among locals and has gained popularity worldwide for its irresistible taste and unique texture. Traditionally served as a tea-time snack or as part of a festive spread, Mysore bonda captivates food enthusiasts with its distinct flavors and comforting appeal.
Directions:
To embark on the delightful journey of preparing Mysore bonda, follow these simple steps:
Gathering Ingredients: Start by assembling the necessary ingredients. You’ll need urad dal (black gram lentils), rice flour, finely chopped green chilies, chopped cilantro (coriander leaves), ginger paste, salt, and asafoetida (hing).
Preparing Batter: Begin by soaking urad dal in water for a few hours. Once soaked, drain the water and grind the urad dal into a smooth paste using minimal water. Transfer the paste into a mixing bowl and add rice flour, chopped green chilies, cilantro, ginger paste, salt, and a pinch of asafoetida. Mix the ingredients thoroughly to form a thick batter.
Frying Bonda: Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, take small portions of the batter and gently drop them into the oil using your fingers or a spoon. Fry the bondas until they turn golden brown and crispy on the outside, ensuring they are evenly cooked.
Draining Excess Oil: Once fried to perfection, remove the bondas from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve Hot: Your crispy and fluffy Mysore bondas are now ready to be served. Enjoy them hot with coconut chutney or a tangy tomato sauce for a delightful culinary experience.
Tips:
For best results, ensure the consistency of the batter is thick enough to hold its shape when dropped into the hot oil.
Adding a pinch of baking soda to the batter can enhance the fluffiness of the bondas.
Use freshly ground urad dal for optimal taste and texture.
Variations:
Spice it up by adding grated carrots to the batter for extra flavor and crunch.
Experiment with different spices such as cumin seeds or curry leaves to customize the taste according to your preference.
For a healthier twist, try air-frying the bondas instead of deep-frying them.
Suggestions:
Serve Mysore bonda as a delightful appetizer or snack during gatherings or festive occasions.
Pair it with a piping hot cup of masala chai or filter coffee for an authentic South Indian culinary experience.
Garnish with freshly grated coconut or chopped cilantro for added visual appeal.
FAQs:
Q: Can I use store-bought rice flour instead of grinding rice at home?
A: Yes, you can use store-bought rice flour as a convenient alternative to grinding rice at home. However, freshly ground rice flour may yield better results in terms of texture and flavor.
Q: Can I make the batter in advance and fry the bondas later?
A: While it’s best to fry the bondas immediately after preparing the batter to retain their crispiness, you can refrigerate the batter for a few hours before frying. Just ensure to bring the batter to room temperature before frying.
Q: Can I freeze leftover bondas for later consumption?
A: Yes, you can freeze leftover bondas in an airtight container for up to a month. When ready to enjoy, simply reheat them in a preheated oven until heated through.
Dal Fry is a popular Indian lentil recipe. This recipe uses Toor dal, which is also known as Arhar or Toovar dal. The dal is seasoned with variety of spices and it tastes delicious. This is something you often find served at Indian restaurants and is a part of the main course as part of the servings.
1 cup tomatoes chopped I used 3 medium size tomatoes
1/2 tbspcumin seeds (jeera)
1/2tbspmustard seeds (rai)
1/8tbspasafetida (hing)
2 whole dry red chili
2 bay leaf
1 tbspgreen chili finely chopped adjust to taste
2 tbspginger finely shredded
2 tbspcilantro finely chopped (hara dhania)
1/2tbspred pepper adjust to taste
1/2tbspsalt
1tbspsugar
1/2tbspmango powder (amchoor)
1/4 tbspgaram masala
Instructions
Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
Put dal with 2-1/2 cups water into a pressure cooker and add salt, turmeric, Cook on medium high heat.
When the pressure cooker starts to steam, turn the heat down to medium and cook for five minutes.
Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be consistency of thick soup.
Seasoning
Heat the ghee in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, ghee is ready. Add cumin seeds, and mustard seeds, asafetida, whole red chili. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.
Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.
Add cilantro, mango powder, and garam masala cook for about one minute.
Pour the seasoning over dal mix it well and cook for another minute.
Dal fry is ready, serve this as a main dish with Indian flat bread or I prefer with plain rice.
How to make Dal Tadka Punjabi Style: A Flavorful Punjabi Delight
Dal Tadka, also known as Dal Fry or Tadka Dal, is a gluten free north indian dish known for its rich flavors and aromatic tempering. This dal tadka recipe offers a tantalizing blend of lentils cooked to perfection and tempered with aromatic spices, making it a favorite comfort food across the country. Whether served with rice or roti, dal tadka never fails to satisfy the taste buds with its hearty and wholesome goodness.
Step 1: Cooking the Lentils
To begin, thoroughly wash and rinse the lentils of your choice, such as toor dal (split pigeon peas) or masoor dal (red lentils). In a pressure cooker or large pot, add the washed lentils along with water, turmeric powder, and salt. Cook the lentils until they are soft and mushy, ensuring they are well-cooked to achieve the desired creamy consistency for the dal.
Step 2: Preparing the Tadka
While the lentils are cooking, prepare the tadka (tempering) for the dal. In a separate pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, and dried red chilies to the hot ghee, allowing them to sizzle and release their aromatic flavors.
Step 3: Adding Aromatics and Spices
Add minced ginger and green chilies to the pan, stirring to combine with the tadka. Next, add ground spices such as cumin powder, coriander powder, and red chili powder, stirring well to toast the spices and enhance their flavors. Adjust the amount of spices according to your taste preferences, keeping in mind the desired level of heat and spice.
Step 4: Combining Lentils and Tadka
Once the lentils are cooked and the tadka is prepared, carefully pour the tadka over the cooked lentils, ensuring it covers the surface evenly. Stir the dal tadka gently to combine the lentils with the aromatic tadka, allowing the flavors to meld together. Let the dal tadka simmer for a few minutes to allow the flavors to infuse, adjusting the consistency with additional water if needed.
Step 5: Garnishing and Serving
Before serving, garnish the dal tadka with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a spoonful of lemon juice over the dal tadka to add a tangy kick to the dish. Serve the dal tadka hot with steamed rice, roti, or naan bread for a satisfying and wholesome meal.
Tips for Perfect Dal Tadka
Lentil Consistency: Ensure that the lentils are cooked until soft and mushy for the perfect creamy texture of the dal tadka.
Tempering Technique: Take care not to burn the spices while tempering. The tadka should be aromatic and flavorful without any burnt taste.
Adjusting Spice Level: Customize the spice level of the dal tadka according to your taste preferences by adjusting the amount of green chilies and red chili powder used in the tadka.
Variations of Dal Tadka
Restaurant-Style Dal Tadka: Recreate the flavors of your favorite restaurant-style dal tadka by adding a touch of cream or butter to the dish for extra richness.
Healthy Dal Tadka: For a healthier version of dal tadka, use minimal oil or ghee for tempering and add a variety of vegetables such as spinach, tomatoes, or carrots to the lentils for added nutrition.
Protein-Packed Dal Tadka: Boost the protein content of the dal tadka by adding cooked chickpeas or kidney beans along with the lentils for an extra protein boost.
Benefits of Dal Tadka
Rich in Protein: Lentils are a excellent source of plant-based protein, essential for muscle repair and growth.
High in Fiber: Dal tadka is rich in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.
Nutrient-Dense: Packed with essential vitamins and minerals, dal tadka provides a nourishing and balanced meal option for vegetarians and non-vegetarians alike.
Frequently Asked Questions (FAQs)
Can I use different types of lentils for dal tadka?
Yes, you can use a variety of lentils such as moong dal, masoor dal, or chana dal to make dal tadka according to your preference.
Can I make dal tadka ahead of time?
Yes, dal tadka tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.
Is dal tadka gluten-free?
Yes, dal tadka is inherently gluten-free as it contains no wheat or gluten-containing ingredients.
Pizza – who can name someone that does not enjoy pizza? Now has become a universal snack loved by all! There are so many variations of pizza. There are a number of recipes for pizza dough, sauce, and toppings. I like to make all my pizzas from scratch. There's nothing better than biting into that first slice of fresh, hot, homemade pizza. Its a great appetizer to be tried by all.
1cupsliced bell pepper in small pieces capsicum, Shimla mirch
1cupsliced mushrooms
Instructions
Dough
Add the yeast to lukewarm water and set it aside for about 5 minutes, mix it well making sure yeast has dissolved.
Combine flour, sugar, salt and oil and mix. I am using food processor with dough blade to make dough. Note: for pizza dough should be knead well, you can use standing mixer with a dough attachment, or make the dough by hand.
Add yeast water run the food processor for 4-5 minutes, stopping every minute for few seconds. Make sure dough is very soft but not sticky if needed add more water or if it is too sticky add little more flour. When dough is ready add 1 tablespoon of oil and run the food processor for about half a minute more.
Take out the dough over floured surface and knead the dough until smooth and elastic will take about 3-4 minutes.
Grease large bowl with oil, and oil the dough all around lightly, cover the bowl. Set aside the dough in a warm area, for about two hours, dough should be double in size.
Knead the dough again over lightly floured surface and divide the dough into 2 equal parts. And let them rest for 3-4 minutes, before rolling.
Making Sauce
Add oil into a pan over medium high heat. Add Italian herbs, black pepper, and chili flakes stir for few seconds add tomatoes, salt and sugar. Cook until tomatoes have become mushy and most of the water from tomatoes has evaporated. Mix the corn starch with 2 tablespoons of water and add to the tomatoes. Reduce the heat to low stir the sauce for few minutes until sauce becomes the consistency of soft batter. If tomatoes are too sour use little more sugar. Set aside.
Preparing the Pizza
Preheat the oven at 425 degree F (225 Celsius). Grease the pizza pan, I am using 14 inch pan.
Lightly flour roll into a 13 inch circle. Transferred to greased 12-in. pizza pan; build up edges slightly. Lightly greased the rolled dough, this helps making the pizza crisp.
Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to within one inch of edges. Spread your toppings bell pepper, mushrooms, sprinkle the cheese.
Bake for 15 to 18 minutes depend on the oven, until the golden brown. Slice and serve.
Notes
NotesWhen you make pizza and crust comes out soggy every time, did not cook well and you don’t know what you are doing wrong! For that bake the pizza before adding any topping or sauce at 375° for about 10 minutes or until lightly browned. Spread sauce and topping bake again for about 10 minutes or until pizza is done.Also check the recipe for pasta Butternut squash Pasta, Creamy Spinach Pasta, stove top pizza
Keyword Home Made Sauce, Kid Friendly, Vegetable Pizza
Kurkuri Bhindi is a delicious twist to Masala Bhindi. Kurkuri means crispy and Bhindi means okra. This spicy, crispy okra is simply delicious. The okra is marinated in spices, coated with flour, and then deep fried for a satisfying crunch. Kurkuri bhindi especially goes well with Moong Dal Soup and Rice. Kurkuri bhindi can also be served as a snack, or appetizer.
2 tbspbesan (gram flour) available in Indian grocery stores
1 tbsprice flour
Oil to fry
Instructions
Wash and pat dry the okra, cut off the tops and bottom of the okra. Cut the okras vertically into thin slices.
Lightly massage the okra with fingers, doing this some of the seeds will come out of the okras remove the seeds; it is not necessary to remove all the seeds.
Sprinkle all the spice salt, cumin seeds, coriander powder, chili flakes, mango powder, and turmeric over okra and mix it well. Okras should be well coated with spices. Let it sit for about 10 minutes. Okras will become moist because of the salt.
Sprinkle besan, and rice flour over bhinidies, mix slowly and keep mixing by lightly rubbing them until okras are coated well.
Heat the oil in frying pan moderately over medium high heat. Fry the okras in batches without over crowding. Fry them till they are golden brown this should take about seven minutes. Take the okra out and place them on paper towels to absorb the excess oil.
Kurkuri bhindi, crispy okra is ready to be served.
When you mention about Rajasthani food dal bati has to be on the top of the list, otherwise it is incomplete. Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread rolls and the combination is known as dal bati. Traditionally bati is cooked over charcoal, but oven also works great.My daughter in law is from Jaipur, Rajasthan; I can entice her any time just mentioning dal bati and gatte ki kadhi. First time I had dal bati in Jaipur, Apno Gaon a restaurant with village setting that was a memorable experience. They served dal bati with buttermilk known as chaach. I suggest having this for leisurely lunch/dinner.
Combine all dals, wash changing water few times. In a pressure cooker add dal with 4 cups of water, salt, turmeric, coriander powder, and ginger, cook on medium high.
After pressure cooker start steaming lower the heat to medium and cook for about eight minutes. Turn off the heat; wait until all the steam has escaped before opening the cooker.
Dal should be soft and mushy, consistency of the pourable batter, if needed add hot water. The consistency of the dal will thicken over time.
Add garam masala and amchoor, mix it well.
Heat ghee in a small saucepan for seasoning; after ghee is moderately hot add cumin seeds as they crack add asafetida, red chilies and red chili powder. Stir for a few seconds. To prevent the spices from burning, you may add 1 teaspoon of water. Pour spiced Chaunk over dhal. Mix it well and let it simmer for two to three minutes.
Dal is ready.
For the Bati
Preheat the oven to 350 degree F.
In a mixing bowl mix all the dry ingredients together, flour, sooji, salt and baking soda. Add the ghee and mix with fingers, add the milk as need to make firm dough, knead the dough well. Set aside for about 10 minutes.
Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball and will have cracks all over; this will help them to cook all the way through. Arrange the batis over cookie sheet about one inch apart and place the pan on middle oven rack and bake at 350 degree F in a preheated oven for 25 minutes. Turn them over and bake for another 30 minutes until batis are golden brown all around.
Break one bati from one side to make sure they have cooked through.
Notes
How to Serve
Break the bati into two pieces and pour about one teaspoon of hot melted ghee over and serve with bowl of hot dal.
If you have baked the batties earlier heat the batties in oven for about 10 minutes.
How to make Dal Bati: A Flavorful Rajasthani Specialty
Dal Bati is a quintessential Rajasthani dish that consists of two main components: dal (lentils) and bati (baked wheat flour balls). This dal bati recipe is a beloved vegan culinary delight in Rajasthan, known for its hearty flavors and wholesome ingredients. Served with a side of churma (sweetened crushed wheat) or form of bread, dal bati is a complete meal that offers a perfect balance of savory and sweet flavors, making it a favorite among food enthusiasts.
To prepare the dal, begin by combining all the lentils and thoroughly washing them, changing the water a few times to remove any impurities. Once cleaned, transfer the lentils to a pressure cooker and add four cups of water along with salt, turmeric, coriander powder, and ginger. Place the pressure cooker on medium-high heat and allow it to come to pressure. Once pressurized, reduce the heat to medium and let the dal cook for approximately eight minutes.
After cooking, turn off the heat and allow the pressure to release naturally before opening the cooker. The dal should have a soft and mushy consistency, resembling pourable batter. If needed, adjust the consistency by adding hot water, keeping in mind that the dal will thicken over time. Once cooked, stir in the garam masala and amchoor to enhance the flavors.
For the seasoning, heat ghee in a small saucepan until moderately hot. Add cumin seeds and let them crackle, then add asafetida, red chilies, and red chili powder. Stir the spices for a few seconds, being careful not to burn them. If necessary, add a teaspoon of water to prevent burning. Once the spices are fragrant and well combined, pour the seasoned ghee over the dal mixture.
Stir well to incorporate the flavors and allow the dal to simmer for two to three minutes, allowing the spices to infuse into the dish. Moving on to the preparation of the bati, preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, combine all the dry ingredients including flour, sooji (semolina), salt, and baking soda. Add ghee to the dry ingredients and mix thoroughly with fingers until the mixture resembles coarse crumbs. Gradually add milk as needed to form a firm dough, and knead the dough well to ensure even distribution of ingredients. Let the dough rest for about 10 minutes to allow the gluten to relax.
Divide the dough into eight equal portions and shape each portion into rough balls. The dough balls may have cracks, which is normal and aids in even cooking. Arrange the batis on a cookie sheet, leaving about an inch of space between each one, and place the sheet on the middle rack of the preheated oven. Bake the batis for 25 minutes, then turn them over and bake for an additional 30 minutes or until they are golden brown all around. To ensure they are cooked through, break one bati open from the side.
To serve, break the bati into two pieces and drizzle about a teaspoon of hot melted ghee over each piece. Serve the batis alongside a bowl of hot dal for a comforting and flavorful meal. If the batis were baked earlier and have cooled, reheat them in the oven for about 10 minutes before serving to ensure they are warm and crisp.
Tips for Perfect Dal Bati
Consistency of Bati Dough: Ensure that the bati dough is firm and smooth, as it will help in shaping the batis and prevent them from crumbling during baking.
Baking Temperature and Time: Bake the batis at a moderate temperature until they are golden brown and crispy on the outside, ensuring they are evenly cooked throughout.
Tempering Technique for Dal: Take care while tempering the dal to ensure the spices are well-infused and aromatic, enhancing the flavor of the dish.
Variations of Dal Bati
Stuffed Batis: Add a flavorful stuffing of spiced mashed potatoes or paneer (Indian cottage cheese) inside the batis for an extra burst of flavor and texture.
Sweet Churma: Customize the churma by adding jaggery or gur instead of powdered sugar for a richer and more traditional sweetness.
Benefits of Dal Bati
High in Protein and Fiber: Dal bati is a nutritious meal that provides a good amount of protein and fiber from the lentils and whole wheat flour, promoting satiety and aiding in digestion.
Rich in Essential Nutrients: Packed with essential vitamins, minerals, and antioxidants, dal bati offers a nourishing and wholesome meal option for individuals of all ages.
Frequently Asked Questions (FAQs)
Can I make dal bati without an oven?
Yes, you can cook the batis on a stovetop over an open flame or in a traditional tandoor for authentic flavor and texture.
Can I use different types of lentils for the dal?
Yes, you can use a variety of lentils such as masoor dal, moong dal, or chana dal to prepare the dal according to your preference.
Is Dal Baati a vegetarian dish?
Yes, Dal Baati is a vegetarian dish that’s popular among vegetarians and non-vegetarians alike for its rich flavors and wholesome ingredients.
Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.
Mango panna cotta is a delicious, easy, light and refreshing dessert. Mango and coconut milk together makes it a layered, tempting vegan delight that is hard to resist.
1-1/2 cup mango puree, (I used 1-1/2 mango, mango should not be over ripe)
2tbsplemon juice
1/4 cup sugar use as needed depend on sweetness of mango
1-1/2tbsp agar-agar
Also need a setting/serving dish
I am using 5-1/2” x 7-1/2” pyrex/glass rectangle dish. You can also make them in individual serving bowls or glasses.
Instructions
For Cream Layer
In a sauce pan add the coconut milk and sugar, bring it to boil over medium heat. Boil for 3-4 minutes.
Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar and vanilla to coconut milk, boil for about 2 minutes, mixing continuously making sure there are no lumps. Turn off the heat.
Whisk the milk for a few minutes and pour into the dish. Let this sit for about 25 minutes before adding the mango layer. Note: as coconut will cool it will be getting firm like jello, before adding the mango layer coconut layer should be firm but not settled all the way completely.
For Mango Layer
In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for 2-3 minutes.
Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar to the mango pulp, boil for about 2 minutes mixing continuously, making sure there are no lumps.
Turn off the heat, whisk for few minutes.
Pour the mango puree over coconut, coconut milk should be little firm.
Refrigerate for about three hours before serving. Slice the panna cotta in individual serving pieces. White and yellow makes this look beautiful.
Mango panna cotta can be refrigerated for 5-6 days. Enjoy!
Cauliflower in spiced yogurtgravy makes a very flavorful side dish. This dish is simply delicious and worth trying. You can serve this with any bread or rice.
3 cupcauliflower cut into small florets (phool gobi)
3 tbspoil
1/2tbspcumin seeds (jeera)
1/4tbspfenugreek seeds (methi dana)
1/4tbspmustard seeds (rai)
1/8tbsp asafetida (hing)
2tbspbesan, available in Indian grocery stores
1/4tbspturmeric (haldi)
1/4tbspred chili powder
1 tbspginger thinly sliced (adrak)
1 green chili finely chopped
1/2cup yogurt (curd, dahi)
1tbsp salt
1/2tbsp sugar
Approx. 1cup water
2tbspcilantro chopped (hara dhania)
1/4tbspgaram masala, available in Indian grocery stores
Instructions
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, fenugreek, mustard seeds, and asafetida. When the seeds crack, lower the heat to low.
Add the besan, stir fry for about one minute until besan becomes light golden brown and becomes lightly aromatic.
Add ginger, green chili, turmeric, red chili powder, stir fry for about one minute and add yogurt mix it well and cook for two minutes stirring continuously.
Add water and salt bring it to boil, add cauliflower cook 15-18 minutes, stirring occasionally. Cauliflower should be tender and the gravy should be thick. Adjust the thickness of the gravy to taste.
Turn off the heat, add cilantro and garam masala and cover the pan for a minute.
Cauliflower with yogurt gravy is ready. Serve with any bread or plain rice.
Spinach Potato Pakoras are great as an appetizer, a tasty compliment for your afternoon tea and a spicy delicious snack anytime. They are made with spinach, potatoes, besan and spices and then fried till crispy golden.
2 large potatoes peeled and cubed in small pieces, (will make 2 cups of cubed potatoes)
2 cuppacked spinach roughly chopped
2 green chilies finely chopped, adjust to taste
1cup besan (gram flour, available in Indian grocery stores)
2tbsprice flour
1/2tbspred pepper, adjust to taste
2tbspcoriander crushed (dhania)
1 tbspmango powder (amchoor, available in Indian grocery stores)
1tbsp cumin seeds (jeera)
2tbspsalt
¼tbspasafetida (hing)
Approx. 2tbspof water adjust as needed
Also need oil to fry
Instructions
Combine all the dry ingredients, besan, rice flour, coriander, cumin seeds, red pepper, salt, mango powder, and asafetida in a bowl. Mix it well.
Add potatoes, spinach, and green chilies into dry mix, mix it well and add water as needed to make soft and sticky dough. When you are ready to fry pakoras mix the veggies with dry ingredients, otherwise spinach and potatoes will leave the water because of salt.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up and not change color instantly.
Place about one tablespoon of mix holding with your fingers into the oil. Do not over lap the pakoras.
Fry the pakoras in small batches; this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
Repeat this process for the remaining batches.
The crispy, delicious pakoras are now ready to serve.
Notes
TipsIf the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.
How to Make Aloo Palak Pakora: A Step-by-Step Guide
Aloo Palak Pakora is a delightful gluten freevegansnack that combines the goodness of spinach (palak) with the earthy flavor of potatoes (aloo), all encased in a crispy, golden-brown batter. This popular appetizer is perfect for rainy days or as a tea-time snack. In this comprehensive guide, we will walk you through the process of making delicious Aloo Palak Pakoras step-by-step.
Preparation and Ingredients for Aloo Palak Pakora
Before diving into the cooking process, it’s essential to gather all the necessary ingredients. For this recipe, you will need fresh spinach leaves, potatoes, chickpea flour (besan), rice flour, cornstarch, green chilies, ginger, cumin seeds, carom seeds (ajwain), salt, and oil for frying. Ensure that the spinach leaves and potatoes are thoroughly washed and dried before use.
Tips for Perfect Aloo Palak Pakoras
To achieve the ideal texture and flavor for your Aloo Palak Pakoras, here are some useful tips:
Use Fresh Ingredients: Fresh spinach and potatoes are key to a vibrant and flavorful dish.
Maintain the Oil Temperature: Keep the oil at a consistent temperature while frying to ensure even cooking and crispy pakoras.
Adjust Spice Levels: Customize the spiciness of the pakoras according to your preference by adding or reducing the amount of green chilies.
Experiment with Seasonings: Feel free to add your favorite spices or herbs to the batter for extra flavor.
Serve Immediately: Aloo Palak Pakoras are best enjoyed hot and crispy, so serve them immediately after frying for the ultimate taste experience.
Variations of Aloo Palak Pakoras
While the classic Aloo Palak Pakora recipe is delicious on its own, you can also experiment with various ingredients and flavors to create unique variations:
Cheese-Stuffed Pakoras: Add a savory twist to your pakoras by stuffing them with cheese before frying.
Paneer Palak Pakoras: Replace potatoes with paneer (Indian cottage cheese) for a rich and creamy texture.
Spicy Mint Chutney: Serve your Aloo Palak Pakoras with a zesty mint chutney for an extra kick of flavor.
Mixed Vegetable Pakoras: Incorporate a variety of vegetables like cauliflower, and bell peppers for a colorful assortment of pakoras.
Gluten-Free Option: Substitute chickpea flour with gluten-free flour for a gluten-free version of this recipe.
Benefits of Aloo Palak Pakoras
Aloo Palak Pakoras not only satisfy your taste buds but also offer several health benefits: (H2)
Rich in Nutrients: Spinach is packed with vitamins, minerals, and antioxidants, while potatoes provide a good source of carbohydrates and potassium.
Boosts Immunity: The combination of spinach and potatoes helps strengthen the immune system and protect against infections.
Digestive Aid: The spices used in the pakora batter, such as cumin and ginger, aid digestion and promote gut health.
Energy Boost: Aloo Palak Pakoras are a satisfying and energizing snack, making them perfect for a quick bite or appetizer.
Easy to Make: With simple ingredients and easy preparation steps, Aloo Palak Pakoras are a convenient snack option for any occasion.
FAQs about Aloo Palak Pakoras
Q: Can I make Aloo Palak Pakoras ahead of time?
A: While Aloo Palak Pakoras are best enjoyed fresh, you can prepare the batter in advance and fry them just before serving to maintain their crispiness.
Q: Can I bake Aloo Palak Pakoras instead of frying them?
A: While frying yields the crispiest results, you can try baking the pakoras in a preheated oven at 400°F (200°C) for approximately 20-25 minutes or until golden brown.
Q: Can I freeze leftover Aloo Palak Pakoras?
A: Yes, you can freeze the leftover pakoras in an airtight container for up to one month. Reheat them in the oven or air fryer until heated through before serving.
Q: Can I use frozen spinach for this recipe?
A: While fresh spinach is preferred for its vibrant flavor and texture, you can use thawed frozen spinach as a substitute if fresh spinach is not available.
Q: What can I serve with Aloo Palak Pakoras?
A: Aloo Palak Pakoras pair well with mint chutney, tamarind chutney, or ketchup. They also make a delicious accompaniment to hot chai or masala tea.
Aloo Palak Pakoras are a delightful and versatile snack that can be enjoyed on any occasion. Whether you’re hosting a party or simply craving a savory treat, these crispy pakoras are sure to impress. With the guidance provided in this step-by-step recipe, you can easily recreate the authentic flavors of Aloo Palak Pakoras in your own kitchen. So gather your ingredients, heat up the oil, and get ready to indulge in the irresistible crunchiness of these delectable snacks. Explore more recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
Malpuas are Indian version of pancake topped with reduced flavored milk known as rabdi… This is a mouth watering classic Indian dessert made for festive occasions.
Boil milk in heavy bottom pan over medium high heat till it reduces to about 1 cup, stir the milk occasionally and keep scrapping the sides. Add the cardamom and mix. This should take about 15 minutes after milk comes to boil. This is known as rabdi.
In a bowl mix flour, 4 tablespoons of sugar, 1/3 cup of milk (rabdi), and about 1/3 cup or as needed water to make a smooth batter of pouring consistency. Keep the batter for about four to five hours before making the malpua.
Add the remaining sugar to remaining milk (rabdi) and mix, set aside. This will be used for garnishing.
Heat the non stick skillet over medium heat and grease it generously. Let the skillet get moderately hot.
Pour approx. 1-1/4 tablespoons batter to the skillet and gently spread to 2-1/2 inch circle, to form a pancake. After top of the batter start drying spread about ½ teaspoon of clarified butter. Wait another minute and flip the malpua.
Malpua should be golden brown on both sides.
Set the malpuas in serving plate and pour about 1 teaspoon of reduced milk over and garnish with pistachios.
Gobi or cauliflower Manchurian is a popular Indo Chinese dish. This is a super delicious appetizer or main dish. Gobi manchurian satisfies both your savory and spicy cravings! It consists of fried gobi (cauliflower) simmered in a flavorful gravy made with soy sauce and red chili sauce.
20 cauliflower pieces cut into medium size florets
For Sauce
2 tbspoil
1tbspginger paste or finely shredded ginger (adrak)
1 green chili chopped
1/4cup celery finely chopped
2 tbspred chili sauce
2tbspsoy sauce
1tbspvinegar
2tbsptomato paste
1/2tbspsugar
2 tbspcorn starch or arrow root powder
Approx. ½ cup water
For Batter
1/3cup all purpose flour (plain flour, maida)
3tbspcorn starch or arrow root powder
1/2tbspsalt
1/8tbspblack pepper
Approx. ½ cup water
Instructions
Mix the corn starch with water and set aside.
Heat the oil in sauce pan over medium high heat; add ginger, celery and green chili stir for about two minute. Add all the ingredients for sauce except corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar).
Stir for 2 minutes add corn starch and cook for another two minutes, sauce should be thick, consistency of a dosa or pancake batter. If needed add more water, sauce gets thicker as it sits.
Sauce is ready, set aside.
To make batter mix flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
Heat at least one inch of oil in a frying pan over medium high heat. Oil should be moderately hot. (If oil is not hot cauliflower will be greasy).
Dip the cauliflower into the batter one at a time, making sure it is completely covered by the batter. Then drop the cauliflowers slowly into oil in the frying pan. (do not overlap them)
Fry the cauliflowers in small batches, four to five minutes per batch. Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel.
Repeat this process for the remaining cauliflowers.
Fold fried cauliflower/ gobies into gravy and serve hot.
Notes
NotesManchurian tastes best when cauliflower has some crunch. If you have fried them earlier, refry them before dipping in the sauce as fried cauliflower becomes soft as they cool off.
Gobi Manchurian Recipe: A Delicious Indo-Chinese Delight
Gobi Manchurian is a beloved Indo-Chinese dish that combines the crispiness of cauliflower with a tangy, spicy sauce. It is a delectable fusionappetizer featuring crispy cauliflower florets coated in a savory vegancurry/gravy infused with aromatic vegetables.If you’re craving this flavorful dish and want to recreate it at home, look no further than this gobi manchurian recipe. With simple ingredients and easy-to-follow steps, you’ll be able to whip up a batch of delicious cauliflower manchurian in no time.
Preparation:
Begin by preparing the cauliflower florets. Make sure they are clean and dry before proceeding with the recipe. You can blanch the florets in hot water for a few minutes to soften them slightly, or you can proceed with frying them directly for a crispier texture.
Frying the Cauliflower (cauliflower manchurian recipe):
In a bowl, prepare a batter using all-purpose flour, cornflour, salt, pepper, ginger, and water. Coat each cauliflower floret in the batter, ensuring they are evenly coated.
Heat oil in a deep pan or wok over medium heat. Once the oil is hot, carefully add the battered cauliflower florets in batches. Fry them until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Making the Manchurian Sauce (recipe for manchurian cauliflower):
In another pan, heat oil over medium heat. Add finely chopped ginger, and green chilies. Sauté them until fragrant.
Next, add bell peppers. Cook until they turn soft and translucent.
Now, it’s time to add the sauces. Pour in soy sauce, chili sauce, ketchup, vinegar, and a pinch of sugar. Stir well to combine all the ingredients.
In a small bowl, prepare a slurry using cornflour and water. Add this slurry to the pan to thicken the sauce. Stir continuously to avoid lumps.
Once the sauce reaches your desired consistency, add the fried cauliflower florets to the pan. Toss them gently in the sauce until they are well coated.
Tips for Perfect Gobi Manchurian:
Make sure the cauliflower florets are dry before coating them in the batter to prevent the batter from becoming soggy.
Adjust the amount of chili sauce and green chilies according to your spice preference.
For a healthier version, you can bake the cauliflower florets instead of frying them. Simply coat them in the batter and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until crispy.
Variations to Try:
Add diced carrots, cabbage, or other vegetables of your choice to make the dish more colorful and nutritious.
For a vegan version, use tamari instead of soy sauce and skip the vinegar or use apple cider vinegar.
Garnish the gobi manchurian or cilantro for an extra burst of flavor and freshness.
Benefits of Gobi Manchurian
Gobi Manchurian is not only delicious but also packed with nutrients. Cauliflower is a rich source of vitamins, minerals, and antioxidants, making it beneficial for overall health. Additionally, by controlling the ingredients used in the recipe, you can make it healthier compared to the restaurant version.
FAQs (cauliflower manchurian):
Q: Can I use frozen cauliflower for this recipe?
A: While fresh cauliflower is preferred for its crisp texture, you can use frozen cauliflower if that’s what you have on hand. Make sure to thaw and pat dry the cauliflower before using it in the recipe.
Q: How can I make the sauce less spicy?
A: To reduce the spice level of the sauce, you can decrease the amount of chili sauce and green chilies used in the recipe. You can also omit the green chilies altogether for a milder flavor.
With this comprehensive gobi manchurian recipe, you’ll be able to recreate the flavors of your favorite Indo-Chinese dish right in your own kitchen. Whether you’re cooking for a special occasion or simply craving a tasty snack, this dish is sure to satisfy your cravings. Enjoy the crispy texture of the cauliflower combined with the savory and tangy flavors of the Manchurian sauce—it’s a winning combination that’s sure to become a favorite in your household.
Other Recipes If you enjoyed this banana rice recipe, you might also like to try these other recipes from Manjula’s Kitchen:
This is healthy and delicious sandwich. A flavorful patty made with a tasty combination of chickpeas, potatoes, and spices. Placed over Kaiser roll and paired with tangy yogurt spread.
1 15 oz can of chickpeas or 1-1/2 cup boiled chickpeas, chola, kabulichana, garbanzo beans
1/2 cup potatoes boiled and mashed
1/4cup plain bread crumbs
1tbsp salt
1/2tbspcumin seeds, jeera
1/4tbspblack pepper
2tbspchopped cilantro, hara dhania
1 green finely chopped, adjust to taste
1tbspfinely shredded ginger
4 tbspof oil
Yogurt Spread
1/2cup Greek yogurt
1/2cup spinach finely chopped
1tbspginger finely shredded
1/8tbspblack pepper
1 green chili finely chopped, adjust to taste
1/4tbspsalt
Also need
Some lettuce leaf of your choice
8-10 thinly sliced tomatoes
Instructions
For the spread mix all the ingredients together yogurt, spinach, ginger, black pepper, green chili and salt. Set aside.
Drain and wash the canned chickpeas, drain all the water out, in a large bowl mash the chickpeas until almost smooth. Except the oil, add all the patty ingredients to the chickpeas ( mashed potatoes, bread crumb, salt, cumin seeds, black pepper, cilantro green chili, ginger and salt).
Mix it well and bring it together, like dough, divide the mix into 4 equal parts making them into about 1/2 inch thick patties. Patty size should be about the size of the sandwich rolls.
Grease the flat frying pan generously, and heat the pan on medium high heat. After the pan is moderately hot, place the patty in the pan and oil the top of the patties generously.
Shallow fry the patties from both sides until golden brown, this should take about 4-5 minutes.
Slice the rolls through the center and lightly oil them on both sides. Toast the buns from both sides over the skillet on medium high heat.
Spread yogurt mix on both sides of the bun, top it with chickpea Pattie, tomato slices and lettuce. Cover with the top bun.
Corn and mushroom in tomato and spicy cashew gravy makes a delicious main dish. Cashews add a creamy and rich texture to the dish. This is a quick and easy recipe. This goes well with any Indian flat bread or plain rice.
1cup corn kernel/ bhuta ka dana (I am using frozen corn kernels)
1/4 cup cashews (kaju)
2 cup tomato chopped
1tbsp ginger chopped
1tbsp green chili chopped
2 tbspoil
1/2tbsp cumin seed (jeera)
1/8tbsp asafetida (hing)
1/4tbspturmeric (haldi)
1/4 tbspred chili powder (lal mirch)
2 tbspcoriander powder (dhania)
1 tbspsalt
2tbspcilantro chopped (hara dhania)
Approx. 1-1/2cup water
Instructions
Blend the tomatoes, cashews, ginger and green chili to make creamy paste. Set aside.
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.
Next add coriander; red chili powder, turmeric and salt. Lower the heat to medium and cook the spice mix for about 4-5 minutes until mix start leaving the side of the pan.
Add corn and mushrooms, mix it well and add about 1-1/2 cups of water. Cook for about 10-12 minutes, stirring occasionally. Corn and mushrooms should be tender and gravy should be thick in consistency.
Mushroom Corn Curry is ready serve hot with Roti or plain rice.
