Manjula's Kitchen

Category: North Indian Recipes

North Indian Recipes: A Journey Through Flavors

There’s something irresistibly comforting about North Indian cuisine. It’s not just the rich, aromatic spices that tantalize your senses, but the sheer warmth and heartiness of the dishes that make you feel at home, no matter where you are. Today, let’s explore some North Indian recipes, perfect for any occasion, and delightfully vegetarian to boot.

Rajma Galouti Kebabs

Imagine biting into Rajma Galouti Kebabs, where the robust flavor of kidney beans meets a medley of aromatic spices. These kebabs, a wonderful example of North Indian vegetarian recipes, are perfect for starting your meal. They pair beautifully with a refreshing sip from one of the many delightful Indian beverages, perhaps a tangy aam panna or a cooling lassi.

Methi Malai Matar

The gentle bitterness of fresh fenugreek leaves mingles with the sweet pop of peas in Methi Malai Matar. This dish, creamy and subtly spiced, epitomizes the charm of North Indian food recipes. It sits wonderfully alongside a bowl of fragrant rice or warm naan, complemented by a light, crisp salad from the array of soups and salads recipes available.

Pindi Chana

For those who crave a hearty, robust dish, Pindi Chana offers chickpeas enveloped in a symphony of spices, each bite bursting with flavor. This traditional gem from North Indian recipes is best enjoyed with fluffy bhature or poori. Add a tangy, spicy pickle from the pickle chutney selection to elevate the experience.

Enhancing Your North Indian Menu

To elevate your North Indian feast, consider adding delightful Indian snacks like dhokla or kachori. These snacks bring a playful variety of textures and flavors that dance on your palate.

To end on a sweet note, indulge in Indian desserts recipes such as the delicate, syrup-soaked rasmalai or the creamy, comforting shrikhand.

For healthier options, dishes like dal makhani and bhindi masala offer deliciously light choices, perfect for those mindful of their diet.

For your next gathering, explore the wealth of recipes in the popular party recipe collection to ensure your menu impresses every guest.

More North Indian Vegetarian Recipes

Dum Aloo

Imagine baby potatoes, cooked gently until tender, then enveloped in a rich, spiced gravy that epitomizes comfort food. This is Dum Aloo, a beloved staple in North Indian vegetarian recipes. It’s a dish that not only satisfies but also invites you to savor each mouthful. Pair it with a vibrant side from the vegetables sautéed / dry recipes, like a simple yet flavorful stir-fry.

Sweet Endings: Gulab Jamun and Kheer

No meal is complete without a sweet indulgence. Gulab Jamun, those soft, syrup-drenched delights, and Kheer, a creamy rice pudding adorned with cardamom and nuts, are perfect for rounding off your feast. These desserts, highlighted in the Indian desserts recipe category, add a touch of sweetness to your culinary journey.

Frequently Asked Questions (FAQs)

Q: What are some popular North Indian recipes? 

A: Some popular North Indian recipes include Rajma Galouti Kebabs, Methi Malai Matar, Pindi Chana, Dum Aloo, Gulab Jamun, and Kheer. These dishes are flavorful, nutritious, and perfect for any occasion.

Q: How can I make traditional North Indian food suitable for a vegetarian diet? 

A: To make traditional North Indian food suitable for a vegetarian diet, try recipes like Rajma Galouti Kebabs, Methi Malai Matar, and Dum Aloo. These recipes are hearty, flavorful, and perfect for vegetarians.

Q: What are some easy North Indian vegetarian recipes? 

A: Some easy healthy vegetarian recipes include Rajma Galouti Kebabs, Methi Malai Matar, and Pindi Chana. These dishes are quick to prepare and provide the necessary nutrients for a healthy diet.

Q: Can I prepare North Indian food recipes in advance? 

A: Yes, many North Indian food recipes can be prepared in advance and stored. Dishes like Rajma Galouti Kebabs and Pindi Chana can be made ahead of time and refrigerated, while snacks like dhokla and kachori can be prepped and frozen.

Q: What are some sweet North Indian food recipes for special occasions? 

A: Some sweet North Indian food recipes for special occasions include Gulab Jamun and Kheer. These desserts are classic, easy to prepare, and perfect for celebrations.

Conclusion

North Indian recipes are a celebration of diverse flavors and rich cultural heritage. Whether you’re looking for North Indian vegetarian recipes, specific North Indian food recipes, or comprehensive vegetarian Indian recipes, these dishes will bring variety and flavor to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of North 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 snacks, main courses, or desserts, there’s a North 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!

  • Broccoli Pakora

    Broccoli Pakora

    Recipe submitted by Anandhi Ram

    Broccoli Pakora

    Broccoli Pakora

    Broccoli Pakora is a delicious Indian snack. It is a spicy, crispy snack that serves as a great appetizer for any occasion. It can be served with chutney or tomato sauce or any other hot sauce.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 8-10 Broccoli Florets
    • 1 cup Besan/gram Flour
    • 1/4 Cup Rice Flour
    • 1 Tbsp All Purpose Flour/maida
    • 1 Tsp Red Chilli Powder
    • 1/4 Tsp Turmeric Powder
    • 1/4 Tsp Hing/asafoetida
    • 1 Pinch Baking Soda
    • 1 1/2 Tsp Salt – (adjust To Taste)
    • 3/4 Cup Water – (adjust As Needed)
    • 1 Cup Oil For Frying –

    Instructions
     

    • In a wide bowl combine all the dry ingredients(Besan, Rice Flour, All purpose flour, Red chilli powder, Turmeric powder, Asafoetida, Baking soda and Salt)
    • Add water to this slowly to make a smooth batter. The batter should not be too thin or thick. Consistency should be like Idli/Dosa/Pancake batter.
    • Heat oil in Kadai in a medium high flame.
    • Dip the Broccoli Florets into the batter to make sure its evenly coated with the batter.
    • When oil is hot enough,(you can test this by adding a drop of batter into oil. It should come up nicely without getting getting dark/burnt immediately) add the battered Broccoli into the oil one by one slowly. Reduce the flame to medium.
    • Deep fry the Pakoras until crisp and golden brown turning them slowly in between.
    • Remove them from the oil using slotted spoon and drain excess oil in a paper towel. Serve hot with tomato ketchup.
    Tried this recipe?Let us know how it was!
  • Meethi Matri (Indian Sweet Cracker)

    Meethi Matri (Indian Sweet Cracker)

    Meethi Matri

    Meethi Matri (Indian Sweet Cracker)

    Meethi matries are delightful crispy and sweet snack made during festivals like Holi and Diwali. You can also serve them as biscuit or cookie. Fennel and cardamom gives very nice and sweet flavor to them.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 14 Meethi Matri

    Ingredients
      

    • 1 cup all purpose flour (maida, plain flour)
    • 1 tablespoon sooji (rava, semolina)
    • 1/4 teaspoon salt
    • 1/2 teaspoon fennel seeds crushed
    • 2 tablespoon oil
    • Approx. 1/3 cup of lukewarm water
    • Oil to fry

    Syrup

    • 3/4 cup sugar
    • 1/4 cup water

    Garnish

    • 1/2 teaspoon crushed cardamom
    • 2 teaspoons pistachios crushed

    Instructions
     

    • Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.
    • Divide the dough into 14 equal parts. Rolling the dough between your palms form into balls.
    • Roll the dough balls into three inch circles. Prick each matri with a fork 8-10 places on both sides. This will prevent matri not to puff when frying.
    • Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float instantly oil is too hot.
    • Fry a few matri at a time. Fry the matries until both sides are a light golden-brown. It should take six to eight minutes. If the matries are fried on high heat, they will not be cooked inside.
    • Take them out over paper towel so it can absorb the extra oil.
    • For syrup, in a sauce pan add water, and sugar over medium heat, bring it to a boil. Let it boil for about 2 minutes until syrup is sticky, on candy thermometer it should be 230 degree.
    • Dip the matri one at a time into the syrup making sure it is coated with syrup all around.
    • Place the matries on a wire rack to allow the extra syrup drain or over greased plate.
    • Garnish the matries with cardamom and sliced pistachios while the matries are still moist with syrup.
    • Matries will be dry in an hour.
    • Matries can be stored in airtight container up to a month.
    Tried this recipe?Let us know how it was!
  • Baked Mini Samosa Pies

    Baked Mini Samosa Pies

    Recipe submitted by Yummily Yours’

    Baked Mini Samosa Pies

    Baked Mini Samosa Pies

    Baked Samosa Pies (actually more of mini pies) are wolves in a sheep’s clothing. Street food gone fancy! Or may be street food with a make-over.
    I made the dough at home but if you are short on time, check the “My Take” section for a shortcut that will save you 45 minutes. You can probably make them as appetizers for a party or as an evening snack with a cup of hot tea.
    I was quite skeptical about how this would turn out because I have never had a baked samosa before but to my pleasant surprise, they were great (and the calories you are not consuming because they are not deep-fried?!). I even had a few left overs which we later warmed up using a microwave, they tasted as fresh as ever.
    Like I was saying, these wolves are true samosas to their core with a stuffing of warm spiced boiled potatoes. I have adapted this recipe from Manjula’s Kitchen for the contest of Jan’14.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 0

    Ingredients
      

    For the Samosa wrappers

    • 1 cup all-purpose flour/Maida (Makes around 8 pies)
    • 1 1/2 tablespoon sooji (semolina flour/cream of wheat)
    • 1/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/8 tsp celery seeds (ajwain)
    • 1/4 teaspoon salt
    • 3 tablespoons oil
    • 1/3 cup lukewarm water

    For the stuffing

    • 1 cup of boiled & mashed potatoes (Crudely mashed to leave chunks or dice them)
    • 1/4 cup green peas (fresh/frozen)
    • 1/2 teaspoon cumin seeds
    • 2 green chilies finely chopped
    • 1 teaspoon coriander powder
    • 1/4 teaspoon garam masala
    • Salt to taste
    • 2 tablespoons oil
    • 2 tbsp chopped cilantro
    • 1 tbsp fresh lemon juice

    Instructions
     

    • Mix all the ingredients meant for the samosa wrappers using the lukewarm water(Add water in small quantities while mixing making sure it does not get soggy)
    • Knead the dough well. Finish off the kneading process using a drop of oil to get smooth-surfaced dough.
    • Cover the dough with a damp cloth and let it rest for at least 15 minutes.
    • Heat the oil meant for the stuffing in a pan.
    • Add cumin seeds and allow them to crackle. Add the chopped green chilies and green peas.
    • Sauté for a min, add the coriander powder, garam masala and salt and mix well.
    • Add the boiled & mashed/diced potatoes. Mix with a light hand.
    • Turn off the heat; add the chopped cilantro and lemon juice and mix.
    • Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Set aside.
    • Knead the dough for a minute.
    • Divide the dough into 2 parts (1 part 3/4 of the dough)
    • Divide the bigger portion of the dough into 8 equal portions. And roll them into rounds. Line the cups of a muffin pan with the freshly rolled rounds. Keep the pan covered with a damp cloth.
    • Take the smaller portion of the dough and again divide into 8 portions. Roll out smaller circles for covering the samosa wrapper cups.
    • Place stuffing into the samosa wrappers lined in the pan.
    • Brush the circumference of the small circles with water and paste them on top of the filled samosa wrapper cups.
    • Brush the tops with some oil and bake in a pre-heated oven at 350°F (180°C) for 15 min or until the samosa tops turn golden.
    • Allow them to cool on a wired rack for 2-3 min.
    • Enjoy hot with some hot sauce / Mint Chutney.

    Notes

    Additional Notes:
    • Super simple short-cut – use some cookie cutters and make samosa wrappers and covers out of store bought pie crusts!
    • Experiment with stuffing. Try some cauliflower and cheese or spinach & feta. Go wild!
    Tried this recipe?Let us know how it was!
  • Cucumber Cooler

    Cucumber Cooler

    Cucumber Cooler

    Cucumber Cooler

    Cucumber cooler with mint makes a very refreshing drink. This has a nice and soothing taste. This drink can be prepared up to a day in advance and it is great for outdoor parties and picnics.
    4 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Drinks
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cucumber peeled and cut in small cubes to make about 2 cups
    • 8 mint leaves, about
    • 3 cups Water
    • 1 tbsp lime juice adjust to taste
    • 3 tbsp sugar adjust to taste
    • 1/4 tsp salt
    • 1/4 tsp black pepper
    • ice cubes to serve

    Instructions
     

    • In a blender, puree the cucumber, mint, salt, pepper and sugar. Pour the puree through a fine mesh strainer into a bowl. Use the spoon to press the solids to take out all the juice. There will be about 1-1/4 cups of cucumber juice.
    • Add the lime juice and water mix it well.
    • Fill the glasses with ice cubes and pour the cucumber drink. Cucumber cooler is ready to be served. Enjoy!

    Notes

    I like to use English cucumber for this drink
    you will also like Fruit Smoothie, Aam Ka Panna 
    Keyword Kheera Drink, Summer Drink
    Tried this recipe?Let us know how it was!
  • Paneer Pakoras

    Paneer Pakoras

    Paneer Pakoras

    Paneer Pakora Recipe

    Paneer Pakora is a tasty tea-time snack. Marinated paneer dipped in a batter and deep-fried makes a crispy mouth-watering snack.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Marinating time 1 hour
    Course Appetizer
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 4 oz paneer thinly sliced in about 1" squares this will make about 14-16 slices
    • 2 tablespoons yogurt
    • 4 tablespoons cornstarch or arrowroot
    • 1 teaspoon ginger paste
    • 1 green chili minced
    • 1/2 teaspoon salt
    • 1 tablespoon cilantro finely chopped (hara dhania)

    For Batter

    • 1/2 cup besan, gram flour
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon salt adjust to taste
    • 1/8 teaspoon baking soda
    • Approx. 1/4 cup water

    Notes

    If you like the recipe share my video recipe with your friends. Enjoy!
    Tried this recipe?Let us know how it was!

    Paneer Pakora Recipe: How To Make Paneer Pakora

    What is Paneer Pakoras: It’s a popular Indian snack made by coating cubes of paneer (Indian cottage cheese) in a spiced chickpea flour batter and deep-frying until golden and crispy. 

    These fritters are crispy on the outside and soft and creamy on the inside, making them a delightful treat for any occasion.

    Benefits of Paneer Pakoras:

    1. Rich in Protein: Paneer is a rich source of protein, making Paneer Pakoras a satisfying and nutritious snack. Protein is essential for muscle repair and growth, making these fritters a popular choice among vegetarians.
    2. Versatile Ingredients: Paneer Pakoras can be customized with a variety of spices and herbs to suit different tastes and preferences. From mild and aromatic spices like cumin and coriander to bold and fiery ones like chili powder and garam masala, the possibilities are endless.
    3. Quick and Easy to Make: Paneer Pakoras come together quickly and easily with just a few simple ingredients. The batter can be prepared in minutes, and the paneer cubes are coated and fried until crispy and golden. They make a perfect snack for unexpected guests or impromptu gatherings.

    Variations of Pakoras:

    1. Vegetable Pakoras: Pakoras are an all-time favorite snack in India. They are perfect for a rainy day, and delicious paired with a cup of hot spicy Indian chai. Pakoras are made with a variety of vegetables dipped in a spicy besan (gram flour) batter and deep-fried.
    2. Bread Pakoras: Spicy Bread Pakoras are great as an appetizer, finger food for any gathering, and a tasty compliment for your afternoon tea.
    3. Crispy Spinach Pakoras: Spinach pakoras are delicious as a snack. Spinach pakoras can be served many different ways and they always taste great. 
    4. Gobi Pakoras: Turn Paneer Pakoras into a mouthwatering chaat (Indian street food snack) by topping them with tangy tamarind chutney, creamy yogurt and fresh cilantro. Paneer Pakora Chaat is a burst of flavors and textures that will tantalize your taste buds.

    Tips for How to cook Paneer Pakora:

    1. Use Fresh Paneer: Start with fresh and firm paneer for the best results. Homemade paneer or high-quality store-bought paneer works well for Paneer Pakoras. Cut the paneer into bite-sized cubes or rectangles for easy frying.
    2. Make a Smooth Batter: Prepare a smooth and lump-free batter by mixing chickpea flour (besan), rice flour (optional), spices, salt, and water until smooth. The batter should have a thick but pourable consistency that coats the back of a spoon.
    3. Drain Excess Oil: After frying, drain the Paneer Pakoras on a paper towel-lined plate to remove excess oil. This helps to keep the pakoras crispy and prevents them from becoming greasy.

    FAQs about Paneer Pakoras:

    Can I make Paneer Pakoras ahead of time? 

    While Paneer Pakoras are best enjoyed fresh and hot, you can prepare them ahead of time and reheat them in a preheated oven until crisp and warmed through. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

    What can I serve with Paneer Pakoras? 

    Paneer Pakoras are typically served with green chutney, tamarind chutney, or ketchup for dipping. They can also be enjoyed with a side of sliced lemon wedges, or a fresh salad for added flavor and crunch.

    Are Paneer Pakoras gluten-free? 

    Yes, Paneer Pakoras are naturally gluten-free as they are made with chickpea flour (besan) instead of wheat flour. However, be sure to check the labels of any pre-packaged ingredients for potential cross-contamination with gluten.

    Can I freeze Paneer Pakoras? 

    While Paneer Pakoras can be frozen, their texture may change slightly upon thawing. Freeze the cooked pakoras in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 1-2 months. Reheat them in a preheated oven until crisp and heated through before serving.

    Paneer Pakoras are a delightful and irresistible snack that’s perfect for any occasion. Whether enjoyed as an appetizer, a tea-time treat, or part of a festive spread, their crispy exterior and creamy interior are sure to satisfy your cravings. 

    With endless variations to explore and simple tips to follow, you can easily master the art of making perfect Paneer Pakoras at home and impress your family and friends with your culinary skills.

    Stay tuned for our next exploration into the world of culinary delights!

  • Almond Brittle (Almond Chikki)

    Almond Brittle (Almond Chikki)

    Almond Brittle

    Almond Brittle (Almond Chikki)

    Almond brittle also known as Chikki in India this is quick and easy recipe to make. This old fashioned candy every body will enjoy a tasty sweet savory snack that is most popular during winters.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 12 oz

    Ingredients
      

    Ingredients:

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

    Instructions
     

    Method

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

    Notes

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

    Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri Bedmi Kachori

    Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri, also known as Bedmi Kachori, is a hearty dish of fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy. Delicious and festive, it is an excellent option with any meal and sure to be a crowd-pleaser!
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Bread
    Cuisine Indian
    Servings 8 puries.

    Ingredients
      

    Ingredients:

    • 1/4 cup urad dal (available in Indian grocery stores)
    • 1 cup whole wheat flour (roti atta)
    • 1 tablespoon fennel seed powder (Saunf)
    • 1 tablespoon coriander powder (dhania)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon dry ginger powder (sonth)
    • 1/2 teaspoon red chili flakes adjust to taste
    • 1/2 teaspoon salt
    • 2 tablespoon oil 
    • Oil to fry

    Instructions
     

    Method

    • Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible.
    • In a bowl mix all the spices. Add to the flour and mix well.
    • Add the dal paste (pithi) to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute. Cover the dough with a damp cloth and let it sit half an hour or more.
    • Oil your palm and knead the dough again and divide into eight equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.
    • Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
    • You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
    • Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.
    • Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
    • Urad dal puris are best served hot and crisp. Store in a covered container after they cool to room temperature.
    Tried this recipe?Let us know how it was!
  • Aloo Jeera (Potatoes with Cumin Seeds)

    Aloo Jeera (Potatoes with Cumin Seeds)

    Aloo Jeera

    Aloo Jeera

    Aloo Jeera is a quick & easy yet a delicious side dish. This can compliment any meal. A whole cumin seeds have a slightly nutty flavor. In this recipe cumin seeds are one of the main spices. It makes up for a nice vegetable dry dish as a lunchbox option.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    plus boiling potatoes 25 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 cups about 5 medium size potato boiled peeled and cut into bite size pieces
    • 2 tbsp oil
    • 1-1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tbsp ginger thinly sliced adrak
    • 2 green chili seeded and sliced length wise hari mirch
    • 1-1/2 tsp crushed coriander dhania
    • 1/4 tsp turmeric haldi
    • 1/4 tsp red chili powder
    • 1 tsp salt
    • 1 tsp mango powder amchoor
    • 2 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan. Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.
    • Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.
    • Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.
    • Turn off the heat and add cilantro. Mix it well and serve it hot.

    Notes

    Notes:  Jeera Aloo also can be served as snack or chat drizzling with whipped yogurt and tamarind chutney. Make sandwiches, use left over Roti or Paratha and roo Aloo Jeera to make a Wrap and these wrap make a good lunch box meal.
    Tried this recipe?Let us know how it was!
  • Garam Masala

    Garam Masala

    Garam Masala

    Garam Masala

    Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. It can used in many gravies, soups and dal like dishes such as paneer tikka, chole masala or mushroom matar.
    Garam Masala is very pungent but not as hot as chili powder. This is a popular spice mix In North Indian dishes. This is my Mom’s recipe. This mix will be good for a few months.
    No ratings yet
    Print Recipe Pin Recipe
    Course spices
    Cuisine Indian
    Servings 5 oz of Garam Masala

    Ingredients
      

    Ingredients:

    • 1/3 cup cumin seeds (jeera), 40 gram
    • 2-1/2 tablespoons black pepper (kale mirch), 20 gram
    • 1/4 cup whole black cardamom (kali ilachi), 20 gram
    • 2-1/2 tablespoons cinnamon powder (dal cheene), 20 gram
    • 1 cup packed bay leaves (tajpat), 20 gram
    • 1/4  cup cloves (long), 20 gram
    • 2 teaspoons mace powder (javantri), 8 gram
    • 2 teaspoons nutmeg powder (jaiphal), 8 gram

    Instructions
     

    Method

    • Mix all the spices and grind to a powder. Store the Garam Masala in air tight glass container. I use powdered cinnamon, mace, nutmeg, and black pepper because most home blender are not powerful to properly blend these spices.
    • All of the spices used in Garam Masala are strong in flavor and have warmth. I prefer to sprinkle Garam Masala to a dish to give it a finishing touch.
    Tried this recipe?Let us know how it was!
  • Eggplant Wraps

    Eggplant Wraps

    Recipe submitted by Gia

    Eggplant Wraps

    Eggplants wraps are delicious and simple to make appetizer recipe that can adapted further by using any type of cheese or tortilla. Enjoy. Its is nice vegetarian vegan snack option.
    5 from 1 vote
    Print Recipe
    Course snacks
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 1 eggplant
    • 1 jar (7oz.)roasted red peppers
    • 1 small package sliced mushrooms, any kind you like, (I prefer small white)
    • 1 package (8oz.) Shredded Vegan Mozzarella Cheese
    • 1 package Vegan Tortilla Wraps (preferably large size)
    • 1 Clove Fresh Garlic
    • Sea Salt (to taste)
    • Black Pepper (to taste)
    • Red Pepper Flakes
    • Dried Italian Seasoning, usually a combo of Basil, Oregano, Parsely
    • Balsamic Vinegrette Dressing

    Instructions
     

    Method

    • Slice Eggplant into thin slices
    • Slice garlic into small pieces
    • Add Olive Oil to frying pan
    • Add garlic to frying pan and start to brown
    • Add slices of eggplant and slices of mushroom to frying pan
    • Sprinkle with a little sea salt, black pepper, red pepper flakes, and Italian seasoning.
    • Brown on each side, until golden brown
    • As they are done, place on paper towel to absorb oil
    • Lay out a tortilla on flat surface
    • Sprinkle with cheese
    • Add eggplant evenly on tortilla
    • Scatter mushrooms on tortilla
    • Add red peppers onto tortilla
    • Sprinkle with some of the Italian seasoning
    • You can either drizzle balsamic dressing on top of your tortilla before you roll it together, or you can serve the dressing on the side.
    • Fold the right and left side of your tortilla, just a little, and then roll up from the bottom to the top.
    • Then cut down the middle, and serve two halves next to each other.
    • You can serve as is, or with a side salad of your choice.

    Notes

    Note: You can substitute the cheese and tortilla wraps for any type of Mozzarella Cheese you like, and any kind of Tortilla wraps you like. Such as whole wheat wraps, etc.
    Tried this recipe?Let us know how it was!
  • Besan Ki Roti

    Besan Ki Roti

    Besan Roti

    Besan Ki Roti

    Besan Roti is very flavorful and healthy flat bread, high in protein and gluten free. Besan roti can be served with dal and leafy green vegetables like spinach or with yogurt.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Bread
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 2 cups besan gram flour (available in Indian grocery stores)
    • 2 tablespoons oil
    • 2 tablespoons yogurt (dahi)
    • 1/2 teaspoon salt
    • 1/2 teaspoon chili flakes
    • 1-1/2  tablespoon dry fenugreek leaves (kasoori mathi)
    • Pinch of asafetida (hing)
    • Approx. ¼ cup of water use as needed
    • ¼ cup rice flour for rolling the roti
    • Approx. 2 tablespoons butter or ghee (clarified butter)

    Instructions
     

    Method

    • Combine all the dry ingredients in a bowl mix it well. Add oil and yogurt to the mixture and mix. This will become very crumbly. Oil the palm to make the dough as it will be very sticky. Add water as needed to make the firm dough.
    • Keep the dough aside and cover with damp cloth. Let the dough rest for at least ten minutes or more.
    • Divide the dough in 6 equal parts. Make them in smooth balls.
    • Take one ball press it in rice flour from both sides and roll into about 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with rice flour.
    • Heat the skillet over medium high heat. Note: Heavy skillet works best.
    • Place the rolled roti on skillet. In few seconds roti will start changing color, turn roti over, both sides of roti will have few light brown spots.
    • Next place the roti on open burner using tong. The top part of roti should be down. Note: if you have gas stove you can put roti directly over high flames but if you have electric stove use cake cooling rack or similar over the burner so roti does not touch burner coil directly.
    • Grill the roti from both sides using tong until roti has golden brown spots both sides. Bottom part of roti should be up for serving brush the roti with ghee or butter.
    • Keep Besan Roti’s in a covered container or wrap them in aluminum foil. (Besan Roti becomes dry when they come to room temperature)
    Tried this recipe?Let us know how it was!
  • Pineapple kheer

    Pineapple kheer

    Recipe submitted by Chitra Shukla

    Pineapple Kheer

    Pineapple kheer

    Pineapple Kheer is a very refreshing dessert made with ripened Pineapple (annanas). It is a nice healthy recipe with use of fruit and sugar can be added as per your taste and diet.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 1 hour
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

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

    Instructions
     

    Method

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

    Notes

    Tips
    Mix pineapples in the milk when both the milk and pineapples are on room temperature or cold.
    Tried this recipe?Let us know how it was!
  • Almond Saffron Milk (Badam Milk)

    Almond Saffron Milk (Badam Milk)

    Almond Saffron Milk

    Almond Saffron Milk (Badam Milk)

    Almond saffron milk is a festive healthy drink; this can be served hot or cold. Milk with blend of nuts and flavored with saffron to give a beautiful orange-yellow color and distinctive flavor and aroma.
    No ratings yet
    Print Recipe Pin Recipe
    Course Beverages
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

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

     For Garnishing

    • 1 teaspoon thinly sliced pistachios

    Instructions
     

     Method

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

    Bharwan Mirch (Stuffed Chili Pepper)

    Recipe submitted by Sukanya

    Stuffed Chili Pepper

    Bharwan Mirch (Stuffed Chili Pepper)

    Back home in India, we used to relish the pickled chilies or mirchi ka achar, where good quality of mirchi or chilies are chosen with great care, and then stuffed with pickle spices , drenched in hot mustard oil and infused with the flavor of fennel, cumin, mustard etc.
    The other way to enjoy it as an appetizer, where the jalapeno or korean chilies are coated with seasoned chickpeas flour and then deep-fried in hot oil, and on an overcast monsoon day you can relish these hot mirchi bhajjis with a cup of coffee…some of the simple pleasures in life.
    No discussion of chilies can be ever completed without mentioning the celebrated mirchi ka salan from the cuisines of Hyderabad. The lip smacking dish successfully wins every heart whether you love or hate the chilies.
    No ratings yet
    Print Recipe Pin Recipe
    Course Pickle
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 4 Chili peppers :

    For filling:

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

    Instructions
     

    Preparing the chilies

    • leave the stalk intact and cut (lengthwise) the chili in half with a knife, take extra care while handling the chilies. Discard the seed and membrane with the help of a knife or spoon. Do not touch the seeds and membrane with your hand.
    • Drop the chilies in boiling water for couple of minutes, drain and let it dry. Blanching the chilies, this way will reduce the heat or spiciness of chilies.
    • Preparing the filling : Heat a tablespoon of olive oil in a pan, and then brown the sliced onion for few moments.
    • Once the onions are browned evenly, add the grated coconut, candied ginger, raisins, seasoned it well with salt and pepper. If you wish, you can add little cumin powder also.
    • Stir for few moments on low heat. Take off the heat and add bread crumbs in it. Mix them well.
    • Let the filling cool slightly before stuffing the chili peppers.
    • With the help of a tea-spoon, fill the halved chili peppers with coconut mixture and topped each of them with cheese.
    • Bake in a preheated oven at 350 F for 15-20 minute or until the cheese melts.
    • Serve the stuffed chili pepper immediately.
    Tried this recipe?Let us know how it was!
  • Banana Puri (Kela Ke Puri)

    Banana Puri (Kela Ke Puri)

    Banana Puri (Kela Ke Puri)

    Banana Puri (Kela Ki Puri)

    Banana Puries are delicious fried Indian puffed bread. Puries have richness of banana flavor enhanced with cardamom. Banana Puries are good for festive occasions and holidays. These can be served for breakfast or as a snack. Puries are especially good for picnic or to take for travel.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Course Snack
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 1/2 cup Banana mashed
    • 1/2 cup sugar
    • 1 tbsp ghee or butter melted
    • 1/8 tsp crushed cardamom seeds ilachi
    • Pinch salt
    • 3 tbsp coarsely ground almonds about 18 almonds
    • 3/4 cup whole wheat flour use as needed
    • 3/4 cup all-purpose flour use as needed

    Instructions
     

    • Peel and mash the banana, add the sugar, almond, butter, salt and cardamom mix it well. Add whole-wheat flour and all-purpose flour to the banana mix and make a firm and smooth dough. Keep it aside for about 2 hours.
    • Grease the fingers and knead the dough for a minute and divide in four equal parts
    • Roll them into 8” diameter and cut them in about 2” diameter, using a cookie cutter.
    • Heat the oil in a frying pan on medium heat. To check the heat if oil is ready put one piece of dough in oil, dough should sizzle and come up slowly.
    • Fry the puries few at a time don’t over crowd the frying pan. Puries will puff and fry them till they are dark brown from all around. It will take about 2 minutes to fry every batch.
    • Take them out over paper towel so it can absorb the extra oil.

    Notes

    Notes:
    This is good recipe for vegan by replacing the butter with oil. Puries can be served hot or eaten at room temperature. Banana Puries can be stored for a week; you don’t need to refrigerate them.
    Tried this recipe?Let us know how it was!