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!

Gobi (Cauliflower) Manchurian
Gobi (Cauliflower) Manchurian

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.

3.50 from 6 votes

Print Recipe Pin Recipe

Course Appetizer
Cuisine Indian

Servings 4 people

Ingredients

20 cauliflower pieces cut into medium size florets
For Sauce
2 tbsp oil
1 tbsp ginger paste or finely shredded ginger (adrak)
1 green chili chopped
1/4 cup celery finely chopped
2 tbsp red chili sauce
2 tbsp soy sauce
1 tbsp vinegar
2 tbsp tomato paste
1/2 tbsp sugar
2 tbsp corn starch or arrow root powder
Approx. ½ cup water
For Batter
1/3 cup all purpose flour (plain flour, maida)
3 tbsp corn starch or arrow root powder
1/2 tbsp salt
1/8 tbsp black 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
Notes
Manchurian 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.

Tried this recipe?Let us know how it was!
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 fusion appetizer featuring crispy cauliflower florets coated in a savory vegan curry/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:
These recipes are perfect and are sure to satisfy your cravings. Happy cooking!
July 14, 2023
Lauki ka Raita Recipe
Lauki ka Raita – Bottle Gourd with Yogurt

Lauki raita is a refreshing yogurt-based dish made with spiced lauki and yogurt. Lauki is also known as bottle gourd, doodhi, or ghia. Lauki raita is healthy and tastes delicious. Serve this as a side dish with any Indian flatbread or over the rice.

No ratings yet

Print Recipe Pin Recipe

Course Raita
Cuisine Indian

Servings 2 people

Ingredients

1 cup yogurt (curd, dahi)
Approx. ½ cup milk, use as needed
1 cup lauki grated (bottle gourd, doodhi, ghia)
2 tbsp oil
1 tbsp cumin seeds (jeera)
1/8 tbsp asafetida (hing)
2 whole red chilies (lal mirch)
1 tbsp ginger finely chopped (adrak)
1 tbsp green chilies finely chopped
3 tbsp cilantro finely chopped (hara dhania)
1/2 tbsp salt

Instructions

Whip the yogurt and add the milk as needed to make the consistency of pancake batter, set aside.
Heat the oil in a saucepan on medium-high heat.
Add the cumin seeds and asafetida. After the cumin seeds crack, add red chilies. Stir-fry a few seconds.
Add lauki, ginger, green chilies, and cilantro, and stir-fry until most of the water has evaporated and the lauki is tender. This should take about four to five minutes.
After the lauki cools, mix it well into the yogurt.
Add more milk if needed.
For best results, serve chilled.

Keyword lauki, raita

Tried this recipe?Let us know how it was!
How To Make Lauki Ka Raita Manjula’s Kitchen

What is Raita: Raita is an accompaniment for any Indian meal and can be created in the form of Vegetable Raita, Spinach Raita, Boondi ka Raita, Cucumber Raita & Lauki ka Raita. Here we are focussing on making lauki ka raita, it’s a simple, quick & easy, gluten free, kid friendly and nutritious yogurt-based recipe featuring lauki and a selection of Indian spice powders.

Embark on a culinary journey through the vibrant flavors of India with the creation of lauki ka raita, a delightful yogurt-based dish infused with the subtle essence of bottle gourd. As you delve into the intricacies of preparing this luscious accompaniment, each step unveils a symphony of flavors and textures, culminating in a harmonious blend that tantalizes the taste buds. Let’s explore the art of making lauki raita in the following steps, from whipping the yogurt to adjusting the consistency and serving it chilled.

Step 1: Preparing the Creamy Base

Begin the culinary adventure by whipping the yogurt to perfection, creating a creamy base that serves as the canvas for the upcoming infusion of flavors. Adjust the consistency with milk, aiming for a texture resembling pancake batter—smooth and velvety, yet with a slight thickness that holds its form. This foundational process is key to understanding how to make lauki raita, setting the stage for the transformative journey ahead.

Step 2: Heating Oil and Infusing Flavors

In a saucepan, the culinary symphony commences as the oil sizzles to life over medium-high heat, signaling the start of a flavorful escapade. Introduce cumin seeds and asafetida to the shimmering oil, allowing their fragrant essence to permeate the air—a prelude to the aromatic dance of lauki. As the spices release their captivating aroma, add red chilies, igniting a fiery overture in the process of how to make lauki raita. This flavorful blend sets the stage for the starring ingredient, the humble bottle gourd.

Step 3: Stir-Frying Lauki and Aromatic Elements

Harmonize the flavors within the saucepan by adding lauki, ginger, green chilies, and cilantro, each ingredient adding its unique melody to the culinary composition. Stirring diligently, allow the ingredients to intertwine, coaxing out their inherent flavors as the lauki tenderizes and most of its water evaporates. In just four to five minutes, this vibrant medley becomes a pivotal step in the process of making lauki ka raita, infusing the dish with the rich essence of bottle gourd.

Step 4: Blending Lauki into Yogurt

Once the stir-fried lauki has cooled to a gentle warmth, seamlessly blend it into the whipped yogurt—a transformative moment in the journey of how to make lauki raita. This integration forms the heart of lauki ka raita, marrying creamy textures with vibrant flavors in a harmonious union. Ensure a seamless amalgamation by thoroughly mixing the cooled lauki into the yogurt, allowing the flavors to meld and evolve.

Step 5: Adjusting Consistency and Chilling

Fine-tune the lauki raita’s consistency to perfection by adding more milk if necessary, a meticulous detail in perfecting the lauki ka raita recipe. This adjustment ensures a harmonious blend of ingredients, resulting in a delectable texture that is neither too thick nor too thin. For an optimal dining experience, allow the flavors to meld and intensify by serving the raita chilled—a refreshing conclusion to the culinary journey of how to make lauki raita.

In conclusion, the art of crafting the perfect lauki raita transcends mere culinary skill—it is a testament to the harmony of flavors and textures, the balance of spices and aromatics, and the meticulous attention to detail. Each step in the process, from whipping the yogurt to adjusting the consistency and serving it chilled, contributes to the creation of a dish that delights the senses and nourishes the soul. So, gather your ingredients, ignite the flames of your culinary creativity, and embark on a flavorful voyage through the enchanting world of lauki ka raita.
July 13, 2023
Spicy Chickpea Patty Sandwich
Spicy Chickpea Patty Sandwich

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.

No ratings yet

Print Recipe Pin Recipe

Course sandwiches
Cuisine Indian

Servings 4 sandwiches

Ingredients

4 Kaiser Rolls or rolls of your choice
2 tbsp of oil or butter
Patties
1 15 oz can of chickpeas or 1-1/2 cup boiled chickpeas, chola, kabulichana, garbanzo beans
1/2 cup potatoes boiled and mashed
1/4 cup plain bread crumbs
1 tbsp salt
1/2 tbsp cumin seeds, jeera
1/4 tbsp black pepper
2 tbsp chopped cilantro, hara dhania
1 green finely chopped, adjust to taste
1 tbsp finely shredded ginger
4 tbsp of oil
Yogurt Spread
1/2 cup Greek yogurt
1/2 cup spinach finely chopped
1 tbsp ginger finely shredded
1/8 tbsp black pepper
1 green chili finely chopped, adjust to taste
1/4 tbsp salt
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.
Enjoy these spicy chickpea patty sandwiches!

Tried this recipe?Let us know how it was!
July 12, 2023
Mushroom Corn Cashew Curry
Mushroom Corn Cashew Curry

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.

3 from 3 votes

Print Recipe Pin Recipe

Course curry
Cuisine Indian

Servings 2 people

Ingredients

3 cup sliced mushrooms
1 cup corn kernel/ bhuta ka dana (I am using frozen corn kernels)
1/4 cup cashews (kaju)
2 cup tomato chopped
1 tbsp ginger chopped
1 tbsp green chili chopped
2 tbsp oil
1/2 tbsp cumin seed (jeera)
1/8 tbsp asafetida (hing)
1/4 tbsp turmeric (haldi)
1/4 tbsp red chili powder (lal mirch)
2 tbsp coriander powder (dhania)
1 tbsp salt
2 tbsp cilantro chopped (hara dhania)
Approx. 1-1/2 cup 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.
Add cumin seeds, asafetida as cumin seeds crack add tomato paste.
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.

Tried this recipe?Let us know how it was!
July 10, 2023
Stuffed Tomatoes with Gravy
Stuffed Tomatoes with Gravy

Tomatoes filled with flavorful mixed vegetables simmered with spicy sauce makes a gourmet, delectable and mouthwatering dish. Serve this with roti, paratha or any flat bread. This flavorful dish is sure to be a crowd pleaser!

5 from 1 vote

Print Recipe Pin Recipe

Course Chaat
Cuisine Indian

Servings 4 people

Ingredients

4 tomatoes round medium size
For filling
1/2 cup green peas, I am using frozen peas
1/4 cup green beans finely chopped
1/4 cup corn kernels, I am using frozen corn
1/4 cup paneer cut into very small cubes (available in Indian grocery store)
1 tbsp ginger finely chopped
2 tbsp oil
1/2 tbsp cumin seed (jeera)
1/8 tbsp asafetida (hing)
1 tbsp coriander powder (dhania)
1/4 tbsp red chili powder
1/2 tbsp salt
Gravy
1 tbsp oil
1/4 tbsp cumin seeds (jeera)
1-1/2 tablespoon all purpose flour (plain flour, maida)
1 teaspoon coriander powder (dhania)
1 teaspoon ginger finely chopped
1 teaspoon green chili finely chopped
1/4 teaspoon salt
1-1/4 cup milk
2 tablespoon chopped cilantro

Instructions

Slice tomatoes in half and scoop out pulp, pulp will be used for filling. Set aside.
For Filling: heat the oil in a saucepan over medium high, Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add cumin seeds, asafetida as cumin seeds crack, add, ginger, coriander; turmeric, red chili, and salt stir for few seconds and add tomatoes.
Cook the tomatoes for about 2-3 minutes; add corn, green beans, green peas and paneer. Cook till vegetables are tender and the liquid from gravy has evaporated, this should take about 4-5 minutes. Vegetables should be very moist.
Stuff the tomatoes with filling, don’t over fill them. Set aside.
For Gravy: heat the oil in flat saucepan over medium heat, pan should be large enough to hold all the tomatoes in single layer, can not overlap the tomatoes.
Add cumin seeds as seeds crack add all purpose flour and stir fry for about one minute.
Add the milk slowly and keep stirring making sure there are no lumps. Add coriander, green chili, ginger, half the cilantro and salt, stir for few seconds.
After gravy comes to boil stir and put the filled tomatoes slowly in single layer. Cover the pan and lower the heat low medium. Let it cook for about 4 minutes, check the tomatoes, gently stirring gravy. If needed let it cook as needed, tomatoes should not be very soft as they will loose the shape.
Garnish with remaining cilantro. Serve hot.

Tried this recipe?Let us know how it was!
July 8, 2023
Okra Tomato Curry ( Bhindi )
Okra Tomato Curry

Crispy okra (bhindi) served with a flavorful tomato curry is a mouthwatering side dish. You will be sure to impress your guests with this unique vegetable dish!

5 from 1 vote

Print Recipe Pin Recipe

Course curry
Cuisine Indian

Ingredients

For Gravy
4 medium tomato puree will make approx. 1-1/2 cup
1/4 -inch piece of ginger
1 tablespoon oil
1/2 teaspoon cumin seeds (Jeera)
Pinch of asafetida (Hing)
1 teaspoon coriander powder (dhania)
1/4 teaspoon turmeric (Haldi)
1/2 teaspoon red chili powder
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon corn starch/arrowroot powder
Fried Okra
Approx. ½ pond okra sliced from the center and cut in half to make about 1-3/4 cup cut okra (bhindi)
1/4 cup besan gram flour
1/2 teaspoon salt
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mango powder (amchur)
1 teaspoon fennel seeds coarsely ground (sonff)
1-1/2 teaspoons coriander seeds coarsely ground (dhania)
1/2 teaspoon red chili powder
Approx. 3 tablespoons water
Oil to fry

Instructions

Gravy
Mix cornstarch with three tablespoons of water and keep aside.
Blend the tomatoes and ginger to make tomato puree.
Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add cumin seeds, and asafetida and stir for a few seconds now add coriander; turmeric, red chili, salt, and sugar stir fry for a few seconds and add tomato puree.
Cook the tomatoes for about 4-5 minutes, add cornstarch, and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready to keep aside.
Fried Okra
In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.
Heat the oil in a frying pan over medium-high heat, the frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right away but not change color.
Put one okra at a time into the oil and fry till they are golden brown on both sides this should take about four minutes.
Take them out over a paper towel.
Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.

Notes
Suggestions

You can prepare the gravy and okra in advance; gravy can be refrigerated for 4-5 days. Fried okra should be stored at room temperature for 3-4 days. Before serving heat, the gravy and heat the gravy in a frying pan like stir fry so they become crunchy and serve over the gravy.

You can serve the fried okra without gravy as a side dish they taste great

Tried this recipe?Let us know how it was!
July 6, 2023
Sweet Paratha
Sweet Paratha

Sweet Paratha is whole wheat flat bread. This Paratha is filled with a delicious combination of nuts, cinnamon and sugar. It makes a great and easy breakfast or a snack with cup of tea or coffee!

No ratings yet

Print Recipe Pin Recipe

Course Bread
Cuisine Indian

Servings 4 Paratha

Ingredients

Dough
1 cup whole wheat flour
1/4 teaspoon salt
1 tablespoon oil
Approx. 1/3 cup lukewarm water
Filling
1/3 cup almonds coarsely grind
1/3 cup walnuts coarsely grind
2 tablespoon coconut powder
1 teaspoon cinnamon powder
1/3 cup sugar
Also need
1/4 cup whole wheat flour for rolling the Paratha
Approx. 1-1/2 tablespoons oil for cooking the Paratha

Instructions

In a bowl mix the flour, salt, and oil. Add about 1/3 cup of water to make dough add remaining water as needed to make smooth and pliable dough. Knead the dough on a lightly greased surface. Cover the dough and keep it aside for at least 15 minutes.
For the filling mix the almonds, walnuts coconut, cinnamon, and sugar, set aside.
Knead the dough again and divide into 4 equal parts.
Roll the dough into 3-inch diameter circles. Place about 3 tablespoons filling mix in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all four balls.
Let them settle for 3 to 4 minutes before rolling.
Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. When the water sizzles right away, the skillet is ready.
First lightly roll the filled ball in dry whole-wheat flour.
Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball lightly into about 7-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled Paratha.
Place the Paratha over the skillet. After a few seconds you will see the Paratha change color and puff in different places.
10. At this point flip the Paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread about 1 teaspoon of oil on the Paratha. Again, flip the Paratha and lightly press the puffed areas with a spatula.
Flip again and press with the spatula making sure the Paratha is golden-brown on both sides.
Sweet Paratha can be served hot or at room temperature. Paratha can be kept at room temperature for about week.

Keyword parantha

Tried this recipe?Let us know how it was!
Sweet Paratha: A Delectable Indian Dessert

Sweet Paratha is a delightful and indulgent Indian dessert that combines the savoury goodness of paratha with the sweetness of sugar, jaggery, or other sweet fillings.

This versatile dish can be enjoyed as a treat on its own or paired with a dollop of yogurt, a drizzle of honey, or a sprinkle of powdered sugar.

Sweet Paratha is loved for its crispy exterior, soft interior, and irresistible sweetness, making it a favorite among both children and adults.

Benefits of Sweet Paratha:
- Energy Boost: Sweet Paratha is a rich source of carbohydrates, which provide a quick and sustained source of energy. Whether enjoyed as a breakfast dish or a midday snack, Sweet Paratha can help fuel your body and keep you feeling energized throughout the day.
- Comfort Food: The warm and comforting flavors of Sweet Paratha make it the perfect indulgence for chilly mornings or cozy evenings. The combination of sweet fillings and savory dough creates a satisfying and heartwarming dish that’s sure to lift your spirits and tantalize your taste buds.
- Customizable: Sweet Paratha is incredibly versatile and can be customized to suit individual taste preferences. From traditional fillings like sugar and jaggery to more exotic options like chocolate, fruit compote, or nut butter, the possibilities for creating unique and delicious Sweet Paratha variations are endless.
Variations of Paratha:
- Paneer Paratha: Paneer Paratha is whole-wheat flat bread filled with mildly spiced paneer Indian Cheese). This is a good breakfast option. Paneer paratha can be served by itself or enjoyed with any gravy-based dish.
- Pizza Paratha : Pizza has become a universal food enjoyed by all. Pizza paratha is perfect for the times when you want to enjoy homemade pizza.
- Masala Paratha: This paratha is a combination of whole wheat flour and besan with a mix of delicious spices. Masala Paratha is a great breakfast treat and also a great lunch box option.
- Matar Ka Paratha: Matar Ka Paratha is stuffed paratha with spicy green peas and is a delicacy. Matar Ka Paratha can be part of any main meal, making it a special treat.
Tips for Making Perfect Sweet Paratha:
- Knead the Dough Well: Properly kneaded dough is the key to soft and pliable parathas. Ensure that the dough is smooth, elastic, and free of lumps to achieve the perfect texture in your Sweet Paratha.
- Roll Out Evenly: Roll out the dough into thin, even circles to ensure that the Sweet Parathas cook evenly and develop a crispy exterior. Use a rolling pin and a dusting of flour to prevent sticking and achieve uniform thickness.
- Seal the Edges: Seal the edges of the rolled-out dough tightly to prevent the filling from spilling out during cooking. Press the edges firmly together and pinch them closed to create a secure seal.
FAQs about Sweet Paratha:

Can I make Sweet Paratha ahead of time?

Yes, you can prepare the dough and filling for Sweet Paratha in advance and store them separately in the refrigerator. When ready to cook, simply assemble the parathas and cook them fresh for the best taste and texture.

Is Sweet Paratha suitable for vegetarians?

Yes, Sweet Paratha is vegetarian-friendly as it does not contain any meat, poultry, or fish. However, be mindful of the ingredients used in the filling, especially if using commercial products like chocolate spread that may contain animal-derived ingredients.

Can I make Sweet Paratha without sugar?

Yes, you can adjust the sweetness of Sweet Paratha according to your taste preferences or dietary restrictions. Substitute sugar with natural sweeteners like honey, maple syrup, or date syrup, or omit the sweet filling altogether for a less sweet version of the dish.

Sweet Paratha is a delectable and versatile dessert that offers a perfect balance of sweetness and indulgence. Whether enjoyed on its own or paired with your favorite accompaniments, Sweet Paratha is sure to delight your taste buds and satisfy your cravings for something sweet.

With its simple preparation, customizable fillings, and irresistible flavor, Sweet Paratha is a must-try dish for anyone looking to explore the rich and diverse world of Indian cuisine.
July 5, 2023
Pistachio Phirni Recipe
Pistachio Phirni (Rice Pudding)

Pistachio Phirni is a popular North Indian dessert. This is a delicious creamy eggless pudding. Phirni is made with rice, milk and sugar, and has wonderful creamy texture. Ingredients are the same as Rice Kheer but the taste is very different. This is an easy recipe to make.

No ratings yet

Print Recipe Pin Recipe

Course Dessert
Cuisine Indian

Servings 6 people

Ingredients

1/4 cup rice
3-1/4 cup of milk
1/2 cup sugar
Few strings of saffron
6 cardamom pods shelled and crushed
1/4 cup pistachios

Instructions

Wash rice and soak it for about half an hour.
Drain the water. Blend rice to a fine texture adding few spoons of milk as needed to blend. Add about ¼ cup of milk to make a runny batter. Keep aside.
Soak the pistachios in hot water for at least 10 minutes, while water is still warm drain the water and rub the pistachio with paper towel and remove the skin and dry them. Slice or crush the pistachios and keep aside.
Boil the milk on heavy bottom pan over medium high heat; wet the pan before adding the milk to avoid the milk burning in bottom of the pan.
After milk start to boil lower the heat to medium and let it simmer for about 12 minutes.
6. Add rice to the boiling milk slowly and keep stirring continuously, making sure rice does not become lumpy, milk will become thick. Let it boil for about 3-4 minutes stirring continuously.
Next add the sugar, cardamom powder, saffron and pistachios save about 1 tablespoon of pistachios for garnishing.
Let it boil for another 4-5 minutes over low medium heat while stirring continuously, it will be consistency of thick batter. Turn off the heat.
Shift the Phirni to the serving bowl while it is still hot as Phirni start getting thick as it cools. Garnish with pistachios.
Serve chill!

Keyword 2 Minutes Dessert

Tried this recipe?Let us know how it was!
July 4, 2023
Mango Pickle (Aam ka Achar)
Mango Pickle (Aam ka Achar)

Mango pickle is a spicy and tangy gluten free condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra "oomph" to every meal.

5 from 1 vote

Print Recipe Pin Recipe

Course Pickle
Cuisine Indian

Servings 12 oz pickle

Ingredients

1 large green mango raw pickling mango/about 2-1/2 cup cubed mango (they are available at Indian and Asian grocery store)
1 tablespoons salt
1 teaspoon red chili powder, adjust to taste (lal mirch)
1/4 teaspoons turmeric (haldi)
1 tablespoons coriander seeds crushed(dhania)
1 tablespoon fennel seeds crushed(Saunf)
1 teaspoon fenugreek seeds (sabut mathi)
1 teaspoon nigella seeds/kalonji
2 tablespoons mustard oil or olive oil

Instructions

Wash and dry the mango, cut in small cubes with skin.
In a glass bowl put the mango with salt and mix it well.
Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later.
Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist. Note: Mangoes will reduce in volume.
Add all the spices to salt water and keep it aside.
Mix spices, water and oil to mango slices.
Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices.

Keyword Pickle

Tried this recipe?Let us know how it was!
July 3, 2023
Spicy Bread Pakora
Spicy Bread Pakora

Spicy Bread Pakoras, Pakoras are all time favorite snack, at least for me. Bread Pakoras are made so many different ways, but this time I have layered the bread with spicy sweet and sour potatoes like chutney. Before I decided to do this recipe, I have served these pakoras to many friends, the only thig they could say wow. They could not figure out what I have used for filling. Bread Pakora is all time favorite snack; at least for me. I have made these bread pakoras so many ways, but this recipe is different, and taste great. I have layered these pakoras with spicy sweet and sour potato like chutney. Before I decided to do this recipe, I have served these pakoras to many friends, the only thig they could say wow. They could not figure out what I have used for filling. You don’t need any chutney or dipping sauce, but green cilantro or mint chutney enhance the flavor.Recipe will serve 4.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Course Appetizer
Cuisine Indian

Servings 4 people

Ingredients

4 slices of while bread
For Batter
1 ½ cup besan gram flour
2 Tbsp corn starch
¼ tsp baking soda
⅛ tsp asafetida hing
½ tsp salt
1 tsp oil
About ¾ cup of water
For Filling
1 cup potato boiled and mashed
1 ½ Tbsp oil
1 tsp cumin seeds jeera
⅛ tsp asafetida hing
2 tsp coriander powder dhania
1 Tbsp ginger finely chopped
1 Tbsp green chili chopped
½ tsp red chili powder
½ tsp salt
½ tsp black salt
2 Tbsp mango powder amchoor
1 ½ Tbsp sugar
¼ tsp garam masala
¼ cup cilantro chopped

Instructions

Batter
In a bowl mix all the dry ingredients together, besan, corn starch, salt, asafetida and baking soda, mix it well. Add oil and add water slowly to make a thick and smooth batter. Set aside.
Filling
In a frying pan heat the oil over medium heat. When oil is moderately hot add cumin seeds, asafetida, coriander powder, ginger, green chili, and red chili powder stir fry for few seconds.
Next add potatoes, salt, black salt, mango powder, garam masala and sugar stir for about 2 minutes, add ½ cup of water keep stirring and keep mashing the mix if needed add little more water. Mix should be very mushy and soft like a spread. Add cilantro and mix it well.
Taste the potato mix it should be spicy after you spread the mix to bread and fry with batter spice level will go down. I always keep the mix extra spicy. Mix is ready keep aside.
Making Pakoras
Spread the mix generously on two slices of bread, then close sandwiches with other slices of bread.
Remove the crest from the bread all sides and slice them in the shape you like. I am slicing them in 6 pieces because the bread I am using have big slices.
Heat about 1 inch of oil in a frying pan on medium high heat moderately. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
Dip the bread into the batter one at a time, making sure bread are completely covered with batter. Then, slowly drop them into the frying pan.
Turn them quick and take them out quick. We are going to double fry these pakoras. Fry them all then put them back in frying pan and fry the pakoras until they are golden-brown both sides.

Notes
Pakoras can be serve with your choice of chutney:

Hari Chutney (Cilantro Chutney)

Tamarind Chutney

Off course hot cup of Chai Masala Tea.

Tried this recipe?Let us know how it was!
Introduction to Spicy Bread Pakora

Spicy Bread Pakora is a popular vegan Indian street food snack loved for its crispy exterior and flavorful filling. This spicy bread pakora recipe offers a tantalizing twist to the traditional version, making it a perfect choice for those who enjoy a bit of heat in their appetizers. If you’re wondering how to make spicy bread pakora, look no further! Follow along for a step-by-step guide to creating this delicious treat.

Step 1: Prepare the Filling

To start making spicy bread pakora, prepare the filling mixture. Combine mashed potatoes, finely chopped green chilies, chopped cilantro, grated ginger, garam masala, amchur (dry mango) powder, and salt in a bowl. Mix well to ensure all the ingredients are evenly incorporated. This flavorful filling adds a delightful kick to the bread pakora. If you prefer a milder version, you can adjust the amount of green chilies according to your taste preferences.

Tip: For a variation in filling, you can add crumbled paneer or shredded cheese to the potato mixture for added richness and texture. Check out Manjula’s recipe for Paneer Pakora for inspiration.

Step 2: Prepare the Batter

Next, it’s time to prepare the batter for coating the bread slices. In a separate bowl, combine chickpea flour (besan), rice flour, salt, ajwain (carom seeds), turmeric powder, cumin seeds, and red chili powder. Gradually add water to the dry ingredients while whisking to form a smooth, lump-free batter. The consistency should be thick enough to coat the bread slices evenly. This flavorful batter is what gives spicy bread pakora its signature crunchy coating.

Variation: For a gluten-free option, you can substitute rice flour with cornflour or a gluten-free flour blend. Manjula offers a recipe for Gluten-Free Rice Flour Pakoras that you might find useful.

Step 3: Assemble the Bread Pakoras

Now, it’s time to assemble the spicy bread pakoras. Take a slice of bread and spread a generous amount of the prepared potato filling mixture on one side. Place another slice of bread on top to form a sandwich. Carefully cut the sandwich into desired shapes, such as triangles or rectangles. Dip each sandwich piece into the prepared batter, ensuring it is coated evenly on all sides.

Tip: To enhance the flavor and aroma, you can add a pinch of chaat masala to the batter before dipping the bread slices. Manjula shares her recipe for Chaat Masala, which you can make at home with a blend of aromatic spices.

Step 4: Fry the Pakoras

Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully place the coated bread pakoras into the oil, making sure not to overcrowd the pan. Fry the pakoras until they turn golden brown and crispy on all sides, flipping them occasionally for even cooking. Once done, remove the pakoras from the oil and drain excess oil on paper towels.

Benefit: While spicy bread pakoras are undoubtedly indulgent and delicious, they are best enjoyed in moderation as a treat due to their deep-fried nature. Pair them with a fresh salad or chutney for a balanced snack.

Step 5: Serve and Enjoy!

Once fried to perfection, serve the spicy bread pakoras hot and crispy alongside your favorite chutney or dipping sauce. They make for a delightful appetizer or tea-time snack, perfect for sharing with friends and family. The combination of crunchy exterior and flavorful filling is sure to tantalize your taste buds and leave you craving for more.

By incorporating these tips and variations, you can elevate the classic bread pakora into a spicy and irresistible snack that’s bound to impress your guests. Check out more appetizer recipes on Manjula’s Kitchen for further culinary inspiration, such as her Vegetable Pakoras or Samosas. Cheers to delicious snacking!

Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
March 30, 2022
Basil Pesto Sauce
Basil Pesto Sauce

Lately pesto has become one of my favorite condiments to keep. Basil Pesto is an Italian delicacy. It is super easy to make, and you can use it in so many ways, making variations of dishes. My grandkids enjoy pesto pasta, my son's favorite is making pesto sandwiches, and I like salad and roasted vegetables with pesto. Pesto has a vibrant color and brightens up any dish you make. Basil is a very aromatic herb. I have basil plants in my backyard. Because basil is the main ingredient for this recipe, I am always prepared. This is also vegan and gluten free recipe.
This recipe will make about 8 oz of Pesto.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes

Course Chutney
Cuisine Italian

Servings 8 oz

Ingredients

½ cup toasted pine nuts
2 cup fresh basil leaves
½ cup spinach
1 tsp lemon juice
½ tsp salt
¼ tsp fresh black pepper
¼ cup olive oil

Instructions

In a food processor, pulse the basil, spinach, pine nuts, black pepper, lemon juice, and salt.
Blend until the mixture is well blended but still has some texture, pausing to scrape down the sides, as necessary.
Now add the olive oil in the food processor and pulse for a few seconds, scrape the sides, and pulse it again.
I like to use a rubber spatula to scrape the sides. Pesto is now ready.
Adjust the ingredients to your taste.

Notes
Notes:
I usually will make pesto in a larger quantity for later use. Freeze the pesto in an ice cube tray and make sure a few hours later to transfer the frozen cubes of pesto out and place in freezer zip lock baggies.
Serving Suggestions:
Toss with pasta as a sauce, over baked potatoes or grilled vegetables, toss it with salad, or spread it onto crackers or toasted slices of bread.
You will also enjoy these related recipes, Grilled Caprese Sandwich, Vegan Macaroni and Cheese, Zucchini Pasta, Creamy Butternut squash, Creamy Spinach Pasta

Tried this recipe?Let us know how it was!
March 8, 2021
Methi Bajra Paratha (Millet Gluten Free and Vegan Bread)
Methi Bajra Paratha

Parathas always have been a family-favorite treat. Lately I have been trying to make gluten-free breads. A combination of bajra and besan with methi parathas taste delicious. These spicy Methi Bajra Parathas have a biscuit texture, which makes it very enjoyable. They also pair well with gravy-based dishes like Mixed Dal, Aloo Tamatar or you can serve with plain yogurt. You can enjoy these as a proper meal, or even as a great on-the-go lunch! I also enjoy these parathas with just hot cup of chai.
This recipe will serve 2, and make 4 Parathas.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Course Breakfast
Cuisine Indian

Servings 2 people

Ingredients

½ cup millet flour bajra atta
½ cup besan
½ tsp cumin seeds jeera
½ tsp salt
1 tsp chili flakes
¼ tsp turmeric haldi
⅛ tsp asafetida hing
1 Tbsp sesame seeds til
1 Tbsp oil
¼ cup fenugreek leaves option is using dry leaves
½ cup hot water use as needed
Also Need
4 tsp oil to cook the parathas

Instructions

Mix all the ingredients for paratha together, millet flour, besan. Cumin, salt, chili flakes, turmeric, asafetida, sesame seeds, oil, and fenugreek leaves. Notes: if you don’t have fresh fenugreek leaves use dry methi known as Kasuri Methi.
Make the dough using hot water, you will need about 1/2 cup of water. Dough should be firm and pliable. Notes: dough should be prepare just before making paratha.
Dived the dough into 4 equal parts, oil your palm and roll them between your palms, to make them round petites.
Heat the skillet on medium high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
Roll the paratha in about 6” circle, roll them between two pieces of plastic that makes the rolling easy, I am using zip log bag.
Place the methi bajra paratha over the skillet. When start to change color, flip it over. You will notice some golden-brown spots.
After a few seconds, spread one teaspoon of oil on the aratha. Flip it again and lightly press the with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Repeat same process for the remaining.

Notes
Serving suggestions:

Masala Lauki Ki Sabji

Matar With Spicy Gravy

Spinach raita

Tried this recipe?Let us know how it was!
December 24, 2020
Palak Paneer
Palak Paneer (2016)

Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my favorite. After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years. You guys truly inspire me!

4.66 from 23 votes

Print Recipe Pin Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Course Main Course
Cuisine Indian

Servings 3 people

Ingredients

10 oz spinach washed and clean, about 6 cups packed spinach
1-1/2 cups paneer cubed into bite size, about 1/3 pound of paneer
1 tomato finely chopped, this will make 3/4 of chopped tomato
1 green chili chopped
1 Tbsp ginger chopped
1 Tbsp oil
1/2 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 tsp coriander powder dhania
1/4 tsp turmeric haldi
1/2 tsp red chili powder
1/2 tsp salt adjust to taste
1/2 tsp sugar
1 Tbsp whole wheat flour
1/3 cup heavy cream

Instructions

First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for 1-2 minutes. Tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping the green color of spinach.
Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

Notes
Palak paneer is ready, serve with naan, tandoori roti, Paratha.

Tried this recipe?Let us know how it was!
August 14, 2020
Pineapple Kulfi (Ice Cream)
Pineapple Kulfi (Ice Cream)

Kulfi, a popular summer dessert, is an Indian ice cream. Adding Pineapple here is a delicious twist to traditional kulfi. Pineapple kulfi simply melts in your mouth with its creamy texture and small chunks of pineapple. Pineapple Kulfi is delicious and easy to make. This is my friend Raj's recipe and for this recipe we don’t need an ice cream maker. I served this to my friends and they were surprised to know this was homemade and they all enjoyed it thoroughly.

5 from 2 votes

Print Recipe Pin Recipe

Course Dessert
Cuisine Indian

Servings 8 people

Ingredients

14 oz can of condensed milk sweetened
1 ½ cup cream
1 ½ cup milk
½ tsp agar-agar
8 oz can pineapple crushed, unsweetened

Instructions

Drain the syrup from pineapple. Do not squeeze and keep aside. Keep it in freeze till we are ready to use.
In a heavy saucepan add condense milk, cream and milk, mix them well.
Bring the milk mix to boil over medium heat, stirring occasionally. When milk hot but not boiling take out 1/4 cup of milk in a bowl and add agar-agar, mix it well making sure there are no lumps. Adding agar-agar, you will avoid the water crystal and kulfi will have smooth texture.
Add the agar-agar mix to milk. Keep stirring till milk comes to boil, making sure agar- agar has mixed well and no lumps. Turn off the heat.
Transfer the milk to glass bowl and freeze it for 3-4 hours, ice cream should be half the way freeze mix it in blender on highspeed for about 30 seconds. Take them out in a bowl add the pineapple chunks and mix it the well.
You can freeze the Kulfi in a glass bowl and cover it. You can also freeze in small containers, kulfi molds, or popsicle molds. I am using 4-1/2 oz cups. Freeze them, how long it will take depends on the size of containers or mold you are using.

Notes
Do not use, more than recommended amount of agar-agar, it will change the texture of Kulfi and will make it firm. Fresh pineapple does not work well for this recipe.

Keyword Ananas Kulfi, Candance Milk, Creamy, Dessert, Gluten Free, Homemade, Ice Cream, Party Food, Street Food, Summer Treat

Tried this recipe?Let us know how it was!
You will also enjoy Falooda Kulfi , Mango Ice Cream, Mango Cheese Cake,
July 21, 2019
Lauki Vadi Ki Sabji
Lauki Vadi Ki Sabji

Laucki is also known as Bottle gourd. This is a healthy and wholesome lentil and vegetable main dish. I like making Lauki as it is mild in taste and easy to digest. I usually will serve this with plain rice or rotis.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes
Cook Time 10 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Equipment
Instant Pot

Ingredients

4 cup laucki
bottle gourd, peeled and cut into byte size cubes
1/3 cup
moong dal vadi

broken into small pieces
3/4 cup tomato puree
1 tsp ginger paste
2 tbsp oil
1 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 tbsp coriander powder dhania
1/4 tsp turmeric haldi
1/2 tsp red chili powder
1 tsp salt
1/4 tsp garam masala
1/2 cup water

Instructions

I am using instant pot; I am using the instant pot instead of pressure-cooker. Not
for saving time but ease of use.
Heat one tablespoon of oil in instant pot on sautéed mode. Oil should be moderately hot, add moong dal vadi stir-fry till they are light golden brown this should take about 1minute. take out the vadies from instant pot.
Add remaining 1 tablespoon of oil, in instant pot keeping on sautéed mode oil should be moderately hot and add cumin seeds. When seeds start to crack, add the asafetida, stir and add tomato puree, ginger, coriander powder, turmeric, salt and chili powder and cook stirring occasional till spice mix start leaving the oil.
Add bottle gourd, vadies and 1/2 cup of water. Change the setting to pressure cook on high mode. Set the time for 6 minutes. (At this time instant pot is working just like pressure cooker, it will take same time building the pressure and after cooking releasing the pressure as pressure cooker, advantage is you can take care other work you have to do or even if you have to go out.)
Open the instant pot when you are ready. After you open the instant pot adjust the water if you need more, add garam masala.

Video

Notes
I like to serve this with roti or rice. This makes a very satisfying meal.
Enjoy! Thank you

Tried this recipe?Let us know how it was!
Lauki Vadi Ki Sabji: A Flavorful Indian Delight

Lauki Vadi Ki Sabji is a traditional Indian dish made primarily with bottle gourd (Lauki), lentil nuggets (Vadi), and a variety of spices cooked in a curry or gravy. It is a popular dish among individuals following a vegan, gluten-free, and low-fat diet, making it suitable for those with dietary restrictions such as diabetes.

The dish typically involves cooking lentil nuggets with bottle gourd and various vegetables in a flavorful curry or gravy made with spices such as cumin, coriander, turmeric, and ginger. It can be easily prepared in an Instant Pot for a quicker cooking process while retaining its nutritional value and flavors.

Lauki Vadi Ki Sabji provides a wholesome meal option packed with protein from lentils, fibre from vegetables, and essential nutrients, making it a nutritious and satisfying choice for individuals seeking a balanced diet.

Lauki Vadi Ki Sabji is a traditional Indian dish made with bottle gourd (lauki) and sun-dried lentil dumplings (vadi). This Lauki Vadi Ki Sabji recipe combines the subtle flavors of lauki with the richness of vadi to create a hearty and nutritious dish that’s bursting with flavor. With its simple yet satisfying taste, Lauki Vadi Ki Sabji is a popular choice for everyday meals in Indian households.

Step 1: Preparing the Vadi

To begin, soak the sun-dried lentil dumplings (vadi) in water for about 15-20 minutes until they become soft and pliable. Once softened, squeeze out any excess water from the vadi and set them aside. This step helps ensure that the vadi cook evenly and absorb the flavors of the dish.

Step 2: Preparing the Lauki

Peel the bottle gourd (lauki) and cut it into small cubes or slices, depending on your preference. Lauki tends to cook quickly, so it’s essential to cut it into uniform pieces to ensure even cooking. Rinse the chopped lauki under cold water to remove any dirt or impurities before using it in the recipe.

Step 3: Tempering and Cooking

In a pan, heat oil or ghee over medium heat and add cumin seeds, mustard seeds, and asafoetida (hing) to the hot oil. Allow the seeds to crackle and release their aroma before adding finely chopped green chilies adding minced ginger for added flavor.

Step 4: Adding Spices and Lauki

Once the spices such as turmeric powder, coriander powder, red chili powder, and garam masala to the pan, stirring well to coat with the aromatic spices. Add the chopped lauki to the pan, stirring to combine with the spices. Cover the pan and let the lauki cook until it becomes tender but still retains its shape.

Step 5: Incorporating the Vadi

Once the lauki is cooked, add the soaked and squeezed vadi to the pan, gently mixing them with the cooked lauki and spices. Allow the vadi to simmer in the gravy for a few minutes, allowing them to absorb the flavors of the dish. Adjust the consistency of the gravy by adding water as needed to achieve the desired thickness.

Step 6: Garnishing and Serving

Before serving, garnish the Lauki Vadi Ki Sabji with freshly chopped cilantro leaves for a burst of freshness and color. Serve the sabji hot with steamed rice or roti for a wholesome and satisfying meal that’s sure to please your taste buds.

Tips for Perfect Lauki Vadi Ki Sabji
- Soaking Vadi: Ensure to soak the vadi in water until they become soft and pliable before adding them to the sabji. This step helps prevent the vadi from being too hard or chewy after cooking.
- Cutting Lauki: Cut the bottle gourd into uniform pieces to ensure even cooking. Avoid overcooking the lauki as it can become mushy and lose its texture.
- Adjusting Spice Level: Customize the spice level of the sabji according to your taste preferences by adjusting the amount of red chili powder and green chilies used in the recipe.
Variations of Lauki Vadi Ki Sabji
- Adding Tomatoes: Enhance the flavor of the sabji by adding chopped tomatoes along with the Tomatoes add a tangy twist to the dish and complement the earthy flavors of the lauki and vadi.
- Coconut Gravy: For a richer and creamier gravy, add coconut milk or grated coconut to the sabji. Coconut adds a hint of sweetness and depth to the dish, making it more indulgent.
Benefits of Lauki Vadi Ki Sabji
- Nutrient-Rich: Lauki is low in calories and rich in essential nutrients such as vitamins, minerals, and dietary fiber, making it a healthy addition to your diet.
- Protein-Packed: Vadi provides a good source of plant-based protein, essential for muscle repair and growth, making Lauki Vadi Ki Sabji a nutritious meal option for vegetarians.
- Digestive Aid: Lauki is known for its digestive properties and is often included in Indian cuisine to aid in digestion and promote gut health.
Frequently Asked Questions (FAQs)

Can I use store-bought vadi for this recipe?
- Yes, you can use store-bought sun-dried lentil dumplings (vadi) for convenience. However, homemade vadi may have a fresher flavor and texture.
Can I make Lauki Vadi Ki Sabji ahead of time?
- Yes, you can prepare the sabji in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently before serving.
Is Lauki Vadi Ki Sabji vegan-friendly?
- Yes, Lauki Vadi Ki Sabji can be made vegan by using oil instead of ghee for tempering and omitting any dairy-based garnishes.
Explore more delightful Indian recipes on Manjula’s Kitchen, such as Aloo Baingan for another culinary adventure.
May 25, 2019