Indian cuisine is renowned for its rich flavors, aromatic spices, and diverse dishes. While some may think that Indian cooking is complicated, there are numerous easy Indian recipes that you can prepare without spending hours in the kitchen.
This guide will introduce you to a variety of easy Indian recipes that are both delicious and straightforward to make. From appetizers to main courses and desserts, these Indian food recipes will become staples in your culinary repertoire.
Easy Indian Appetizers
Vegetable Samosas: These crispy and savory pastries are filled with a spiced mixture of potatoes and peas. They make for a great starter and are relatively simple to prepare with store-bought pastry sheets. Indian snacks that are sure to make every taste bud excited for more.
Chana Chaat: A tangy and spicy chickpea salad, Chana Chaat is an excellent appetizer that can be prepared in minutes. It’s made with boiled chickpeas, tomatoes, green chilies, and a variety of spices.
Paneer Tikka: Marinated in yogurt and spices, paneer cubes are grilled to perfection. This is one of the easy Indian recipes that you can quickly prepare for a party or a family dinner.
Aloo Tikki: These potato patties are flavored with spices and herbs, then shallow-fried until golden brown. Serve them with mint chutney for a delightful appetizer. One of the easy Indian street food recipes that is most tried in northern parts of India.
Simple Indian Main Courses
Palak Paneer: This spinach and cottage cheese curry is not only healthy but also easy to prepare. The creamy spinach sauce pairs perfectly with the soft paneer, making it a favorite among vegetarians.
Chole Bhature: Chole (spiced chickpea curry) and Bhature (fluffy deep-fried bread) are a classic combination. Despite its restaurant-style taste, it is one of the Indian food recipes easy to recreate at home.
Vegetable Biryani: A fragrant and flavorful rice dish, Vegetable Biryani can be made quickly using a pressure cooker or an Instant Pot. It’s a one-pot meal that’s perfect for a busy weeknight.
Dal Tadka: This daal recipe is a staple in Indian households. It involves cooking lentils with spices and then tempering them with ghee, garlic, and cumin seeds. It’s simple, nutritious, and pairs well with rice or roti.
Aloo Gobi: This dry curry made with potatoes and cauliflower is spiced with turmeric, cumin, and coriander. It’s a quick and easy Indian recipe that’s perfect for a weekday meal.
Quick Indian Side Dishes
Raita: A cooling yogurt-based side dish, Raita is made with yogurt, cucumber, mint, and spices. It’s perfect for balancing out spicy dishes.
Jeera Rice: Flavored with cumin seeds, this simple rice dish is a perfect accompaniment to curries. It’s one of the Indian recipes easy to make and adds a fragrant touch to your meal.
Baingan Bharta: Roasted and mashed eggplant cooked with tomatoes, and spices. This smoky-flavored dish is both easy and delicious.
Kachumber Salad: A refreshing salad made with chopped cucumbers, tomatoes, and a sprinkle of lemon juice and chaat masala. It’s a great side dish for any Indian meal.
Easy Indian Desserts
Gajar Halwa: This carrot-based dessert is made by simmering grated carrots with milk, sugar, and ghee. It’s garnished with nuts and cardamom, making it a comforting sweet treat.
Kheer: A rice pudding made with milk, rice, and sugar, flavored with cardamom and garnished with nuts. It’s one of the easy Indian food recipes that’s perfect for any festive occasion.
Rasgulla: Soft and spongy cheese balls soaked in sugar syrup. This dessert can be made quickly with store-bought paneer.
Mango Lassi: A refreshing drink made with yogurt, mango pulp, and a touch of cardamom. It’s perfect for cooling down on a hot day.
FAQs
Q: What are some easy Indian recipes for beginners?
A: Some easy Indian recipes for beginners include Chana Chaat, Aloo Tikki, Dal Tadka, and Jeera Rice. These recipes are simple to follow and don’t require advanced cooking skills.
Q: Can I make Indian food without a lot of spices?
A: Yes, many Indian food recipes can easily be made with a minimal number of spices. For example, Jeera Rice and Raita require only a few common spices like cumin and coriander.
Q: Are there quick Indian recipes for weeknight dinners?
A: Absolutely! Easy Indian recipes like Vegetable Biryani, Palak Paneer, and Aloo Gobi are perfect for weeknight dinners as they can be prepared quickly and offer a balanced meal.
Q: What are some easy Indian desserts I can try?
A: Easy Indian food recipes for desserts include Kheer, Gajar Halwa, and Mango Lassi. These desserts are straightforward to make and are sure to satisfy your sweet tooth.
Q: How can I make Indian food healthier?
A: To make Indian food healthier, use less oil, incorporate more vegetables, and opt for whole grains like brown rice or whole wheat roti. You can also use low-fat dairy products and lean proteins.
Conclusion
Exploring easy Indian recipes doesn’t have to be daunting. With these easy Indian food recipes, you can enjoy the rich and diverse flavors of Indian cuisine without spending too much time in the kitchen.
From appetizers and main courses to desserts, these Indian food recipes easy are perfect for any occasion. So, gather your ingredients and get ready to embark on a culinary journey that celebrates the best of Indian cooking.
Enjoy creating these dishes and sharing them with your loved ones! Explore more recipes on Manjula’s Kitchen and discover the joy of cooking nutritious and delicious food.
Amrood Ki khati Methi Sabji (Sweet and Sour Guava Curry)
Guavas, or "amrood" in Hindi, are simply delicious and probably one of my favorite fruits! This year I have an abundance of guavas growing in my backyard. I like to sprinkle chaat masala on guavas. The spiciness really brings out its flavor. Since I have so many delicious guavas, I decided it was time for me to make Guava Sweet and Sour Curry (Amrood Ki khati Methi Sabji). In case you are not familiar, this is a popular North Indian dish which I believe tastes best with fresh hot puris or parathas. This was a staple sabji when I was a child growing up in India, provided guavas were in season. My brother especially enjoyed this dish. He simply relished this sabji and could enjoy eating it every day. However, there was catch – he would only eat this dish with puris! Rotis or parathas simply did not do this dish justice! My brother would pretend to read a book while eating so no one would disturb him so he could truly enjoy eating in peace! Whenever I make this recipe, I remember our sweet, innocent childhood memories. Guava Sweet and Sour Curry has the best flavors – spicy, sweet and sour – all in one dish!
Heat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add the cumin seeds, asafetida, fenugreek seeds, fennel seeds powder, coriander powder, turmeric, and red chili powder stir for few seconds. Add ginger and guava mix it well add 1 cup of water and cover the pan.
Lower the heat and cover the pan cook for about 5-8 minutes until guavas are tender. Add mango powder, lemon juice and sugar stir and add cilantro. Turn off the heat and cover the pan for few minutes.
Amrood Ki khati Methi Sabji is ready to serve.
Notes
If Guava seeds are hard then remove them, adjust the sugar to taste depends how sweet are guava.
Keyword Amrood, cooking shows, Gourmet food, Guava Fruit, Home Cooking, Homemade, Indian food, Jain Food, Kadoo Ki Subji, Khatta Meetha, Main Dish, Mandir Food, No Garlic, No lahsun, No Onion, No Pyaj, North Indian Recipes, Recipe videos, Sattvik Food, Spicy, Swaminarayan, Tropical Fruit, Vegetarian, Veshno Cooking
Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super easy, simple and is a delicious combination of flavors.
Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated.
Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste.
Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice.
Mojito Mocktail: How to make Mojito Mocktail without Alcohol
Mojito Mocktail is a non-alcoholic beverage of classic Mojito cocktail, featuring a refreshing blend of lime, mint, sugar, and soda water. Bursting with citrus and herbal flavors, this mocktail is the perfect thirst-quencher for any occasion, whether hosting a summer party or just casually craving to get some sweet cold drinks to beat the heat.
Why Drink Mojito Mocktail at the first place at all:
Its Refreshing and Hydrating: The Mojito Mocktail is incredibly refreshing and hydrating, thanks to its combination of lime juice, mint, and soda water. It’s the perfect drink for staying cool and hydrated on hot summer days or after a workout.
Citrusy Boost of Vitamin C: The lime juice in the Mojito Mocktail provides a tangy burst of flavor and a boost of vitamin C. Vitamin C is essential for immune function, skin health, and wound healing, making this mocktail nutritious.
Herbal Infusion: Fresh mint leaves add a burst of herbal freshness to the Mojito Mocktail, providing a cooling sensation and a pleasant aroma. Mint is also known for its digestive properties, making this mocktail a soothing option for after meals.
Versatile and Adaptable: The Mojito Mocktail is incredibly versatile and can be customised according to personal taste preferences. You can adjust the sweetness, tartness, and mintiness to suit your palate, making it a crowd-pleaser for guests of all ages.
Variations of Summer Beverages:
Aam ka Panna: Aam ka Panna (Raw Green Mango Drink) is a refreshing mango drink that is made from raw green mangoes and some mild spices.
Fruit Smoothie: This great smoothie consists of cantaloupes, strawberries, and yogurt with a touch of ginger giving a nice and tangy taste.
Kale and Spinach Smoothie: Kale and spinach smoothie, is a healthy way to start your day! This is a delicious and refreshing drink.
Mango Smoothie: This recipe for Mango Smoothie is simply delicious, not to mention a perfect summer drink. This is a very easy and quick recipe. Mango smoothie can also make a very refreshing dessert when served in a bowl.
Tips for Making Perfect Mojito Mocktail:
Use Fresh Ingredients: For the best flavor, use fresh lime juice, mint leaves, and high-quality soda water in your Mojito Mocktail.
Muddle Gently: When mixing the mint leaves and lime wedges, be sure to do so gently to release their flavors without crushing them into a pulp. Muddling too vigorously can result in bitter flavors from the mint stems and pith of the lime.
Adjust Sweetness to Taste: Taste the mocktail as you go and adjust the sweetness to your liking. You can more or less use simple syrup or sugar depending on how sweet you prefer your mocktail.
Serve Chilled: Serve the Mojito Mocktail over ice in a chilled glass for maximum refreshment. Garnish with a sprig of fresh mint and a slice of lime for a beautiful presentation.
FAQs about Mojito Mocktail:
Can I make Mojito Mocktail in advance?
While it’s best to prepare Mojito Mocktail fresh to enjoy its vibrant flavors, you can pre-mix the lime juice, mint leaves, and simple syrup in advance and store them in the refrigerator until ready to serve. Add soda water and ice just before serving.
Can I make Mojito Mocktail without sugar?
Yes, you can make Mojito Mocktail without sugar by using a sugar-free sweetener such as stevia or monk fruit sweetener. Adjust the sweetness to your taste preference, keeping in mind that the sugar helps balance the tartness of the lime juice.
Can I make Mojito Mocktail with other herbs?
While mint is the traditional herb used in Mojito Mocktail, you can experiment with other herbs such as basil, cilantro, or thyme for a unique twist. Be mindful of the flavor profile of the herbs and adjust the quantities accordingly.
Whether enjoyed as a refreshing summer cooler or a festive party drink, its citrusy and herbal flavors are sure to delight your taste buds. With endless variations to explore and simple tips to follow, you can easily master the art of making perfect Mojito Mocktails at home and impress your family and friends with your mixology skills.
Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in a rich masala curry. Hyderabadi baingan is the perfect party dish to serve to guests with a sophisticated palette because of the mixture of nutty spices.
12smallIndian Eggplantif they are not available, use Japanese eggplant and slice them in long 8 long pieces
2Tbspoilto stir fry the eggplants
For Spice Mix
1tspcumin seedsjeera
1/4tsp fenugreek seedsmathi
1Tbspcoriander seedssabut dhania
10cashews crushedkaju
1Tbspsesame seeds til
2Tbspcoconut powdergola
For Gravy
2Tbspoil
1/2tspblack mustard seedsrai
1/8tsp asafetidahing
1/2tspturmerichaldi
1tspred chili powder
1 tspsugar
1-1/2tspsalt
1Tbsptamarind paste
2tomatoescut them in small pieces will make 1-1/2 cup puree
1 tspchopped ginger
2Tbspchopped cilantro for garnish
Instructions
Make a slit into eggplants, but not cutting them into half. If you are using Japanese eggplant slice them in 8 long pieces.
Heat the oil in flat frying pan over low medium heat and stir-fry eggplant rotating occasionally till they are tender not mushy. Set them aside.
For the spice mix take all the ingredients, cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder, and grind them in fine powder. Set it aside.
Blend tomatoes and ginger together to make into fine puree. Set it aside.
Heat the flat frying pan over low medium heat, I am using the same pan I stir fry the eggplants. When the oil is moderately hot add the mustard seeds as they crack turn off the heat. Add all the spices asafetida, turmeric, red chili powder and dry spice mix stir for about 2 minutes, all the spices should be roasted.
Add tomato puree, sugar, salt, and about 1 tablespoon of tamarind paste. Stir fry the gravy until the mix becomes a little thick and start leaving the oil from the sides. Add 1/2 cup of water and bring it to a boil.
Add the eggplant spreading in the frying pan, stir gently cover the pan lower the heat to low and let it simmer for about 7-8 minutes stirring occasionally.
Eggplant should be soft and tender not mushy and coated well with the spices. Adjust the gravy thickness to your choice. Add the cilantro stir gently.
Indulge in the rich flavors of Hyderabadi Vegetables Curry cuisine with this authentic Hyderabadi Bagara Baingan recipe. A Gluten free and vegan delight with rich flavours offering spicy tantalizing savoury in every bite. Begin by making a careful slit into the eggplants, ensuring not to cut them in half. If you opt for Japanese eggplants, slice them into 8 long pieces for an elegant presentation, enhancing the visual appeal of this Hyderabadi baingan dish.
In the initial steps of crafting the Hyderabadi Bagara Baingan, take a flat frying pan and heat oil over a gentle low-medium flame. This crucial stage sets the foundation for the distinctive flavors of the bagara baingan recipe, ensuring a perfect balance of aromas.
As the oil warms embark on the preparation of the eggplants, a key element in the Hyderabadi baingan recipe. Stir-fry the eggplants with precision, delicately rotating them occasionally to evenly expose each side to the heat. The goal is to achieve the ideal tenderness without allowing them to become mushy, preserving the integrity of the eggplants in the bagara baingan.
The careful execution of this step is vital to the success of the Hyderabadi bagara baingan recipe, as it lays the groundwork for the subsequent infusion of flavors. Once the eggplants have reached the desired level of tenderness, take a moment to appreciate the beautifully cooked result. Set aside these meticulously prepared eggplants, ready to absorb the forthcoming aromatic spices that define the distinctive taste of the Hyderabadi bagara baingan.
This meticulous stir-frying process not only ensures the perfect texture of the eggplants but also sets the stage for the symphony of flavors that will unfold in the later stages of the bagara baingan Hyderabadi preparation. As you proceed with the hyderabadi baingan recipe, the memory of these beautifully cooked eggplants will linger, enhancing the overall culinary experience of savoring this Hyderabadi classic.
Now, let’s prepare the spice mix that will elevate the Bagara Baingan Hyderabadi to new heights. Gather cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder. Grind them into a fine powder, creating a fragrant and flavorful blend. This spice mix will play a crucial role in the distinctive taste of this Hyderabadi delicacy.
Moving on, blend tomatoes and ginger into a fine puree, setting it aside for later use. In the same flat frying pan used for stir-frying eggplants, heat it over low-medium heat. Once the oil is moderately hot, add mustard seeds. As they crack, turn off the heat and introduce the spices – asafetida, turmeric, red chili powder, and the previously prepared dry spice mix. Stir this aromatic blend for about 2 minutes, ensuring the spices are well-roasted.
Add the tomato puree, along with sugar, salt, and a tablespoon of tamarind paste to the mix. Stir-fry the gravy until it thickens slightly, allowing the oil to separate from the sides. Pour in 1/2 cup of water and bring it to a gentle boil.
Now, carefully add the stir-fried eggplants into the pan, ensuring they are well-coated with the aromatic spices. Stir gently, cover the pan, lower the heat to simmer, and let it cook for about 7-8 minutes. The eggplants should be soft and tender, not mushy, absorbing the flavors of the rich Hyderabadi Bagara Baingan.
Adjust the thickness of the gravy to your preference and finish by adding fresh cilantro, stirring gently. Your Hyderabadi Bagara Baingan is now ready to be savored, offering a symphony of flavors that characterize this classic dish.
Aam ka Panna (Raw Green Mango Drink) is a refreshing healthy mango drink that is made from raw green mangoes and some mild spices. This chilled drink is great for hot summer days as it has a very nice cooling effect.
As the summer sun intensifies, the quest to satisfy our thirst for beverages that beats the heat becomes paramount, prompting us to seek refuge from its relentless heat. An array of choices presents itself, from invigorating mojito mocktails and Jal Jeera to the soothing allure of salted lassi. Amidst these options, a particular favorite emerges – the cherished Aam ka Panna or raw mango juice.
Discover a recipe to satisfy your summer cravings with this delightful blend. Enjoying the delicious combination of sweet and tangy raw mangoes in the hot summer days is a beloved tradition for numerous individuals. An excellent method to relish the tropical fruit’s essence is by making a revitalizing green mango juice, commonly referred to as raw mango drink.
Follow this detailed tutorial to assist you in making this invigorating drink that harmoniously combines the sharpness of raw mangoes, the sweetness of sugar, and the crispness of mint leaves.
Step 1: Preparing the Raw Mango
To embark on this gastronomic journey, opt for ripe but still firm raw mangoes. The objective is to peel the mango, cut it into sizable chunks, and gently extract the seed. The mango’s lively green color guarantees a delightful explosion of taste, rendering it perfect for our green mango juice recipe. The mango pieces should be sufficiently substantial to ensure a strong mango essence with each sip.
Step 2: Cooking the Mango Slices
In the subsequent phase, the raw mango’s delightful flavor is obtained by simmering the slices in about 2 cups of water. This step typically lasts for approximately 10 minutes, during which the mango slices undergo a remarkable transformation from their initial firmness to a tender and succulent state. As the water gently simmers and the mango slices gradually soften, the kitchen becomes infused with an enticing fragrance that promises a refreshing experience.
Step 3: Blending the Mango
After the mango slices have reached a suitable temperature, proceed to transfer them into a blender. Combine a thoughtfully selected array of ingredients, reserving half of the sugar for later use – we will incorporate it gradually to attain the ideal harmony of flavors. Through the blending procedure, the mango slices will be converted into a rich puree enriched with the flavors of the additional ingredients, establishing the foundation of our fresh mango juice.
Step 4: Adjusting the Consistency and Flavor
As the mixture reaches its final stage, add approximately 2 cups of water. This step serves a twofold purpose: it helps achieve a texture similar to that of orange juice, ensuring the right consistency for the raw mango juice, while also balancing the flavors to perfection. Now, it is time to embark on a delightful taste-testing adventure. Take a sip of the raw mango juice, evaluate its saltiness and sweetness, and make any necessary adjustments. The objective is to create a harmonious fusion of flavors that captures the essence of summer in every delightful mouthful.
Step 5: Presentation and Garnish
With the green mango juice now attaining its peak deliciousness, it’s time to elevate the experience further. Serve the concoction over ice, transforming it into a chilled elixir that promises to quench the most formidable thirst. Consider garnishing your raw mango drink with fresh mint leaves to add a touch of sophistication and visual appeal. The vibrant greenery enhances the aesthetic and contributes a subtle herbal note, complementing the overall flavor profile.
Crafting the perfect raw mango juice recipe, or raw mango drink, is an artful journey that intertwines the raw vitality of mangoes with the subtle nuances of complementary ingredients. This recipe encapsulates the essence of summer in a glass – a symphony of flavors that dance on the palate, providing a momentary escape to tropical bliss. So, peel, boil, blend, and savor the magic of green mango juice, a testament to the beauty of seasonal indulgence.
Vegetable Cheela Rolls is a healthy and delicious any-time meal. Cheela Rolls is a treat for people who are vegan and gluten free. Cheela is like a besan dosa, and can be used as a wrap and this cheela wrap with vegetables makes a wholesome meal. Cheela Rolls can be used as a snack and also for good a lunch box meal.
Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside.
To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat.
To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
Pour about 1/4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle.
When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula.
Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about ½ cup of stir-fry diagonally and roll it.
Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney.
Enjoy!
Notes
In the ingredients, we need about 4 cups total of sliced vegetable (this includes the cabbage, bell pepper, and carrots)Suggestions Use or preferred vegetables and also works good with any leftover vegetables.
A Comprehensive Guide to Besan Cheela Recipe with Vegetables
Welcome to Manjula’s Kitchen, your ultimate destination for authentic Indian recipes and culinary inspiration. Today, we embark on a flavorful journey to explore the delightful world of Vegetable Cheela Rolls, a versatile and nutritious dish that is perfect for any meal of the day. Made with besan (gram flour) and a colorful assortment of vegetables, these cheelas are not only delicious but also packed with vitamins, minerals, and fibre.
Join us as we unravel the secrets to creating the perfect Besan Cheela Recipe with Vegetables, along with tips, variations, benefits, and answers to frequently asked questions. Vegetable cheela is a delectable gluten-free and vegansnack, perfect for appetizers or as a bread alternative, offering a flavorful option for those seeking tasty and wholesome options.
Preparing the Batter for Vegetable Cheela
Begin by preparing the batter for the besan Vegetable Cheela, the foundation of this delectable dish. In a mixing bowl, combine besan (gram flour) with water to create a smooth and lump-free batter. Add finely chopped vegetables such as carrots, bell peppers, spinach, and green chilies to the batter, along with spices like turmeric powder, cumin powder, and salt. Mix well to ensure that the vegetables are evenly distributed throughout the batter, imparting their vibrant colors and flavors.
Cooking the Vegetable Cheela
Once the batter is ready, it’s time to cook the Vegetable Cheela to perfection. Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil or ghee. Pour a ladleful of the batter onto the skillet and spread it evenly in a circular motion to form a thin layer. Cook the cheela for a few minutes until the edges start to crisp up and bubbles appear on the surface. Flip the cheela using a spatula and cook the other side until golden brown and crisp. Repeat the process with the remaining batter, adjusting the heat as needed to ensure even cooking.
Assembling the Vegetable Cheela Rolls
Once all the cheelas are cooked, it’s time to assemble the besan Vegetable Cheela Rolls, adding an extra layer of flavor and texture. Place a cooked cheela on a clean surface and spread a generous layer of mint chutney or yogurt sauce over it. Add a filling of thinly sliced cucumber, tomatoes and fresh coriander leaves on one side of the cheela. Roll the cheela tightly into a cylindrical shape, securing the filling inside. Repeat the process with the remaining cheelas to create a batch of delicious besan Vegetable Cheela Rolls.
Tips for Perfect Vegetable Cheela Rolls Every Time
Use a non-stick skillet or tawa to cook the cheelas to prevent sticking and ensure easy flipping.
Add a pinch of baking soda to the batter to make the cheelas light and fluffy.
Experiment with different vegetables and spices to customize the flavor of your cheelas according to your taste preferences.
Serve the besan Vegetable Cheela Rolls hot with a side of green chutney or ketchup for dipping.
Variations of Besan Cheela Recipe with Vegetables
Paneer Cheela: Add crumbled paneer (Indian cottage cheese) to the vegetable filling for added protein and richness.
Masala Cheela: Sprinkle chaat masala or garam masala over the cooked cheelas for an extra burst of flavor.
Cheese Cheela: Grate some cheese over the filling before rolling the cheelas for a gooey and indulgent twist.
Health Benefits of Vegetable Cheela Rolls:
Vegetable Cheela Rolls are not only delicious but also nutritious, offering a range of health benefits:
Besan (gram flour) is rich in protein, fiber, and essential nutrients, making it a healthy alternative to refined flour.
Vegetables add vitamins, minerals, and antioxidants to the dish, promoting overall health and well-being.
Cheelas are low in calories and high in satiety, making them a filling and satisfying option for weight management.
Frequently Asked Questions (FAQs) About Vegetable Cheela Rolls
Q: Can I make the batter for Vegetable Cheela in advance?
A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking the cheelas.
Q: Can I freeze Vegetable Cheela Rolls for later use?
A: While it’s best to enjoy besan Vegetable Cheela Rolls fresh, you can freeze them for up to 1 month. Wrap them individually in plastic wrap or foil and store them in an airtight container. Thaw and reheat in a skillet or microwave before serving.
Q: What other fillings can I use for Vegetable Cheela Rolls?
A: You can get creative with the fillings for Vegetable Cheela Rolls. Try adding cooked beans, grated cheese, or leftover cooked vegetables for added flavor and variety.
Congratulations! You have now mastered the art of making besan Vegetable Cheela Rolls, a wholesome and delicious dish that is sure to impress your family and friends. Whether enjoyed as a snack, appetizer, or light meal, these flavorful rolls are a testament to the rich culinary heritage of India. Explore more recipes and culinary inspirations on Manjula’s Kitchen and continue your culinary adventures with confidence and creativity.
If you liked the recipe here are some other recipes that you may like too
Vegetable Cheela: A savory Indian pancake made with mixed vegetables and chickpea flour.
Palak (Spinach) Paneer: A classic North Indian dish made with spinach and paneer cheese cooked in a creamy tomato-based sauce.
Potato soup is very comforting and delicious. At my home this was known as Aloo Ki Kadhi. This soup was served with Puri which is an Indian whole wheat fried bread. Potato Soup is mildly flavored and easy to make.
1cuppotatoesboiled peeled and cut into small pieces
2Tbspoilcanola or vegetable oil
1tspcumin seedsjeera
1Tbspall-purpose flourmaida or plain flour
1/4tspfenugreek seedsdana mathi
1/4tspblack pepperkali mirch
1bay leavetajpat
1dry red chili broken into 2 pieces
2tspginger paste
1tspsalt
1/4tspgaram masala
2Tbspfinely chopped cilantrohara dhania
Instructions
Mix mashed potatoes, yogurt, ginger juice, and black pepper well add about 1 cup of water and make a smooth batter. Set aside.
Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds as they crack add fenugreek seeds, and all-purpose flour, stir for 1-2 minutes until all-purpose flour become very light brown.
Add red chili and bay leave, brake in 2 pieces, stir and add yogurt mix and mix it well. Turn the heat to low medium.
Add potatoes and about 2 cups of water and let it cook for about 5 minutes. Stir occasionally. Add salt, garam masala and cilantro, lower the heat to low and let it cook for 2 more minutes.
Adjust the thickness of the soup to your taste.
Potato soup is ready. Enjoy!
Notes
This is best served with Puri (puffed fried bread).
Mix all the ingredients together except water, besan, all-purpose flour, salt, turmeric, asafetida, and oil, add the water as needed to make firm dough. Lightly oil the dough, cover the dough and set aside for at least 15 minutes.
Spice Filling
Mix all the ingredients for spice mix except sugar and lemon juice, coconut powder, sesame seeds, fennel seeds, coriander, cumin seeds, chili powder, garam masala, asafetida, and salt.
Grind the spices to a coarse powder, coffee grinder or spice grinder works the best.
Take the spice mix in a bowl and add the sugar and lemon juice, mix it well set aside.
Making Bhakarwadi
Mix besan with about 3 tablespoons of water to make a thin batter. Set aside.
Knead the dough for a minute before rolling, make it into ball. Lightly floured the rolling surface and flatten the dough ball. Roll into about 12-13-inch diameter.
Spread the filling evenly over leaving about ¼” border all around, and press the filling lightly slightly pressing.
Roll the sheet gently, but firmly until you have a nice firm log. Roll the log gently 6-7 times this helps keeping together, and press lightly.
With a sharp knife slice the both ends about 1 inch long then slice the log into 3/4 inch thick, this should make about 14 -16 Bhakarwadi.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
Dip them in the batter from both sides one at a time and drop them slowly into the hot oil. Fry the Bhakarwadi until both sides are golden-brown, turning occasionally. Each batch will take 7-8 minutes to cook.
Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish. This can complement any meal. Masala Arbi can be served with paratha or roti.
Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless.
Peel the skin and slice them into about 1/8” thick rounds. Set aside.
In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside.
Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away).
Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,
Stir and add spice paste stir for about 30 seconds till oil start separating from oil.
Add green chili stir for few seconds.
Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other.
Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes.
Tadka Urad Dal was a favored lentil dish in my family while I was growing up. Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals be it lunch or dinner.
Wash and soak urad dal for at least 20 minutes. Dal will be double in volume after soaking. Drain the water.
Put dal with 2 cups water into a pressure cooker and add salt, turmeric, and ginger. Close the cover and cook on medium high heat.
When the pressure cooker starts to steam, turn the heat down to low and cook for five minutes.
Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be not very mushy you should be able to see the grains. You should be able to scoop the dal with roti. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be.
Add garam masala, and mango powder mix it well.
Seasoning
Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, ginger, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spiced chaunk over hot dal, before serving.
Urad Dal Tadka, also known as Urad Dal Ka Tadka or Black Urad Dal Tadka, is a flavorful and comforting lentil dish that hails from North India. This urad dal tadka recipe features split black gram lentils cooked to perfection and tempered with aromatic spices, creating a dish that’s gluten free, healthy, hearty and satisfying. Whether served with steamed rice, roti, or naan bread, urad dal tadka is sure to delight your taste buds and leave you craving more of its irresistible flavors.
To commence the preparation, it is imperative to first ensure that all the vegetables are meticulously dried, a step crucial in achieving the desired texture and consistency in the final dish. This entails patting dry each vegetable, thereby mitigating excess moisture which could potentially alter the outcome of the recipe.
Once the vegetables are suitably dried, the next step entails assembling all the ingredients within a food processor. This multifunctional kitchen appliance serves as the cornerstone in amalgamating the disparate elements into a cohesive mixture. However, it is imperative to exercise caution during this stage, as over-processing the ingredients can lead to an undesired homogeneity akin to a paste. The objective here is to achieve a harmonious blend wherein the individual components remain discernible, imparting both visual appeal and varied texture to the final product.
Upon achieving the desired consistency, the mixture is then transferred from the confines of the food processor. At this juncture, it should embody the texture of a chunky yet pliable dough, indicative of a successful amalgamation of ingredients. This textured amalgam serves as the canvas upon which the ensuing steps of the recipe unfold.
With the mixture at hand, the next course of action involves portioning it into individual servings. This is accomplished by dividing the mixture into 16 equal portions, each to be fashioned into flat patties approximately half an inch in thickness. This meticulous shaping process not only ensures uniformity in size but also facilitates even cooking, thereby contributing to the overall gustatory experience.
As the patties take shape, attention shifts towards the culinary medium responsible for their transformation—hot oil. In a frying pan preheated to medium-high heat, a liberal amount of oil is introduced, its shimmering surface a harbinger of the culinary alchemy about to unfold. With utmost care, the patties are then gently lowered into the oil, ensuring that they are evenly spaced and devoid of any overlap. This deliberate approach not only prevents overcrowding but also promotes uniformity in cooking, allowing each cutlet to attain a golden brown hue, indicative of its culinary readiness.
Throughout the frying process, periodic rotation of the cutlets ensures uniformity in color and texture, with a total cooking time averaging between 5 to 6 minutes. Once the desired golden hue is achieved, the cutlets are carefully removed from the frying pan, their journey culminating on a bed of absorbent paper towels. This final step serves the dual purpose of draining any residual oil while preserving the inherent crispiness of the cutlets.
In culmination, the fruition of this culinary endeavor is best savored when the cutlets are served piping hot, their delectable aroma tantalizing the senses. Paired with the refreshing zest of cilantro chutney, each bite is a symphony of flavors and textures—a testament to the meticulous preparation and artistry inherent in this timeless recipe.
Tips for Perfect Urad Dal Tadka
Soak Urad Dal: Soaking the urad dal before cooking helps reduce the cooking time and ensures that the lentils cook evenly and become tender.
Control Spice Level: Adjust the amount of dried red chilies and red chili powder according to your spice tolerance. For a milder dal, reduce the amount of spice used or remove the seeds from the dried red chilies.
Enhance Flavor with Ghee: For an extra layer of richness and flavor, consider using ghee (clarified butter) instead of oil for tempering the spices. Ghee adds a distinctive nutty flavor and aroma to the dish.
Variations of Urad Dal Tadka
Urad Chana Dal Tadka: Combine black urad dal with chana dal (split chickpeas) for a nutritious and flavorful variation of the dish. The combination of lentils adds texture and depth to the dal tadka.
Creamy Urad Dal Tadka: For a creamy texture, blend a portion of the cooked urad dal before adding it back to the tempering mixture. This creates a velvety sauce that coats the lentils, resulting in a luxurious and indulgent dal tadka.
Benefits of Urad Dal Tadka
Rich in Protein: Urad dal is a excellent source of plant-based protein, essential for muscle repair and growth.
High in Fiber: Urad dal is also high in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.
Packed with Nutrients: Urad dal is rich in essential nutrients such as iron, magnesium, and potassium, supporting overall health and well-being.
Frequently Asked Questions (FAQs)
Can I make urad dal tadka without soaking the lentils?
While soaking the lentils helps reduce the cooking time, you can still cook urad dal tadka without soaking, although it may take longer for the lentils to become tender.
Can I make urad dal tadka ahead of time?
Yes, urad dal tadka tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.
Is urad dal tadka vegan-friendly?
Yes, urad dal tadka is inherently vegan as it contains no animal products. It’s a perfect option for those following a vegan or plant-based diet.
Boondi Ka Raita is a delicious and easy to make side dish which compliments any meal. Boondi ka raita is a yogurt based Indian condiment. Raita is an integral part of Indian cuisine.
Soaking Boondi: The Essential First Step in Boondi Raita Recipe
Embark on creating the best Boondi Raita by beginning with a crucial step: soaking boondi in warm water for approximately 10 minutes. This ensures the boondi achieves the ideal texture for a delectable raita. Allow the boondi to absorb the water, undergoing a softening process that enhances its ability to meld seamlessly with the yogurt.
Gently Squeezing Boondi: Preserving Texture for Perfect Boondi Raita
Following the soaking period, delicately squeeze the boondi in your palms, emphasising the importance of preserving its individual texture. Avoid mashing the boondies, ensuring they retain a distinct shape and a pleasant, slightly chewy consistency. This step contributes to the overall appeal and mouthfeel of the boondi raita.
Whisking Yogurt: Achieving the Right Consistency for Boondi Raita Recipe
In a bowl, whisk the yogurt, a pivotal step in mastering the art of the best Boondi Raita. Adjust the yogurt’s thickness by adding water as needed, aiming for a consistency resembling pancake or dosa batter. This meticulous process ensures that the yogurt provides the perfect base, allowing the other ingredients to harmonise in creating a flavorful raita.
Seasoning with Spices: Elevating Flavour in Boondi Raita Recipe
Once the yogurt reaches the desired consistency, add a medley of spices to elevate the flavour profile of your Boondi Raita. Incorporate salt, black salt, cumin seed powder, chilli powder, and finely chopped mint leaves. The combination of these spices creates a symphony of tastes, enhancing the overall richness and depth of the raita.
Mixing Boondi with Yogurt: Creating the Perfect Boondi Raita Blend
With the spices seamlessly integrated into the yogurt, introduce the soaked and gently squeezed boondi into the mixture. Thoroughly mix the boondi with the flavoured yogurt, ensuring an even distribution of spices and a cohesive blend. This step is crucial in achieving a balanced and well-infused Boondi Raita.
Garnishing with Mint Leaves: Final Touch to Boondi Raita Recipe
Elevate the visual appeal and freshness of your Boondi Raita by garnishing it with additional mint leaves. This final touch not only adds a burst of colour but also enhances the aromatic quality of the raita. The mint leaves serve as a delightful finishing touch, making your Boondi Raita an inviting and flavorful addition to any meal.
Papad ki sabzi this is a traditional Rajasthani dish. Papad ki subji is delicious and flavorful. Papad ki sabji has a distinct flavor and easy to make. Serve this hot with roti, paratha or plain rice.
4 plain papad I am using plain urad dal 8” diameter- Papadam
2tbspoil
1tbspcumin seeds – jeera
1/8tbspasafetida – hing
2 whole red chili dried
2cup of plain yogurt, sour yogurt works better – curd, dahi
2tbspfinely shredded ginger
1 tbspred chili powder – lal mirch
1/2tbspturmeric – haldi
2tbspcoriander powder – dhania
1/2tbspfenugreek seeds – mathi dana
1 tbspsalt
2 tbspfinely chopped cilantro – hara dhania
Instructions
Wash and soak fenugreek seeds for about 5 minutes, and change the water 3-4 times, this will reduce the bitterness from the fenugreek seeds. Drain the water and set aside.
Break the papad in small pieces. Set aside.
In a bowl beat the yogurt until it is smooth. Add ginger, chili powder, turmeric, coriander powder, and fenugreek seeds and mix it well.
Heat the oil in a sauce pan over medium heat, oil should be moderately hot. Add cumin seeds as seeds crack add asafetida and whole red chilies, lower the heat.
Add yogurt mix and cook over low heat stir continuously. Let it boil for 2-3 minutes. Add about 1 cup of water and cook for 3-4 minutes after gravy comes to boil.
Add salt and papad mix it and let it cook for 3-4 minutes. Turn off the heat add cilantro. Papad ki sabji is ready to serve.
Need a simple healthy appetizer that is sure to be enjoyed by all? Try serving my "Masala Paneer Cubes" at your next get together! It is homemade paneer mixed with a variety of spices. Serve with crackers, or fruit plate. Masala paneer can be used for many different ways, like paneer pakoras, paneer paratha.
Boil the milk in a heavy-bottomed pan over medium heat, first wet the pan to ensure the milk will not burn. Stir occasionally.
When the milk comes to a boil, add the lemon juice gradually and stir gently. The curd will start separating from the whey. Turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer lined with muslin cloth.
Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
To test whether enough water has been removed from the paneer, rub a little piece of paneer on your palm with your fingers. After rubbing the paneer 15-20 seconds, you should be able to make a firm, smooth ball.
In a small frying pan heat the clarified butter (ghee) over medium heat. When ghee is moderately hot add cumin seeds as seeds crack add green chili and ginger, turn off the heat. Stir fry for few seconds and set aside.
In a mixing bowl mix the paneer with all the ingredients fried cumin mix, salt, black pepper, chili flakes, black pepper and lemon juice.
Mix it well, do not knead the paneer. Put the paneer in a flat bowl and press it to spread evenly. Cover it and refrigerate for at least two hours.
Notes
Notes For this recipe full fat milk works better otherwise paneer will be too dry.Do not knead the paneer that will make paneer little chew.
Explore the perfect fusion of flavors with our delectable masala paneer appetizers and snacks. Satisfy your cravings for gluten-free delights featuring the rich essence of paneer. Indulge in these flavorful snacks that redefine the joy of snacking.
Preparing Masala Paneer at Home:
Indulge in the culinary art of crafting masala paneer by following this easy step-by-step guide on how to make paneer masala at home. Begin the process by boiling milk in a heavy-bottomed pan over medium heat, ensuring the pan is wet to prevent burning. Stir occasionally as the milk comes to a boil. Gradually introduce lemon juice to curdle the milk, separating the curd from the whey. This initial step sets the foundation for a delightful paneer butter masala.
Draining and Squeezing the Curds for Paneer Butter Masala:
After successfully curdling the milk, the next crucial step in the paneer butter masala recipe involves draining the whey. Employ a strainer lined with muslin cloth to filter out excess liquid. Wrap the curds in the cloth, rinse under cold water, and squeeze thoroughly. Testing the paneer’s water content is key; a firm, smooth ball should form after rubbing it on your palm for 15-20 seconds. This meticulous process ensures the perfect texture for your homemade paneer butter masala.
Flavor Infusion with Cumin Mix for Masala Paneer:
Enhance the taste of your paneer butter masala by preparing a flavorful cumin mix. Heat clarified butter (ghee) in a small pan, adding cumin seeds until they crack. Introduce green chili and ginger, stir-frying for a few seconds. This aromatic blend serves as a crucial ingredient in the masala, imparting a distinct and savory touch to your how to make paneer butter masala adventure.
Mixing and Chilling for the Best Paneer Butter Masala:
In a mixing bowl, combine the prepared paneer with the cumin mix, salt, black pepper, chili flakes, and lemon juice. It’s essential to achieve a thorough mix without kneading the paneer. Place the paneer in a flat bowl, press it evenly, and cover it. Allow it to refrigerate for a minimum of two hours. This cooling period not only solidifies the paneer but also intensifies the flavors for an extraordinary paneer butter masala recipe.
Savoring the Delight of Homemade Paneer Butter Masala:
Once refrigerated, your homemade masala paneer is ready to elevate your culinary experience, especially when preparing the tantalizing paneer butter masala. Explore the rich flavors and follow a simple how to make paneer butter masala recipe to create a dish that delights your taste buds and showcases your culinary prowess. Relish the satisfaction of crafting a delectable paneer butter masala from scratch, bringing the authentic taste of Indian cuisine to your dining table.
Dal Dhokli is a traditional Gujarati dish. This recipe consists of spicy whole wheat uncooked roti pieces simmered into dal and cooked to perfection. Dal dhokli has a mild sweet and spicy flavor. Dal dhokli also makes a delightful one pot one dish meal.
Combine all the ingredients in a bowl, whole wheat flour, besan, turmeric, green chili, asafetida, carom seeds, salt, and oil and mix it well. Add the water as needed to make firm dough, this should take about ¼ cup of water.
Divide the dough into 2 equal parts and roll out each portion into about 7 inch in diameter. If needed use little whole wheat flour for dusting the rolling surface that will help in rolling.
Cut each roti into about 1-1/2 inch squares and set aside.
For the dal
Clean, wash and drain the dal. In pressure cooker add dal, salt, turmeric, and 3 cups of water. Cook over medium high heat.
When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
Turn off the heat and allow the steam to escape before opening the lid.
Combine the cooked dal and 1 cup of hot water, whip the dal so it becomes creamy texture, you can use the hand blender to mix dal. Dal will be consistency of thick batter. Add about 3-4 cups of boiling water. Dal should be very liquidey, consistency of runny batter.
Add peanuts, chili powder, tomatoes, ginger, and jiggery to dal, mix well and cook on a medium flame for 2-3 minutes, stirring occasionally.
Prepare the seasoning, heat the oil in a small pan, when oil is moderately hot add the cumin seeds and mustard seeds, asafetida, and red chilies and allow them to crack.
Add this tempering to the dal, mix well, add dhokli and cook on a low medium heat for about 15 minutes, stirring occasionally.
Add cilantro and cook for another 2 minutes on low medium heat.
Notes
Serving suggestionsServe with plain rice, drizzle some ghee and lemon juice on top right before serving dal dhokli. Dal dhokli should be served hot.You will also enjoy other one dish meal like, masala khichdi, Vegetable rice, and Quinoa vegetable pilaf
How To Make Traditional Gujarati Dal Dhokli Recipe: A Comforting Gujarati Delicacy
Dal Dokli is a traditional Gujarati vegan gluten free dish that combines the richness of dal (lentils) with the heartiness of dhokli (wheat flour dumplings). This Dal Dhokli recipe is a beloved comfort vegan food in Gujarati households, cherished for its wholesome flavors and nourishing qualities. With its perfect blend of spices and textures, Dal Dhokli offers a delightful culinary experience that’s both satisfying and comforting.
Step 1: Preparing traditional Gujarati dal dhokli recipe
To start, prepare the dough for the dhokli by combining wheat flour, besan (gram flour), turmeric powder, red chili powder, ajwain (carom seeds), salt, and oil in a mixing bowl. Gradually add water and knead the ingredients into a smooth and pliable dough. Allow the dough to rest for a few minutes to ensure it’s well-hydrated and easy to work with.
Step 2: Rolling and Cutting Dhokli
Divide the rested dough into small portions and roll them out into thin, flat discs resembling chapatis. Use a knife or a pizza cutter to cut the rolled-out dough into small diamond or square-shaped pieces, known as dhokli. Ensure that the dhokli are uniform in size to ensure even cooking and a consistent texture.
Step 3: Cooking Dhokli in Dal
In a large pot or pressure cooker, prepare the dal base by cooking soaked tur dal (pigeon peas) with water, turmeric powder, salt, and a pinch of asafoetida until soft and mushy. Once the dal is cooked, add the prepared dhokli to the pot, gently stirring to ensure they’re submerged in the dal. Allow the dhokli to cook in the dal until they’re tender and cooked through.
Step 4: Tempering and Flavoring the Dal Dokli
In a separate pan, heat ghee or oil and add mustard seeds, cumin seeds, cloves, cinnamon, dried red chilies, and curry leaves. Allow the spices to sizzle and release their aromas. Sauté the aromatics until they’re golden brown and fragrant, enhancing the flavor of the tempering.
Step 5: Incorporating the Tempering into the Dal
Once the tempering is ready, pour it over the cooked dal dokli, stirring gently to combine. The tempering adds layers of flavor and aroma to the dal, elevating its taste profile and making it even more delicious. Allow the dal dhokli to simmer for a few more minutes, allowing the flavors to meld together.
Step 6: Garnishing and Serving
Before serving, garnish the dal dokli with freshly chopped cilantro leaves and a sprinkle of garam masala for added flavor and aroma. Serve the piping hot dal dhokli with a dollop of ghee on top, alongside steamed rice or roti for a wholesome and satisfying meal that’s sure to delight your taste buds.
Tips for Perfect Dal Dhokli
Consistency of Dhokli Dough: Ensure that the dough for the dhokli is neither too soft nor too firm. It should be smooth, pliable, and easy to roll out into thin discs.
Even Cooking of Dhokli: Cut the dhokli into uniform-sized pieces to ensure they cook evenly and have a consistent texture throughout.
Balancing Flavors: Adjust the amount of spices and seasoning in the dal according to your taste preferences. You can increase or decrease the spice level to suit your palate.
Tempering Technique: Take care not to burn the spices while tempering. The tempering should be aromatic and flavorful without any burnt taste.
Variations of Dal Dhokli
Mixed Dal Dhokli: Use a combination of different lentils such as moong dal, masoor dal, and chana dal to add variety and depth of flavor to the dish.
Vegetable Dal Dokli: Enhance the nutritional value of the dish by adding diced vegetables such as carrots, potatoes, and peas along with the dal dhokli.
Spicy Dal Dhokli: Increase the heat level of the dish by adding green chilies or red chili powder to the tempering for an extra kick of spice.
Benefits of Dal Dokli
Rich in Protein: The combination of lentils and wheat flour in dal dhokli provides a good amount of protein, essential for muscle repair and growth.
High in Fiber: The presence of lentils and whole wheat flour in dal dhokli makes it rich in dietary fiber, promoting digestive health and aiding in weight management.
Balanced Meal: Dal dhokli is a complete meal in itself, providing a balanced combination of carbohydrates, protein, and fats along with essential vitamins and minerals.
Frequently Asked Questions (FAQs)
Can I use store-bought dhokli instead of making it from scratch?
Yes, you can use store-bought dhokli as a time-saving alternative. However, homemade dhokli has a fresher flavor and texture.
Can I make dal dhokli ahead of time?
Yes, dal dhokli tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.
Is dal dhokli gluten-free?
No, dal dhokli contains wheat flour, so it’s not suitable for those following a gluten-free diet.
Shahi Pulao or Vegetable Pulao is an exotic rice dish made for parties that combines spicy and aromatic vegetables served over rice. Rich with flavor, this is an extraordinary dish. You may also call this Biryani. This dish is made in two parts. First I prepare the rice with cumin seeds and cilantro. Then the vegetables are cooked separately with tomatoes, cashews, beans, green peas, cauliflower, and paneer. Top these vegetables over the rice and you have a mouth-watering dish!
1cup rice preferred basmati rice available in Indian grocery stores
2tbspclarified butter or ghee
1/2tbspcumin seeds (jeera)
About 1 inch piece cinnamon stick (dal chini)
1/2tbspsalt
About 1/4cup cilantro finely chopped (hara dhania)
2cup water
For vegetables
About 3cup mix vegetables I am using cauliflower cut into small floret, green beans cut into small pieces, bell pepper cut into cubes, and frozen green peas,
1/2cup paneer cut into about 1/2 inch cubes
4cup tomatoes chopped
1 green chili cut into pieces
About 2tbspginger cut into small pieces
3tbspoil
1 tbspcumin seeds (jeera)
1/8tbspasafetida (hing)
2tbspcoriander powder (dhania)
1/2tbspturmeric
1/2tbspred chili powder
1-1/2tbspsalt
1tbspsugar
1/4cup cashew powder
1/4cup cilantro chopped
1/4tbspgaram masala
Instructions
Rice:
Wash rice gently changing water several times until the water appears clear.
For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
Heat the oil in a saucepan. Oil is the right temperature when one cumin seed dropped into the oil cracks immediately.
Add the cumin seeds. When they crack, add the cinnamon stick and stir for a few seconds. Add the rice, cilantro, and salt. Stir-fry one minute.
Add the water and bring to a boil, turn the heat to low. Cover the pan, and Cook 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
Vegetables
Blend tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
Heat the oil in a saucepan. Over medium high heat oil should be moderately hot, add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt.
Lower the heat to medium, stir the spice paste occasionally when it start thickening add cashew powder and cook until paste become the thick and start leaving the oil from side.
Add all the vegetables and 1/4 cup of water, mix it well. Cover the pan and let it cook for about 5-6 minutes over medium heat stir few times in between. Add paneer mix and cover the pan, cook for another 3-4 minutes. Vegetables should be tender not mushy.
Turn off the heat add garam masala and cilantro, stir and cover the pan for few minutes before serving.
Savour the Essence of Shahi Pulao: Mixed Vegetable Pulao or Biryani Pulav
Shahi pulao is a fragrant and rich rice dish from Indian cuisine. “Shahi” translates to “royal,” indicating the dish’s royal and luxurious nature. It is typically made with basmati rice cooked with a blend of aromatic spices, such as cardamom, cloves, and cinnamon, along with saffron for a distinctive golden color and aroma.
Rice Preparation: Creating the Perfect Base for Pulav
Washing and Soaking Rice to Enhance Texture
Kickstart your culinary journey of biryani pulav or mixed vegetable pulao by ensuring the rice is immaculately clean and primed for cooking. Begin by delicately washing the rice, changing the water multiple times until it achieves crystal clarity. For an impeccable fluffiness characteristic of pulav Indian dishes, soak the rice grains for a minimum of 15 minutes before cooking, allowing them to absorb moisture and expand, ready to absorb the delightful flavors of your shahi pulao recipe.
Tempering Oil with Aromatic Spices
In a saucepan, elevate the essence of your pulav by heating the oil to the perfect temperature. Gauge the oil’s readiness by dropping a cumin seed – it should crackle instantaneously upon contact, signalling the ideal heat level for infusing flavors. Once the oil reaches the desired temperature, introduce cumin seeds and a cinnamon stick, allowing them to crackle and permeate the oil with their delightful aroma, setting the stage for a tantalizing pulav experience.
Incorporating Rice and Seasonings for Flavorful Base
After the spices have crackled to perfection, introduce the washed and soaked rice into the saucepan, along with freshly chopped cilantro and a dash of salt. Stir-fry the rice for about a minute, ensuring each grain is enveloped in the aromatic oil and spices, laying the foundation for a flavorful shahi pulao base that will elevate your biryani pulav or mixed vegetable pulao to new heights of deliciousness.
Cooking Rice to Perfection for Pulav Indian Delight
Pour water into the saucepan, ensuring the rice is fully immersed, and bring it to a gentle boil. Once the water reaches a steady boil, reduce the heat to low and cover the pan, allowing the rice to simmer gently for approximately 15 minutes or until it reaches the desired tenderness and the water has evaporated. This slow and meticulous cooking process ensures that each grain of rice is cooked to perfection, ready to absorb the rich flavors of the accompanying vegetables in your mix vegetable pulao recipe.
Fluffing Rice to Achieve Light Texture
Once the rice has achieved the ideal level of tenderness, turn off the heat and delicately fluff the grains with a fork. This crucial step helps to separate the rice and prevent it from clumping together, ensuring a light and fluffy texture that is characteristic of a delectable pulav Indian masterpiece like biryani pulav or mixed vegetable pulao.
Vegetable Preparation: Infusing Flavor into Mixed Vegetable Pulao
Creating a Flavorful Tomato Puree
Begin the vegetable preparation for your mix vegetable pulao by blending fresh tomatoes, green chilies, and ginger into a smooth puree. For a milder flavor, remove the seeds from the green chilies before blending, adjusting the spice level to your preference.
Tempering the Oil with Aromatic Spices
In a separate saucepan, heat oil over medium-high heat until moderately hot. Add cumin seeds and a pinch of asafetida, allowing them to crackle and release their flavors into the oil.
Cooking the Spices and Creating the Base
Once the cumin seeds crackle, add the freshly prepared tomato puree to the saucepan, along with ground coriander, turmeric powder, a hint of sugar, and salt to taste. Stir the spice paste occasionally until it thickens and the oil starts to separate from the sides of the pan.
Adding Vegetables and Cooking Until Tender
Incorporate a variety of vegetables into the spice paste, along with a quarter cup of water, ensuring they are evenly coated with the flavorful mixture. Cover the saucepan and allow the vegetables to cook over medium heat for about 5-6 minutes, stirring occasionally to prevent sticking. Add paneer mix and cook for another 3-4 minutes until the vegetables are tender yet firm.
Flavoring the Vegetable Mixture and Allowing to Rest
Once the vegetables are cooked to perfection, turn off the heat and sprinkle garam masala and freshly chopped cilantro over the mixture. Stir gently to incorporate the spices, then cover the pan and let the flavors meld together for a few minutes before serving atop the hot, fluffy rice.
This meticulous step-by-step approach ensures that each component of your biryani pulav or mixed vegetable pulao is prepared with care and attention, resulting in a flavorful and aromatic dish that will delight your senses. If you loved this mix vegetable pulao recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.
Bell pepper is also known as capsicum or shimla mirch. Masala bell pepper with great blend of spices, makes a very enjoyable side dish. This can complement any meal. Masala bell pepper can be served with roti, paratha or puries. I enjoy this with side of dal fry and plain rice.
3 medium Green bell pepper seeded and cubed in 1/2” pieces this will make about 3 cup cubed bell pepper (capsicum, shimla mirch)
2tbspoil
1/2tbspcumin seeds (jeera)
1/8tbspasafetida (hing)
1-1/2 tbspcoconut powder (gola)
1-1/2tbspsesame Seed powder (til)
2 tbspteaspoons coriander powder (dhania)
2 tbspfennel seeds powder (saunf)
1/2tbspRed Chili Powder (lal mirch)
1/4 tbspTurmeric Powder (haldi)
3/4 tbspsalt
1tbspsugar
1/2tbspmango powder (amchoor)
1tbspLemon Juice
Instructions
In a small bowl mix most of the spices, coconut powder, sesame powder, coriander powder, fennel seeds powder, red chili, turmeric, salt, and sugar. Set aside.
In a wide frying pan heat the oil moderately over medium high heat, add cumin seeds as seeds crack add asafetida. Add bell pepper mix well lower the heat to low medium. Cover the pan and let it cook for about 3 minutes.
Sprinkle the spice mix. Mix it well coating all the bell pepper. Let it cook about 3-4 minutes covered, do stir in between. Cook the bell peppers until they are tender but still little crisp.
Turn off the heat, add the mango powder and lemon juice mix well.
