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Category: Easy Meal Prep Recipes

Easy Meal Prep Recipes for a Hassle-Free Week

Meal prepping has become a popular strategy for those looking to save time, eat healthier, and manage their portions better. With a bit of planning and some simple easy meal prep recipes, you can have delicious and nutritious meals ready to go for the entire week. 

This guide will introduce you to some of the best easy meal prep recipes that are perfect for busy individuals and families. Whether you’re new to meal prepping or looking to expand your recipe collection, these meal prep easy recipes will make your life easier and your meals tastier be it main course to appetizer.

Benefits of Meal Prepping

Meal prepping offers numerous benefits:

  • Time-Saving: Spend a few hours on the weekend to prepare meals for the entire week.
  • Healthier Eating: Control your portions and ingredients for healthier meals.
  • Cost-Effective: Buying in bulk and preparing meals at home can save you money.
  • Reduced Stress: Eliminate the daily hassle of deciding what to eat and cooking every day.

Healthy Easy Meal Prep Recipes

  1. Vegetable Stir-Fry: A versatile dish that can be customized with your favorite veggies. Prepare a big batch, divide it into containers, and you have a healthy, easy-to-reheat meal for the week.
  2. Quinoa Salad: Cook a large pot of quinoa and mix it with vegetables, beans, and a simple dressing. This salad is nutritious and keeps well in the fridge.
  3. Chickpea Curry: A hearty veg gravy and flavorful dish that’s perfect for meal prep. Serve it with rice or naan, and you’ll have a delicious meal ready to go.
  4. Oats and Chia Pudding: Prepare individual servings of overnight oats or chia pudding for a quick and healthy breakfast. Add fruits, nuts, and seeds for extra nutrition.

Best Easy Meal Prep Recipes

  1. Grilled Vegetables: Season and grilled vegetables of your choice. Divide them into meal prep containers for a simple and protein-packed meal.
  2. Pasta Primavera: Cook a big batch of whole-grain pasta and mix it with sautéed vegetables and a light sauce. It’s a balanced and easy meal to prep.
  3. Mason Jar Salads: Layer your favorite salad ingredients in mason jars for a grab-and-go lunch option. Keep the dressing at the bottom to prevent the salad from getting soggy.
  4. Lentil Soup: Make a large pot of indian dal or lentil soup packed with vegetables and spices. This soup is easy to portion out and freezes well.

Here is a list of easy recipes for prep meals:

Chickpea Curry (Chana Masala)

This Chickpea Curry is one of the best easy meal prep recipes you can try. It’s simple to make and packed with flavor.

Ingredients: Chickpeas, tomatoes, ginger, garam masala, cumin, coriander, turmeric, chili powder, and cilantro.

Preparation: Sauté ginger. Add spices, tomatoes, and cooked chickpeas. Simmer until thickened.

Storage: Store in airtight containers for up to 4 days in the refrigerator or freeze for up to a month.

Lentil Soup (Dal)

For those looking for healthy easy meal prep recipes, Lentil Soup (Dal) is a nutritious option.

Ingredients: Lentils, tomatoes, ginger, cumin, turmeric, mustard seeds, and cilantro.

Preparation: Cook lentils until soft. Sauté ginger and spices, then mix with lentils and simmer.

Storage: Store in airtight containers for up to 5 days in the refrigerator or freeze for up to 3 months.

Vegetable Biryani

Vegetable Biryani is among the best easy meal prep recipes that can make your week delicious.

Ingredients: Basmati rice, mixed vegetables, tomatoes, yogurt, garam masala, cumin, coriander, turmeric, saffron, and mint.

Preparation: Cook rice and mixed vegetables separately. Layer rice and vegetables with spices and yogurt in a pot and cook until flavors meld.

Storage: Store in airtight containers for up to 5 days in the refrigerator or freeze for up to a month.

Paneer Tikka Masala

Paneer Tikka Masala is a favorite in many households and is perfect for those searching for meal prep easy recipes.

Ingredients: Paneer, yogurt, bell peppers, tomatoes, ginger, garam masala, cumin, coriander, turmeric, and cream.

Preparation: Marinate paneer and vegetables in spiced yogurt, then grill or bake. Cook a spiced tomato sauce and add grilled paneer and vegetables.

Storage: Store in airtight containers for up to 4 days in the refrigerator or freeze for up to a month.

Aloo Gobi (Potato and Cauliflower)

Aloo Gobi is a classic dish that fits well within the category of easy meal prep recipes.

Ingredients: Potatoes, cauliflower, tomatoes, ginger, cumin, coriander, turmeric, and garam masala.

Preparation: Sauté ginger. Add spices, potatoes, and cauliflower. Cook until tender.

Storage: Store in airtight containers for up to 5 days in the refrigerator or freeze for up to a month.

Spinach and Chickpea Stir-Fry (Palak Chole)

Spinach and Chickpea Stir-Fry ( Palak chole )is a nutritious option for those seeking healthy easy meal prep recipes.

Ingredients: Spinach, chickpeas, tomatoes, ginger, cumin, coriander, turmeric, and garam masala.

Preparation: Sauté ginger. Add spices, tomatoes, and chickpeas. Add spinach and cook until wilted.

Storage: Store in airtight containers for up to 4 days in the refrigerator or freeze for up to a month.

Mixed Vegetable Sabzi

Mixed Vegetable Sabzi is one of the best easy meal prep recipes for a balanced and flavorful meal.

Ingredients: Mixed vegetables (carrots, peas, potatoes, beans), tomatoes, ginger, cumin, coriander, turmeric, and garam masala.

Preparation: Sauté ginger. Add spices and mixed vegetables. Cook until tender.

Storage: Store in airtight containers for up to 5 days in the refrigerator or freeze for up to a month.

Moong Dal Khichdi

Moong Dal Khichdi is a comforting dish that qualifies as one of the best meal prep easy recipes.

Ingredients: Moong dal, rice, cumin, turmeric, ginger, and mixed vegetables (optional).

Preparation: Cook rice and moong dal with spices and vegetables in a pressure cooker until soft.

Storage: Store in airtight containers for up to 4 days in the refrigerator or freeze for up to a month.

Vegetable Pulao

Vegetable Pulao is among the best easy meal prep recipes that you can prepare quickly.

Ingredients: Basmati rice, mixed vegetables, cumin, garam masala, ginger, and bay leaves.

Preparation: Sauté ginger. Add spices, rice, and vegetables. Cook until rice is done.

Storage: Store in airtight containers for up to 5 days in the refrigerator or freeze for up to a month.

Vegetable Daliya (Broken Wheat)

For those looking for healthy easy meal prep recipes, Vegetable Daliya is an excellent choice.

Ingredients: Broken wheat (daliya), mixed vegetables, tomatoes, ginger, cumin, and turmeric.

Preparation: Sauté ginger. Add spices, daliya, and vegetables. Cook until soft.

Storage: Store in airtight containers for up to 5 days in the refrigerator or freeze for up to a month.

FAQs

Q: What foods are best for meal prep? 

A: Foods that hold up well in the refrigerator and freezer are ideal for meal prep. This includes grains like quinoa and brown rice, proteins such as tofu, and beans, and a variety of vegetables like broccoli, carrots, and bell peppers.

Q: Is meal prepping for 5 days safe? 

A: Yes, meal prepping for 5 days is generally safe as long as the food is stored properly. Make sure to refrigerate meals promptly and use airtight containers to maintain freshness. Foods should be consumed within 3-5 days to ensure safety and quality.

Conclusion

Meal prepping is a practical approach to eating healthier and saving time. With these easy meal prep recipes, you can enjoy delicious, homemade meals throughout the week without the daily cooking hassle. 

From healthy easy meal prep recipes to best easy meal prep recipes tailored to various dietary preferences, this guide provides a variety of options to keep your meals exciting and nutritious. 

Start meal prepping today and experience the benefits of a well-organized and stress-free meal routine. Enjoy the convenience and satisfaction of having your meals ready to go, and make meal prepping a part of your healthy lifestyle!

Explore more recipes on Manjula’s Kitchen and discover the joy of cooking nutritious and delicious food.

  • Vegetable Biryani

    Vegetable Biryani

    Vegetable Biryani

    Vegetable Biryani

    Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting. Biryani is a popular Mughali dish that has been adapted by Indians. Vegetable Biryani makes a great dish for a formal dinner or can be served as a main meal.
    No ratings yet
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    Course rice
    Cuisine Indian
    Servings 5 people

    Ingredients
      

    • 1 cup long-grain rice, preferably Basmati
    • 2 cup water
    • 1/4 tbsp salt
    • 1 tbsp oil
    • 2 pinch saffron
    • 2 tbsp milk

    For the Vegetable gravy:

    • 2 tbsp oil
    • 1/4  tbsp asafetida (hing)
    • 1 tbsp cumin seed (jeera)
    • 4 medium chopped tomatoes
    • 1 green chili finely chopped
    • 1 tbsp fine shredded ginger
    • 1 cup yogurt
    • 1/2 tbsp red chili powder
    • 1/2 tbsp turmeric
    • 1/2 cup cubed paneer
    • 2 cup sliced cauliflower
    • 1/2 cup  sliced carrots
    • 1/2  cup chopped green beans
    • 1/2  cup chopped green bell pepper
    • 2 tbsp cashew nuts broken into pieces
    • 1 tbsp salt adjust to taste
    • 2 tbsp chopped mint leaves

    For Garnish:

    • 1 tbsp garam masala
    • 4 tbsp melted butter
    • 2 tbsp sliced almonds

    Instructions
     

    making 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 before cooking.
    • Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
    • Cook for about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
    • For a few minutes soak saffron in warm milk then gently fold the milk into the cooked rice.

    Vegetable And Gravy:

    • Blend tomatoes to make a puree.
    • In a bowl add yogurt, ginger, green chili, salt, turmeric, and chili powder – mix it well.
    • Add all the vegetables (cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger, and green chili) to the yogurt. Mix it well then let it marinate for 10 to 15 minutes.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away oil is ready. Add asafetida and cumin seeds.
    • After the cumin seeds crack, add the tomato puree, and cook on medium-high heat. While cooking the tomato puree cover the pan so the gravy does not splatter all over the burner. Cook until tomato mixture starts leaving oil and reduces to about half the volume.
    • Add the marinated vegetables to tomato puree. Let it cook covered for 10 to 12 minutes on medium heat until vegetables are tender but not mushy. Stir the vegetables in between so they cook evenly.

    Prepare The Biryani:

    • Preheat the oven to 350 degrees Fahrenheit.
    • Take a baking glass dish 9" x 9" or about the same size round bowl.
    • Put half of the cooked vegetables into the baking dish.
    • Spread half of the cooked rice over vegetables. Over the rice, sprinkle with mint and garam masala.
    • Pour the remaining vegetables evenly over the rice.
    • Spread the remaining rice evenly over the vegetables.
    • Next sprinkle sliced almonds evenly over the rice, and then spread melted butter over the entire dish.
    • Cover the pan and bake for about 30 minutes.

    Notes

    Tips:
    • Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
    Serving Suggestion:
    • Serve with mint raita. Mint raita is plain yogurt mixed with salt, black pepper, and dry mint.
    Variations:
    • Vegetables can be added and subtracted to your choice.
    • Saffron and mint are key ingredients for biryani.
    Keyword briyani
    Tried this recipe?Let us know how it was!

    A mouthwatering Recipe to make Vegetable Biryani by Manjula’s Kitchen 

    Vegetable Biryani, a gluten-free delight, is a lavish rice dish featuring spiced vegetables. Enhanced by the alluring saffron aroma, this biryani is a perfect party recipe. Originating from Mughal cuisine, it has seamlessly integrated into Indian kitchens, making it an ideal choice for formal dinners or as a satisfying main meal. Vegetable Biryani is best served with pickles, raita, chutney, and even salads

    Preparing Rice for Vegetable Biryani Recipe: A Fundamental Step 

    To kickstart the vegetable biryani recipe, meticulously wash the rice, ensuring clarity by changing the water several times. This crucial step ensures a clean base for the biryani. For optimal fluffiness, soak the rice for a minimum of 15 minutes before cooking. Once soaked, drain the rice and transfer it to a saucepan. Add water, a hint of oil, and a dash of salt, bringing the mixture to a vigorous boil. After achieving a boil, reduce the heat to low, cover the pan, and let the rice cook for approximately 15 minutes. The goal is to tender rice with evaporated water. Conclude this biryani vegetable recipe by turning off the heat and delicately fluffing the rice with a fork, creating the perfect base for your vegetable biryani.

    Recipe to make Vegetable Biryani: Marinating Vegetables 

    Begin the recipe to make vegetable biryani by preparing vegetables and blending tomatoes into a puree, laying the foundation for a rich gravy. In a separate bowl, concoct a flavorful mix by combining yogurt, ginger, green chili, salt, turmeric, and chili powder. Stir this amalgamation well before introducing a vibrant array of vegetables—cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger, and green chili. Allow this vegetable medley to marinate in the yogurt-infused blend for a harmonious union of flavors, enhancing the overall taste profile of your vegetable biryani.

    Creating Flavorful Vegetable Gravy: A Crucial Element in Your Biryani Vegetable Recipe 

    To craft the delectable vegetable gravy, commence by heating oil in a saucepan. Gauge the oil’s readiness by adding a cumin seed; if it cracks right away, the oil is prepared. Infuse the oil with asafetida and cumin seeds. Once these seeds crackle, introduce the tomato puree to the pan, covering it to prevent splattering. Cook the tomato mixture on medium-high heat until it reduces by half, exuding a rich, concentrated flavor. At this point, introduce the marinated vegetables to the tomato puree, letting them simmer and meld their tastes for 10 to 12 minutes. Stirring intermittently ensures even cooking, resulting in tender yet distinct vegetables for your biryani.

    Preheating and Assembling: Recipe to make Vegetable Biryani 

    As your culinary masterpiece takes shape, preheat the oven to 350 degrees Fahrenheit, creating an ideal environment for the final melding of flavors. Choose a 9″ x 9″ baking glass dish or a similar-sized round bowl as the canvas for your biryani. Commence the assembly by placing half of the cooked vegetables into the dish, forming the first layer of your flavorful creation. Spread half of the cooked rice evenly over the vegetables, creating a balanced harmony of textures. Elevate the aromatic profile by sprinkling mint and garam masala over the rice. Repeat this process with the remaining vegetables and rice, building layers that promise a symphony of tastes in every bite.

    Baking the Perfect Vegetable Biryani: Culmination of Vegetable Biryani Recipe 

    As the assembly reaches its pinnacle, cover the pan, signifying the transition to the baking phase. Slide the dish into the preheated oven and let the magic unfold for about 30 minutes. This careful baking period allows the flavors to intermingle, creating a cohesive and mouth-watering vegetable biryani. The final touch involves sprinkling sliced almonds evenly over the rice, infusing a delightful nuttiness. Drizzle melted butter over the entire dish, ensuring a sumptuous and aromatic finish to your vegetable biryani. The result is a culinary masterpiece that delights the senses and satisfies the palate.

  • Tomato Chutney

    Tomato Chutney

    Tomato Chutney

    Tomato Chutney

    Perk up your meal with this savory Tomato chutney.
    4 from 2 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 6 medium tomatoes sliced
    • 1 tbsp ginger shredded
    • 4 green chilli sliced long ways
    • Pinch of asafetida hing
    • 1 tsp cumin seed
    • 1 tsp black mustard seed
    • 2 bay leaves
    • 1/2 tsp paprika
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1 tsp cornstarch
    • 2-3 tbsp sugar
    • 2 tbsp chopped cilantro
    • 2 tbsp oil

    Instructions
     

    • Heat the oil in a saucepan.Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
    • Add the asafetida, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric.
    • Stir for a second and add sliced tomatoes and green chili.
    • Cover the pan after mixture comes to boil and let it cook for 6 to 7 minutes on low medium heat; tomatoes should be soft but still be in slices.
    • Mix the cornstarch with 2 teaspoons of water and add to the tomatoes (corn starch is added to give thickness to gravy but this is optional).
    • Let chutney cook for another minute. Add sugar and cilantro, close the heat and cover for few minutes.
    • Adjust the salt, sugar and pepper to your taste.

    Notes

    Tip
    Add the sugar slowly as needed, depending on sourness of tomatoes.
    Serving Suggestion
    Tomato chutney Is my Favorite to serve with stuffed parathas, Aloo Paratha, Mattat Paratha
    Tried this recipe?Let us know how it was!

  • Kokum Coconut Kadhi

    Kokum Coconut Kadhi

    A bowl of Kokum Coconut Kadhi garnished with fresh coriander leaves

    Kokum Coconut Kadhi

    To make Kokum Coconut Kadhi, we have to know what is Kokum. Kokum is a fruit used as a souring agent in many parts of India and it is mellow in taste compared to tamarind. For me, how it can be a kadhi without besan? So, this Kokum Coconut Kadhi is my twist, by adding a little roasted besan (gram flour). This is both delicious and very refreshing. You can serve this as a soup or with rice. My son who is a very picky eater thoroughly enjoyed it! This is a quick and easy recipe which you must give it a try. This Kadhi is also vegan and gluten free.
    This recipe will serve 2 to 3.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course, Soup
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • ¼ cup kokum
    • 1 Tbsp oil
    • 1 tsp cumin seeds- Jeera
    • ⅛ tsp asafetida – Hing
    • ¼ tsp turmeric – Haldi
    • 2 Tbsp besan
    • 1 red dry red chili sabut lal mirch
    • 1 Tbsp green chili finely chopped
    • About 8 curry leaves chopped
    • 1 15 oz can coconut milk
    • ½ tsp salt
    • 1 Tbsp cilantro chopped
    • ½ cup water

    Instructions
     

    • Soak the kokum in ½ a cup of hot water for about 30 minutes.
    • Then squeeze the juice from kokum and keep aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
    • Next add besan and stir for about 30 seconds until besan is light golden in color.
    • Next add curry leaves, red chili, turmeric, and green chili, stir for few seconds.
    • Add squeezed kokum juice mix it well and bring kokum juice to boil.
    • Add coconut milk. make sure to keep flame on low-medium otherwise coconut milk might curdle. Mix well and add salt.
    • Cook the kadhi over low heat for 3-4 minutes, add chopped coriander leaves.
    • Serve kokum Coconut Kadhi as a soup or with plain rice.

    Notes

    You might also like:
    Tried this recipe?Let us know how it was!
  • Masala Paneer

    Masala Paneer

    Masala Paneer

    Masala Paneer

    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.
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    Course Appetizer
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 8 cup milk whole milk
    • 5 tbsp lemon juice
    • 1 tbsp salt
    • 10 black pepper crushed
    • 1/4 tbsp red chili flakes
    • 1 tbsp clarified butter, ghee
    • 1/2 tbsp cumin seeds, jeera
    • 1 tbsp ginger finely shredded, or paste
    • 1 tbsp green chili seeded and finely chopped
    • 1 tbsp lemon juice

    Instructions
     

    • 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.
    Keyword Masala Paneer
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    How To Make Paneer Masala At Home Recipe 

    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.

    If you liked this recipe you should also try our: Corn Bruschetta, Baklava Rolls, Spicy Cashews, Bread Potato Rolls and Kalmi Vada

  • Spinach Couscous Salad

    Spinach Couscous Salad

    Spinach Couscous Salad

    Spinach Couscous Salad

    There's nothing like a fresh salad. They are healthy and contrary to popular belief they can be quite filling and extremely satisfying! Spinach Couscous Salad is made with fresh spinach, arugula, couscous, sliced red grapes, cheese crumbles, pecans and my special house-dressing!
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    Course Salad
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/2 cup couscous
    • 1 tablespoon oil
    • 1/4 teaspoon salt
    • 2 cups spinach, steamed removed and roughly chopped
    • 2 cups arugula roughly chopped
    • 1/4 cup pecans roasted and roughly chopped
    • 1/2 cup seedless red grapes cut in half
    • 1/2 cup pear cut into bite size pieces
    • 3 tablespoons feta cheese crumbled
    • 2/3 cup water

    Dressing

    • 2 tablespoons balsamic vinegar
    • 2 tablespoons olive oil
    • 2 teaspoons sugar
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon mustard (rai) powder
    • 1 teaspoon ginger juice*

    Instructions
     

    • For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester, and squeeze the juice with fingers.
    • Boil the water in a saucepan over medium high heat with oil and salt. Add couscous mix it, cover the pan and turn off the heat. Couscous should be ready in about 5-6 minutes, fluff couscous with a fork. Set aside.
    • Toss spinach, arugula, couscous, pecans, and grapes together pour the dressing over and toss, sprinkle the feta cheese.
    Tried this recipe?Let us know how it was!

  • Gajar Matar (Carrots With Green Peas)

    Gajar Matar (Carrots With Green Peas)

    Gajar Matar

    Gajar Matar (Carrots With Green Peas)

    Gajar Matar is a healthy and quick & easy recipe to make. This mildly spiced, colorful dish can compliment just about any meal.
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    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients

    • 2 cups carrots diced in about 1/2 inch pieces
    • 1 cup potato cubed in about ½ inch pieces
    • 1 cup green peas
    • 2 tablespoons oil
    • 1 teaspoon carom seeds (ajwain)
    • 4 whole red chilies
    • 1 tablespoon coriander powder (dhania)
    • 1/2  teaspoon turmeric (haldi)
    • 1 teaspoon salt
    • 1 teaspoon lemon juice

    Instructions
     

    Method

    • Heat the oil in a saucepan, on medium heat.Add carom seeds.   The oil should NOT be very hot as the carom seeds will burn and lose their flavor.
    • Add whole red chilies and turmeric and stir for a few seconds.
    • Add carrots, potatoes, green peas,  coriander powder, and salt.  Mix well.
    • Cover the pan and let it cook on medium heat for 10 minutes until the vegetables are tender. Stir occasionally. Turn off the heat when done.
    • Add the lemon juice and stir.
    • Serve hot.
    Tried this recipe?Let us know how it was!

  • Gatte Ke Kadhi

    Gatte Ke Kadhi

    Gatte Ke Kadhi

    Gatte Ke Kadhi

    Steamed gram-flour dumplings cooked in spicy gravy is a popular North Indian dish from the Indian state of Rajasthan. This mouth-watering dish will surely tantalize your taste buds with its rich, spicy flavors and delightful texture. Ideal for those who crave a hearty and flavorful meal, this Rajasthani delicacy is both satisfying and memorable. Enjoy the authentic taste of Rajasthan with every bite!
    No ratings yet
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    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For the Gattes

    • 1 1/4 cups besan (gram flour) (available in Indian grocery stores)
    • 1/2  teaspoon chili powder adjust to taste
    • 1/2  teaspoon salt
    • 1/8 teaspoon turmeric (haldi)
    • 3 tablespoons yogurt (dahi)
    • 3 tablespoons oil

    For the kadhi

    • 1 cup yogurt (dahi)
    • 1 tablespoon besan (gram flour)
    • 1/4 teaspoon turmeric powder (haldi)
    • 1/4  teaspoon chili powder adjust to taste
    • 1 tablespoon coriander powder (dhania)
    • 1 teaspoon salt adjust to taste
    • 2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 1/2  teaspoon mustard seeds (rai)
    • 1/8 teaspoon asafetida (hing)
    • 4 whole red chilies
    • 1 bay leaf (tejpat)
    • 1 black cardamom optional
    • 1/2  teaspoon paprika (dagi mirch)

    For Garnish

    • 2 tablespoons chopped cilantro

    Instructions
     

    For Gattes

    • Mix all the ingredients in a mixing bowl and gather into a soft dough, adding a little water if needed.  At this point the dough will be a bit sticky; wetting your fingers with oil or water will help. 
    • Divide the dough into four or five parts. Roll each one between your palms into a long, smooth log, approx. five” in length and ¾” in diameter. You will need to oil your palms to prevent the dough from sticking.
    • Bring three cups of water to a boil in a pot.  Gently drop the gatte logs into the boiling water and cook for four to five minutes, or until they begin to float up to the surface.
    • Remove the cooked Gatte logs from the water and let them cool.
    • Slice the logs into approx. ¾ inch pieces. Set the Gatte aside.

    For The Kadhi

    • Mix yogurt and gram flour into a smooth paste. Add turmeric, chili powder, and coriander powder to the yogurt paste.
    • Pour the oil into a saucepan over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks immediately, the oil is ready. Add the cumin seeds, mustard seeds, and asafetida.
    • When seeds crack add the whole red chilies, bay leaf, cardamom, and paprika. Stir for a few seconds.
    • Pour in the yogurt paste and stir for two minutes. Add three cups of water and stir until the gravy comes to a boil. Add salt to taste.
    • Add the gatte to the gravy. Cover and cook over low-to-medium heat for 20 minutes or longer. Turn off the heat.
    • Add cilantro and cover the pot for a few more minutes.
    • Now you are ready to serve!

    Notes

    Other Suggestions
    1. A slice of gatte can be cooked in advance and added to the gravy later.  Gatte can be frozen for up to a month or refrigerated for a few days.
    2. Slices of gatte are used to make a wide variety of dishes, including subji (cooked dry vegetables), rice pulao, etc.
    3. A slice of gatte can be fried and served as a snack.
    4. A slice of gatte can be used to make raita (mixed with yogurt).
    Tried this recipe?Let us know how it was!

    Introduction to Gatte ki Kadhi

    Gatte Ke Kadhi is a traditional North Indian dish made primarily with chickpea flour (besan) dumplings cooked in a tangy yogurt-based curry/gravy. The dish is gluten-free and suitable for individuals observing a gluten-free diet. It is often prepared during festive occasions like Karwa Chauth, a Hindu festival where married women fast for the well-being and longevity of their husbands. The addition of lentils (Dal) and vegetables enhances the nutritional value of the dish, making it a wholesome and flavorful option for a vegetarian meal. 

    Gatte ki kadhi, also known as gatta kadhi or gatte ki sabji, is a traditional Rajasthani dish that combines chickpea flour dumplings (gatte) with a tangy yogurt-based curry (kadhi). This hearty and flavorful dish is a staple in Rajasthani cuisine and is often enjoyed with rice or roti. In this recipe, we’ll show you how to make Rajasthani gatte ki kadhi from scratch, so you can enjoy the authentic flavors of Rajasthan in the comfort of your own home.

    Step 1: Preparing the Gatte:

    To start, we’ll prepare the gatte, which are the chickpea flour dumplings that give this dish its unique texture. In a mixing bowl, combine chickpea flour (besan), yogurt, salt, red chili powder, turmeric, and a pinch of asafoetida (hing). Knead the mixture into a smooth dough, adding water as needed to achieve the right consistency. Divide the dough into small portions and shape them into cylindrical dumplings.

    Step 2: Boiling the Gatte:

    Next, we’ll boil the gatte to cook them through before adding them to the kadhi. Bring a pot of water to a boil and gently add the gatte to the boiling water. Let them cook for about 10-12 minutes, or until they float to the surface and are cooked through. Once cooked, remove the gatte from the water and set them aside to cool slightly.

    Step 3: Preparing the Kadhi Base:

    While the gatte are boiling, we’ll prepare the kadhi base. In a separate bowl, whisk together yogurt, chickpea flour, turmeric, red chili powder, and salt until smooth. This mixture will form the base of the kadhi and give it its creamy texture. Be sure to whisk out any lumps to ensure a smooth consistency.

    Step 4: Tempering the Kadhi:

    In a large pan, heat oil and add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies. Let the seeds splutter and release their aroma, infusing the oil with flavor. This tempering adds depth and complexity to the kadhi, enhancing its overall flavor.

    Step 5: Cooking the Kadhi:

    Once the tempering is ready, pour in the yogurt-chickpea flour mixture and stir well to combine. Add water to adjust the consistency of the kadhi and bring it to a gentle simmer. Let the kadhi cook for about 10-15 minutes, stirring occasionally, until it thickens slightly and the raw taste of the chickpea flour is cooked out.

    Step 6: Adding the Gatte:

    Once the kadhi is cooked to perfection, it’s time to add the boiled gatte to the curry. Carefully slice the gatte into bite-sized pieces and add them to the kadhi. Let them simmer in the kadhi for a few minutes to absorb the flavors of the curry and heat through.

    Step 7: Finishing Touches:

    Before serving, garnish the gatte ki kadhi with freshly chopped cilantro leaves for a pop of color and freshness. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the kadhi hot with steamed rice or roti for a comforting and satisfying meal.

    Tips for Making Perfect Gatte Ki Kadhi:

    Ensure the Gatte are Firm: Make sure the gatte dough is kneaded well to avoid any cracks or breakage while boiling.

    Adjust the Consistency: If the kadhi is too thick, add more water to thin it out. If it’s too thin, let it simmer for longer to thicken.

    Taste and Adjust Seasoning: Taste the kadhi before adding the gatte and adjust the seasoning as needed with salt, red chili powder, or other spices.

    Variations of Gatte Ki Kadhi:

    Vegetable Gatte Ki Kadhi: Add diced vegetables such as carrots, peas, and potatoes to the kadhi for added texture and nutrition.

    Paneer Gatte Ki Kadhi: Substitute paneer cubes for the gatte to create a rich and creamy variation of the dish.

    Spinach Gatte Ki Kadhi: Stir in chopped spinach leaves to the kadhi for a vibrant green color and earthy flavor.

    Benefits of Including Gatte Ki Kadhi in Your Diet:

    Rich in Protein: The combination of chickpea flour and yogurt in gatte ki kadhi provides a good amount of protein, essential for muscle repair and growth.

    Probiotic Benefits: Yogurt used in the kadhi is rich in probiotics, which promote a healthy gut microbiome and aid digestion.

    Nutrient-Dense: Gatte ki kadhi is packed with vitamins, minerals, and antioxidants from the spices and ingredients used, contributing to overall health and well-being.

    Frequently Asked Questions (FAQs) about Gatte Ki Kadhi:

    Q: Can I make gatte ki kadhi in advance?

    A: Yes, you can make the kadhi base in advance and store it in the refrigerator for up to 2 days. Add the gatte and simmer just before serving.

    Q: Can I freeze gatte ki kadhi?

    A: While you can freeze gatte ki kadhi, the texture of the gatte may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.

    Q: Can I adjust the spice level of gatte ki kadhi?

    A: Yes, you can adjust the amount of red chili powder and green chilies according to your taste preferences. If you prefer a milder kadhi, reduce the amount of spice used.

    For more delicious Rajasthani recipes, visit Manjula’s Kitchen. Explore a variety of traditional dishes from Rajasthan, including dal bati churma, laal maas, and more, to experience the rich flavors and culinary heritage of the region.