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Category: Quick & Easy

Easy Indian Recipes: Quick and Delicious Vegetarian Dishes

In today’s fast-paced world, we often find ourselves seeking meals that are quick to prepare but still bursting with flavor. Indian cuisine, known for its rich and aromatic spices, offers a plethora of options that are both easy to make and incredibly satisfying. Let’s explore some easy Indian recipes vegetarian, perfect for any occasion, ensuring that you can enjoy delicious easy Indian recipes without spending hours in the kitchen.

Paneer Bhurji

Paneer Bhurji is a delightful scramble made with crumbled paneer (Indian cottage cheese) and a mix of vegetables and spices. This dish is a staple in many Indian households and is a fantastic example of easy Indian recipes. It comes together quickly, making it ideal for a weeknight dinner or a hearty breakfast. Serve it with a side of warm roti or toast for a complete meal.

Vegetable Pulao

For a one-pot wonder, Vegetable Pulao is a go-to choice. This dish features rice cooked with a medley of vegetables and fragrant spices. It’s a shining star among easy Indian food recipes due to its simplicity and the minimal effort required. Pair it with a cooling cucumber raita from the Raita Recipes category for a refreshing touch.

Aloo Jeera

Aloo Jeera, or cumin-spiced potatoes, is a quick and flavorful dish that exemplifies Indian food recipes easy. The potatoes are sautéed with cumin seeds and a handful of spices, resulting in a dish that’s both comforting and satisfying. This recipe is perfect for those times when you need something delicious without a lot of fuss.

Enhancing Your Quick and Easy Menu

To elevate your menu, why not include some delectable options from other categories? Indian Breads like chapati or naan can be quickly prepared and make a perfect accompaniment to any meal. For those with a sweet tooth, Indian Desserts Recipes such as a speedy coconut burfi or a delightful mango lassi can provide a sweet finish to your meal. Incorporating dishes from the Healthy Recipes section, such as a simple and nutritious palak dal or a crisp salad from the Soups and Salads Recipe category, can add a healthy balance to your table.

More Easy Indian Recipes

Chana Masala

Chana Masala is a popular dish featuring chickpeas cooked in a spiced tomato gravy. This dish is not only delicious but also quick to prepare, making it a favorite in the realm of easy Indian recipes vegetarian. Serve it with basmati rice or naan for a complete meal.

Moong Dal Khichdi

For a comforting and nourishing option, Moong Dal Khichdi is a must-try. This simple dish made from rice and yellow moong dal (split yellow lentils) is seasoned with basic spices and is incredibly easy to make. It’s perfect for those days when you want something light yet satisfying.

Sweet and Simple Endings

Sheera

Sheera is a traditional Indian dessert made with semolina, ghee, and sugar. It’s a quick and easy dessert that fits perfectly into the category of easy Indian food recipes. The best part? It takes just a few minutes to prepare, making it a great option for last-minute sweet cravings.

Coconut Ladoo

Another sweet treat that’s both simple and delightful is Coconut Ladoo. Made with grated coconut and condensed milk, these sweet balls are a favorite among easy Indian recipes vegetarian. They’re perfect for festivals or just as a quick dessert to satisfy your sweet tooth.

Frequently Asked Questions (FAQs)

Q: What are some popular easy Indian recipes vegetarian? 

A: Some popular easy Indian recipes vegetarian include Paneer Bhurji, Vegetable Pulao, Aloo Jeera, Chana Masala, Moong Dal Khichdi, Sheera, and Coconut Ladoo. These dishes are quick to prepare and full of flavor.

Q: How can I make traditional Indian food recipes easy? 

A: To make traditional Indian food recipes easy, look for recipes that require minimal ingredients and cooking time. Dishes like Paneer Bhurji, Aloo Jeera, and Moong Dal Khichdi are great examples of easy and quick Indian recipes.

Q: What are some easy Indian food recipes for beginners? 

A: Some easy Indian food recipes for beginners include Vegetable Pulao, Chana Masala, and Coconut Ladoo. These recipes are straightforward and don’t require advanced cooking skills, making them perfect for those new to Indian cooking.

Q: Can I prepare easy Indian recipes in advance? 

A: Yes, many easy Indian recipes can be prepared in advance. Dishes like Vegetable Pulao and Chana Masala can be made ahead of time and stored in the refrigerator. Simply reheat before serving.

Q: What are some quick Indian desserts? 

A: Some quick Indian desserts recipes include Sheera and Coconut Ladoo. These desserts are easy to make and require minimal preparation time, making them perfect for when you need a sweet treat in a hurry.

Conclusion

Easy Indian recipes vegetarian offer a world of flavors and aromas without the lengthy preparation time. 

Whether you’re looking for easy Indian recipes, easy Indian food recipes, or specific Indian food recipes easy, these dishes bring convenience and deliciousness to your table. 

So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian cuisine. Happy cooking and happy eating!

By incorporating these dishes into your menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for quick snacks, main courses, or desserts, there’s an easy Indian recipe to suit every taste. 

Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Falooda, Delicious Dessert Beverage

    Falooda, Delicious Dessert Beverage

    Falooda Recipe

    Falooda

    Falooda is best described as a dessert beverage which is really corn vermicelli. This is a delicious combination of layered Falooda with milk, sweet basil and vanilla ice-cream. I like to serve this with mango. This can be an any-time snack! Falooda is popular with Mumbai road side street food. This chilled beverage-dessert is the perfect way to cool off in the summer heat.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2-1/2 Cup milk
    • 3 Tbsp sugar divided
    • 1 Cup fresh mango pulp
    • 2 Tbsp sweet basil seed tukmaria, sabza
    • 1 oz packet of falooda falooda ia a corn vermicelli
    • 6 scoops vanilla ice-cream
    • 1/2 cup finely chopped mangos for garnishing

    Instructions
     

    • Boil the milk with 2 tablespoons of sugar for about 15 minutes after milk comes to boil or until till it reduces to about 1-1/2 cup. After milk cool off refrigerate, milk should be chill.
    • Cook the falooda in boiling water, till they are soft! Strain, and chopped them in few pieces and keep aside to cool. Then refrigerator till needed, and it is chilled.
    • Add about 2 table spoons of sugar to mango pulp or as needed depends on sweetness of mango. Refrigerate the mango pulp and chopped mango, till you are ready to use.
    • soak the basil seeds/ tukmaria in a bowl in about ¼ cup of water making sure seeds are completely submerge. They will soon start to swell and look transparent. Strain and keep aside in a small bowl.
    • Milk and falooda should be refrigerated till you are ready to use, you can prepare them in advance as they can be refrigerated for 3-4 days.
    • Time to assemble the falooda, it is layered beverage-desert, take a tall glass first put 2-3 tablespoons of mango pulp, few spoons of falooda, about 2 spoons of baisel seeds, pour about ¼ cup of milk, about 1or 2 scoops of ice-cream, again some falooda and garnish with chopped mango.

    Notes

    Enjoy!
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  • No Bake Cheesecake

    No Bake Cheesecake

    No Bake Cheesecake

    No Bake Cheesecake

    This  Cheese cake recipe requires absolutely no cooking or baking. This is a delicious and perfect, quick and easy dessert for hot summer days. I like to use the fresh seasonal fruits over cheese cake. This is an amazing recipe and everyone will enjoy.
    4.67 from 3 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Dessert
    Servings 4

    Ingredients
      

    • 1 cup graham crackers fine crumbs, I used 12 gram crackers
    • 4 Tbsp unsalted butter at room temperature
    • 8 oz cream cheese at room temperature
    • 1/3 cup sugar
    • 1/2 cup heavy cream chilled
    • 1 tsp lemon juice
    • Few slices of fresh fruit of your choice I am using, mango, kiwi, strawberry, and few black berry

    Instructions
     

    • First line 4×7 inch pan with wax paper or parchment paper.
    • Mix cookie crumbs and butter well to combine.
    • Transfer the mix to prepared pan and press evenly to make it very firm. Refrigerate for at least 30 minutes.
    • Using the electric mixer beat the cream cheese and sugar in a large bowl on medium high speed until smooth. Reduce the mixer speed and gradually add the cream, and lemon juice increase the speed to medium high until stiff peak forms.
    • Spread the cream cheese evenly over crust, refrigerate for at least 4 hours or up to 3 days.
    • Just before serving top with fruits.

    Notes

    Finishing time 15 minutes not including refrigeration time.
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  • Lemonade (Classic / Strawberry)

    Lemonade (Classic / Strawberry)

    Lemonade recipe

    Lemonade (Classic and Strawberry)

    Summer is around the corner and I love this time of year! It means more time with my grandkids, a relaxed schedule and of course endless days of sun, pool and pure bliss! I like to serve refreshing Lemonade on these hot summer days. It's definitely a must-have for fun summer outings like picnics or casual lunches if you are entertaining. Today I am making two different lemonades – traditional classic Lemonade and Strawberry Lemonade. It's the perfect pick-me-up drink!
    5 from 4 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Drinks
    Servings 6 people

    Ingredients
      

    For simple syrup

    • 1 cup sugar
    • 1 cup water this is to make simple syrup
    • 1/4 cup fresh mint leaves

    lemonade

    • 3 Tbsp freshly squeezed lemon juice
    • 1/2 cup simple syrup adjust to taste
    • 1/4 tsp salt
    • 1/8 tsp black pepper grounded
    • 2 cup cold water approximately
    • Mint leaves and lemon slices to garnish
    • Ice

    Strawberry lemonade

    • 1 cup strawberries trimmed and sliced
    • 3 Tbsp fresh lemon juice
    • ½ cup simple syrup adjust as needed
    • 2 cup cold water approximately
    • Ice

    Instructions
     

    • First make a “simple syrup”. Place the sugar, water and mint leaves in a small saucepan and bring to a simmer. Stir so that the sugar dissolves completely and turn off the heat.
    • After syrup cools off, strain the syrup to remove the mint leaves.
    • This syrup can be made in advance and can be refrigerated.

    Classic Lemon lemonade

    • Mix simple syrup, lemon juice, salt and black pepper to the water and pour over ice. Garnish with mint leaves and lemon slice.

    Strawberry lemonade

    • Save few slices of strawberry for garnishing and purée rest of the strawberries with ¼ cup of water in a blender until smooth
    • Then strain the puree into a bowl to remove seeds.
    • Stir together strawberry purée, with lemon juice, simple syrup, and water in a pitcher mix it well.
    • Taste, then add more sugar if desired. Serve over ice. Add few pieces of strawberry to the glass.

    Notes

    Tip: Every ingredient in this recipe can be adjusted to your taste. 
    Variations
    Replace water with soda water. Add one tablespoon fresh ginger juice.
    Tried this recipe?Let us know how it was!
  • Jalapeno Cheese Paratha

    Jalapeno Cheese Paratha

    Jalapeno Cheese Paratha

    Jalapeno Cheese Paratha

    Jalapeno Cheese Paratha is a whole wheat flat bread filled with a combination of grated cheese. This is not only delicious, but also a great breakfast option. Jalapeno Cheese Paratha can be served like cheese bagels or bread.
    This recipe will make 6 parathas and will serve 3.
    5 from 3 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer, Breakfast, Snack
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    For Dough

    • 1 cup whole wheat flour chapatti atta
    • 1/2 teaspoon salt
    • 1/2 cup water

    For Filling

    • 2 cup grated mix cheese I am using mix cheese, Cheddar, Colby and Monterey Jack
    • 1/4 cup jalapeno finely chopped, adjust to your taste

    Instructions
     

    Making the Dough

    • Mix flour, and salt, in a bowl add the water as needed to make soft dough. Knead the dough for about one minutes on a lightly greased surface to make soft, and pliable dough. Set aside for at least ten minutes.

    Making the Filling

    • Cheese and Jalapeno pepper mix it well and divide in 6 equal parts and roll them. Set aside.

    Making the Parathas

    • Divide the dough into six equal parts and form into balls.
    • Roll dough ball into a 3” circle. Place a cheese ball in the center. Pull the edges of the dough to wrap it around the cheese filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. Note, this help rolling the paratha.
    • Meanwhile heat the heavy skillet on medium heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on dry whole wheat flour from both sides.
    • Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
    • Place the paratha on the skillet. When the paratha start to change color, and begins to puff up, flip it over. You will notice some golden-brown spots.
    • After a few seconds, flip the paratha and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
    • Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for about a week. Re-heat using a skillet or oven.

    Notes

    Adjust the pepper to your taste, you can use any hot chilies I also like to use Serrano chili. For my grand kids, I make them with cheese only.
    Serving Suggestion
    • Jalapeno Cheese Paratha, is best for the breakfast and serve it with butter or cream cheese.
    • Cheese parathas are also good for sandwiches with lettuce and slice of tomatoes.
    Tried this recipe?Let us know how it was!
  • Paneer and Rose Kulfi

    Paneer and Rose Kulfi

    Recipe submitted by Kiran Haldia

    Paneer and Rose Kulfi

    Paneer and Rose Kulfi

    Kiran Haldia
    Paneer and Rose Kulfi is easy to make dessert. Instead of traditionally creamy texture, this is more like a grainy and enjoyable texture.
    No ratings yet
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 200 gram Paneer Grated
    • 1/4 cup fresh rose petal paste
    • 8 Tbsp Sugar powdered
    • 1/2 Liter milk
    • 2 Tbsp cornflour mixed in half cup milk
    • 1/2 cup mixed dry fruits chopped
    • 1 Tbsp rose water

    Instructions
     

    • In a heavy pan boil milk with paneer. Stir continuously.
    • Add cornflour mixture and cook for another 2 minutes. 
    • Add sugar, rose petal paste and cook for 2 minutes till the mixture thickens. 
    • Cool it and add dry fruits and rose water. 
    • Freeze in desired kulfi molds for 4-5 hours.

    Notes

    Tasty and healthy kulfi is ready to eat.
    Tried this recipe?Let us know how it was!
  • Easy Cheesy Paneer Potli

    Easy Cheesy Paneer Potli

    Recipe submitted by Abirami

    Easy Cheesy Paneer Potli

    Easy Cheesy Paneer Potli

    Abirami
    Easy Cheesy Paneer Potli is easy to prepare snacks & appetizer and gives you the idea can be prepared with different filling and different shapes.
    No ratings yet
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    Course Appetizer
    Cuisine Indian
    Servings 12 potlis

    Ingredients
      

    • 1 cup Paneer shredded
    • 1/2 cup Bell peppers finely chopped
    • 2 Tbsp Coriander leaves finely chopped
    • 1/4 cup Red onion finely chopped
    • 1/2 cup Mozzarella cheese shredded
    • 1 pack Spring roll sheet
    • 1 bunch Spring onion
    • 2 Tbsp Red chili sauce
    • 1 tsp Crushed red peppers
    • 1 tsp Oregano
    • Salt to taste

    Instructions
     

    • Take a wide mixing bowl, add paneer, bell peppers, onion, coriander leaves, cheese, red chili sauce, crushed red peppers, oregano and salt.
    • Mix it gently.
    • Now take a spring roll sheet and add a spoon of paneer mixture at the center and close the wrap like potli(bring the corners of wrap together at the center)
    • Tie the potli with the help of spring onion (use the green part)
    • Pre heat the oven at 350
    • Grease the baking tray and arrange the potli’s
    • Bake the potli’s for 15-20 minutes until it is golden brown in color. (You can also deep fry the potli’s if you wish)
    • Serve the paneer potli’s when it is warm with tomato ketchup.
    Tried this recipe?Let us know how it was!
  • Chana Chaat (Spicy Snack)

    Chana Chaat (Spicy Snack)

    Chana Chaat

    Chana Chaat

    Chana Chaat is a healthy and delicious snack. I am using kala chana for this recipe. Kala chana looks like chickpeas, but brown in color. This is a delightfully sweet and tangy snack. Channa Chaat will also make a very enjoyable lunch box meal.
    3.75 from 4 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup kala chana
    • 2 Tbsp oil Canola, or vegetable oil
    • 1 Tbsp ginger finely shredded
    • 1 Tbsp green chili finely chopped
    • 1 Tbsp coriander powder dhania
    • 1/4 cup tamarind pulp this is available in India grocery store or you can make it at home soaking the tamarind and squeeze the pulp. But not the concentrated tamarind
    • 1 tsp red chili powder
    • 1 tsp salt
    • 1 tsp black salt
    • 1 Tbsp sugar
    • 2 tsp roasted cumin seed powder bhuna jeera
    • 1 cup potato boiled peeled and cut in small pieces
    • 1/2 cup cucumber chopped in small pieces
    • 1/2 cup tomatoes chopped in small pieces

    For garnishing

    • 1 Tbsp ginger finely chopped
    • 1 Tbsp green chilies finely chopped
    • 5-6 wedges of lemon

    Instructions
     

    • Wash and soak kala chana in approx. 4 cups of water, for at least 4 hours. The kala chana will double in volume after soaking.
    • In pressure cooker cook kala chana with 2 cups of water over medium high heat. As pressure cooker starts steaming turn the heat down to low medium and cook for about 15 minutes. Close the heat and wait until steam has stopped before opening the pressure cooker. Chana should be soft and tender.
    • Drain the water and save it for later use, this water is high in protein and can be used for making the soup or dals.
    • Heat the oil in a sauce pan over medium high heat. Add the chana, stir for few seconds. Add ginger and green chili, coriander powder, sauté for about 1 minutes.
    • Add salt, black salt, red chili powder, and sugar, add tamarind pulp. Cook for 3-4 minutes over low heat. If needed use few spoons of water, Chana mix should be moist. Turn off the heat.
    • Assemble the Kala Chana Chaat, add chopped potatoes, tomatoes, and cucumber, drizzle the roasted cumin seeds powder and mix it well. If desired garnish with sliced ginger, green chilies and drizzle the lemon juice.

    Notes

    Prep Time of 10 minutes does not include soaking time.
    Suggestions
    You can serve chana chaat without adding the veggies, it tastes delicious. You can always adjust quantity of veggies to your choice. Also adjust the green chili and red pepper to your choice. After spicing the chana mix with cooked plain rice to make spicy delicious meal.
    Tried this recipe?Let us know how it was!

    Recipe for Chana Chaat: Elevate Your Snack Game with This Delicious Dish

    Chana chaat is a quintessential Indian street food known for its burst of flavors and satisfying crunch. This recipe for chana chaat brings together the wholesome goodness of kala chana (black chickpeas) with an array of spices and fresh vegetables, creating a dish that’s both nutritious and delicious. Whether enjoyed as a snack, appetizer, or light meal, chana chaat is sure to tantalize your taste buds and leave you craving for more.

    To begin your culinary journey with chana chaat, start by washing and soaking kala chana in water for at least 4 hours. This step is crucial as it helps the chana soften and swell, enhancing its texture and flavor. Once soaked, cook the kala chana in a pressure cooker until tender and soft. The aroma of freshly cooked chana will fill your kitchen, setting the stage for the flavorful dish that is to come.

    Now, it’s time to infuse the cooked chana with a medley of spices. Heat oil in a saucepan and sauté ginger, green chili, and coriander powder until fragrant. Then, add the cooked chana along with salt, black salt, red chili powder, sugar, and tangy tamarind pulp. Allow the spices to meld together, coating the chana in a burst of savory and tangy flavors. Adjust the seasoning according to your taste preferences, adding more spice for a fiery kick or dialing it down for a milder flavor profile.

    Once the chana is well-coated with the spice mixture, it’s time to assemble the chana chaat. Add chopped potatoes, tomatoes, and cucumber to the chana mixture, creating a colorful and vibrant medley of flavors and textures. For an extra burst of flavor, sprinkle roasted cumin seeds powder over the chaat, adding a depth of earthy aroma to the dish. Finally, garnish with sliced ginger, green chilies, and a squeeze of fresh lemon juice to brighten up the flavors.

    Variations:

    • Sprouted Chana Chaat: For a healthier twist, use sprouted chana instead of cooked chana. Sprouted chana is rich in nutrients and adds a delightful crunch to the chaat.
    • Fruit Chaat: Incorporate seasonal fruits like apples, grapes, and pomegranate seeds into the chaat for a refreshing and fruity twist.
    • Yogurt Chaat: Drizzle some creamy yogurt over the chana chaat for a creamy and tangy variation. Top it off with some mint chutney and tamarind chutney for an extra burst of flavor.

    Tips:

    • Save the Cooking Water: The water leftover from cooking the chana is rich in protein and can be used to make soups or dals, adding a nutritious boost to your meals.
    • Adjust Seasoning: Feel free to adjust the spices and seasoning according to your taste preferences. Experiment with different combinations to create your perfect flavor profile.
    • Serve with Rice: For a hearty meal, serve the spiced chana mixture with cooked plain rice, creating a satisfying and flavorful dish that’s perfect for lunch or dinner.

    Benefits:

    • High in Protein: Kala chana is rich in protein, making chana chaat a nutritious and filling snack option.
    • Rich in Fiber: The addition of fresh vegetables like tomatoes, cucumbers, and potatoes adds fiber to the dish, aiding in digestion and promoting overall gut health.
    • Packed with Flavor: The blend of spices and tangy tamarind pulp creates a flavor explosion in every bite, making chana chaat a truly irresistible snack option.

    FAQ:

    Can I Make Chana Chaat Ahead of Time? 

    Yes, you can prepare the chana mixture ahead of time and refrigerate it. Simply assemble the chaat with fresh vegetables and spices before serving.

    Can I Skip Adding Veggies to Chana Chaat? 

    While vegetables add freshness and texture to the chaat, you can certainly enjoy chana chaat without them. Adjust the recipe according to your taste preferences.

    How Long Does Chana Chaat Last in the Refrigerator? 

    Chana chaat can be stored in the refrigerator for 2-3 days. Make sure to store it in an airtight container to maintain its freshness.

    In conclusion, chana chaat is a delightful dish that combines the goodness of kala chana with a burst of spices and fresh vegetables. With this recipe of chana chaat mastered, you’ll have a versatile snack that’s perfect for any occasion. So, roll up your sleeves, gather your ingredients, and embark on a flavorful culinary adventure with chana chaat.

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

  • Dahi Bhindi (Okra with Yogurt Gravy)

    Dahi Bhindi (Okra with Yogurt Gravy)

    Dahi Bhindi

    Dahi Bhindi

    Dahi Bhindi is a great way to enjoy okra in tangy creamy sauce. Dahi Bhindi is simply delicious, and easy to make. This goes well with Jeera (Cumin) Rice, or roti-paratha.
    4.43 from 7 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 40 medium size okra (bhindi) after cutting them in half it should be about 2 cups.
    • 3 Tbsp oil canola or vegetable oil
    • 1/2 tsp cumin seeds jeera
    • 1/4 tsp mustard seeds rai
    • 1/8 tsp asafetida hing
    • 1 Tbsp besan gram flour
    • 2 tsp coriander powder dhania
    • 1 tsp Red Chili Powder
    • 1/4 tsp Turmeric Powder
    • 1 cup yogurt dahi, curd
    • 1 cup water approximately
    • 1/2 tsp salt

    Instructions
     

    • Wash and pat dry the okra cut both ends, and cut them into about 1-inch pieces. I have used about 35 medium size okra after cutting, they are about 2 cups.
    • Heat 2 tablespoons of oil in a frying pan over medium heat and stir fry the okra till they are tender. This should take about 7-8 minutes.
    • Take them out in a bowl and use the same pan for making gravy.
    • Heat 1 tablespoon of oil, over medium heat. After the oil is moderately hot add the cumin seeds, mustard seeds and asafetida as the seeds crack, turn down the heat to low.
    • Add the besan and stir fry for about 1 minute until it has a light aroma, and is golden brown in color. Besan gives the thickness to gravy.
    • Add yogurt, turmeric, chili powder and coriander powder. Mix it well. And cook until the spice mix comes together, and you should be able to see the oil leaving the sides of spice mix. This should take about 2-3 minutes.
    • Spice mix is ready add about 1/2 cup of water and salt, bring it to boil. Add okra and let it cook for 3-4 minutes, on low heat.
    • Suggestions: You can make so many different dishes using this gravy. Instead of okra use potatoes, paneer, green peas, mixed vegetables, or any vegetable you have. 

    Notes

    Enjoy with plain white rice or any Indian flat bread, like Roti, Paratha, Puri
    Tried this recipe?Let us know how it was!
  • Rice Krispies Treats

    Rice Krispies Treats

    Rice Krispies Treat Recipe by Manjula

    Rice Krispies Treats

    Rice Krispies Treats are crispy and delicious. They are quick and easy to make and always a hit with kids. Because they are so easy, I can always make them on demand. These Rice Krispies Treats remind me my friend Halen, who was like a grandmother to my kids. This was one of her go-to recipe.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Snack
    Servings 4 people

    Ingredients
      

    • 3 cup Rice Krispies
    • 1 cup Butterscotch Morsels
    • 1/2 cup peanut butter I am using crunchy peanut butter because grandkids like this extra crunch but you can use creamy peanut butter

    For chocolate garnishing

    • 1/4 cup chocolate chips
    • 1 Tbsp cream

    Instructions
     

    • Melt butterscotch and peanut butter in a sauce pan over low heat. Note: do not overcook, peanut butter will start leaving the oil.
    • Mixture will be creamy, add Rice Krispies and fold it gently, until all the rice krispies are coated.
    • Pour the mixture into greased 5×7 pan and press it until it is flat and firm. Keep aside.
    • In a small bowl melt the chocolate and cream for 15 seconds in microwave, whip it to make it smooth if needed put it back in microwave for 5 more seconds don’t overcook the chocolate otherwise it will become granny.
    • Pour the chocolate syrup into a ziploc bag and make a small hole in one corner and drizzle the chocolate over rice krispies. Let the mixture dry for about 30 minutes and cut the Rice Krispies Treat in squares.

    Notes

    Enjoy!
    Tried this recipe?Let us know how it was!

     

  • Mango Mousse with Raspberry Pearls

    Mango Mousse with Raspberry Pearls

    Mango Mousse with Strawberry Pearls

    Mango Mousse with raspberry pearls

    My new recipe is called Mango Mousse with raspberry pearls. This is a delicious, delicate dessert that is sure to be enjoyed by all. Mangoes are my favorite fruit so I like to incorporate them in my various recipes. This was my first time making Raspberry pearls for the garnish. I did this with a special guest, Avani, who is currently a participant on Master Chef Junior! These delicate looking pearls are simply gorgeous on desserts!
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Dessert
    Servings 4 people

    Ingredients
      

    For Mousse

    • 2 cup Mango pulp
    • 1/2 tsp lemon juice
    • 1/4 cup fine sugar
    • 2 1/2 tsp Agar-Agar
    • 1/4 cup water
    • 3/4 cup whipping cream

    For Raspberry Pearls

    • 2 cups fresh raspberries
    • 2 Tbsp sugar
    • 1 Tbsp lemon juice
    • 1 1/4 tsp agar-agar powder
    • 1/2 cup oil

    Instructions
     

    Mousse

    • Whip the whipping cream on low speed until it forms stiff peaks. Make sure cream is cold. Set aside.
    • In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for about one minutes, until sugar is dissolve.
    • Dissolve agar-agar in 1/4 cup of water, add agar-agar to the mango pulp, bring it boil mixing continuously. Turn off the heat, and whisk for few minutes, making sure there are no lumps.
    • Pour the mango puree in a bowl and bring it to room temperature. Fold the cream gently, do not whip you should be able to see both colors. Refrigerate for about two hours before serving.

    For Raspberry pearls

    • Put 1/2 cup of oil in a small bowl and keep it in freezer till it is very chill it should take about half an hour.
    • In a sauce pan add raspberries, 1-1.2 tablespoons of sugar, lemon juice and about half cup of water bring to simmer over low medium heat till all the berries are soft. Note: do not overcook the berries they will become little bitter.
    • Strain the berry mixture through sieve to get raspberry sauce.
    • Add agar-agar and remaining sugar to half cup of water and bring it to boil over low medium heat for few minutes, keep stirring making sure there is no lumps and agar-agar do not stick to bottom of the pan.
    • Add agar-agar to raspberry sauce. Note: raspberry should be warm.
    • Fill in pipette, or oral syringe, or straw, or squeezed bottle with juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
    • Strain caviar using a fine mesh strainer. Rinse well with water.
    • Store caviar in water until ready to use.
    • Lay on a paper towel-lined plate and pat dry

    Notes

    This looks complicated but it is not.
    Enjoy!
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  • Aloo Tamatar Ki Sabji (Potato with Spicy Tomato Gravy)

    Aloo Tamatar Ki Sabji (Potato with Spicy Tomato Gravy)

    Aloo Tamatar ki Sabji

    Aloo Tamatar ki Sabji (Potatoes with Spicy Tomato Gravy)

    Aloo Tamatar ki Sabji or Potatoes with spicy tomato gravy is a classic combination and a popular North Indian dish. Aloo Tamatar, is flavorful and delicious and the best part is that it goes well with all different kinds of bread and rice.
    4.88 from 8 votes
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    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 medium-sized potatoes boiled and peeled
    • 1 cup tomatoes finely chopped
    • 2 Tbsp oil (canola or vegetable)
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 3 tsp coriander powder dhania
    • 1/2 tsp red chili powder
    • 1/4 tsp turmeric haldi
    • 1 tsp finely grated ginger
    • 1 tsp salt
    • 2 cups water approx. 2 cups
    • 1/4 tsp garam masala
    • 2 Tbsp finely chopped cilantro dhania
    • 1 pieces green chili seeded and cut into small , optional

    Instructions
     

    • Break the potatoes by hand in bite size pieces and roughly mash them, this should make about 3 cups.
    • 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, and asafetida, as cumin seeds crack add the tomatoes.
    • Cook the tomatoes until they are soft and mushy. Add the other spices coriander powder, turmeric, chili powder and ginger, stir fry until tomato start separating from oil. This should take about 2 minutes.
    • Add potatoes and salt mix them well with spices, add water, as potatoes come to boil cover the pan and lower the heat to medium and let it cook for about ten minutes.
    • Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool.
    • Add garam masala and cilantro, and green chilies this is optional. Mix it well turn off the heat and cover the pan.

    Notes

    Aloo Tamatar Sabji is ready. Serve this with Paratha, Purie, Plain Rice, or you choice of bread.
    Tried this recipe?Let us know how it was!
  • Apple Coconut Barfi

    Apple Coconut Barfi

    Apple Coconut Barfi

    Apple Coconut Barfi

    Apple Coconut Barfi is a delicious treat. This fudge-like barfi super easy to make. It's also vegan and gluten-free. The fruity taste makes for a great sweet snack without the guilt!
    4.63 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 3 cup apple peeled and shredded
    • 1 cup freshly grated coconut I am using frozen coconut
    • 1 1/2 cup sugar
    • 1/2 cup chopped walnuts
    • 1/4 tsp crushed cardamom
    • 1 Tbsp sliced pistachios for garnishing

    Instructions
     

    • In a non-stick frying pan add coconut, apple, and sugar, cook over medium heat, until mixture start coming together and apples should be very tender. This should take about 7-10 minutes.
    • Add cardamom powder and walnut, mix it well cook stirring continually until mix should becomes consistency of soft dough, this should take about 2-3 minutes, turn of the heat.
    • Pour the mixture into greased plate while Burfi mixture is still hot spread it evenly about 3/4-inch-thick in a square shape. Press the mixture with spatula to make it firm. Sprinkle the pistachios and lightly press.
    • While Burfi is still warm cut them in about one inch square.
    • Allow the Burfi to cool for about two hours to dry and hold its shape. Now you can remove the burfi from the plate.

    Notes

    Burfi can be stored for 2 weeks in air tight container.
    Tried this recipe?Let us know how it was!
  • Crispy Quinoa Spinach Patties

    Crispy Quinoa Spinach Patties

    Recipe submitted by Aarti Sharma

    Crispy Quinoa Spinach Patties

    Crispy Quinoa and Spinach patties

    Aarti Sharma
    Its nice combination of a crispy snack made with healthy ingredients such as quinoa and spinach.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Course Appetizer
    Servings 3 people

    Ingredients
      

    • 1 cup quinoa cooked
    • 1/2 cup chopped spinach blanched
    • 1/2 tsp ginger and garlic paste
    • 1 tsp cumin powder
    • 1 tsp garam masala
    • 2 green chillies chopped
    • 2 tbsp parsley chopped
    • Black pepper powder to taste
    • Salt to taste
    • 3 tbsp whole wheat bread crumbs
    • 2 tsp lemon juice
    • Canola oil to pan fry

    Instructions
     

    • In a large mouth bowl, add the quinoa, ginger & garlic paste, cumin powder, garam masala, green chillies, chopped parsley, black pepper powder, bread crumbs, lemon juice, blanched spinach and salt. Mix well.
    • Make round patties with the mixture.
    • In a skillet, heat 1 tbsp oil on medium heat and place the patties.
    • Let it develop a golden color on one side before flipping over and repeat the process for the other side as well.
    • Transfer the patties on a serving plate and serve hot with ketchup, chutney or dipping sauce.

    Notes

    You can also bake patties in an oven. Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for 20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.
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  • Chai Latte

    Chai Latte

    Chai Latte Recipe

    Chai Tea Latte

    Don’t have time to stop at your favorite coffee shop for some Chai Latte? Let’s try making my delicious and easy to prepare Chai Tea Latte at home instead! It's a great way to start off your morning! As the beverage is refreshing and goes along with all kinds of munchy snacks
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Drinks
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup water
    • 2 black tea bags I am using Lipton tea bags
    • 4 whole cloves laung
    • 4 black peppers kali mirch
    • 1/2 tsp cinnamon powder dal cheeni
    • 1 tsp grated ginger adrak
    • 2 crushed cardamom ilachi
    • 2 tsp sugar

    Latte

    • 1 cup chai tea recipe above
    • 1-1/2 cup whole milk
    • 1 Tbsp sugar
    • 1/8 tsp cinnamon powder

    Instructions
     

    For the chai tea

    • In a medium saucepan, bring all the chai ingredient to boil over medium high heat, water, cloves, black pepper, cinnamon, ginger, cardamom, sugar, and teabags. Once boiling, let it boil for 1 minute, turn off the heat, cover the pot and let it sit for about five minutes. Remove the tea bags and strain the tea through a fine mesh strainer.

    For the latte

    • In a medium-size saucepan, note: (I boil the milk in microwave ovebring the milk, sugar, and pinch of cinnamon to a boil Using an immersion blender (this is the trick to a frothy homemade latte), blend the milk until it’s frothy.
    • Pour 1/2 cup of chai tea in a mug. Slowly add half of the warm, frothy milk to the tea. Sprinkle the top of the chai latte with an extra pinch of cinnamon, if desired.

    Notes

    Serve hot!
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  • Veggie Cheese Toast

    Veggie Cheese Toast

    Veggie Cheese Toast

    Veggie Cheese Toast

    Veggie Cheese Toast is a simple but delicious comfort food, simply called "Cheese Toast" in my family. This is a quick and easy recipe and you can make them with your choice of bread and toppings. The variations are endless! This is a kid-friendly recipe. Cheese toast also makes a great lunch or snack.
    5 from 3 votes
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    Course Snack
    Cuisine American
    Servings 2 slices

    Ingredients
      

    • 2 slices white bread
    • 4 Tbsp cream cheese
    • 2 Tbsp tomatoes finely chopped
    • 2 Tbsp yellow bell pepper finely chopped
    • 2 Tbsp green bell pepper finely chopped
    • 1/4 tsp dry basil
    • 1/4 cup shredded cheddar cheese

    Instructions
     

    • Spread the cream cheese over bread and sprinkle few pieces of, tomatoes, bell pepper, sprinkle cheese to you taste, and sprinkle dry basil.
    • Toast in toaster oven for about 4-5 minutes.

    Notes

    Cheese toast makes a great breakfast treat, or any time snack.
    You may use your choice of toppings like mushrooms, olives, green chili, cilantro.
    Tried this recipe?Let us know how it was!