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!
Peanut chutney is a delicious condiment that compliments many South Indian dishes such as dosa, idli, and Medu Vada. This chutney also makes a great spicy spread for sandwiches. I often use this as a dip with pita chips. This is a quick and easy recipe to make!
Heat the oil in a small frying pan over medium heat. Add mustard seeds, as mustard seeds crack add whole red chilies, and peanuts stir-fry them for about 2 minutes.
Lower the heat to low. Add fenugreek seeds. Sesame seeds, asafetida, and curry leaves stir for about 30 seconds. Take out 4 red chilies, set aside.
Add tamarind paste, and salt mix it well. Add one cup of water. Turn the heat to medium, cook for about 2 minutes. Turn off the heat and let it cool off to room temperature.
Grind the peanut mixture to a smooth but not make it paste.
Crispy Aloo Tikki is a popular street foodchaat that can be made in a variety of ways. Any way you prepare these tikkis, they are sure to turn out great! They taste especially delicious with cilantro chutney or tamarind chutney. One of my favorite toppings is spiced chola (this recipe for crispy aloo tikki is with spicy chola topping).
1 15oz can of chick pea, garbanzo beans, kabuli chana,
2tablespoons oil
2tablespoons besan (gram flour)
2tablespoons green chili finely chopped, adjust to taste
2 tablespoons ginger finely chopped, adjust to taste
1teaspoon salt
1/2teaspoon black salt
1 teaspoon roasted cumin seeds powder
1teaspoon garam masala
1/2teaspoon mango powder (amchoor)
Instructions
Preparation for potatoes
Boil the potatoes you will need 3 to 4 potatoes, do not overcook the potatoes they should be still firm, otherwise potatoes will be mushy, and tikki will not be crispy as desired. Peel and shred the potatoes.
Add salt, corn starch, and cilantro to shredded potatoes and mix it well with light hand. Don’t knead the potatoes. Divide the potatoes in eight equal parts and roll them, into patties. Cover the patties and refrigerate for at least 4-5 hours. This is an important step to make crispy tikkies.
Chola Topping
Wash the chick peas changing the water 2-3 times. In a blender mash the chick peas with one cup of water just churning few times. Chick peas should be mashed not pasty.
Heat the oil in a pan over medium heat add the besan and roast the besan stirring continuously until besan is golden brown this should take about a minute.
Add ginger and green chili stir for 30 seconds, add chick peas, salt, cumin seed powder, garam masala, and mango powder.
Cook over low heat for about 10 minutes if needed add water, chick peas should be consistency of dosa or pancake batter.
Turn off the heat, spiced chola topping should be served hot with crispy aloo tikki.
Making the Crispy Aloo Tikki
Heat the flat frying pan with less than 1/8 inch of oil over medium high heat. When oil is moderately hot put the potatoes patties leaving some space in between. Let it brown for about 2 minutes then turn it over. Shallow fry the tikkies until they are light brown from both sides.
Notes
Tips
Do not cook on low heat, tikkies will become greasy and will not be as crispy.
Aloo tikkies are ready serve hot with spicy chola.
You can also serve crispy tikkies with cilantro chutney or tamarind chutney.
Chola topping also goes well with samosas and Samosa Pinwheels.
Chocolate chip cookies are always a treat. These are egg-less cookies, and they are supper easy to make. These cookies are delicious dessert and a crispy snack that taste great with milk or hot cup of tea.
Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavored with cardamom. I love the sweet aroma and flavor of cardamom, for me cardamom is must to have any sweet I make.
Boil the water and sugar in a pan over medium high heat. Bring the syrup to full boil and mix it well making sure sugar is dissolved, and turn off the heat. Set aside.
In a frying pan over low medium heat, add the clarified butter after butter is melted add whole wheat flour. Keep stirring and roast the flour, till it turns light brown and have nice sweet aroma. Flour should be roasted well, after adding the syrup four will be lighter in shade. Halwa should be nice and light brown in color. This should take about 7-8 minutes.
Add the syrup slowly to minimize splattering. Keep stirring continuously, making sure there is no lumps. Add raisins, half the almonds and cardamom, and cook till it becomes consistency of thick batter. Keep the halwa softer than your desired consistency, as it will thicken over time. This should take about 5-6 minutes.
Chatpate Aloo or spicy stir-fry potatoes is a tangy and delicious spicy dish. These Stir-fried potatoes with green chili and tamarind give a very unique flavor. Chatpate Aloo is perfect as a delicious appetizer or you can serve them as a side dish with any meal.
3cups potatoes boiled peeled and cubed in byte size
4tablespoons oil, I like canola oil
1 teaspoon cumin seeds, jeera
1teaspoon salt
2tablespoons green chili finely chopped, adjust to your taste
1/4teaspoon chili flake
1 teaspoon finely shredded ginger
2 tablespoons tamarind paste (do not use concentrated Tamarind)
1/4teaspoon sugar
1/4cup cilantro chopped
2-3 tablespoons water
Instructions
Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan.
Add cumin seeds after seeds crack add potatoes and sprinkle the salt over potatoes.
Stir-fry until potatoes are light golden brown this should take about 6-7 minutes. Add ginger, green chilies and chili flakes. Stir for about a minute.
Add tamarind paste, and sugar mix it well. Add water as needed about 2-3 tablespoons. Potatoes should be moist.
Turn off the heat and add cilantro. Mix it well and serve chatpata aloo hot.
Chatpate Aloo is a delightful dish featuring sautéed potatoes seasoned with a tantalizing blend of spices. This recipe is perfect for various occasions including appetizers, gluten-free diets, lunch box suggestions, quick & easy meals, snacks, and especially suits vegan and vegetarian preferences. The potatoes are cooked to perfection, creating a crispy exterior while remaining tender inside. Bursting with flavor, Chatpate Aloo offers a satisfying experience with its spicy and aromatic profile, making it a popular choice among those seeking a delicious and wholesome dish.
Preparing the Potatoes
To begin making the chatpate aloo fry, start by washing and peeling the potatoes. Cut them into small cubes or slices, depending on your preference. This step is crucial as it ensures even cooking and allows the flavors to penetrate the potatoes evenly. Chatpate aloo fry is all about the spicy and tangy flavors, so make sure to cut the potatoes into bite-sized pieces for maximum flavor impact.
Frying the Potatoes
Heat oil in a pan and add cumin seeds to it. Once the cumin seeds start to splutter, add the diced potatoes to the pan. Fry the potatoes on medium heat until they turn golden brown and crispy on the edges. This step is essential as it gives the chatpate aloo fry its characteristic texture and crunchiness. Make sure to stir the potatoes occasionally to ensure even frying.
Adding Spices
Once the potatoes are fried to perfection, it’s time to add the spices. Sprinkle turmeric powder, red chili powder, and chatpate masala over the fried potatoes. Adjust the quantity of spices according to your taste preferences. The chatpate masala is the star ingredient of this dish, adding a unique blend of tangy and spicy flavors to the chatpate aloo fry. Stir well to coat the potatoes evenly with the spices.
Seasoning and Garnishing
Next, add salt to taste and squeeze fresh lemon juice over the chatpate aloo fry. The lemon juice adds a refreshing tanginess to the dish, balancing out the heat from the spices. Garnish the dish with freshly chopped cilantro leaves for a burst of freshness and color. Cilantro not only enhances the visual appeal of the dish but also adds a subtle herbaceous flavor that complements the spicy potatoes perfectly.
Serving
Once the chatpate aloo fry is ready, transfer it to a serving platter and serve hot. This spicy potato dish is perfect as a side dish or snack and pairs well with roti, naan, or rice. You can also enjoy it on its own as a delicious and flavorful appetizer. Serve it with your favorite chutney or dip for an extra kick of flavor. Whether you’re entertaining guests or craving a spicy snack, chatpate aloo fry is sure to satisfy your taste buds with its bold and irresistible flavors.
Tips:
To make the chatpate aloo fry even spicier, you can add finely chopped green chilies along with the spices.
For added crunchiness, you can coat the potatoes in a thin layer of cornstarch before frying them.
If you don’t have chatpate masala on hand, you can make your own by combining equal parts of chaat masala, amchur (dried mango powder), and black salt.
Variations:
Chatpate Aloo Chaat: Turn this chatpate aloo fry into a delicious chaat by topping it with yogurt, tamarind chutney, tomatoes, and sev (crispy chickpea noodles).
Chatpate Aloo Sandwich: Use the chatpate aloo fry as a filling for sandwiches along with some mint chutney and sliced vegetables for a spicy and satisfying meal.
Benefits:
Potatoes are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins.
The spices used in chatpate aloo fry, such as turmeric and red chili powder, have anti-inflammatory and antioxidant properties.
Lemon juice adds vitamin C to the dish, which boosts immunity and aids in digestion.
Cilantro is rich in antioxidants and may help lower blood sugar levels and improve heart health.
FAQs:
Q: Can I make chatpate aloo fry ahead of time?
A: While chatpate aloo fry is best enjoyed fresh and hot, you can prepare the fried potatoes in advance and store them in an airtight container in the refrigerator. When ready to serve, reheat the potatoes in a pan and add the spices and seasonings.
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes, you can definitely use sweet potatoes to make chatpate aloo fry. Sweet potatoes add a slightly sweet and earthy flavor to the dish, which pairs well with the spicy and tangy seasonings.
Q: Is chatpate aloo fry spicy?
A: Yes, chatpate aloo fry is meant to be spicy, thanks to the addition of red chili powder and chatpate masala. However, you can adjust the level of spiciness according to your taste preferences by reducing the amount of chili powder or omitting it altogether.
These Mixed Vegetable Pakoras are an all-time favorite snack in India. There are endless variations of pakoras, which are also known as bhajias. Mixed vegetable pakoras as the name suggests are made with a variety of vegetables. Pakoras are great as an appetizer or snack for any type of the gathering. They are perfect for a rainy day, and even more delicious paired with a cup of hot spicy chai.
Combine all the dry ingredients, besan, coriander, fennel, red pepper, salt, and asafetida in a bowl. Mix it well.
Add potatoes, cauliflower, spinach, cabbage, and green chilies and oil into dry mix, mix it well keep aside for about ten minutes. When you are ready to fry pakoras if mix is too dry add as needed 1 or 2 spoons of water to make texture of soft dough.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up and not change color instantly.
Place about two tablespoons of mix holding with your fingers into the oil. Do not overlap the pakoras.
Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
Repeat this process for the remaining batches.
The crispy, delicious pakoras are now ready to serve.
Notes
TipsIf the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.Serving suggestions
The vegetable pakoras are best dipped in a mint chutney, tamarind chutney, or sprinkled with chat masala.
Pakoras taste best when they are served hot.
You can make the pakoras one day in advance, do not refrigerate. When ready to serve refry them in moderately hot oil.
Mixed Vegetable Pakora Recipe: How to make Mixed Vegetable Pakora
Introduction to Mixed Vegetable Pakora
Mixed vegetable pakoras are a popular Indian veganstreet food and snacks made with a variety of vegetables coated in a spiced chickpea flour batter and deep-fried until crispy. This mixed vegetable pakora recipe is a delicious way to enjoy the flavors of different vegetables in a crunchy and flavorful snack. It’s perfect for serving at parties, as a tea-time snack, or as an appetizer before a meal.
Ingredients for Mixed Vegetable Pakora
The ingredients required for making mixed vegetable pakoras include a variety of vegetables such as potatoes, cauliflower, spinach. These vegetables are thinly sliced or chopped into bite-sized pieces, depending on preference. Other ingredients include chickpea flour (besan), rice flour for added crispiness, spices like cumin seeds, turmeric powder, chili powder, and salt to taste. Fresh cilantro leaves and green chilies can be added for extra flavor and heat.
Step-by-Step Instructions on How to Make Mixed Vegetable Pakora
Preparation of Vegetables
Start by washing and preparing the vegetables. Peel and thinly slice the potatoes, chop the cauliflower into small florets, and finely chop the spinach leaves. Thinly slice green chilies. Ensure that all the vegetables are dry before using them in the batter.
Making the Batter
In a large mixing bowl, combine chickpea flour, rice flour, cumin seeds, turmeric powder, chili powder, and salt to taste. Gradually add water to form a thick batter, ensuring there are no lumps. The batter should be thick enough to coat the back of a spoon but still easily coat the vegetables.
Mixing Vegetables with Batter
Add the prepared vegetables to the batter and mix until they are evenly coated. Ensure that each piece of vegetable is well-coated with the batter for even frying.
Frying the Pakoras
Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully drop spoonfuls of the vegetable batter into the hot oil. Fry the pakoras in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, flipping them occasionally for even frying.
Draining and Serving
Once the pakoras are golden brown and crispy, remove them from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Serve hot with mint chutney, tamarind chutney, or ketchup.
Tips for Making Perfect Mixed Vegetable Pakoras
Ensure that the vegetables are thinly sliced or chopped uniformly to ensure even frying.
Use chilled water to make the batter, as it helps in making the pakoras crispier.
Adjust the spice levels according to your preference by adding more or less chili powder and green chilies.
Fry the pakoras on medium heat to ensure that they cook through evenly without burning.
Variations of Mixed Vegetable Pakoras
Paneer Pakoras: Add cubes of paneer (Indian cottage cheese) along with the vegetables for an extra protein boost.
Corn Pakoras: Add sweet corn kernels to the vegetable batter for a sweet and crunchy variation.
Mushroom Pakoras: Slice mushrooms and coat them with the batter for a flavorful mushroom pakora.
Benefits of Eating Mixed Vegetable Pakoras
Provides a good source of vitamins and minerals from the variety of vegetables used.
Chickpea flour used in the batter is gluten-free and rich in protein and fiber.
Frying the pakoras in moderate amounts of oil makes them crispy and delicious without being overly greasy.
FAQs about Mixed Vegetable Pakoras
Can I make mixed vegetable pakoras ahead of time?
Yes, you can prepare the vegetable batter ahead of time and refrigerate it. However, it’s best to fry the pakoras just before serving to retain their crispiness.
Can I bake mixed vegetable pakoras instead of frying them?
While frying gives the pakoras a crispy texture, you can try baking them in a preheated oven at 375°F (190°C) for about 20-25 minutes or until they are golden brown and crispy.
How long can I store leftover mixed vegetable pakoras?
Leftover pakoras can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a toaster oven or oven until they are heated through before serving.
Appetizers: Try out the delicious Samosa Recipe for another popular Indian appetizer.
Beverages: Refresh yourself with a cool glass of Mango Lassi, a traditional Indian yogurt-based drink.
Desserts: Indulge your sweet tooth with the delectable Gulab Jamun Recipe, a classic Indian dessert made from milk solids soaked in sugar syrup.
With these recipes, you can explore a variety of flavors and tastes from the rich culinary tradition of Indian cuisine. Enjoy cooking and savoring these delightful dishes with family and friends!
kesar peda is a classic dessert made for festive occasions. They are delicious sweet snack and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. This is a easy recipe to make.
Heat the frying pan on low heat, I like to use heavy bottom nonstick pan. Add cream and milk powder. Mix it well. Mix will start getting soft consistency of thick batter as it gets warm.
Cook mixture on low medium heat stirring continuously until mixture becomes lumpy like soft dough. This should take about 12-15 minutes. Add saffron and cardamom mix it well and cook for 2-3 more minutes until it is consistency of soft dough. Turn off the heat. Now this is known as khoya.
Transfer the khoya into a bowl and let it cool off until khoya becomes lukewarm.
Add the sugar into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make khoya soft and will not able to make peda.
Divide the mix into 20 equal parts or more, less depends the size you prefer. Make them into ball rolling between your palms. Make a dent into the peda.
Garnish them with pistachios.
Finish peda consistency should be little grainy.
Notes
Notes
If peda mix is too dry add lukewarm cream as needed.
If peda mix is too soft add little almond powder, now you can call this peda kesar almond peda. Do not try to cook again thinking it will become thick, peda will become chewy.
Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was a breakfast treat like pancakes, especially when they were served with kachori (puffed fried bread filled with spicy dal). I know jalebi is mostly served as a dessert, but for me jalebi still makes the best breakfast treat.
Sift the all-purpose flour and corn starch together, add the citric acid, and yeast mix it well.
Add the water slowly to make a smooth batter, add oil and mix it well. Batter should be pourable consistency of dosa.
Set the batter aside in a warm place for about half an hour. Make sure the batter is not over-ferment. After fermenting the batter will be a little lacy.
for Syrup
Boil the sugar and water together. Add the lemon juice, cardamom and saffron. (The lemon juice keeps the mixture from crystallizing). Boil for 2-3 minutes until syrup is about sticky to fingers but has not formed a thread. Turn off the heat.
for Jalebi
Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle. That’s what I am using.
Squeeze the Jalebi batter out into the hot oil in pretzel shapes about three inches in diameter.
Fry the jalebis until light golden brown on both sides. Take them out, wait for a minute then transfer them into the warm syrup. Let the jalebis soak in the syrup for about half a minute, take them out. Repeat the process.
Jalebies are ready to serve.
Notes
Variations
Sprinkle sliced pistachios and almonds, cinnamon powder, coco powder, or sugar powder over the jalebis for a creative touch.
Serve jalebis with malai (a milk reduced by boiling to about one-third of its original quantity.
Coconut almond burfi is a classic dessert and simply delicious. Coconut almond burfi is super easy to make with few ingredients. This is also vegan and gluten-free.
2cups coconut freshly grated, I am using frozen shredded coconut
1-3/4cups sugar
1/2cup blanched almond powder
1/4teaspoon cardamom powder
Instructions
In a non-stick frying pan add coconut and sugar, cook over low medium heat, stir continuously till sugar is melted and mixture starts to bubble.
Add the almond powder and cardamom, keep stirring continuously, scraping the sides and bottom of the pan, until mixture start coming together and becomes consistency of soft dough. This should take about 6-7 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.
While burfi is still warm cut them in about one inch square.
Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
Burfi can be stored for 2 weeks in air tight container.
Notes
Notes: To blanch almonds, drop almonds in boiling water and keep aside. Drain and rinse under cold water after 5 minutes. Press the almonds one by one and squeeze the skin lightly to pop
Aloo chana chaat is a spicy potato and chickpea snack. It's very easy to make and is a favorite tasty treat of mine. This recipe involves marinating boiled potatoes and chickpeas in spices to make a great savory snack.
Wash and dry the whole green chilies. Heat a small frying pan on low medium heat, add the oil and green chilies, and cover the pan. Shake the pan slowly to move the chilies around. Notes: it is important to keep the pan cover chilies will splatter. Cook the chilies for about 2 minutes turn off the heat, wait till it stop splattering and remove the lid chilies should be light brown if it is not cook for another minute. Remove and keep aside.
Place chickpeas in a bowl and lightly mash. Add the potatoes and all the ingredients ginger, green chili, red pepper, salt, black salt, black pepper, mango powder, sugar, roasted cumin powder, lemon juice, and cilantro mix it well.
Let it sit for at least fifteen minutes or more, chickpeas and potatoes will absorbed the flavor of spices.
Serve the aloo chana chat with side of tomatoes, fried green peppers and lemon wedges.
How to boil the chickpea
Soak one cup of chickpeas for about eight hours or more, after soaking chick peas will be about 2-1/2 times. Drain the water, cooked the chickpeas in pressure cooker on high heat with 2 cups of water and no salt. After pressure cooker start steaming reduce the heat to low medium and cook for 10 minutes.
Notes
Serving suggestions
Aloo chana chaat also makes a good lunch box meal.
Serve this with tamarind chutney or cilantro chutney and you will have a new recipe.
This Eggless Omelet is similar to a variation of besan chila. I combine lots of vegetables including bell pepper, spinach, and tomatoes and then add in some light spices. Now you have a healthy and delicious choice for breakfast or light lunch. It is also vegan and gluten free!
3/4cup besan (gram flour) available in Indian grocery stores
1/2 teaspoon salt
1/2teaspoon cumin seeds (jeera)
1/8teaspoon black pepper
1 green chili finely chopped, optional
1/2 cup tomato seeded and finely chopped
1/2cup finely chopped spinach
1/2cup finely chopped bell pepper
1/2cup water to make batter
2tablespoons oil
Use vegetables quantity as a guide line, it can be little more or less, also change the vegetables to your choice.
Instructions
Mix all the dry ingredients together: besan, cumin seeds, black pepper and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, tomato, spinach, and bell pepper. Mix well.
Heat the skillet on medium heat (Use a non-stick skillet) skillet should be moderately hot. Test by sprinkling a few drops of water on it. Water should sizzle right away.
Pour approx. 1/2cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.
When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds; flip the omelet using a flat spatula.
Press the omelet lightly all around with the spatula to make the omelet cook evenly. Turn the omelet three or four times, until cook well and golden brown on both sides.
Paneer bhurji is a delightful and spicy paneer dish. Paneer bhurji is a quick and easy recipe to make, made from crumbled paneer simmered in spicy tomato gravy. Paneer bhurji tastes great with roti, paratha, or even with regular bread! This is also makes a good stuffing for dosas or vegetable Frankie rolls.
Soak the paneer in hot water with 1/4 teaspoon of salt for five minutes. Drain the water and crumbled the paneer. This process will make the paneer soft, if you are using the fresh paneer skip this step. Set aside.
Heat the oil in sauce pan over medium heat; after oil is moderately hot add cumin seeds.
After the seeds crack add green peas, and green chili stir for about one minute. Add tomatoes, coriander, salt, sugar and red chili powder, stir and mix well. Cover the pan and cook for 3-4 minutes till the tomatoes and peas becomes soft.
Add paneer stir and cook for 1-2 minutes. Don’t cook the paneer for a long time as paneer will lose the softness. If it is too dry add few spoons of water. Lastly add chopped coriander leaves to paneer bhurji and mix.
Serve paneer bhurji with rotis, plain parathas or with a toast.
Notes
Notes, if you are using the paneer bhurji for stuffing then don’t the water, bhurji should be dry in texture.
Paneer Bhurji Recipe: Crafting the Perfect Indian-Style Dish
Indulge in the savory goodness of vegetables sauteed paneer Bhurji, a quick & easyparty recipe. This delightful, spicy dish features crumbled paneer simmered in a flavorful, gluten-free tomato gravy. Elevate your dining experience with this quick and easy paneer delight!
Step 1: Soaking and Crumbling Paneer for Paneer Bhurji
In the first phase of understanding how to make Paneer Bhurji, immerse the paneer in hot water with a quarter teaspoon of salt for five minutes. This crucial soaking process contributes to the softness of the paneer, a key aspect of the authentic paneer bhurji Indian style. Following this, carefully drain the water and proceed to crumble the paneer, enhancing the overall texture of the dish.
Step 2: Sautéing Cumin Seeds and Building Flavor in Paneer Bhurji Recipe
As you embark on the journey of preparing this delectable paneer bhurji Indian style, heat oil in a saucepan over medium heat. Once the oil reaches the desired temperature, introduce cumin seeds, infusing the dish with a distinct aroma. Let the seeds crackle, then add green peas and green chili, stirring for about a minute. This process forms the flavorful foundation of the paneer bhurji recipe.
Step 3: Cooking Tomatoes, Spices, and Peas for Paneer Bhurji
Continuing the exploration of how to make paneer bhurji, incorporate tomatoes, coriander, salt, sugar, and red chili powder into the pan. Thoroughly mix these ingredients to coat the vegetables, creating a harmonious blend of spices in your paneer bhurji Indian style. Cover the pan and allow the mixture to cook for 3-4 minutes, ensuring the tomatoes and peas reach a soft, succulent state.
Step 4: Incorporating Paneer and Finalizing Paneer Bhurji Recipe
Now, in the heart of the paneer bhurji recipe, gently introduce the crumbled paneer into the aromatic mixture. Stir it delicately, ensuring an even distribution throughout the dish. Cook for a brief 1-2 minutes, being mindful not to overcook the paneer as it might compromise its softness. If needed, add a few spoons of water to maintain the desired consistency. For the finishing touch, generously sprinkle chopped coriander leaves into the paneer bhurji Indian style, elevating the flavors to perfection.
Step 5: Serving the Versatile Paneer Bhurji
As you present your culinary creation, serve the paneer bhurji with rotis, plain parathas, or toast. The adaptability of this dish makes it a delightful addition to any meal. Whether enjoyed on its own or used as a stuffing, it is recommended to maintain a dry texture if you plan to utilize the paneer bhurji Indian style for stuffing purposes.
This is a quick and easy recipe for Stove Top Pizza. This is just perfect for times when you want to enjoy homemade snack such as pizza and don't feel like ordering take-out pizza or going anywhere! The best part is that you also don’t need to have access to a good oven.
2tablespoons thick yogurt (curd or dahi) room temperature
1/3cup lukewarm water use as needed
About 2tablespoon all-purpose flour needed to roll the dough
Sauce
1-1/2 cups tomatoes seeded and chopped in small pieces
1/4teaspoon salt
sugar
1/2teaspoon Italian seasoning optional
1/2teaspooncrushed red pepper
1tablespoon olive oil
Topping
1/2cup bell pepper cut into small pieces,
1/4 cup mushrooms sliced
About 3/4 cup mozzarella cheese shredded
Instructions
In a bowl mix all the dry ingredients, flour, baking powder, baking soda, salt, and sugar.
Add oil and yogurt to the flour and mix it well, add water as needed to make soft dough will be little sticky. Sprinkle little dry flour over the dough and knead to make smooth dough.
Cover the dough and let it sit for about 3 hours or more.
In a saucepan heat the oil on medium high heat. Add all the sauce ingredients, tomatoes, salt, sugar, pepper, and Italian herbs. Cook for about 3 minutes till most of the water from tomato has evaporated and looks like a chunky sauce.
Use the same pan and sauté the bell peppers, and mushrooms for 2 minutes until most of the moisture has evaporated but still they are crisp. Set aside.
Knead the dough for few seconds and divide into two equal parts and roll them in about 10” circle, if dough start sticking to the rolling pin or rolling surface dust little more dry flour.
Heat the heavy pan skillet over low medium heat, lightly oil the skillet and put the rolled pizza over. Let it cook for about 2 minutes until crust has nicely browned from bottom. Lower the heat to low.
Flip the crust, brush it lightly with oil do it quick spread about half the sauce, cheese and topping. Cover the pan for about 3 minutes and check, cheese should be melted. Lift the pizza little from the side crust should be the nicely brown.
Notes
Tips: make sure heat is low otherwise pizza will burn and not cook through.
Lauki halwa is a classic dessert that is simple and delicious! Lauki is also known as dodhi, ghia, bottle gourd, or opo squash. Lauki halwa is packed with all the nutrition of lauki and tastes absolutely divine. Just a few ingredients are needed for this dessert: lauki, milk and sugar for its a quick and easy recipe to make.
2cups lauki peeled and shredded, before shredding remove the seeds (bottle gourd, doodhi, ghia, opo squash)
2-1/2cups milk
2 tablespoons ghee, or clarified butter
1/2 cup sugar
1/2teaspoon coarsely ground cardamom seeds
2tablespoons pistachio chopped
Instructions
Squeeze the water from shredded lauki after taking out the water lauki should be 2 cups packed. Set aside.
Boil the milk on medium high heat in heavy bottom pan making sure milk does not burn. After milk comes to boil lower the heat to medium low and boil for ten minutes, until it becomes about 1-1/2 cups. Set aside.
Melt the ghee in frying pan on medium heat add lauki and sauté for 3 minutes, or until it is tender but not mushy. Add milk mix well and bring it to boil, reduce heat to low and cook until mixture becomes thick. It will take approx. 10 minutes. Stir occasionally in between to prevent sticking.
Add sugar, cardamom, and half the pistachios. Stir continuously and cook until mixture becomes of consistency of soft sticky dough, this will take approx. 3-4 minutes. Turn of the heat.
Delicious lauki halwa is ready. Transfer it to serving bowl and garnish with remaining pistachios, and serve hot or at room temperature.
Cream Cheese Cucumber Sandwiches are simple and delicious. I added some crunchy cucumber, bell pepper and some mild spices. These sandwiches are light and refreshing – the perfect afternoon snack. Try these sandwiches for your kids’ lunch box. This super simple sandwich is a hit with almost everyone.
4 inchEnglish cucumber or seedless cucumberkheera, kakdi
1/4bell pepper this will make about 1/4 cup finely chopped bell pepper capsicum, Shimla mirch, pahadi mirch
2tbspfinely chopped cilantro hara dhania
1/8tspsalt
1/8tspblack pepper
1tspginger finely shredded
1green chili finely chopped
Instructions
Peel the cucumber leaving the stripes unpeeled. Shred the cucumber, after shredding squeeze the water, we need about 1/4 cup shredded cucumber after squeezing the water. Set aside.
Cut the bell pepper in very small pieces and squeeze the water and pet dry, need about 1/4 cup chopped bell pepper.
In a bowl mix all the ingredients, mix will have a texture of thick spread.
Spread the mix on two slices of sandwich bread, then close sandwiches with other slices of bread.
Remove the crest from the bread all sides and slice them in two parts. For clean cut keep the sandwiches aside and slice them after about half an hour.
Serve these sandwiches as a snack, or they are grate for lunch box, or picnic.
Notes
NotesThese sandwiches stay good for a day at room temperature or you can refrigerate for 2-3 days.You may use this spread for crackers.You will also like to watch Finger Sandwiches
