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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!

  • Spicy Squash Cakes

    Spicy Squash Cakes

    Recipe submitted by Geeta Rao

    Spicy Squash Cakes

    Spicy Squash Cakes

    Spicy Squash Cakes are the perfect appetizers for the holiday season. These are easy to make and taste great!
    5 from 1 vote
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    Course Dessert
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients:

    • 2 cups  Grated squash
    • 2 cups  Gram flour (Besan)
    • 1 tbsp  Rice flour
    • 1/4th tsp  Baking powder
    • 1-2 inch Ginger
    • 4-5 Green chillies (medium sized)
    • 1 tsp  Yogurt (if yogurt is not available, use lemon juice)
    • 1 tsp Dhania powder (coriander powder)
    • 1 tsp Jeera powder
    • 2 tbsp Corrainder leaves (finely chopped)
    • 1 tbsp  Roasted sesame seeds
    • 1 tbsp  Fresh grated coconut
    • 2 tbsp  Vegetable oil
    • Salt

    Instructions
     

    Method

    • Grate the squash (kaddoo) .
    • Mix 2 cups of the grated squash, gram flour and rice flour in a bowl.
    • Grind the ginger and green chillis to a fine paste and add it to the above mixture.
    • Add jeera powder, dhania powder, yogurt, baking powder, salt and mix well without adding water. Set it aside for 10 minutes.
    • Take a bowl, smear the insides with oil and pour the above mixture into it.
    • Steam the above mixture in the above bowl in a pressure cooker for 10-15minutes. (Without the weight like in making idlis)
    • Once it is steamed, as it cools down, observe that the mixture now seems like a cake.
    • With a sharp knife, cut it into desired shape and size.
    • Now heat oil in a pan.
    • Place the cut pieces of the cake in the pan and shallow fry them till golden brown and crusty.
    • Garnish the fried pieces with roasted sesame seeds, coconut and coriander leaves.
    • Spicy Squash Cakes are ready to eat.
    • Serve hot with mint chutney or tomato ketchup.

    Notes

    Variation:
    • Can add coarsely ground roasted peanuts for garnishing.
    Tried this recipe?Let us know how it was!
  • Peanut Chaat

    Peanut Chaat

    Peanut Chaat

    Peanut Chaat

    Peanut Chaat is a combination of peanuts, tomatoes, cucumbers and spices. It is a delicious and satisfying snack-not to mention healthy and low-fat! It is easy to make. It can be served as an appetizer or anytime spicy snack.
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    Course Appetizer, Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2 cup raw peanuts
    • 1/2+1/2 teaspoon salt adjust to taste
    • 1/8 teaspoon turmeric (haldi)
    • 3/4 cup tomatoes seeded cut in small cubes
    • 3/4 cup cucumber cut in small cubes
    • 1 tablespoon ginger finally chopped
    • 1 green chili finally chopped adjust to taste
    • 1/2 teaspoon roasted cumin seed powder (bhuna jeera)
    • 1/8 teaspoon red chili powder
    • 1/8 teaspoon black pepper
    • 1/4 teaspoon sugar
    • 1/2 teaspoon  mango powder (amchoor)
    • 1  tablespoon lemon juice

    Instructions
     

    Method

    • In a sauce pan add peanuts with 2 cups of water turmeric and 1/2 teaspoon of salt. Cook over medium high heat for about 25 minutes until peanuts are soft.
    • Drain the water and let it cool to room temperature.
    • Mix ginger, chili, 1/2 teaspoon salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder and lemon juice together.
    • Mix the peanuts with tomatoes and cucumbers, add the spice mix and toss.
    • Peanut Chaat is ready to serve.
    Tried this recipe?Let us know how it was!

    Peanut Chaat Recipe 

    Peanut chaat is a delightful appetizer that caters to various dietary preferences, offering a gluten-free and vegan option packed with high protein, yet low in fat, making it an ideal snack choice. Peanut chaat is a delightful and flavorful snack that is popular across India. This peanut chaat recipe combines the nuttiness of peanuts with the tanginess of various spices and chutneys, creating a mouthwatering dish that is perfect for any occasion. Here’s how to make peanut chaat at home.

    • Boiling the Peanuts: Begin by placing the peanuts in a saucepan. Add 2 cups of water, turmeric, and ½ teaspoon of salt. Bring the pot to a medium-high heat. Once boiling, reduce the heat slightly and simmer the peanuts for about 25 minutes. The key here is to cook the peanuts until they are tender and soft throughout. You can test for doneness by taking a peanut out and splitting it in half. If the center is firm, continue cooking for a few more minutes.

    • Cooling and Draining: Once the peanuts are cooked, drain the water from the pot using a colander. It’s important to drain the peanuts thoroughly to prevent a watery chaat. Spread the cooked peanuts on a plate or baking sheet to cool completely. This will take about 30 minutes to an hour, depending on the amount of peanuts. Cooling the peanuts is necessary before adding the other ingredients to ensure they don’t become soggy.

    • Making the Spice Mix: While the peanuts cool, prepare the flavor base for your chaat. In a separate bowl, combine grated ginger, chopped chili pepper (adjust the amount depending on your spice preference), ½ teaspoon of salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder, and lemon juice. Mix all these ingredients into a fragrant and flavorful spice mix. This will be what brings the chaat to life!

    • Assembling the Chaat: Once the peanuts are cool, transfer them to a large mixing bowl. Add chopped tomatoes and cucumbers to the peanuts. Then, pour the prepared spice mix over the peanuts and vegetables. Using a spoon or spatula, gently toss everything together until well combined. This ensures each peanut gets a good coating of the flavorful spice mix.

    • Serving: Your Peanut Chaat is now ready to be enjoyed! Serve immediately for the freshest flavor and best textural contrast between the soft peanuts and the crisp vegetables. You can garnish with chopped fresh cilantro for an extra pop of color and freshness.

    Tips:  

    • You can customize the peanut chaat by adding other ingredients such as boiled potatoes, diced cucumber, or grated carrots for added texture and flavor.
    • For a healthier version, you can use roasted peanuts without any added salt or oil.
    • Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.

    Variations: 

    • For a tangier flavor, drizzle some tamarind chutney or mint chutney over the peanut chaat before serving.
    • Experiment with different toppings such as pomegranate seeds, grated cheese, or yogurt for a unique twist on this classic snack.

    Benefits: 

    • Peanuts are a good source of protein, fiber, and essential nutrients such as vitamins and minerals, making peanut chaat a nutritious snack option.
    • This dish is vegetarian and gluten-free, making it suitable for individuals with dietary restrictions.

    FAQs: 

    Can I use pre-roasted peanuts for this recipe? 

    • Yes, you can use pre-roasted peanuts if you prefer. However, roasting the peanuts yourself adds an extra layer of flavor to the chaat.

    How long can I store peanut chaat? 

    • Peanut chaat is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the peanuts may lose their crunchiness over time.

    Can I make peanut chaat ahead of time?

    • While it’s best to assemble the chaat just before serving to maintain its freshness, you can prepare the ingredients in advance and assemble them when ready to serve.

    For more delicious Indian recipes, you can explore other recipes on Manjula’s Kitchen, such as Vegetable Pakoras, Aloo Tikki Chaat, and Pani Puri. These recipes are perfect for any occasion and are sure to impress your family and friends. Enjoy cooking!

  • Almond Brittle (Almond Chikki)

    Almond Brittle (Almond Chikki)

    Almond Brittle

    Almond Brittle (Almond Chikki)

    Almond brittle also known as Chikki in India this is quick and easy recipe to make. This old fashioned candy every body will enjoy a tasty sweet savory snack that is most popular during winters.
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    Course Dessert
    Cuisine Indian
    Servings 12 oz

    Ingredients
      

    Ingredients:

    • 2 tablespoons butter
    • 1 cup sugar
    • 1/8 teaspoon salt
    • 1/2 cup sliced almonds
    • 1 tablespoons sesame seeds roasted

    Instructions
     

    Method

    • Grease about 8×10 cookie sheet and keep aside.
    • In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, and salt.
    • Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-5 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
    • Add almonds and sesame seeds, stir quickly. Pour over the greased sheet and spread evenly.
    • After brittle comes to room temperature brake them in pieces.
    • Store them in air tight container.

    Notes

    Suggestions
    1. Almond Brittle makes a delicious homemade gift. Pack it in a jar or candy bag.
    2. Garnish ice cream and kheer to give a gourmet look with few pieces of Brittle.
    Tried this recipe?Let us know how it was!
  • Balushahi (Indian Buttermilk Donut)

    Balushahi (Indian Buttermilk Donut)

    Balushahi

    Balushahi (Indian Buttermilk Donut)

    Balushahi! This is a North Indian delicacy- a classic dessert which can be found in every street corner sweet shop. Balushahi is flakey from the outside and soft from inside. They literally just melt in your mouth. This is a perfect sweet for any festive occasion!
    5 from 1 vote
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    Course Dessert, Snack
    Cuisine Indian
    Servings 12 Balushahi

    Ingredients
      

    Ingredients:

    • 1 cup all purpose flour (maida or plain flour)
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon baking powder
    • 1/4 cup unsalted butter cold cut into small pieces or cold clarified butter ghee
    • 1/4 cup yogurt cold(curd, dahi)

    Syrup

    • 1 cups sugar
    • 1/3 cup water
    • 4 cardamom pods crushed

    For Garnish

    • About 1 tablespoons sliced pistachios

    Instructions
     

    Syrup

    • In a sauce pan add water, sugar, and cardamom over medium heat, bring it to a boil. Let it simmer until syrup is almost to one thread on candy thermometer it should be 215 degree. Set aside.

    Balushahi

    • In a bowl mix the flour, baking soda and baking powder.
    • Add butter mix with your fingers, mixture should be crumby.
    • Add the yogurt slowly as needed making into soft dough. Do not knead the dough.
    • Cover the dough and let it sit for about half an hour.
    • Take the dough and knead just enough to hold it together.
    • Divide the dough into 12 equal parts.
    • Make the dough balls, Balls will not be very smooth and will have cracks all around; make a deep dent in the center of the balls.
    • Heat the oil in a flat frying pan over low heat.
    • The frying pan should have about 1 ½ inch of oil. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float oil is too hot.
    • Place the Balushahi in the frying pan don’t overcrowd as Balushahi will expend to about 1-1/2 time and they should not overlap.
    • It should take about 2 minutes before Balushahi will come up. Wait another 3-4 minutes before turning over Balushahi should be light brown from bottom. Fry the Balushahi until they are golden brown from both sides; do not turn more then three times. This should take about 10 minutes. Balushahi will look very flakey If the Balushahi are fried on high heat, they will not be cooked inside.
    • Take them out over layered of paper towel so it can absorb the extra oil.
    • Dip Balushahi in the syrup all around and remove them. Don’t leave them in syrup.
    • Mouthwatering flaky Balushahis are ready and looking great read. Garnish them with pistachios.
    Tried this recipe?Let us know how it was!
  • Baked Veggie Satay

    Baked Veggie Satay

    Recipe submitted by Dipti Joshi

    Baked Veggie Satay

    Baked Veggie Satay

    This is a simple and spicy recipe for a quick meal. On lazy evenings, just put together various vegetables mixed with spices and bake them on satay sticks. A colorful and tasty meal will be ready in 30 minutes. It can be served as an entree dish for parties or get-togethers.
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    Prep Time 20 minutes
    Course vegan
    Cuisine Indian
    Servings 2 people
    Calories 421.15 kcal

    Ingredients
      

    Ingredients:

    • 225 grams (3 medium) Potatoes washed and cut into 1 inch cubes
    • 200 grams (10 medium) Mushrooms washed
    • 85 grams (1 big) Onion cut into 1 inch squares
    • 80 grams (1 big) Carrot washed and cut into 1 inch cubes
    • 60 grams (1/2 small) Cauliflower washed and cut into 1 inch cubes
    • 1/4 cup Curd

    Masala Mix:

    • 1 teaspoon Garlic chopped
    • 1 teaspoon Ginger chopped
    • 1/2 teaspoon Cumin Seeds dry roasted
    • 1 teaspoon Coriander Seeds dry roasted
    • 1/4 teaspoon Cloves dry roasted
    • 1/2 teaspoon Mace dry roasted
    • 2-3 Green Cardamom
    • 5-6 Kashmiri Red chilies dry roasted
    • 1/4 teaspoon Garam Masala Powder
    • 1 teaspoon Salt
    • Juice of 1 Lime

    Instructions
     

    Method

    • Grind all ingredients listed under ‘Masala Mix’ to a smooth powder.
    • Take the big bowl and add curd to it.
    • Add the masala powder and mix it will the curd.
    • Mixture should be thick enough to coat vegetables.
    • Check salt and seasoning.
    • Add all cut vegetables and coat them with this mixture.
    • Take the satay sticks and arrange the cut vegetables as desired.
    • Preheat the oven at 220 degrees C for 10 minutes.
    • Take a square baking tray and arrange all sticks across the top of the tray.
    • Bake for 25 to 30 minutes.
    • Any extra masala paste drip into the baking tray.
    • Serve hot with tartar sauce or pudina chutney.

    Notes

    Additional Notes
    Prepare satay sticks and keep them refrigerated. Remove them from the refrigerator one hour before serving. Let them reach room temperature (approx 30 minutes). Then proceed to bake them for 30 minutes.
     
    Equipment and Utensils
    • 1 Big mixing bowl
    • 10 Satay sticks
    • Mixer/Blender
     

    Nutrition

    Calories: 421.15kcalCarbohydrates: 85.86gProtein: 13.45gFat: 2.91gFiber: 5.29g
    Tried this recipe?Let us know how it was!
  • Cauliflower Spinach Bake

    Cauliflower Spinach Bake

    Recipe submitted by Darsi

    Cauliflower Spinach

    Cauliflower Spinach Bake

    Cauliflower Spinach Bake is a healthy nutrition-rich side dish that is easy and quick to make.
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    Course vegan
    Cuisine American

    Ingredients
      

    Ingredients:

    • 1 Cauliflower – (Cut into florets)
    • 2 cups Baby Spinach leaves
    • 2 Roma Tomatoes – (Diced)
    • 1/4 cup Olive Oil
    • 2 Garlic -cloves (chopped)
    • 1 Tablespoon Red Pepper Flakes – to my spice levels
    • 1 Tspoon Turmeric powder
    • 1 Tablespoon Cumin seeds
    • Salt – To taste

    Instructions
     

    Method

    • Pre heat oven to 450 F
    • In a 2.75-quart baking dish add cauliflower, baby spinach leaves and diced tomatoes.
    • Mix in a separate small bowl – olive oil, garlic, red pepper flakes, turmeric powder, cumin seeds.
    • Add this mixture to the baking dish with veggies. Also, sprinkle salt and mix well.
    • Bake for 30 minutes. Squeeze half a lime and relish with hot steamed rice/ Jeera rice.
    Tried this recipe?Let us know how it was!
  • Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole

    Recipe submitted by Hidemi Walsh

    Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole is simple but packed with lots of flavor. Its a great dish for all kinds of meal specially as a lunch box option.
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    Course rice
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 2 cups Cooked White Long Grain Rice
    • 1/4 Medium Onion
    • 1/2 cup Diced Carrot
    • 1/4 lb Green Beans
    • 1/2lb Sweet Potato
    • 2 tablespoons Olive Oil
    • 1 tablespoon All-purpose flour
    • 1 cup Soymilk, unsweetened
    • 1 teaspoon Dried Basil
    • 1/4 cup Panko

    Instructions
     

    Method

    • Mince onion.
    • Peel sweet potato and dice.
    • Cut green beans into half inch length.
    • Make vegetable white sauce. In a skillet, heat 2 tablespoons olive oil and sauté onion over medium heat until tender. Then add sweet potatoes, carrot and green beans. Sauté for a couple of minutes. Then add dried basil. Stir well.
    • Reduce heat and add all-purpose flour. Stir well to coat and then add soymilk little by little stirring constantly. Simmer until thickened stirring constantly. Add salt and pepper to taste.
    • Put cooked rice into 8" x 8" casserole and pour the vegetable white sauce over the rice.
    • Sprinkle panko on top.
    • Bake at 425 degrees F for 15- 20 minutes or until browned.
    Tried this recipe?Let us know how it was!
  • Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri Bedmi Kachori

    Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri, also known as Bedmi Kachori, is a hearty dish of fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy. Delicious and festive, it is an excellent option with any meal and sure to be a crowd-pleaser!
    3 from 2 votes
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    Course Bread
    Cuisine Indian
    Servings 8 puries.

    Ingredients
      

    Ingredients:

    • 1/4 cup urad dal (available in Indian grocery stores)
    • 1 cup whole wheat flour (roti atta)
    • 1 tablespoon fennel seed powder (Saunf)
    • 1 tablespoon coriander powder (dhania)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon dry ginger powder (sonth)
    • 1/2 teaspoon red chili flakes adjust to taste
    • 1/2 teaspoon salt
    • 2 tablespoon oil 
    • Oil to fry

    Instructions
     

    Method

    • Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible.
    • In a bowl mix all the spices. Add to the flour and mix well.
    • Add the dal paste (pithi) to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute. Cover the dough with a damp cloth and let it sit half an hour or more.
    • Oil your palm and knead the dough again and divide into eight equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.
    • Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
    • You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
    • Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.
    • Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
    • Urad dal puris are best served hot and crisp. Store in a covered container after they cool to room temperature.
    Tried this recipe?Let us know how it was!
  • Quinoa Vegetable Pilaf (Pulav)

    Quinoa Vegetable Pilaf (Pulav)

    Quinoa Vegetable Pilaf

    Quinoa Vegetable Pilaf (Pulav)

    Quinoa vegetable pilaf is a protein rich, gluten free and delicious dish. It is quick and easy to make. This can be served as a main dish or side dish.
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    Course rice
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For quinoa

    • 1 cup quinoa
    • 1-1/2 cup of water
    • 1 tablespoon oil
    • 1/2 teaspoon salt
    • Pinch of turmeric

    For vegetables

    • 1/2 cup peas
    • 1/2 cup corn
    • 1/2 cup carrot cut in small pieces
    • 1 tablespoon thinly sliced ginger
    • 1 green chili minced
    • 1 tablespoon oil
    • 1/2  teaspoon cumin seeds
    • 1/4 teaspoon  black mustard seeds
    • 1 bay leave
    • 1/2 teaspoon salt adjust to taste
    • 1 1ablespoon lemon or lime juice
    • 3/4 cup  tomato chopped for garnishing

    Instructions
     

    Method

    • Wash quinoa gently changing water several times.
    • In a sauce pan combine quinoa, water, oil, salt and turmeric. Bring to a boil, cover and reduce the heat to low. Let it simmer until quinoa is tender and water is absorbed. This should take about 15 minutes.
    • While quinoa is cooking heat the oil in other saucepan over medium heat, Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add the cumin seeds, black mustard seeds, and bay leave, as seeds crack add all the vegetables, carrot, corn, green peas, ginger, green pepper, and salt.
    • Let the vegetable cook over medium heat until vegetables are tender but firm.
    • Turn off the heat. Add quinoa to the mix of vegetable and gently fold it.
    • Finish off by adding lemon juice and tomatoes.
    Tried this recipe?Let us know how it was!

    Quinoa Vegetable Pulao: A Gluten-Free, Protein-Rich, Vegetarian Recipe 

    Quinoa vegetable pilaf is a protein rich, gluten free and delicious rice based vegan dish. It is quick and easy to make. This can be served as a main dish or side dish.

    Preparing the Quinoa for Quinoa Pulao Recipe: 

    In this essential step of the quinoa pulao recipe, it’s crucial to ensure the quinoa is thoroughly rinsed, thereby eliminating any bitterness or unwanted residues that might affect the final dish. By washing the quinoa gently and changing the water several times, you’re not only improving its flavor but also enhancing its overall texture. 

    The combination of quinoa, water, oil, salt, and turmeric in the saucepan sets the foundation for a flavorful base, infusing the quinoa with aromatic spices and seasoning it perfectly for the upcoming cooking process. Bringing this mixture to a boil, covering it, and then simmering it over low heat allows the quinoa to absorb the flavors while achieving the ideal tender consistency, typically taking around 15 minutes.

    Sautéing the Vegetables for Quinoa Vegetable Pilaf: 

    In this next phase of crafting the quinoa vegetable pilaf, heating oil in a separate saucepan is the initial step to infusing the dish with rich flavors. Testing the oil’s readiness with a cumin seed ensures that the temperature is optimal for the subsequent sautéing process, guaranteeing that the vegetables are cooked to perfection. 

    Incorporating a blend of cumin seeds, black mustard seeds, and bay leaves into the hot oil adds depth and complexity to the dish, creating a flavorful base that complements the nutty taste of quinoa. As the seeds crackle, adding a medley of vibrant vegetables – including carrot, corn, green peas, ginger, green pepper, and salt – infuses the pilaf with a colorful array of nutrients and textures, enhancing both its visual appeal and nutritional value.

    Combining Quinoa and Vegetables for Quinoa Pilaf with Vegetables: 

    In this pivotal moment of assembling the quinoa pilaf with vegetables, the careful integration of cooked quinoa with the sautéed vegetables ensures a harmonious fusion of flavors and textures. Gently folding the quinoa into the vegetable mixture allows for even distribution, ensuring that every bite is bursting with a delightful medley of ingredients. 

    This meticulous process of combining the quinoa and vegetables not only enhances the dish’s visual presentation but also ensures that each component contributes to its overall flavor profile, resulting in a balanced and satisfying culinary experience.

    Final Touches to Complete Quinoa Indian Vegetarian Recipes:

    As the quinoa Indian vegetarian recipe nears completion, adding the final touches of lemon juice and tomatoes imparts a burst of freshness and acidity, elevating the dish to new heights of flavor complexity. The tangy notes of lemon juice complement the earthy undertones of the quinoa and vegetables, while the juicy sweetness of tomatoes adds a delightful contrast, creating a symphony of flavors that tantalize the taste buds. 

    These carefully selected ingredients not only add vibrancy and depth to the dish but also reflect the diverse culinary influences of Indian cuisine, making this quinoa recipe a true celebration of flavor and tradition.

    If you loved our quinoa vegetable pilaf recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Mango Rice, Quinoa Vegetable Pilaf and Lemon Rice. 

  • Jaljeera in the Summertime!

    I have been wanted to work on my recipe for Jaljeera for a very long time now. Jaljeera is a very easy and flavorful drink to make up. I have many great memories of drinking Jaljeera in the summer. Jaljeera is similar to flavored lemonade. So I finally decided to work on the recipe and start formulating the ingredients and measurements for it. I decided my old Jaljeera recipe needed a revamp. So I decided to get inspiration from Google! While researching, I came across a blog for Jaljeera, where Naini Setalvad explains the benefits of all the spices used to make Jaljeera. Check out this interesting article at  http://www.dnaindia.com/health/column_jaljeera-magic_1263764  I thought it was interesting and wanted to share. This article reminded me of my grandmother’s thoughts on why Jaljeera is a great drink to enjoy on hot summer days.

    With that said, I am working on finalizing my recipe for Jaljeera! The recipe will be coming soon!

  • Nariyali Bhat (Sweet Coconut Rice)

    Nariyali Bhat (Sweet Coconut Rice)

    Recipe submitted by Pradnya Honrao

    Nariyali Bhat (Sweet Coconut Rice)

    Narali Bhat is a traditional Maharastrian recipe cooked on Raksha bandhan. I was planning to cook it on Raksha Bandhan and at the same time I read about the contest. So I made it and now I am happy to share this recipe with you.
    1 from 1 vote
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    Course rice
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 cup Basmati Rice
    • 1 cup Fresh garted Coconut or frozen shredded Coconut
    • 1 cup Sugar
    • 1 cup coconut milk and 1/2 cup water
    • 6 tsp Ghee or unsalted butter
    • 1/2 tsp Saffron soaked in 1 tbsp milk
    • Cardamom powder to taste
    • 3 to 4 whole Green Cardamom
    • 5 to 6 Cloves
    • 1 stick of cinnamon
    • pinch of salt
    • 1/3 cup Almonds, Cashew nuts, raisins all together

    Instructions
     

    Method

    • Wash and drain rice for 30 min.
    • Heat 3 tsp ghee, add cloves, cardamon and cinnamon. Add drained rice, saute for 2 min. Meanwhile boil coconut milk, water, pinch of salt.
    • Add this mixture on rice.
    • Let it boil on medium high. As starts boiling, reduce the heat to low put the lid and let it cook for about 10 min. Cook the rice completly. Take out the rice on the plate and cool it completely.
    • In another pan mix grated coconut, sugar, nuts and cook until the mixture thickens and feels dry. Add rice, saffron, 2tsp ghee and Cardamom powder.
    • Mix it lightly. Try not to break rice grains. Put the tight lid on and and let it cook on very low flame for 15 min. Turn off the heat and keep the lid on for another 5 min.
    • Sweet coconut rice is ready to serve. Enjoy.

    Notes

    Additional Tips:
    1. Traditional Narali bhat is cooked with jagerry. Take yellow jagerry instead of sugar.
    2. Cook the rice completly. after cooking rice with coconut mixture it will again dry up litbit.
    3. Use orange food color instead of saffron.
    Tried this recipe?Let us know how it was!
  • Indian Zucchini Pasta

    Indian Zucchini Pasta

    Indian Zucchini Pasta Recipe

    Indian Zucchini Pasta

    Zucchini pasta is a whole wheat egg-less pasta, made with fresh ingredients and tastes great. This is a healthy recipe and easy to make. This is actually an old recipe from my grandmother, but she used Turai instead zucchini (turai is from same family as zucchini) and the dish is known as nanua ka petha in Bihar.
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    Course fusion
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 3 cup finely chopped zucchini about 2 medium size zucchini
    • 1 tablespoon oil
    • Pinch of asafetida
    • ½ teaspoon cumin seeds (jeera)
    • ¼ teaspoon turmeric (haldi)
    • 3-4 dried whole red chili
    • 1-2 bay leaf
    • 1 teaspoon 1 teaspoon salt adjust to taste
    • 1/8 teaspoon sugar
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons melted butter or ghee

    For Pasta

    • ¼ cup whole-wheat flour
    • Pinch of salt
    • Approx. 2 tablespoons of water use as needed
    • ½ teaspoon of oil to knead the dough

    Instructions
     

    Method

    • Mix flour, salt and water together to make a firm dough (add water as needed).
    • Knead the dough on a lightly greased surface to make the dough smooth and pliable.
    • Let the dough rest for at least five minutes or more.
    • Divide the dough into 2 equal parts.
    • Make smooth ball and roll into about 5-inch circle like roti or tortilla.
    • Cut them in approx. 1” squares. Set aside.
    • Wash and peel the zucchini and cut them in small pieces.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Add the cumin seeds as they crack add asafetida, whole red chilies, bay leaf, and turmeric stir for few seconds.
    • Add zucchini, salt and about 2 cups of water. After it comes to boil let it cook for 2-3 minutes. Add the pasta lower the heat to low medium cover the pan and let it cook for approx. 20-25 minutes.
    • Turn off the heat and add sugar.
    • Before serving squeeze lemon juice and add the clarified butter.
    • Serve hot and enjoy!

    Notes

    Variations
    To make spicy add ¼ teaspoon of garam masala.
    This is good Vegan recipe if you do not use Butter.
    Tried this recipe?Let us know how it was!
  • Grilled Roasted Red Pepper Artichoke Panino

    Grilled Roasted Red Pepper Artichoke Panino

    Recipe submitted by Anu

    Grilled Roasted Red Pepper Artichoke Panino

    Grilled Roasted Red Pepper Artichoke Panino

    Grilled roasted red pepper artichoke Panino Sandwich is a quick, easy to make, and delicious.
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    Course snacks
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 loaf of focaccia bread, slit in half
    • 2 tbsp of plain or flavored cream cheese spread!
    • 1 large roasted red bell pepper, store bought or you could do it yourself over an open flame or in the oven
    • 4 oz marinated artichoke hearts
    • 1 cup shredded Mexican style cheese
    • 1 tbsp extra virgin olive oil

    Instructions
     

    Method

    • Heat a grill pan on the stove.
    • Meanwhile, slit the focaccia crosswise into two.
    • Spread the cream cheese spread evenly on one of the surfaces of the bread.
    • Start layering the other ingredients, like so, first, with the strips of bell pepper, followed by the artichoke hearts, and the cheese.
    • Close the bottom of the sandwich with the other half. Press it slightly.
    • Drizzle 1 tbsp. of olive oil, on the grill pan.
    • Transfer the Focaccia gently onto the grill pan, place a plate over it, place 2 canned items on it to press down your sandwich and create your own panino!
    • Let it cook for about 3-4 minutes on one side.
    • Gently, turn it around, and grill for an additional 4 minutes until you see grill marks.
    • Gently transfer it onto a board, slice it in quarters and enjoy with a bowl of soup or your favorite bag of chips!!
    Tried this recipe?Let us know how it was!
  • Dosa Sandwich

    Dosa Sandwich

    Recipe submitted by Sravanthi Raj

    Dosa Sandwich

    Dosa Sandwich

    Dosa Sandwich is the classic dosa you know and love, made into a sandwich. These are easy to make and great for kids. They are great for a lunch box or a picnic.
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    Prep Time 30 minutes
    Course sandwich
    Cuisine Indian
    Servings 3 sandwich

    Ingredients
      

    Ingredients:

    • 6 Bread slices [ am taking 100% whole wheat ]
    • 1 teaspoon Butter
    • 1/2 teaspoon Cumin seeds
    • 5-6 Curry leaves
    • 1/2 Chopped Onion
    • 1/8 teaspoon Turmeric
    • 1/2 teaspoon Ginger garlic paste
    • 1 cup Capsicum [ 1/2 inch size ]
    • 1 cup Carrot [ grated ]
    • 1 cup aloo [ boiled & smashed ]
    • 1/2 teaspoon Redchilly powder
    • salt as per taste
    • 1 teaspoon Vangi bath masala powder
    • 1/4 cup cilantro

    for Dosa:

    • 1 cup Rice
    • 1/4 cup Urad dal
    • Salt as per taste
    • Pinch of Cooking soda

    Instructions
     

    Method

    • First prepare the dosa batter, wash the Rice & Urad dal soak it at least 8 Hours.
    • Place the ingredients in the blender make a smooth batter & add salt and soak it 8 hours.

    for Stuffing:

    • Heat the butter in a Saucepan, once the butter melted add cumin seeds.
    • After the cumin seeds crack, add the chopped onion & curry leaves. Cook it till onion get lite golden brown colour.
    • Add the ginger garlic paste, turmeric mix it well.
    • Add the Capsicum mix it & cook it for about 2 minutes.
    • Next add the Grated carrot cook it another 2 minutes & add the smashed aloo mix it
    • then add all the Spices { Redchilly powder,salt & vangi bath masala }. Let it cook for a few minutes.
    • Turn off the flame & add the cilantro.

    for Sandwich

    • Take the dosa batter add pinch of cooking soda mix it well.
    • Heat the tawa & add butter .
    • Take the bread slice & dip into a batter both sides completely.
    • Place the bread on the tawa, cook it on medium heat about 1 minute & on top of it sprinkle some carrot & cilantro { for decoration } .
    • Then cook it another side of the bread. Then do it same for all the breads.
    • Take the dosa bread slice & speard with stuffing and top with the other slice of dosa bread to make the sandwich.
    • Then do it same for another bread slices.
    • Cut in to two pieces ( as shown in photo ).
    Tried this recipe?Let us know how it was!
  • Pinwheel Sandwiches

    Pinwheel Sandwiches

    Recipe submitted by Shweta Agarwal

    Pinwheel Sandwich

    Pinwheel Sandwiches

    Pinwheel sandwiches are a bright idea for picnic baskets, birthday parties and even lunch boxes. They are wonderful and tasty little sandwiches which are absolute delights. If you have school friends coming over, or taking a long road trip these are perfect for that or any other occasion.
    But the best part is that it can be made a day or two in advance and refrigerated so it saves you the last minute rush. One can fill in peas, cottage cheese, potatoes and for sweet tooth jam or chocolate spread.
    No ratings yet
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    Course sandwiches
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 packet of large bread
    • 1 boiled potato mashed
    • ½ cup of peas boiled and mashed
    • Salt to taste
    • 2 tbsp chopped coriander
    • ½ tsp dry mango powder (amchur)
    • 1 tsp of red chilli powder –adjust to taste
    • 1/2 cumin (jeera)
    • 1 tbsp oil

    Instructions
     

    Method

    • Cut the crust or sides of bread. With the help of rolling pin roll the bread such that it is flat.
    • Heat oil in the pan and add cumin
    • When cumin crackles add in it potato, peas, salt, chili powder, dry mango powder and chopped coriander. Let mixture cool down.
    • Take bread slice and spread on it the filling (do not spread thick layer)
    • Roll it in the shape of log and cover it with silver foil and refrigerate till (this will help it to take the shape).
    • Just before serving take the foil out and cut them into pieces.
    Tried this recipe?Let us know how it was!