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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!

  • Mediterranean Aubergine Sandwich

    Mediterranean Aubergine Sandwich

    Recipe submitted by Katherina

    Mediterranean Aubergine Sandwich

    Mediterranean Aubergine Sandwich

    This recipe is a delicious preparation for aubergine that is inspired by my husband’s Palestinian family. Simple ingredients turn out into surprisingly delicious taste.
    Zaatar is traditional arab seasoning made of herbs, including wild thyme and sumac, and sesame seeds that add nuttiness and crunch.
    Its a nice appetizer dish that goes well most vegetarian and can be in a vegan form without adding cheese.
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    Course sandwiches
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 large aubergine
    • 1 medium onion
    • 3 tablespoons tomato puree
    • 3 tablespoons zaatar
    • 1 small clove of garlic
    • Olive oil
    • Salt to taste
    • Wholemeal pitta bread (NOT the longlife pitta bread from supermarket – its horrible, if you can’t get fresh pitta bread substitute for any flat bread of your choice, I am sure that naan bread would work well too)
    • Optional: Mozzarella cheese

    Instructions
     

    Method

    • Slice the aubergine into 1cm slices
    • Mix three to four tablespoons of olive oil with one pressed clove of garlic
    • Brush the oil lightly over the aubergine. Sprinkle with a little salt and remember – don’t go heavy with the oil
    • Put the aubergine slices on a tray under medium hot grill and grill both sides until the aubergine starts turning gold and is cooked through
    • Meanwhile slice the onion into half circles and sautee in two tablespoons of oil until it starts turning golden color
    • Add tomato puree, zaatar and salt to taste and heat through
    • Now spread the tomato mix carefully over the grilled aubergine slices. You can leayer this and leave to marinate for some time – even overnight the taste will become only better, however it never lasts that long in my house, even my 19 month old toddler craves this
    • Now layer on wholemeal pitta bread (or bread of your choice and you can enjoy as it is or add some mozzarella and put under the grill to melt
    Tried this recipe?Let us know how it was!
  • Salted Mint Lassi (Salted Yogurt Drink)

    Salted Mint Lassi (Salted Yogurt Drink)

    Salted Mint Lassi

    Salted Mint Lassi (Salted Yogurt Drink)

    Lassi is a healthful yogurt-based drink, popular throughout India. Mint and ginger give it a tangy and refreshing taste. Mint Lassi is a great compliment to any meal, especially during summer.
    3 from 2 votes
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    Course Beverages
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 2 cups of yogurt (dahi, curd)
    • ¼ cup mint leaves (podina)
    • 1 teaspoon ginger juice*
    • ½ teaspoon salt
    • 1/4 teaspoon black salt (optional)
    • 1/8 teaspoon roasted cumin seed powder* (bhuna jeera)
    • Few mint leaves for garnishing
    • ½ cup of ice cubes

    Instructions
     

    Method

    • Blend mint  leaves with two tablespoons of yogurt to make a paste. Add yogurt, ginger  juice, salt, black salt, and one cup of water. Blend just enough to make the drink smooth; don’t over-blend as it will froth.
    • Pour it over ice cubes and garnish with roasted cumin seed powder and mint leave.
    • Lassi can be made one day in advance and refrigerated.

    Notes

    *Note:
    1. Making Ginger juice: shred the ginger using a fine grater or zester and squeeze the pulp using fingers.
    2. Roasting Cumin seeds: Toast cumin in a heavy skillet over medium heat, stirring frequently, until aromatic and brown in color. You can make a small jar of this in advance and keep it for couple of months. This is used in many recipes.
    Tried this recipe?Let us know how it was!
  • Slice Salad

    Slice Salad

    Recipe submitted by Aarti Dedakiya

    Slice Salad

    Slice Salad

    Slice Salad is a unique-looking salad that is both sweet and refreshing. You can easily vary it by replacing/adding other fruit. It can be even served as a dessert recipe.
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    Course Salad
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Main Ingredients:

    • 1 red Apple
    • 1/2 Cup of Orange
    • 4 to 5 leaves of Lettuce
    • 10 pieces of Paneer cubes

    Salad Dressing Ingredients:

    • 1 tablespoon olive oil
    • 2 tablespoons fresh orange juice
    • 1 tablespoon fresh strawberry juice
    • 1 teaspoon salt
    • 1 teaspoon sugar 
    • 1 teaspoon dry basil leaves
    • 1/2 teaspoon chili flakes

    Instructions
     

    Method

    • Take 4 to 5 full leaves of lettuce and place them over the plate
    • Cut apples into 4 pieces and slice them with a slicer.
    • Arrange the apple slices circularly on the lettuce base.
    • Arrange the orange pieces on the inner edge of the apple slices.
    • Arrange the paneer cubes at the center.
    • To make the salad dressing, mix the above-listed salad dressing ingredients and mix it well.
    • Dressing the salad with the above-mixed salad dressing.

    Notes

    Variation
    You can choose any kind of fruit you like.
    Tried this recipe?Let us know how it was!
  • Mixed Bean Salad

    Mixed Bean Salad

    Recipe submitted by Aaradhana Singh

    Mixed Bean Salad

    Mixed Bean Salad

    Mixed Bean Salad is a simple, tasty, heart healthy, high protein and fiber, and low fat dish. You can choose beans and vegetables of your choice also.
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    Course Salad
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 Cup Kidney Beans
    • 1 Cup Black Eyed Peas 
    • 1 Cup Chick Peas
    • 1/2 Cup Finely Chopped Bell Pepper
    • 1/4 Cup Finely Chopped Celery
    • 10-15 sticks Finely Chopped Cillantro
    • 1/2 Cup  Finely Chopped Cucumber
    • 1-1.5 inch piece Finely Chopped Ginger
    • 2 Finely chopped Green chilli (or according to taste)
    • 6-8 sticks Finely Chopped Spring Onion
    • 1 Cup  Finely Chopped Tomato
    • 1 Cup  Chopped Lettuce
    • Salt According to taste
    • 1 tsp Black Pepper Powder
    • 1.5 tsp Dry Mango Powder
    • 2 tsp Chat Masala
    • 1 tbsp Lemon Juice
    • 1 tbsp Extra virgin olive oil

    Instructions
     

    Method

    • 1. Soak Kidney Beans,Black Eyed Peas,Chick Peas overnight and pressure cook them for 2 whistles.
    • 2. Take a big bowl. Add all mixed beans.
    • 3. Mix all the chopped vegetables into the beans.

    Dressing:

    • 4. Take a seperate bowl. Add extra virgin Olive oil, salt, black pepper, dry mango powder, chat masala and lemon juice. Mix well.
    • 5.Add the dressing to salad.
    • 6.Garnish with cillantro.

    Notes

    Note: Mix everything 10 minutes before serving.
    Tried this recipe?Let us know how it was!
  • Paneer Stuffed Bun

    Paneer Stuffed Bun

    Recipe submitted by Aparna Mallya

    Paneer Stuffed Bun

    Paneer Stuffed Bun

    When my husband came home from the office this evening, I greeted him with these freshly baked buns straight from the oven. The look on his face was priceless! This recipe combines bread and paneer in perfect harmony, making it an excellent appetizer. It's a delightful fusion of the rich texture of paneer with the soft, fluffy bun
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    Course paneer
    Cuisine Indian

    Ingredients
      

    For the filling:

    • 1 medium onion
    • 7 to 8 garlic cloves 
    • 1 to 2 green chillies
    • 1 medium tomato
    • 1 tsp garam masala
    • 3/4 tsp chilli powder
    • 1/4 tsp turmeric powder
    • 1 medium capsicum
    • 300 gm paneer, chopped into tiny cubes
    • 1/2 cup frozen green peas, thawed
    • 1/2 cup boiled corn
    • 2 tbsp tomato ketchup
    • a few springs coriander leaves
    • Salt

    For the Bun:

    • 2 1/4 tsp (1 packet) active dry yeast
    • 1/2 cup warm water
    • 1 tsp sugar
    • 1 1/2 cups whole wheat flour (atta)
    • 1 cup all purpose flour (maida)
    • 3/4 tsp salt
    • 2 tbsp ghee or butter or olive oil
    • 1/2 cup water
    • Sesame seeds

    Instructions
     

    For the filling:

    • Heat butter/ oil. Roast finely chopped onion and garlic, till onion turns brownish.
    • Add finely chopped green chilles, garam masala, chilli powder and turmeric powder and roast for a couple of minutes.
    • Add tomatoes and sauté till they are completely cooked.
    • Add capsicum and saute for a few minutes till they become soft.
    • Add paneer, green peas, corn and tomato ketchup and roast for sometime.
    • Garnish with coriander leaves.

    For the Bun:

    • Combine 1/2 cup warm water with sugar. Add yeast, mix gently and set aside for 10 minutes till yeast becomes frothy.
    • In a large bowl combine the flours, salt, water and ghee/oil. Add the yeast mixture and knead into a dough. (Add more flour or water as needed). Transfer the dough into a well oiled bowl, turning the dough in the bowl so that it is coated with oil. Cover with a plastic wrap and set aside for one and half hours. The dough will double in size.
    • Punch the dough to remove air and knead a bit. Divide the dough into 12 equal portions and roll each one into a ball.
    • On a cutting board or a clean counter top, roll each ball into a circle, 4 to 5 inches in diameter. Place the filling (about 1 and 1/2 tbsp) in the center. Pull the sides so that they join together in the center. Press the sides, flatten with your palm and shape into a ball.
    • Place the ball seam side down on a baking tray, lined with foil. Brush the top with milk, butter or egg wash and sprinkle sesame seeds on top. Cover lightly and set aside for about half an hour. The dough will rise again.
    • Preheat the oven to 375 degrees.
    • Bake the buns for 18 to 22 minutes (mine took 21 minutes) till they turn slightly brown in colour.
    • Relish!!
    Tried this recipe?Let us know how it was!
  • Indo-Chinese Bread

    Indo-Chinese Bread

    Recipe submitted by Sapna Mehta

    Indo-Chinese Bread

    Indo-Chinese Bread

    We all love Chinese food. I love it too. Actually chinese is one of my favorite cuisine. Chinese food is really healthy food and aroma of sauces used in it is also very nice. It always contains so many healthy vegetables. This time I found a new version of that. How about a chinese paratha? Give it a try. Trust me, you will fall in love with it.
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    Course Bread
    Cuisine Indian
    Servings 5 Paratha/Bread

    Ingredients
      

    Ingredients:

    • 1/2 Cup of very finely chopped cabbage/Patta Gobhi
    • 1/4 Cup of very finely chopped capsicum/Shimla mirch
    • 1/2 Cup of very finely chopped carrot
    • 1/2 Cup of very finely chopped Green onions
    • 2-3 very finely chopped green chillies
    • 1 Tbsp of dark soya sauce
    • 1 Tbsp of chilly sauce
    • 1 & 1/2 Garlic very clove finely chopped
    • salt to taste
    • a pinch or 2 of black pepper
    • 1 Cup of Wheat Flour
    • 1/4th Tsp salt
    • 1/4th Tsp 1/4th Tsp Red pepper/Lal mirch
    • Water as required to make the dough/around 1/2 cup
    • Oil or butter or Ghee[Purified butter] for paratha's

    Instructions
     

    Method

    • In wheat flour add salt and red pepper and mix well.
    • Slowly adding water to it, make the dough as same as chapati dough. Cover it and keep it aside for around 15 minutes.
    • All vegetables should be very finely chopped. Mix together all vegetables, green chillies, black pepper, sauces and salt as per taste. Be careful while adding salt with stuffing, because all types of sauces contains already salt.
    • Divide the dough in 10 equal parts. Roll 2 balls in circle shape as same as chapati with the help of rolling pin.
    • On one chapati, spread 2 tbsp. of vegetable mix. Cover it with another rolled chapati. Press it from all sides and pack it well, so that the stuffing will not come out.
    • Cook it from both sides on hot tawa, adding little oil/butter/ghee, till very small brown patches appeared on both sides.
    • Serve hot.

    Notes

    Additional:
    If you want to garnish it, spread some green coriander leaves and grated paneer/Indian cheese on it.
    Tried this recipe?Let us know how it was!
  • Colorful Antipasti Bread

    Colorful Antipasti Bread

    Recipe submitted by Haddas Friedman

    Colorful Antipasti Bread

    Colorful Antipasti Bread

    This Colorful Antipasti Bread is a delicious, beautiful, and most importantly fun, low fat and healthy bread to make! (I received the original recipe from Oren Giron)
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    Course Bread
    Cuisine Indian

    Ingredients
      

    For the dough:

    • 1 Kg of sifted white flour (for the best results use Bread Flour, if you can't find any, regular white flour will do the trick)
    • 30 gr dry yeast
    • 450-600 milliliters of lukewarm water (depending on how moist the flour is)
    • a bundle of fresh Basil chopped
    • 50 gr of sugar
    • 20 gr of salt
    • 100 gr grated Parmesan cheese

    For the filling:

    • 3 courgettis, sliced and lightly roasted in the oven
    • 2 red peppers, roasted and pealed
    • 2 small sweet potatoes roasted in the oven
    • (you can also use an eggplant sliced and roasted, or other veggies you like roasted in the oven)

    Instructions
     

    Method

    • Roast and prepare the vegetable filling you intend on using in the bread.
    • Place all of the dough's ingredients in a mixer bowl with 450ml of water and start mixing. If dough seems a little dry add a bit more water until it forms into a smooth soft ball (but no more than 600ml), this should take about 10 minutes. you can also do this by hand.
    • Place the dough in a bowl, cover it and let it rise until volume has doubled. This takes about one hour, depending on the weather 🙂
    • Preheat the oven to 200C.
    • Divide the dough into 3 equal pieces and roll out each one into a rectangle (do not over knead the dough, or it will turn elastic and hard to work with).
    • Place a third of the vegetables on each rectangle leaving the edges empty (see photo).
    • Fold each vegetable topped rectangle into an oval shaped loaf (see photo).
    • Place loaf on baking dish lined with a baking sheet, cover and let rise until the loaf doubles in volume.
    • Dust the tops of the loafs with flour and make small incisions on top with a knife.
    • Bake for 230C for 15 minutes and then reduce to 200C for about 20 minutes.
    • Take a peek in the oven near the end, when the bread is nice and brown (the bottom too) its ready.
    • Let cool before slicing.
    Tried this recipe?Let us know how it was!
  • Matar (Matra) Chaat

    Matar (Matra) Chaat

    Matar Chaat

    Matar (Matra) Chaat

    This is a delicious spicy snack. Matar Ki Chaat can be served as a snack or as a main dish with Kulcha or Naan.
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    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1 cup matar, (light brown in color, they look almost like chick peas; available in Indian grocery stores)
    • 1 teaspoon salt (adjust to taste)
    • 1 teaspoon black salt (adjust to taste)
    • 1/4  teaspoon black pepper
    • 1/4  teaspoon sugar
    • 1 tablespoon cumin seed
    • 1 tablespoon coriander
    • 2 tablespoons ginger finely chopped
    • 2 small green chilies finely chopped, (adjust to taste)
    • 2 tablespoons tamarind pulp 
    • 1 tablespoon lemon juice

    For Garnishing

    • Few slices of lemon
    • 2 tablespoons ginger finely chopped
    • 2 green chilies finely chopped

    Instructions
     

    Method

    • Wash and soak matra in three cups of water overnight. After soaking matra will be about 2 1/2 times the volume of the original.
    • Dry roast the cumin seeds and coriander seeds separately, until they are brown and you can smell their aroma. Let them cool and grind to powder consistency.
    • Put the matra in a pressure cooker with 2½ cups of water. Add the salt, ginger, and green chili. Cook on medium high heat.
    • When the pressure cooker starts to steam, turn the heat down to medium and cook eight to nine minutes more.
    • Turn off the heat and wait until steam has stopped before opening the pressure cooker. Matra should be soft and tender.
    • Add all the spices; this is the time to adjust the salt and pepper to your taste. Mix the spices well. Add a little water if they look too dry, the gravy should be thick.
    • Serve warm garnish with ginger and green chili and lemon.
    Tried this recipe?Let us know how it was!

    Matar Chaat Recipe: Step-by-Step Guide to Homemade Delight 

    Stuffed Bell Peppers make for fantastic party recipes, offering quick & easy appetizers that are vegan, gluten-free, and low-fat, perfect for satisfying cravings with a delightful chaat-inspired twist, ideal for snacking. In this matar chaat recipe, we’ll explore the delightful flavors of this popular Indian street food. Matar chaat is a savory snack made with dried yellow peas, bursting with tangy, spicy, and sweet flavors. It’s a perfect dish to satisfy your cravings for something savory and delicious. This recipe offers a perfect blend of textures and tastes, making it a favorite among both kids and adults alike.

    Step 1: Soaking the Peas 

    To begin with this matar chaat recipe, the first step is to soak the dried yellow peas overnight or for at least 8 hours. Soaking helps to soften the peas, making them easier to cook and digest. It also reduces the cooking time significantly, ensuring that your chaat is ready in no time.

    Step 2: Cooking the Peas 

    Once the peas are soaked, drain the water and rinse them thoroughly. Then, transfer them to a pressure cooker or a large pot. Add enough water to cover the peas and some salt. Cook until the peas are tender but not mushy. Cooking time may vary depending on the type and freshness of the peas, but it usually takes around 15-20 minutes in a pressure cooker.

    Step 3: Preparing the Chaat 

    Once the peas are cooked, it’s time to prepare the chaat. Heat some oil in a pan and add cumin seeds. Let them splutter and then add finely chopped green chilies. Now, add some minced ginger and cook for a minute until the raw smell disappears.

    Step 4: Adding Spices 

    Next, add the cooked peas to the pan along with some chaat masala, red chili powder, amchur (dry mango powder), and a pinch of garam masala. Mix well until all the spices are evenly coated with the peas. Adjust the seasoning according to your taste preferences.

    Step 5: Serving the Matar Chaat 

    Once the matar chaat is ready, transfer it to a serving dish and garnish with freshly chopped cilantro leaves, chopped tomatoes, and a drizzle of tamarind chutney. You can also sprinkle some sev (crispy chickpea flour noodles) on top for an extra crunch. Serve hot and enjoy this flavorful matar ki chaat with your favorite beverages.

    Tips: 

    • You can customize this matar chaat recipe according to your taste preferences by adding ingredients like chopped cucumber, boiled potatoes, or pomegranate seeds.
    • To make it healthier, you can use olive oil instead of regular cooking oil.
    • Adjust the spice levels according to your preference. If you like it spicy, add more green chilies or red chili powder.

    Variations: 

    • For a creamy twist, you can add a dollop of yogurt or sour cream on top of the chaat.
    • If you’re vegan, you can skip the yogurt and use vegan yogurt or coconut cream instead.
    • Experiment with different toppings like grated cheese for added flavor and texture.

    Benefits: 

    • Matar chaat is a nutritious snack as it’s packed with protein and fiber from the yellow peas.
    • It’s also rich in vitamins and minerals, making it a healthy option for snacking.
    • The spices used in this chaat, such as cumin, ginger have various health benefits including aiding digestion and boosting immunity.

    FAQs: 

    Q: Can I use canned peas instead of dried peas?

    A: While canned peas can be used in a pinch, dried peas are preferred for this recipe as they have a better texture and flavor. If using canned peas, make sure to drain and rinse them well before cooking.

    Q: Can I make this chaat ahead of time?

    A: Yes, you can prepare the cooked peas and spice mixture ahead of time and store them in the refrigerator. When ready to serve, simply reheat the mixture and assemble the chaat with your desired toppings.

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Apple Custard with Strawberry Sauce

    Apple Custard with Strawberry Sauce

    Recipe submitted by Kamakshi Kshirsagar

    Apple Strawberry Sauce

    Apple Custard with Strawberry Sauce

    Apple custard is a nice gluten-free dessert with the red strawberry sauce to give a holiday touch. The uncooked apples and roasted almonds give it a nice texture.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    for Sauce

    • 2 cups (500 grams) strawberries, rinsed, green tops removed (frozen will work)
    • 1/4 to 1/3 cup sugar (depends on sweetness of berries)
    • 1/2 tbsp lemon juice
    • 2 tbsp water
    • 1 tbsp cornstarch dissolved into 2 tbsp water

    for Custard

    • 2 cups milk
    • 3 tbsp custard powder ( I used vanilla flavor.)
    • 3/4 cup sugar
    • 10-15 roasted chopped almonds
    • 1/2 tsp cardamom powder
    • 1 1/2 cup chopped apple (you can use chikoo, banana, grapes too)
    • 1/4 cup pomegranate seeds 

    Instructions
     

    for Strawberry Sauce

    • Mix strawberries, sugar, lemon juice and water in a pot.
    • Heat the mixture in medium flame for 13-15 mins.
    • Keep the pot covered (occasionally stir).
    • When the strawberries are tender and can easily cut by spoon, this is the time to add the corn starch dissolved in water. Stir it nicely and turn off the heat. Let the mixture cool for 10 mins.
    • Put the mixture in blender and make a puree. Strawberries has seeds on sides. Strain the sauce to remove these seeds. Keep the sauce in refrigerator.

    for Custard

    • Take some (3-4 tbsp) milk and mix custard powder to it.
    • Heat rest of the milk at medium flame, add sugar to it.
    • Just before boiling add the custard powder mixture (made in step 1) to the milk. Add the cardamom powder.
    • Keep stirring the milk till it boils. After boiling take the pot away from heat. Add roasted chopped almonds. Let it cool for an hour.
    • Add the fruits to custard.
    • Keep the mixture in refrigerator.
    • While serving add 1 tsp strawberry sauce at bottom of the bowl. Add the fruit custard and top it with the strawberry sauce. See Photo.

    Notes

    Additional:
    Decorate with some fresh mint leaves (optional).
    Tried this recipe?Let us know how it was!
  • Double Decker Apple Coconut Pineapple Burfi

    Double Decker Apple Coconut Pineapple Burfi

    Double Decker Burfi

    Double Decker Apple Coconut Pineapple Burfi

    Apple coconut and Pineapple Burfi is a simple and yummy fruity burfi with no fat and also looks great with two different colored layers. Its a dessert with a fusion of apple, coconut and pineapple.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    for Apple Coconut layer

    • 2 Red Apples (Roughly grated)
    • 1/4 Cup  Grated Coconut (Packed)
    • drop of Coconut extract (Optional)
    • pinch of Red food color (Optional)
    • 1/2 Cup  Sugar

    for Pineapple layer

    • 1 Cup Crushed Pineapple
    • 1/2 Cup 1/2 Cup Milk powder – ( Packed)
    • Pineapple extract – a drop (Optional)
    • Yellow color – a pinch (Optional)
    • 1/2 Cup Sugar

    Instructions
     

    for Apple Coconut layer

    • Heat a pan and fry the grated apples until all the juices get evaporated.
    • When the apple seem to have got half cooked add in coconut, extract, food color, sugar and keep stirring the mixture on a medium to low flame, until the entire mixture comes together as a ball without sticking to the pan.
    • This consistency is something very similar to the usual coconut burfi.
    • At this stage transfer the mixture to a greased pan and let it cool.
    • Next prepare the pineapple layer for the burfi.

    for Pineapple layer

    • Grind the crushed pineapple into a coarse paste.
    • Heat a pan add the pineapple paste and cook until it becomes dry.
    • Now add in the milk powder, pineapple extract, color, sugar and cook the mixture on low flame until the entire mixture comes together as a ball without sticking to the pan.
    • Now transfer this mixture on the already made apple coconut layer.

    Notes

    Let the burfi cool down for 30 minutes and then cut into desired shape and size.
    If desired the burfis can be garnished with silvered almonds or cashews.
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  • Poached Pears with Warming Spices

    Poached Pears with Warming Spices

    Recipe submitted by Stephen Davidson

    Poached Pears with Warming Spices

    Poached Pears with Warming Spices

    These are perfect for the wintertime; they're hearty and warming, full of delicious spice, and easy to make. They're also not too rich, which is a relief after a season of indulgence. If you've got the time, make extra and save them for a lovely breakfast with some oatmeal or yogurt.
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    Course vegan
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 4 pears
    • 2 cups apple juice (500 ml)
    • 1 cup fresh cranberries (100 g)
    • 8 cardamom pods
    • 4 cloves
    • 2 cinnamon sticks
    • 1 star anise

    Instructions
     

    Method

    • Add everything except the pears to a large pot and bring to a boil.
    • Meanwhile, take the tip and bottom off of the pears, halve them lengthwise and scoop out the seeds with a small spoon.
    • Gently add the pears to the boiling liquid and simmer on medium low heat for 15-20 minutes, occasionally using a spoon to scoop cooking liquid over the top bits.
    • Remove soft pears with a big spoon and put into serving bowls.
    • Remove spices from cranberries with a little spoon; don't worry if you miss a clove, it adds a nice character.
    • Cook the cranberry mixture for a further couple of minutes if necessary, to make a nice sauce.
    • If you can see runny liquid, it needs to be cooked more.
    • Serve the sauce over the pears when you're ready.
    • I quite like the sour/spicy flavor of these as is, but you may wish to add a sprinkle of sugar- especially for children.
    • Enjoy!
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  • Pineapple kheer

    Pineapple kheer

    Recipe submitted by Chitra Shukla

    Pineapple Kheer

    Pineapple kheer

    Pineapple Kheer is a very refreshing dessert made with ripened Pineapple (annanas). It is a nice healthy recipe with use of fruit and sugar can be added as per your taste and diet.
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    Prep Time 10 minutes
    Cook Time 1 hour
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 5 Cups Whole milk
    • 14 oz Pineapple chunks in pineapple juice (1 1/2 cans)
    • 4 Tbsp  Coconut powder (finely shredded coconut)
    • 1 Tbsp Corn flour
    • 3/4 Cup Sugar

    Instructions
     

    Method

    • Boil the milk in a heavy bottom wide pan on medium high heat. Stir often to make sure the milk does not burn in the bottom of the pan. Cook until the milk is reduced to about half of its original volume.
    • Mix well 1 tablespoon Corn flour in 4 table spoons of water and add this in the milk, also add Coconut powder 4 table spoons in the milk and cook the milk for another 10 minutes on low heat. Then turn off the heat and let the milk cool down.
    • Drain 1 can pineapple using strainer let the juice dripped through without squeezing. Note: we will use juice and pineapple both.
    • Cut each chunk of pineapple in about 3 to 4 small pieces.
    • In a pan put all the pineapple juice drained from 1 can, add ¾ cup sugar and the pineapple pieces and cook on medium heat for about 30 minutes: until the pineapple pieces become soft and translucent.
    • Then from another pineapple can, take out half of pineapples and half of its juice- blend it blender. Add this in the cooked pineapple mixture and cook for additional 10 minutes. Then turn off the heat.
    • Let pineapple mixture come down to room temperature.
    • Once both the milk and pineapple mixture are cooled down, add the pineapple mixture in the milk and stir gently.
    • Serving Suggestion
    • Keep in the refrigerator for at least one hour before serving the desert. You can use the remaining half of pineapple chunks to decorate the kheer making floral patterns and any other way you might like.

    Notes

    Tips
    Mix pineapples in the milk when both the milk and pineapples are on room temperature or cold.
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  • Pineapple kesaribath

    Pineapple kesaribath

    Recipe submitted by Akhila Bhatt

    Pineapple Kesaribaath

    Pineapple kesaribath

    Pineapple Kesaribath is a quick & easy, simple recipe to make. The pineapple really adds to the delicious flavor to the dessert.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1/2 cup semolina
    • 1 cup pineapple juice
    • 1/2 cup water
    • 3 pineapple slices – diced
    • 7-8 strands of saffron – soaked in 2 tbsp water
    • 1/4 cup sugar (adjust based on pineapple juice sweetness)
    • Pinch of salt
    • 10 cashew nuts
    • 5 raisins
    • 4 cardamom pods – seeds crushed
    • Ghee

    Instructions
     

    Method

    • Take 1 tsp of ghee in a frying pan and roast semolina. Stir until it starts to turn brown. Keep aside
    • Take pineapple, pineapple juice, water, sugar, salt, 1 tsp ghee, cardamom powder, saffron strands in a pan. Bring it to boil.
    • In a small skillet, take 2-3 tsp of ghee. Add cashew nuts and fry until it starts to change color.
    • Take it off heat. Add raisins. After 10-15 seconds add it to the kesari baath. Stir again.
    • DONE!!!
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  • Almond Saffron Milk (Badam Milk)

    Almond Saffron Milk (Badam Milk)

    Almond Saffron Milk

    Almond Saffron Milk (Badam Milk)

    Almond saffron milk is a festive healthy drink; this can be served hot or cold. Milk with blend of nuts and flavored with saffron to give a beautiful orange-yellow color and distinctive flavor and aroma.
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    Course Beverages
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 20 Oz  milk
    • 10 almonds
    • 10 pistachios
    • 1/4  teaspoon cardamom powder
    • 2 tablespoons sugar adjust to taste
    • few strands of saffron

     For Garnishing

    • 1 teaspoon thinly sliced pistachios

    Instructions
     

     Method

    • Soak the almonds and pistachios ten minutes in hot water. Peel the skin off the almonds and pistachios.
    • Grind the almonds and pistachios until smooth, using two to three tablespoons of milk.
    • Boil the remaining milk in a heavy bottom pan over medium high heat, stirring occasionally to prevent burning.
    • Add the almond paste, sugar, cardamom and saffron strands. Lower the heat to low and let it simmer four to five minutes, stirring often. Turn off the heat.
    • Serve warm or chilled. Garnish with pistachios.
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  • Butternut Squash Gnocchi in Coconut Curry Sauce

    Butternut Squash Gnocchi in Coconut Curry Sauce

    Recipe submitted by Nibedita Das

    Butternut Squash Bnocchi in Coconut Curry Sauce

    Butternut Squash Gnocchi in Coconut Curry Sauce

    Butternut Squash Gnocchi in Coconut Curry Sauce is an Indian-Italian inspired vegan fusion recipe. Italian cuisine is my favorite and this is an Indian twist to a classic Italian soft dumpling – gnocchi. Hope you enjoy!
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    Prep Time 50 minutes
    Cook Time 30 minutes
    Course vegan
    Cuisine Indian
    Servings 7 people

    Ingredients
      

    Ingredients:

    • 1 1/2 to 2 lb butternut squash, peeled and cut into 1” cubes
    • 14 oz can of coconut milk
    • 2 cups all-purpose flour (plus a little more to coat surface you are working on)
    • 1/2 cup extra firm tofu, pureed
    • 1/2 cup vegetable stock
    • 1 cup green peas (fresh or frozen/thawed)
    • 1 medium yellow onion, chopped
    • 1 medium lemon (optional)
    • 5 cardamom pods, bruised
    • 5 cloves
    • 5 cloves of garlic, peeled and grated
    • 3 tbs olive oil
    • 2 tbs unsalted butter
    • 1 1/2 tbs curry powder
    • 4 1/2 tsp salt
    • 1 1/2 tsp red chili powder
    • 1 tsp garlic powder
    • 1 tsp black pepper

    Instructions
     

    Method

    • Prepare butternut squash: Peel and cut into 1” cubes. Microwave until soft (approx 10m) and then puree in blender. Set aside.
    • Make Gnocchi:
    • Put 2 cups of flour in center of a flat work surface. Add 1 tsp salt and 1 tsp black pepper, 1 tsp garlic powder, 1 tbs olive oil. Mix ingredients together.
    • Make a well in the center of flour mixture. Add 2 cups of pureed butternut squash. Slowly incorporate flour beginning with inner rim of the well.
    • When flour is incorporated, gather dough into a round ball. Knead mixture until smooth (approx 4-5m).
    • Divide dough into 6 equal pieces. Roll each piece into 1” diameter log. Cut this into ½”-long pieces to make gnocchi
    • Transfer gnocchi to a baking sheet and cover with damp paper towel.
    • Repeat process with rest of the gnocchi dough.
    • Bring 6 qt of water to a boil with 3 tsp salt in large pot over high heat. Add gnocchi and boil until they rise to surface of water (approx 3-4 minutes).
    • While Step #3 is ongoing, heat a large nonstick skillet over high heat. Add 2 tbs olive oil, butter, cardamom, cloves, onion, garlic, and peas. Cook for approx 3 minutes or until onions and garlic lightly browned.
    • Reduce heat to medium. Add ½ tsp salt, chili powder, and curry powder. Stir for a minute.
    • Add coconut milk, ½ cup butternut squash puree, and tofu puree. Combine all ingredients for another 2 minutes or so. Then add vegetable stock and let simmer for another 2 minutes.
    • Using slotted spoon, transfer cooked gnocchi to skillet and toss to combine.
    • Serve immediately with freshly squeezed lemon juice as garnish.
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