Manjulas Kitchen Logo

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!

  • Stuffed Tomatoes with Gravy

    Stuffed Tomatoes with Gravy

    Stuffed Tomatoes with Gravy

    Stuffed Tomatoes with Gravy

    Tomatoes filled with flavorful mixed vegetables simmered with spicy sauce makes a gourmet, delectable and mouthwatering dish. Serve this with roti, paratha or any flat bread. This flavorful dish is sure to be a crowd pleaser!
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 tomatoes round medium size

    For filling

    • 1/2 cup green peas, I am using frozen peas
    • 1/4 cup green beans finely chopped
    • 1/4 cup corn kernels, I am using frozen corn
    • 1/4 cup paneer cut into very small cubes (available in Indian grocery store)
    • 1 tbsp ginger finely chopped
    • 2 tbsp oil
    • 1/2 tbsp cumin seed (jeera)
    • 1/8 tbsp asafetida (hing)
    • 1 tbsp coriander powder (dhania)
    • 1/4 tbsp red chili powder
    • 1/2 tbsp salt

    Gravy

    • 1 tbsp oil
    • 1/4 tbsp cumin seeds (jeera)
    • 1-1/2 tablespoon all purpose flour (plain flour, maida)
    • 1 teaspoon coriander powder (dhania)
    • 1 teaspoon ginger finely chopped
    • 1 teaspoon green chili finely chopped
    • 1/4 teaspoon salt
    • 1-1/4 cup milk
    • 2 tablespoon chopped cilantro

    Instructions
     

    • Slice tomatoes in half and scoop out pulp, pulp will be used for filling. Set aside.
    • For Filling: heat the oil in a saucepan over medium high, Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • Add cumin seeds, asafetida as cumin seeds crack, add, ginger, coriander; turmeric, red chili, and salt stir for few seconds and add tomatoes.
    • Cook the tomatoes for about 2-3 minutes; add corn, green beans, green peas and paneer. Cook till vegetables are tender and the liquid from gravy has evaporated, this should take about 4-5 minutes. Vegetables should be very moist.
    • Stuff the tomatoes with filling, don’t over fill them. Set aside.
    • For Gravy: heat the oil in flat saucepan over medium heat, pan should be large enough to hold all the tomatoes in single layer, can not overlap the tomatoes.
    • Add cumin seeds as seeds crack add all purpose flour and stir fry for about one minute.
    • Add the milk slowly and keep stirring making sure there are no lumps. Add coriander, green chili, ginger, half the cilantro and salt, stir for few seconds.
    • After gravy comes to boil stir and put the filled tomatoes slowly in single layer. Cover the pan and lower the heat low medium. Let it cook for about 4 minutes, check the tomatoes, gently stirring gravy. If needed let it cook as needed, tomatoes should not be very soft as they will loose the shape.
    • Garnish with remaining cilantro. Serve hot.
    Tried this recipe?Let us know how it was!
  • Meethi Seviyan Recipe

    Meethi Seviyan Recipe

    Meethi Seviyan (Sweet Vermicelli)

    Meethi Seviyan

    Seviyan in English known as Vermicelli they are like thin spaghetti and used many different ways, making sweet and savory snack. Meethi Seviyan is a delicious and quick dessert. This is made for many festive occasions, also can be served for breakfast.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup seviyan/vermicelli broken in small pieces
    • 2 tbsp unsalted butter or ghee
    • 1-3/4 cups water
    • pinch salt
    • 3/4 cup sugar
    • 2 tbsp sliced almonds and pistachios
    • 4 cardamoms shelled and crushed
    • Few strings of saffron

    Instructions
     

    • Melt the butter in a heavy bottom pan over medium heat. Add vermicelli and stir fry until golden brown this should take about 3-4 minutes.
    • Add water and salt. Increase the heat to medium high and bring it to boil. After watering is boiling reduce the heat to low medium and cover the pan
    • Cook till vermicelli’s are soft and the water is absorbed but not dry. If vermicelli gets dry it will become hard after adding sugar, add 1-2 spoons of water before adding the sugar.
    • Add sugar, raisins, cardamoms, crushed saffron, almonds and pistachios (save some almonds and pistachios for garnishing). Mix it well and cook for 3-4 minutes over medium heat. Turn off the heat, cover the pan and let it sit for at least 10 minutes before serving.
    • Serve Meethi Seviyan warm, garnish with pistachios and almonds.
    Tried this recipe?Let us know how it was!

    Meethi Seviyan Recipe: Meethi Seviyan without milk

    Meethi Seviyan, also known as Sweet Vermicelli, is a traditional Indian dessert that’s enjoyed across the country, especially during festive occasions and celebrations such as Navratri, Yugadi and Makar Sankranti. This sweet and aromatic dish is made from roasted vermicelli cooked in ghee (clarified butter) and flavored with sugar, cardamom, and dry fruits. 

    Why Meethi Seviyan is such a popular dish

    Quick and Easy to Prepare: 

    Meethi Seviyan is a quick and easy dessert to prepare, making it perfect for busy days or last-minute sweet cravings. With just a few simple ingredients and minimal preparation time, you can whip up a delicious batch of Meethi Seviyan in no time.

    Versatile Dessert Option: 

    Meethi Seviyan can be served as a dessert or as a sweet snack at any time of the day. Whether enjoyed warm or at room temperature, Meethi Seviyan is a versatile dessert option that’s suitable for any occasion or celebration.

    Customizable Ingredients: 

    You can easily customise Meethi Seviyan to suit your taste preferences and dietary restrictions. Add your favorite dry fruits such as almonds, cashews, or raisins, or experiment with different flavors and spices to create your unique variation of this classic dessert.

    Other Variations of Indian Desserts:

    • Malpua: Malpua, or sometimes shortened to pua, is a sweetened breakfast served with morning tea or as a snack with afternoon tea or as a dessert. 
    • Kesar Peda: Kesar Peda is a classic sweet made for festive occasions. They are delicious and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. It is an easy recipe to make.
    • Falooda: Falooda is best described as a dessert beverage which is really corn vermicelli. This is a delicious combination of layered Falooda with milk, sweet basil and vanilla ice-cream.
    • Seviyan Kheer: Seviyan is a delicious and an easy recipe to make. Basic seviyan is made with milk, seviyan and sugar, and then flavored with cardamom.

    Tips for Making Perfect Meethi Seviyan (Sweet Vermicelli):

    Roast the Vermicelli Well: Roast the vermicelli in ghee until it turns golden brown and fragrant. Properly roasting the vermicelli adds depth of flavor and ensures that it cooks evenly and absorbs the sugar syrup well.

    Use Saffron and Cardamom: Use saffron and cardamom generously to flavor the Meethi Seviyan. Saffron adds a rich golden color and a subtle floral aroma, while cardamom adds a warm and aromatic flavor that compliments the sweetness of the dessert.

    Soak the Dry Fruits: Soak the dry fruits such as almonds, cashews, and raisins in warm water for 15-20 minutes before adding them to the Meethi Seviyan. This helps to soften the dry fruits and enhances their texture and flavor in the dessert.

    Adjust Sweetness: Taste the Meethi Seviyan before serving and adjust the sweetness level according to your taste preferences. Add more sugar or condensed milk if you prefer a sweeter dessert, or reduce the amount of sugar for a less sweet option.

    FAQs about Meethi Seviyan (Sweet Vermicelli):

    Can I make Meethi Seviyan ahead of time? 

    Yes, Meethi Seviyan can be made ahead of time and stored in the refrigerator for up to 2-3 days. Reheat the Meethi Seviyan gently on the stovetop or in the microwave before serving, adding a splash of milk if needed to restore the moisture.

    Can I freeze Meethi Seviyan? 

    No, it is recommended that Meethi Seviyan is made fresh and enjoyed in its freshness or else when frozen it loses its texture, flavour and quality. 

    Is Meethi Seviyan vegan-friendly?

    Traditional Meethi Seviyan is made with ghee (clarified butter), which is not vegan. However, you can make a vegan version of Meethi Seviyan by using plant-based ghee or oil instead of dairy ghee.

    Can I use whole wheat vermicelli for Meethi Seviyan? 

    Yes, you can use whole wheat vermicelli for Meethi Seviyan for a healthier option. Whole wheat vermicelli provides additional fibre and nutrients compared to regular vermicelli and adds a nutty flavor to the dessert.

    Meethi Seviyan is a delicious Indian dessert that’s perfect for celebrating special occasions or satisfying your sweet cravings. Meethi Seviyan is sure to become a favorite dessert in your household.

  • Okra Tomato Curry ( Bhindi )

    Okra Tomato Curry ( Bhindi )

    Okra (Bhindi) Tomato Curry

    Okra Tomato Curry

    Crispy okra (bhindi) served with a flavorful tomato curry is a mouthwatering side dish. You will be sure to impress your guests with this unique vegetable dish!
    5 from 1 vote
    Print Recipe Pin Recipe
    Course curry
    Cuisine Indian

    Ingredients
      

    For Gravy

    • 4 medium tomato puree will make approx. 1-1/2 cup
    • 1/4 -inch piece of ginger
    • 1 tablespoon oil
    • 1/2 teaspoon cumin seeds (Jeera)
    • Pinch of asafetida (Hing)
    • 1 teaspoon coriander powder (dhania)
    • 1/4 teaspoon turmeric (Haldi)
    • 1/2 teaspoon  red chili powder
    • 1/2 teaspoon  salt
    • 1 teaspoon sugar
    • 1 teaspoon corn starch/arrowroot powder

    Fried Okra

    • Approx. ½ pond okra sliced from the center and cut in half to make about 1-3/4 cup cut okra (bhindi)
    • 1/4 cup  besan gram flour
    • 1/2  teaspoon salt
    • 1/2  teaspoon cumin seeds (jeera)
    • 1/2 teaspoon mango powder (amchur)
    • 1 teaspoon fennel seeds coarsely ground (sonff)
    • 1-1/2 teaspoons coriander seeds coarsely ground (dhania)
    • 1/2  teaspoon red chili powder
    • Approx. 3 tablespoons water
    • Oil to fry

    Instructions
     

    Gravy

    • Mix cornstarch with three tablespoons of water and keep aside.
    • Blend the tomatoes and ginger to make tomato puree.
    • Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • Add cumin seeds, and asafetida and stir for a few seconds now add coriander; turmeric, red chili, salt, and sugar stir fry for a few seconds and add tomato puree.
    • Cook the tomatoes for about 4-5 minutes, add cornstarch, and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready to keep aside.

    Fried Okra

    • In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.
    • Heat the oil in a frying pan over medium-high heat, the frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right away but not change color.
    • Put one okra at a time into the oil and fry till they are golden brown on both sides this should take about four minutes.
    • Take them out over a paper towel.
    • Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.

    Notes

    Suggestions
    1. You can prepare the gravy and okra in advance; gravy can be refrigerated for 4-5 days. Fried okra should be stored at room temperature for 3-4 days. Before serving heat, the gravy and heat the gravy in a frying pan like stir fry so they become crunchy and serve over the gravy.
    2. You can serve the fried okra without gravy as a side dish they taste great
    Tried this recipe?Let us know how it was!
  • Pistachio Phirni Recipe

    Pistachio Phirni Recipe

    Pistachio Phirni

    Pistachio Phirni (Rice Pudding)

    Pistachio Phirni is a popular North Indian dessert. This is a delicious creamy eggless pudding. Phirni is made with rice, milk and sugar, and has wonderful creamy texture. Ingredients are the same as Rice Kheer but the taste is very different. This is an easy recipe to make.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1/4 cup rice
    • 3-1/4 cup of milk
    • 1/2 cup  sugar
    • Few strings of saffron
    • 6 cardamom pods shelled and crushed
    • 1/4 cup  pistachios

    Instructions
     

    • Wash rice and soak it for about half an hour.
    • Drain the water. Blend rice to a fine texture adding few spoons of milk as needed to blend. Add about ¼ cup of milk to make a runny batter. Keep aside.
    • Soak the pistachios in hot water for at least 10 minutes, while water is still warm drain the water and rub the pistachio with paper towel and remove the skin and dry them. Slice or crush the pistachios and keep aside.
    • Boil the milk on heavy bottom pan over medium high heat; wet the pan before adding the milk to avoid the milk burning in bottom of the pan.
    • After milk start to boil lower the heat to medium and let it simmer for about 12 minutes.
    • 6. Add rice to the boiling milk slowly and keep stirring continuously, making sure rice does not become lumpy, milk will become thick. Let it boil for about 3-4 minutes stirring continuously.
    • Next add the sugar, cardamom powder, saffron and pistachios save about 1 tablespoon of pistachios for garnishing.
    • Let it boil for another 4-5 minutes over low medium heat while stirring continuously, it will be consistency of thick batter. Turn off the heat.
    • Shift the Phirni to the serving bowl while it is still hot as Phirni start getting thick as it cools. Garnish with pistachios.
    • Serve chill!
    Keyword 2 Minutes Dessert
    Tried this recipe?Let us know how it was!
  • Mango Pickle (Aam ka Achar)

    Mango Pickle (Aam ka Achar)

    Mango Pickle

    Mango Pickle (Aam ka Achar)

    Mango pickle is a spicy and tangy gluten free condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra "oomph" to every meal.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Pickle
    Cuisine Indian
    Servings 12 oz pickle

    Ingredients
      

    • 1 large green mango raw pickling mango/about 2-1/2 cup cubed mango (they are available at Indian and Asian grocery store)
    • 1 tablespoons salt
    • 1 teaspoon red chili powder, adjust to taste (lal mirch)
    • 1/4 teaspoons turmeric (haldi)
    • 1 tablespoons coriander seeds crushed(dhania)
    • 1 tablespoon fennel seeds crushed(Saunf)
    • 1 teaspoon fenugreek seeds (sabut mathi)
    • 1 teaspoon nigella seeds/kalonji
    • 2 tablespoons mustard oil or olive oil

    Instructions
     

    • Wash and dry the mango, cut in small cubes with skin.
    • In a glass bowl put the mango with salt and mix it well.
    • Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later.
    • Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist. Note: Mangoes will reduce in volume.
    • Add all the spices to salt water and keep it aside.
    • Mix spices, water and oil to mango slices.
    • Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices.
    Keyword Pickle
    Tried this recipe?Let us know how it was!
  • Gulab Jamun

    Gulab Jamun

    Gulab Jamun Recipe by Manjula

    Gulab Jamun

    Gulab Jamun is a delicious Indian version of donuts immersed in warm sweet syrup. As India’s most popular dessert, gulab jamun is a staple in most parts of the country. Gulab jamuns are served for almost every celeberations. Gulab jamuns can be served warm or at room temperature. Gulab jamun is one of the desserts I make the more often, because this is an easy recipe to make and in my family everyone like them especially my grandkids.
    4.37 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 Gulab Jamuns

    Ingredients
      

    • 1 cup nonfat milk powder
    • 1/4 cup All Purpose flour plain flour, maida
    • 3 Tbsp unsalted butter at room temperature
    • 1/4 cup room temperature whole milk
    • Pinch of baking soda
    • 1 3/4 cup sugar
    • 1 1/2 cup water
    • 4 cardamom pods (ilachi) coarsely ground
    • 1 Tbsp sliced almonds and pistachio
    • Oil for deep-frying

    Instructions
     

    Syrup

    • In a large pan, combine the water, sugar, and ground cardamom seeds and bring to a boil. Let the syrup boil for another minute to completely dissolve the sugar. Turn off the heat.
    • Set the syrup aside.

    Gulab Jamun

    • In a bowl, mix the milk powder, flour and baking soda.
    • Add the butter and mix well.
    • Add milk to make soft dough. The dough will be sticky. The milk powder will absorb the extra milk.
    • If the dough is dry, add more milk to make it soft. Let the dough sit for a few minutes.
    • Grease your palms with butter and knead the dough.
    • Divide the dough into about ten equal parts and roll them into round balls.
    • Heat at least one inch of oil in a frying pan over medium heat. To test, place a small piece of dough into the oil; the oil should sizzle and the dough should take a minute to rise. If the dough rises faster, the oil is too hot; if oil does not sizzle, it is not hot enough.
    • Place the gulab jamuns in the frying pan. Do not crowd them, as the gulab jamuns will expand to about double their original volume.
    • Fry the gulab jamuns on medium heat for about seven minutes, rolling them around for even browning until dark brown.
    • Let the gulab jamuns cool a few minutes before placing into the hot (not boiling) syrup.
    • Let the gulab jamuns sit in the syrup for at least 20 minutes prior to serving.

    Notes

    Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. They can be frozen for months.
    Tips
    If the gulab jamuns are fried on high heat, they will be hard inside and not fully cooked.
    Too much baking soda will make the gulab jamuns too soft or cause them to break when frying.
    Don’t place the gulab jamuns in the syrup immediately after frying, or they will lose their shape and be  chewy.
    Serving suggestions
    Gulab jamuns can be served warm or at room temperature. They can also be served with ice cream.
    You may also like  Balushai and Jalebi
    Tried this recipe?Let us know how it was!

     

  • Basil Pesto Sauce

    Basil Pesto Sauce

    A bowl of vibrant green Basil Pesto Sauce

    Basil Pesto Sauce

    Lately pesto has become one of my favorite condiments to keep. Basil Pesto is an Italian delicacy. It is super easy to make, and you can use it in so many ways, making variations of dishes. My grandkids enjoy pesto pasta, my son's favorite is making pesto sandwiches, and I like salad and roasted vegetables with pesto. Pesto has a vibrant color and brightens up any dish you make. Basil is a very aromatic herb. I have basil plants in my backyard. Because basil is the main ingredient for this recipe, I am always prepared. This is also vegan and gluten free recipe.
    This recipe will make about 8 oz of Pesto.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 0 minutes
    Total Time 10 minutes
    Course Chutney
    Cuisine Italian
    Servings 8 oz

    Ingredients
      

    • ½ cup toasted pine nuts
    • 2 cup fresh basil leaves
    • ½ cup spinach
    • 1 tsp lemon juice
    • ½ tsp salt
    • ¼ tsp fresh black pepper
    • ¼ cup olive oil

    Instructions
     

    • In a food processor, pulse the basil, spinach, pine nuts, black pepper, lemon juice, and salt.
    • Blend until the mixture is well blended but still has some texture, pausing to scrape down the sides, as necessary.
    • Now add the olive oil in the food processor and pulse for a few seconds, scrape the sides, and pulse it again.
    • I like to use a rubber spatula to scrape the sides. Pesto is now ready.
    • Adjust the ingredients to your taste.

    Notes

    Notes:
    I usually will make pesto in a larger quantity for later use. Freeze the pesto in an ice cube tray and make sure a few hours later to transfer the frozen cubes of pesto out and place in freezer zip lock baggies.
    Serving Suggestions:
    Toss with pasta as a sauce, over baked potatoes or grilled vegetables, toss it with salad, or spread it onto crackers or toasted slices of bread.
    You will also enjoy these related recipes, Grilled Caprese Sandwich, Vegan Macaroni and Cheese, Zucchini Pasta, Creamy Butternut squash, Creamy Spinach Pasta
    Tried this recipe?Let us know how it was!
  • Methi Bajra Paratha (Millet Gluten Free and Vegan Bread)

    Methi Bajra Paratha (Millet Gluten Free and Vegan Bread)

    A plate of Methi Bajra Paratha, golden and crispy, garnished with fresh fenugreek leaves

    Methi Bajra Paratha

    Parathas always have been a family-favorite treat. Lately I have been trying to make gluten-free breads. A combination of bajra and besan with methi parathas taste delicious. These spicy Methi Bajra Parathas have a biscuit texture, which makes it very enjoyable. They also pair well with gravy-based dishes like Mixed Dal, Aloo Tamatar or you can serve with plain yogurt. You can enjoy these as a proper meal, or even as a great on-the-go lunch! I also enjoy these parathas with just hot cup of chai.
    This recipe will serve 2, and make 4 Parathas.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Breakfast
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • ½ cup millet flour bajra atta
    • ½ cup besan
    • ½ tsp cumin seeds jeera
    • ½ tsp salt
    • 1 tsp chili flakes
    • ¼ tsp turmeric haldi
    • ⅛ tsp asafetida hing
    • 1 Tbsp sesame seeds til
    • 1 Tbsp oil
    • ¼ cup fenugreek leaves option is using dry leaves
    • ½ cup hot water use as needed

    Also Need

    • 4 tsp oil to cook the parathas

    Instructions
     

    • Mix all the ingredients for paratha together, millet flour, besan. Cumin, salt, chili flakes, turmeric, asafetida, sesame seeds, oil, and fenugreek leaves. Notes: if you don’t have fresh fenugreek leaves use dry methi known as Kasuri Methi.
    • Make the dough using hot water, you will need about 1/2 cup of water. Dough should be firm and pliable. Notes: dough should be prepare just before making paratha.
    • Dived the dough into 4 equal parts, oil your palm and roll them between your palms, to make them round petites.
    • Heat the skillet on medium high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
    • Roll the paratha in about 6” circle, roll them between two pieces of plastic that makes the rolling easy, I am using zip log bag.
    • Place the methi bajra paratha over the skillet. When start to change color, flip it over. You will notice some golden-brown spots.
    • After a few seconds, spread one teaspoon of oil on the aratha. Flip it again and lightly press the with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
    • Repeat same process for the remaining.

    Notes

    Serving suggestions:
    Tried this recipe?Let us know how it was!
  • Sorghum Dosa (Jowar)

    Sorghum Dosa (Jowar)

    A plate of crispy Sorghum Dosa served with spiced potato filling

    Sorghum Jowar Dosa

    Sorghum Jowar Dosa a tasty twist to Rava Dosa. Lately, I am trying gluten free recipes and exploring the grains I rarely used. Sorghum Dosa is one of those recipes. This is a good alternative to regular dosa it is quick and easy to make. Sorghum Dosa batter does not need to be fermented. Sorghum dosa also vegan and gluten free. It is crispy and has a lacy look like Rava Dosa. You can serve this with traditional Samber and coconut Chutney or serve for a snack with cilantro Chutney.This recipe will serve 3.
    4 from 1 vote
    Print Recipe Pin Recipe

    Ingredients
      

    • ½ cup sorghum Jowar flour
    • ¼ cup rice flour Chawal ka atta
    • ½ tsp cumin seed jeera
    • ⅛ tsp asafetida hing
    • ¼ tsp salt
    • ⅛ tsp crushed black pepper
    • 1 Tbsp finely chopped cilantro hara dhania
    • 1 ½ cup water
    • 3 Tbsp of oil for cooking dosa

    Instructions
     

    • Mix all the dry ingredients together, sorghum flour ( Jowar), rice flour, cumin seeds, asafetida, salt, black pepper.
    • Add water slowly to make a thin batter and avoiding any lumps. Batter should have pouring consistency like buttermilk. Let the batter stand for about 30 minutes.
    • Before making dosa add cilantro. Mix it well.
    • Heat the skillet on medium high. To check if the skillet is ready sprinkle a few drops of water over the skillet water should sizzle. Wipe the skillet with few drops of oil.
    • Pour the batter with a ladle, keep the ladle about 4 inches high from the skillet in a circular motion starting from the center. Keep pouring the batter till it is the size you will like the dosa. Notes: dosa will no be perfectly round.
    • Do not try to spread the batter, Dosa should have holes like swiss cheese or have lacy look.
    • Drizzle 1 teaspoon of oil around dosa.
    • Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Turn the Dosa using spatula.
    • Let Dosa cook for about 1 minute from another side. Dosa will be golden brown on one side and light color on other side. Thin and crispy Sorghum Dosa is ready to serve.
    • Dosa has a look of Rava dosa but Sorghum Dosa is also gluten free and vegan.

    Notes

    Serving Suggestions
    Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetables), and coconut chutney, or serve for snack with cilantro Chutney. I have the recipes for Sambar, Coconut Chutney, and Hari Cilantro Chutney on my web site.
    Tried this recipe?Let us know how it was!

    How to make Instant Sorghum Dosa by Manjula’s Kitchen

    Dosa is a popular south indian delicacy which looks like a crepe. It’s like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghum Dosa. This preparation is using sorghum dosa and is a bread based breakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.

    1. Mixing Dry Ingredients: Crafting the Base for Jowar Dosa

    Embark on the journey of creating an Instant Jowar Dosa by combining all the dry ingredients – sorghum flour (Jowar), rice flour, cumin seeds, asafetida, salt, and black pepper. This harmonious blend sets the foundation for a gluten-free and vegan dosa that promises a delightful culinary experience. Ensure the dry ingredients are well-integrated, setting the stage for the dosa batter.

    2. Creating the Dosa Batter: Achieving the Perfect Consistency

    Gradually add water to the dry mix, creating a thin batter with a pouring consistency akin to buttermilk. The key is to avoid any lumps, ensuring a smooth texture. Let the batter stand for approximately 30 minutes, allowing it to settle and develop optimal flavours. This patient step contributes to the success of your Jowar Dosa, enhancing its taste and texture.

    3. Adding Cilantro: Elevating the Flavor Profile of Jowar Dosa

    Before transforming the batter into dosas, introduce a burst of freshness by adding cilantro. This step not only enhances the flavor profile but also adds a visual appeal to your Jowar Dosa. Gently mix the cilantro into the batter, ensuring an even distribution of this aromatic herb.

    4. Pouring and Cooking Dosa: The Art of Creating Jowar Dosa

    Heat the skillet on medium-high, a crucial step before creating your Jowar Dosa. To test the skillet’s readiness, sprinkle a few drops of water – a sizzle should confirm its optimal temperature. Wipe the skillet with a few drops of oil, creating the perfect non-stick surface. With a ladle, pour the batter in a circular motion, starting from the centre, allowing the dosa to take shape naturally. Resist the urge to spread the batter, as Jowar Dosa is intended to have holes, resembling a swiss cheese or possessing a lacy appearance.

    5. Drizzling Oil and Flipping Dosa: Achieving the Perfect Golden Brown

    Enhance the crispiness and flavour by drizzling a teaspoon of oil around the dosa. Cook the Jowar Dosa over medium heat for about 2 minutes until it attains a golden brown hue. Using a spatula, gently flip the dosa, revealing a light colour on one side and the golden brown perfection on the other. This intricate dance of heat and ingredients results in a thin, crispy, and visually appealing Sorghum Dosa.

    6. Serving Your Gluten-Free Creation: Enjoying the Instant Jowar Dosa

    Your Instant Jowar Dosa, with its distinctive swiss cheese-like appearance, is now ready to grace your table. Savour the gluten-free and vegan goodness of this delectable creation. While reminiscent of Rava dosa in appearance, the uniqueness of Sorghum Dosa shines through. Thin, crispy, and utterly satisfying, this dosa promises a delightful culinary experience that caters to a diverse range of dietary preferences.

  • Masala Bell Pepper Curry

    Masala Bell Pepper Curry

    A bowl of Masala Bell Pepper Curry garnished with cashews and fresh cilantro

    Masala Bell Pepper Curry

    Masala Bell Pepper Curry, which is a Hyderabadi-style dish. Hyderabad dishes are very spicy and aromatic. For me, bell pepper curry represents these dishes well. I wanted to do a recipe for a side dish for a more formal get together. I happened to have some extra bell peppers in my fridge, so I decided to experiment with those.
    Since this is a dish for a party, I wanted the gravy to be spicy and rich. Of course, I had to try out variations of this recipe a few times to balance the flavor. This dish has a complex flavor. The nuttiness of the cashews, sesame seeds, and coconut blends perfectly together. The gravy for this dish is also very versatile. You can also make a variety of dishes with this gravy. You can try adding potatoes or paneer with this gravy base, comes out delicious.
    Bell Pepper Masala Curry is very aromatic and delicious, in addition to being vegan and gluten-free. If you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with naan, puri, or plain white rice. Enjoy!
    Recipe will serve 4.
    4.34 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 medium size green bell pepper cut into bite size pieces

    Spice Mix

    • 1 tsp oil
    • ¼ cup broken cashews
    • 1 Tbsp sesame seeds
    • 1 Tbsp coriander
    • 1 Tbsp coconut powder

    Gravy

    • 1 ½ cup chopped tomato I used 3 medium size tomatoes
    • 1 Tbsp ginger cut into small pieces
    • 1 Tbsp chopped green chili
    • 2 Tbsp oil
    • 8 fenugreek seeds methi dana
    • 1 tsp cumin seeds jeera
    • ¼ tsp turmeric haldi
    • ⅛ tsp asafetida hing
    • 1 tsp red chili powder lal mirch
    • ½ tsp sugar
    • 1 tsp salt
    • ½ tsp garam masala

    Instructions
     

    • Cut the bell peppers in half and remove the core and discard and cut them in bite size pieces.
    • In a pan, heat 1 teaspoon oil. Add cashews, sesame seeds, coriander seeds, and on a low flame, stir fry them for about 2 minutes. Turn off the heat and add coconut stir together. After the mix comes to room temperature blend the mix using about 1/4 cup of water and make it into a paste and set aside.
    • Blend tomatoes, ginger, and green chili into a paste. Set aside.
    • Use the same frying pan, heat the oil on medium heat, oil should be moderately hot. Add cumin seeds, fenugreek seeds and asafetida stir for a minute add tomato paste. Add turmeric, salt, sugar, and red chili powder. Stir fry for about 2 minutes, oil will start separating.
    • Add the spice paste and cook for 2-3 minutes stirring. The spice mix will start to leave the oil. Add bell pepper stir and 1-1/2 cups of water and bring the gravy to boil.
    • Lower the heat to medium low and let it simmer for about 6-8 minutes. Until bell pepper is tender.
    • Gravy will thicken as it sits, if needed add more water.
    • Sprinkle the garam Masala and cover the pan.
    • Bell pepper curry is ready to serve. I like to serve this with Naan, or over plain rice.
    Tried this recipe?Let us know how it was!
  • Crispy French Fries

    Crispy French Fries

    A plate of crispy French Fries served with ketchup

    Crispy French Fries

    Crispy delicious French Fries! Who doesn't enjoy French fries? It's the perfect comfort food! Homemade Fries, it’s actually quite simple and easy to make. In fact, this is a great snack for my grandkids when they come to visit me. My grandson will say very proudly my dadi (grandmother) makes the best fries.This recipe will serve 3
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Course Appetizer
    Cuisine French
    Servings 3 people

    Ingredients
      

    • 2 potatoes use russet potatoes
    • ½ tsp salt
    • Oil to fry

    Instructions
     

    • Wash and peel the potatoes, and slice potatoes into French fries, and place into ice cold water for at about 10 minutes. Soaking in water potatoes some of the starch will come out and water will look fogy. Remove them from water to clean kitchen towel and pat dry.
    • Heat oil in a frying pan over medium-high heat. Put the fries into oil, don’t over crowed them. Notes: overcrowding fries will bring oil temperature to very low and fries can become very oily.
    • Turn the fries occasionally, fry until golden brown it should take about 6-8 minutes. Remove fries from oil with a slotted spoon to drain on paper towel. Sprinkle the salt and fries are ready to serve.

    Notes

    My family and friends enjoy the fries with tamarind chutney, this exotic sweet and sour chutney is a delicious condiment. I always have this in my refrigerator. My grandkids also like to have a lemonade or Mango lassi with French fries.
    Tried this recipe?Let us know how it was!
  • Palak Paneer

    Palak Paneer

    Palak Paneer

    Palak Paneer (2016)

    Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my favorite. After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years. You guys truly inspire me!
    4.66 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 10 oz spinach washed and clean, about 6 cups packed spinach
    • 1-1/2 cups paneer cubed into bite size, about 1/3 pound of paneer
    • 1 tomato finely chopped, this will make 3/4 of chopped tomato
    • 1 green chili chopped
    • 1 Tbsp ginger chopped
    • 1 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1/2 tsp salt adjust to taste
    • 1/2 tsp sugar
    • 1 Tbsp whole wheat flour
    • 1/3 cup heavy cream

    Instructions
     

    • First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
    • Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
    • Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
    • While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
    • Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for 1-2 minutes. Tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
    • After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping the green color of spinach.
    • Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
    • Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

    Notes

    Palak paneer is ready, serve with naan, tandoori roti, Paratha.
    Tried this recipe?Let us know how it was!

  • Fruit and Cracker Dessert

    Fruit and Cracker Dessert

    Fruit and Cracker Dessert topped with chocolate sauce and almond slices

    Two Minute Fruit and Cracker Dessert

    One evening while playing cards with my husband, Alex, and my son’s mother-in-law, Alex suddenly asked for something sweet. I didn’t have any dessert prepared and all we had in the house was ice cream and some chocolate. Alex has always been super innovative with his food combinations, and this recipe is just that, a product of desperation. At first, my kids and grand-kids made faces when they heard what it was made of, but with a little bit of tweaking, it has become a simple dessert that our entire family has been preparing during this quarantine.
    When I say it only takes two minutes, I truly mean it. And it is so easy to make, that even my youngest grandchild can put it together in no time.
    The graham cracker pairs well with the creaminess of the cream cheese while still giving a nice crunch. The fruit adds natural sweetness and the drizzle on top of either chocolate or caramel is the perfect cherry on top. Just bring out the ingredients and everyone can help themselves.
    Today I have a very special guest star my grandson Shaan who is helping me out with today’s recipe. Behind the scenes, I also have my granddaughter, Rhea, helping to film the video. We will be making a Fruit and cracker dessert, that is kid friendly and simply delicious.
    For this recipe is quick and easy as there is no cooking involved, and the ingredient measurement I am providing only as a guide.
    Recipe will serve 2.
    1 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 2 minutes
    Cook Time 0 minutes
    Total Time 2 minutes
    Course Dessert
    Servings 2 people

    Ingredients
      

    • 8 graham crackers
    • 8 Tbsp cream cheese approximately
    • 8 strawberries thinly sliced
    • 2 Tbsp chocolate ganache
    • 2 Tbsp almonds thinly sliced

    Instructions
     

    • Spread the cream cheese over all the graham crackers
    • Next spread the slices of strawberries. Now cover them with another graham cracker to make them into sandwich.
    • Drizzle with chocolate ganache. And garnish with almonds, that gives a nice crunch and beautiful look.
    • Fruit and Cracker Dessert has nice crunch when it is eaten while making after 5 minutes crackers start getting soft.

    Notes

    This dessert can be made with any other fruits and toppings of your choice. I also love making these with bananas and kiwi, and I also like topping it off with caramel sauce. You can buy caramel sauce and chocolate ganache they are readily available. I generally keep homemade chocolate ganache and caramel on hand. They are easy to make and have a long shelf life.
    Keyword 2 Minutes Dessert, Banana, Carmel Sauce, Chocolate Ganache, Cream Cheese, Crispy, Fun Dessert, Gram Crackers, Home Made, Hot Chocolate, indian sweet, Kid Friendly, Kiwi, Mango Cheese Cake, Mango Salsa, Quick And Easy, Strawberry, Sweet, Vegetarian
    Tried this recipe?Let us know how it was!
  • Bread Pudding with Chocolate Sauce

    Bread Pudding with Chocolate Sauce

    Chocolate Drizzled Dessert in a Glass Dish

    Bread Pudding (With Chocolate Sauce)

    It was my daughter-in-law's birthday this past weekend, and I wanted to do something nice for her. For me, the thing that gives me the most joy is making food for the people that I love, and so I decided that I would prepare something for her to drop off. Due to the quarantine, this was the best that I could do for her, so I wanted what I made to be special. I asked my husband if he had any suggestions, and he said that I should make a dessert that my daughter-in-law, son, and grandkids would all enjoy. After talking to him, I was on the search for a dessert recipe that would be easy to prepare and also not too sweet.
    This made me think of a bread pudding in a magazine that had caught my eyes just a little while ago. I had been wanting to experiment with bread pudding since then but had found nothing that I fell in love with. I decided to try again, but this time I randomly decided to use a French Baguette for the bread pudding. The texture was exactly the way I wanted it to be a little chewy in some areas while stilling melting in your mouth in other areas. After finalizing the recipe, I had my husband taste test it and he suggested that I should find a way to add chocolate as well because my grandkids love it. In order to incorporate chocolate in a way that wasn't overpowering, I decided to add a chocolate drizzle on top instead of adding it into the bread pudding. It was perfect! If desired, this dish could be given a Indian touch. For example, you can substitute the vanilla extract for cardamom powder and replace the chocolate drizzle with sliced almonds and pistachios. Give it a try!
    This recipe will serve 6
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 20 slices French bruschetta cut into about ¼ in thick
    • 3 cup whole milk
    • 6 Tbsp sugar
    • 2 Tbsp corn starch
    • 4 Tbsp butter at room temperature, use as needed
    • 2 tsp vanilla extract
    • ⅛ tsp cinnamon powder dalchini powder

    For Chocolate Sauce (optional)

    • ⅓ cup chocolate chips semi-sweet
    • ⅓ cup heavy cream
    • 1 tsp vanilla extract

    Optional

    • 1 Tbsp crystal sugar for garnishing

    Instructions
     

    For chocolate sauce

    • Place chocolate in a bowl and add the vanilla essence. Heat the heavy cream do nit boil I did in microwave for 25 seconds. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy. As chocolate sauce cool it will become little thick. Set aside.

    Making Pudding

    • In a small bowl take 1/2 cup of milk and add corn starch mix it well to smooth paste and set aside.
    • In a saucepan, take remaining milk, and cook over medium high heat stirring occasionally after milk comes to boil let it boil for 10 more minutes. Lower the heat to medium and add sugar and corn starch mix making sure no lumps.
    • Let it boil for about 5 more minutes over low medium heat. Stir the mixture continually making sure mixture is smooth and no lumps. Mixture will become thick consistency of batter. Add vanilla and cinnamon powder mix it well.
    • Preheat oven to 350 degrees F.
    • I am using 5×7 Pyrex pan to make Bread Pudding. Grease the pan.
    • Butter the bread slices lightly. Arrange the bread slanted and butter the edges. Pour the milk mixture and pour over bread slices evenly.
    • Bake in a preheated oven at 350 degrees F for about 20 to 25 minutes, till the pudding is bubbling and the top get browned.
    • Take it out from oven. For best taste Bread Pudding should be served warm. Before serving drizzle the chocolate Sauce over and sprinkle the sugar.

    Notes

    • Chocolate sauce and sugar is optional, but for me it adds to the flavor and make more enjoyable.
    • If you are not fond of chocolate, you can garnish with sliced almonds and pistachios.
    • This is an easy recipe to make my family loved it. Give it a try.
    Also try Pineapple Sandesh, No Bake Cheesecake, Potato Soup, Quinoa salad
    Keyword Apple Bread Rolls, Baked Dessert, Chocolate Sauce, Delicacy, delicious, Easy Recipe, Eggless, Fusion, Homemade, Jain Food, Kid Friendly, No Bake Cheesecake, Party Food, Pineapple Sandesh, Sweet, Tea Time, Vegetarian
    Tried this recipe?Let us know how it was!
  • Rava Uttapam (Instant Sooji Uttapam)

    Rava Uttapam (Instant Sooji Uttapam)

    Rava Uttapam served with green chutney on a white plate

    Rava Uttapam (Instant Sooji Uttapam)

    I have been wanting to do a video it should be easy and more versatile, ingredients maybe you have in your pantry. Utttapam a South Indian popular dish. Traditionally Uttapam is made with rice and lentil batter, which can be a long process, soaking, grinding then fermenting the batter. Rava Uttappam, on the other hand is instant and easy to make, with a variety of vegetables of your choice. It tastes delicious also can be served for breakfast, as a snack or for dinner. Rava Uttapam will be enjoyed by all ages.
    Uttapam is like a thick Dosa or Spicy pancake topped with vegetables. If you are serving this as a traditional Uttapam serve this with sambar and coconut chutney. But Rava Uttapam can be served with any chutney or condiment. Many times, I prefer this as a light dinner and enjoy with sprinkling samber powder, giving a traditional touch. The other reason I wanted to do this recipe as I said before I wanted to do the recipe more versatile you can use this batter for making Idli, because Rava Idli can be used for making so many recipes.
    I have many related recipes on my website like Masala Idli, Idli Manchurian.
    This recipe will serve 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Course Breakfast, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup sooji coarse, semolina
    • ½ cup yogurt curd, dahai
    • ½ cup cabbage finely chopped
    • 1 cup bell pepper finely chopped (capsicum, shimala mirch)
    • 1 cup tomatoes finely chopped, remove the seeds
    • 1 Tbsp cilantro finely chopped
    • 1 Tbsp green chili finely chopped
    • 2 tsp ginger shredded, adrak
    • 1 tsp salt
    • 1 tsp ENO fruit salt

    For Seasoning

    • 1 Tbsp oil
    • ¼ tsp cumin seeds jeera
    • ¼ tsp mustard seeds rai

    Also need

    • 2 Tbsp oil to cooking

    Instructions
     

    • In a bowl mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and add water as needed batter should be little thicker than dosa batter.
    • In a small bowl heat the oil over medium heat, oil should be moderately hot, add cumin seeds and mustard seeds as seeds crack add to the batter, mix it well. Let the batter set aside for at least 15 minutes.
    • Add Eno Fruit Salt to the batter just before you are ready to make Uttapam and mix well. The mixture will begin light and foaming.
    • Heat the skillet over medium heat and lightly grease the skillet. Pour about 2 large spoons of batter and spread consistency should be of thick then dosa. Sprinkle about 2 tablespoons of bell pepper and tomatoes press it lightly into the batter.
    • Pour about 1 teaspoon of oil around uttapam and cover it and let it cook for about 2 minutes and turn them over, uttapam should be golden brown from bottom making crisper, and top should be cooked well but not brown. Uttapam should be cooked over low medium heat.
    • Uttapam is ready to serve. I like to sprinkle lightly samber powder to add extra flavor.

    Notes

    Serving suggestions
    • You can serve the Rava Uttapam with sambar, coconut chutney or your choice of condiment.
    Additional Notes
    • Adding tomatoes and bell pepper gives a traditional look to Uttapam.
    • I add green chilies and cilantro in the batter to keep the colors better.
    • You can choose your choice of vegetables like shredded carrots, finely chopped green beans, corn, finely chopped spinach (these are the veggies I have tried).
    • Do not cook on high heat, uttapam will not cook through.
    • If I am making Uttapam to serve as a starter I make the uttapam in small sizes, otherwise make it in about 7-inch diameter. What size you want to make it is your choice.
    Keyword Appetizers, Bhartia Khana, Bread Uttapam, Coconut Chutney, Halwa, Healthy, Homemade, Idli, Jain Food, Mandir Food, No Garlic, No Onion, Quick And Easy, Rava Dosa, Samber, Savory Pancake, Sheera, Snack, South Indian Cuisine, Swami Narayan, Vegetarian, Video Recipe
    Tried this recipe?Let us know how it was!

    Introduction to Rava Uttapam Recipe

    Rava Uttapam is a delightful quick & easy south indian bread that makes for a wholesome breakfast or a light meal. Made from semolina (rava or sooji), this dish is not only delicious but also easy to prepare. In this rava uttapam recipe, we’ll walk through the steps to create this flavorful snack. Whether you’re a beginner or a seasoned cook, how to make rava uttapam will become a breeze with this simple yet detailed recipe.

    Ingredients Preparation for Rava Uttapam

    Before we dive into the cooking process, it’s essential to gather and prepare all the necessary ingredients. For this recipe for rava uttapam, you’ll need semolina, yogurt, water, salt, asafoetida (hing), ginger, green chilies, cilantro, and vegetables like bell peppers, tomatoes.

    Tips for Ingredients Preparation:

    • Ensure the semolina is fresh for the best texture.
    • Use thick yogurt for better consistency.
    • Chop vegetables finely for even distribution.

    Making the Batter for Rava Uttapam

    To start making rava uttapam batter, take a mixing bowl and add semolina and yogurt. Gradually pour water and whisk the mixture to form a smooth batter. The batter should have a pouring consistency, neither too thick nor too thin. Add salt, asafoetida, finely chopped ginger, green chilies, and cilantro to enhance the flavor.

    Tips for Making the Batter:

    • Let the batter rest for at least 10-15 minutes to allow semolina to absorb moisture.
    • Adjust water quantity as needed to achieve the desired consistency.

    Variations for Rava Uttapam Batter:

    • For a healthier option, you can add grated carrots, spinach, or grated zucchini to the batter.
    • Experiment with spices like cumin seeds or mustard seeds for added flavor.

    Cooking Rava Uttapam on the Griddle

    Heat a non-stick skillet or griddle on medium heat and lightly grease it with oil. Once the griddle is hot, pour a ladleful of batter onto it and spread it evenly to form a small circle. Sprinkle chopped vegetables like bell peppers, tomatoes, on top of the uttapam.

    Tips for Cooking Rava Uttapam:

    • Cook on low to medium heat to ensure even cooking without burning.
    • Cover the uttapam with a lid to cook the top layer thoroughly.
    • Drizzle oil around the edges to make them crispier.

    Variations in Toppings for Rava Uttapam:

    • You can customize the toppings according to your preference. Try adding grated cheese or paneer for a richer taste.
    • For a spicy kick, sprinkle some red chili flakes or chaat masala on top.

    Serving and Presentation of Rava Uttapam

    Once the rava uttapam is cooked to perfection and turns golden brown on both sides, transfer it to a plate. Serve hot with coconut chutney, tomato chutney, or sambar for a complete South Indian breakfast experience.

    Benefits of Rava Uttapam:

    • Rava Uttapam is a nutritious breakfast option as it is made from semolina, which is rich in carbohydrates and protein.
    • It’s light on the stomach and easy to digest, making it suitable for all age groups.
    • The addition of vegetables makes it a wholesome meal, providing essential vitamins and minerals.

    FAQs (Frequently Asked Questions) about Rava Uttapam:

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