Manjula's Kitchen

Category: Appetizers

Indian Vegetarian Appetizers: A Delightful Start to Any Meal

When it comes to starting a meal on a high note, Indian vegetarian appetizers offer a delightful and diverse range of options. These veg appetizers Indian style are not only delicious but also reflect the rich culinary heritage of India. From spicy and tangy to savory and crispy, there’s something for everyone to enjoy. Let’s dive into some of the most popular Indian veg appetizers that you can easily prepare at home.

Popular Vegetarian Appetizers

Samosa

The samosa is perhaps the most iconic Indian vegetarian appetizer. These deep-fried pastries are filled with a spiced mixture of potatoes and peas, offering a perfect blend of flavors and textures. Whether served with chutneys or as part of a larger meal, samosas are a favorite among all age groups. This veg appetizer Indian is also a great popular party recipe for any occasion. Additionally, samosas can be included in lunch box suggestions for a delightful midday meal. For those who love the tangy and spicy flavors, explore easy chat recipes that can add a delightful zing to your meal.

Pakora

Pakoras are another beloved veg appetizer Indian. These are fritters made by dipping vegetables like potatoes, or spinach in a seasoned gram flour batter and deep-frying them until golden brown. The crispiness and savory taste make pakoras a perfect snack for rainy days or festive occasions. Pakora is a vegetarian recipe that can also be enjoyed as part of a healthy Indian recipe collection if baked instead of fried. Furthermore, pakoras can be a highlight in indian street food recipes, capturing the essence of Indian street food culture. For those looking for quick and easy bites, these pakoras can also be included in the Indian snacks category.

Aloo Tikki

Aloo Tikki is a popular street food that also doubles as a great appetizer. These are patties made from boiled potatoes, spices, and herbs, shallow-fried to perfection. Often served with chutneys and yogurt, aloo tikki can be a hit at any gathering. It’s also a versatile dish that fits well in lunch box suggestions. For a twist, you can explore fusion recipes, combining aloo tikki with other cuisines to create unique flavors. For instance, making aloo tikki burgers or spring rolls can surprise your guests with innovative dishes. Aloo tikki can also be part of your healthy Indian snacks collection by altering the cooking method.

Paneer Tikka

For those who love paneer, Paneer Tikka is the ultimate Indian vegetarian appetizer. Cubes of paneer are marinated in a mixture of yogurt and spices, then grilled or baked until they acquire a smoky flavor. This appetizer is not only delicious but also packed with protein, making it an excellent choice for a high protein diet. Paneer Tikka also fits well in indian food recipes, as it’s perfect for grilling during outdoor gatherings. If you enjoy experimenting with flavors, trying fusion paneer tikka tacos can be an exciting culinary adventure. Including paneer tikka in your popular party recipe list is sure to impress guests.

Dhokla

Hailing from the western state of Gujarat, Dhokla is a steamed cake made from fermented rice and chickpea batter. Light and fluffy, this best Indian appetizer is typically garnished with mustard seeds, curry leaves, and grated coconut, offering a unique taste experience. It’s also a fantastic option for those looking for gluten-free recipes. Additionally, dhokla can be considered one of the healthy recipes due to its steamed preparation method and nutritious ingredients. It also works well as a snack, providing a quick and satisfying bite. Dhokla is a versatile dish that can be enjoyed in various forms, such as adding it to a lunch box or serving it at a party.

Enhance Your Appetizer Experience

To enhance your appetizer experience, it’s beneficial to explore related categories that complement these delightful flavors of Indian appetizers vegetarian. For example, chaat recipes can bring tangy and spicy elements to your meal, while Indian snacks provide quick and easy options that are perfect for any time of the day. If you enjoy experimenting with flavors, the fusion category offers innovative recipes that blend Indian flavors with other cuisines. Embrace the vibrant taste of India’s street food culture with street food recipes, and opt for lighter versions of your favorite appetizers with healthy recipes. 

For those with dietary restrictions, gluten-free options like dhokla are both delicious and nutritious. Including high protein appetizers like paneer tikka in your meal plan can help you meet your nutritional needs while enjoying tasty food. Many Indian appetizers, such as samosas and aloo tikki, are great additions to lunch boxes, ensuring a satisfying meal on the go. Hosting a party? The popular party recipe category is filled with crowd-pleasing appetizers that are sure to impress your guests. During the warmer months, grilled appetizers from the summer recipes category are a hit, while during the colder months, warming appetizers from the winter recipes category provide comfort and satisfaction.

Conclusion

Indian vegetarian appetizers are more than just starters; they are a celebration of flavors and culinary traditions. Whether you’re hosting a party or simply want to enjoy a tasty snack, these veg appetizers Indian style will never disappoint. So, gather your ingredients and try out these Indian appetizers today. And don’t forget to find vegetarian recipes related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these appetizers into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and nutritious dishes. Whether you’re looking for a quick snack, a healthy option, or a popular party recipe, there’s an Indian appetizer vegetarian to suit every occasion. Happy cooking!

Frequently Asked Questions (FAQs)

Q: What are some popular Indian vegetarian appetizers?

A: Some popular Indian vegetarian appetizers include Samosas, Pakoras, Aloo Tikki, Paneer Tikka, and Dhokla.

Q: What are the benefits of including Indian appetizers in my meal plan?

A: Including Indian appetizers vegetarian in your meal plan adds variety, flavor, and nutritional benefits. These appetizers are often rich in spices and ingredients that offer numerous health benefits.

Q: Can these appetizers be made healthier?

A: Yes, many Indian veg appetizers can be made healthier by baking instead of frying, using less oil, and incorporating more vegetables. For example, you can bake pakoras or use low-fat paneer for paneer tikka.

Q: Are there any gluten-free Indian appetizers?

A: Yes, there are several gluten-free Indian appetizers, such as Dhokla and some versions of pakoras made with gram flour. These options are great for those with gluten sensitivities.

Q: How can I incorporate these appetizers into a party menu?

A: These veg appetizers Indian style are perfect for any party menu. Serve them with a variety of chutneys and dips, include some Indian snacks, and finish with a selection of Indian desserts for a complete festive spread.

  • Medu Vada

    Medu Vada

    Medu Vada

    Medu Vada

    Medu Vadas are a traditional South Indian dish which can be served as a main course, side dish, or snack. This crispy deliciousness is made with spiced urad dal batter and fried in donut shape dumplings. They are crispy on the outside and soft on the inside. They are served with Sambar and Coconut Chutney.
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    Course Snack
    Cuisine Indian
    Servings 10 Vadas

    Ingredients
      

    • 1 cup split washed urad dal (available in Indian stores)
    • 1/8 teaspoon asafetida (hing)
    • 2 teaspoon whole coriander seeds (sabut dhania)
    • 1 tablespoon green chili chopped
    • 2 tablespoons cilantro chopped (hara dhania)
    • 1 teaspoon salt
    • Oil to fry

    Instructions
     

    • Wash and soak dal in about 3 cups of water for about 4-6 hours.
    • Drain the water and grind dal to smooth paste using very little water just enough to grind, food processor works good for this. Blend for another 2 minutes to whip dal to make fluffy. Take dal batter out in a wide bowl.
    • Add all the ingredients to the dal batter, cilantro, green chili, coriander, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light and fluffy. To make sure batter is ready put one drop of batter in a bowl of water, batter should float.
    • Keeping the right consistency of batter is very important; add water as needed batter should not be soft but not runny. When you put the batter on your palm batter should hold its shape. Make the Vadas batter when you are ready to fry them, as the batter sit will get soft if you are not ready to fry keep batter refrigerated.
    • Heat the oil in a frying pan over medium high heat.
    • The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Vadas will not cook through and will not be crispy.
    • Wet the palms and take golf size batter and place over your palm, flatten to round shape and make hole in the center looking like donut now with other hand wet fingers slowly slide Vada into the hot oil.
    • Fry the Vadas from both sides to golden brown. Take them out over a paper towel to drain access oil.
    • Traditionally Medu Vada is served with Coconut Chutney, and sambar (aromatic lentil soup with vegetables).

    Notes

    Notes
    1. If the Medu Vada Batter is too thick: The Vada will shape nicely but they will be hard inside after frying.
    2. If the batter is too soft: it will not be able to hold the shape and will absorb too much oil.
    3. It’s the consistency of the batter that determines how soft and shapely the Vadas turn out.
    Tried this recipe?Let us know how it was!

    Medu Vada: A South Indian Delicacy 

    Medu Vada is a South Indian delicacy often served as an appetizer or snack, especially during festive occasions like Yugadi. It is a gluten-free and vegan dish made primarily from urad dal (black gram lentils) batter, seasoned with spices like cumin seeds, black pepper, and curry leaves. The batter is shaped into round doughnuts and deep-fried until golden brown, resulting in a crispy exterior and a soft, fluffy interior. 

    Medu Vada is commonly enjoyed with coconut chutney or sambar, enhancing its flavor profile and making it a popular choice for those seeking gluten-free and vegan snack options. Medu Vada is a popular South Indian snack known for its crispy exterior and soft interior texture. Originating from the state of Tamil Nadu, it has gained widespread popularity across India and beyond. This medu vada recipe offers a step-by-step guide on how to make this delectable treat right in your kitchen.

    How to Make Medu Vada: Step-by-Step Recipe 

    Preparing the Batter 

    To start making medu vada, you’ll need to prepare the batter first. Begin by soaking urad dal in water for at least 4-5 hours or preferably overnight. The soaked dal should be soft enough to easily break when pressed between your fingers. Once soaked, drain the water and transfer the dal to a blender. Grind it to a smooth paste, adding minimal water as needed. The consistency should be thick, similar to that of a pancake batter. This step is crucial in achieving the perfect texture for your medu vada.

    Shaping the Vadas 

    Once the batter is ready, transfer it to a mixing bowl. Add finely chopped green chilies, ginger, curry leaves, cumin seeds, asafoetida, and salt to taste. Mix all the ingredients thoroughly to ensure an even distribution of flavors. Now, heat oil in a deep frying pan or kadhai on medium heat. To shape the vadas, wet your palms with water to prevent sticking. Take a small portion of the batter and flatten it slightly to form a disc shape with a hole in the center, resembling a donut. Carefully slide the shaped vada into the hot oil and fry until golden brown and crispy on both sides. Repeat the process with the remaining batter, frying a few vadas at a time to avoid overcrowding the pan.

    Frying to Perfection 

    Achieving the perfect medu vada requires frying them to crispy perfection. Make sure the oil is adequately heated before adding the vadas to ensure they cook evenly and develop a crunchy exterior. It’s essential to maintain the oil at a consistent temperature throughout the frying process. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy vadas. Fry the vadas in small batches, flipping them occasionally to ensure uniform browning on all sides. Once done, remove the vadas from the oil using a slotted spoon and drain the excess oil on paper towels.

    Serving Suggestions

    Medu vada is best enjoyed hot and crispy, served with coconut chutney and sambar. You can also pair it with a tangy tomato chutney or spicy mint chutney for added flavor. Some prefer to enjoy medu vada with a cup of hot filter coffee, making it a perfect breakfast or evening snack option. Experiment with different dipping sauces and accompaniments to find your favorite combination.

    Tips for Making Perfect Medu Vada 

    • Ensure the urad dal is soaked well to achieve a smooth batter texture.
    • Maintain the oil temperature while frying to achieve crispy vadas.
    • Wet your palms with water to prevent the batter from sticking while shaping the vadas.
    • Add chopped green chilies and ginger for an extra kick of flavor.
    • Serve medu vada hot for the best taste and texture.

    Variations of Medu Vada 

    While the traditional medu vada recipe calls for basic ingredients like urad dal, spices, and herbs, you can experiment with variations to suit your taste preferences. Some popular variations include:

    • Masala Medu Vada: Add coriander leaves and grated carrots to the batter for an extra burst of flavor.
    • Rava Medu Vada: Mix semolina (rava) with the urad dal batter to add a crunchy texture to the vadas.
    • Vegetable Medu Vada: Incorporate grated vegetables like carrots, cabbage, and spinach into the batter for a nutritious twist.
    • Cheese Medu Vada: Stuff the vadas with a cheesy filling or sprinkle grated cheese on top before frying for a gooey, indulgent treat.

    Benefits of Medu Vada 

    Medu vada is not only delicious but also offers several health benefits when consumed in moderation. Here are some of the benefits:

    • Rich in Protein: Urad dal, the main ingredient in medu vada, is a good source of protein, essential for muscle repair and growth.
    • Nutrient-Dense: It contains essential nutrients like iron, magnesium, and potassium, which are vital for overall health and well-being.
    • Gluten-Free: Since medu vada is made from urad dal, it is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
    • Good Source of Fiber: Including medu vada in your diet can help improve digestion and promote gut health due to its fiber content.
    • Energizing Snack: It provides a quick energy boost, making it an ideal snack option for busy days or post-workout refueling.

    FAQs about Medu Vada 

    Q: Can I make the batter ahead of time?

    A: Yes, you can soak the urad dal and grind the batter ahead of time. Store it in the refrigerator for up to 1-2 days and fry the vadas when ready to serve.

    Q: Can I freeze the vadas?

    A: While it’s best to consume medu vada fresh for optimal taste and texture, you can freeze the shaped vadas and fry them directly from frozen when needed. However, freshly fried vadas are recommended for the best flavor.

    Q: Can I bake instead of frying?

    A: While traditional medu vada is deep-fried for that crispy texture, you can try baking them in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown for a healthier alternative.

    Q: Can I use split urad dal instead of whole urad dal?

    A: Yes, you can use split urad dal (white or black) to make medu vada. However, the texture may vary slightly compared to using whole urad dal.

    Q: Can I make gluten-free medu vada?

    A: Yes, medu vada is naturally gluten-free since it’s made from urad dal. Just ensure that all ingredients used are gluten-free, especially if adding any additional flavorings or seasonings.

    Explore more Indian recipes on Manjula’s Kitchen:

    In conclusion, medu vada is a versatile and flavorful snack that can be enjoyed on its own or paired with a variety of chutneys and dips. With this detailed recipe and helpful tips, you can recreate this South Indian delicacy at home and impress your family and friends with your culinary skills. So, roll up your sleeves, gather your ingredients, and get ready to savor the crispy goodness of homemade medu vada!

  • Paneer Baby-corn Bell-pepper Stir Fry

    Paneer Baby-corn Bell-pepper Stir Fry

    Recipe submitted by Pooja Agrawal

    Paneer Baby corn Bell pepper Stir Fry

    Paneer Baby-corn Bell-pepper Stir Fry

    Paneer Baby-corn Bell-pepper stir fry is a quick and easy dish that looks beautiful because of the colorful vegetables. It goes well with both rice and chapati. It can be prepared in a few minutes.
    Kasuri Methi (dried fenugreek leaves) is the main ingredient which has a bitter taste and a characteristic smell.
    Here it is used with cottage cheese/paneer, bell pepper, and baby corn. In this recipe, the soft textures of the corn and paneer is beautifully balanced by the crunchiness of the bell pepper and onion.
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    Course Appetizer
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1 cup Paneer cubed
    • 12-15 Baby corn
    • 1 onion medium
    • 1 medium Green capsicum
    • 1 small yellow bell pepper
    • 1 small red bell pepper (optional)
    • 2 tomatoes medium
    • 1/3 cup mushroom sliced (optional)
    • 1 tablespoon oil
    • 2 tablespoon butter
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon red chili powder adjust to taste
    • 2 teaspoon Jeera Powder (Roasted cumin seed Powder)
    • 1 teaspoon kasuri Methi
    • salt to taste
    • 1 tablespoon chopped cilantro

    Instructions
     

    • Cut the baby corn into one inch sized pieces. Wash, halve and de-seed and dice capsicums and tomatoes into one inch sized pieces. Peel, wash and dice onions into one inch sized pieces.
    • Dip the paneer in hot water for 2-3 minutes. (they become fresh and soft)
    • Heat oil in a heavy bottom pan on high flame, add butter and diced onions, then stir fry it for 2 minutes.
    • Now add capsicums, tomatoes, baby corn, turmeric powder, red chili powder, jeera powder, kasuri methi and salt. Mix well and Sauté it on medium heat till all the vegetables become slightly soft (about 2-3 minutes).
    • Next, add cubed Paneer and mushroom, mix well and stir fry it for 1-2 minutes.
    • Garnish with Cilantro and serve hot immediately.

    Notes

    Additional
    For the crunchiness of this dish, serve immediately or cook it just right before serving.
     
    Father’s Day Note:
    Happy Father’s Day! Today’s recipe is for my Father. My Father is a protective shield for me and protecting me against all the problems of my life. Thank him for being my strong support in my life. I am away from my country since last 4 years. Last year my father paid a visit to me out of his busy schedule only for me. During his 15 days stay I was so excited and prepared a lot of dishes. He loved all of them and Paneer Baby-corn Bell pepper stir fry is one of his favorites and today I am missing him so much!
    Tried this recipe?Let us know how it was!
  • Grilled Corn off the Cob (Bhutta/Makai)

    Grilled Corn off the Cob (Bhutta/Makai)

    Grilled Corn off the Cob

    Grilled Corn off the Cob (Bhutta/Makai)

    My favorite way to have corn is grilled. However, sometimes grilling corn takes a lot of time, with the set up and preparation. This is a quick & easy and no mess and a yet a healthy recipe. This is a delicious simple twist on the traditional grilled corn on the cob.
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 ears corn, husked and silky thread remove
    • 1 teaspoon oil
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon finely grated ginger

    Instructions
     

    • Remove the kernels from corn, it is easy to do, tear the husk off, and then run the knife downwards to remove the kernels.
    • Coat the flat bottom heavy frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously.
    • While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling.
    • When the kernels are similar in color turn off the heat, and add salt, black pepper, lemon juice, and ginger mix it well.
    • You will be amazed by the taste. They match the taste of corn grilled over charcoal, without even preparing the grill.
    Tried this recipe?Let us know how it was!

    Grill Corn off the Cob: A Flavorful Delight 

    Grilled corn off the cob makes for a delightful appetizer, perfect for summer gatherings, that’s gluten-free, vegan, and kid-friendly, offering a wholesome snack option for everyone to enjoy. Grilling corn off the cob is a fantastic way to elevate this classic vegetable, imparting a delightful smoky flavor while maintaining its natural sweetness. 

    Grilling corn off the cob not only adds depth to the taste but also brings a visually appealing charred texture to the dish. If you’re wondering how to grill corn off the cob, fear not! It’s simpler than you think. Let’s dive into the process and explore the nuances of this delectable preparation.

    To prepare this delectable dish, begin by removing the kernels from the corn. This can be easily accomplished by first tearing away the husk to reveal the golden kernels nestled within. With a steady hand, guide a sharp knife downwards along the cob, separating the kernels from their base. This process ensures that each kernel is freed from its attachment, ready to impart its sweet, crisp flavor to the dish.

    Next, prepare a flat-bottomed heavy frying pan by coating it with oil. This step is essential for achieving a golden, caramelized exterior on the corn kernels. The oil acts as a medium for heat transfer, ensuring even cooking and preventing the kernels from sticking to the pan. Once the pan is adequately coated, heat it over medium-high heat, allowing the oil to reach its optimal temperature.

    Once the pan is heated, carefully add the freshly removed corn kernels. The sizzle of the kernels hitting the hot surface is a testament to the imminent transformation they are about to undergo. With a spatula or wooden spoon in hand, stir-fry the kernels for 4-5 minutes, ensuring continuous movement to prevent uneven cooking and to coax out their natural sweetness.

    As the kernels dance in the heat, they will gradually take on a medley of colors, ranging from light golden to deep brown. Some kernels may even burst open, reminiscent of the crackling sound of grilling over an open flame. This visual and auditory symphony is a sign that the kernels are nearing perfection, their flavors intensifying with each passing moment.

    When the kernels have achieved a uniform color and are tinged with a hint of caramelization, it is time to remove them from the heat. With the pan still sizzling, add a dash of salt, a sprinkle of black pepper, a squeeze of fresh lemon juice, and a hint of ginger. These carefully selected seasonings complement the natural sweetness of the corn, elevating its flavor profile to new heights.

    Give the ingredients a gentle stir, allowing the flavors to meld together and coat each kernel with their tantalizing essence. The aroma that wafts from the pan is a testament to the culinary magic that has taken place, promising a taste experience that transcends expectation.

    As you take your first bite, you will be greeted with a burst of flavor that rivals the charred perfection of corn grilled over charcoal. The sweetness of the kernels is enhanced by the savory notes of salt and pepper, while the brightness of lemon juice adds a refreshing tang. The subtle warmth of ginger lingers on the palate, leaving a tantalizing finish that beckons for another bite.

    Tips for Success 

    • Maintain medium-high heat: Consistency in heat is key to achieving perfectly grilled corn off the cob. Avoid fluctuations in temperature for optimal results.
    • Rotate the corn: Turning the corn regularly ensures even cooking and prevents any single side from burning.
    • Experiment with seasonings: Don’t be afraid to get creative with seasonings and toppings to elevate the flavor profile of your grilled corn off the cob.

    Variations to Explore 

    • Spicy Chipotle Corn: Brush grilled corn with chipotle-infused butter for a smoky and spicy kick.
    • Herb-Infused Corn: Toss grilled corn with chopped fresh herbs such as cilantro, parsley, and chives for a burst of freshness.
    • Sweet and Savory Corn: Drizzle grilled corn with honey and sprinkle with crispy bits of fried bell peppers for a delightful combination of sweet and savory flavors.

    Benefits of Grilling Corn off the Cob 

    Grilling corn off the cob offers numerous benefits beyond its enticing flavor. By removing the kernels from the cob, you create a versatile ingredient that can be incorporated into various dishes with ease. Additionally, grilling imparts a smoky essence to the corn, enhancing its natural sweetness and elevating its overall taste profile. Furthermore, corn off the cob on the grill is a visually appealing dish that adds a pop of color to any table spread, making it a favorite among both chefs and diners alike.

    FAQs (Frequently Asked Questions) 

    Q: Can I grill corn off the cob ahead of time?

    A: Absolutely! Grilled corn off the cob can be prepared in advance and reheated just before serving. Simply store the grilled kernels in an airtight container in the refrigerator for up to two days. When ready to serve, reheat the corn in a skillet over medium heat until warmed through.

    Q: Can I freeze grilled corn off the cob?

    A: Yes, you can freeze grilled corn off the cob for future use. Allow the grilled kernels to cool completely, then transfer them to a freezer-safe bag or container. Label the container with the date and store it in the freezer for up to three months. To use, simply thaw the corn in the refrigerator overnight before reheating.

    Q: Can I grill corn off the cob indoors?

    A: While grilling corn off the cob is traditionally done outdoors on a grill, you can also achieve similar results indoors using a grill pan or a cast-iron skillet. Simply heat the grill pan or skillet over medium-high heat and follow the same grilling process as you would on an outdoor grill.

    Q: Can I use frozen corn instead of fresh for grilling?

    A: While fresh corn is preferred for grilling, you can certainly use frozen corn kernels as a convenient alternative. Thaw the frozen corn before grilling and pat it dry to remove excess moisture. Keep in mind that frozen corn may require slightly longer cooking time than fresh corn to achieve that perfect char.

    Explore More Recipes 

    Looking to expand your culinary repertoire? Explore more mouthwatering recipes on Manjula’s Kitchen:

    With these delectable recipes at your fingertips, you’re sure to impress family and friends with your culinary prowess. Happy cooking!

  • Salad Stuffed Cabbage Samosas

    Salad Stuffed Cabbage Samosas

    Recipe submitted by Pooja Agrawal

    Salad Stuffed Cabbage Samosas

    Salad Stuffed Cabbage Samosas is a new favorite in my kitchen. Samosa is a famous Indian snack, which can be found anywhere in the world! They are irresistible, but so unhealthy. Now, here is the recipe which talks about vegetarian cabbage samosa which is not fried and baked but a healthy, delicious, colorful, and nutritious and has the same appeal of real Samosas. Cabbage Samosas are made with cabbage leaves filled with salad. It is served with red chutney made from bell pepper. It is a simple tongue tickling chutney recipe that is tangy and goes well with all type of snacks and lunch items. The process is relatively simple. It’s good and easy to do. Surely the kids would love it.
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    Course Salad
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1/2 cup sprouted Moong
    • 1/2 cup carrot shredded
    • 1/4 cup beetroot shredded (optional)
    • 5 black dates chopped
    • 10 almonds soaked in water
    • 10 grapes (cut in halves)
    • 1 small cabbage
    • 1 tablespoon chopped cilantro (Hara Dhania)
    • 1 teaspoon seeded and chopped green chili (Optional)
    • 1/4 cup Paneer grated
    • 1/4 teaspoon salt

    Salad Dressing:

    • 1/4 teaspoon black pepper
    • 1/2 teaspoon salt, adjust to taste
    • 1 tablespoon lemon juice, adjust to taste
    • 1 teaspoon ginger juice
    • 1 tablespoon Honey

    For Bell pepper Chutney:

    • 1 big Red Bell Pepper
    • 1/4 cup onion chopped
    • 1/2 cup tomato chopped
    • 2 tablespoon green bell pepper chopped
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt
    • 1 tablespoon olive oil

    Instructions
     

    Three methods to roast Bell Pepper:

    • a. Roast on a gas cook top by just placing the Red Bell Pepper straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the Red bell pepper looks like black spotted and charred. (I used this method).
    • b. Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the Bell Pepper is charred and Black Spot on it.
    • c. 'Roast' in your oven till all the skin on the Bell Pepper is charred and Black Spot on it.
    • Once the Bell Pepper is roasted, cover it for 5 minutes in a deep bowl, peel off and discard the charred skin.
    • Then puree it in a blender or Grinder and keep aside.
    • Heat the oil in a saucepan on medium high and stir fry the Green bell pepper, onions and tomatoes for about a minute and cook until it becomes soft.
    • Then add pureed Red Bell Pepper, salt and sugar and stir it for 2-3 minutes, and Red delicious chutney is ready to serve. (I used 1/4 piece of green bell pepper as bowl to serve it).

    I have been frequently making it for my family and they just simply love it.

      Method (Salad):

      • Mix all the salad dressing ingredients together. Keep aside.
      • Next cook the sprouts with salt and 1/4 cup of water in a saucepan as it comes to boil, turn off the heat.
      • Cover the pan for about 3-4 minutes, drain any liquid. Let the sprouts cool to room temperature.
      • Peel off Almonds and cut it into thin slices.
      • In a Bowl, combine grated (carrot, beet, and paneer), chopped (almonds, grapes, and black dates), cooked sprouts and the salad dressing.
      • Cover and chill.

      Method (Salad Samosa):

      • Start with a whole head of cabbage and peel off the outer leaves and discard them.

      Two Methods to peel off Cabbage Leaves:

      • a. Peel off the next 10-12 leaves of cabbage and bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened and not mushy. (I used this method)
      • b. Core cabbage and Boil head of cabbage in large pot until it's soft and pliable – about 10-15 minutes. Cook cabbage in boiling water only until leaves fall off head. Reserve 10-12 large leaves for Samosas. If there are leaves that aren't fall off, place the head of cabbage back in the boiling water to cook a little longer. You want your leaves to be tender enough to fold but not too soft and mushy that they will be broken when you fill them with the filling. (refrigerate remaining cabbage for another use)
      • Drain and dry the leaves. Trim away the thick stem at the base of the leaves for easier folding. (Refer the collage picture)
      • Place some of the salad mixer (about 1 1/2 tbsps) on each cabbage leaf and fold in sides. Fold the sides around the filling and try to fold in triangle shape so that it looks like Samosa. Secure with a toothpick or clove to have a nice, tight package. Place the Samosas on a plate and repeat with remaining leaves.
      • Serve with the Red Bell Pepper Chutney and garnish with cilantro. For garnishing, I used 1/4 Green Bell pepper as a bowl for Red chutney and 1 radicchio red cabbage leaf to serve Samosas in it.

      Notes

      Additional Notes:
      • Use small cabbages as they will be tenderer, easier to fold or roll & cook better.
      • For Kids you can use tomato chutney or any sauce they like instead of Red Bell Pepper Chutney.
      • Also you can use any kind of stuffing of your choice in the cabbage samosa.
      • You can use Kidney beans instead of sprouted moong.
      • Give it an Italian twist with oregano and basil.
      • You can make cabbage Rolls instead of samosas if seems difficult to make samosa shape.
      • If you have some filling left over, it makes a delicious salad.
      • If you have left over chutney, smear it over grilled bread. It makes great breakfast.
      • You can use the chutney as a dip for vegetables like carrots, cucumber, celery and even with any chips, tacos etc.
      Tried this recipe?Let us know how it was!
    • Paneer Pakoras

      Paneer Pakoras

      Paneer Pakoras

      Paneer Pakora Recipe

      Paneer Pakora is a tasty tea-time snack. Marinated paneer dipped in a batter and deep-fried makes a crispy mouth-watering snack.
      5 from 2 votes
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      Prep Time 10 minutes
      Marinating time 1 hour
      Course Appetizer
      Cuisine Indian
      Servings 0

      Ingredients
        

      • 4 oz paneer thinly sliced in about 1" squares this will make about 14-16 slices
      • 2 tablespoons yogurt
      • 4 tablespoons cornstarch or arrowroot
      • 1 teaspoon ginger paste
      • 1 green chili minced
      • 1/2 teaspoon salt
      • 1 tablespoon cilantro finely chopped (hara dhania)

      For Batter

      • 1/2 cup besan, gram flour
      • 1/2 teaspoon cumin seeds
      • 1/2 teaspoon salt adjust to taste
      • 1/8 teaspoon baking soda
      • Approx. 1/4 cup water

      Notes

      If you like the recipe share my video recipe with your friends. Enjoy!
      Tried this recipe?Let us know how it was!

      Paneer Pakora Recipe: How To Make Paneer Pakora

      What is Paneer Pakoras: It’s a popular Indian snack made by coating cubes of paneer (Indian cottage cheese) in a spiced chickpea flour batter and deep-frying until golden and crispy. 

      These fritters are crispy on the outside and soft and creamy on the inside, making them a delightful treat for any occasion.

      Benefits of Paneer Pakoras:

      1. Rich in Protein: Paneer is a rich source of protein, making Paneer Pakoras a satisfying and nutritious snack. Protein is essential for muscle repair and growth, making these fritters a popular choice among vegetarians.
      2. Versatile Ingredients: Paneer Pakoras can be customized with a variety of spices and herbs to suit different tastes and preferences. From mild and aromatic spices like cumin and coriander to bold and fiery ones like chili powder and garam masala, the possibilities are endless.
      3. Quick and Easy to Make: Paneer Pakoras come together quickly and easily with just a few simple ingredients. The batter can be prepared in minutes, and the paneer cubes are coated and fried until crispy and golden. They make a perfect snack for unexpected guests or impromptu gatherings.

      Variations of Pakoras:

      1. Vegetable Pakoras: Pakoras are an all-time favorite snack in India. They are perfect for a rainy day, and delicious paired with a cup of hot spicy Indian chai. Pakoras are made with a variety of vegetables dipped in a spicy besan (gram flour) batter and deep-fried.
      2. Bread Pakoras: Spicy Bread Pakoras are great as an appetizer, finger food for any gathering, and a tasty compliment for your afternoon tea.
      3. Crispy Spinach Pakoras: Spinach pakoras are delicious as a snack. Spinach pakoras can be served many different ways and they always taste great. 
      4. Gobi Pakoras: Turn Paneer Pakoras into a mouthwatering chaat (Indian street food snack) by topping them with tangy tamarind chutney, creamy yogurt and fresh cilantro. Paneer Pakora Chaat is a burst of flavors and textures that will tantalize your taste buds.

      Tips for How to cook Paneer Pakora:

      1. Use Fresh Paneer: Start with fresh and firm paneer for the best results. Homemade paneer or high-quality store-bought paneer works well for Paneer Pakoras. Cut the paneer into bite-sized cubes or rectangles for easy frying.
      2. Make a Smooth Batter: Prepare a smooth and lump-free batter by mixing chickpea flour (besan), rice flour (optional), spices, salt, and water until smooth. The batter should have a thick but pourable consistency that coats the back of a spoon.
      3. Drain Excess Oil: After frying, drain the Paneer Pakoras on a paper towel-lined plate to remove excess oil. This helps to keep the pakoras crispy and prevents them from becoming greasy.

      FAQs about Paneer Pakoras:

      Can I make Paneer Pakoras ahead of time? 

      While Paneer Pakoras are best enjoyed fresh and hot, you can prepare them ahead of time and reheat them in a preheated oven until crisp and warmed through. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

      What can I serve with Paneer Pakoras? 

      Paneer Pakoras are typically served with green chutney, tamarind chutney, or ketchup for dipping. They can also be enjoyed with a side of sliced lemon wedges, or a fresh salad for added flavor and crunch.

      Are Paneer Pakoras gluten-free? 

      Yes, Paneer Pakoras are naturally gluten-free as they are made with chickpea flour (besan) instead of wheat flour. However, be sure to check the labels of any pre-packaged ingredients for potential cross-contamination with gluten.

      Can I freeze Paneer Pakoras? 

      While Paneer Pakoras can be frozen, their texture may change slightly upon thawing. Freeze the cooked pakoras in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 1-2 months. Reheat them in a preheated oven until crisp and heated through before serving.

      Paneer Pakoras are a delightful and irresistible snack that’s perfect for any occasion. Whether enjoyed as an appetizer, a tea-time treat, or part of a festive spread, their crispy exterior and creamy interior are sure to satisfy your cravings. 

      With endless variations to explore and simple tips to follow, you can easily master the art of making perfect Paneer Pakoras at home and impress your family and friends with your culinary skills.

      Stay tuned for our next exploration into the world of culinary delights!

    • Savory Vegetable Cake

      Savory Vegetable Cake

      Recipe submitted by Nibedita Das

      Vegetable Cake

      Savory Vegetable Cake

      Savory Vegetable Cake not only looks great, but is also very delicious. It's a fresh, healthy alternative to the traditional cakes that are often too sweet and high in fat. This cake can be molded any way you like and its sure to impress your friends and family at parties and other occasions.
      No ratings yet
      Print Recipe Pin Recipe
      Course Dessert, vegan
      Cuisine Indian
      Servings 5 people

      Ingredients
        

      • 2 cups fresh broccoli (roughly chopped)
      • 2 cups grits
      • 2 cups boiling water
      • 1 cup roasted unsalted peanuts (roughly chopped)
      • 1/2 cup fresh carrots (1/4" diced)
      • 1/2 cup fresh red bell peppers (1/4" diced)
      • 1/2 cup fresh yellow bell peppers (1/4" diced)
      • 1/2 cup fresh orange bell peppers (1/4" diced)
      • 4 cloves garlic (finely chopped)
      • 1/2 small onion (finely chopped)
      • 2 1/2 tbs olive oil
      • 1 1/2 tsp salt
      • 1 tsp curry powder
      • 1/2 tsp red chili flake or black pepper
      • Fresh lemon juice (optional)

      Instructions
       

      • Take broccoli, carrots, and bell peppers (red, yellow, and orange) and heat in a small pan for a few minutes until softened. (Alternatively, you can also heat them in the microwave – broccoli for 2 mins, carrots and bell peppers for 1 min each.)
      • In a 10" nonstick stir fry pan, heat olive oil over high heat.
      • Add onion and garlic. Cook until lightly brown.
      • Add grits and curry powder. Mix together for approx. 30 seconds.
      • Add 2 cups of boiling water and all vegetables. Reduce heat to medium high and cook 2 to 3 minutes or until all the water has been absorbed.
      • Add peanuts, salt, and pepper. Combine thoroughly.
      • Apply 1/2 tbs olive oil to inside of 8" glass bowl. Transfer cooked grits to it and pack evenly with a spatula.
      • Let the cake cool. Use a butter knife to loosen cake from sides of bowl. Then flip over onto a platter. (Can also use small ramekins for molds to make smaller cakes)

      Notes

      Additional
      • Drizzle freshly squeezed lemon juice over the top (optional).
      Tried this recipe?Let us know how it was!
    • Mirchi Vada (Chili Fritter)

      Mirchi Vada (Chili Fritter)

      Mirchi Vada (Chili Fritters)

      Mirchi Vada (Chili Fritter)

      Mirchi Vada, or Mirchi Bhaji, is a popular Rajasthani snack. This dish of green chilies filled with spicy potatoes, dipped in batter and fried, makes a mouthwatering appetizer for people who love hot, spicy food.
      5 from 1 vote
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      Course Appetizer
      Cuisine Indian
      Servings 9 Mirchi Vada

      Ingredients
        

      Ingredients:

      • 8 green chilies (I use yellow chili peppers)

      For Filling

      • 1 cup potatoes boiled peeled and mashed
      • 1/2 teaspoon  salt
      • 1/4 teaspoon  cumin seeds (jeera)
      • 1 teaspoon coriander powder (dhania)
      • 1/4 teaspoon mango powder (amchur)
      • 1 tablespoon chopped cilantro (hara dhania)
      • 1/4  teaspoon chilli powder (lal mirch), (optional)

      For Batter

      • 1/2  cup Besan (gram flour), (available in Indian grocery stores)
      • 1/4  teaspoon salt
      • 1/4  teaspoon cumin seeds (jeera)
      • 1/8 tablespoon baking powder
      • 1 tablespoon cilantro chopped (hara dhania)
      • Approx. ¼ cup water

      Also, need oil to deep-fry

      Instructions
       

      • Vertically slit the chili and remove the seeds,.but not the stems. Set aside.
      • Mix all the filling ingredients and set aside.
      • To make the vada batter, mix all the dry ingredients: Besan, cumin seeds, baking powder and salt. Add the water slowly to make a thick smooth batter, the consistency of pancake batter.
      •  Add cilantro and mix it well.
      • Stuff the chilies with potato mix.
      • Heat one inch of oil in a frying pan over medium heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
      • Dip the filled chilies in the batter one at a time, making sure each is covered with batter all around. Drop slowly into the frying pan.
      • Fry the mirchi vada until all sides are golden brown, four to five minutes, turning occasionally. Take them out and place them on a paper towel.

      Notes

       Suggestion
      1. You can prepare the Mirchi Vadas in advance, and heat them in a 300°F oven before serving.
      2. The leftover makes great sandwiches.
      Tried this recipe?Let us know how it was!

      Mirchi Vada Recipe: A Spicy Delight 

      Mirchi Vada is a spicy and flavorful Indian street food snack made by stuffing green chilies with a tangy potato filling, coating them in a gluten-free batter, and deep frying until crispy, making it a delectable vegan appetizer or snack option.

      Introduction to Mirchi Vada 

      Mirchi vada, also known as chili fritters, is a popular Indian snack that features green chilies stuffed with a spicy potato filling, dipped in a gram flour batter, and deep-fried to golden perfection. This crispy and flavorful snack is a favorite across India and is often enjoyed with a variety of chutneys or sauces. Mirchi vada is a delightful treat for spice lovers and is perfect for snacking or serving as an appetizer at parties.

      How to Make Mirchi Vada: Step-by-Step Guide 


      Preparing the Ingredients 


      Before starting the preparation, gather all the necessary ingredients. You will need fresh green chilies, potatoes, gram flour (besan), spices such as cumin seeds, turmeric powder, and salt, as well as oil for deep frying. Ensure that the potatoes are boiled and peeled beforehand.

      Preparing the Filling 


      Begin by preparing the spicy potato filling. Mash the boiled potatoes in a bowl and add the desired spices such as cumin seeds, turmeric powder, and salt to taste. Mix well until all the spices are evenly incorporated into the mashed potatoes.

      Stuffing the Chilies 


      Next, carefully slit each green chili lengthwise and remove the seeds if you prefer a milder flavor. Stuff the prepared potato filling into the chilies, ensuring they are evenly filled. Be cautious while handling the chilies to avoid any skin irritation.

      Preparing the Batter 


      In a separate bowl, prepare the gram flour batter by combining gram flour, a pinch of turmeric powder, salt, and water. Mix until you achieve a smooth and thick consistency batter that coats the back of a spoon.

      Dipping and Frying 


      Now, heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, dip each stuffed chili into the gram flour batter, ensuring it is well coated. Gently place the coated chilies into the hot oil and fry until they turn golden brown and crispy. Use a slotted spoon to remove the fried mirchi vadas from the oil and drain them on a paper towel to remove excess oil.

      Chilli Fritters Recipe: Tips and Tricks 

      • Ensure that the green chilies are fresh and firm for the best results.
      • Adjust the spiciness of the filling according to your preference by adding more or fewer spices.
      • To reduce the spiciness of the chilies, you can soak them in salted water for a few minutes before stuffing.
      • Make sure the oil is hot enough before frying to prevent the mirchi vadas from absorbing excess oil.

      Variations of Green Chilli Fritters

      • For a cheesy twist, add grated cheese to the potato filling before stuffing the chilies.
      • You can also add finely chopped cilantro, or mint leaves to the potato filling for added flavor and freshness.
      • Experiment with different spices and herbs to customize the filling according to your taste preferences.

      Benefits of Mirchi Vada 


      Mirchi vada is not only delicious but also offers several health benefits. Green chilies are rich in vitamins A and C, as well as antioxidants, which help boost immunity and promote overall health. Additionally, potatoes provide a good source of carbohydrates and energy, making mirchi vada a satisfying snack option.

      FAQs about Mirchi Vada 


      Q: Can I make mirchi vada ahead of time and reheat them later?
      A: While mirchi vadas are best enjoyed fresh and hot, you can prepare them ahead of time and reheat them in a preheated oven or an air fryer to maintain their crispiness.

      Q: Can I freeze leftover mirchi vadas? 


      A: Yes, you can freeze leftover mirchi vadas in an airtight container for up to a month. To reheat, simply thaw them in the refrigerator overnight and then heat them in an oven until they are warm and crispy.

      Q: Is mirchi vada a gluten-free snack?  


      A: Yes, mirchi vada can be made gluten-free by using chickpea flour (besan) instead of wheat flour for the batter.

      Explore More Recipes from Manjula’s Kitchen


      If you enjoyed making mirchi vada, you might also like to explore other recipes from Manjula’s Kitchen. Here are some popular options to try: Palak (Spinach) Paneer, Aloo Gobi (Potato and Cauliflower), Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant). 

      In conclusion, mirchi vada or green chili fritters are a delightful snack that combines the heat of green chilies with the comforting flavors of spiced potatoes. 

      By following this step-by-step recipe and incorporating some helpful tips and variations, you can easily recreate this popular Indian snack at home. So, gather your ingredients and get ready to indulge in the crispy goodness of mirchi vada!

    • Spicy Green Peas

      Spicy Green Peas

      Spicy Green Peas

      Spicy Green Peas

      Spicy Peas, touch of spices added to sweetness from peas and sourness from lemon makes this a great snack or a side dish. This is an easy recipe to make. Bright green color gives a nice touch to any meal.
      5 from 1 vote
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      Prep Time 5 minutes
      Cook Time 5 minutes
      Total Time 10 minutes
      Course Side Dish
      Cuisine Indian
      Servings 4 people

      Ingredients
        

      • 3 cups green peas, frozen preferred baby peas
      • 1-1/2 tbsp oil
      • 3/4 tsp cumin seeds jeera
      • 2 tsp ginger chopped
      • 1-1/2 tsp green chili chopped
      • 1 tsp salt
      • 1/4 tsp black pepper
      • 2 tbsp cilantro chopped hara dhania
      • 2 tsp lemon juice

      Instructions
       

      • Thaw the peas and pat dry.
      • Heat the oil in a saucepan over medium-high heat. 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 as they crack add green chili and ginger, stir for few second add green peas and salt.
      • Cook for about 4-5 minutes string occasionally, till peas are tender. Add black pepper and cilantro mix it well.
      • Turn off the heat and squeeze the lemon juice over and stir.Spicy green peas are ready to serve!

      Notes

      Serving suggestions: Serve Spicy green peas hot or at room temperature. 
      Serve this as a snack or as a side dish with any dal or gravy base dish.
      Spicy Green Peas also good for sandwiches or making wrap 
      Tried this recipe?Let us know how it was!

      Spicy Green Peas Masala Recipe

      Spicy Green Peas Masala is a delectable dish that combines the freshness of green peas with a fiery kick of spices. It’s perfect for those seeking appetizers or snacks that are gluten-free, low in fat, and vegan-friendly. This quick and easy recipe involves sautéing green peas along with a blend of aromatic spices. The result is a flavorful dish bursting with the natural goodness of vegetables, making it a healthy and satisfying choice for any occasion. If you’re looking for an enticing and flavorful dish to tantalize your taste buds, this spicy green peas masala recipe is just what you need. Bursting with aromatic spices and the freshness of green peas, this dish is a delightful treat for both spice enthusiasts and lovers of comfort food. Let’s dive into the steps of how to make this irresistible spicy green pea masala.

      Step 1: Preparing the Ingredients

      Before diving into the cooking process, gather all the necessary ingredients. You’ll need fresh or frozen green peas, tomatoes, ginger, green chilies, and a blend of spices including cumin, coriander, turmeric, and garam masala. Make sure to have some oil on hand for sautéing.

      Step 2: Sautéing the Aromatics

      Heat some oil in a pan over medium heat. Add ginger, and green chilies to the pan. Sauté them until they turn golden brown and release their aromatic flavors. This forms the flavorful base of our spicy green pea masala.

      Step 3: Adding the Spice Mix

      Once the aromatics are nicely sautéed, it’s time to add the spice mix. Sprinkle in the ground cumin, coriander, turmeric, and garam masala. Stir the spices well evenly, allowing them to toast slightly and develop a rich, deep flavor profile.

      Step 4: Introducing the Green Peas

      Now, it’s time to add the star ingredient: the green peas. Whether you’re using fresh peas or frozen ones, toss them into the pan and mix them thoroughly with the spice-infused mixture. Let the peas cook for a few minutes, allowing them to absorb all the wonderful flavors.

      Step 5: Simmering with Tomatoes

      Next, add diced tomatoes to the pan. Tomatoes not only add a tangy sweetness to the dish but also contribute to its vibrant color. Stir everything together and let the mixture simmer gently, allowing the tomatoes to soften and meld with the other ingredients.

      Step 6: Adjusting Seasonings

      Taste the spicy green peas masala and adjust the seasonings according to your preferences. If you prefer it spicier, you can add more green chilies or a pinch of red chili powder. For extra richness, you can sprinkle in some cream or coconut milk.

      Step 7: Garnishing and Serving

      Once the flavors have melded beautifully and the green peas are tender, garnish the dish with freshly chopped cilantro leaves. This adds a burst of freshness and color to the dish. Serve the spicy green peas masala hot with rice, roti, or naan for a satisfying meal that’s sure to impress.

      Variations:

      • For a creamier texture, you can blend a portion of the cooked green peas masala to create a thick gravy.
      • Add diced potatoes or paneer cubes along with the green peas for an extra layer of flavor and texture.
      • Experiment with different spices and herbs to customize the dish according to your taste preferences.

      Benefits:

      • Green peas are a good source of vitamins, minerals, and fiber, making this dish not only delicious but also nutritious.
      • The spices used in this recipe, such as turmeric and cumin, are known for their anti-inflammatory and digestive properties.

      FAQs:

      Can I use canned peas instead of fresh or frozen ones?

      • While fresh or frozen peas are recommended for the best flavor and texture, you can use canned peas if that’s what you have on hand. Just make sure to drain and rinse them before adding them to the dish.

      Is this dish suitable for vegetarians and vegans?

      • Yes, this spicy green peas masala recipe is entirely plant-based and suitable for both vegetarians and vegans. Just make sure to use oil instead of ghee for a vegan-friendly version.

      Can I make this dish ahead of time?

      • Yes, you can prepare the spicy green peas masala ahead of time and store it in the refrigerator for a few days. Simply reheat it gently on the stovetop or in the microwave before serving.

      For more delightful recipes like this one, explore other offerings in Manjula’s Kitchen, such as Paneer Tikka Masala, Chole (Chickpea Curry), and Aloo Gobi (Potato Cauliflower).

    • Spicy Squash Cakes

      Spicy Squash Cakes

      Recipe submitted by Geeta Rao

      Spicy Squash Cakes

      Spicy Squash Cakes

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

      Ingredients
        

      Ingredients:

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

      Instructions
       

      Method

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

      Notes

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

      Peanut Chaat

      Peanut Chaat

      Peanut Chaat

      Peanut Chaat is a combination of peanuts, tomatoes, cucumbers and spices. It is a delicious and satisfying snack-not to mention healthy and low-fat! It is easy to make. It can be served as an appetizer or anytime spicy snack.
      No ratings yet
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      Course Appetizer, Chaat
      Cuisine Indian
      Servings 4 people

      Ingredients
        

      Ingredients:

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

      Instructions
       

      Method

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

      Peanut Chaat Recipe 

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

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

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

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

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

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

      Tips:  

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

      Variations: 

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

      Benefits: 

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

      FAQs: 

      Can I use pre-roasted peanuts for this recipe? 

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

      How long can I store peanut chaat? 

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

      Can I make peanut chaat ahead of time?

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

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

    • Cauliflower Spinach Bake

      Cauliflower Spinach Bake

      Recipe submitted by Darsi

      Cauliflower Spinach

      Cauliflower Spinach Bake

      Cauliflower Spinach Bake is a healthy nutrition-rich side dish that is easy and quick to make.
      No ratings yet
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      Course vegan
      Cuisine American
      Servings 0

      Ingredients
        

      Ingredients:

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

      Instructions
       

      Method

      • Pre heat oven to 450 F
      • In a 2.75-quart baking dish add cauliflower, baby spinach leaves and diced tomatoes.
      • Mix in a separate small bowl – olive oil, garlic, red pepper flakes, turmeric powder, cumin seeds.
      • Add this mixture to the baking dish with veggies. Also, sprinkle salt and mix well.
      • Bake for 30 minutes. Squeeze half a lime and relish with hot steamed rice/ Jeera rice.
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    • Urad Dal Puri (Bedmi Puri Kachori)

      Urad Dal Puri (Bedmi Puri Kachori)

      Urad Dal Puri Bedmi Kachori

      Urad Dal Puri (Bedmi Puri Kachori)

      Urad Dal Puri, also known as Bedmi Kachori, is a hearty dish of fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy. Delicious and festive, it is an excellent option with any meal and sure to be a crowd-pleaser!
      5 from 1 vote
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      Course Bread
      Cuisine Indian
      Servings 8 puries.

      Ingredients
        

      Ingredients:

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

      Instructions
       

      Method

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

      Grilled Roasted Red Pepper Artichoke Panino

      Recipe submitted by Anu

      Grilled Roasted Red Pepper Artichoke Panino

      Grilled Roasted Red Pepper Artichoke Panino

      Grilled roasted red pepper artichoke Panino Sandwich is a quick, easy to make, and delicious.
      No ratings yet
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      Course snacks
      Cuisine Indian
      Servings 0

      Ingredients
        

      Ingredients:

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

      Instructions
       

      Method

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

      Pinwheel Sandwiches

      Recipe submitted by Shweta Agarwal

      Pinwheel Sandwich

      Pinwheel Sandwiches

      Pinwheel sandwiches are a bright idea for picnic baskets, birthday parties and even lunch boxes. They are wonderful and tasty little sandwiches which are absolute delights. If you have school friends coming over, or taking a long road trip these are perfect for that or any other occasion.
      But the best part is that it can be made a day or two in advance and refrigerated so it saves you the last minute rush. One can fill in peas, cottage cheese, potatoes and for sweet tooth jam or chocolate spread.
      No ratings yet
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      Course sandwiches
      Cuisine Indian
      Servings 0

      Ingredients
        

      Ingredients:

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

      Instructions
       

      Method

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