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.

  • Masala Papad (Papad Salad)

    Masala Papad (Papad Salad)

    Masala Papad

    Masala Papad (Papad Salad)

    Crispy papad topped with spicy salad makes a very refreshing appetizer. Masala Papad is full of flavors and very tempting. This is a very simple and easy recipe to make.
    Papad is a round, flat, dry cracker made with a variety of lentils. They are sold uncooked in Indian grocery stores. You can deep-fry them or dry-roast them.
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    Course Salad
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 2 plain papad, (available in Indian grocery stores)
    • 2 medium tomatoes, seeded and diced very small to make a approx. 1cup
    • 1/2  English or deseeded cucumber, cut in very small pieces to make it about ½  cup
    • 2 tablespoons cilantro finely chopped
    • 1 teaspoon ginger finely shredded, optional
    • 1 green chili finely chopped, optional
    • ½ lemon
    • 2 teaspoon 2 teaspoon oil

    Spice Mix for Garnishing

    • 1/2 teaspoon salt
    • 1/4 teaspoon black salt
    • 1/2 teaspoon dry roasted cumin seeds powder
    • 1/8 teaspoon black pepper
    • Pinch red chili 

    Instructions
     

    Method

    • Mix all the dry ingredients to make a spice mix, set aside.
    • Mix tomatoes, cucumbers, cilantro, ginger, and green chili, set aside
    • Lightly oil the papads from both sides, set aside.
    • Preheat the skillet over medium high heat. Roast the papads on both sides in the skillet one at a time, pressing with spatula. The papads will change to a light yellow with a few brown spots. Be careful not to over-roast. Fold the Papads in quarters while they are hot, making triangles right on the skillet.
    • Remove the papads from the skillet and break on the folds, creating four triangles from each one.
    • Take one piece of papad and top it with cucumber, tomato, ginger, green chili, and cilantro. Drizzle with lemon juice and sprinkle the spice mix on top.

    Notes

    Notes
    1. Removing the seeds from the tomatoes keeps the papads crunchy.
    2. English cucumber is crisper on the outside and tender on the inside.
    3. You can prepare  the masala papad in advance, and add the toppings just before serving.
    Tried this recipe?Let us know how it was!

    Crunchy Delight: How to Make Delicious Masala Papad at Home 

    Masala Papad is a flavorful appetizer perfect for parties, offering a low-fat, vegan option that delights snack enthusiasts with its crunchy texture and spicy seasoning. Masala Papad is a delightful Indian appetizer that combines the crunchiness of papad with a burst of spicy, tangy flavors. If you’re wondering how to make masala papad, you’re in for a treat! This masala papad recipe brings together a harmonious blend of ingredients to create a dish that’s not only delicious but also incredibly easy to prepare at home. Let’s dive into the steps to prepare this mouthwatering delicacy.

    1. Making the Spice Mix:

    First, we’ll create a flavorful spice blend to add a kick to your masala papad. Gather all the dry ingredients like cumin, coriander powder, chili powder, and maybe even some chaat masala (a tangy and savory spice blend commonly used in Indian street food). In a bowl, carefully measure and combine these dry spices. Once everything is incorporated, set the bowl aside for later.

    2. Preparing the Veggie Topping:

    Next, we’ll create a refreshing and vibrant topping for the papad. Start by chopping the tomatoes, cucumbers, cilantro, ginger, and green chili. Aim for a fine chop to ensure even distribution on the papad. You can remove the seeds from the tomatoes if you prefer a drier topping, as the seeds can release moisture and make the papad soggy. After chopping, combine all the veggies in a separate bowl and set it aside with the spice mix.

    3. Oiling and Roasting the Papads:

    Now it’s time to prepare the base of our dish – the papad itself! Take each papad and lightly brush or drizzle a thin layer of oil on both sides. This will help them crisp up nicely during roasting. Once oiled, set the papads aside on a plate.

    4. Roasting and Folding the Papads:

    Heat up your skillet over medium-high heat. It’s important to have the pan hot enough to ensure the papads roast quickly and evenly. Carefully place one papad at a time in the hot skillet. Use a spatula to gently press down on the papad as it cooks. You’ll see the color change from its original white to a light yellow with a few brown spots. This is your cue to flip the papad and cook the other side. Be mindful not to overcook them, as they can become burnt and brittle. While the papad is still hot and pliable, fold it in half to create a semi-circle shape. Then, fold it in half again to form a small triangle. This folding technique not only creates a nice presentation but also helps cradle the toppings when assembled.

    5. Assembling and Serving the Masala Papad:

    Finally, it’s time to put everything together! Take one of the folded papad triangles and carefully break it along the folds to create four smaller triangles. Now you have a crispy base ready for the toppings. Place a dollop of the prepared vegetable mixture on each papad triangle. Don’t forget a squeeze of fresh lemon juice for a touch of tanginess! Lastly, sprinkle the reserved spice mix over the top for a burst of flavor.

    Tips for Perfect Masala Papad 

    Using English cucumbers is recommended for their crisp texture, but regular cucumbers will work too.
    You can prepare the masala papad in advance for a quick and easy snack. Just store the roasted papad triangles in an airtight container and assemble them with fresh toppings right before serving.

    Experiment with different toppings such as grated cheese, finely chopped bell peppers, or even crumbled paneer to create your own unique variations of masala papad.

    For a healthier alternative, opt for baked papads instead of the traditional fried ones.

    If you’re short on time, you can prepare the masala mixture in advance and store it in the refrigerator until ready to use.

    Variations of Masala Papad 

    Paneer Masala Papad: Top your papads with a spicy paneer mixture for a creamy twist on this classic recipe. Check out the recipe here.

    Corn Masala Papad: Add a sweet and savory element to your masala papad by incorporating corn kernels into the masala mixture. Find the recipe here.

    Schezwan Masala Papad: Give your masala papad an Indo-Chinese twist by drizzling it with spicy Schezwan sauce. Learn how to make Schezwan sauce here.

    Benefits of Masala Papad

    Masala papad is a low-calorie snack that’s perfect for those watching their weight.

    The combination of spices in masala papad aids digestion and stimulates the appetite.

    Papads are rich in dietary fiber, making them a healthy option for snacking.

    FAQs about Masala Papad 

    Can I make masala papad in advance? 

    Yes, you can prepare the masala mixture ahead of time and store it in an airtight container in the refrigerator. Simply assemble the papads right before serving.

    Can I use store-bought papads for this recipe? 

    Absolutely! Store-bought papads work just as well as homemade ones for making masala papad.

    Can I customize the spice level of masala papad? 

    Of course! Adjust the amount of green chilies and chaat masala according to your preference for spiciness.

    With these simple steps and tips, you’ll be able to whip up a batch of delicious masala papad that’s sure to be a hit at your next gathering or as a quick snack for yourself. Enjoy experimenting with different toppings and flavors to create your own signature version of this beloved Indian appetizer!

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad), Pav Bhaji (Spicy Vegetable Hash with Buns), Raj Kachori (Crunchy Chaat), Vegetable Biryani 

  • Paneer Stuffed Bun

    Paneer Stuffed Bun

    Recipe submitted by Aparna Mallya

    Paneer Stuffed Bun

    Paneer Stuffed Bun

    When my husband came home from the office this evening, I greeted him with these freshly baked buns straight from the oven. The look on his face was priceless! This recipe combines bread and paneer in perfect harmony, making it an excellent appetizer. It's a delightful fusion of the rich texture of paneer with the soft, fluffy bun
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    Course paneer
    Cuisine Indian
    Servings 0

    Ingredients
      

    For the filling:

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

    For the Bun:

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

    Instructions
     

    For the filling:

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

    For the Bun:

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

    Matar (Matra) Chaat

    Matar Chaat

    Matar (Matra) Chaat

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

    Ingredients
      

    Ingredients:

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

    For Garnishing

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

    Instructions
     

    Method

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

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

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

    Step 1: Soaking the Peas 

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

    Step 2: Cooking the Peas 

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

    Step 3: Preparing the Chaat 

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

    Step 4: Adding Spices 

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

    Step 5: Serving the Matar Chaat 

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

    Tips: 

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

    Variations: 

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

    Benefits: 

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

    FAQs: 

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

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

    Q: Can I make this chaat ahead of time?

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

    Other Recipes on Manjula’s Kitchen

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

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

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

  • Butternut Squash Gnocchi in Coconut Curry Sauce

    Butternut Squash Gnocchi in Coconut Curry Sauce

    Recipe submitted by Nibedita Das

    Butternut Squash Bnocchi in Coconut Curry Sauce

    Butternut Squash Gnocchi in Coconut Curry Sauce

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

    Ingredients
      

    Ingredients:

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

    Instructions
     

    Method

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

    Mushroom Sesame Fingers

    Recipe submitted by Dipti Joshi

    Mushroom Sesame Fingers

    Mushroom Sesame Fingers

    Mushroom Sesame Fingers are a great choice for a light, crispy and low-fat appetizer. Prepare it in advance whenever there’s a party, and store it in the oven. Reheat for 10 minutes before serving.
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    Prep Time 15 minutes
    Cook Time 11 minutes
    Course vegan
    Cuisine Indian
    Servings 2 people
    Calories 569.12 kcal

    Ingredients
      

    Ingredients:

    • 150 grams (1 cup) Button Mushrooms
    • 35 grams (1/2 cup) Cheese grated
    • 3 Bread Slices
    • 15 grams (1/4 cup) Sesame Seeds
    • 10 grams (4 to 5 flakes) Garlic finely chopped
    • 5 grams (3-4 small) Fresh Red Chilies finely chopped
    • 5 grams (10-12) Basil Leaves finely chopped
    • 1/2 teaspoon Salt
    • 1/4 teaspoon Black Paper Powder
    • 4 teaspoon Vegetable Oil

    Instructions
     

    Method

    • Chop mushrooms finely.
    • Put 1 teaspoon oil in a frying pan and keep it on medium flame.
    • When oil is smoking hot, add chopped garlic and fry for 1 minute.
    • Now add chopped chilies and chopped mushrooms.
    • Fry till all water evaporates from mushrooms and mixture becomes dry.
    • Now add chopped basil leaves and cheese.
    • Lower the flame and fry for 1 minute.
    • Switch off the flame.
    • Season the mixture with salt and paper.
    • Let it cool down.
    • Now put 1 teaspoon oil on a flat griddle pan and keep it on low flame.
    • Divide the cooled mixture into 3 equal parts.
    • Take 1 slice of bread. Spread 1 part of the mixture evenly on the bread.
    • Now sprinkle sesame seeds on the mixture and press down to make the seeds stick.
    • Place this slice on a griddle with seeds facing down.
    • Press with flat spoon, and fry till sesame seeds turn golden brown.
    • Now flip the side and fry the bread side till it becomes golden brown in color.
    • Fry both sides on low flame; it will take 5-6 minutes.
    • When bread becomes crispy, remove it from griddle and cut it into 5 pieces.
    • Do the same procedure for other 2 slices.
    • Serve hot with pudina chutney or tomato sauce.

    Nutrition

    Calories: 569.12kcalCarbohydrates: 43.98gProtein: 19.04gFat: 39.54gFiber: 4.36g
    Tried this recipe?Let us know how it was!
  • Cheese Para

    Cheese Para

    Recipe submitted by Saloni Palkar

    Cheese Para Recipe

    Cheese Para

    Cheese is produced and consumed throughout the world in various forms. Shakkar para or Namak para are very popular snacks served in India during Diwali season. Combing cheese with Namak Para has resulted into what I call "Cheese Para". The cheese adds a little zing to the Namak Para taking it to a whole new level.
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    Course snacks
    Cuisine Indian
    Servings 5 people

    Ingredients
      

    Ingredients:

    • 1 1/2 Cups All Purpose Flour
    • 50 grams (1 3/4 ounces) cheese (Cheddar or Colby Jack cheese)
    • 1 tbsp  butter
    • 1 tsp red chili powder
    • Salt to taste
    • 1/2 cup water to knead the dough
    • Oil for frying

    Instructions
     

    Method

    • Grate the cheese finely. (Use the smallest size possible)
    • Take cold butter and chop them into small pieces using a knife. Make sure the butter is straight out of the fridge and is not at room temperature. Using cold butter will make the cheeslings crisp and flaky.
    • Mix salt, red chili powder, grated cheese and butter in the flour.
    • Add water little at a time and knead the mixture into a firm but smooth dough. Cover the mixture with a damp cloth/ kitchen towel and let it rest for 15 minutes.
    • Knead the dough and divide this into 4 equal parts.
    • Roll out each part into a circle of approximately 8-inch diameter.
    • Cut into rectangular pieces such that each cheeseling is about l 1/2 inches long and 1/2 inch wide.
    • Heat oil on medium heat.
    • Once the oil is hot, drop the pieces and fry till they are golden brown. Do not fry them until brown else the cheese will taste bitter.

    Notes

    Tips
    1. Since the cheese is added directly to the flour while kneading the dough, make sure that it is finely grated else the cheese will separate while frying and will burn.
    2. For 1 1/2 cups of all-purpose flour, 50 grams of cheese is sufficient for a subtle cheese taste. However you can increase the amount of cheese in case you want the cheese to dominate the taste. Be careful while adding more cheese as it can separate while frying.
    3. You can substitute the red chilli powder with ground pepper as well.
    Tried this recipe?Let us know how it was!
  • Chilli Coconut Burger with Peanut Relish

    Chilli Coconut Burger with Peanut Relish

    Recipe submitted by Deepti Rao

    Chilli Coconut Burger with Peanut Relish

    Chilli Coconut Burger with Peanut Relish

    This is a completely innovative Fusion Burger dish with a blend of Indian and eastern flavors. A nice appetizer that can also be served as a stand alone meal or a snack.
    No ratings yet
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    Course snacks
    Cuisine Indian
    Servings 4 Burgers

    Ingredients
      

    for the Burger

    • 1 1/2 Cups crumbled Paneer
    • 1 Boiled and Peeled Potato
    • 1/2 Cup Grated Coconut
    • 2 tablespoons Coconut Milk
    • 2 tablespoons Chopped Fresh Coriander
    • 1 teaspoon Grated Ginger
    • 1 Green Chilli
    • 1 Stalk of Lemon Grass (Peel outer stalk and chop the stalk into small pieces)
    • 1/2 teaspoon Lemon Rind (Lightly grate the outer part of the lemon peel avoiding the inner white part)
    • 1 teaspoon Cumin Seeds
    • 1 teaspoon Coriander Seeds
    • 1 teaspoon Crushed Pepper
    • 1 teaspoon Salt
    • 1 teaspoon Oil

    for Peanut Relish

    • 1 Tomato
    • 2 inch Cucumber
    • 2 tablespoons Grated Coconut
    • 2 tablespoons Roasted Crushed Peanuts
    • 2 tablespoons fresh Coriander
    • 1 teaspoon Lemon Juice
    • 1 Teaspoon Sugar
    • 1/4 teaspoon chilli flakes
    • 1 teaspoon Salt
    • 1 1 teaspoon Pepper Powder

    Others

    • 4 Buns cut into halves sideways
    • Tomato Ketchup
    • Oil to Toast the Buns
    • 4 Tomato Slices
    • Grated Cheese for Decoration

    Instructions
     

    Method

    • Heat a pan and roast the Cumin Seeds, Coriander Seeds, grated Coconut, grated Ginger and Lemon Grass pieces. Remove into a bowl and add the green chillies, fresh coriander, lemon rind, coconut milk, salt and pepper. Then grind the mixture in a mixer or Mortar till it forms a thick paste.
    • Mix this paste to the crumbled paneer and mashed potatoes. Your Cutlet Mixture is ready.
    • Make 4 cutlets from the mixture.
    • Heat a Tawa/Griddle with a little oil and roast the cutlets on both sides till done.
    • Take another bowl to make the relish and mix finely chopped tomato, cucumber, grated coconut, peanuts, coriander leaves, lemon juice, sugar, chilli flakes, salt and pepper well together.
    • Just before serving, lightly toast the half cut buns on a tawa/griddle with a bit of oil.
    • To Serve, place a slice of tomato then the cutlets over the lower half of the bun, apply some ketchup on the cutlet then top with the Peanut relish and grated cheese, finally cover with the top half of the bun. Your Burgers are ready to Serve! Hope you enjoy them.

    Notes

    Variations
    1. You can substitute the relish with any other chutney or salsa of your choice.
    2. You can substitute the paneer with boiled chickpeas to give a different taste.
    Tried this recipe?Let us know how it was!
  • Coconut Crusted Cauliflower with Cilantro Curry Sauce

    Coconut Crusted Cauliflower with Cilantro Curry Sauce

    Coconut Crusted Cauliflower with Cilantro Curry Sauce
    Coconut Crusted Cauliflower with Cilantro Curry Sauce

    Recipe submitted by Julian Elman

    Coconut Crusted Cauliflower with Cilantro Curry Sauce

    Coconut Crusted Cauliflower with Cilantro Curry Sauce

    This Recipe is a delicious fried cauliflower vegan appetizer with a pastel green dipping sauce.
    No ratings yet
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    Course sauce
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 3 cups 3 cups cauliflower florets
    • 1/2-3/4 cup unsweetened shredded coconut
    • 1/4 cup coconut milk and 1/4 cup water
    • 1-2 Tablespoon cornstarch

    For cilantro curry

    • 1 1/2 to 2 cups cilantro leaves and stems
    • 1 cup coconut milk
    • 2 teaspoons coriander powder
    • 1 1/2 teaspoon cumin powder, roasted in a dry pan until fragrant
    • 1 1/2 teaspoons mustard seeds
    • 2 dried red chilies
    • 6-7 curry leaves
    • Zest and juice of 1/2 lime
    • 1/8 teaspoon paprika and turmeric
    • 1 tablespoon finely chopped Ginger
    • 1 tablespoon finely chopped garlic
    • 1/2 teaspoon sugar

    Instructions
     

    Prep

    • Blanch cilantro for 15 seconds, then strain and add to bowl with ice water. When cooled, blend cilantro with 1/2 cup of the coconut milk until very smooth, set aside.

    Curry

    • In a saucepan, heat 1 tablespoon oil.
    • When hot add mustard seeds, Ginger and garlic, dried chilis, curry leaves, turmeric and paprika.
    • Sautee for a few moments, then add cilantro purée, remaining 1/2 cup of coconut milk, roasted cumin powder, coriander powder, and lime zest.
    • Simmer and reduce for 10 minutes, stirring constantly so as not to burn.
    • Add salt and pepper to taste and water if necessary to achieve desired consistency.
    • When sauce is done cooking and heat is off, add lime juice and sugar.

    Cauliflower

    • To prepare cauliflower, combine coconut milk, water, and cornstarch in a bowl.
    • Coat cauliflower florets in this mixture and then coat with shredded coconut.
    • Fry cauliflower in hot oil for 3-5 minutes. set aside or keep warm in oven.

    Serving

    • To plate, spoon curry sauce on bottom of dish and arrange fried cauliflower on top.
    • Garnish with extra lime, scallions, shredded coconut and red pepper strips.
    Tried this recipe?Let us know how it was!
  • Garden Fresh Tapas

    Garden Fresh Tapas

    Garden Fresh Tapas

    Garden Fresh Tapas

    This is a mildly spiced, refreshing and healthy appetizer. Tomatoes and cucumbers are filled with sprouted moong or flavored cream cheese. It makes an amazingly colorful finger food that is quick & easy to prepare and tastes incredible.
    5 from 1 vote
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    Course Appetizer
    Cuisine Indian
    Servings 4 Garden Fresh Tapas

    Ingredients
      

    Ingredients:

    • 2 small firm tomatoes
    • 8-1/2 inch long English Cucumber pieces

    Sprout Topping

    • 1/4 cup moong sprouts
    • 1/2 teaspoon oil
    • ¼ teaspoon cumin seeds
    • 1 teaspoon minced ginger
    • 1/8 teaspoon black pepper
    • 1/4 teaspoon salt
    • Few drops of lemon juice
    • 1 tablespoon of water

    Cream Cheese Topping

    • 2 tablespoons cream cheese
    • ½ teaspoon minced ginger
    • 1/4 teaspoon salt
    • Pinch of black pepper
    • 1 teaspoon finely chopped cilantro or dill

    Instructions
     

    Method

    • Prepare Sprouts: In a small frying pan, heat the oil on medium heat. Add cumin seeds and as they crack add sprouts, ginger, black pepper and water. Cook for 2-3 minutes until sprouts are tender. Remove pan from heat. Add lemon juice, stir and set aside.
    • Prepare cream cheese topping by mixing all the ingredients. Set aside.
    • Cut tomatoes in half and scoop out the seeds creating hollow bowls.
    • Take cucumber slices and scoop out the seeds, creating small bowls.
    • Fill all tomatoes and 4 cucumber slices with moong sprouts.
    • Fill the remaining 4 cucumber slices with cream cheese filling.
    • Serve and enjoy!

    Notes

    How to make sprouts
    1. Soak the whole moong for 10 to 12 hours. Water should be about four times more than the Moong.
    2. After soaking moong, it will double in volume.
    3. Drain the water and loosely wrap the beans with the muslin or cheesecloth. Store the soaked beans in a warm dark place
    Tried this recipe?Let us know how it was!
  • Potato Skins / Potato Bowl Chaat

    Potato Skins / Potato Bowl Chaat

    Potato Skins

    Potato Skins / Potato Bowl Chaat

    Potato skins are boiled potatoes filled with spicy chickpeas. This is a mouthwatering snack, that looks great and tastes yummy. It is a delicious and healthy appetizer for the people who don’t like to have oily food.
    No ratings yet
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    Course Chaat
    Cuisine Indian
    Servings 5 Potato Bowl Chaat

    Ingredients
      

    Ingredients:

    • 4 medium size red potatoes
    • 3 cups water
    • 1 tablespoon salt
    • 2 tablespoons oil

    Filling

    • 1/2 cup chickpeas
    • 1/2 teaspoon salt
    • 1/4 teaspoon black salt
    • 1/2 teaspoon roasted cumin
    • 1/2  teaspoon mango powder
    • 1/2 teaspoon garam masala
    • 1/4 teaspoon black pepper
    • 1 tablespoon finely shredded ginger
    • 1 tablespoon finely chopped green chili adjust to taste
    • 1 teaspoon lemon juice

    For Garnish

    Instructions
     

    Method

    • Wash the potatoes and slice them into halves.
    • Boil approximately 3 cups of water in a pan over medium high heat; add salt, oil and potatoes.
    • Cover and cook potatoes till they are tender, which will take approximately 20 minutes. Remove them from the water.
    • Once the potatoes are cool to touch, scoop out the insides from the center leaving ¼ inch thickness to outside of the potato. Red potato works best for this recipe because they hold their shape nicely.
    • Set potatoes aside.

    Filling

    • Soak chickpeas for at least 8 hours in 3 cups of water or more.
    • Boil the chickpeas in 1 ½ cup of water in a pressure cooker over medium high heat. As the pressure cooker begins to steam, lower    the heat to medium and cook for 6 minutes.
    • Add all the spices, mix well and cook for 3-4 minutes over low heat.
    • Spicy chickpeas should be a thick gravy-like consistency, not dry. As chickpeas cool they will absorb the water. Set aside.

    Assembling Potato Skin

    • Take each potato bowl and coat the inside with one teaspoon of Hari Cilantro Chutney.
    • Place 2 tablespoons of spiced chickpeas into the chutney coated bowl. Drizzle the top with tamarind chutney.
    • Serve warmed up or at room temperature.
    Tried this recipe?Let us know how it was!

    Potato Skins Recipe: A Delicious Appetizer for Any Occasion

    Potato skins, a beloved appetizer, can be transformed into a delectable snack that satisfies both vegan and gluten-free diets, offering a low-fat option perfect for those seeking a healthier indulgence, while still enjoying the savory crunch of chaat-inspired flavors. Potato skins are a classic appetizer loved by many for their crispy texture and delicious toppings. This potato skins recipe offers a simple yet flavorful way to enjoy this dish at home. Whether you’re hosting a party or simply craving a savory snack, learning how to make potato skins will surely impress your guests and satisfy your taste buds.

    Step 1: Preparing the Potatoes

    Start by scrubbing the potatoes thoroughly under running water to remove any dirt or debris. Since the skin plays a crucial role in this dish, ensure you choose potatoes that are uniform in size and free from blemishes. The ideal potatoes for potato skins are russets or Idaho potatoes, known for their starchy texture, which crisps up beautifully when baked.

    Step 2: Baking the Potatoes

    Once cleaned, prick the potatoes all over with a fork to allow steam to escape during baking. This prevents them from bursting open in the oven. Place the potatoes directly on the middle rack of a preheated oven and bake at 400°F for about 45-60 minutes or until tender when pierced with a fork. Baking the potatoes ensures they are cooked through while developing that desirable crispy texture in the potato skin.

    Step 3: Cooling and Halving the Potatoes

    After baking, allow the potatoes to cool for a few minutes until they are safe to handle. Then, carefully cut each potato in half lengthwise using a sharp knife. Use a spoon to scoop out the flesh, leaving about a quarter-inch layer attached to the potato skin. Reserve the scooped-out potato flesh for another use, such as mashed potatoes or potato soup, minimizing food waste.

    Step 4: Crisping the Potato Skins

    Return the hollowed-out potato skins to the oven, placing them cut side up on a baking sheet. Increase the oven temperature to 450°F and bake the potato skins for an additional 10-15 minutes or until they are golden and crispy. This step ensures that the potato skins develop a satisfying crunch, providing the perfect base for your toppings.

    Step 5: Adding Toppings

    Once the potato skins are crispy and golden brown, it’s time to add your favorite toppings. Popular options include shredded cheese and dollops of sour cream. Feel free to get creative with your toppings, experimenting with different combinations to suit your taste preferences. Return the topped potato skins to the oven for a few minutes to melt the cheese and heat up the toppings.

    Step 6: Serving and Enjoying

    Once the toppings are heated through and the cheese is melted and bubbly, remove the potato skins from the oven and transfer them to a serving platter. Garnish with additional chopped herbs, such as parsley or chives, for a pop of color and freshness. Serve the potato skins hot, alongside your favorite dipping sauces, and watch them disappear within minutes!

    Tips for Perfect Potato Skins

    For extra crispy potato skins, brush the hollowed-out shells with melted butter or olive oil before baking.

    To save time, you can prepare the potato skins in advance up to the point of baking them with the toppings. Simply cover and refrigerate the assembled potato skins until you’re ready to bake and serve.

    Get creative with your toppings! Try adding cooked ground beef or turkey, diced bell peppers, or jalapeños for a spicy kick.

    Variations of Potato Skins

    Vegetarian Option: Opt for vegetarian toppings such as sautéed mushrooms, diced tomatoes, and black olives.

    Loaded Potato Skins: Go all out with your toppings by adding a variety of ingredients such as chili con carne, guacamole, and salsa for a hearty and flavorful twist.

    Tex-Mex Potato Skins: Use Mexican-inspired toppings like shredded Mexican cheese blend, diced avocado, and a drizzle of chipotle mayo for a south-of-the-border flair.

    Benefits of Potato Skins

    Nutrient-Rich: Potato skins are a good source of fiber, vitamins, and minerals, including potassium and vitamin C. Leaving the skin on maximizes the nutritional benefits of this appetizer.

    Versatile: You can customize potato skins with your favorite toppings, making them suitable for various dietary preferences and occasions.

    Crowd-Pleaser: Whether served as an appetizer at a party or enjoyed as a snack while watching the game, potato skins are sure to be a hit with guests of all ages.

    Frequently Asked Questions (FAQs)

    Q: Can I make potato skins ahead of time?

    A: Yes, you can prepare the potato skins up to the point of adding the toppings, then cover and refrigerate them until you’re ready to bake and serve.

    Q: Can I freeze leftover potato skins?

    A: While it’s best to enjoy potato skins fresh, you can freeze any leftovers in an airtight container for up to 1-2 months. Reheat them in the oven until heated through before serving.

    Q: Can I use different types of potatoes for this recipe?

    A: While russet or Idaho potatoes are traditionally used for potato skins, you can experiment with other varieties such as Yukon Gold or sweet potatoes for a unique twist.

    Other Recipes on Manjula’s Kitchen

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

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

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

     

  • Veggie Pops in Cucumber vase with Green Apple chutney

    Veggie Pops in Cucumber vase with Green Apple chutney

    Recipe Submitted by Sita Badrish

    Veggie Pops

    Veggie Pops in Cucumber vase with Green Apple chutney

    These appetizers are served in a cucumber vase to make it healthy along with Green Apple chutney.
    I have used an assortment of veggies (carrot, celery included) to make the veggie bites.
    Served at the tip of a carrot stick they make great veggie pops that go perfectly with the green apple chutney as accompaniment.
    Set in a cucumber vase, it has a fresh spring look just right to wet your appetite.
    No ratings yet
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    Course Chutney
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 1 medium Yellow Potato
    • 2 inch piece of Carrot
    • 2 inch piece of Celery
    • 3-4 florets Broccoli
    • 1 tbsp finely chopped Cilantro
    • 1 chopped Green Chilli
    • 1 tsp  Garam Masala
    • Salt to taste
    • 1 cup Bread crumbs

    Green apple chutney

    • Green Apple – 1/4th skinned and shredded
    • 2 tbsp Jaggery
    • 1/2 tbsp Tamarind Paste
    • 1 tsp Red chili powder
    • 1 tsp Cumin powder
    • 3/4cup 3/4cup Water
    • Salt to taste

    Instructions
     

    Method

    • Microwave the potato after piercing it a couple times. Use the potato setting on the microwave or microwave on high until soft about 5mins. Roughly chop the carrot, celery and broccoli. Take in a microwave safe bowl along with about 3 tbsp of water and microwave on High for 4 minutes.
    • Mash up the potato after removing its skin and keep aside. Drain the other veggies and grate them up. Combine with the potatos. Add the remaining ingredients except bread crumbs and knead.
    • Make bite size balls of the mixture and flatten on palm to about 1cm thickness. Roll in bread crumbs.
    • Heat a skillet on medium and coat with oil or oil-spray. Place the flattened balls on the skillet and cook until golden brown. Flip over and cook until the other side is golden brown too. Drizzle oil as needed. Remove on a paper towel. Veggie bites are ready.

    Green apple chutney

    • Combine jaggery and water and heat on med-hi until the jaggery dissolves.
    • Add tamarind paste and shredded green apple and cook for 1 minuite.
    • Reduce heat to medium and add the red chili powder, cumin powder and salt.
    • Let it simmer for about 5 mins and until it thickens to sauce like consistency then turn off the heat.

    Putting it all together

    • Cut about 3 inch piece of cucumber from one end to make the cucumber vase.
    • Flatten out the narrow end so that the cucumber can rest on the narrow end.
    • Scoop out the interior fully.
    • Make V-shaped incisions on the wider end as pictured.
    • Now cut out about 3 inch long firm sticks out of a carrot. It should be thick enough to hold the veggie bites.
    • Gently pierce the carrot sticks into the veggie bites and place in the cucumber vase. Decorate with mint leaves.
    • To serve the chutney, cut about 2 inch piece of cucmber. Slice vertically in half and scoop out the interior. Pat dry and spoon the green apple chutney on it.

    Veggie pops in cucumber vase with green apple chutney is now ready to be served!

      Notes

      Additional Notes
      Not only do the veggie pops taste great with the chutney, the carrot sticks and cucumber taste great with the chutney as a dip too so the appetizer can be consumed in its entirety. The soft and mildy spiced veggie bites along with the fresh ‘n’ crunchy vegetables complemented by the green apple chutney are sure to set your taste buds rolling.
      Tried this recipe?Let us know how it was!

    • Wonton Cups with Spicy Carrot and Cheesy Apple Filling

      Wonton Cups with Spicy Carrot and Cheesy Apple Filling

      Recipe Submitted by Priyam Saharia

      Wanton Cups with Spicy Carrot and Cheesy Apple Filling

      Wonton Cups with Spicy Carrot and Cheesy Apple Filling

      These pretty little wonton cups are perfect for a delicious springtime appetizer. A spicy carrot and potato filling is delicately balanced with the taste of cheesy and crunchy apples. The wonton cup adds just the right amount of crunchiness to this zestful mix of flavors. Serve these for your next party and watch the plate getting emptied out as quick as a wink!
      No ratings yet
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      Course Appetizer
      Cuisine Indian
      Servings 12 wonton cups

      Ingredients
        

      Ingredients:

      • 12 small square wonton wrappers
      • 1 cup chopped carrots
      • 2 big potatoes
      • 1 big onion finely chopped
      • 1 1/2 tablespoons cumin (jeera) powder
      • 1 teaspoon fennel seeds
      • 1 teaspoon ground red pepper
      • 1/4 cup  Parmesan cheese
      • Salt to taste
      • Oil to fry

      Garnish

      • 1/2 cup chopped apple

      Instructions
       

      To make the wonton cups

      • Preheat oven to 350 degrees. Brush oil on both sides of each wonton wrapper. Gently press one wrapper into each cup of a 12-muffin pan. Bake for 7 minutes. Remove from oven and allow it to cool.

      To make the filling

      • Boil potatoes until they are tender
      • After the potatoes are cool, peel the skin off and mash the potatoes.
      • Heat the remaining ¼ cup oil in a frying pan. Test the temperature of the oil by adding a fennel seed to the oil; if it cracks right away the oil is ready.
      • Add fennel seeds and stir fry for half a minute.
      • Add the onions and carrots in the oil. Stir fry in medium high heat till the onions turn golden brown.
      • Add the potatoes to the mixture and stir fry on medium high heat till they are light golden brown.
      • Add salt, cumin powder, ground red pepper and cook for another 4-5 minutes. Adjust salt and red pepper to your taste.
      • Replace 12 of the baked cups in the muffin pan.
      • Fill with 2 tablespoons of filling mixture.
      • Sprinkle with grated parmesan cheese.
      • Return to the oven and bake at 350 degrees for 17-20 minutes. The wonton wrap will become crisp. (Sometimes oven timings vary; so if the wonton cup doesn’t become crisp in the given time, return to oven for 2-3 minutes. Make sure to wear oven gloves)
      • Remove from muffin-pan to cool.
      • Garnish with crunchy sweet apples.

      Notes

      Notes
      • Wonton wraps are available in Chinese grocery stores or in Asian vegetables section in regular grocery stores.
      • You will also need a muffin pan for this recipe. Available in the Baking Section in grocery stores.
       
      Tips
      • This appetizer is a perfect solution to busy schedules.
      • Pre-bake the wrappers and store in airtight containers once cool.
      • Make the filling and store it in the fridge. It is very convenient and quick to bake when guests drop by unexpectedly.
       
      Suggestions
      • Try adding soybean nuggets to the filling. Boil 10-15 soybean nuggets in water with a little salt. When the soybean nuggets are softened, shred them into little pieces. Heat oil in a frying pan with medium to high heat. Fry the shredded nuggets. Add while potatoes are being fried.
      Tried this recipe?Let us know how it was!

    • Rava Idli (Semolina Dumpling)

      Rava Idli (Semolina Dumpling)

      Rava Idli (Semolina Dumpling)

      Rava Idli, Steam Dumplings

      Rava Idli is a popular South Indian dish. The traditional way of making idlis would take two days. This recipe is much quicker and easier, and tastes just as delicious! Rava Idlis can be enjoyed as a snack or as a light meal.
      5 from 1 vote
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      Prep Time 5 minutes
      Cook Time 20 minutes
      Resting time 30 minutes
      Total Time 25 minutes
      Course Appetizer
      Cuisine Indian
      Servings 4 people

      Ingredients
        

      For the batter

      • 1 cup coarse sooji semolina
      • 1 tsp salt
      • 1 green chili finely choppes
      • 1 tsp ginger finely grated
      • 1 tbsp cilantro finely chopped hara dhania
      • 1/4 cup cabbage finely chopped
      • 1/2 cup yogurt dahi, curd
      • 1 cup water, use as needed
      • 1 tsp ENO fruit salt

      Seasoning

      • 1 tbsp oil
      • 1/4 tsp mustard seeds rai
      • 1/4 tsp cumin seeds jeera
      • 2 2 green chilies sliced lengthwise and cut in half.

      Utensils for Steaming Idlis

      Idli stand – this has three to four plates stacked over each other.

      Covered pot, large enough to hold the idli stand.

      Alternatively, an egg poacher can work just as well,

      Instructions
       

      • Mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
      • The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
      • Add approximately ¾ cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil
      • Lightly grease Idli plates with oil.
      • Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
      • Cover the pot and steam the idlis ten to twelve minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook the idlis, as they will lose their softness and dry out as they cool.
      • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mould. The idlis should be spongy and soft.

      For The Seasoning

      • Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds and remove from the heat.
        Pour the seasoning over the Idlis on the serving plate.

      Notes

      Tips
      You can replace the cabbage with shredded carrots.
      This recipe will make slightly more than 16 idlis. If you choose, you can make it in two batches.  The batter can be prepared all at once; however, you must add the Eno just prior to pouring into the idli stand.
      Serving Suggestions
      Serve seasoned Idlis with coconut or cilantro chutney.
      Serve Idlis with samber (south Indian vegetable soup). Idlis do not have to be seasoned for that.
      Stir-fry Idlis in the seasoning oil mixture over medium heat for a few minutes. They will turn slightly brown.
      Tried this recipe?Let us know how it was!

      Introduction to Rava Idli Recipe

      Rava Idli is a popular South Indian dish known for its simplicity and delicious taste. Rava Idli is a fantastic option for a quick & easy appetizer or snack, and it also makes for a convenient lunch box suggestion. Rava idli recipe is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made from idli rava, a type of semolina, this dish is easy to prepare and requires minimal ingredients. 

      Idli rava is coarser in texture compared to regular semolina, giving the idlis a unique taste and texture. In this rava idli recipe, we will explore the process of making rava idli and various tips, variations, and benefits associated with it.

      Making Rava Idli: Step-by-Step Guide

      Preparation of Batter

      • To begin rava idli preparation, start by heating a tablespoon of oil in a pan. Add mustard seeds and allow them to splutter. Then, add finely chopped green chilies, grated ginger, and curry leaves for added flavor. Sauté for a few minutes until the raw aroma disappears. Incorporating these spices enhances the taste of rava idli.

      Roasting Idli Rava

      • Next, add idli rava to the pan and roast it for a few minutes until it turns aromatic and light golden brown. Roasting the idli rava adds a nutty flavor to the dish and ensures that the idlis are soft and fluffy.

      Preparing the Batter

      • Transfer the roasted idli rava to a mixing bowl and let it cool slightly. Then, add yogurt and water to the roasted rava and mix well to form a thick batter. Allow the batter to rest for 10-15 minutes to allow the idli rava to absorb the moisture. This step is crucial for achieving the perfect texture in rava idli.

      Seasoning the Batter

      • Meanwhile, prepare the seasoning by heating oil in a small pan. Add mustard seeds, urad dal, and cashew nuts, and fry until the dal turns golden brown and the nuts are lightly roasted. Pour this seasoning over the rava idli batter and mix well. Seasoning adds a depth of flavor to the rava idli and makes it more aromatic.

      Adding Baking Soda

      • Just before steaming the idlis, add baking soda to the batter and mix gently. Baking soda acts as a leavening agent and helps in making the idlis soft and fluffy. However, it’s important not to overmix the batter at this stage to ensure that the idlis remain airy and light.

      Steaming the Idlis

      • Grease the idli molds with oil and pour the batter into each mold. Place the molds in a steamer and steam the idlis for 10-12 minutes or until they are cooked through. Insert a toothpick into the center of an idli to check for doneness. If it comes out clean, the idlis are ready to be served.

      Tips for Perfect Rava Idlis

      • Use fresh idli rava for the best results. Stale or old rava may result in dense and hard idlis.
      • Adjust the consistency of the batter by adding more water if it’s too thick or yogurt if it’s too thin.
      • For enhanced flavor, you can add grated vegetables like carrots, peas, or capsicum to the batter.
      • Serve rava idli hot with coconut chutney or sambar for a wholesome and satisfying meal.

      Variations of Rava Idli

      • Vegetable Rava Idli: Add finely chopped vegetables like carrots, peas, and bell peppers to the batter for a nutritious twist.
      • Spicy Rava Idli: Increase the quantity of green chilies and add finely chopped coriander leaves for a spicier version of rava idli.
      • Paneer Rava Idli: Grate paneer and mix it into the batter along with some chopped mint leaves for a rich and flavorful variation.
      • Masala Rava Idli: Add a teaspoon of garam masala powder to the batter along with some tomatoes for a masaledar twist.

      Benefits of Rava Idli

      • Nutritious: Rava idli is a good source of carbohydrates, proteins, and essential nutrients, making it a wholesome meal option.
      • Easy to Digest: Since idli rava is made from semolina, it’s easy to digest and is suitable for people of all ages.
      • Quick and Easy: Unlike traditional idlis, which require fermentation, rava idli can be prepared instantly, making it a convenient option for busy days.
      • Versatile: You can customize rava idli with different toppings and seasonings to suit your taste preferences.

      FAQs about Rava Idli

      Can I use regular semolina instead of idli rava?

      • While you can use regular semolina to make idlis, the texture and taste may vary slightly from traditional rava idli. Idli rava is coarser and gives a unique texture to the idlis.

      How long should I steam the idlis?

      • Steam the idlis for 10-12 minutes or until a toothpick inserted into the center comes out clean. Over-steaming may result in dry and rubbery idlis.

      Can I make rava idli without baking soda?

      • Baking soda helps in making the idlis soft and fluffy. However, if you prefer not to use it, you can substitute it with a pinch of fruit salt or eno.

      For more delicious recipes, you can explore other recipes on Manjula’s Kitchen.

      Explore more mouthwatering recipes on Manjula’s Kitchen: Paneer Tikka Masala, Vegetable Biryani, Aloo Paratha, Mango Lassi, Palak Paneer

    • Sabudana Vada (Fried Dumplings of Potatoes and Tapioca)

      Sabudana Vada (Fried Dumplings of Potatoes and Tapioca)

      Sabudana Vada

      Sabudana Vada (Fried Dumplings of Potatoes and Tapioca)

      Sabudana Vada is a delicious snack with a great texture. It is crunchy on the outside and soft inside. This can satisfy just about anybody, even those on a gluten-free diet. This recipe is completely gluten free.
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      Course Appetizer
      Cuisine Indian
      Servings 4 people

      Ingredients
        

      Ingredients

      • 3 medium potatoes
      • 1/3 cup tapioca (sabudana)
      • teaspoon salt adjust to taste(namak)
      • 1 teaspoon cumin seeds (jeera)
      • 1 finely chopped green chili adjust to taste
      • Approximately 2 tablespoons finely chopped cilantro (hara dhania)
      • 1 teaspoon lemon juice
      • Oil to fry

      Instructions
       

      Method

      • Wash the tapioca and soak it in 3 cups of water for 3 to 4 hours.
      • Drain the water. After soaking, the tapioca will have increased in volume, by about 2 times. Set aside.
      • Par-boil the potatoes, so they are only half-cooked. Insert a knife into the potato to ensure that it is still somewhat firm.
      • Cool the potatoes, then peel and grate them using a vegetable grater.
      • Mix all the ingredients together. The dough will be a little sticky and soft in consistency.
      • Divide the potato dough into 16 parts.
      • Roll each one into a smooth patty. You will need to lightly oil your palms to prevent the dough from sticking.
      • Heat the oil in a frying pan on medium high heat. There should be at least 1½ inches of oil in the frying pan. To check if the oil is ready, drop a small piece of dough into the oil. The dough should rise to the surface, and not change its color immediately.
      • Slowly drop the patties into the frying pan.
      • Fry the vada until both sides are golden brown. Turn them occasionally. It will take approx. 4 to 5 minutes to cook.
      • Remove the vada and place over a paper towel so the excess oil is absorbed.
      • Sabudana vada should be crunchy on the outside and soft inside.
      • Serve them as is or with cilantro or tamarind chutney.

      Notes

      Tip
      The frying oil needs to be sufficiently hot, or else the Vadas will turn out greasy and may break into pieces while cooking.
       
      Serving suggestions
      1. Sabudana Vadas are best served with cilantro chutney or tamarind chutney as a dip.
      2. Vadas taste best when they are served hot.
      3. Sabudana Vadas can be made one day in advance and stored at room temperature. Do not refrigerate. When ready to serve, place on a cookie sheet and heat in the oven at 300 degrees till warm.
      Tried this recipe?Let us know how it was!

      Making Sabudana Vada: A Traditional Indian Snack

      Sabudana Vada, a popular snack especially during Navaratri and Ganesh Chaturthi celebrations, is a gluten-free and vegan appetizer commonly enjoyed as a delightful treat during festivals like Krishna Janmashtami, offering a crunchy texture and savory flavor to those seeking gluten-free and vegan snack options. Sabudana Vada is a beloved snack in Indian cuisine, especially popular during festivals and fasting periods. 

      Sabudana vada is essentially fried dumplings made from potatoes and tapioca pearls. It’s a delightful blend of flavors and textures, crispy on the outside and soft on the inside. This sabudana vada recipe is not only delicious but also relatively simple to make, requiring just a few basic ingredients commonly found in Indian households. 

      Let’s delve into the process of how to make sabudana vada and explore some tips, variations, benefits, and frequently asked questions regarding this classic snack.

      Tips for Perfect Sabudana Vada

      • Soak Sabudana Properly: The key to making good sabudana vada lies in soaking the tapioca pearls properly. Rinse the sabudana under running water until the water runs clear, then soak them in water for at least 4-5 hours or overnight. They should be soaked enough to be easily mashed between your fingers.
      •  
      • Use Boiled Potatoes: Ensure that the potatoes are boiled properly and mashed well. This helps bind the vada mixture together and prevents them from breaking apart during frying.
      • Adjust Seasonings: Feel free to adjust the seasonings according to your taste preferences. You can add more green chilies for extra heat or increase the amount of lemon juice for a tangier flavor.
      • Fry on Medium Heat: Fry the vadas on medium heat to ensure they cook evenly from inside out and develop a golden-brown crust on the outside.
      • Serve Hot: Sabudana vadas are best enjoyed hot and fresh. Serve them with mint chutney, tamarind chutney, or yogurt for a delightful snack experience.
      •  

      Variations of Sabudana Vada

      • Sabudana Aloo Tikki: Instead of shaping the vada into traditional round patties, you can make them into tikki shapes for a twist. Flatten the mixture into small discs and fry until golden brown on both sides.
      • Sabudana Vada with Peanuts: Add roasted and crushed peanuts to the vada mixture for an extra crunch and nutty flavor.
      • Sweet Sabudana Vada: For a unique variation, add some sugar and grated coconut to the vada mixture to make sweet sabudana vadas. Serve them as a dessert or a sweet snack.
      • Baked Sabudana Vada: If you’re looking for a healthier alternative, you can bake the vadas instead of frying them. Simply brush them with oil and bake in a preheated oven until golden brown and crispy.

      Benefits of Sabudana Vada

      • Rich in Carbohydrates: Sabudana, being made from tapioca pearls, is rich in carbohydrates, providing a quick source of energy.
      • Gluten-Free: Since sabudana is derived from tapioca, it is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
      • Good Source of Protein: Potatoes used in the vada mixture add a decent amount of protein to the snack, making it more satiating.
      • Easy to Digest: Sabudana is easy to digest, which makes it a popular choice during fasting periods when heavier foods are avoided.
      •  

      FAQs about Sabudana Vada

      • Can I make sabudana vada ahead of time?

      • While sabudana vada is best enjoyed fresh, you can prepare the mixture ahead of time and refrigerate it. Fry the vadas just before serving for the best taste and texture.

      • Can I freeze sabudana vada?

      • Yes, you can freeze uncooked sabudana vada. Place them on a tray lined with parchment paper and freeze until firm, then transfer them to a freezer-safe bag or container. Fry them directly from frozen, adding a few extra minutes to the frying time.

      • What can I serve with sabudana vada?

      • Sabudana vada pairs well with various chutneys such as mint chutney, tamarind chutney, or yogurt. You can also enjoy them with a hot cup of masala chai for a perfect snack time treat.

      For more mouthwatering recipes and culinary inspiration, explore the following links from Manjula’s Kitchen:

      Crispy Spinach Pakoras, Vegetable Biryani, Paneer Tikka Masala, Vegetable Pakoras Recipe, Baingan Bharta (Roasted Eggplant) Recipe & Matar (Green Peas) Paneer Recipe

      Dive into the world of authentic Indian cuisine and elevate your cooking skills with these delightful recipes.

    • Potato Pizza

      Potato Pizza

      Recipe submitted by Anu Shoj

      Potato Pizza

      Potato Pizza

      The inspiration for this recipe came from visiting Manjula’s website, where she was hosting a recipe contest for September 2010. The challenge was to create a recipe using potatoes. Intrigued, I decided to participate if I could come up with a unique idea.
      I pondered all week, brainstorming beyond the usual curry or sabji. I scoured Google for new potato recipes and stumbled upon an interesting blog post: "pizza with potato?" I thought, "Why not?" This led me to try the recipe with my twist. Here is my innovative take on it, which I’m excited to share with you. A low-fat snack recipe that is surely going to be loved by all.
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      Course snacks
      Cuisine Indian
      Servings 0

      Ingredients
        

      Ingredients:

      • 3 large and even sized Baking Potatoes/Russet potatoes
      • 3 multi colored Bell Peppers (I used Red, yellow and green), chopped finely
      • 1 small Onion chopped
      • 2 tbsp Capers
      • 1/4 cup parsley chopped
      • 3/4 cup Pasta sauce (used sweet basil pasta sauce)
      • Salt to taste
      • 1/2 tsp Black pepper powder
      • 1/4 tsp Red pepper flakes
      • 1/4 cup Parmesan cheese
      • 1/2 cup Fresh mozzarella cheese grated/ Fontana cheese (I used Fontana cheese)
      • 1 tbsp Olive oil

      Instructions
       

      Method

      • Boil the potatoes in pressure cooker for 2 whistles or until they are cooked almost 3/4th. Cool the potatoes and peel off the skin and cut into 3, one (1) inch slices on the lengthier side. Cut thin slice on the edge slices so that they have a flat bottom.
      • Preheat the oven for about 400F.
      • In a bowl mix 3/4 tbsp olive oil, salt and pepper. Whisk it well. Spread this mixture on the potatoes so that they coat well and arrange them on a baking sheet and bake them for about 10 mins.
      • Meanwhile, in a bowl add the chopped onions, chopped bell peppers, capers, salt, pepper and parsley, crushed red pepper flakes and remaining olive oil and mix them well. (you can add any toppings of your choice….like creating your own pizza)
      • Take the potatoes out of the oven, spread the pasta sauce evenly on top of the potatoes, place the mixed veggies on top so that it covers all the pasta sauce,
      • Add some Fontana/mozzarella cheese on top and sprinkle with Parmesan cheese and pop this into oven for more 5-7 mins or until the cheese it melted.
      • Enjoy the yummy pizza without all the fat and meat!

      Notes

      Additional Notes
      • You can also broil it for about 2 mins to get a light brown crust on top of the cheese and veggies.
      Tried this recipe?Let us know how it was!