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.

Khasta Kachori
Khasta Kachori

Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch. Khasta kachori is one of the dish you can eat for any meal! Serve them for breakfast with potato curry with yogurt. kachori makes a mouthwatering appetizer and can be served with, Green Chutney, and tamarind chutney. How about serving for dinner with Aloo Dum. This is one of those recipe you make when you want to impress someone. Kachories can also be stored in air tight container for a week.

4.16 from 13 votes

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Course Appetizer

Servings 4 people

Ingredients

Dough
1 cup all purpose flour maida, plain flour
¼ tsp salt
2 Tbsp oil canola, or vegetable
¼ cup cold water more or less as needed
Filling
¼ cup washed moong dal, yellow
1 tsp fennel seeds coarsely ground saunf
1 tsp red chilly flakes
¼ tsp ginger powder saunth
½ tsp mango powder amchoor
⅛ tsp asafetida hing
½ tsp salt
2 Tbsp water

Instructions

Making Dough
Mix the flour, salt and oil. Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.
Filling
Grind the moong dal dry, almost to a powder.
Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes color slightly. Stir continuously. Turn off the heat. Add all the spices mix well. Let the mixture cool off. Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with demp cloth.
Making Kachories
Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
Let the filled ball sit for three to four minutes before rolling.
Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.
Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
Kachories can be stored for at least a week in an airtight container

Notes
Additional Tips
Don’t roll the kachoris with a rolling pin. Rolling pins can create small holes in the dough that let the oil seep into the kachoris, and they can also cause the kachoris to come out with one side thicker than the other.
Variation
Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same.
Serving suggestions:
Kachoris can be served plain, with Tamarind Chutneys, chola, or with Aloo Dum. Serve them as a chat, pouring plain yogurt and chutney on top.

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Khasta Kachori Recipe: How to make Khasta Kachori

Khasta Kachori, a popular Indian street food delicacy, is a deep-fried pastry filled with a spicy and flavorful stuffing. This crispy and indulgent snack is loved for its rich taste and satisfying crunch, making it a favorite among food enthusiasts.

Khasta Kachori Recipe:

Rich Flavor Profile: Khasta Kachori is bursting with a medley of spices and aromatics, creating a symphony of flavors with every bite. The combination of ingredients like lentils, spices, and herbs provides a unique and indulgent taste experience.

Satiating Snack: Despite its small size, Khasta Kachori is incredibly filling and satiating, making it an ideal snack option to curb hunger pangs between meals or as a satisfying accompaniment to tea or coffee.

Versatile: While traditionally served as a snack, Khasta Kachori can also be enjoyed as a part of a larger meal. It pairs well with various chutneys, sauces, and accompaniments, allowing for endless culinary creativity.

Convenience: Khasta Kachori can be prepared in advance and stored for later consumption, making it a convenient snack option for busy days or entertaining guests.

Variations of Kachori:
1. Mattar Ke Kachori: Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main meal.
2. Raj Kachori: Raj Kachori is a spicy chaat bowl filled with delicious condiments. It has refreshing flavors and makes for a unique food experience. Guests will have fun filling their own Kachoris according to their taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful presentation and are thoroughly enjoyed by just about everyone.
3. Mawa Kachori: Mawa Kachori is an exotic dessert. This is a delicacy from the state of Rajasthan. Rajasthan is known for its rich food and culture. Pastry filled with an aromatic mixture of Mawa and nuts makes a very festive dessert.
4. Urad Dal Kachori: Dal kachori is a delicacy from north India. Dal kachori is a spicy puffed pastry. Traditionally kachoris are sold at a sweet and snack shop. These mouthwatering Dal kachoris can be served as a snack, chaat or part of main meal, making the meal exotic.
Tips for Making Perfect Khasta Kachori

Prepare the Dough with Care: The key to crispy and flaky Khasta Kachori lies in the dough preparation. Use a combination of all-purpose flour (maida) and semolina (sooji) to achieve the desired texture. Ensure that the dough is firm yet pliable to prevent it from becoming too soft during frying.

Fry at the Right Temperature: Fry the kachoris in hot oil over medium-high heat to ensure that they cook evenly and develop a golden-brown crust. Avoid overcrowding the frying pan to maintain the oil temperature and prevent the kachoris from absorbing too much oil.

Seal the Edges Properly: To prevent the filling from leaking out during frying, seal the edges of the kachoris tightly before frying. Press the edges together firmly and ensure that there are no gaps or openings.

Serve Fresh and Hot: Khasta Kachori is best enjoyed fresh and hot, straight out of the frying pan. Serve it with your favorite chutneys, sauces, or accompaniments for a delightful snacking experience.

FAQs about Khasta Kachori:

Can I make Khasta Kachori ahead of time?

While Khasta Kachori is best enjoyed fresh, you can prepare the dough and filling in advance and assemble the kachoris just before frying to save time.

Can I bake Khasta Kachori instead of frying?

While traditional Khasta Kachori is deep-fried for that signature crispy texture, you can try baking them for a healthier alternative. However, the texture and taste may differ slightly.

What are the best accompaniments for Khasta Kachori?

Khasta Kachori pairs well with a variety of chutneys such as tamarind chutney, mint chutney, or coriander chutney. It also tastes delicious with a dollop of yogurt and a sprinkle of chaat masala.

Is Khasta Kachori suitable for vegetarians?

Yes, Khasta Kachori is a vegetarian dish as it contains no meat or animal products. It’s a popular choice among vegetarians and vegans alike.

Khasta Kachori is not just a snack; it’s a culinary delight that excites your taste buds with its crispy exterior and flavorful filling. Whether enjoyed as a street food treat or homemade snack, its rich taste and versatility make it a beloved favorite in Indian cuisine.
October 13, 2023
Vegetable Pakoras
Vegetable Pakora

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. This recipe uses potatoes, cauliflower and zucchini.

4 from 4 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Course Appetizer
Cuisine Indian

Servings 4 people

Ingredients

1 small potato, sliced thin
8 cauliflower sliced
1/2 zucchini, sliced thin
1 cup besan gram flour
3 tbsp rice flour optional
1 tbsp coriander coarsely ground dhania
1 tso cunin seeds jeera
2 green chilies chopped
2 tbsp cilantro chopped hara dhania
1 tsp salt
3/4 cup water, use as needed

Instructions

Mix all the dry ingredients together: besan, rice flour, coriander powder, cumin seeds, and salt. Tip: rice flour adds to the crispness.
Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
Add the green chilies and cilantro. Mix well.
Heat at least one inch of oil in a frying pan over medium high 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 vegetable slices into the batter one at a time, making sure each slice is completely covered by the batter. Then drop the slices slowly into oil in the frying pan.
Fry the pakoras in small batches, three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown. Repeat this process for the remaining batches.

Notes
Tips:  If oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be very greasy, make sure when you are putting the pakora in oil, oil should sizzle and pakora slowly float.
Variations:  You can use almost any vegetable when making these pakoras, such as eggplant, cabbage, bell pepper, and different kinds of chilies! Feel free to experiment!
Serving Suggestions:  The vegetable pakoras are best dipped in a cilantro chutney, tamarind chutney, or sprinkled with chat masala.
Pakoras taste best when they are served hot.
You can make the pakoras one day in advance. Do not refrigerate. When ready to eat, place on a cookie sheet and heat in a 300°F oven.
Leftover pakoras make good sandwiches.

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Crispy and Flavorful Vegetable Pakora

Vegetable Pakora are crispy and flavorful Indian fritters made with a variety of vegetables coated in a spiced chickpea flour batter. This vegetable pakora recipe is perfect indian appetizers or even a side dish. These pakoras are quick to make and can be enjoyed with your favorite chutneys or sauces.

The Essence of Vegetable Pakora

The essence of vegetable pakora lies in their crispiness and the blend of spices used in the batter. A variety of vegetables can be used, making them a versatile and customizable indian snack. The chickpea flour (besan) batter is seasoned with spices such as cumin, coriander, and turmeric, adding to the rich flavor of these Indian vegetable fritters.

Origin and Popularity

Pakoras are a popular snack in Indian cuisine, enjoyed across the country in various forms. They are especially loved during the monsoon season, often paired with a cup of hot tea. These vegetable pakoras are a delightful way to enjoy a variety of vegetables, making them a favorite among both adults and children.

Why You’ll Love This Recipe
- Crispy and Delicious: The perfect combination of a crispy exterior and flavorful interior.
- Easy to Make: Simple ingredients and quick preparation.
- Versatile: Use your favorite vegetables to customize the pakoras.
- Perfect for Any Occasion: Great as a snack, appetizer, or side dish.
Variations of Vegetable Dry Recipes

Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy. Here are some related dishes that you might find interesting:

Variations of Recipes from Manjula’s Kitchen reveal a treasure trove of other delicious recipes that you might enjoy. Here are some related recipes that you might find interesting:
1. Methi Thepla: Spiced flatbreads made with fenugreek leaves, ideal for breakfast or as a snack. Recipe:
2. Aloo Paratha: Stuffed whole wheat flatbreads filled with a spiced potato mixture, perfect for breakfast or lunch. Recipe:
3. Punjabi Kadhi: A tangy yogurt-based curry with gram flour dumplings, seasoned with aromatic spices. Recipe:
4. Vegetable Curry: Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. Good way to incorporate a variety of vegetables in your meal.
5. Besan Puda: Savory gram flour pancakes spiced with herbs and spices, perfect for a nutritious breakfast. Recipe:
Explore more delicious recipes on Manjula’s Kitchen

Serving Suggestions

Vegetable pakora can be enjoyed in various ways:
- With Chutneys: Serve with mint chutney, tamarind chutney, or yogurt for a burst of flavor.
- As a Snack: Perfect for tea-time or as an evening snack.
- As an Appetizer: Great for parties and gatherings.
- With Indian Meals: Pair with rice, dal, or any curry for a complete meal.
Tips and Tricks

To perfect your vegetable pakora recipe, consider these helpful tips:
- Use Fresh Vegetables: Fresh vegetables provide the best texture and flavor.
- Consistent Batter: Ensure the batter is thick enough to coat the vegetables without being too runny.
- Hot Oil: Fry the pakoras in hot oil to ensure they are crispy and golden brown.
- Drain Excess Oil: Place the fried pakoras on paper towels to drain any excess oil.
FAQs

Can I Bake Pakoras Instead of Frying?

Yes, you can bake pakoras in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

How Long Do Vegetable Pakoras Last?

Vegetable pakoras are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or on a skillet before serving.

Is Vegetable Pakora Gluten-Free?

Yes, this recipe is naturally gluten-free as it is made with chickpea flour.

Can I Add Other Vegetables?

Yes, you can add any of your favorite vegetables like bell peppers, spinach, or eggplant to the batter.

What Can I Serve with Vegetable Pakora?

Vegetable pakoras pair well with various chutneys, yogurt, or even as a side to a main meal like rice and curry.
October 6, 2023
Banaras Tamatar Ki Chaat
Banaras Tamatar ki Chaat

Tamatar ki Chaat is a popular street chaat from Banaras. This vegan and gluten free tomato chaat is a unique dish that bursts with flavor. It is made with a delectable combination of tomatoes, potatoes, nuts, spices and drizzled with a spicy sugar syrup. I ate this chaat almost a decade ago while visiting Banaras and can remember the unique flavor till today! The unforgettable flavors of this chaat made me want to see if I could recreate it! After several tries, I feel like I came pretty close to making this dish how I remember it. I served it at a recent lunch with friends and was overwhelmed at the positive response. My friends raved about this chaat and insisted I do the video recipe for it as soon as possible. Make sure to try. Tamatar ki Chaat and tell me what you think!

4.50 from 4 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Course Chaat
Cuisine Indian

Servings 4 people

Equipment
Circulon Acclaim Hard Anodized Nonstick Stir Fry Wok Pan, 12 Inch, Black
Iwatani 35FW butane stove, Medium, Metallic
Anchor Hocking Glass Mixing Bowls
Rani Garam Masala Indian 11-Spice Blend

Ingredients

3 cup tomatoes chopped into small pieces
1 cup potatoes boiled and roughly mashed
3 Tbsp oil
2 Tbsp cashew crushed
1 Tbsp ginger chopped adrak
1 Tbsp green chili finely chopped
¼ tsp black pepper powder kaali mirch
½ tsp red chili powder
½ tsp roasted cumin seeds powder
1 tsp salt
1 tsp black salt
1 tsp garam masala
1 Tbsp sugar
¼ cup cilantro chopped
1 tsp lemon juice
Spicy Sugar syrup
½ cup water
¼ cup sugar
¼ tsp roasted cumin powder
¼ tsp chili powder
¼ tsp salt
¼ tsp black salt
For Garnishing
¼ cup boondi

Instructions

Spicy Syrup
In a saucepan boil all the syrup ingredients water, sugar, salt, black salt, chili powder, lemon juice and cumin powder over medium heat. Mix well and boil for about 5 minutes or until syrup is sticky. Set aside, (we will use this later for garnishing)
For making tamatar ki chaat
In a frying pan heat the oil over low medium heat. Add cashew powder, ginger, green chili, and red chili powder stir fry for about 30 seconds.
Next add tomato, salt, black salt, black pepper, cumin powder and stir for 2 minutes, add ½ cup of water and bring it to boil, boil over medium heat about for 3 minutes or until tomatoes soften slightly.
Now add potato mix gently cover the pan and let it cook for about 3 minutes until tomatoes are soft but not mushy, and oil starts to separate. Notes: Make sure do not mash tomatoes and potatoes completely, as we need to enjoy the bite of tomatoes and potatoes.
Add cilantro garam masala, lemon juice and sugar. mix well.
Tomato chaat is ready. Banarsi tamatar chaat tastes the best when sweetness and tanginess is well balanced. Taste and adjust salt sugar and lemon juice. Very aromatic
For servingtamatar chaat: in an individual serving bowl take about ¼ cup of tamatar ki chaat, top with about 2 tablespoons of syrup and boondi. Chaat without chutney, I am using spicy syrup instead of chutney.

Notes

Make sure do not mash tomatoes and potatoes completely, as we need to enjoy the bite of tomato and potatoes

Banaras tamatar chaat tastes the best when sweetness and tanginess is well balanced.

If you enjoy spicy snacks, you should also try sweet potato chaat,

Khasta Kachori Besan

Crispy Vegetable Pakoras

Dal Puri Chaat

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How to make Banarasi Tamatar Chaat Recipe – Manjula’s Kitchen

Banarasi Tamatar Chaat is a flavorful and spicy vegan tomato-based chaat (savory snack) that originates from Banaras or Varanasi, a city in the northern part of India. It is a popular gluten free street food known for its distinctive taste and the unique combination of sweet, tangy, and spicy flavors. To prepare Banarasi Tamatar Chaat, follow this tamatar chaat recipe:

Spicy Syrup:

To create the syrup for our dish, start by gathering your ingredients. In a saucepan, combine water, sugar, salt, black salt, chili powder, lemon juice, and cumin powder. These elements will come together to form a flavorful and balanced syrup. Once all the ingredients are in the saucepan, place it over medium heat. The goal here is to allow the mixture to cook and meld, developing a harmonious blend of sweet, salty, spicy, and tangy flavors. Cooking it over medium heat ensures a gradual and even infusion of these elements.

As the saucepan warms up, keep a close eye on the mixture. Stir occasionally to help the sugar dissolve and to ensure that all the ingredients are well incorporated. The heat will play a crucial role in transforming these individual components into a cohesive syrup that will elevate the overall taste of our dish. Stir the ingredients well to ensure they are thoroughly mixed. Allow the mixture to come to a boil and then let it simmer for about 5 minutes. Keep a close eye on it to make sure the syrup reaches a sticky consistency.

Once the syrup achieves the desired stickiness, remove the saucepan from the heat. This syrup will be set aside and used later for garnishing. It adds a flavorful touch to our dish. Now that the syrup is ready, you can move on to the next steps of your recipe.

Tamatar Ki Chaat:

Let’s explore further as we create the delectable Banaras Tamatar Chaat, a delightful dish featuring the vibrant combination of tomatoes and aromatic spices. Follow these detailed steps to bring this tantalizing Tamatar ki Chaat to life.

1. Heating the Oil:

Begin by heating oil in a frying pan over low to medium heat. Allow it to warm up, setting the stage for the rich flavors to unfold.

2. Adding Aromatic Ingredients:

Once the oil reaches the right temperature, introduce cashew powder, ginger, green chili, and red chili powder. Stir-fry this aromatic mix for about 30 seconds, letting the spices infuse the oil with their essence.

3. Incorporating Tomatoes and Spices:

Add tomatoes to the pan, along with salt, black salt, black pepper, and cumin powder. Stir this flavorful combination for a duration of 2 minutes, allowing the spices to mingle with the tomatoes.

4. Introducing Water and Simmering:

Pour in half a cup of water to the pan. Bring it to a gentle boil and let it simmer over medium heat for 3 minutes or until the tomatoes slightly soften. This simmering process enhances the infusion of flavors.

5. Adding Potatoes:

Gently fold in the potatoes, ensuring they are coated with the aromatic tomato-spice mixture. Cover the pan and let it cook for approximately 3 minutes. Aim for the tomatoes to be soft but not mushy, and observe the oil starting to separate, a sign of the dish’s richness.

6. Preserving Texture:

As you stir, be mindful not to mash the tomatoes and potatoes completely. Preserving their texture is key to the appeal of Banarasi Tamatar Chaat.

7. Final Touch:

Elevate the flavors with a final touch. Add cilantro for freshness, garam masala for warmth, lemon juice for a zesty kick, and a hint of sugar to balance the savory notes. Mix everything thoroughly, allowing the ingredients to harmonize.

8. Adjusting Sweetness and Tanginess:

Before presenting your Banarasi Tamatar ki Chaat, take a moment to taste and adjust. Fine-tune the sweetness, tanginess, and salt levels to achieve a well-balanced and harmonious flavor profile.

The Banaras Tamatar Chaat recipe is a symphony of textures and flavors. The careful combination of spices, the gentle simmering, and the final touch of freshness and warmth create a dish that captures the essence of Banaras (Varanasi), known for its rich culinary heritage. As you savor each bite of this Tamatar Chaat, you’ll experience the unique and delightful taste that defines this iconic recipe. Enjoy the journey of creating and relishing the Banarasi Tamatar ki Chaat in your own kitchen!

If you enjoy spicy snacks, you should also try Sweet potato chaat, Khasta Kachori Besan, Crispy Vegetable Pakoras, Dahi Puri Chaat & Bread Dahi Vada
September 29, 2023
Sweet Potato Chaat
Sweet Potato Chaat, Shakarkandi

I have been wanting to make a sweet potato chaat (Shakarkandi Chaat) for some time now. It's a savory and flavorful chaat, which also happens to be a very popular Delhi street food. I have tried to make this recipe many times but never quite perfected it! Last weekend I had the honor of being a guest judge for a cooking contest which was conducted virtually over Zoom! The contest was for the best air fryer recipe. The winner of this contest, Rashmi Sabjur, happened to make an eggplant chaat. While she was discussing her creative recipe, I got the idea of making a sweet potato chaat in the air fryer. Many people ask me how I am inspired to come up with new recipes…well the answer is people like Rashmi, and of course you all, my viewers! Traditionally, sweet potatoes are cooked over coal, cut into small pieces, and drizzled with lemon juice and spices to make it delicious and flavorful. This spicy chaat is also had a nice crunch. Try this recipe out soon! A special thank you to Rashmi for inspiring me to perfect sweet potato chaat!
This recipe is also vegan.
This recipe will serve 6.

5 from 1 vote

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Course Appetizer
Cuisine Indian

Servings 6 people

Equipment
Cuisinart TOA-60 Convection Toaster Oven Airfryer
Reynolds Kitchens Pop-Up Parchment Paper Sheets

Ingredients

1 large sweet potato sliced in thick rounds
For Batter
1 ½ Tbsp all purpose flour plain flour, maida
1 ½ Tbsp corn starch corn flour or arrowroot powder
½ tsp salt
¼ tsp black pepper
⅓ cup water approx
Oil spray
For Breadcrumbs
½ cup bread crumb plain unflavored
½ salt
¼ black pepper
For Garnishing
¼ cup whipped yogurt
2 Tbsp hari cilantro chutney
¼ cup tamarind chutney
For Garnishing (optional)
lemon juice sprinkle over chaat
chaat masala powder
green chili finely chopped
ginger finely chopped

Instructions

Use a large, sweet potato. Wash and peel and slice them in rounds of about ¼ inch thick. Keep aside.
In a bowl take breadcrumbs, add ½ tsp salt and ¼ tsp black pepper, and mix it all well.
In another bowl mix all-purpose flour, corn starch, ½ tsp salt, and ¼ tsp black pepper. Add the water slowly and make it into a thick batter. I used about 1/3 cup of water.
I am using parchment paper over air fryer baking tray oil the parchment paper.
Coat both sides of a sweet potato slice in the flour batter and then in the breadcrumb mixture. Shake off any excess breading and transfer the sweet potato slices to an airfryer baking sheet. Repeat with the remaining sweet potato slices.
Spray the slices with oil.
Bake in air fryer for 10 minutes (on 325-degree Fahrenheit). Then turn the sweet potato slices and bake it again for 10 minutes. Maybe you will have to adjust the time and temperature according to your air fryer.
The sweet potatoes will have a nice crunch. You may serve them hot or at room temperature with your favorite garnishing. I prefer with yogurt and chutney.

Notes
Serving Suggestions
Sweet potatoes have nice crunch, my favorite way to serve this chaat, is to drizzle with yogurt, little cilantro chutney and top it with tamarind chutney if you like hot and spicy sprinkle with finely chopped green chilies and ginger. I have done cilantro chutney and tamarind chutney recipes earlier; you can find these recipes on my website.

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September 26, 2023
Zucchini Lentil Pakoras
Zucchini Lentil Pakoras

As pakoras are one of the most welcoming snacks all over India. It is a popular street food. Everyone has their own favorites and there are countless recipes. Pakoras are a very comforting snack especially when it is cold, and it is raining. Here, we are experiencing both and I am wishing for pakoras with a hot cup of chai, blanket and a good TV show or movie. In a particular magazine, I saw a fusion pakora recipe. Instead of using traditional beasn batter, the chef had used red lentil batter. Several times, I have used moong dal batter, but I never even thought about using red lentil. I was ready to give it a try with another pakora recipe using lentil batter. I made some changes and added chopped ginger that added a nice kick to the pakoras. They turned out to be mouthwatering appetizers: crispy on the outside and soft on the inside. These pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal. These pakoras have a different crispness but are very delightful. Give these pakoras a try and enjoy! These Pakoras are also vegan and gluten-free.
This recipe will serve 4.

5 from 1 vote

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Course Appetizer
Cuisine Indian

Servings 4 people

Ingredients

1 cup red lentils washed masoor dal
1 zucchini medium sized, cut into thick rounds
2 Tbsp green chili chopped
2 Tbsp ginger finely chopped
2 Tbsp cilantro chopped
1 ½ tsp salt adjust to taste
½ tsp red chili powder
Pinch of baking soda
2 Tbsp corn starch

Instructions

Soak red lentil at least for 1hours or more.
Pet dry zucchini slices and keep aside.
Blend dal to smooth batter, using just enough water needed to blend.
To make Pakora batter add corn starch, salt, chili powder and salt together, mix it well, whipping for few seconds. Add all the other ingredients to the batter, ginger, green chili, cilantro and mix all the ingredient well. Batter should be consistency of pancake mix, if needed add little water.
Heat the oil in a frying pan on 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 the oil. The batter should come up but not change color right away.
Dip the zucchini slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop into the frying pan.
Fry the pakoras in small batches, not overlapping. The pakoras will take about 4-5 minutes to cook.
Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy.
Left over batter, place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown.
The crispy, delicious pakoras are now ready to serve. I like to serve these both pakoras side by side.

Notes
Serving Suggestions

Serve with Peanut chutney, Rhubarb Chutney, Mint Chutney

my favorite is taking 1 tablespoon mint chutney and mix with ¼ cup of yogurt.

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September 20, 2023
Apple Banana Pakora
Apple Banana Pakora

Apple and Banana Pakoras! Pakoras are an all-time favorite snack amongst everyone. Pakoras are made in so many ways using a variety of vegetables and lentils. Apple and Banana Pakoras were suggested by my friend Rajni from India. It sounds different because I never tried these pakoras. I decided to give it a try. I know she enjoys sweet and spicy combinations of flavors. These pakoras are crispy from the outside and soft from the inside. These Pakoras are also vegan and gluten-free. Give it a try and share your experience. Hope you will enjoy it. This recipe will serve 4.

5 from 2 votes

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Course Appetizer
Cuisine Indian

Servings 4 people

Ingredients

6 Apple slices cut into rounds ¼ inch thick
6 banana slices, cut into the long way banana should not be very ripe
½ cup gram flour besan
2 Tbsp rice flour
1 Tbsp corn starch also can use arrow root powder
½ tsp salt adjust to taste
½ tsp cumin seeds jeera
¼ tsp black pepper
½ tsp mango powder amchoor
1 Tbsp sugar
2 Tbsp cilantro finely chopped, hara dhania
1 Tbsp green chili finely chopped

Instructions

I am using firm apples. I have sliced the apples in rounds about 1/4 inch thick. Use firm bananas that are slightly less ripe. Do not use fully ripe bananas. I am using 1banana. I sliced the banana in 6 pieces the long way
To make the batter, add all the dry ingredients together besan, rice flour, cornstarch, salt, cumin seeds, black pepper, mango powder, and sugar. Mix all the ingredients well.
Add the water slowly to make a smooth batter. Consistency of pancake mix. I used about 1/2 cup of water. Now add the green chilies and cilantro, mix it well.
Heat the oil in a frying pan on 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 the oil. The batter should come up but not change color right away.
Dip the apples and bananas slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop in the slices into the frying pan.
Fry the pakoras in small batches, not overlapping. The pakoras will take about 3-4 minutes to cook.
Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy.
The crispy, delicious pakoras are now ready to serve.

Notes
They taste delicious with tamarind sweet and sour chutney. I already have this chutney recipe on my blog.
You would also like to see the recipes for Apple Jalebi, Apple Bread Rolls, Aloo Puri, Tomato soup.

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September 14, 2023
Kamal Kakdi Ki Chaat
Kamal Kakdi Ki Chaat

Kamal Kakdi Chaat is a truly unique and tasty dish. I wanted to make something new and delicious but also healthy and easy to make. kamal kakdi, is an edible lotus root that has a crunchy texture and slightly sweet taste. After doing some research, I was surprised at how much nutrients kamal kakdi has. I was excited to try out a spicy chat recipe using it. An added plus is that this recipe requires no frying and is a nice healthy savory snack. My family really enjoyed this new dish! Hope you give this recipe a try and enjoy!
This recipe will serve 6.

5 from 1 vote

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Course Chaat
Cuisine Indian

Servings 6 people

Ingredients

2 cup sliced lotus stem I am using frozen, Kamal Kakdi
1 Tbsp oil
1 Tbsp ginger thinly sliced, adrak
½ tsp cumin seeds jeera
½ tsp salt
¼ tsp black pepper kali mirch
1 tsp green chili finely chopped, Hari mirch
½ tsp lemon juice
Also Need for Serving
½ cup whipped yogurt for serving
2 Tbsp tamarind chutney please add the link check the recipe

Instructions

pressure cook the Kamal Kakdi in an instant pot for five minutes in two cups of water. I also drained the water. Kamal Kakdi should be tender. Notes: you can also, use the pressure cooker and cook at the same time, or you can also cook in a pot for 20 minutes.
Drain the water and pat dry.
In a frying pan heat the oil over low medium heat. Add the oil, oil should be just warm add sliced ginger. Stir fry for about 2 minutes and take it out in a bowl. I will use this ginger later for garnishing. Note: I feel adding ginger later it gives a nice kick to chaat.
Use the same pan and it already has some left-over oil. Oil should be moderately hot, add cumin seeds. As cumin seeds crack add kamal kakdi, stir and sprinkle salt and black pepper.
Stir fry for one minute add about 1 teaspoon of chopped green chiles and lemon juice stir fry for about 2 minutes, turn off the heat. Kamal Kakdi is ready to be served.
Plating the chaat, drizzle yogurt over kamal kakdi also drizzle tamarind chutney. And finish it off with some green chilies and roasted ginger.

Notes
Serving suggestions: You can also serve this kamal kakdi as is as a masla kamal kakdi, sprinkle little chaat masala.
You will also enjoy the recipes for, Bread Pudding With Chocolate Sauce, Sabudana (Tapioca) Bhel, Dahi Puri Chaat

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September 12, 2023
Spicy Namak Para
Spicy Namak Para (Masala Paras)

Spicy Namak Para is a crispy and savory snack that's perfect for the holiday season. Not only is this a popular snack, but it is also easy to make. This particular recipe is a twist on traditional Namak Paras with added spices to make it even more flavorful. You can always experiment with different variations by adding your choice of flavors! Spicy Namak Para taste especially delicious with a hot cup of chai. They also make for a simple but special homemade gift. It's also an easy road trip snack when traveling with your family! Hope you enjoy this recipe! This recipe is good for 10 people.

3.34 from 3 votes

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Course Appetizer
Cuisine Indian

Servings 10 people

Ingredients

2 cup All Purpose Flour Maida
¼ cup fine semolina sooji
1 tsp salt
1 tsp black pepper crushed, kali mirch
1 tsp chili flakes lal mirch
1 tsp cumin seeds jeera
1 Tbsp dried fenugreek leaves Kasuri Methi
4 Tbsp oil
¾ cup chilled water approx

Instructions

In a bowl mix all the dry ingredients well, all-purpose flour, sooji, salt, black pepper, red pepper, cumin seeds, and methi. Next add the oil mix it well.
Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.
Knead the dough and divide into two equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 10-inch circles, it should not be very thin.
Prick them with a fork all over the rolled dough, on both sides. This helps paras not to puff while frying.
Cut each of the rolled dough into about 1/2-inch-wide and 3-inch-long pieces. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1-1/2 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough paras so you can turn them over easily when frying. Fry the paras until both sides are light golden brown. This should take about 8 minutes.
After Spicy Namak Paras come to room temperature they should become crisp.

Notes
Experimenting and making the recipes to your taste is the best part of cooking.
Try different variations by adding your choice of flavors.

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September 11, 2023
Mexican Refried Beans and Salsa
Mexican Refried Beans and Salsa

My ultimate favorite cuisine is of course Indian. But I must say that Mexican and Italian cuisines are close seconds! Overall, I enjoy trying new cuisines with a variety of flavors. After coming to the United States, Mexican cuisine was the first new cuisine I tried. As you already know, I have a story behind every dish.
It was many years ago and we had just come to the United States. Some good friends of ours decided to take us to a small mom and pop Mexican restaurant. They were sure we would enjoy the food. I was a little hesitant and when the server came to take our order, I immediately began to tell her all of my limitations for food, such as no onions, garlic, and of course vegetarian. She smiled at me and proudly let me know she was the owner of the restaurant. She reassured me that I had come to the right restaurant and advised that all the food at her restaurant was made fresh that very day. She personally brought out our food which included refried beans, soft tortillas, salsa, enchiladas, and salad. I tried the food and immediately fell in love. Mexican cuisine had become another favorite cuisine, and this restaurant became our go-to place for dinner. Both dishes are also vegan and gluten free.
I typically keep beans and salsa in my refrigerator or freezer. Both items freeze well. Also, you can come up with so many dishes using them. These are some of my favorite dishes to serve using refried beans and salsa: beans and corn chips, tostadas, burritos, and enchiladas. I hope you will enjoy these dishes!
This recipe will serve 4.

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Servings 0

Ingredients

Refried Beans
1 cup pinto beans
3 Tbsp oil
½ cup tomatoes finely chopped
1 tsp ginger shredded
1 tsp salt
2 cup of water
Salsa
5 Roma tomatoes
3 Jalapeno pepper
6 red whole red chili
1 tsp salt
¼ cup cilantro finely chopped

Instructions

How to prepare Beans
soak the beans for at least 6 hours in six cups of water. Drain the water boiled the beans in 3 cups of water instant pot or pressure cooker for 40 minutes. Drain most of the water and save, this will be used slowly as needed.
In a saucepan moderately heat the oil over medium-high heat. Add beans keep steering and keep mashing the beans. Cook for about 5 minutes. Add tomatoes, ginger and salt keep mashing, and cook for another five minutes. Add water we have saved from beans slowly as needed. As beans cool off will become thick. I used most of the water, we saved from beans. Beans should be the inconsistency of thick batter.
How to prepare Salsa
dry roast the red chilies over medium heat, till they are darker in color. Remove from the pan and set aside.
Preheat the oven at 350-degree F. Half the tomatoes and jalapeno peppers long way. Spread them over the baking sheet, Put the tomatoes and jalapeno face down, and bake for 10 minutes.
Take out from the oven and remove the skin from tomatoes and jalapenos.
First in a food processor crush red chilies, then add tomatoes, jalapeno, and salt roughly blend them together, take it out in a bowl and add cilantro. Salsa is ready and keeps aside.
Beans and salsa make a good side dish for any Mexican cuisine.
Enjoy!

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September 8, 2023
Punjabi Samosa
Punjabi Samosa

Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist. I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite!
This recipe will serve 4.

5 from 1 vote

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Course Appetizer
Cuisine Indian

Servings 4 people

Ingredients

For Crust
1 cup all-purpose flour plain flour, maida
1 Tbsp fine sooji samolina
½ tsp salt
1 ½ Tbsp oil
2 drops of lemon juice
¼ cup water Adjust as needed
For the Filling
3 medium size potatoes boiled, peeled and chopped into small pieces, will make about 2 cups
½ cup green peas I am using frozen peas
1 ½ Tbsp oil
1 tsp cumin seeds jeera
1 Tbsp coriander powder dhania
1 Tbsp green chilies chopped
2 Tbsp cilantro chopped, hara dhania
¼ tsp red chili powder
½ tsp garam masala
1 tsp mango powder amchoor
1 tsp salt

Instructions

Making the Dough
Mix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes.
Making the Filling
Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green peas, and turn heat to medium and stir until tender.
Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste.
Let the filling cool to room temperature.
Making Samosa
Take 2 Tbsps of water and keep aside.
Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half.
Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.
Heat about 1 inch of the oil in a frying pan on low medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy.

Notes
Tips

Do not over boil the potatoes.

Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water.

Drain immediately and keep aside until cool off.

If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.

You will also enjoy Gulab Jamun, Jalebi, Aloo Tikki, Khasta Kachori
Suggestions

Samosa can be prepared ahead of time and can be freeze for a month.

Before freezing, fry them enough until samosa changes the color to light gold brown.

After samosas are on room temperature bag them in zip lock bags and freeze them.

To use frozen samosas, take out as many you need and fry them on medium heat, make sure do not defrost the samosa before frying.

Keyword Chaat, Cilantro Chutney, Cocktail Samosa, Cooking Video, delicious, Delicious Aloo Samosa, Gulab Jamuns, Homemade, Jain Food, jalebi, Khana, Kid Friendly, No Garlic, No Onion, Popular Snack, Potato Pastry, Potato Pattie, Punjabi Style, Puri, Satvik, Street Food, Stuffed Puri, Swaminarayan, Tamarind Chutney, Vegan, Veshno Cooking, Yogurt

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September 4, 2023
Scalloped Potatoes
Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce

Scalloped Potatoes are a classic dish with layers of potatoes topped with a delicious creamy sauce! It is the perfect comfort food and side dish to any meal.
A little background to the origin to this dish: When I first came to the United State, I was fortunate enough to meet a very kind elderly woman named Helen. She was so kind and helped me a lot when I first came to this country. She was the same age as my grandmother, but she wanted me to simply refer to her as Helen. We became so close that she eventually became another grandmother for my kids when I was away from my family and country. She truly was a blessing to our family. Scalloped potatoes was one of her favorite vegetarian favorite dishes to make for us. She would make this as a side dish for Easter and Thanksgiving. The ingredients are simple, and the dish is easy to make. I got inspired to make this dish while going through old photos. It has been 30 years since Helen passed away, but she will never be forgotten. I decided to add a variation to this recipe by adding some veggies and making it little spicy.
This recipe will serve 4.

5 from 1 vote

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Course Side Dish
Cuisine American

Servings 4 people

Ingredients

3 medium sized potatoes peeled and sliced about 1/8 inch thick
¼ cup green peas
¼ cup corn kernels
¼ cup bell pepper chopped
¼ cup carrots shredded
1 Tbsp green chilies finely chopped (this is optional)
2 Tbsp cilantro chopped
For white sauce
2 Tbsp olive oil
2 Tbsp all-purpose flour plain flour, maida
⅛ tsp black pepper
½ tsp red chili flakes adjust to taste
½ cup heavy cream
1 ½ cup milk
½ tsp salt

Instructions

Sauce
In a small frying pan, heat the oil over low medium heat and add all-purpose flour, stir for a minute. Add black pepper, chili flakes, and salt, stir for another minute.
Reduce heat to low. While stirring slowly add cream making sure there are no lumps. Add a small amount of milk at a time. The mixture will start becoming thick, continue adding a little milk at a time whisking until smooth.
Assembly
Preheat oven to 350 degrees F (190 degrees C). I am using 5” x 7” Pyrex pan to make the Scalloped Potatoes. Grease the pan.
layer the potatoes evenly in the pan.
Pour cream sauce just covering the potatoes. Now spread the vegetables, bell pepper, carrots, green peas, corn, green chilies and cilantro. Layer the potato again over the vegetables. Pour the sauce making sure covering the potatoes evenly.
Bake it for about 40-45 minutes, potatoes should be tender and should be brown from the top.
Scalloped Potatoes are ready, nice color. Enjoy.

Notes
I prefer Yukon gold or Russet potatoes for this dish. You can use different vegetables of your choice, like broccoli, cauliflower, green beans, spinach.
You might also like Vegetable Kathi Rolls, Mexican Bhel, Vegan Macaroni and Cheese

Keyword Baked Potatoes, Baked Vegetable, Cream Sauce, Creamy Butternut squash, Homemade, Main Dish, Quick And Easy, Side Dish, Spicy Baked Potatoes, Spinach Pasta, Vegetable Pasta, Vegetarian, Video Recipe, Zucchini pasta

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September 3, 2023
Palak Pakora
Palak Pakora (Crispy Spinach Fritters)

Palak Pakoras are a crispy and flavorful snack, and quite possibly the tastiest compliment for your afternoon tea.
Warning: These pakoras are highly addicting! Eat at your own risk!
This recipe will serve 4.

5 from 2 votes

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Prep Time 10 minutes
Cook Time 10 minutes

Course Appetizer, Snack
Cuisine Indian

Servings 4 people

Ingredients

2 cup packed spinach roughly chopped
1 cup besan gram flour
2 Tbsp corn starch
2 tsp chili flakes adjust to taste
2 tsp coriander crushed dhania
½ tsp mango powder amchoor
½ tsp cumin seeds jeera
½ tsp salt
⅛ tsp asafetida hing
1 tsp oil

Instructions

Combine all the dry ingredients, with spinach, besan, corn starch, coriander, cumin seeds, chili flakes, salt, mango powder, and asafetida in a bowl. Mix it well.
Add water as needed to make sticky dough.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly.
Oil your palm lightly, take about 2 tablespoons of dough and roll them in patties, but not very thin. Make all the patties and put them over greased plate.
Drop the patties slowly in oil, do not overlap the pakoras. Fry the pakoras this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
Repeat this process for the remaining batches.

Notes
They taste best when they are served hot. Palak Pakoras taste delicious specially when they are served with sweet and sour tamarind chutney, and hot cup of chai. You can also serve them as a chaat drizzling whipped yogurt, tamarind chutney and cilantro chutney.
If you have prepared them before, the best way to heat the pakoras fry them again or heat them in oven at 350 for about 10 minutes.
Enjoy! And thank you

Keyword Appetizer, Gluten Free, Homemade, Jain Food, No Garlic, No Onion, Sattvik Food, Snack, Spinach Fritters, Tasty, Tea Time Snack, Vegan

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August 27, 2023
Sauteed Cauliflower
Sautéed Cauliflower

Sautéed cauliflower is a simple and delicious side dish. This is my favorite way to serve cauliflower because its simple, quick, and delicious.

5 from 6 votes

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Course Side Dish
Cuisine Indian

Servings 3 people

Ingredients

4 cup Cauliflower cut into florets
1 ½ Tbsp Oil
½ tsp Cumin seeds
3 Tbsp Yogurt
1 tsp Salt
⅛ tsp Black pepper
½ tsp Sugar
1 tsp Ginger juice
1 Tbsp Green chili finely chopped
1 Tbsp Cilantro finely chopped
For Garnishing
1 Tbsp sliced almonds
few thin slices red bell pepper

Instructions

In a bowl mix the yogurt, salt, black pepper, sugar, ginger juice (shred the ginger using fine shredded and squirgreen chili, and cilantro, mix it well and keep aside.
Boil cauliflower in a large pot, boil them until cauliflower crisp and tender; drain well.
In a large skillet over medium heat, heat the oil. When oil is moderately hot add cumin seeds after seeds crack add cauliflowers Sauté’ the cauliflower and cook a few minutes, stirring, until it becomes lightly golden brown in color.
Turn off the heat and add the yogurt mix and mix it well. Add the spice mix just before serving.
Sprinkle with almonds and sliced red bell pepper

Keyword Bhoona Phool Gobhi, Gluten Free, Healthy, Homemade, No Onion Garlic, Phool Gobhi, Quick And Easy, Sattvik Food, Side Dish, Vegetarian

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August 24, 2023
Custard Toast Bites
Custard Toast Bites

Custard Toast Bites is custard flavored with saffron and cardamom and served over toasted bread. This recipe is definitely un-traditional but nonetheless a delicious approach. This is super easy to make and you can call this Custard Bruschetta. Custard Toast Bites can be served as a dessert or tea time snack.

No ratings yet

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Course Appetizer

Servings 4 people

Ingredients

12 thin slices of French bread bruschetta or use the regular size bread and cut them to size you will like
2 Tbsp melted butter
1 ¼ cup milk
¼ cup heavy cream
¼ cup sugar
1 ½ Tbsp corn starch
Pinch saffron
⅛ tsp cardamom powder
1 Tbsp sliced almond for garnishing
1 Tbsp sliced pistachios for garnishing

Instructions

In a heavy bottom pan; stir in the milk, cream, cornstarch, sugar, cardamom powder and saffron. Make sure the corn flour has dissolved completely, no lumps.
Turn the heat to medium and bring the milk mixture to a boil, stirring continuously. Turn the heat to low. Keep stirring until the mixture thickens. It is important to keep stirring continuously to avoid burning and the lumps.
Milk mixture should be consistency of thick batter. This should take about 3-4 minutes. Remember as custard will cool of it will become thicker. Turn off the heat and sliced almonds mix it well. The custard is ready.
Lightly butter the bread from both sides and toast to make them crisp.

Notes
For Serving
Spread custard generously over toasted bread and garnish with pistachios.

Keyword Bruschetta, Custard, Dessert, Eggless, Homemade, Quick And Easy, Saffron Custard, Snack, Vegetarian

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August 23, 2023
Potato And Cauliflower Gnocchi
Potato and Cauliflower Gnocchi

Gnocchi (pronounced No-chee) is a classic Italian dish. This vegan and gluten free Gnocchi is made with potato and Cauliflower. I have topped it off with a pear sauce to add my own twist to the recipe. This is Crispy on the outside and fluffy on the inside, this recipe is absolutely mouth-watering. This dish was a request from my granddaughter and I’m so glad I gave it a try.

4.38 from 8 votes

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Prep Time 10 minutes
Cook Time 20 minutes
boiling time 20 minutes
Total Time 30 minutes

Course Side Dish
Cuisine Fusion

Servings 6 people

Ingredients

For Gnocchi
2 cup cauliflower florets approximately
1 cup potatoes boiled, peeled and shredded
2 Tbsp corn starch arrow root
2 Tbsp rice flour
1/2 tsp ginger paste
1/2 tsp salt
1/8 tsp black pepper
2 Tbsp oil
For Pear Sauce
1 pear peeled and sliced
1/4 cup sugar
1 Tbsp olive oil
1/8 tsp black paper
1/4 tsp salt
1 Tbsp lemon juice
1 tsp ginger paste

Instructions

To make the Pear Sauce
Heat the pan on low medium heat, I prefer nonstick pan, cook all the sauce ingredients together, olive oil, pear, sugar, black pepper, salt, lemon juice, ginger, mix it well and cook over medium high heat.
Keep stirring until sugar is melted and start caramelizing while stirring keep scraping the sides. This should take about 3-4 minutes.
Caramelize sugar has nice aroma and gives sauce a good golden color. Transfer to small bowl and mash it.
To make Gnocchi (NOK-EE)
Make sure remove the stems, boiled them till they are tender, drain the water squeeze the cauliflower to remove the access water, and pat dry.
In a bowl add the cauliflower and potatoes and mash it well, add corn starch, rice flour, salt, black pepper, and ginger paste, mix it well, and knead to make a smooth dough.
Divide the dough in 2 equal parts and roll them in one-inch calendar shape, if it is sticking to surface sprinkle some rice flour this will help rolling.
Take the sharp knife and slice them about half inch thick
Heat the non-stick flat frying pan over medium heat and oil it generously. Spread the Gnocchi do not overcrowd them it will be hard to flip, wait for about two minutes and turn them over, they should be light golden brown, and cook from other side same, Gnocchi should be golden brown both sides.
Serve them pear sauce,

Notes
It is important to pat dry the cauliflower or air dry.

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August 20, 2023