Indian Fusion Recipes: A Modern Twist on Tradition
Indian fusion recipes blend traditional Indian flavors with global cuisines, creating unique and exciting dishes. These fusion recipes are perfect for those who love to experiment in the kitchen and enjoy a variety of flavors. From appetizers to main courses, let’s explore some popular Indian fusion recipes that you can easily prepare at home. Popular Indian Fusion Recipes Paneer Tikka Tacos Paneer Tikka Tacos combine the smoky flavors of Indian fusion appetizers with the convenience of tacos. Marinated paneer cubes are grilled and stuffed into soft taco shells, topped with fresh salsa and yogurt. This dish is a hit at any gathering and is a perfect example of Indian fusion dishes. Masala Pasta Masala Pasta is an Indian take on the classic pasta dish, cooked with Indian spices, vegetables, and a tangy tomato sauce. This Indian fusion dish is quick to prepare and is a great vegetarian recipes for kids and adults. Masala Pasta is an excellent addition to your fusion recipes collection. Chaat Nachos Chaat Nachos brings together the best of vegetarian indian street food recipes and Mexican cuisine. Crispy nachos are topped with spicy chaat ingredients like chickpeas, potatoes, chutneys, and yogurt. This Indian fusion appetizer is perfect for parties and makes for an irresistible snack. Tandoori Quesadillas Tandoori Quesadillas are another delicious example of Indian fusion dishes. Soft tortillas are filled with tandoori-spiced paneer, along with cheese and vegetables, then grilled to perfection. These quesadillas are a flavorful twist on a classic Mexican dish and are great for a quick meal. Enhancing Your Fusion Experience
To enhance your fusion experience, consider exploring related categories that complement these Indian fusion recipes. Adding Indian snacks like samosas and pakoras can provide a variety of flavors and textures. For a sweet ending, explore traditional Indian desserts such as gulab jamun and jalebi. Incorporating healthy Indian recipes like roasted nuts and fruit chaat can offer lighter options for your guests.
Hosting a large gathering? Then try some fusion dishes which are an easy party foods recipe category filled with dishes that are sure to impress your guests and make your celebration memorable. Including traditional Indian recipes like dal makhani or biryani can add a touch of authenticity to your fusion spread. Frequently Asked Questions (FAQ’s) Q: What are some popular Indian fusion recipes?
A: Some popular Indian fusion recipes include Paneer Tikka Tacos, Butter Chicken Pizza, Masala Pasta, Chaat Nachos, and Tandoori Quesadillas. Q: How can I create Indian fusion appetizers for a party?
A: To create Indian fusion appetizers for a party, try recipes like Paneer Tikka Tacos, Chaat Nachos, and Tandoori Quesadillas. These dishes are easy to prepare and offer a delightful mix of flavors. Q: What makes Indian fusion recipes unique?
A: Indian fusion recipes are unique because they blend traditional Indian flavors with global cuisines, creating innovative and exciting dishes. These recipes offer a modern twist on classic Indian dishes. Q: Are there healthy Indian fusion dishes?
A: Yes, there are several healthy Indian fusion dishes such as Masala Pasta made with whole wheat pasta and plenty of vegetables. You can also create fusion salads with Indian spices for a healthy meal option. Q: Can I prepare fusion recipes in advance?
A: Absolutely! Many fusion recipes can be prepared in advance. For example, the filling for Paneer Tikka Tacos or Tandoori Quesadillas can be made ahead of time and assembled just before serving. Q: What are some traditional Indian dishes to pair with fusion recipes?
A: Traditional Indian dishes to pair with fusion recipes include Dal Makhani, Biryani, and Raita. These dishes add an authentic touch to your fusion meal. Conclusion Indian fusion recipes are a delightful way to add variety and excitement to your meals. Whether you’re looking for Indian fusion appetizers or main courses, these recipes will bring a modern twist to your table. So, gather your ingredients, try out these fusion recipes, and create unforgettable meals with your loved ones. Don’t forget to find vegetarian recipes related categories for more delightful recipes from Manjula’s Kitchen!
By incorporating these fusion dishes into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and innovative foods. Whether you’re looking for a quick snack, a party favorite, or a unique main course, there’s an Indian fusion dish to suit every occasion. Happy cooking and happy experimenting!
Vegetarian enchilada is a popular Mexican appetizer with my family. This mix of veggies with homemade enchilada sauce is such a tasty treat. This is my fusion twist to the classic Mexican dish, which is very delicious and exotic.
Blend the tomatoes, make a smooth puree. Heat the sauce pan over medium heat. Add the oil and all-purpose flour, stir for one minute until flour is light golden brown. Add tomato puree, oregano, salt, sugar, black pepper, red chili powder, and cumin. Mix it well making sure there is no lumps. Add 1 cup of water and boil over medium heat about 2-3 minutes, sauce should be pouring consistency. Set aside.
Filling
Heat the oil in a sauce pan over medium heat, add the vegetables. Corn, mushrooms and spinach. Cook stirring until moisture has evaporated but mix should be still moist. Remove from heat add about 1/4 cup of enchilada sauce, mix it well. When vegetable mix comes to room temperature add the cheese and mix it well. Set aside.
Making Enchilada:
I am using microwave.
Mix both cheese and set aside. Heat the skillet over medium heat and grease the skillet generously. Toast the tortillas about one minute from both sides.
Top each tortilla with about 1/4 cup of filling; roll up tightly and arrange, two rolled tortilla seam side down, in microwaveable plates. I prefer to make enchiladas in microwave it is fast and it is easy to personalize how much filling, how much cheese and also mild or hot. Sprinkle enchiladas with about 3 tablespoons of sauce and sprinkle the cheese.
Microwave for about one and half minutes, cheese should be melted and little bubbly.
Ah, vegetarian enchiladas, a dish close to my heart and a staple in many kitchens around the world. These cheesy, saucy parcels of goodness are a celebration of all things veggie, wrapped snugly in a warm tortilla blanket and baked to perfection. Whether you’re a seasoned cook or a novice in the kitchen, vegetarian enchiladas are a surefire crowd-pleaser that will leave everyone coming back for seconds. These appetizers are sure to entice you into its rich delight
Tips for Making Perfect Vegetarian Enchiladas:
Choose the Right Tortillas: When it comes to vegetarian enchiladas, the type of tortillas you use can make all the difference. Opt for soft, pliable tortillas that are sturdy enough to hold the filling without falling apart during baking. Corn or flour tortillas both work beautifully, so use whichever you prefer or have on hand.
Prep Your Fillings: The beauty of vegetarian enchiladas lies in their versatility. Get creative with your fillings by incorporating a variety of vegetables, beans, and cheeses. Sautéed bell peppers, mushrooms, and spinach are all excellent options, while black beans or refried beans add protein and heartiness to the mix. Don’t forget the cheese—whether it’s gooey melted cheddar, creamy Monterey Jack, or tangy feta, cheese adds that irresistible indulgence to every bite.
Don’t Skimp on the Sauce: The key to delicious vegetarian enchiladas is a flavorful sauce that coats every inch of the tortillas. Whether you opt for a homemade enchilada sauce or a store-bought variety, make sure it’s rich, robust, and packed with spices. Pour a generous amount of sauce over the assembled enchiladas before baking, and reserve some extra for drizzling over the top when serving.
Get Creative with Toppings: The fun doesn’t stop with the filling and sauce—toppings are where you can really let your creativity shine. Fresh cilantro, diced tomatoes, sliced avocado, and a dollop of sour cream or Greek yogurt are all classic choices that add freshness and tanginess to each bite. For an extra kick of flavor, try sprinkling some crumbled cotija cheese or pickled jalapeños on top before serving.
Suggestions for Serving Vegetarian Enchiladas:
Serve with Sides: Vegetarian enchiladas are delicious on their own, but they’re even better when served alongside some tasty sides. A crisp green salad dressed with a zesty lime vinaigrette or a bowl of Mexican rice and beans make perfect accompaniments that round out the meal.
Make it a Meal: Turn vegetarian enchiladas into a full-fledged feast by adding some complementary dishes to the table. Fresh salsa and guacamole with crunchy tortilla chips make for fantastic appetizers, while a pitcher of homemade margaritas or agua fresca adds a festive touch to any gathering.
Benefits of Enjoying Vegetarian Enchiladas:
Nutritious and Flavorful: Vegetarian enchiladas are packed with nutritious ingredients like vegetables, beans, and cheese, making them a wholesome and satisfying meal option for vegetarians and omnivores alike.
Customizable and Versatile: One of the greatest things about vegetarian enchiladas is their adaptability. You can easily customize the filling to suit your taste preferences or dietary restrictions, making them a versatile option for any occasion.
Family-Friendly Fare: Whether you’re cooking for a crowd or just feeding your family, vegetarian enchiladas are a hit with kids and adults alike. With their cheesy goodness and irresistible flavors, they’re sure to please even the pickiest of eaters.
Variations of Vegetarian Enchiladas:
While the classic vegetarian enchilada recipe is a timeless favorite, there are endless variations and adaptations to explore. Here are a few ideas to get you started:
Vegan Enchiladas: For a dairy-free option, simply omit the cheese or use a plant-based cheese alternative. You can also swap out the sour cream for a vegan-friendly alternative like coconut yogurt or cashew cream.
Enchiladas Verdes: Green enchiladas are made with a tangy and spicy green salsa made from tomatillos, green chilies, and cilantro. Fill your tortillas with your favorite vegetables and beans, then smother them in green salsa for a delicious twist on the classic recipe.
Double Corn Tortillas: If you love corn, you will love double corn tortillas. These tortillas are not only healthy for you, but also delicious. The great is that you can add additional items for the filling.
Mexican Bhel: To make this dish unique and interesting I am using all classic Mexican ingredients – such as tortilla chips, salsa, Mexican cheese and more! Mexican Bhel Puri can be served as a snack or light lunch for your next get together.
FAQs (Frequently Asked Questions) about Vegetarian Enchiladas:
Q: Can I make vegetarian enchiladas ahead of time?
A: Yes, you can assemble the enchiladas ahead of time and refrigerate them until you’re ready to bake. Just be sure to cover them tightly with foil or plastic wrap to prevent them from drying out. When you’re ready to serve, simply pop them in the oven and bake until heated through.
Q: Can I freeze vegetarian enchiladas for later?
A: Absolutely! Vegetarian enchiladas freeze beautifully, making them an excellent option for meal prep. Once they’re baked and cooled, wrap them tightly in foil or plastic wrap and store them in the freezer for up to three months. To reheat, simply thaw them in the refrigerator overnight and bake them in the oven until heated through.
Q: Are vegetarian enchiladas spicy?
A: The level of spiciness in vegetarian enchiladas can vary depending on the type of salsa or enchilada sauce you use. If you prefer a milder flavor, opt for a mild salsa or sauce, and adjust the amount of chili powder or jalapeños accordingly. Conversely, if you love heat, feel free to amp up the spice factor to suit your taste buds.
In conclusion, vegetarian enchiladas are a delicious and satisfying meal option that’s perfect for any partyoccasion. With their customizable fillings, flavorful sauces, and endless topping options, they’re a versatile dish that’s sure to please everyone at the table. So, gather your ingredients, roll up your sleeves, and get ready to indulge in a fiesta of flavor with these easy vegetarian enchiladas
Bread Burfi is sweet snack like candy and has a fudge like consistency. Most of us think that making burfi takes a lot of time and effort. This recipe is actually quite simple and of course very delicious! This recipe is definitely one dessert to try! In an Indian household, Burfies are served as cookies or chocolate.
2cup of fresh white bread crumb, I used 4 slices of bread
3 tbspclarified butter or ghee
1 cup milk
1cup sugar
1cup crushed walnuts
1/4tbspcardamom crushed
Instructions
Make the bread crumb, cut the bread in small pieces, and do not remove the edges. I use food processor to make crumb.
Dry roast the bread crumb over medium heat in a frying pan, stirring continuously, this will take about 5-6 minutes. Roasted bread crumb will be light golden in color.
Sprinkle the sugar and keep roasting. Sugar will be caramelized with bread crumb and will be light brown in color. This process will take about 4 minutes.
Add cardamom and milk keep stirring, mixture will be in texture of soft dough.
Add butter and roast the mix with butter for another minute, until mix will start leaving the edges. Add the walnuts and fold it with mix. Turn off the heat. And pour it over greased plate.
Spread it in square shape 8” x 8” let it sit for about half until it comes to room temperature. Cut them in one inch squares.
Delicious burfi is ready. You can store the burfi outside for a week and refrigerate for a month.
Notes
You will also like other bread related recipes Bread Paneer Rolls, Dabeli Spicy Potato Sandwich, Paneer Burfi
Pizza – who can name someone that does not enjoy pizza? Now has become a universal snack loved by all! There are so many variations of pizza. There are a number of recipes for pizza dough, sauce, and toppings. I like to make all my pizzas from scratch. There's nothing better than biting into that first slice of fresh, hot, homemade pizza. Its a great appetizer to be tried by all.
1cupsliced bell pepper in small pieces capsicum, Shimla mirch
1cupsliced mushrooms
Instructions
Dough
Add the yeast to lukewarm water and set it aside for about 5 minutes, mix it well making sure yeast has dissolved.
Combine flour, sugar, salt and oil and mix. I am using food processor with dough blade to make dough. Note: for pizza dough should be knead well, you can use standing mixer with a dough attachment, or make the dough by hand.
Add yeast water run the food processor for 4-5 minutes, stopping every minute for few seconds. Make sure dough is very soft but not sticky if needed add more water or if it is too sticky add little more flour. When dough is ready add 1 tablespoon of oil and run the food processor for about half a minute more.
Take out the dough over floured surface and knead the dough until smooth and elastic will take about 3-4 minutes.
Grease large bowl with oil, and oil the dough all around lightly, cover the bowl. Set aside the dough in a warm area, for about two hours, dough should be double in size.
Knead the dough again over lightly floured surface and divide the dough into 2 equal parts. And let them rest for 3-4 minutes, before rolling.
Making Sauce
Add oil into a pan over medium high heat. Add Italian herbs, black pepper, and chili flakes stir for few seconds add tomatoes, salt and sugar. Cook until tomatoes have become mushy and most of the water from tomatoes has evaporated. Mix the corn starch with 2 tablespoons of water and add to the tomatoes. Reduce the heat to low stir the sauce for few minutes until sauce becomes the consistency of soft batter. If tomatoes are too sour use little more sugar. Set aside.
Preparing the Pizza
Preheat the oven at 425 degree F (225 Celsius). Grease the pizza pan, I am using 14 inch pan.
Lightly flour roll into a 13 inch circle. Transferred to greased 12-in. pizza pan; build up edges slightly. Lightly greased the rolled dough, this helps making the pizza crisp.
Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to within one inch of edges. Spread your toppings bell pepper, mushrooms, sprinkle the cheese.
Bake for 15 to 18 minutes depend on the oven, until the golden brown. Slice and serve.
Notes
NotesWhen you make pizza and crust comes out soggy every time, did not cook well and you don’t know what you are doing wrong! For that bake the pizza before adding any topping or sauce at 375° for about 10 minutes or until lightly browned. Spread sauce and topping bake again for about 10 minutes or until pizza is done.Also check the recipe for pasta Butternut squash Pasta, Creamy Spinach Pasta, stove top pizza
Keyword Home Made Sauce, Kid Friendly, Vegetable Pizza
Gobi or cauliflower Manchurian is a popular Indo Chinese dish. This is a super delicious appetizer or main dish. Gobi manchurian satisfies both your savory and spicy cravings! It consists of fried gobi (cauliflower) simmered in a flavorful gravy made with soy sauce and red chili sauce.
20 cauliflower pieces cut into medium size florets
For Sauce
2 tbspoil
1tbspginger paste or finely shredded ginger (adrak)
1 green chili chopped
1/4cup celery finely chopped
2 tbspred chili sauce
2tbspsoy sauce
1tbspvinegar
2tbsptomato paste
1/2tbspsugar
2 tbspcorn starch or arrow root powder
Approx. ½ cup water
For Batter
1/3cup all purpose flour (plain flour, maida)
3tbspcorn starch or arrow root powder
1/2tbspsalt
1/8tbspblack pepper
Approx. ½ cup water
Instructions
Mix the corn starch with water and set aside.
Heat the oil in sauce pan over medium high heat; add ginger, celery and green chili stir for about two minute. Add all the ingredients for sauce except corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar).
Stir for 2 minutes add corn starch and cook for another two minutes, sauce should be thick, consistency of a dosa or pancake batter. If needed add more water, sauce gets thicker as it sits.
Sauce is ready, set aside.
To make batter mix flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
Heat at least one inch of oil in a frying pan over medium high heat. Oil should be moderately hot. (If oil is not hot cauliflower will be greasy).
Dip the cauliflower into the batter one at a time, making sure it is completely covered by the batter. Then drop the cauliflowers slowly into oil in the frying pan. (do not overlap them)
Fry the cauliflowers in small batches, four to five minutes per batch. Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel.
Repeat this process for the remaining cauliflowers.
Fold fried cauliflower/ gobies into gravy and serve hot.
Notes
NotesManchurian tastes best when cauliflower has some crunch. If you have fried them earlier, refry them before dipping in the sauce as fried cauliflower becomes soft as they cool off.
Gobi Manchurian Recipe: A Delicious Indo-Chinese Delight
Gobi Manchurian is a beloved Indo-Chinese dish that combines the crispiness of cauliflower with a tangy, spicy sauce. It is a delectable fusionappetizer featuring crispy cauliflower florets coated in a savory vegancurry/gravy infused with aromatic vegetables.If you’re craving this flavorful dish and want to recreate it at home, look no further than this gobi manchurian recipe. With simple ingredients and easy-to-follow steps, you’ll be able to whip up a batch of delicious cauliflower manchurian in no time.
Preparation:
Begin by preparing the cauliflower florets. Make sure they are clean and dry before proceeding with the recipe. You can blanch the florets in hot water for a few minutes to soften them slightly, or you can proceed with frying them directly for a crispier texture.
Frying the Cauliflower (cauliflower manchurian recipe):
In a bowl, prepare a batter using all-purpose flour, cornflour, salt, pepper, ginger, and water. Coat each cauliflower floret in the batter, ensuring they are evenly coated.
Heat oil in a deep pan or wok over medium heat. Once the oil is hot, carefully add the battered cauliflower florets in batches. Fry them until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Making the Manchurian Sauce (recipe for manchurian cauliflower):
In another pan, heat oil over medium heat. Add finely chopped ginger, and green chilies. Sauté them until fragrant.
Next, add bell peppers. Cook until they turn soft and translucent.
Now, it’s time to add the sauces. Pour in soy sauce, chili sauce, ketchup, vinegar, and a pinch of sugar. Stir well to combine all the ingredients.
In a small bowl, prepare a slurry using cornflour and water. Add this slurry to the pan to thicken the sauce. Stir continuously to avoid lumps.
Once the sauce reaches your desired consistency, add the fried cauliflower florets to the pan. Toss them gently in the sauce until they are well coated.
Tips for Perfect Gobi Manchurian:
Make sure the cauliflower florets are dry before coating them in the batter to prevent the batter from becoming soggy.
Adjust the amount of chili sauce and green chilies according to your spice preference.
For a healthier version, you can bake the cauliflower florets instead of frying them. Simply coat them in the batter and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until crispy.
Variations to Try:
Add diced carrots, cabbage, or other vegetables of your choice to make the dish more colorful and nutritious.
For a vegan version, use tamari instead of soy sauce and skip the vinegar or use apple cider vinegar.
Garnish the gobi manchurian or cilantro for an extra burst of flavor and freshness.
Benefits of Gobi Manchurian
Gobi Manchurian is not only delicious but also packed with nutrients. Cauliflower is a rich source of vitamins, minerals, and antioxidants, making it beneficial for overall health. Additionally, by controlling the ingredients used in the recipe, you can make it healthier compared to the restaurant version.
FAQs (cauliflower manchurian):
Q: Can I use frozen cauliflower for this recipe?
A: While fresh cauliflower is preferred for its crisp texture, you can use frozen cauliflower if that’s what you have on hand. Make sure to thaw and pat dry the cauliflower before using it in the recipe.
Q: How can I make the sauce less spicy?
A: To reduce the spice level of the sauce, you can decrease the amount of chili sauce and green chilies used in the recipe. You can also omit the green chilies altogether for a milder flavor.
With this comprehensive gobi manchurian recipe, you’ll be able to recreate the flavors of your favorite Indo-Chinese dish right in your own kitchen. Whether you’re cooking for a special occasion or simply craving a tasty snack, this dish is sure to satisfy your cravings. Enjoy the crispy texture of the cauliflower combined with the savory and tangy flavors of the Manchurian sauce—it’s a winning combination that’s sure to become a favorite in your household.
Other Recipes If you enjoyed this banana rice recipe, you might also like to try these other recipes from Manjula’s Kitchen:
It was my daughter-in-law's birthday this past weekend, and I wanted to do something nice for her. For me, the thing that gives me the most joy is making food for the people that I love, and so I decided that I would prepare something for her to drop off. Due to the quarantine, this was the best that I could do for her, so I wanted what I made to be special. I asked my husband if he had any suggestions, and he said that I should make a dessert that my daughter-in-law, son, and grandkids would all enjoy. After talking to him, I was on the search for a dessert recipe that would be easy to prepare and also not too sweet.This made me think of a bread pudding in a magazine that had caught my eyes just a little while ago. I had been wanting to experiment with bread pudding since then but had found nothing that I fell in love with. I decided to try again, but this time I randomly decided to use a French Baguette for the bread pudding. The texture was exactly the way I wanted it to be a little chewy in some areas while stilling melting in your mouth in other areas. After finalizing the recipe, I had my husband taste test it and he suggested that I should find a way to add chocolate as well because my grandkids love it. In order to incorporate chocolate in a way that wasn't overpowering, I decided to add a chocolate drizzle on top instead of adding it into the bread pudding. It was perfect! If desired, this dish could be given a Indian touch. For example, you can substitute the vanilla extract for cardamom powder and replace the chocolate drizzle with sliced almonds and pistachios. Give it a try!This recipe will serve 6
20slicesFrench bruschettacut into about ¼ in thick
3cupwhole milk
6Tbspsugar
2Tbspcorn starch
4Tbspbutterat room temperature, use as needed
2tspvanilla extract
⅛tspcinnamon powderdalchini powder
For Chocolate Sauce (optional)
⅓cupchocolate chipssemi-sweet
⅓cupheavy cream
1tspvanilla extract
Optional
1Tbspcrystal sugarfor garnishing
Instructions
For chocolate sauce
Place chocolate in a bowl and add the vanilla essence. Heat the heavy cream do nit boil I did in microwave for 25 seconds. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy. As chocolate sauce cool it will become little thick. Set aside.
Making Pudding
In a small bowl take 1/2 cup of milk and add corn starch mix it well to smooth paste and set aside.
In a saucepan, take remaining milk, and cook over medium high heat stirring occasionally after milk comes to boil let it boil for 10 more minutes. Lower the heat to medium and add sugar and corn starch mix making sure no lumps.
Let it boil for about 5 more minutes over low medium heat. Stir the mixture continually making sure mixture is smooth and no lumps. Mixture will become thick consistency of batter. Add vanilla and cinnamon powder mix it well.
Preheat oven to 350 degrees F.
I am using 5×7 Pyrex pan to make Bread Pudding. Grease the pan.
Butter the bread slices lightly. Arrange the bread slanted and butter the edges. Pour the milk mixture and pour over bread slices evenly.
Bake in a preheated oven at 350 degrees F for about 20 to 25 minutes, till the pudding is bubbling and the top get browned.
Take it out from oven. For best taste Bread Pudding should be served warm. Before serving drizzle the chocolate Sauce over and sprinkle the sugar.
Notes
Chocolate sauce and sugar is optional, but for me it adds to the flavor and make more enjoyable.
If you are not fond of chocolate, you can garnish with sliced almonds and pistachios.
This is an easy recipe to make my family loved it. Give it a try.
Milk cake is a sweet delicacy. Despite having posted this recipe before, I decided to do this recipe again, because it was just too good! it’s nice to have quick and easy recipes that taste delicious. I make this version of milk cake in the microwave instead. How much easier can it get? It only requires 4 ingredients, one microwave-safe pan and makes absolutely no mess! It took me about 10 minutes tops. This recipe is a must-try and the perfect dessert for the holidays!This recipe will serve 8.
Grease the Pyrex pan with butter and mix all the ingredients. Clean the sides and cook for 3 minutes in microwave.
Stir it and cook again for 2 minutes. Stir it and cook again for another 2 minutes. If cake is soft cook again for 1 more minute without stirring. It took me 8 minutes to make it. Let it cool of and cut into squares and enjoy.
Mexican Bhel! Today I will be making a twist on classic street food Bhel Puri. Bhel Puri is a popular Mumbai roadside snack. To make this dish unique and interesting I am using all classic Mexican ingredients – such as tortilla chips, salsa, Mexican cheese and more! Mexican Bhel Puri can be served as a snack or light lunch for your next get together.
Toss all the ingredients together, beans, potatoes, bell peppers, corn, cilantro, jalapeno, salt, cilantro, and lemon juice , and set aside.
For Tortilla Chips
Cut the tortillas into 1/2-inch square to use as the "papdi". Heat the oil in frying pan oil should be about 1/2-inch-deep, on medium high heat. Fry the tortillas until they are light golden brown.
For Hot Sauce
Boil the chilies in about 1 cup of water, till they are soft and tender. If needed add more water. Blend all the ingredients together, tomatoes, chilies, salt and cumin seed powder. make it into paste.
For Salsa
Blend all the ingredients tomatoes, cilantro, jalapeno, salt and cumin seeds powder, making into chunky.
Assembling
Spread lettuce in the bowl, put the bean mix over, spread some chips, cheese some taco sauce. I will leave on individual how much they want to add the hot sauce.
Notes
The bean mixture can be made two days ahead (just don’t add the taco sauce)The taco sauce and hot sauce also can be made two days ahead and refrigerate until needed.The fried tortillas can be prepared few days before and kept in an airtight container.also try Mexican Rice and Vegetarian Enchilada
Mexican Bhel Recipe: Introduction to Mexican Bhel Recipe
Mexican bhel is a delightful fusion dish that combines the flavors of Mexican cuisine with the crunch and zest of Indian street food. This Mexican bhel recipe offers a unique twist on the traditional Indian bhel puri by incorporating ingredients like beans, potatoes, bell peppers, corn, and jalapenos, along with classic Mexican spices and flavors. It’s a perfect appetizer or snack for gatherings or parties, offering a burst of flavors and textures in every bite.
Preparing the Bean Mixture
Start by preparing the bean mixture. In a large mixing bowl, toss together the black beans, diced potatoes, bell peppers, corn kernels, chopped cilantro, finely chopped jalapeno, salt, cilantro, and lemon juice. Ensure all the ingredients are evenly coated with the lemon juice and salt mixture, as it helps to enhance the flavors.
Preparing the Tortilla Chips
Next, let’s make tortilla chips. Cut the flour tortillas into 1/2-inch squares to use as the base for our Mexican bhel. Heat oil in a frying pan until it’s about 1/2-inch-deep, over medium-high heat. Fry the tortilla squares until they turn light golden brown and crisp. Remove them from the oil and drain them on paper towels to remove excess oil.
Preparing the Hot Sauce
For those who like an extra kick of heat, let’s make the hot sauce. Boil the chilies in about 1 cup of water until they are soft and tender. If needed, you can add more water to ensure the chilies are fully cooked. Once they are soft, blend all the ingredients together, including tomatoes, chilies, salt, and cumin seed powder, to make it into a smooth paste. This hot sauce will add a fiery flavor to your Mexican bhel.
Preparing the Salsa
No Mexican-inspired dish is complete without salsa. Let’s prepare a chunky salsa to add freshness and tanginess to our Mexican bhel. Blend together tomatoes, cilantro, jalapeno, salt, and cumin seeds powder, ensuring it remains chunky in texture. This salsa will complement the other flavors in the bhel and add a refreshing contrast.
Assembling the Mexican Bhel
Now, let’s assemble our Mexican bhel. Start by spreading lettuce leaves in a serving bowl. This creates a crisp and fresh base for our bhel. Then, layer the bean mixture over the lettuce, ensuring an even distribution of all the colorful ingredients. Sprinkle some fried tortilla chips over the bean mixture to add crunch and texture. Top it off with grated cheese for a creamy and indulgent touch. Drizzle some taco sauce over the bhel to add a burst of flavor.
For those who enjoy an extra kick of spice, serve the hot sauce on the side, allowing individuals to add it according to their preference. This customizable aspect adds an element of fun to the dish, as everyone can adjust the spice level to suit their taste buds.
Tips for Making Mexican Bhel
To save time, you can use canned beans instead of cooking them from scratch. Just make sure to rinse them thoroughly before using to remove excess salt.
Feel free to customize the bean mixture by adding other ingredients like diced avocado, black olives for added flavor and texture.
For a healthier alternative, you can bake the tortilla chips instead of frying them. Simply brush the tortilla squares with a little oil and bake them in a preheated oven until crispy.
Adjust the spice level of the hot sauce according to your preference by adding more or fewer chilies.
You can make a large batch of the bean mixture and store it in the refrigerator for up to two days, making it a convenient option for meal prep or quick snacks.
Variations of Mexican Bhel
Vegetarian Variation: Omit the cheese and use vegan-friendly ingredients to make this dish suitable for vegetarians.
Grilled Variation: Instead of frying the tortilla chips, you can grill them for a smoky flavor. Simply brush the tortilla squares with oil and grill them until crispy.
Benefits of Mexican Bhel
Packed with nutrients from the variety of vegetables and beans, this Mexican bhel is a wholesome and nutritious snack option.
It offers a burst of flavors and textures, making it a satisfying dish to all.
The customizable nature of this recipe allows individuals to tailor it according to their taste preferences, making it suitable for gatherings and parties with diverse palates.
By incorporating ingredients like beans and vegetables, this Mexican bhel is a great way to add more plant-based protein and fiber to your diet.
FAQs about Mexican Bhel
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the bean mixture, tortilla chips, hot sauce, and salsa ahead of time and assemble the Mexican bhel just before serving to maintain the crunchiness of the chips.
Q: Can I adjust the spiciness of the dish?
A: Absolutely! You can control the heat level by adjusting the amount of jalapeno peppers used in the bean mixture and hot sauce. You can also remove the seeds from the jalapenos for a milder flavor.
Q: Is there a gluten-free option for this recipe?
A: Yes, you can use gluten-free corn tortillas instead of flour tortillas to make the chips, ensuring the entire dish is gluten-free.
Q: Can I make a larger batch of hot sauce and salsa for future use?
A: Definitely! You can prepare a larger batch of hot sauce and salsa and store them in airtight containers in the refrigerator for up to a week. Just give them a good stir before using.
Who doesn't enjoy chips & salsa? This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips or with a plate of tacos. You can even serve this as a fresh salad which will compliment a variety of meals be it lunchbreakfast or dinner !
In a serving bowl, combine mango, bell pepper, cucumber, cilantro and jalapeño. Drizzle with salt, cumin powder and lime juice, mix well. For best flavor, let the salsa rest for about 10 minutes.
Notes
Notes: Mango salsa also can be served as salad and will compliment any meal. I enjoy Mango Salsa with Puries, and side of Mexican Rice.
Idli Manchurian is a popular Indo-Chinese dish, and made several different ways. Idli Manchurian is a super delicious appetizer or main dish. I prepare this dish when I have leftover idlies. Idli Manchurian satisfies your savory and spicy cravings!
4idliesI am using left over idlies, I do have the recipe for idli
2cupssliced yellow and green bell pepperuse any color bell pepper
¼tspsalt
2Tbspoil for stir-fryingidlies and bell pepper
For Sauce
6whole red chilies
2Tbspoilcanola or vegetable oil
2Tbspsoy sauce
1Tbspvinegar
1Tbspginger paste or finely grated gingeradrak
1Tbsptomato paste
½tspsugar
2tspcorn starch or arrow root powder
1cupwater
Instructions
Boil the red chilies in about 1/2 cup of water until they are tender. Let them cool off. In a blender blend all the sauce ingredients together oil, soy sauce, vinegar, ginger, tomato paste, sugar, and corn starch if needed add more water.
Boil the sauce over medium heat. Sauce should be pouring consistency. Set aside.
Cut the idlies into bite size pieces, I have cut the idlies in 6 pieces. Heat the oil in frying pan over medium high heat. Add idlies and sprinkle the salt. Stir-fry for 2-3 minutes until idlies are lightly golden brown, take them out and set aside.
In the same pan stir fry bell pepper 2-3 minutes, do not overcook the bell pepper, they taste better when they are still crisp. Add the stir-fry idlies to bell peppers. Pour the sauce and stir gently making sure idlies are coated well. Turn off the heat.
Idli Manchurian is ready. Take them out in a serving bowl.
Notes
Manchurian makes a delicious lunch box meal. Also, try Gobi Manchurian, Masala Idli, and Rava Idli.
How to Make Idli Manchurian: A Flavorful Fusion Delight
Idli Manchurian is a delightful fusion dish that combines the softness of idlis with the zingy flavors of Indo-Chinese Manchurian sauce. If you’re looking to tantalize your taste buds with a unique twist on traditional idlis, this recipe is perfect for you. Here’s how to make idli manchurian at home, transforming simple idlis into a mouthwatering delicacy.
Step 1: Preparing Idlis
Start by making idlis using your preferred method. You can either use leftover idlis or make fresh ones specifically for this recipe. Idlis are a staple South Indian dish made from fermented rice and lentil batter. Their soft and fluffy texture serves as an excellent base for absorbing the flavors of the Manchurian sauce.
Step 2: Cutting Idlis into Bite-sized Pieces
Once the idlis are ready, cut them into small, bite-sized pieces. This step ensures that the idlis are evenly coated with the Manchurian sauce, allowing for maximum flavor infusion in every bite. The size of the idli pieces can vary based on your preference, but smaller pieces tend to work best for this dish.
Step 3: Making Manchurian Sauce
Next, prepare the Manchurian sauce. This tangy and spicy sauce is the highlight of the dish, adding depth and complexity to the idlis. The sauce typically consists of a combination of ingredients such as soy sauce, ginger, green chilies, and cornstarch for thickening. You can adjust the spice level according to your taste preferences, making it as mild or as fiery as you like.
Step 4: Frying Idli Pieces
Heat oil in a pan and gently fry the idli pieces until they turn golden brown and crispy on the outside. Frying the idlis adds a delicious crunch to the dish, contrasting with the softness of the idlis and complementing the texture of the Manchurian sauce.
Step 5: Tossing Idlis in Manchurian Sauce
Once the idlis are fried to perfection, add them to the prepared Manchurian sauce. Toss the idlis gently until they are evenly coated with the sauce, ensuring that each piece is infused with the delicious flavors of the sauce.
Step 6: Garnishing and Serving
Garnish the Idli Manchurian wor cilantro for a pop of freshness and color. Serve hot and enjoy this tantalizing fusion dish as a snack or appetizer.
Tips for Perfect Idli Manchurian:
Adjust Spice Level: If you prefer a milder flavor, reduce the amount of green chilies or chili sauce in the Manchurian sauce. For those who enjoy a spicier kick, feel free to increase the quantity of these ingredients.
Experiment with Additions: Get creative with your Idli Manchurian by adding diced bell peppers or other vegetables to the sauce for added texture and flavor.
Serve Immediately: Idli Manchurian is best enjoyed fresh and hot, so serve it immediately after tossing the idlis in the Manchurian sauce to preserve its crispy texture.
Use Leftover Idlis: This recipe is a great way to use up leftover idlis from previous meals, giving them a delicious makeover with the flavors of Manchurian sauce.
Variations to Explore:
Paneer Idli Manchurian: Substitute paneer cubes for idlis to create a delectable Paneer Manchurian dish with a twist.
Gobi Idli Manchurian: Replace idlis with crispy cauliflower florets for a vegetarian version of Gobi Manchurian with a South Indian flair.
Benefits of Idli Manchurian:
Rich in Flavor: Idli Manchurian combines the best of South Indian and Chinese cuisines, offering a burst of flavors in every bite.
Versatile Dish: This dish can be served as a snack, appetizer, or even a main course, making it perfect for any occasion.
Easy to Make: With simple ingredients and straightforward steps, Idli Manchurian is easy to prepare at home, even for beginners in the kitchen.
Customizable: You can adjust the ingredients and spice levels according to your taste preferences, making it a versatile dish that everyone can enjoy.
Frequently Asked Questions (FAQs):
Can I use store-bought idlis for this recipe?
Yes, you can use store-bought idlis if you don’t have time to make them from scratch. Simply cut them into pieces and proceed with the recipe as directed.
Is Idli Manchurian spicy?
The spice level of Idli Manchurian can be adjusted according to your preference. You can make it mild or spicy by controlling the amount of green chilies or chili sauce added to the Manchurian sauce.
Can I make Idli Manchurian ahead of time?
While Idli Manchurian is best enjoyed fresh, you can prepare the components ahead of time and assemble them just before serving to maintain the crispy texture of the idlis.
Can I freeze leftover Idli Manchurian?
It’s not recommended to freeze Idli Manchurian as the texture of the idlis may become soggy upon reheating. It’s best to enjoy it fresh for the best taste and texture.
When I first came to the United States, one of the first cuisines I was introduced to was Mexican. I really enjoyed it then just as much as I enjoy it now. My first experience with Mexican cuisine was a little mom and pop restaurant that really made an extra effort and catered to our vegetarian preference. I decided to try out a recipe for a Mexican rice which is typically served as a side dish with Mexican meals. I especially enjoy this rice with refried beans. Enjoy!
1cuplong grain riceyou can use any long grain rice
3Tbspoil
1 14ozcan tomatoeschopped
1cupcorn kernelsI am using frozen corn
1cupgreen bell peppercut in small pieces
1tspcumin seedsground, jeera
1tspsalt
1Tbspjalapeno pepperfinely chopped
2cupsof water
1/4cupcilantro finely choppedhara dhania
2Tbsplime juiceI prefer lime juice but lemon juice will work
Instructions
Wash the rice and drain the water and pat dry.
In a frying pan heat the oil over medium high heat, when oil is moderately hot add the rice and stir fry for about 4-5 minutes till rice is lightly toasted.
Add vegetables, corn bell pepper and jalapeno pepper sauté, stirring frequently for about 2 minutes.
Add cumin powder, salt and tomato sauté, stirring frequently for about 3-4 minutes. Until most of the moisture from tomatoes has evaporated.
Add water stir and bring it to boil, lower the heat to low. Cover the pan and let it cook for about 10 minutes, or until all the water has evaporated. Uncover the pan let it sit for about 2-3 minutes without stirring.
Add cilantro and lime juice and fluff the rice gently. Rice is ready to serve.
Delicious Vegetarian Mexican Rice Recipe: A Flavorful Twist on a Classic Dish
Mexican rice is a delectable dish that combines the vibrant flavors of traditional Mexican cuisine with the aromatic spices of Indian cooking. This fusion is a gluten free, kid friendly, quick & easy, vegan choice of culinary influences resulting in a unique and savory recipe of veg Mexican rice that caters to vegetarian preferences. Commonly known as vegetarian Mexican rice recipe or Mexican rice vegetarian, this dish is a delightful medley of fluffy rice grains, assorted vegetables, and a tantalizing blend of Mexican spices.
When preparing this recipe for vegetarian Mexican rice, cooks infuse the dish with a harmonious combination of flavors, creating a truly satisfying and flavorful meal. Whether enjoyed as a standalone dish or as a flavorful accompaniment to other Mexican-inspired delicacies, this vegetable Mexican rice recipe is sure to tantalize taste buds and delight diners with its rich and aromatic profile.
Preparing the Rice: Washing and Toasting
To initiate the process of crafting this recipe of veg Mexican rice, carefully wash the rice, ensuring thorough rinsing to remove any impurities. Drain the water completely and then gently pat the rice dry to eliminate excess moisture. Heat oil in a frying pan over medium-high heat until it reaches a moderate temperature. Once the oil is adequately heated, introduce the rice to the pan and stir-fry it for approximately 4-5 minutes until it achieves a light toasty texture.
Adding Vegetables: Sautéing with Flavor
For this enticing vegetarian Mexican rice recipe, introduce an array of vibrant vegetables into the pan. Incorporate sweet corn, crisp bell peppers, and spicy jalapeno peppers to infuse the dish with an explosion of flavors. Saute the medley of vegetables, ensuring frequent stirring, for about 2 minutes until they soften and release their aromatic essence.
Seasoning and Cooking: Infusing Mexican Flavors
Elevate the essence of this Mexican rice vegetarian delight by introducing a blend of quintessential Mexican spices and ingredients. Sprinkle cumin powder, salt, and diced tomatoes into the pan, creating a harmonious symphony of flavors. Allow the ingredients to sauté together, ensuring regular stirring, for approximately 3-4 minutes until the tomatoes release their moisture, contributing to a rich and flavorful base.
Simmering and Steaming: Cooking the Rice
Transition into the next phase of cooking by incorporating water into the pan, ensuring thorough mixing to integrate all the ingredients seamlessly. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan, allowing the rice to simmer and absorb the flavorful essence of the ingredients for approximately 10 minutes or until all the water has evaporated. Once cooked, leave the pan uncovered for an additional 2-3 minutes, allowing the rice to rest and further develop its texture without disturbing its delicate balance.
Final Touches: Adding Freshness
Conclude the culinary journey by adding the finishing touches to this tantalizing recipe for vegetarian Mexican rice. Sprinkle freshly chopped cilantro over the rice, infusing it with a burst of refreshing aroma and vibrant color. Squeeze a hint of lime juice, enhancing the dish with a subtle tangy zest. Gently fluff the rice to distribute the flavors evenly, ensuring each bite is a delightful fusion of Mexican-inspired taste and wholesome goodness. Your masterpiece of vegetable Mexican rice is now prepared to be savored and enjoyed, brimming with vibrancy and culinary excellence. Bon appétit!
Vegetable Hakka noodles are also more commonly known as Vegetable Chow Mein. This is a popular Indo-Chinese dish. Vegetable hakka noodles consists of stir fry noodles with a variety of vegetables. This is a quick and easy recipe to make. Hakka noodles is a delicious and flavorful dish and very popular with street vendors. This also makes a great one-dish meal.
1cup bell pepper thinly sliced, use the different color bell pepper, capsic
1/2cup finely chopped French green beans
1 tablespoon ginger finely chopped
1tablespoon rice vinegar
3 tablespoons soy sauce
2tablespoons chili sauce, adjust to taste
1/2 teaspoon salt
Instructions
Cook noodles according to the package instructions. Drain the cooked noodles in a colander, and rinse them with cold water. Set aside.
Heat oil in a wide pan or wok on medium high heat, first sauté the green beans, and ginger for about 1 minutes.
Traditionally vegetables are tossed while cooking, I find it is easier just to stir fry
Add grated carrots, shredded cabbage and sliced bell pepper. Stir fry for about two minutes, do not overcook the vegetables. Vegetables should have some crunch.
Add noodles, salt, soy sauce, vinegar, and chili sauce, toss them together and stir-fry them for about a minute.
Grilled Veggie Pasta Salad is nutritious, tasty and full of flavor. This salad is made with a combination of vegetables and pasta. These are then tossed with a homemade dressing. Grilled Veggie Pasta Salad will make a very enjoyable lunch box meal.
2 cups bell pepper cut to the bite size – use different color bell pepper of your choice
2cups zucchini with skin on cut to the bite size
2 cups tomatoes cut to the bite size
1tablespoon oil
1/2teaspoon salt
Dressing
2 tablespoons olive oil
2tablespoon vinegar
1 teaspoon lemon juice
1teaspoon ginger zest
1teaspoon salt
1teaspoon sugar
1/8teaspoon black pepper
Instructions
Cook pasta as directed on package. Set aside.
For dressing mix all the dressing ingredients oil, vinegar and seasonings in small bowl and whisk until well blended. Set aside.
Add the oil in a frying pan with a spatula spread the oil to coat the frying pan. Notes: wide bottom frying pan works the best. Add the zucchini and bell peppers, sprinkle the salt.
Turn the heat to high and grilled the vegetable moving the around slowly until they are nice brown color looking like grilled. This should take 4-5 minutes.
Add the tomatoes and cook just for a minutes stirring continuously. Tomatoes should not be soft. Toss the pasta with vegetables.
Transfer salad into the bowl. Add the dressing and toss the salad making sure all the vegetables and pasta are coated.
Let salad sit for about fifteen minutes before serving.
Notes
Suggestions
You can also refrigerate this salad for a day.
Grilled vegetable pasta salad makes a nice lunch box meal.
Pineapple Berry Kulfi Duo is exactly what it sounds like. Its a pineapple kulfi and a berry kulfi served together for an unforgettable taste. A fusion recipe made out of Indian dessert which is sweet as a snack and is rich in flavors be it pineapple or berry.
2 cups evaporated milk (or 3 cups of milk evaporated, this recipe shows the step)
1cup sweetened condensed milk
Sugar if needed
Instructions
For the pineapple Kulfi
Puree the pineapple pieces and strain the puree to remove any fiber. Make sure you have 1 cup of fine puree.
Heat 3 cups of milk in a vessel on medium heat; keep stirring every 2-3 mins. After about 30-40 mins, milk will reduce to 75% of its original volume. When it's done, you will have 2 cups of evaporated milk; keep 1 cup for pineapple kulfi and another cup for berry kulfi. To skip this step, you can get canned evaporated milk instead.
Once the milk cools down to room temperature, whisk 1 cup cream, 1 cup evaporated milk, 1/2 cup sweetened condensed milk, pineapple puree together.
Taste the mixture to check for sweetness, add sugar if needed. Pour the mixture into mini dessert bowls, and put them in freezer for 6-8 hours.
For the Berry Kulfi
For the berry kulfi, blend the raspberries and blackberries and strain the mixture into fine puree.
Whisk 1 cup cream, 1 cup evaporated milk, and 1/2 cup sweetened condensed milk and 1 cup berry puree together.
Taste the mixture for sweetness and add sugar if needed. Pour the mixture into mini dessert bowls and place them in freezer. Let them freeze for 6-8 hours.
Once the freezing time is done, to remove the kulfis, place the mini bowl in hot water for about 10-15 seconds and then hold it between roll it between both your palms holding on the sides, this lets the kulfi to come out easily from the mini bowl. For garnish, any fruit or fruit sauce goes well with it.
Honeydew Melon Kulfi is a great way to cool off from the summer heat. The sweetness of the melon makes this even more delicious. It's a simple quick and easy recipe with a fusion involving honeydew melon and kulfi.
Carrot and Ginger Soup is a light vegan, gluten-free and super healthy soup with the added benefit of tasting delicious. This soup is made with carrots, celery, ginger, and flavored with mild spices. Of course, this soup is also nutritious!
Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.
Reduce the heat to medium and add the cumin seeds, carom seeds, asafetida. As seeds crack, add carrots, celery, and ginger. Sauté for about 12 minutes until carrots are very soft.
Puree them in blender with 2 cup of water, on high speed. Add water as needed to puree.
Use the same pan and pour the soup salt and sugar, bring the soup to boil on medium high heat. Add more water if needed. When the soup boils, turn the heat to low and let it simmer for ten minutes.
Serve soup hot, Add the black pepper and lemon juice, in the bowl when ready to serve.
