Category: Gluten Free

Gluten-Free Indian Recipes: Delicious and Healthy Options

Eating gluten-free doesn’t mean sacrificing flavor, especially with the wide array of gluten free Indian recipes available. Whether you are gluten intolerant or simply looking to reduce gluten in your diet, these gluten free recipes Indian style will delight your taste buds. Let’s explore some delectable gluten free Indian food recipes that you can enjoy for every meal.

Breakfast Recipes

Besan Chilla

Besan Chilla, or chickpea flour pancake, is a high protein vegetarian meals option that fits perfectly within gluten free Indian recipes. This dish is quick to prepare and can be enjoyed with a side of yogurt or chutney. Besan Chilla is also a great example of Indian gluten free recipes that are both nutritious and delicious.

Poha

Poha is a light and flavorful dish made from flattened rice, seasoned with turmeric, mustard seeds, and curry leaves. This dish is a staple in many Indian households and is a fantastic gluten free Indian food recipe for Indian breakfast ideas. It’s easy to make and highly customizable.

Lunch Recipes

Rajma Chawal (without the wheat)

Rajma Chawal is one such beloved north indian recipes made with red kidney beans in a spiced tomato gravy, typically served with rice. By using gluten-free rice, this dish becomes a delightful addition to your collection of gluten free Indian recipes.

Bajra Roti

Bajra Roti is a traditional Indian flatbread made from pearl millet flour. This roti is a staple in the gluten free recipes Indian category and pairs well with various curries and sabzis. It’s nutritious and adds a rustic flavor to your meal.

Dinner Recipes

Paneer Tikka

Paneer Tikka is popular in paneer recipes made by marinating paneer cubes in yogurt and spices, then grilling them to perfection. This dish is not only delicious but also fits well within gluten free Indian food recipes. It’s a great starter for any dinner.

Vegetable Pulao

Vegetable Pulao is a one-pot rice dish cooked with mixed vegetables and aromatic spices. This dish is a versatile and satisfying gluten free Indian food recipe that can be enjoyed by everyone. It’s perfect for a quick and nutritious Indian dinner recipes.

Snack Recipes

Bhel Puri (without sev)

Bhel Puri is a popular Indian street food made with puffed rice, vegetables, and tamarind chutney. By omitting sev (which usually contains gluten), this snack becomes a fantastic addition to your gluten free Indian recipes. It’s tangy, spicy, and utterly delicious.

Roasted Makhana

Roasted Makhana are fox nuts that are lightly roasted and seasoned with spices. This snack is not only crunchy and addictive but also fits perfectly into the gluten free recipes Indian category. It’s a healthy option for those mid-day cravings.

Dessert Recipes

Kheer

Kheer is a creamy rice pudding flavored with cardamom and garnished with nuts. This classic Indian dessert is naturally gluten-free and is a beloved part of gluten free Indian food recipes. It’s easy to make and perfect for any festive occasion.

Coconut Ladoo

Coconut Ladoo are sweet balls made from grated coconut and condensed milk, often flavored with cardamom. These ladoos are a delightful example of Indian gluten free recipes that can be enjoyed as a dessert or a snack.

Enhancing Your Gluten-Free Menu

To make your gluten-free menu even more delightful, consider adding dishes from related categories that complement these gluten free Indian recipes. Adding Indian snacks like roasted makhana and bhel puri can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as kheer and coconut ladoo, made with gluten-free ingredients. Incorporating healthy recipes like besan chilla and vegetable pulao can offer lighter options for your meals. Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including North Indian recipes like rajma chawal or bajra roti can add a touch of authenticity to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular gluten free Indian recipes?

A: Some popular gluten free Indian recipes include Besan Chilla, Poha, Rajma Chawal (without wheat), Bajra Roti, Paneer Tikka, Vegetable Pulao, Bhel Puri (without sev), Roasted Makhana, Kheer, and Coconut Ladoo.

Q: How can I make traditional Indian food gluten-free?

A: To make traditional Indian food for diabetics gluten-free, try recipes like Besan Chilla, Bajra Roti, and Kheer. These recipes are modified to exclude gluten while retaining their authentic flavors.

Q: What are some gluten-free recipes Indian style for a party?

A: Some gluten free recipes Indian style for a party include Paneer Tikka, Vegetable Pulao, Bhel Puri (without sev), and Coconut Ladoo. These dishes are flavorful and perfect for gatherings while being gluten-free.

Q: Can I prepare gluten-free Indian food in advance?

A: Yes, many gluten free Indian food recipes can be prepared in advance and stored. Snacks like Roasted Makhana and Bhel Puri can be made ahead of time, while dishes like Vegetable Pulao and Rajma Chawal can be prepped and refrigerated.

Q: What are some healthy options for gluten-free Indian food?

A: Some healthy options for gluten free Indian recipes include Quinoa Salad, Vegetable Stir Fry, Oats Idli, and Besan Chilla. These dishes are high in fiber and protein, helping to manage blood sugar levels effectively.

Conclusion

Gluten free Indian recipes are a celebration of healthy and flavorful foods. Whether you’re looking for gluten free recipes Indian style or traditional gluten free Indian food recipes, these dishes will bring variety and nutrition to your meals.

So, gather your ingredients, try out these recipes, and create delicious meals that are mindful of your health needs. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s a gluten free Indian recipe to suit every taste. Happy cooking and healthy eating!

Urad Dal Tadka
Tadka Urad Dal

Tadka Urad Dal was a favored lentil dish in my family while I was growing up. Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals be it lunch or dinner.

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

1 cup urad dal washed
1 tsp salt
1/4 tsp turmeric
1 Tbsp ginger finely chopped
2 cups water
1/4 tsp garam masala
1/2 tsp mango powder amchoor
Seasoning
3 Tbsp ghee clarified butter
1/2 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 green chili sliced
1 Tbsp ginger thinly sliced
1/2 tsp red pepper adjust to taste
4 pieces lemon for garnishing

Instructions

Wash and soak urad dal for at least 20 minutes. Dal will be double in volume after soaking. Drain the water.
Put dal with 2 cups water into a pressure cooker and add salt, turmeric, and ginger. Close the cover and cook on medium high heat.
When the pressure cooker starts to steam, turn the heat down to low and cook for five minutes.
Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be not very mushy you should be able to see the grains. You should be able to scoop the dal with roti. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be.
Add garam masala, and mango powder mix it well.
Seasoning
Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, ginger, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spiced chaunk over hot dal, before serving.

Notes
Tadka urad dal is ready serve with roti or paratha, or with plain rice.

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Urad Dal Tadka: A Tempting Tempered Lentil Dish

Urad Dal Tadka, also known as Urad Dal Ka Tadka or Black Urad Dal Tadka, is a flavorful and comforting lentil dish that hails from North India. This urad dal tadka recipe features split black gram lentils cooked to perfection and tempered with aromatic spices, creating a dish that’s gluten free, healthy, hearty and satisfying. Whether served with steamed rice, roti, or naan bread, urad dal tadka is sure to delight your taste buds and leave you craving more of its irresistible flavors.

To commence the preparation, it is imperative to first ensure that all the vegetables are meticulously dried, a step crucial in achieving the desired texture and consistency in the final dish. This entails patting dry each vegetable, thereby mitigating excess moisture which could potentially alter the outcome of the recipe.

Once the vegetables are suitably dried, the next step entails assembling all the ingredients within a food processor. This multifunctional kitchen appliance serves as the cornerstone in amalgamating the disparate elements into a cohesive mixture. However, it is imperative to exercise caution during this stage, as over-processing the ingredients can lead to an undesired homogeneity akin to a paste. The objective here is to achieve a harmonious blend wherein the individual components remain discernible, imparting both visual appeal and varied texture to the final product.

Upon achieving the desired consistency, the mixture is then transferred from the confines of the food processor. At this juncture, it should embody the texture of a chunky yet pliable dough, indicative of a successful amalgamation of ingredients. This textured amalgam serves as the canvas upon which the ensuing steps of the recipe unfold.

With the mixture at hand, the next course of action involves portioning it into individual servings. This is accomplished by dividing the mixture into 16 equal portions, each to be fashioned into flat patties approximately half an inch in thickness. This meticulous shaping process not only ensures uniformity in size but also facilitates even cooking, thereby contributing to the overall gustatory experience.

As the patties take shape, attention shifts towards the culinary medium responsible for their transformation—hot oil. In a frying pan preheated to medium-high heat, a liberal amount of oil is introduced, its shimmering surface a harbinger of the culinary alchemy about to unfold. With utmost care, the patties are then gently lowered into the oil, ensuring that they are evenly spaced and devoid of any overlap. This deliberate approach not only prevents overcrowding but also promotes uniformity in cooking, allowing each cutlet to attain a golden brown hue, indicative of its culinary readiness.

Throughout the frying process, periodic rotation of the cutlets ensures uniformity in color and texture, with a total cooking time averaging between 5 to 6 minutes. Once the desired golden hue is achieved, the cutlets are carefully removed from the frying pan, their journey culminating on a bed of absorbent paper towels. This final step serves the dual purpose of draining any residual oil while preserving the inherent crispiness of the cutlets.

In culmination, the fruition of this culinary endeavor is best savored when the cutlets are served piping hot, their delectable aroma tantalizing the senses. Paired with the refreshing zest of cilantro chutney, each bite is a symphony of flavors and textures—a testament to the meticulous preparation and artistry inherent in this timeless recipe.

Tips for Perfect Urad Dal Tadka
- Soak Urad Dal: Soaking the urad dal before cooking helps reduce the cooking time and ensures that the lentils cook evenly and become tender.
- Control Spice Level: Adjust the amount of dried red chilies and red chili powder according to your spice tolerance. For a milder dal, reduce the amount of spice used or remove the seeds from the dried red chilies.
- Enhance Flavor with Ghee: For an extra layer of richness and flavor, consider using ghee (clarified butter) instead of oil for tempering the spices. Ghee adds a distinctive nutty flavor and aroma to the dish.
Variations of Urad Dal Tadka
- Urad Chana Dal Tadka: Combine black urad dal with chana dal (split chickpeas) for a nutritious and flavorful variation of the dish. The combination of lentils adds texture and depth to the dal tadka.
- Creamy Urad Dal Tadka: For a creamy texture, blend a portion of the cooked urad dal before adding it back to the tempering mixture. This creates a velvety sauce that coats the lentils, resulting in a luxurious and indulgent dal tadka.
Benefits of Urad Dal Tadka
- Rich in Protein: Urad dal is a excellent source of plant-based protein, essential for muscle repair and growth.
- High in Fiber: Urad dal is also high in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.
- Packed with Nutrients: Urad dal is rich in essential nutrients such as iron, magnesium, and potassium, supporting overall health and well-being.
Frequently Asked Questions (FAQs)

Can I make urad dal tadka without soaking the lentils?
- While soaking the lentils helps reduce the cooking time, you can still cook urad dal tadka without soaking, although it may take longer for the lentils to become tender.
Can I make urad dal tadka ahead of time?
- Yes, urad dal tadka tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.
Is urad dal tadka vegan-friendly?
- Yes, urad dal tadka is inherently vegan as it contains no animal products. It’s a perfect option for those following a vegan or plant-based diet.
Explore more delicious Indian recipes on Manjula’s Kitchen

If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.
August 10, 2023
Boondi Ka Raita
Boondi Ka Raita

Boondi Ka Raita is a delicious and easy to make side dish which compliments any meal. Boondi ka raita is a yogurt based Indian condiment. Raita is an integral part of Indian cuisine.

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Prep Time 5 minutes
Cook Time 5 minutes

Course Raita
Cuisine Indian

Servings 4 people

Ingredients

1 cup boondi, boondies you can buy in indian grocery stores or use the recipe I have for sweet boondi just do not soak them in syrup.
1-1/2 cup yogurt
1/2 tbsp Salt
1/2 tbsp Black salt
1/2 tbsp roasted cumin seed powder
1/4 tbsp red chili powder
About 1 tbsp mint leaves chopped
Few mint leaves to garnish

Instructions

Soak boondi in the warm water for about 10 minutes.
Lightly squeeze the boondies in your palms, don't mash them.
whisk the yogurt in a bowl. If yogurt if too thick add water as needed. Yogurt should be the consistency of pancake or dosa batter.
Add all the spices salt, black salt cumin seed powder, chili powder, and chopped mint leaves mix it well.
Add the boondi and mix.
Garnish boondi raita with mint leaves.

Notes
Boondi raita can be served cold or at room temperature. I especially like boondi rita with aloo paratha or with Urad Dal Puri.

Keyword Bondi Raita

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Lets Learn How To Make The Best Boondi Raita Recipe Manjula’s Kitchen

What is Raita: Raita is an accompaniment for any Indian meal and can be created in the form of Vegetable Raita, Spinach Raita, Boondi ka Raita, Cucumber Raita & Lauki ka Raita. Here we are focussing on making boondi raita, it is a simple quick & easy, gluten free, kid friendly and nutritious yogurt-based recipe featuring boondi and a selection of Indian spice powders.
1. Soaking Boondi: The Essential First Step in Boondi Raita Recipe
Embark on creating the best Boondi Raita by beginning with a crucial step: soaking boondi in warm water for approximately 10 minutes. This ensures the boondi achieves the ideal texture for a delectable raita. Allow the boondi to absorb the water, undergoing a softening process that enhances its ability to meld seamlessly with the yogurt.
1. Gently Squeezing Boondi: Preserving Texture for Perfect Boondi Raita
Following the soaking period, delicately squeeze the boondi in your palms, emphasising the importance of preserving its individual texture. Avoid mashing the boondies, ensuring they retain a distinct shape and a pleasant, slightly chewy consistency. This step contributes to the overall appeal and mouthfeel of the boondi raita.
1. Whisking Yogurt: Achieving the Right Consistency for Boondi Raita Recipe
In a bowl, whisk the yogurt, a pivotal step in mastering the art of the best Boondi Raita. Adjust the yogurt’s thickness by adding water as needed, aiming for a consistency resembling pancake or dosa batter. This meticulous process ensures that the yogurt provides the perfect base, allowing the other ingredients to harmonise in creating a flavorful raita.
1. Seasoning with Spices: Elevating Flavour in Boondi Raita Recipe
Once the yogurt reaches the desired consistency, add a medley of spices to elevate the flavour profile of your Boondi Raita. Incorporate salt, black salt, cumin seed powder, chilli powder, and finely chopped mint leaves. The combination of these spices creates a symphony of tastes, enhancing the overall richness and depth of the raita.
1. Mixing Boondi with Yogurt: Creating the Perfect Boondi Raita Blend
With the spices seamlessly integrated into the yogurt, introduce the soaked and gently squeezed boondi into the mixture. Thoroughly mix the boondi with the flavoured yogurt, ensuring an even distribution of spices and a cohesive blend. This step is crucial in achieving a balanced and well-infused Boondi Raita.
1. Garnishing with Mint Leaves: Final Touch to Boondi Raita Recipe
Elevate the visual appeal and freshness of your Boondi Raita by garnishing it with additional mint leaves. This final touch not only adds a burst of colour but also enhances the aromatic quality of the raita. The mint leaves serve as a delightful finishing touch, making your Boondi Raita an inviting and flavorful addition to any meal.
August 9, 2023
Makki Ki Roti
Makki Ki Roti – Paratha

Makki Ki Roti is a popular Punjabi bread made with corn flour and served with Sarson Ka Saag. Maki ki roti is also a Gluten Free flat bread.

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Course Bread
Cuisine Indian

Servings 3 people

Ingredients

2 cup Makki ka atta, corn flour
1 cup potato, boiled peeled and grated
1 tbsp salt
1 tbsp chili flakes
2 tbsp dry fenugreek leaves, kasuri methi
1/8 tbsp asafetida, hing
¾ cup warm water
3 tbsp of ghee or clarified butter for cooking rotis
We also need a plastic sheet about 8” x 12” to roll the rotis I am using a zip lock bag.

Instructions

Combine all the dry ingredients in a bowl, corn flour, salt chili flakes, fenugreek leaves, and asafetida mix it well. Add potato to the mixture and mix. This will become very crumbly. Add water as needed to make the firm dough. Knead the dough for a minute. For Makki ki roti make the dough when ready to make roti.
Note: Makki ki roti is little hard to roll, that is the reason I decided to use potatoes. Potatoes help to bind the dough.
Divide the dough into 6 equal parts. Make them in smooth balls.
Take one ball press it between the plastic sheet plastic sheet help rolling the roti, roll the roti into about 6-inch circle. Note: maybe the edges will not be as clean as other rotis.
Heat the skillet over medium heat. Skillet should not be very hot. Otherwise rotis will not cook through.
Place the roti in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the roti over using a spatula. You should see golden-brown spots on the semi-cooked side.
After a few seconds, spread 1 teaspoon ghee onto the roti using a spatula. Turn the roti over. Using your spatula, lightly press the entire surface of the roti to help it cook all the way through. Put the ghee on both sides of the roti while cooking. Grill the roti from both sides making sure it is golden-brown on both sides. Remove from heat.
Repeat with the remaining dough, until they are all done.

Notes
Serve them hot. Makki ki roti is traditionally served with sarson ka saag or dal makhani. If you are vegan use the oil for cooking the rotis.

Keyword Roti

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August 8, 2023
Masala Paneer
Masala Paneer

Need a simple healthy appetizer that is sure to be enjoyed by all? Try serving my "Masala Paneer Cubes" at your next get together! It is homemade paneer mixed with a variety of spices. Serve with crackers, or fruit plate. Masala paneer can be used for many different ways, like paneer pakoras, paneer paratha.

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Course Appetizer
Cuisine Indian

Servings 8 people

Ingredients

8 cup milk whole milk
5 tbsp lemon juice
1 tbsp salt
10 black pepper crushed
1/4 tbsp red chili flakes
1 tbsp clarified butter, ghee
1/2 tbsp cumin seeds, jeera
1 tbsp ginger finely shredded, or paste
1 tbsp green chili seeded and finely chopped
1 tbsp lemon juice

Instructions

Boil the milk in a heavy-bottomed pan over medium heat, first wet the pan to ensure the milk will not burn. Stir occasionally.
When the milk comes to a boil, add the lemon juice gradually and stir gently. The curd will start separating from the whey. Turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer lined with muslin cloth.
Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
To test whether enough water has been removed from the paneer, rub a little piece of paneer on your palm with your fingers. After rubbing the paneer 15-20 seconds, you should be able to make a firm, smooth ball.
In a small frying pan heat the clarified butter (ghee) over medium heat. When ghee is moderately hot add cumin seeds as seeds crack add green chili and ginger, turn off the heat. Stir fry for few seconds and set aside.
In a mixing bowl mix the paneer with all the ingredients fried cumin mix, salt, black pepper, chili flakes, black pepper and lemon juice.
Mix it well, do not knead the paneer. Put the paneer in a flat bowl and press it to spread evenly. Cover it and refrigerate for at least two hours.

Notes
Notes
For this recipe full fat milk works better otherwise paneer will be too dry.
Do not knead the paneer that will make paneer little chew.

Keyword Masala Paneer

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How To Make Paneer Masala At Home Recipe

Explore the perfect fusion of flavors with our delectable masala paneer appetizers and snacks. Satisfy your cravings for gluten-free delights featuring the rich essence of paneer. Indulge in these flavorful snacks that redefine the joy of snacking.

Preparing Masala Paneer at Home:

Indulge in the culinary art of crafting masala paneer by following this easy step-by-step guide on how to make paneer masala at home. Begin the process by boiling milk in a heavy-bottomed pan over medium heat, ensuring the pan is wet to prevent burning. Stir occasionally as the milk comes to a boil. Gradually introduce lemon juice to curdle the milk, separating the curd from the whey. This initial step sets the foundation for a delightful paneer butter masala.

Draining and Squeezing the Curds for Paneer Butter Masala:

After successfully curdling the milk, the next crucial step in the paneer butter masala recipe involves draining the whey. Employ a strainer lined with muslin cloth to filter out excess liquid. Wrap the curds in the cloth, rinse under cold water, and squeeze thoroughly. Testing the paneer’s water content is key; a firm, smooth ball should form after rubbing it on your palm for 15-20 seconds. This meticulous process ensures the perfect texture for your homemade paneer butter masala.

Flavor Infusion with Cumin Mix for Masala Paneer:

Enhance the taste of your paneer butter masala by preparing a flavorful cumin mix. Heat clarified butter (ghee) in a small pan, adding cumin seeds until they crack. Introduce green chili and ginger, stir-frying for a few seconds. This aromatic blend serves as a crucial ingredient in the masala, imparting a distinct and savory touch to your how to make paneer butter masala adventure.

Mixing and Chilling for the Best Paneer Butter Masala:

In a mixing bowl, combine the prepared paneer with the cumin mix, salt, black pepper, chili flakes, and lemon juice. It’s essential to achieve a thorough mix without kneading the paneer. Place the paneer in a flat bowl, press it evenly, and cover it. Allow it to refrigerate for a minimum of two hours. This cooling period not only solidifies the paneer but also intensifies the flavors for an extraordinary paneer butter masala recipe.

Savoring the Delight of Homemade Paneer Butter Masala:

Once refrigerated, your homemade masala paneer is ready to elevate your culinary experience, especially when preparing the tantalizing paneer butter masala. Explore the rich flavors and follow a simple how to make paneer butter masala recipe to create a dish that delights your taste buds and showcases your culinary prowess. Relish the satisfaction of crafting a delectable paneer butter masala from scratch, bringing the authentic taste of Indian cuisine to your dining table.

If you liked this recipe you should also try our: Corn Bruschetta, Baklava Rolls, Spicy Cashews, Bread Potato Rolls and Kalmi Vada
August 4, 2023
Shahi Pulao Recipe
Shahi Pulao (Vegetable Pulao)

Shahi Pulao or Vegetable Pulao is an exotic rice dish made for parties that combines spicy and aromatic vegetables served over rice. Rich with flavor, this is an extraordinary dish. You may also call this Biryani. This dish is made in two parts. First I prepare the rice with cumin seeds and cilantro. Then the vegetables are cooked separately with tomatoes, cashews, beans, green peas, cauliflower, and paneer. Top these vegetables over the rice and you have a mouth-watering dish!

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Course rice
Cuisine Indian

Servings 4 people

Ingredients

For rice
1 cup rice preferred basmati rice available in Indian grocery stores
2 tbsp clarified butter or ghee
1/2 tbsp cumin seeds (jeera)
About 1 inch piece cinnamon stick (dal chini)
1/2 tbsp salt
About 1/4 cup cilantro finely chopped (hara dhania)
2 cup water
For vegetables
About 3 cup mix vegetables I am using cauliflower cut into small floret, green beans cut into small pieces, bell pepper cut into cubes, and frozen green peas,
1/2 cup paneer cut into about 1/2 inch cubes
4 cup tomatoes chopped
1 green chili cut into pieces
About 2 tbsp ginger cut into small pieces
3 tbsp oil
1 tbsp cumin seeds (jeera)
1/8 tbsp asafetida (hing)
2 tbsp coriander powder (dhania)
1/2 tbsp turmeric
1/2 tbsp red chili powder
1-1/2 tbsp salt
1 tbsp sugar
1/4 cup cashew powder
1/4 cup cilantro chopped
1/4 tbsp garam masala

Instructions

Rice:
Wash rice gently changing water several times until the water appears clear.
For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
Heat the oil in a saucepan. Oil is the right temperature when one cumin seed dropped into the oil cracks immediately.
Add the cumin seeds. When they crack, add the cinnamon stick and stir for a few seconds. Add the rice, cilantro, and salt. Stir-fry one minute.
Add the water and bring to a boil, turn the heat to low. Cover the pan, and Cook 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
Vegetables
Blend tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
Heat the oil in a saucepan. Over medium high heat oil should be moderately hot, add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt.
Lower the heat to medium, stir the spice paste occasionally when it start thickening add cashew powder and cook until paste become the thick and start leaving the oil from side.
Add all the vegetables and 1/4 cup of water, mix it well. Cover the pan and let it cook for about 5-6 minutes over medium heat stir few times in between. Add paneer mix and cover the pan, cook for another 3-4 minutes. Vegetables should be tender not mushy.
Turn off the heat add garam masala and cilantro, stir and cover the pan for few minutes before serving.
Serve the vegetable over hot rice.

Keyword pulao

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Savour the Essence of Shahi Pulao: Mixed Vegetable Pulao or Biryani Pulav

Shahi pulao is a fragrant and rich rice dish from Indian cuisine. “Shahi” translates to “royal,” indicating the dish’s royal and luxurious nature. It is typically made with basmati rice cooked with a blend of aromatic spices, such as cardamom, cloves, and cinnamon, along with saffron for a distinctive golden color and aroma.

Rice Preparation: Creating the Perfect Base for Pulav

Washing and Soaking Rice to Enhance Texture

Kickstart your culinary journey of biryani pulav or mixed vegetable pulao by ensuring the rice is immaculately clean and primed for cooking. Begin by delicately washing the rice, changing the water multiple times until it achieves crystal clarity. For an impeccable fluffiness characteristic of pulav Indian dishes, soak the rice grains for a minimum of 15 minutes before cooking, allowing them to absorb moisture and expand, ready to absorb the delightful flavors of your shahi pulao recipe.
1. Tempering Oil with Aromatic Spices
In a saucepan, elevate the essence of your pulav by heating the oil to the perfect temperature. Gauge the oil’s readiness by dropping a cumin seed – it should crackle instantaneously upon contact, signalling the ideal heat level for infusing flavors. Once the oil reaches the desired temperature, introduce cumin seeds and a cinnamon stick, allowing them to crackle and permeate the oil with their delightful aroma, setting the stage for a tantalizing pulav experience.
1. Incorporating Rice and Seasonings for Flavorful Base
After the spices have crackled to perfection, introduce the washed and soaked rice into the saucepan, along with freshly chopped cilantro and a dash of salt. Stir-fry the rice for about a minute, ensuring each grain is enveloped in the aromatic oil and spices, laying the foundation for a flavorful shahi pulao base that will elevate your biryani pulav or mixed vegetable pulao to new heights of deliciousness.
1. Cooking Rice to Perfection for Pulav Indian Delight
Pour water into the saucepan, ensuring the rice is fully immersed, and bring it to a gentle boil. Once the water reaches a steady boil, reduce the heat to low and cover the pan, allowing the rice to simmer gently for approximately 15 minutes or until it reaches the desired tenderness and the water has evaporated. This slow and meticulous cooking process ensures that each grain of rice is cooked to perfection, ready to absorb the rich flavors of the accompanying vegetables in your mix vegetable pulao recipe.
1. Fluffing Rice to Achieve Light Texture
Once the rice has achieved the ideal level of tenderness, turn off the heat and delicately fluff the grains with a fork. This crucial step helps to separate the rice and prevent it from clumping together, ensuring a light and fluffy texture that is characteristic of a delectable pulav Indian masterpiece like biryani pulav or mixed vegetable pulao.

Vegetable Preparation: Infusing Flavor into Mixed Vegetable Pulao
1. Creating a Flavorful Tomato Puree
Begin the vegetable preparation for your mix vegetable pulao by blending fresh tomatoes, green chilies, and ginger into a smooth puree. For a milder flavor, remove the seeds from the green chilies before blending, adjusting the spice level to your preference.
1. Tempering the Oil with Aromatic Spices
In a separate saucepan, heat oil over medium-high heat until moderately hot. Add cumin seeds and a pinch of asafetida, allowing them to crackle and release their flavors into the oil.
1. Cooking the Spices and Creating the Base
Once the cumin seeds crackle, add the freshly prepared tomato puree to the saucepan, along with ground coriander, turmeric powder, a hint of sugar, and salt to taste. Stir the spice paste occasionally until it thickens and the oil starts to separate from the sides of the pan.
1. Adding Vegetables and Cooking Until Tender
Incorporate a variety of vegetables into the spice paste, along with a quarter cup of water, ensuring they are evenly coated with the flavorful mixture. Cover the saucepan and allow the vegetables to cook over medium heat for about 5-6 minutes, stirring occasionally to prevent sticking. Add paneer mix and cook for another 3-4 minutes until the vegetables are tender yet firm.
1. Flavoring the Vegetable Mixture and Allowing to Rest
Once the vegetables are cooked to perfection, turn off the heat and sprinkle garam masala and freshly chopped cilantro over the mixture. Stir gently to incorporate the spices, then cover the pan and let the flavors meld together for a few minutes before serving atop the hot, fluffy rice.

This meticulous step-by-step approach ensures that each component of your biryani pulav or mixed vegetable pulao is prepared with care and attention, resulting in a flavorful and aromatic dish that will delight your senses. If you loved this mix vegetable pulao recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.
August 2, 2023
Masala Bell Pepper Recipe
Masala Bell Pepper (Capsicum)

Bell pepper is also known as capsicum or shimla mirch. Masala bell pepper with great blend of spices, makes a very enjoyable side dish. This can complement any meal. Masala bell pepper can be served with roti, paratha or puries. I enjoy this with side of dal fry and plain rice.

3.50 from 2 votes

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Course vegan
Cuisine Indian

Servings 4 people

Ingredients

3 medium Green bell pepper seeded and cubed in 1/2” pieces this will make about 3 cup cubed bell pepper (capsicum, shimla mirch)
2 tbsp oil
1/2 tbsp cumin seeds (jeera)
1/8 tbsp asafetida (hing)
1-1/2 tbsp coconut powder (gola)
1-1/2 tbsp sesame Seed powder (til)
2 tbsp teaspoons coriander powder (dhania)
2 tbsp fennel seeds powder (saunf)
1/2 tbsp Red Chili Powder (lal mirch)
1/4 tbsp Turmeric Powder (haldi)
3/4 tbsp salt
1 tbsp sugar
1/2 tbsp mango powder (amchoor)
1 tbsp Lemon Juice

Instructions

In a small bowl mix most of the spices, coconut powder, sesame powder, coriander powder, fennel seeds powder, red chili, turmeric, salt, and sugar. Set aside.
In a wide frying pan heat the oil moderately over medium high heat, add cumin seeds as seeds crack add asafetida. Add bell pepper mix well lower the heat to low medium. Cover the pan and let it cook for about 3 minutes.
Sprinkle the spice mix. Mix it well coating all the bell pepper. Let it cook about 3-4 minutes covered, do stir in between. Cook the bell peppers until they are tender but still little crisp.
Turn off the heat, add the mango powder and lemon juice mix well.
Masala bell pepper is ready.

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July 31, 2023
Fruit Smoothie
Fruit Smoothie

This Fruit smoothie is a delicious and healthy drink, and also quick and easy to make. Fruit smoothie is one of my favorite summer drinks. This great smoothie consists of cantaloupes, strawberries, and yogurt with a touch of ginger giving a nice and tangy taste. Try this recipe for the perfect almost-summer drink.

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Prep Time 5 minutes
Cook Time 5 minutes

Course Beverages
Cuisine Indian

Servings 3 people

Ingredients

2 cup cantaloupe cut into small pieces (kharbooja)
3-4 strawberries cut into small pieces
1/3 cup yogurt (curd, dahai)
2 tbsp sugar, adjust
2 tbsp ginger juice, freshly squeezed
1/4 cup orange juice freshly squeeze
1 cup crushed ice

Instructions

Put the cantaloupes and strawberries in a blender and process on high speed until smooth, add yogurt, orange juice, ginger juice and sugar blend until everything mixed well. Add ice blend on high speed until there is no ice and smoothie is little frothy. Pour into glasses and serve.

Notes
Notes
Fruits should be ripe but do not use overripe fruits. Sugar needs to be adjusted depending on the fruits.
You will also like to try Arugula and Melon Salad and Chilled Melon Soup

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July 30, 2023
Falooda Kulfi Recipe
Falooda Kulfi (Indian Ice Cream)

Falooda Kulfi is a refreshing dessert. "Falooda" looks like rice noodles and they are made with cornstarch or arrowroot. "Kulfi" is an Indian ice cream. This is a delicacy with street vendors all over India. One has to experience this delightful dessert to appreciate it. You can also serve Falooda with any ice cream of your choice. Try this recipe to enjoy as one of my favorite summertime treats!

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Course Beverages
Cuisine Indian

Servings 6 people

Ingredients

1/2 cup corn starch or arrowroot
2 cup water
1/2 cup sugar
1/4 cup water
12 strings of saffron
1/2 cup kulfi for each serving, check my web site for kulfi recipe
Wide bowl of ice cold water with some ice

Instructions

For syrup boil sugar, water and saffron together, as it comes to boil turn of the heat and stir the syrup making sure sugar has dissolved. Syrup needs to be chilled before serving, keep it in refrigerator.
Add water to corn starch slowly making sure there is no lumps, batter will look like consistency of milk.
Over low medium heat in a frying pan add the batter and cook stirring continuously till corn starch become translution and consistency of thick batter or soft lumpy dough. This will take about 10-12 minutes. Turn off the heat and remove from stove.
Let the mix cool off little bit and pour the hot mixture into sev maker using fine sev attachment. Press the sev maker over ice cold water, and let the sev string drop into the bowl.
Leave the falooda in ice cold water at least for 2 hours before using.
Falooda will stay good for about a week in refrigerator, but make sure falooda stays in chilled water.

Notes
Serving the Falooda Kulfi
Use individual serving bowl, first layer the bowel with falooda, drizzle about 1 tablespoon of syrup. Put the kulfi then over the kulfi put some more faluda and finish off drizzling 1 tablespoon of syrup. Falooda kulfi is ready to serve! This just taste great.

Keyword icecream

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July 29, 2023
Tomato Chutney Recipe
Tomato Chutney (Pickle)

Tomato Chutney is tangy and spicy. I was inspired to make this particular tomato chutney from the south Indian cuisine. Chutneys and pickles are a common component of Indian meals. This unique blend of spices gives an amazing unforgettable flavor to chutney. It goes well with breads and rice or can be used as a spread for sandwiches. Tomato chutney is very easy to make and can be refrigerated for up to a month.

5 from 1 vote

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

Course Side Dish
Cuisine Indian

Servings 10 people

Ingredients

4 cups tomatoes cubed in small pieces
3 tbsp tamarind paste
1/4 cup oil
1 tsp mustard seeds rai
1 tsp asafetide hing
1/4 tsp turmeric haldi
2 tbsp sesame seeds til
2 tbsp coriander seed
1 tsp fenugreek seeds
10 whole dry red chilies
1/4 cup sliced ginger optional
1 tsp salt
2 tsp sugar

Instructions

In a small frying pan dry roast red chilies, over low medium heat, stirring continuously to cook evenly till they are darker in color, this should take about 2 minutes. Remove from the frying pan.
In the same pan, dry roast sesame seeds, coriander seeds, and fenugreek seeds over low medium heat individually stirring continuously to cook evenly for about less than a minutes. Don’t over roast.
In a same pan add 2 teaspoons of oil when oil is moderately hot add ginger and stir-fry on low medium heat for about 3 minutes until ginger start catching the light brown color from the sides. Set aside.
After spices cool of grind them into the powder. Set aside.
In a blender crush the tomatoes do not make a paste. Set aside.
In a pan heat remaining oil over medium high heat, oil should be moderately hot add mustard seeds, after they crack add asafetida. Now add tomatoes, and tamarind paste. Stir and cook for about 10 minutes semi covered (after tomato comes to boil start splattering) or until oil start separating.
Add the roasted spice powder, ginger, turmeric, salt and sugar, reduce the heat to low medium and cook for about another 8 minutes or until chutney is thick and oil is separated.

Notes
I like to serve tomato chutney with rava dosa, vada or spread on sandwich.

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July 28, 2023
Dal Fry (Dal Tadka) Recipe
Dal Fry (Dal Tadka)

Dal Fry is a popular Indian lentil recipe. This recipe uses Toor dal, which is also known as Arhar or Toovar dal. The dal is seasoned with variety of spices and it tastes delicious. This is something you often find served at Indian restaurants and is a part of the main course as part of the servings.

5 from 2 votes

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Prep Time 10 minutes
Cook Time 15 minutes

Course dal
Cuisine Indian

Ingredients

1 cup toor dal, arahar dal
2-1/2 cup water
1 tbsp salt
1/4 tbsp turmeric
Seasoning
3 tbsp clarified butter or ghee
1 cup tomatoes chopped I used 3 medium size tomatoes
1/2 tbsp cumin seeds (jeera)
1/2 tbsp mustard seeds (rai)
1/8 tbsp asafetida (hing)
2 whole dry red chili
2 bay leaf
1 tbsp green chili finely chopped adjust to taste
2 tbsp ginger finely shredded
2 tbsp cilantro finely chopped (hara dhania)
1/2 tbsp red pepper adjust to taste
1/2 tbsp salt
1 tbsp sugar
1/2 tbsp mango powder (amchoor)
1/4 tbsp garam masala

Instructions

Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
Put dal with 2-1/2 cups water into a pressure cooker and add salt, turmeric, Cook on medium high heat.
When the pressure cooker starts to steam, turn the heat down to medium and cook for five minutes.
Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be consistency of thick soup.
Seasoning
Heat the ghee in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, ghee is ready. Add cumin seeds, and mustard seeds, asafetida, whole red chili. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.
Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.
Add cilantro, mango powder, and garam masala cook for about one minute.
Pour the seasoning over dal mix it well and cook for another minute.
Dal fry is ready, serve this as a main dish with Indian flat bread or I prefer with plain rice.

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How to make Dal Tadka Punjabi Style: A Flavorful Punjabi Delight

Dal Tadka, also known as Dal Fry or Tadka Dal, is a gluten free north indian dish known for its rich flavors and aromatic tempering. This dal tadka recipe offers a tantalizing blend of lentils cooked to perfection and tempered with aromatic spices, making it a favorite comfort food across the country. Whether served with rice or roti, dal tadka never fails to satisfy the taste buds with its hearty and wholesome goodness.

Step 1: Cooking the Lentils

To begin, thoroughly wash and rinse the lentils of your choice, such as toor dal (split pigeon peas) or masoor dal (red lentils). In a pressure cooker or large pot, add the washed lentils along with water, turmeric powder, and salt. Cook the lentils until they are soft and mushy, ensuring they are well-cooked to achieve the desired creamy consistency for the dal.

Step 2: Preparing the Tadka

While the lentils are cooking, prepare the tadka (tempering) for the dal. In a separate pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, and dried red chilies to the hot ghee, allowing them to sizzle and release their aromatic flavors.

Step 3: Adding Aromatics and Spices

Add minced ginger and green chilies to the pan, stirring to combine with the tadka. Next, add ground spices such as cumin powder, coriander powder, and red chili powder, stirring well to toast the spices and enhance their flavors. Adjust the amount of spices according to your taste preferences, keeping in mind the desired level of heat and spice.

Step 4: Combining Lentils and Tadka

Once the lentils are cooked and the tadka is prepared, carefully pour the tadka over the cooked lentils, ensuring it covers the surface evenly. Stir the dal tadka gently to combine the lentils with the aromatic tadka, allowing the flavors to meld together. Let the dal tadka simmer for a few minutes to allow the flavors to infuse, adjusting the consistency with additional water if needed.

Step 5: Garnishing and Serving

Before serving, garnish the dal tadka with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a spoonful of lemon juice over the dal tadka to add a tangy kick to the dish. Serve the dal tadka hot with steamed rice, roti, or naan bread for a satisfying and wholesome meal.

Tips for Perfect Dal Tadka

Lentil Consistency: Ensure that the lentils are cooked until soft and mushy for the perfect creamy texture of the dal tadka.

Tempering Technique: Take care not to burn the spices while tempering. The tadka should be aromatic and flavorful without any burnt taste.

Adjusting Spice Level: Customize the spice level of the dal tadka according to your taste preferences by adjusting the amount of green chilies and red chili powder used in the tadka.

Variations of Dal Tadka

Restaurant-Style Dal Tadka: Recreate the flavors of your favorite restaurant-style dal tadka by adding a touch of cream or butter to the dish for extra richness.

Healthy Dal Tadka: For a healthier version of dal tadka, use minimal oil or ghee for tempering and add a variety of vegetables such as spinach, tomatoes, or carrots to the lentils for added nutrition.

Protein-Packed Dal Tadka: Boost the protein content of the dal tadka by adding cooked chickpeas or kidney beans along with the lentils for an extra protein boost.

Benefits of Dal Tadka

Rich in Protein: Lentils are a excellent source of plant-based protein, essential for muscle repair and growth.

High in Fiber: Dal tadka is rich in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.

Nutrient-Dense: Packed with essential vitamins and minerals, dal tadka provides a nourishing and balanced meal option for vegetarians and non-vegetarians alike.

Frequently Asked Questions (FAQs)

Can I use different types of lentils for dal tadka?

Yes, you can use a variety of lentils such as moong dal, masoor dal, or chana dal to make dal tadka according to your preference.

Can I make dal tadka ahead of time?

Yes, dal tadka tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.

Is dal tadka gluten-free?

Yes, dal tadka is inherently gluten-free as it contains no wheat or gluten-containing ingredients.

Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
July 25, 2023
Mint Chutney Recipe
Mint Chutney – Indian Condiment

Mint chutney is a delicious condiment, blend of mint and cilantro combined with spices. Most Indian snacks are incomplete without chutney. Chutney also tastes great with a main meal. Try using mint chutney as a spread for your sandwiches – it tastes great!

5 from 1 vote

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Prep Time 15 minutes
Cook Time 10 minutes

Course Chutney
Cuisine Indian

Servings 6 people

Ingredients

1 cup packed mint (podina) leaves all the stems removed
1 cup packed Cilantro (hara dhania)roughly chopped
2 tbsp green chilies chopped (adjust to taste)
2 tbsp lemon juice (adjust to taste)
1/2 inch ginger chopped
1 tbsp salt (adjust to taste)
2 tbsp sugar
Pinch of asafetida (hing)
Approx. 3 tbsp water use as needed

Instructions

Blend all ingredients, except the mint and cilantro, into a paste. Add mint and cilantro, a little at a time, and blend until smooth. Add water as needed.
Taste and adjust salt, green chilies, or lemon juice as desire.
Taste great with samosa, vegetable pakoras….

Notes
Suggestions
You can make mint chutney in large quantity in advance and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of mint chutney as needed.

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July 24, 2023
Mango Panna Cotta
Mango Panna Cotta

Mango panna cotta is a delicious, easy, light and refreshing dessert. Mango and coconut milk together makes it a layered, tempting vegan delight that is hard to resist.

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Course Dessert
Cuisine Indian

Servings 8 people

Ingredients

for Cream Layer
1 caup (14 oz) coconut milk unsweetened
1/4 cup sugar
1 tbsp vanilla extract
1-1/2 tbsp agar-agar
for Mango Layer
1-1/2 cup mango puree, (I used 1-1/2 mango, mango should not be over ripe)
2 tbsp lemon juice
1/4 cup sugar use as needed depend on sweetness of mango
1-1/2 tbsp agar-agar
Also need a setting/serving dish
I am using 5-1/2” x 7-1/2” pyrex/glass rectangle dish. You can also make them in individual serving bowls or glasses.

Instructions

For Cream Layer
In a sauce pan add the coconut milk and sugar, bring it to boil over medium heat. Boil for 3-4 minutes.
Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar and vanilla to coconut milk, boil for about 2 minutes, mixing continuously making sure there are no lumps. Turn off the heat.
Whisk the milk for a few minutes and pour into the dish. Let this sit for about 25 minutes before adding the mango layer. Note: as coconut will cool it will be getting firm like jello, before adding the mango layer coconut layer should be firm but not settled all the way completely.
For Mango Layer
In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for 2-3 minutes.
Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar to the mango pulp, boil for about 2 minutes mixing continuously, making sure there are no lumps.
Turn off the heat, whisk for few minutes.
Pour the mango puree over coconut, coconut milk should be little firm.
Refrigerate for about three hours before serving. Slice the panna cotta in individual serving pieces. White and yellow makes this look beautiful.
Mango panna cotta can be refrigerated for 5-6 days. Enjoy!

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July 20, 2023
Cauliflower with Yogurt Gravy
Cauliflower with Yogurt Gravy

Cauliflower in spiced yogurt gravy makes a very flavorful side dish. This dish is simply delicious and worth trying. You can serve this with any bread or rice.

5 from 1 vote

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Course curry
Cuisine Indian

Servings 4 people

Ingredients

3 cup cauliflower cut into small florets (phool gobi)
3 tbsp oil
1/2 tbsp cumin seeds (jeera)
1/4 tbsp fenugreek seeds (methi dana)
1/4 tbsp mustard seeds (rai)
1/8 tbsp asafetida (hing)
2 tbsp besan, available in Indian grocery stores
1/4 tbsp turmeric (haldi)
1/4 tbsp red chili powder
1 tbsp ginger thinly sliced (adrak)
1 green chili finely chopped
1/2 cup yogurt (curd, dahi)
1 tbsp salt
1/2 tbsp sugar
Approx. 1 cup water
2 tbsp cilantro chopped (hara dhania)
1/4 tbsp garam masala, available in Indian grocery stores

Instructions

Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add cumin, fenugreek, mustard seeds, and asafetida. When the seeds crack, lower the heat to low.
Add the besan, stir fry for about one minute until besan becomes light golden brown and becomes lightly aromatic.
Add ginger, green chili, turmeric, red chili powder, stir fry for about one minute and add yogurt mix it well and cook for two minutes stirring continuously.
Add water and salt bring it to boil, add cauliflower cook 15-18 minutes, stirring occasionally. Cauliflower should be tender and the gravy should be thick. Adjust the thickness of the gravy to taste.
Turn off the heat, add cilantro and garam masala and cover the pan for a minute.
Cauliflower with yogurt gravy is ready. Serve with any bread or plain rice.

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July 19, 2023
Cabbage Pickle Recipe
Cabbage Pickle (Bandh Gobhi Achar)

Cabbage pickle is a spicy condiment with any meal. This is quick and easy to prepare. Traditionally Indian meals are not complete without pickles / relish.

5 from 1 vote

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Course Pickle
Cuisine Indian

Ingredients

4 cup cabbage sliced, (patta gobhi, bandh gobhi)
3 tbsp mustard seeds coarsely ground, (rai)
1 tbsp fennel seeds coarsely ground (saunf)
1/4 tbsp turmeric (haldi)
1/2 tbsp chili powder adjust to taste
1-1/2 tbsp salt
1/8 tbsp asafetida (hing)
1 tbsp mustard oil (sarso ka tale) this is my preference but you may use olive oil

Instructions

Mix all the ingredients together with the cabbage and put in a glass jar. Set the jar in the sun for three to four hours.
Pickle can be refrigerated for about two weeks.

Notes
Serving Suggestions

Cabbage pickle can also be used as a side dish.

Use the pickle for sandwiches.

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July 18, 2023
Spinach Potato Pakora Recipe
Spinach Potato (Aloo Palak) Pakora

Spinach Potato Pakoras are great as an appetizer, a tasty compliment for your afternoon tea and a spicy delicious snack anytime. They are made with spinach, potatoes, besan and spices and then fried till crispy golden.

5 from 1 vote

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Course Appetizer
Cuisine Indian

Servings 4 people

Ingredients

2 large potatoes peeled and cubed in small pieces, (will make 2 cups of cubed potatoes)
2 cup packed spinach roughly chopped
2 green chilies finely chopped, adjust to taste
1 cup besan (gram flour, available in Indian grocery stores)
2 tbsp rice flour
1/2 tbsp red pepper, adjust to taste
2 tbsp coriander crushed (dhania)
1 tbsp mango powder (amchoor, available in Indian grocery stores)
1 tbsp cumin seeds (jeera)
2 tbsp salt
¼ tbsp asafetida (hing)
Approx. 2 tbsp of water adjust as needed
Also need oil to fry

Instructions

Combine all the dry ingredients, besan, rice flour, coriander, cumin seeds, red pepper, salt, mango powder, and asafetida in a bowl. Mix it well.
Add potatoes, spinach, and green chilies into dry mix, mix it well and add water as needed to make soft and sticky dough. When you are ready to fry pakoras mix the veggies with dry ingredients, otherwise spinach and potatoes will leave the water because of salt.
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 and not change color instantly.
Place about one tablespoon of mix holding with your fingers into the oil. Do not over lap the pakoras.
Fry the pakoras in small batches; 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.
The crispy, delicious pakoras are now ready to serve.

Notes
Tips
If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.

Keyword pakora, palak pakora

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How to Make Aloo Palak Pakora: A Step-by-Step Guide

Aloo Palak Pakora is a delightful gluten free vegan snack that combines the goodness of spinach (palak) with the earthy flavor of potatoes (aloo), all encased in a crispy, golden-brown batter. This popular appetizer is perfect for rainy days or as a tea-time snack. In this comprehensive guide, we will walk you through the process of making delicious Aloo Palak Pakoras step-by-step.

Preparation and Ingredients for Aloo Palak Pakora

Before diving into the cooking process, it’s essential to gather all the necessary ingredients. For this recipe, you will need fresh spinach leaves, potatoes, chickpea flour (besan), rice flour, cornstarch, green chilies, ginger, cumin seeds, carom seeds (ajwain), salt, and oil for frying. Ensure that the spinach leaves and potatoes are thoroughly washed and dried before use.

Tips for Perfect Aloo Palak Pakoras

To achieve the ideal texture and flavor for your Aloo Palak Pakoras, here are some useful tips:

Use Fresh Ingredients: Fresh spinach and potatoes are key to a vibrant and flavorful dish.

Maintain the Oil Temperature: Keep the oil at a consistent temperature while frying to ensure even cooking and crispy pakoras.

Adjust Spice Levels: Customize the spiciness of the pakoras according to your preference by adding or reducing the amount of green chilies.

Experiment with Seasonings: Feel free to add your favorite spices or herbs to the batter for extra flavor.

Serve Immediately: Aloo Palak Pakoras are best enjoyed hot and crispy, so serve them immediately after frying for the ultimate taste experience.

Variations of Aloo Palak Pakoras

While the classic Aloo Palak Pakora recipe is delicious on its own, you can also experiment with various ingredients and flavors to create unique variations:

Cheese-Stuffed Pakoras: Add a savory twist to your pakoras by stuffing them with cheese before frying.

Paneer Palak Pakoras: Replace potatoes with paneer (Indian cottage cheese) for a rich and creamy texture.

Spicy Mint Chutney: Serve your Aloo Palak Pakoras with a zesty mint chutney for an extra kick of flavor.

Mixed Vegetable Pakoras: Incorporate a variety of vegetables like cauliflower, and bell peppers for a colorful assortment of pakoras.

Gluten-Free Option: Substitute chickpea flour with gluten-free flour for a gluten-free version of this recipe.

Benefits of Aloo Palak Pakoras

Aloo Palak Pakoras not only satisfy your taste buds but also offer several health benefits: (H2)

Rich in Nutrients: Spinach is packed with vitamins, minerals, and antioxidants, while potatoes provide a good source of carbohydrates and potassium.

Boosts Immunity: The combination of spinach and potatoes helps strengthen the immune system and protect against infections.

Digestive Aid: The spices used in the pakora batter, such as cumin and ginger, aid digestion and promote gut health.

Energy Boost: Aloo Palak Pakoras are a satisfying and energizing snack, making them perfect for a quick bite or appetizer.

Easy to Make: With simple ingredients and easy preparation steps, Aloo Palak Pakoras are a convenient snack option for any occasion.

FAQs about Aloo Palak Pakoras

Q: Can I make Aloo Palak Pakoras ahead of time?

A: While Aloo Palak Pakoras are best enjoyed fresh, you can prepare the batter in advance and fry them just before serving to maintain their crispiness.

Q: Can I bake Aloo Palak Pakoras instead of frying them?

A: While frying yields the crispiest results, you can try baking the pakoras in a preheated oven at 400°F (200°C) for approximately 20-25 minutes or until golden brown.

Q: Can I freeze leftover Aloo Palak Pakoras?

A: Yes, you can freeze the leftover pakoras in an airtight container for up to one month. Reheat them in the oven or air fryer until heated through before serving.

Q: Can I use frozen spinach for this recipe?

A: While fresh spinach is preferred for its vibrant flavor and texture, you can use thawed frozen spinach as a substitute if fresh spinach is not available.

Q: What can I serve with Aloo Palak Pakoras?

A: Aloo Palak Pakoras pair well with mint chutney, tamarind chutney, or ketchup. They also make a delicious accompaniment to hot chai or masala tea.

Aloo Palak Pakoras are a delightful and versatile snack that can be enjoyed on any occasion. Whether you’re hosting a party or simply craving a savory treat, these crispy pakoras are sure to impress. With the guidance provided in this step-by-step recipe, you can easily recreate the authentic flavors of Aloo Palak Pakoras in your own kitchen. So gather your ingredients, heat up the oil, and get ready to indulge in the irresistible crunchiness of these delectable snacks.
Explore more recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
July 17, 2023