Delicious and Easy Indian Vegetarian Recipes for Every Occasion
Indian cuisine is known for its rich variety of spices, flavors, and vibrant vegetarian dishes that suit every occasion. Whether you’re planning a family dinner, hosting a potluck, or looking for a quick snack, Manjula’s Kitchen offers a wide array of Indian vegetarian recipes that are both healthy and delicious.
Here’s a selection of recipes from Manjula’s Kitchen to try out at home:
1. Vegetable Biryani
Vegetable Biryani is a fragrant rice dish cooked with vegetables, aromatic spices, and herbs. This one-pot meal is perfect for family dinners or gatherings and pairs well with yogurt or raita for a complete meal.
2. Paneer Tikka
Paneer Tikka is a popular grilled dish made with marinated paneer cubes cooked to perfection. The smoky flavor of this appetizer makes it a hit at parties and potlucks. Serve it with mint chutney for a burst of flavor.
3. Aloo Gobi
Aloo Gobi is a simple yet delicious combination of potatoes and cauliflower, cooked with cumin, turmeric, and coriander. It’s a quick and easy dish that pairs well with chapati or paratha.
4. Chana Masala
Chana Masala is a flavorful chickpea curry made with tomatoes, and a blend of spices. This protein-packed dish is perfect for serving with basmati rice or puris, making it a wholesome meal for any time of the day.
5. Dal Tadka
Dal Tadka is a staple in Indian households, made with yellow lentils and flavored with a tempering of cumin, garlic, and red chili. It’s a comforting and protein-rich dish served with rice or chapati.
6. Vegetable Pulao
Vegetable Pulao is a quick and easy rice dish made with mixed vegetables and fragrant spices. It’s a versatile meal that can be served on its own or alongside curries, making it perfect for busy weeknights.
7. Samosa
Samosas are crispy pastry pockets filled with a spicy potato mixture. These popular Indian snacks are perfect for potlucks, parties, or family gatherings. Serve with tamarind or mint chutney for a complete snack experience.
8. Palak Paneer
Palak Paneer is a creamy spinach-based dish with cubes of paneer (Indian cottage cheese). This healthy and flavorful recipe is rich in iron and perfect for pairing with naan or chapati.
9. Baingan Bharta
Baingan Bharta is a smoky, mashed eggplant dish cooked with tomatoes and spices. It’s a flavorful and healthy dish that goes well with Indian flatbreads like roti or paratha.
10. Kheer (Rice Pudding)
Kheer is a traditional Indian dessert made from rice, milk, and sugar, flavored with cardamom and saffron. This sweet treat is perfect for festivals or as a delightful end to any meal.
11. Pav Bhaji
Pav Bhaji is a popular street food dish made with mashed vegetables cooked in spices and served with buttered buns (pav). It’s a flavorful and hearty meal that’s perfect for potlucks or family dinners.
12. Dhokla
Dhokla is a steamed savory cake made from fermented chickpea batter. It’s light, fluffy, and tangy, making it an excellent appetizer or snack. Serve with green chutney for a refreshing side.
13. Rajma (Kidney Beans Curry)
Rajma is a hearty kidney bean curry simmered in a flavorful tomato gravy. This protein-packed dish is perfect for family meals and pairs beautifully with rice or naan.
14. Masoor Dal
Masoor Dal is a simple and nutritious red lentil curry that’s easy to make and packed with flavor. It’s a great source of protein and goes well with both rice and roti.
15. Rava Idli
Rava Idli is a steamed semolina cake, perfect for breakfast or a light dinner. It’s quick to prepare and can be served with coconut chutney and sambar for an authentic South Indian meal.
Conclusion
Whether you’re planning a special dinner, preparing for a potluck, or simply looking for a quick and healthy meal, these Indian vegetarian recipes from Manjula’s Kitchen will add flavor and variety to your meals. Each recipe is easy to follow, packed with rich Indian flavors, and perfect for vegetarians and vegans alike.
For more recipes and inspiration, visit Manjula’s Kitchen and explore the delicious world of Indian vegetarian cooking!
Carrot and Moong Dal Salad is a healthy and nutritious salad with beautiful colors. This is a great salad and easy to make. This can be served as an afternoon snack or an appetizer.
Aloo Methi is a delicious vegetable dry dish made with potatoes, fenugreek leaves, and a combination of spices. Fenugreek is a green leafy vegetable with a unique taste that is packed with nutrients. There are many health benefits of fenugreek. This dish is delicious in addition to being healthy!
4 medium size potatoes peeled and cubed byte size; this will make about 3 cups of cubed potatoes.
3 tablespoons oil
1/2 teaspoon cumin seed (jeera)
1/8 teaspoon asafetida (hing)
3 whole dry red chilies broken in 2 pieces
1/4 teaspoon turmeric (haldi)
1tablespoon coriander powder (dhania)
2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi)
1teaspoon salt
1/4 teaspoon red chili powder
1/2teaspoon mango powder (amchoor)
Instructions
Wash peeled and cut the potatoes in small cubes.
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.
When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well and cover the sauce pan.
Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.
From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water.
After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.
Notes
Suggestions
Aloo Methi tastes great with plain paratha, Kadhi Rice etc.
Chocolate Chili Pepper Mousse is a delectable dessert that is served cold. The chili is a perfect complement to the chocolate and provides a perfect little kick without overpowering the dish. If you like spices and chocolate, this is a must try dairy free gluten free dish.
Throw everything into a blender or food processor, except the berries and blend until smooth. You may want to mix with a spoon after blending to make sure everything is incorporated.
Pour into bowls or decorative glasses.
Refrigerate for at least two hours. The flavors develop more the longer it sits.
Top with the berries or any desired fruit. Also good with vegan whip cream or some crushed nuts. Sprinkle a bit more chili flakes if you like an extra kick.
This silken cheesecake with ginger cookies crust is a perfect dessert that encapsulates the flavors of the holiday season. And what's more it's healthy too! Pureed sweet potatoes are an excellent substitute for solid fats while also offering health benefits with extra fiber, vitamins A and C. In addition, they also bake well, so this recipe can be easily made egg-less I usually add just one egg white but for this recipe I have used a little ground flax seeds (omega3s!) The spices add a wonderful flavor and dried apricots add to the fiber and natural sweetness. Enjoy!
Preheat oven to 150 degrees Celsius. Coat a round baking dish with a little butter and keep ready.
Bring 1 cup water to a boil in a small saucepan. Remove from heat, add the apricots and let stand for 10 minutes; drain. Meanwhile, peel and mash the sweet potatoes to a smooth puree
In a food processor, combine the cookies and cereal and process until finely ground. Transfer to a bowl, add the butter and mix well. Press this mixture firmly and smoothly into the bottom of the prepared dish. Keep it in the freezer for 10 minutes.
Meanwhile, in the bowl of a electric mixer, placed mashed sweet potatoes, cream cheese and yogurt and beat until smooth.
Simmer the flax seeds in 2 tbsp water for a few minutes, beat a little and add it to the sweet potatoes mixture. Add the sugar, flour, spices, vanilla and salt and beat well. Add a little water if the mixture is too thick.
Sprinkle the apricots over the prepared crust. Pour the sweet potatoes mixture over the apricots.
Cover the oven tray with water and bake the cheesecake in the water bath. This prevents burning the crust and ensures the cake is baked gently. Bake for about 30 – 40 mins until the cake is almost set. It may not set completely in the middle. It will set further on cooling. Let it stand for about an hour in the oven. Remove, cool to room temperature, cover with a plastic wrap and chill for at least 3 hours before serving.
This recipe is the old sweet dish Gulab Jamun but with a new twist: Chocolate Gulab Jamuns. The bitter dark chocolate insides is a perfect balance to the sweetness of Gulab jamuns outside. Also I made these with milk powder which was new for me, and they turned out to be very soft and spongy. All were surprised and asked me for the recipe. So here it is a sweety savory juicy snack which a favorite dessert of all added with a fusion of western chocolate and Indian Gulab jamun !
Mix the milk powder with baking powder, maida, ghee and little water, make a smooth dough. Cover it with a lid and set aside for 15 minutes.
Divide the dough into small smooth balls. Fill chocolate chips in it and cover it with the mixture and make a ball.
For preparing sugar syrup add 2 cups of water and cardamom powder to sugar and make half thread sugar syrup.
For the syrup after the sugar dissolves in the water, boil the sugar syrup for a few minutes. The syrup is ready.
Heat oil in a pan for deep fry the jamuns. Fry the jamuns on a low flame stirring them constantly for even browning. When they turn to golden brown color, remove from the oil and put them into sugar syrup. Soak for 30 minutes.
Serve hot or chilled.
Notes
Tips
Remember softer the dough, softer will be the Gulab Jamuns.
You can also fill jam, gulkand, or any nuts in between.
Mirchi Vada, or Mirchi Bhaji, is a popular Rajasthani snack. This dish of green chilies filled with spicy potatoes, dipped in batter and fried, makes a mouthwatering appetizer for people who love hot, spicy food.
1/2 cup Besan (gram flour), (available in Indian grocery stores)
1/4 teaspoon salt
1/4 teaspoon cumin seeds (jeera)
1/8 tablespoon baking powder
1tablespoon cilantro chopped (hara dhania)
Approx. ¼ cup water
Also, need oil to deep-fry
Instructions
Vertically slit the chili and remove the seeds,.but not the stems. Set aside.
Mix all the filling ingredients and set aside.
To make the vada batter, mix all the dry ingredients: Besan, cumin seeds, baking powder and salt. Add the water slowly to make a thick smooth batter, the consistency of pancake batter.
Add cilantro and mix it well.
Stuff the chilies with potato mix.
Heat one inch of oil in a frying pan over medium heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
Dip the filled chilies in the batter one at a time, making sure each is covered with batter all around. Drop slowly into the frying pan.
Fry the mirchi vada until all sides are golden brown, four to five minutes, turning occasionally. Take them out and place them on a paper towel.
Notes
Suggestion
You can prepare the Mirchi Vadas in advance, and heat them in a 300°F oven before serving.
Mirchi Vada is a spicy and flavorful Indian street foodsnack made by stuffing green chilies with a tangy potato filling, coating them in a gluten-free batter, and deep frying until crispy, making it a delectable veganappetizer or snack option.
Introduction to Mirchi Vada
Mirchi vada, also known as chili fritters, is a popular Indian snack that features green chilies stuffed with a spicy potato filling, dipped in a gram flour batter, and deep-fried to golden perfection. This crispy and flavorful snack is a favorite across India and is often enjoyed with a variety of chutneys or sauces. Mirchi vada is a delightful treat for spice lovers and is perfect for snacking or serving as an appetizer at parties.
How to Make Mirchi Vada: Step-by-Step Guide
Preparing the Ingredients
Before starting the preparation, gather all the necessary ingredients. You will need fresh green chilies, potatoes, gram flour (besan), spices such as cumin seeds, turmeric powder, and salt, as well as oil for deep frying. Ensure that the potatoes are boiled and peeled beforehand.
Preparing the Filling
Begin by preparing the spicy potato filling. Mash the boiled potatoes in a bowl and add the desired spices such as cumin seeds, turmeric powder, and salt to taste. Mix well until all the spices are evenly incorporated into the mashed potatoes.
Stuffing the Chilies
Next, carefully slit each green chili lengthwise and remove the seeds if you prefer a milder flavor. Stuff the prepared potato filling into the chilies, ensuring they are evenly filled. Be cautious while handling the chilies to avoid any skin irritation.
Preparing the Batter
In a separate bowl, prepare the gram flour batter by combining gram flour, a pinch of turmeric powder, salt, and water. Mix until you achieve a smooth and thick consistency batter that coats the back of a spoon.
Dipping and Frying
Now, heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, dip each stuffed chili into the gram flour batter, ensuring it is well coated. Gently place the coated chilies into the hot oil and fry until they turn golden brown and crispy. Use a slotted spoon to remove the fried mirchi vadas from the oil and drain them on a paper towel to remove excess oil.
Chilli Fritters Recipe: Tips and Tricks
Ensure that the green chilies are fresh and firm for the best results.
Adjust the spiciness of the filling according to your preference by adding more or fewer spices.
To reduce the spiciness of the chilies, you can soak them in salted water for a few minutes before stuffing.
Make sure the oil is hot enough before frying to prevent the mirchi vadas from absorbing excess oil.
Variations of Green Chilli Fritters
For a cheesy twist, add grated cheese to the potato filling before stuffing the chilies.
You can also add finely chopped cilantro, or mint leaves to the potato filling for added flavor and freshness.
Experiment with different spices and herbs to customize the filling according to your taste preferences.
Benefits of Mirchi Vada
Mirchi vada is not only delicious but also offers several health benefits. Green chilies are rich in vitamins A and C, as well as antioxidants, which help boost immunity and promote overall health. Additionally, potatoes provide a good source of carbohydrates and energy, making mirchi vada a satisfying snack option.
FAQs about Mirchi Vada
Q: Can I make mirchi vada ahead of time and reheat them later? A: While mirchi vadas are best enjoyed fresh and hot, you can prepare them ahead of time and reheat them in a preheated oven or an air fryer to maintain their crispiness.
Q: Can I freeze leftover mirchi vadas?
A: Yes, you can freeze leftover mirchi vadas in an airtight container for up to a month. To reheat, simply thaw them in the refrigerator overnight and then heat them in an oven until they are warm and crispy.
Q: Is mirchi vada a gluten-free snack?
A: Yes, mirchi vada can be made gluten-free by using chickpea flour (besan) instead of wheat flour for the batter.
In conclusion, mirchi vada or green chili fritters are a delightful snack that combines the heat of green chilies with the comforting flavors of spiced potatoes.
By following this step-by-step recipe and incorporating some helpful tips and variations, you can easily recreate this popular Indian snack at home. So, gather your ingredients and get ready to indulge in the crispy goodness of mirchi vada!
Sweet Potato Halwa (eggless pudding) is one of the easiest Halwa recipes to make. Cardamom and Cinnamon spices give it a delicate and unique flavor. This is a tasty, warm dessert for cold winter months.
5tablespoons unsalted butter or ghee clarified butter
1cup milk
1 cup sugar
1/4teaspoon freshly ground cardamom (ilachi)
1/4 teaspoon cinnamon powder (dal chini)
1/8 teaspoon of nutmeg (jaifel)
8 cashews broken in small pieces for garnishing (kaju)
Instructions
Method
Boil the sweet potato peel and mash; Sweet potatoes can be cooked in a microwave. Wrap the potatoes in wet paper towel and cook for 7-8 minutes.
Heat butter in heavy bottom pan over medium heat. Add sweet potatoes and stir fry by stirring continuously and pressing down for about 8-10 minutes.
Add milk and mix it well. After milk comes to a boil cook for 2 minutes, add sugar and cook for additional 6-8 minutes or until Halwa should start leaving the side of the pan. Halwa should be very moist.
Turn off the heat and add cardamom, cinnamon, and nutmeg. Mix it well.
Serve hot or at room temperature. Garnish with cashews. Halwa tastes best when served hot.
Notes
Serving suggestionsYou can serve this as pudding. Serve with vanilla ice cream or over a plain cookies/ biscuits.
Spicy Peas, touch of spices added to sweetness from peas and sourness from lemon makes this a great snack or a side dish. This is an easy recipe to make. Bright green color gives a nice touch to any meal.
Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds as they crack add green chili and ginger, stir for few second add green peas and salt.
Cook for about 4-5 minutes string occasionally, till peas are tender. Add black pepper and cilantro mix it well.
Turn off the heat and squeeze the lemon juice over and stir.Spicy green peas are ready to serve!
Notes
Serving suggestions: Serve Spicy green peas hot or at room temperature. Serve this as a snack or as a side dish with any dal or gravy base dish.Spicy Green Peas also good for sandwiches or making wrap
Spicy Green Peas Masala is a delectable dish that combines the freshness of green peas with a fiery kick of spices. It’s perfect for those seeking appetizers or snacks that are gluten-free, low in fat, and vegan-friendly. This quick and easy recipe involves sautéing green peas along with a blend of aromatic spices. The result is a flavorful dish bursting with the natural goodness of vegetables, making it a healthy and satisfying choice for any occasion. If you’re looking for an enticing and flavorful dish to tantalize your taste buds, this spicy green peas masala recipe is just what you need. Bursting with aromatic spices and the freshness of green peas, this dish is a delightful treat for both spice enthusiasts and lovers of comfort food. Let’s dive into the steps of how to make this irresistible spicy green pea masala.
Step 1: Preparing the Ingredients
Before diving into the cooking process, gather all the necessary ingredients. You’ll need fresh or frozen green peas, tomatoes, ginger, green chilies, and a blend of spices including cumin, coriander, turmeric, and garam masala. Make sure to have some oil on hand for sautéing.
Step 2: Sautéing the Aromatics
Heat some oil in a pan over medium heat. Add ginger, and green chilies to the pan. Sauté them until they turn golden brown and release their aromatic flavors. This forms the flavorful base of our spicy green pea masala.
Step 3: Adding the Spice Mix
Once the aromatics are nicely sautéed, it’s time to add the spice mix. Sprinkle in the ground cumin, coriander, turmeric, and garam masala. Stir the spices well evenly, allowing them to toast slightly and develop a rich, deep flavor profile.
Step 4: Introducing the Green Peas
Now, it’s time to add the star ingredient: the green peas. Whether you’re using fresh peas or frozen ones, toss them into the pan and mix them thoroughly with the spice-infused mixture. Let the peas cook for a few minutes, allowing them to absorb all the wonderful flavors.
Step 5: Simmering with Tomatoes
Next, add diced tomatoes to the pan. Tomatoes not only add a tangy sweetness to the dish but also contribute to its vibrant color. Stir everything together and let the mixture simmer gently, allowing the tomatoes to soften and meld with the other ingredients.
Step 6: Adjusting Seasonings
Taste the spicy green peas masala and adjust the seasonings according to your preferences. If you prefer it spicier, you can add more green chilies or a pinch of red chili powder. For extra richness, you can sprinkle in some cream or coconut milk.
Step 7: Garnishing and Serving
Once the flavors have melded beautifully and the green peas are tender, garnish the dish with freshly chopped cilantro leaves. This adds a burst of freshness and color to the dish. Serve the spicy green peas masala hot with rice, roti, or naan for a satisfying meal that’s sure to impress.
Variations:
For a creamier texture, you can blend a portion of the cooked green peas masala to create a thick gravy.
Add diced potatoes or paneer cubes along with the green peas for an extra layer of flavor and texture.
Experiment with different spices and herbs to customize the dish according to your taste preferences.
Benefits:
Green peas are a good source of vitamins, minerals, and fiber, making this dish not only delicious but also nutritious.
The spices used in this recipe, such as turmeric and cumin, are known for their anti-inflammatory and digestive properties.
FAQs:
Can I use canned peas instead of fresh or frozen ones?
While fresh or frozen peas are recommended for the best flavor and texture, you can use canned peas if that’s what you have on hand. Just make sure to drain and rinse them before adding them to the dish.
Is this dish suitable for vegetarians and vegans?
Yes, this spicy green peas masala recipe is entirely plant-based and suitable for both vegetarians and vegans. Just make sure to use oil instead of ghee for a vegan-friendly version.
Can I make this dish ahead of time?
Yes, you can prepare the spicy green peas masala ahead of time and store it in the refrigerator for a few days. Simply reheat it gently on the stovetop or in the microwave before serving.
This is my recipe for Pumpkin Chocolate Chips Muffins. I made this recipe into vegan by substituting eggs and butter as a healthy and a nice dessert option. It is a very soft and super moist muffin and goes perfect with coffee. It was also moist the next day. This recipe will make 6 regular sized muffins.
Preheat the oven to 180 degrees C. Line 6 cup cake liners on the muffin trays and lightly spray cooking oil spray. Set aside
Sift together flour, baking soda, ground spices and salt.
In a small bowl, mix together egg replacer and warm water and beat well until gooey and set aside.
In another bowl, mix together oil, pumpkin puree and sugar and beat well until the sugar is well dissolved and the mixture is shiny
Add the egg replacer and vanilla and mix until combined
Now add the dry ingredients to the wet ingredients and fold it gently. Once the dry is all incorporated, add the chocolate chips and fold it well
Scoop them evenly onto the muffin cups and tap them gently to release any air bubbles
Bake in the oven for around 18 – 22 minutes until a toothpick inserted in the center comes out clean. Make sure that you do not prick a chocolate chip as that will be gooey. The toothpick should not have any batter attached to it.
Allow it to cool on the cooling rack for 30 minutes and enjoy!!!
Be careful when handling the muffins, they are too soft and delicate!!
My contribution to this month's recipe contest using squash is a low fat spiced squash ice cream served on warm squash halwa with squash seeds brittle wedge. This is a hot/cold dessert recipe here which I came up with and prepared during the thanksgiving weekend. It was a big hit with our friends- kids, grown-ups and people from all cultures. Hope you enjoy it just as much as I enjoyed planning, making and serving it.
3/4 cup Light Brown Sugar (Can substitute white sugar or even sugar substitute)
1 tsp Cardamom Powder
1 tsp Ginger Powder
2 tsp Ghee/Unsalted Butter
Squash Seed Brittle
2 Tbsp Cleaned and dried squash seeds (I used acorn and butternut squash seeds saved up from the above two recipes but seeds from any squash may be used)
3 Tbsp Sugar
Ghee – enough to grease a small flat surface
Instructions
Low fat spiced squash ice cream
Put all the spice powders in a small container with a lid. Cover and give it a good shake to form a homogenous spice mixture.
Pressure cook the squash pieces without adding water for 2 whistles. Remove and let it cool completely. Blend to a very smooth puree.
Now in a large mixing bowl take the squash puree. Add the spice mixture and condensed milk and whisk together – again to form a homogenous mixture.
Next fold in the lite whipped cream (cool whip or any other equivalent). Mix gently until the whipped cream is fully incorporated in the squash mixture.
Transfer the above to a freezer friendly container and freeze for 6-8hours.
Voila! Your spiced squash ice cream is ready!. This can be served as it is for dessert – but serve it on warm squash halwa and you have a super heartwarming dessert. The spices from the ice cream are so much more enhanced when warmed up by the bed of warm squash halwa!
Squash Halwa
Head a heavy bottom pot.
Add the ghee or butter and after it is warmed stir in the shredded squashes.
Once it starts leaving out it's juice add the sugar – cook until it's done.
The squash should be cooked but should get too mushy.
Now add the cardamom and ginger powders and give it one last stir.
Turn of the heat.
Squash Seed Brittle
Grease the flat surface and keep it ready.
First we need to roast the squash seeds. This can be done on stove top in a pan. Heat a pan and roast the squash seeds until they turn light brown. Allow to cool and it will become crisp and crunchy. You can also bake the seeds in an oven at 300F for about 10mins or until they slightly start to turn brown.
Heat a skillet and add sugar to it (Do NOT add any water). Allow sugar to melt until it becomes a brown caramelized liquid. You have to keep stirring the sugar until it melts to prevent it from burning. After it has melted fully turn off the heat and stir in the roasted crisped squash seeds.
Transfer to greased surface and roll with rolling pin to a flat sheet. Cut out a triangle shaped wedge after it cools. This is your squash seed brittle – a wonderful topping for your ice cream.
Notes
Serving:In a dessert bowl, first place the warmed squash halwa. Top it with 2 scoops of squash ice cream. Place the squash brittle wedge on top.This is a low-fat healthy dessert if you make sure to use low fat condensed milk and also lite whipped cream. For an even more guilt free experience try replacing the sugar in the squash halwa with sugar substitute such as Splenda – works just as well.
1 store bought 8 inch gluten free, dairy free pie crust or make your own (my recipe below)
1 cup pecan pieces
3/4cup pure canned pumpkin
1/3 cup Truvia Sweetener (regular not baking blend)
1/4cup + 2 tablespoons melted vegan, dairy free margarine (I used Earth Balance Natural Buttery Spread)
1/4 cup unsweetened cocoa powder
1/4 cup gluten free flour (I used Namaste Foods Perfect Flour Blend)
1/4cup sugar
1tablespoon pumpkin pie spice
1/2tablespoon coconut oil
1teaspoon vanilla extract
1/2teaspoon ground flaxseed
1/4teaspoon nutmeg
Pie Crust Recipe (Gluten Free, Dairy Free, and Vegan)
2 cups gluten free flour (I used Namaste Foods Perfect Flour Blend)
1/2cup plain, unsweetened soy milk
1/4 cup canola oil
1/4 cup coconut oil
1/2teaspoon salt
1/2teaspoon Truvia Sweetener (regular not baking blend)
Instructions
Method
Preheat the oven to 350.
Soak ground flaxseed in the coconut oil in a small bowl.
Mix melted margarine, pumpkin, and vanilla together
Stir in sugar, Truvia, and the ground flaxseed with the coconut oil until everything is mixed together well.
Mix remaining dry ingredients together (except pecans) and slowly stir into the rest of the mixture.
Once everything is mixed together, gently stir in the pecans.
Spoon into pie crust and bake at 350 for 25-30 minutes.
Pie Crust Recipe (Gluten Free, Dairy Free, and Vegan)
Mix the milk and oil together.
Quickly mix in the rest of the ingredients.
Need together for a couple of minute (note this dough is oily).
Divide dough into 2 equal portions; each portion should be enough for a 9 inch pie pan.
Put 1 port of dough into the center of a pie pan and start pressing the dough to the edges until you have a thin layer of dough covering the bottom and sides of the pan.
Set aside in refrigerator if your pie filling is not ready yet.
Peanut Chaat is a combination of peanuts, tomatoes, cucumbers and spices. It is a delicious and satisfying snack-not to mention healthy and low-fat! It is easy to make. It can be served as an appetizer or anytime spicy snack.
In a sauce pan add peanuts with 2 cups of water turmeric and 1/2 teaspoon of salt. Cook over medium high heat for about 25 minutes until peanuts are soft.
Drain the water and let it cool to room temperature.
Mix ginger, chili, 1/2 teaspoon salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder and lemon juice together.
Mix the peanuts with tomatoes and cucumbers, add the spice mix and toss.
Peanut chaat is a delightful appetizer that caters to various dietary preferences, offering a gluten-free and vegan option packed with high protein, yet low in fat, making it an ideal snack choice. Peanut chaat is a delightful and flavorful snack that is popular across India. This peanut chaat recipe combines the nuttiness of peanuts with the tanginess of various spices and chutneys, creating a mouthwatering dish that is perfect for any occasion. Here’s how to make peanut chaat at home.
Boiling the Peanuts: Begin by placing the peanuts in a saucepan. Add 2 cups of water, turmeric, and ½ teaspoon of salt. Bring the pot to a medium-high heat. Once boiling, reduce the heat slightly and simmer the peanuts for about 25 minutes. The key here is to cook the peanuts until they are tender and soft throughout. You can test for doneness by taking a peanut out and splitting it in half. If the center is firm, continue cooking for a few more minutes.
Cooling and Draining: Once the peanuts are cooked, drain the water from the pot using a colander. It’s important to drain the peanuts thoroughly to prevent a watery chaat. Spread the cooked peanuts on a plate or baking sheet to cool completely. This will take about 30 minutes to an hour, depending on the amount of peanuts. Cooling the peanuts is necessary before adding the other ingredients to ensure they don’t become soggy.
Making the Spice Mix: While the peanuts cool, prepare the flavor base for your chaat. In a separate bowl, combine grated ginger, chopped chili pepper (adjust the amount depending on your spice preference), ½ teaspoon of salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder, and lemon juice. Mix all these ingredients into a fragrant and flavorful spice mix. This will be what brings the chaat to life!
Assembling the Chaat: Once the peanuts are cool, transfer them to a large mixing bowl. Add chopped tomatoes and cucumbers to the peanuts. Then, pour the prepared spice mix over the peanuts and vegetables. Using a spoon or spatula, gently toss everything together until well combined. This ensures each peanut gets a good coating of the flavorful spice mix.
Serving: Your Peanut Chaat is now ready to be enjoyed! Serve immediately for the freshest flavor and best textural contrast between the soft peanuts and the crisp vegetables. You can garnish with chopped fresh cilantro for an extra pop of color and freshness.
Tips:
You can customize the peanut chaat by adding other ingredients such as boiled potatoes, diced cucumber, or grated carrots for added texture and flavor.
For a healthier version, you can use roasted peanuts without any added salt or oil.
Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
Variations:
For a tangier flavor, drizzle some tamarind chutney or mint chutney over the peanut chaat before serving.
Experiment with different toppings such as pomegranate seeds, grated cheese, or yogurt for a unique twist on this classic snack.
Benefits:
Peanuts are a good source of protein, fiber, and essential nutrients such as vitamins and minerals, making peanut chaat a nutritious snack option.
This dish is vegetarian and gluten-free, making it suitable for individuals with dietary restrictions.
FAQs:
Can I use pre-roasted peanuts for this recipe?
Yes, you can use pre-roasted peanuts if you prefer. However, roasting the peanuts yourself adds an extra layer of flavor to the chaat.
How long can I store peanut chaat?
Peanut chaat is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the peanuts may lose their crunchiness over time.
Can I make peanut chaat ahead of time?
While it’s best to assemble the chaat just before serving to maintain its freshness, you can prepare the ingredients in advance and assemble them when ready to serve.
For more delicious Indian recipes, you can explore other recipes on Manjula’s Kitchen, such as Vegetable Pakoras, Aloo Tikki Chaat, and Pani Puri. These recipes are perfect for any occasion and are sure to impress your family and friends. Enjoy cooking!
Almond brittle also known as Chikki in India this is quick and easy recipe to make. This old fashioned candy every body will enjoy a tasty sweet savory snack that is most popular during winters.
In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, and salt.
Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-5 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
Add almonds and sesame seeds, stir quickly. Pour over the greased sheet and spread evenly.
After brittle comes to room temperature brake them in pieces.
Store them in air tight container.
Notes
Suggestions
Almond Brittle makes a delicious homemade gift. Pack it in a jar or candy bag.
Garnish ice cream and kheer to give a gourmet look with few pieces of Brittle.
Balushahi! This is a North Indian delicacy- a classic dessert which can be found in every street corner sweet shop. Balushahi is flakey from the outside and soft from inside. They literally just melt in your mouth. This is a perfect sweet for any festive occasion!
1/4cup unsalted butter cold cut into small pieces or cold clarified butter ghee
1/4cup yogurt cold(curd, dahi)
Syrup
1cups sugar
1/3cup water
4 cardamom pods crushed
For Garnish
About 1 tablespoons sliced pistachios
Instructions
Syrup
In a sauce pan add water, sugar, and cardamom over medium heat, bring it to a boil. Let it simmer until syrup is almost to one thread on candy thermometer it should be 215 degree. Set aside.
Balushahi
In a bowl mix the flour, baking soda and baking powder.
Add butter mix with your fingers, mixture should be crumby.
Add the yogurt slowly as needed making into soft dough. Do not knead the dough.
Cover the dough and let it sit for about half an hour.
Take the dough and knead just enough to hold it together.
Divide the dough into 12 equal parts.
Make the dough balls, Balls will not be very smooth and will have cracks all around; make a deep dent in the center of the balls.
Heat the oil in a flat frying pan over low heat.
The frying pan should have about 1 ½ inch of oil. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float oil is too hot.
Place the Balushahi in the frying pan don’t overcrowd as Balushahi will expend to about 1-1/2 time and they should not overlap.
It should take about 2 minutes before Balushahi will come up. Wait another 3-4 minutes before turning over Balushahi should be light brown from bottom. Fry the Balushahi until they are golden brown from both sides; do not turn more then three times. This should take about 10 minutes. Balushahi will look very flakey If the Balushahi are fried on high heat, they will not be cooked inside.
Take them out over layered of paper towel so it can absorb the extra oil.
Dip Balushahi in the syrup all around and remove them. Don’t leave them in syrup.
Mouthwatering flaky Balushahis are ready and looking great read. Garnish them with pistachios.
Basil Flavored Vegetable and Rice Casserole is simple but packed with lots of flavor. Its a great dish for all kinds of meal specially as a lunch box option.
Make vegetable white sauce. In a skillet, heat 2 tablespoons olive oil and sauté onion over medium heat until tender. Then add sweet potatoes, carrot and green beans. Sauté for a couple of minutes. Then add dried basil. Stir well.
Reduce heat and add all-purpose flour. Stir well to coat and then add soymilk little by little stirring constantly. Simmer until thickened stirring constantly. Add salt and pepper to taste.
Put cooked rice into 8" x 8" casserole and pour the vegetable white sauce over the rice.
Sprinkle panko on top.
Bake at 425 degrees F for 15- 20 minutes or until browned.
