Manjulas Kitchen Logo

Category: Recipes

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!

  • Vegetable Lasagna Delight

    Vegetable Lasagna Delight

    Recipe submitted by Poornima Omaknt

    Vegetable Lasagna Delight

    Vegetable Lasagna Delight

    Vegetable Lasagna is one of my daughter's favorite dinner. They like the way I make it with black beans, spinach, broccoli and mixed vegetables. It’s a great party dish. You can prepare this ahead of time. Just bake before the party and serve hot!
    No ratings yet
    Print Recipe Pin Recipe
    Course vegetable
    Cuisine Indian
    Servings 10 slices

    Ingredients
      

    Ingredients:

    • 12 oz package (12 strips) Oven ready Lasagna noodle
    • 1 1/2 Cup  Marinara Sauce
    • 4-6 tsp  Olive Oil
    • 16 oz (1 bunch) Fresh Spinach chopped
    • 1 Cup Broccoli
    • 1 Cup Cauliflower Florets
    • 1 1/2 Cup Green Beans, carrot, onion (chopped)
    • 1 1/2 cup

       
Black and red beans (cooked)

    • Green Chili – to taste (finely chopped
)

    • 4 cloves Garlic (finely chopped)
    • 1 tsp

      
Italian Seasoning- dry parsley and oregano

    • 1 tbsp

      
Crushed Red Chili Pepper

    • 2 cups

      
Shredded Mozzarella Cheese

    • 1 cup

      
Shredded Parmesan Cheese

    • Fresh Basil Leaves – handful, chopped

    • 
Italian Parsley and cilantro – chopped finely

    • 1 tsp Chili powder
    • Salt – to taste

    Instructions
     

    Method

    • Soak both beans together 6-8 hrs. Then pressure cook for 2 whistles. Then add salt, chili powder and keep aside.
    • Take a pan stir fry spinach with 1tsp butter and salt and few chopped green chilies and garlic for 2min and keep aside.
    • Heat 2 tsp of Olive Oil in a medium non-stick pan then add cumin seeds, crushed red pepper, chopped green chili, garlic, parsley ,oregano, onion then add broccoli, cauliflower, green beans, carrots and salt. Stir fry for a 2-3min then keep aside..
    • Mix both the shredded cheese in a bowl and keep aside.
    • Preheat Oven to 375 degrees Fahrenheit.
    • Now Spray the bottom and sides of a 9″ x 13″ baking pan with cooking oil.
    • Cover the bottom of the pan with few spoons of Marinara Sauce – just enough to coat.
    • Layer 3 noodles(sheets) next to each other on top of the sauce.
    • Lightly coat the top of noodles with a little more sauce.
    • Spread cooked beans and spinach 1tbsp. then layer with ½ cup cheese
    • Again Place 2nd layer of noodles on top of the cheese (side by side).
    • Lightly spread sauce on the noodles.
    • Now Spread stir fried vegetables mixture evenly and again layer with ½ cup cheese mixture on top of the sauce.
    • Layer 3 noodles again and spread with sauce, cooked black beans, remaining stir fry vegetables, spinach and 1/2 cup cheese mix.
    • Finally repeat same process with 3 more noodle sheets, finally add reaming beans, veggie, sauce and sprinkle cheese mixture over the top.
    • Cover with foil and Bake for 45 minutes at 375 degrees Fahrenheit.
    • Finally allow the Lasagna to rest for 15 minutes before cutting. Garnish with chopped parsley. Serve as it is OR with salad for a complete meal.

    Notes

    Tips
    Use glass baking tray for best results! You can also try with other vegetables too.
    Tried this recipe?Let us know how it was!
  • Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri Bedmi Kachori

    Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri, also known as Bedmi Kachori, is a hearty dish of fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy. Delicious and festive, it is an excellent option with any meal and sure to be a crowd-pleaser!
    3 from 2 votes
    Print Recipe Pin Recipe
    Course Bread
    Cuisine Indian
    Servings 8 puries.

    Ingredients
      

    Ingredients:

    • 1/4 cup urad dal (available in Indian grocery stores)
    • 1 cup whole wheat flour (roti atta)
    • 1 tablespoon fennel seed powder (Saunf)
    • 1 tablespoon coriander powder (dhania)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon dry ginger powder (sonth)
    • 1/2 teaspoon red chili flakes adjust to taste
    • 1/2 teaspoon salt
    • 2 tablespoon oil 
    • Oil to fry

    Instructions
     

    Method

    • Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible.
    • In a bowl mix all the spices. Add to the flour and mix well.
    • Add the dal paste (pithi) to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute. Cover the dough with a damp cloth and let it sit half an hour or more.
    • Oil your palm and knead the dough again and divide into eight equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.
    • Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
    • You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
    • Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.
    • Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
    • Urad dal puris are best served hot and crisp. Store in a covered container after they cool to room temperature.
    Tried this recipe?Let us know how it was!
  • Methi Chutney (Fenugreek Chutney)

    Methi Chutney (Fenugreek Chutney)

    Methi (Fenugreek) Chutney

    Methi Chutney (Fenugreek Chutney)

    Methi Chutney is a popular North Indian condiment. Methi Chutney is packed with flavors, sourness from mango, sweetness from raisins; some bitterness from fenugreek, mixed with spices it has a very unique taste. Traditionally this is served with Kachories (fried puffed bread with lentils) and Puri (fried puffed bread).
    1 from 1 vote
    Print Recipe Pin Recipe
    Course Chutney
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 2 tablespoons fenugreek seeds (methi), available in Indian grocery stores
    • 4 dry mango slice, available in Indian grocery stores
    • 1/4 cup   raisins (kishmish)
    • 4 dates sliced in fours length wise (kajoor)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon  turmeric (haldi)
    • 1/2 teaspoon  red chili powder (lal mirch) adjust to taste
    • 1 tablespoon  coriander coarsely ground (dhania)
    • 1 tablespoon  fennel seeds coarsely ground (saunf)
    • 1-1/2 tablespoon mango powder (amchoor)
    • 1 teaspoon salt, adjust to taste
    • 1 tablespoon sugar adjust to taste
    • Approx. 1-1/2 cup water

    Instructions
     

    Method

    • Soak fenugreek seeds 6 hours or more. The seeds will swell to be about 3 times in volume. Drain the water.
    • In a pressure cooker add 1-1/2 cups of water and all the ingredients except sugar cook over medium high heat. After cooker start steaming lower the heat to medium and let it cook for about 8-10 minutes.
    • Open the pressure cooker after steamed has escaped, mix it well mash the mango slices.
    • Add the sugar, mix it well and let it simmer for 2-3 minutes. Chutney should have consistency of thick gravy, if needed add little more water.
    • Methi chutney can be served warm or at room temperature.

    Notes

    Notes
    Methi Chutney can be refrigerated for about one month.
     
    Tried this recipe?Let us know how it was!
  • Quinoa Vegetable Pilaf (Pulav)

    Quinoa Vegetable Pilaf (Pulav)

    Quinoa Vegetable Pilaf

    Quinoa Vegetable Pilaf (Pulav)

    Quinoa vegetable pilaf is a protein rich, gluten free and delicious dish. It is quick and easy to make. This can be served as a main dish or side dish.
    No ratings yet
    Print Recipe Pin Recipe
    Course rice
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For quinoa

    • 1 cup quinoa
    • 1-1/2 cup of water
    • 1 tablespoon oil
    • 1/2 teaspoon salt
    • Pinch of turmeric

    For vegetables

    • 1/2 cup peas
    • 1/2 cup corn
    • 1/2 cup carrot cut in small pieces
    • 1 tablespoon thinly sliced ginger
    • 1 green chili minced
    • 1 tablespoon oil
    • 1/2  teaspoon cumin seeds
    • 1/4 teaspoon  black mustard seeds
    • 1 bay leave
    • 1/2 teaspoon salt adjust to taste
    • 1 1ablespoon lemon or lime juice
    • 3/4 cup  tomato chopped for garnishing

    Instructions
     

    Method

    • Wash quinoa gently changing water several times.
    • In a sauce pan combine quinoa, water, oil, salt and turmeric. Bring to a boil, cover and reduce the heat to low. Let it simmer until quinoa is tender and water is absorbed. This should take about 15 minutes.
    • While quinoa is cooking heat the oil in other saucepan over medium heat, Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add the cumin seeds, black mustard seeds, and bay leave, as seeds crack add all the vegetables, carrot, corn, green peas, ginger, green pepper, and salt.
    • Let the vegetable cook over medium heat until vegetables are tender but firm.
    • Turn off the heat. Add quinoa to the mix of vegetable and gently fold it.
    • Finish off by adding lemon juice and tomatoes.
    Tried this recipe?Let us know how it was!

    Quinoa Vegetable Pulao: A Gluten-Free, Protein-Rich, Vegetarian Recipe 

    Quinoa vegetable pilaf is a protein rich, gluten free and delicious rice based vegan dish. It is quick and easy to make. This can be served as a main dish or side dish.

    Preparing the Quinoa for Quinoa Pulao Recipe: 

    In this essential step of the quinoa pulao recipe, it’s crucial to ensure the quinoa is thoroughly rinsed, thereby eliminating any bitterness or unwanted residues that might affect the final dish. By washing the quinoa gently and changing the water several times, you’re not only improving its flavor but also enhancing its overall texture. 

    The combination of quinoa, water, oil, salt, and turmeric in the saucepan sets the foundation for a flavorful base, infusing the quinoa with aromatic spices and seasoning it perfectly for the upcoming cooking process. Bringing this mixture to a boil, covering it, and then simmering it over low heat allows the quinoa to absorb the flavors while achieving the ideal tender consistency, typically taking around 15 minutes.

    Sautéing the Vegetables for Quinoa Vegetable Pilaf: 

    In this next phase of crafting the quinoa vegetable pilaf, heating oil in a separate saucepan is the initial step to infusing the dish with rich flavors. Testing the oil’s readiness with a cumin seed ensures that the temperature is optimal for the subsequent sautéing process, guaranteeing that the vegetables are cooked to perfection. 

    Incorporating a blend of cumin seeds, black mustard seeds, and bay leaves into the hot oil adds depth and complexity to the dish, creating a flavorful base that complements the nutty taste of quinoa. As the seeds crackle, adding a medley of vibrant vegetables – including carrot, corn, green peas, ginger, green pepper, and salt – infuses the pilaf with a colorful array of nutrients and textures, enhancing both its visual appeal and nutritional value.

    Combining Quinoa and Vegetables for Quinoa Pilaf with Vegetables: 

    In this pivotal moment of assembling the quinoa pilaf with vegetables, the careful integration of cooked quinoa with the sautéed vegetables ensures a harmonious fusion of flavors and textures. Gently folding the quinoa into the vegetable mixture allows for even distribution, ensuring that every bite is bursting with a delightful medley of ingredients. 

    This meticulous process of combining the quinoa and vegetables not only enhances the dish’s visual presentation but also ensures that each component contributes to its overall flavor profile, resulting in a balanced and satisfying culinary experience.

    Final Touches to Complete Quinoa Indian Vegetarian Recipes:

    As the quinoa Indian vegetarian recipe nears completion, adding the final touches of lemon juice and tomatoes imparts a burst of freshness and acidity, elevating the dish to new heights of flavor complexity. The tangy notes of lemon juice complement the earthy undertones of the quinoa and vegetables, while the juicy sweetness of tomatoes adds a delightful contrast, creating a symphony of flavors that tantalize the taste buds. 

    These carefully selected ingredients not only add vibrancy and depth to the dish but also reflect the diverse culinary influences of Indian cuisine, making this quinoa recipe a true celebration of flavor and tradition.

    If you loved our quinoa vegetable pilaf recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Mango Rice, Quinoa Vegetable Pilaf and Lemon Rice. 

  • Jaljeera in the Summertime!

    I have been wanted to work on my recipe for Jaljeera for a very long time now. Jaljeera is a very easy and flavorful drink to make up. I have many great memories of drinking Jaljeera in the summer. Jaljeera is similar to flavored lemonade. So I finally decided to work on the recipe and start formulating the ingredients and measurements for it. I decided my old Jaljeera recipe needed a revamp. So I decided to get inspiration from Google! While researching, I came across a blog for Jaljeera, where Naini Setalvad explains the benefits of all the spices used to make Jaljeera. Check out this interesting article at  http://www.dnaindia.com/health/column_jaljeera-magic_1263764  I thought it was interesting and wanted to share. This article reminded me of my grandmother’s thoughts on why Jaljeera is a great drink to enjoy on hot summer days.

    With that said, I am working on finalizing my recipe for Jaljeera! The recipe will be coming soon!

  • Aloo Jeera (Potatoes with Cumin Seeds)

    Aloo Jeera (Potatoes with Cumin Seeds)

    Aloo Jeera

    Aloo Jeera

    Aloo Jeera is a quick & easy yet a delicious side dish. This can compliment any meal. A whole cumin seeds have a slightly nutty flavor. In this recipe cumin seeds are one of the main spices. It makes up for a nice vegetable dry dish as a lunchbox option.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    plus boiling potatoes 25 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 cups about 5 medium size potato boiled peeled and cut into bite size pieces
    • 2 tbsp oil
    • 1-1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tbsp ginger thinly sliced adrak
    • 2 green chili seeded and sliced length wise hari mirch
    • 1-1/2 tsp crushed coriander dhania
    • 1/4 tsp turmeric haldi
    • 1/4 tsp red chili powder
    • 1 tsp salt
    • 1 tsp mango powder amchoor
    • 2 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan. Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.
    • Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.
    • Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.
    • Turn off the heat and add cilantro. Mix it well and serve it hot.

    Notes

    Notes:  Jeera Aloo also can be served as snack or chat drizzling with whipped yogurt and tamarind chutney. Make sandwiches, use left over Roti or Paratha and roo Aloo Jeera to make a Wrap and these wrap make a good lunch box meal.
    Tried this recipe?Let us know how it was!
  • Nariyali Bhat (Sweet Coconut Rice)

    Nariyali Bhat (Sweet Coconut Rice)

    Recipe submitted by Pradnya Honrao

    Nariyali Bhat (Sweet Coconut Rice)

    Narali Bhat is a traditional Maharastrian recipe cooked on Raksha bandhan. I was planning to cook it on Raksha Bandhan and at the same time I read about the contest. So I made it and now I am happy to share this recipe with you.
    1 from 1 vote
    Print Recipe
    Course rice
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 cup Basmati Rice
    • 1 cup Fresh garted Coconut or frozen shredded Coconut
    • 1 cup Sugar
    • 1 cup coconut milk and 1/2 cup water
    • 6 tsp Ghee or unsalted butter
    • 1/2 tsp Saffron soaked in 1 tbsp milk
    • Cardamom powder to taste
    • 3 to 4 whole Green Cardamom
    • 5 to 6 Cloves
    • 1 stick of cinnamon
    • pinch of salt
    • 1/3 cup Almonds, Cashew nuts, raisins all together

    Instructions
     

    Method

    • Wash and drain rice for 30 min.
    • Heat 3 tsp ghee, add cloves, cardamon and cinnamon. Add drained rice, saute for 2 min. Meanwhile boil coconut milk, water, pinch of salt.
    • Add this mixture on rice.
    • Let it boil on medium high. As starts boiling, reduce the heat to low put the lid and let it cook for about 10 min. Cook the rice completly. Take out the rice on the plate and cool it completely.
    • In another pan mix grated coconut, sugar, nuts and cook until the mixture thickens and feels dry. Add rice, saffron, 2tsp ghee and Cardamom powder.
    • Mix it lightly. Try not to break rice grains. Put the tight lid on and and let it cook on very low flame for 15 min. Turn off the heat and keep the lid on for another 5 min.
    • Sweet coconut rice is ready to serve. Enjoy.

    Notes

    Additional Tips:
    1. Traditional Narali bhat is cooked with jagerry. Take yellow jagerry instead of sugar.
    2. Cook the rice completly. after cooking rice with coconut mixture it will again dry up litbit.
    3. Use orange food color instead of saffron.
    Tried this recipe?Let us know how it was!
  • Indian Horchata Recipe

    Indian Horchata Recipe

    Recipe submitted by Samahita Kabra

    Horchata Indian Style

    Indian Horchata Recipe

    The Mexican rice drink called Horchata has been adapted to Indian tastes. It is not only a refreshing drink but also very good for health.
    No ratings yet
    Print Recipe Pin Recipe
    Course Beverages
    Cuisine Indian

    Ingredients
      

    Ingredients

    • 1/2 cup long grain rice
    • 2 inch cinnamon stick
    • 2 cardamom pods 
    • 2 cups warm water
    • 1/2 cup powdered sugar
    • 1/2 cup coconut milk
    • 1 tsp flaked almonds

    Instructions
     

    Method

    • Rinse rice and pour warm water on top.
    • Add cinnamon stick and cardamom pods. Cover and let the rice soak overnight or for at least 10 hours.
    • Puree the soaked rice in a blender along with cinnamon stick and cardamom pods.
    • Strain pureed rice and water through muslin cloth, squeezing it firmly to extract as much flavor as possible.
    • Blend the powdered sugar and coconut milk with the rice extract.
    • Serve chilled in a tall glass with ice. Sprinkle flaked almonds on top for texture.
    Tried this recipe?Let us know how it was!
  • Copo Rice Kebab

    Copo Rice Kebab

    Recipe submitted by Anamika Sachdeva

    Copo Rice Kebab

    Copo Rice Kebab

    Copo Rice Kebab is a sweet delight made with rice and potato. It can be served as a snack or dessert. Enjoy it with friends and family.
    No ratings yet
    Print Recipe Pin Recipe
    Course rice
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 250 g Rice
    • 3 Potatoes
    • 2 Corns
    • 100 g Jaggery
    • 3/4 cup Water
    • 100 g Coconut powder
    • 2 table spoon Ghee
    • 1 tea spoon Cardamom powder
    • 1 tea spoon Cinnamon powder
    • 100 g Corn flour
    • 50 g Sesame Seeds
    • Oil to fry

    Instructions
     

    Method

    • Soak rice for about 1 hour; cook the rice, til it become soggy.
    • Boil the potatoes.
    • Mix both the ingredients in grinder and pour it out in a bowl and leave it for some time to be settled down.
    • Take a deep pan, and add grated jaggery with water so that it becomes a bit liquid.
    • Then add ground corn to it and mix them well until it becomes quite thick.
    • After that add coconut powder, ghee, cardamom, cinnamon powder to it, so that it become a thick paste, pour it in another bowl.
    • Take the mixer of rice – potato and put some corn flour to resist it from sticking on our hand.
    • Take this paste in your palm and place the jaggery-corn paste in the center of it and make flat ball like structure of it.
    • Cover those balls with sesame seeds.
    • Fry these balls on medium flame till they become golden brown.
    • Now they are ready to be served hot.

    Notes

    Additional Notes:
    We can even use the left over cooked rice. The dish will remain soft after a long period, therefore it can be packed for your kid’s lunch.
    Tried this recipe?Let us know how it was!
  • Jaljeera Drink (Indian Flavored Lemonade)

    Jaljeera Drink (Indian Flavored Lemonade)

    Jaljeera Drink

    Jaljeera Drink (Indian Flavored Lemonade)

    Jaljeera is very refreshing drink. Best way to describe Jaljeera, Indian flavored lemonade. Jaljeera is a popular summer drink in India.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Drinks
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/4 cup packed chopped mint leaves podhina
    • 1/4 cup packed chopped cilantro hara dhania
    • 1 tbsp chopped ginger adrak
    • 1 tbsp cumin seeds dry roasted and powder bhuna jeera
    • pinch asafetida hing
    • 1 tsp salt
    • 1 tsp black salt
    • 3 tbsp lemon juice
    • 1 tbsp tamarind seedless imli
    • 2 tbsp sugar
    • 4 cups water
    • 1 cup crushed ice

    Instructions
     

    •  Blend all the spices into the paste using enough water needed to blend. Strain the spice mix and squeeze all the spicy water out. Discard the roughage. Add the water, mix it and serve over the ice.
    Tried this recipe?Let us know how it was!
  • Mango Slush

    Mango Slush

    Mango Slush

    Mango Slush

    Mango Slush is just perfect for hot summer days, very refreshing and cooling. This can be served as a sherbet, a low calorie and low fat dessert or drink. Mango Slush has a great taste and is super easy to make.
    No ratings yet
    Print Recipe Pin Recipe
    Course Beverages
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 1 large ripe mango peeled and cubed this will make approx. 1-1/2 cups of cubed mango
    • 2  teaspoons ginger juice (to make ginger juice shred the ginger using the fine shredder and squeeze)
    • 2 tablespoons lime juice
    • 3  tablespoons sugar adjust to taste as it depends on sweetness of mangoes
    • 3 cups of ice
    • Zest from one lime for garnishing

    Instructions
     

    Method

    • Keep all the ingredients ready.
    • Just before serving place all the ingredients in a blender and process at high speed until it is crushed and smooth. Do not melt all the ice as Mango Slush is more enjoyable with lots of crushed ice
    • Serve Mango Slush immediately and garnish with lime zest.
    Tried this recipe?Let us know how it was!
  • Indian Zucchini Pasta

    Indian Zucchini Pasta

    Indian Zucchini Pasta Recipe

    Indian Zucchini Pasta

    Zucchini pasta is a whole wheat egg-less pasta, made with fresh ingredients and tastes great. This is a healthy recipe and easy to make. This is actually an old recipe from my grandmother, but she used Turai instead zucchini (turai is from same family as zucchini) and the dish is known as nanua ka petha in Bihar.
    No ratings yet
    Print Recipe Pin Recipe
    Course fusion
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 3 cup finely chopped zucchini about 2 medium size zucchini
    • 1 tablespoon oil
    • Pinch of asafetida
    • ½ teaspoon cumin seeds (jeera)
    • ¼ teaspoon turmeric (haldi)
    • 3-4 dried whole red chili
    • 1-2 bay leaf
    • 1 teaspoon 1 teaspoon salt adjust to taste
    • 1/8 teaspoon sugar
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons melted butter or ghee

    For Pasta

    • ¼ cup whole-wheat flour
    • Pinch of salt
    • Approx. 2 tablespoons of water use as needed
    • ½ teaspoon of oil to knead the dough

    Instructions
     

    Method

    • Mix flour, salt and water together to make a firm dough (add water as needed).
    • Knead the dough on a lightly greased surface to make the dough smooth and pliable.
    • Let the dough rest for at least five minutes or more.
    • Divide the dough into 2 equal parts.
    • Make smooth ball and roll into about 5-inch circle like roti or tortilla.
    • Cut them in approx. 1” squares. Set aside.
    • Wash and peel the zucchini and cut them in small pieces.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Add the cumin seeds as they crack add asafetida, whole red chilies, bay leaf, and turmeric stir for few seconds.
    • Add zucchini, salt and about 2 cups of water. After it comes to boil let it cook for 2-3 minutes. Add the pasta lower the heat to low medium cover the pan and let it cook for approx. 20-25 minutes.
    • Turn off the heat and add sugar.
    • Before serving squeeze lemon juice and add the clarified butter.
    • Serve hot and enjoy!

    Notes

    Variations
    To make spicy add ¼ teaspoon of garam masala.
    This is good Vegan recipe if you do not use Butter.
    Tried this recipe?Let us know how it was!
  • Chilled Melon Soup

    Chilled Melon Soup

    Chilled Melon Soup

    Chilled Melon Soup

    Looking for adding some pizzazz to your summer meal? Try this refreshing Chilled Melon Soup. It is quick & easy to prepare and can be served as a starter or dessert. This is a light and elegant soup, perfect for summer.
    4 from 1 vote
    Print Recipe Pin Recipe
    Course Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2  medium cantaloupe peeled seeded and cubed this will make 4 cups of cubed cantaloupe
    • 1/2  cup plain yogurt
    • 2 tablespoon sugar
    • 1 tablespoon finely chopped ginger
    • 6-8 mint leaves
    • 1/4  teaspoon salt
    • Pinch of black pepper
    • 1 tablespoon freshly squeezed lemon juice

    Instructions
     

    Method

    • In a blender puree ginger, mint leaves with half the melon. Add remaining melon, yogurt, sugar, salt, pepper and lemon juice. Blend until it is smooth.
    • Refrigerate for best taste. Keep in freezer for about half an hour before serving.

    Notes

    Notes
    Try any variety of melon in this recipe.
    Tried this recipe?Let us know how it was!
  • Summer Special Smoothie

    Summer Special Smoothie

    Recipe submitted by Sumit Kaur

    Summer Special Smoothie

    Summer Special Smoothie

    Summer Special Smoothie is a great two layered smoothie that is both fun and colorful. Cool off this summer with this special smoothie. Its a beverage that goes great in summer.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course Beverages
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Bottom layer:

    • 1 large mango, peeled and chopped
    • 1/2 cup orange juice
    • 1 tablespoon lime juice
    • 2 tablespoons honey
    • 4 medium ice cubes (crushed)
    • 1/2 cup milk

    Top Layer:

    • 1 banana, chopped
    • 10 strawberries, cut in half
    • 1 tablespoon lime juice 
    • 4 medium ice cubes(crushed)
    • 1/2 cup milk

    Instructions
     

    Method

    • 1. In a blender, blend the mango till it becomes like puree. Then add orange juice, lime juice, honey, milk and crushed ice cubes, blend again until smooth and pour into 4 glasses, covering half the glass and set aside.
    • 2. Rinse the blender, then blend the banana and strawberries to a puree, add lemon juice, milk and crushed ice cubes, blend again until smooth and gently pour into the half-filled glasses while trying to maintain a line separating the layers.
    • 3. Cut a slice of lime and decorate the glass with it.
    • 4. Enjoy the chilled smoothie.

    Notes

    Additional Notes:
    • Both the layers should be quite thick in consistency to get the differentiated coloured look.
    • Add 1 tsp of sugar during the top layer preparation if required as per taste. I have not mentioned that because banana itself is already sweet.
    Tried this recipe?Let us know how it was!
  • Masala Thai Iced Tea

    Masala Thai Iced Tea

    Recipe submitted by Siminder Kaur

    Masala Thai Iced Tea

    Masala Thai Iced Tea

    Masala Thai Iced Tea is a refreshing take on the traditional Thai iced tea infused with Indian spices. Its a great beverage to be tried during summers and infused with spices it acts as a healthy option to be tried.
    No ratings yet
    Print Recipe Pin Recipe
    Course tea
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 1/2 cup water
    • 1/4 inch piece peeled ginger
    • 2 green cardamom pods, crushed slightly
    • 2-3 small pieces cinnamon
    • 2 cloves
    • 1 teaspoon fennel seeds
    • 1/2 – 1 tablespoon loose tea (depending upon taste) or 2 black tea bags
    • 1/4 cup sweetened condensed milk, adjust as needed
    • 1-2 sprigs of mint leaves

    Instructions
     

    Method

    • In a sauce pan / pot, put water, ginger, cardamom, cinnamon, cloves, fennel seeds and let it come to a boil.
    • After water comes to a boil, put tea and let it steep for 3-5 minutes until tea loses its color and fragrance into the water.
    • Cool the tea mixture and let it come to room temperature.
    • Strain the tea using a sieve and mix well with the condensed milk. Taste for sweetness and adjust condensed milk according to taste.
    • Cover and refrigerate until ready to serve. Garnish with mint sprigs just before serving. Tea is best served when chilled.

    Notes

    Additional Tips:
    • To add more flavor, top with whipped cream and/or make a swirl with some more condensed milk to make it look prettier.
    Tried this recipe?Let us know how it was!