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!
Wash and soak the tapioca in about 1/3 cups of water for at least two hour, Sabudana will soak up most of the water and become light and fluffy.
Boil the milk in heavy bottom pan after milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so milk does not burn in bottom of the pan.
Add the tapioca cook until tapioca is soft and has become translucent this should take about 4 minutes.
Next add sugar, cardamom, pistachios, and saffron and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.
Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main course meal.
Add the flour, salt, and oil to a bowl and mix it well.
Add the chilled water slowly, mixing with your fingers as you pour the water. Do not knead the dough. The dough should be very soft but not sticking to fingers. Cover the dough and let it sit for at least fifteen minutes.
To Make Filling
Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.
Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and salt, stir fry for another few minutes.
While stir frying the peas mash them with spatula.
Let the filling cool to room temperature.
To Make Kachoris
Take the dough and lightly knead it. Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make it into about a 2-inch circle. Leaving the center, a little thicker than the edges around. Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 12 balls.
Let the filled balls sit for 3 to 4 minutes before pressing.
Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
Heat about 1-1/2 inches of oil in a frying pan on medium heat. To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slowly.
Do not overcrowd the kachoris in a frying pan, fry them on medium heat. After they are puffed, slowly turn them over.
It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.
If the kachoris are fried on high heat, they will get soft and will not be crispy.
Notes
Serving suggestionsKachoris can be served plain, with Boondi Ka Raita, or with Aloo Dum.
Keyword Appetizer, Breakfast, Lunch Box, Main Dish, Mattar Kachori, Party Food, Stuffed Puri
Spinach pakoras are delicious as a snack. Spinach pakoras can be served many different ways and they always taste great as an appetizer. One of my favorite ways to serve these pakoras is papdi chaat.
Mix all the dry ingredients together: besan, corn starch, black pepper, cumin seeds, asafetida, and salt. Corn starch adds to the crispness.
Add the water slowly to make a smooth batter (batter should be thin consistency).
Heat the oil in a frying pan on medium high heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
Dip the spinach leaf into the batter one at a time, making sure it is covered by the batter completely; wipe it from side of the batter bowl making sure batter is evenly spread over spinach. Then, slowly drop in the slices into the frying pan.
Fry the pakoras in small batches. The pakoras will take about 2 to 3 minutes to cook.
Turn them occasionally. Fry the pakoras until both sides are golden-brown.
The crispy, delicious pakoras are now ready to serve.
They can be stored for several days in air tight container.
Notes
TipsIf oil is too hot pakoras will not be crispy; if oil is not hot enough, pakoras will be greasy.Serving Suggestions
Spinach pakoras can be served as chips with your choice of dipping sauce.
Crispy spinach pakoras are a quintessential Indian snack that tantalize taste buds with their crunchy texture and flavorful profile. Spinach Pakora, a delightful blend of appetizers and snacks, is a gluten-free and vegan treat perfect for winter recipes, offering a crunchy and flavorful indulgence. These bite-sized delights, also known as crispy spinach pakoras, are a favorite among food enthusiasts for their simplicity and robust taste. In this comprehensive guide, we delve into the art of crafting these irresistible treats, exploring the crispy spinach pakoras recipe, step by step.
Step 1: Gathering Ingredients
To embark on this culinary adventure, gather the necessary ingredients. Fresh spinach leaves, besan (gram flour), rice flour, ajwain (carom seeds), turmeric powder, chili powder, cumin seeds, asafetida (hing), and salt are the key players in this recipe. These ingredients blend harmoniously to create the signature flavor and texture of crispy spinach pakoras.
Step 2: Preparing the Batter
Begin by washing the spinach leaves thoroughly and patting them dry. Chop the spinach finely, ensuring uniformity in size. In a mixing bowl, combine besan, rice flour, ajwain, turmeric powder, chili powder, cumin seeds, asafoetida, and salt. Gradually add water to the dry mixture, whisking continuously until a smooth batter forms. The consistency should be thick enough to coat the spinach leaves evenly.
Step 3: Coating the Spinach
Dip each spinach leaf into the prepared batter, ensuring it is well-coated on both sides. Gently shake off any excess batter to achieve a light coating. Repeat this process for the remaining spinach leaves, arranging them on a plate for frying.
Step 4: Frying to Perfection
Heat oil in a deep-frying pan over medium-high heat. Once the oil reaches the desired temperature, carefully slide the coated spinach leaves into the hot oil, ensuring they are not overcrowded. Fry the spinach pakoras until they turn golden brown and crisp, flipping them occasionally for even cooking. Once done, transfer them to a plate lined with paper towels to absorb any excess oil.
Step 5: Serving and Enjoying
Serve the hot and crispy spinach pakoras with a side of mint chutney or tamarind sauce for an added burst of flavor. These delectable treats are perfect for snacking on rainy days or as appetizers for gatherings. Enjoy the crunchy exterior giving way to the tender spinach inside with every bite.
Variations:
Paneer Spinach Pakoras: Add crumbled paneer (Indian cottage cheese) to the batter for a creamy twist.
Cheese Spinach Pakoras: Stuff the spinach leaves with cheese before coating them with batter for a gooey surprise.
Benefits:
Spinach is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants that promote overall health. Incorporating spinach into pakoras not only enhances the flavor but also adds a dose of goodness to this indulgent snack. Additionally, the use of besan (gram flour) provides a gluten-free alternative, making it suitable for individuals with dietary restrictions.
FAQs:
Q: Can I make crispy spinach pakoras ahead of time?
A: While pakoras are best enjoyed fresh and hot, you can prepare the batter in advance and fry them just before serving to retain their crispiness.
Q: Can I bake spinach pakoras instead of frying them?
A: Although frying yields the crispiest results, you can try baking spinach pakoras in a preheated oven at 375°F (190°C) for approximately 15-20 minutes or until golden brown.
Q: Can I freeze leftover pakoras?
A: While pakoras are best consumed fresh, you can freeze any leftovers in an airtight container. Reheat them in the oven or air fryer for a few minutes until warmed through.
Explore More Delectable Recipes
For more mouthwatering recipes and culinary inspiration, explore the following links from Manjula’s Kitchen:
Panna is a mango drink, also known as amras or amjhora. This is made with green cooking mangoes. Panna is a very popular beverage for hot summer days. Raw mango pulp with black salt, sugar, and mint has a very cooling effect against hot and dry wind.
Paneer Tikka Masala is a gourmet main course dish that is simple to cook but very flavorful. Marinated paneer with tomato gravy makes a delightful dish for a formal dinner.
Slice the paneer in about 1/8-inch-thick and about in one inch squares.
Mix ginger, salt, pepper, coriander, and yogurt with sliced paneer in a bowl, cover it and let the mixture marinate for at least an hour. It is better to have the paneer marinate in a refrigerator.
Blend tomatoes and green chilies to make a puree and keep aside.
Dissolve the corn starch in 2 tablespoons of water and keep aside. Corn starch is used to give thickness to gravy.
Heat 1 tablespoon of oil in flat frying pan on medium heat, making sure to oil the entire surface of the pan.
Next put the marinated paneer in frying pan and gently stir-fry for about 3 to 4 minutes until paneer becomes light brown. Take out the paneer in a bowl and use the same frying pan to make the gravy.
To prepare the gravy, add 1 table spoon of oil in a frying pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add bay leaves and stir for a few seconds.
Add the tomato puree, coriander powder, turmeric, red chili powder, sugar, and cook for about 4 minutes on medium heat.
Add the corn starch mix stir for few minutes till the sauce thickens.
Add the stir-fry paneer in the tomato gravy and let it cook for 3 to 4 minutes on low medium heat.
Turn off the heat and add cilantro and garam masala stir slowly and cover the pan for few minutes.
How To Make Paneer Tikka Masala – Manjula’s Kitchen
Paneer Tikka Masala, a gluten-free delight, is a delectable gravy-based dish known for its simplicity in preparation and remarkable flavor profile. The essence of this culinary masterpiece lies in marinated paneer cubes immersed in a flavorful tomato-based gravy. The straightforward cooking process belies the rich and complex taste it imparts, making Paneer Tikka Masala an ideal choice for those seeking a straightforward yet exquisite dish. It is best served with Roti, Naan, Jeera Rice and Lacha Paratha
1. Preparing the Jain Paneer Tikka for the Ultimate Flavor:
The meticulous process of How To Make Paneer Tikka Masala recipe involves slicing the paneer into 1/8-inch-thick squares, each measuring approximately one inch. This precise cutting ensures that the paneer absorbs the myriad flavors during marination, contributing to the dish’s overall richness. In a mixing bowl, the amalgamation of ginger, salt, pepper, coriander, and yogurt transforms the paneer into a delightful canvas for the forthcoming culinary masterpiece. It is imperative to cover and refrigerate the marinated paneer for at least an hour, allowing time for the ingredients to harmonize and elevate the essence of Jain Paneer Tikka Masala.
Perfecting the Tomato Puree for the Heart of the Dish:
The soul of the Jain Paneer Tikka Masala recipe lies in the sumptuous tomato puree. To concoct this essential element, a harmonious blend of tomatoes and green chilies is created, resulting in a smooth and vibrant puree. This puree serves as the foundation upon which the entire paneer tikka masala recipe thrives. It encapsulates the essence of freshness and spice, complementing the marinated paneer and enhancing the overall gastronomic experience.
Elevating the Texture with Corn Starch Elegance:
To achieve the desired thickness in the gravy, dissolve cornstarch in two tablespoons of water, a crucial step in perfecting the Jain Paneer Tikka Masala recipe. This corn starch infusion contributes not only to the visual appeal of the dish but also imparts a luxurious texture to the gravy. The meticulous attention to this detail ensures that every bite of the paneer tikka masala is a symphony of flavors and textures.
Transformative Sautéing of Marinated Paneer:
The journey to create the perfect Jain Paneer Tikka Masala takes a transformative turn as the marinated paneer meets the heat of a well-oiled frying pan. The sizzle and aroma that fill the kitchen during the 3 to 4 minutes of gentle stir-frying mark the inception of the dish’s visual and aromatic allure. The light browning of the paneer adds a subtle crunch, creating a delightful contrast to the impending velvety tomato gravy.
Crafting an Aromatic Gravy Symphony:
The artistry of making Jain Paneer Tikka Masala reaches its zenith with the crafting of the aromatic gravy. In the sizzling oil, cumin seeds, asafetida, and bay leaves engage in a flavorful dance, infusing the base with a tantalizing aroma. The introduction of the tomato puree, combined with coriander powder, turmeric, red chili powder, and a hint of sugar, creates a symphony of flavors that defines the essence of paneer tikka masala.
Culminating in Jain Paneer Tikka Masala Perfection:
As the final act in the culinary saga, the integration of the corn starch mix imparts the desired thickness to the gravy, harmonizing all elements of the Jain Paneer Tikka Masala. The reunion of the stir-fried paneer with the flavorful tomato gravy is a moment of gastronomic alchemy. The careful simmering over low-medium heat for 3 to 4 minutes allows the paneer to absorb the essence of the gravy, resulting in a dish that is the epitome of Jain paneer tikka perfection. Concluding with the gentle addition of cilantro and garam masala, the pan is covered, giving the flavors a moment to intertwine before presenting the masterpiece – a delectable Jain Paneer Tikka Masala ready to captivate the palate.
Arbi is stir-fry and mildly spiced with light crunch makes a great side dish or also can be served as an appetizer. Aroma of carom seeds (ajwain) makes this dish a very inviting snack.
6 medium size Taro roots (arbi) or about 3 cups sliced taro roots
3 tablespoons oil
4 whole dry red pepper
1 teaspoon carom seeds (ajwain seeds)
2 teaspoon coriander powder
1/4 teaspoon turmeric
1/4 teaspoon red chili powder
1 teaspoon salt adjust to taste
1/2 teaspoon mango powder (amchoor) adjust to taste
Instructions
Method
Wash the taro roots and pat dry. Peel them and slice them about 1/8” thick.
Heat the oil in a frying pan over medium high heat.
Add carom seeds (ajwain) and whole red pepper, stir-fry for few seconds until red pepper has become little dark in color.
Add sliced taro roots stir-fry for 2 to 3 minutes and cover.
Let it cook for 5 to 6 minutes or until they are tender (stir once or twice in between) and cover it back until they are tender.
Next add salt stir and cover for about 2 minutes.
Now add coriander powder, red chili powder, and turmeric stir fry until taro roots are light golden brown this will take about 4 minutes. Add mango powder and stir.
Peel and cut the boiled potato into ¼-inch cubes. Set aside
Wash the chickpeas and soak in four cups water for at least eight hours. Chickpeas will increase to two and a half times their original volume.
Drain the water and wash the chickpeas.
Place the chickpeas in a pressure cooker with four cups water. Cook on medium high heat. When it starts to steam, turn down the heat to medium, and cook for another eight minutes.
Turn off the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
Heat the oil in a saucepan over medium heat, add the gram flour (besan) and stir fry one to two minutes, until the color changes to golden brown.
Add grated ginger and minced green chili, stir for a few seconds. Add the chickpeas to the gram flour.
Add salt, black salt, black pepper, roasted cumin seed powder, and mango powder. Lightly mash chickpeas while mixing in the spices. Cook on low heat 10 to 15 minutes. Turn off the heat.
Cook on low heat for 10 to 15 minutes. Turn off the heat.
Add the potatoes, garam masala, and lemon juice. Mix gently.
Before serving, let the chickpeas sit at least half an hour to absorb all the flavors. The gravy will thicken as it cools.
Notes
Serving Suggestions
Chole chaat tastes best when served warm.
Garnished the chole chaat with ginger relish and/or a slice of lemon.
Serve chole chaat as a lettuce wrap using Romaine lettuce leaves. It provides a nice crunch to the chaat and makes for a beautiful presentation.
Tips
For an easier and quicker recipe, substitute canned chickpeas.
*The roasted cumin seed powder is prepared by dry roasting whole cumin seeds and then grinding them to a powder.
Chole Chaat Recipe: A Tangy Twist to Spicy Chickpeas
Introduction to Chole Chaat Recipe
Chole Chaat is a delightful fusion of street food flavors, blending the essence of appetizers with the tanginess of chaat, all while being gluten-free and vegan, making it a perfect choice for those seeking delicious and wholesome street food recipes.
This chole chaat recipe offers a unique twist to traditional chickpeas by infusing them with a medley of spices and chutneys. Perfect for snacking or as a side dish, this chole chaat is sure to be a crowd-pleaser at any gathering. Let’s dive into the flavorful journey of creating this irresistible recipe of chole chaat.
How to Make Chole Chaat: Step-by-Step Guide
To begin preparing the Chole Chaat, start by peeling and cutting the boiled potato into uniform ¼-inch cubes. This step ensures that the potatoes will cook evenly and integrate well with the other ingredients. Set aside the cubed potatoes for later use.
Next, thoroughly wash the chickpeas and proceed to soak them in four cups of water for a minimum of eight hours. This soaking process allows the chickpeas to rehydrate and soften, expanding to approximately two and a half times their original volume. After the soaking period, drain the water from the chickpeas and give them a final rinse to remove any residual impurities.
Now, it’s time to cook the chickpeas. Place the soaked chickpeas in a pressure cooker along with four cups of fresh water. Set the pressure cooker on medium-high heat and allow it to come to a steam. Once steam begins to emit, reduce the heat to medium and continue cooking for an additional eight minutes. It’s crucial to ensure that the pressure cooker is properly sealed and maintained during the cooking process.
After cooking, turn off the heat and allow the pressure cooker to naturally release its steam until it’s safe to open. The chickpeas should now be soft and tender, ready to be incorporated into the chaat.
Meanwhile, in a separate saucepan, heat oil over medium heat. Once the oil is heated, add the gram flour (besan) and stir-fry for one to two minutes until it takes on a golden brown hue. This toasting of the gram flour enhances its flavor and aroma.
To the golden-brown gram flour, add grated ginger and minced green chili, stirring briefly to infuse their flavors into the mixture. Then, introduce the cooked chickpeas to the pan, along with the specified amounts of salt, black salt, black pepper, roasted cumin seed powder, and mango powder. Lightly mash the chickpeas while incorporating the spices, allowing them to meld together over low heat for 10 to 15 minutes.
Following this, gently incorporate the previously prepared cubed potatoes into the chickpea mixture, along with the garam masala and freshly squeezed lemon juice. Stir gently to ensure all ingredients are evenly distributed.
Before serving, allow the Chole Chaat to rest for at least half an hour to allow the flavors to fully develop and meld together. During this time, the gravy will naturally thicken, enhancing the overall texture and taste of the dish.
For serving, Chole Chaat is best enjoyed warm, garnished with optional ginger relish and/or a slice of lemon for added freshness. For a creative presentation, consider serving the chaat as lettuce wraps using Romaine lettuce leaves, which provide a satisfying crunch and elevate the dish’s visual appeal.
Lastly, for a quicker alternative, canned chickpeas can be substituted in place of soaked and cooked chickpeas. Additionally, the roasted cumin seed powder mentioned in the recipe can be easily prepared by dry roasting whole cumin seeds and subsequently grinding them into a fine powder, imparting a robust, smoky flavor to the dish.
Tips for Perfecting Your Chole Chaat Recipe
To enhance the flavor profile of the chole chaat, you can add a pinch of amchur (dry mango powder) or chaat masala for an extra tangy twist.
For a healthier version, you can use boiled chickpeas instead of cooking them in oil. Simply boil the chickpeas until tender and proceed with the recipe as directed.
Customize the spice level of the chole chaat according to your preference by adjusting the amount of green chilies or red chili powder used in the masala.
Variations to Explore
Paneer Chole Chaat: Add cubes of paneer (Indian cottage cheese) to the chole chaat for a protein-rich variation.
Sprouts Chole Chaat: Incorporate sprouted chickpeas or mixed bean sprouts to amp up the nutritional content of the chaat.
Avocado Chole Chaat: For a creamy twist, top the chole chaat with diced avocado and a dollop of yogurt.
Benefits of Chole Chaat
Chickpeas, the star ingredient of chole chaat, are a rich source of protein, fiber, and essential nutrients such as iron, magnesium, and folate.
The spices used in chole chaat, such as cumin, ginger, and garlic, are known for their digestive properties and can aid in digestion.
Chole chaat is a wholesome and satisfying snack option that can help curb hunger cravings while providing a burst of energy.
FAQs (Frequently Asked Questions)
Can I use canned chickpeas instead of dried chickpeas for this recipe?
Yes, you can substitute canned chickpeas for dried chickpeas. Simply rinse and drain the canned chickpeas before using them in the recipe.
Can I prepare the chole chaat in advance?
Yes, you can prepare the chole chaat ahead of time and store it in the refrigerator for up to 2-3 days. Simply reheat it before serving.
Is chole chaat suitable for vegetarians and vegans?
Yes, chole chaat is a vegetarian and vegan-friendly dish as it does not contain any animal products.
Can I adjust the spiciness of the chole chaat according to my preference?
Absolutely! Feel free to adjust the amount of green chilies or red chili powder to suit your taste buds.
What can I serve with chole chaat?
Chole chaat pairs well with crispy papdis (fried dough wafers), sev (crispy chickpea noodles), or even plain yogurt for a refreshing contrast.
These Whole Wheat Almond Eggless Cookies are perfect gluten free, desserts, kid-friendlysnacks, or a delicious treat anytime. Made with wholesome ingredients, they offer a healthier twist on traditional cookies without compromising on taste.
1/2 teaspoon green cardamom seed coarsely powder (ilaichi)
1/2 cup unsalted butter (8 tablespoons or 4oz)
About 2 tablespoons of milk or as needed
Instructions
Method
Pre heat the oven to 360 degree F.
In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well.
Next add soft butter and milk to the flour mixture to make dough. Dough should be very soft.
Divide the dough into about 24 equal parts and make them into balls.
Press each ball between your palms lightly; every piece should be about 1/2” in thickness.
Place the dough balls on an ungreased cookie sheet about inch a part.
Bake the cookies for about 18 minutes or until cookies are lightly gold brown.
After they become lightly golden brown remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.
Pav is a soft bun bread. Vada is a spicy potato mixture coated with gram flour batter and deep fried. This is a very popular dish for people in Mumbai, it’s a street food often sold by road side vendors.
Dry roast peanuts on medium heat until peanuts lightly change color. Add red chilies and roast for another minute until chili become dark. Reduce the heat to low, add sesame seeds and roast for another minute. Turn off the heat, add coconut powder and mix it well.
Transfer the peanut mix into a bowl.
Wait until the peanut mix cools off. Grind it to make it a coarse powder. Adjust salt to taste. This is a dry powder chutney.
Batter
Mix gram flour, salt and cilantro (hara dhania), and add water slowly to make a thick but smooth batter. Set aside.
Vada
Peel and mash the boiled potatoes keeping the crumbly in texture.
Heat two tablespoons of oil in a pan on medium heat.
Add mustard seeds and as the seeds crack add mashed potatoes, ginger paste, minced green chili, turmeric, and salt.
Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
After mixture cools off, divide the potato mix slightly bigger than a golf ball.
Make them into smooth ½ inch thick patties, rolling between slightly greased palms.
Heat oil in a frying pan on medium high heat.
The frying pan should have about 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
Dip the potato patties into the batter one at a time, making sure the patties are completely covered by the batter. Then, slowly drop them into the frying pan.
Vada will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the vada until both sides are golden-brown.
Notes
How to Serve Pav Vada
Take one pav bun, slit in half, spread the cilantro chutney and tamarind chutney to each pav as desired.
Next sprinkle the peanut chutney.
Place the potato vada, lettuce leave and sliced tomato on one half of the bun.
Peel and wash laucki (bottle gourd). Cut into half-inch cubes.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds. When seeds start to crack, add the asafetida and whole red chilies. Stir for a few seconds. Add ginger, turmeric, and chili powder and stir for a few seconds.
Add the chana dal, bottle gourd, salt, and one cup of water (adjust as needed to desired gravy thickness; bottle guard varies in moisture content).
Cook the chana dal until soft. About fifteen minutes. Turn off the heat and add the mango powder, garam masala, and cilantro. Stir and cover the pan for a few minutes before serving.
Notes
Serving suggestionServe with roti (whole wheat flat bread), paratha (flat bread), or plain rice.VariationsMango powder can be replaced with lemon juice.Add two tablespoons dry fenugreek leaves or two tablespoons of fresh chopped fenugreek leaves when adding the bottle gourd.
Lauki Chana Dal, also known as bottle gourd with split chickpeas, is a nutritious gluten free and flavorful dish that is popular in Indian cuisine. This wholesome recipe combines tender bottle gourd (lauki) with protein-rich split chickpeas (chana dal) to create a comforting and satisfying dish. In this Lauki Chana Dal recipe, we’ll show you how to make this delicious sabzi (vegetable dish) step by step, so you can enjoy its goodness at home.
Step 1: Preparing the Ingredients:
To start, gather all the necessary ingredients for making Lauki Chana Dal. Rinse the chana dal under cold water and soak it for a few hours or overnight to soften. Meanwhile, peel the bottle gourd and chop it into small cubes. Finely chopped tomatoes, green chilies, garlic, and ginger. Having all the ingredients prepped and ready will make the cooking process smoother.
Step 2: Cooking the Chana Dal:
In a pressure cooker or a pot, add the soaked chana dal along with water, turmeric, and salt. Pressure cook or simmer until the dal is soft and cooked through. Cooking the dal separately ensures that it’s tender and retains its shape when combined with the other ingredients later. Once the dal is cooked, set it aside while we prepare the rest of the dish.
Step 3: Tempering the Spices:
In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter. Next, add ginger, followed by chopped green chilies. Sauté until the raw aroma of the spices disappears and the mixture becomes fragrant.
Step 4: Adding the Bottle Gourd:
Once the spices are tempered, add the chopped bottle gourd to the pan. Stir well to coat the gourd pieces with the aromatic spices. Cook the bottle gourd for a few minutes until it starts to soften slightly. The gentle cooking process allows the flavors to meld together, resulting in a delicious and well-balanced dish.
Step 5: Combining with Chana Dal:
Now, add the cooked chana dal to the pan with the bottle gourd and spices. Stir gently to combine all the ingredients. Allow the mixture to simmer for a few more minutes, allowing the flavors to mingle and the bottle gourd to cook through completely. Adjust the seasoning with salt and add a pinch of garam masala for extra flavor if desired.
Step 6: Finishing Touches:
Once the Lauki Chana Dal is cooked to perfection, garnish it with freshly chopped cilantro leaves for a burst of freshness and color. You can also squeeze a bit of lemon juice over the dish to enhance its flavor. Serve the Lauki Chana Dal hot with steamed rice or roti for a wholesome and satisfying meal.
Tips for Making Perfect Lauki Chana Dal:
Soak Chana Dal: Soaking the chana dal beforehand helps reduce cooking time and ensures that it cooks evenly.
Don’t Overcook Bottle Gourd: Be careful not to overcook the bottle gourd, as it can become mushy. Cook until it’s tender but still retains its shape.
Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of green chilies or adding red chili powder.
Variations of Lauki Chana Dal:
Lauki Chana Dal Curry: Add coconut milk or tomato puree to create a creamy curry version of the dish.
Spicy Lauki Chana Dal: Increase the amount of green chilies or add dried red chili flakes for extra heat.
Lauki Chana Dal Soup: Blend the cooked ingredients with some vegetable broth to create a hearty and nutritious soup.
Benefits of Including Lauki Chana Dal in Your Diet
Rich in Protein: Chana dal is an excellent source of plant-based protein, making Lauki Chana Dal a nutritious option for vegetarians and vegans.
High in Fiber: Both chana dal and bottle gourd are rich in fiber, which aids digestion and helps keep you feeling full and satisfied.
Loaded with Vitamins and Minerals: Lauki Chana Dal is packed with essential nutrients such as vitamin C, vitamin B6, iron, and potassium, contributing to overall health and well-being.
Frequently Asked Questions (FAQs) about Lauki Chana Dal:
Q: Can I use other lentils instead of chana dal?
A: Yes, you can use other lentils such as masoor dal or moong dal if you prefer. Keep in mind that cooking times may vary.
Q: Can I make Lauki Chana Dal ahead of time?
A: Yes, Lauki Chana Dal can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Q: Is Lauki Chana Dal gluten-free?
A: Yes, Lauki Chana Dal is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
For more delicious Indian vegetable recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian dishes featuring seasonal vegetables, lentils, and spices to add variety and flavor to your meals.
Sabudana also known as Tapioca makes a great Khichdi. This recipe is mildly spiced and peanuts give it a light crunch. Tapioca khichdi is great for breakfast or as a snack and it tastes delicious.
Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.
Roast the peanuts on medium heat, until they are lightly brown. Keep aside.
Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then oil is ready. Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.
Next add the green peas and stir fry until peas are tender.
Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,
Add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. This should take about 6 to 7 minutes.
Add peanuts, lemon juice and cilantro (hara dhania), stir gently. Serve hot.
Notes
To save time soak the tapioca in warm water for about 2 to 3 hours water should not be hot.If you don’t stir continuously tapioca will stick to each other.
Mix flour, semolina (sooji), gram flour (besan), salt, carom seeds, asafetida, chili flakes, and oil, together.
Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
Knead the dough for another minute and divide into four equal parts.Take each part of the dough and make a flat ball shape.
Roll them thin into about 9-inch circles. Prick them with a fork all over the rolled dough, the Paree do not puff when frying.
Cut each of the rolled dough into about half inch wide and 3 inch long pieces. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough Paara so you can turn them over easily when frying. Fry the Paara until both sides are light golden-brown.
After Besan Paara come to room temperature they should become crisp.
Notes
Suggestions:Try replacing carom (ajwain) seed with dry fenugreek leaves.you will also like Besan Sev, Atta Ka Ladoo
1/2 cup of green string beans, sliced ½ inch pieces
1 cup of celery, sliced in ½ inch pieces
3 medium size tomatoes cut into 8 pieces
About ½ inch ginger thin sliced
1½ teaspoon salt
1/2 teaspoon turmeric (haldi)
1/2 teaspoon black pepper
Chaunk (seasoning):
2 tablespoon clarified butter (ghee) or 2 tablespoons oil
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon garam masala
Half a lemon
Instructions
Method:
Wash lentils and soak in 2 cups of water for 1 hour or longer. Once soaked, the lentils should be about double in volume.
Heat 4 cups of water in a pressure cooker on medium high heat. Next add soaked lentils, salt, turmeric, black pepper, ginger, carrots, green beans, celery, and tomatoes.
Close the pressure cooker and put the weight on (or seal the exhaust).
As the pressure cooker starts steaming turn the heat down to medium and cook for about 6 minutes.
Turn off the heat and wait until the steam has stopped before opening the pressure cooker.
Mix dal well, if dal is thick add more boiling water and make the consistency as you desire. Soup should be chunky.
Chaunk (seasoning):
For seasoning (chaunk) heat the butter in a small saucepan, add cumin seeds and wait until cumin seed crack. Then pour it over the soup.
Add garam masala to the soup and mix it well.
Before serving squeeze, a few drops of lemon juice.
Lentil Vegetable Soup is a nutritious and hearty dish that combines lentils with various vegetables to create a flavorful and satisfying meal. It is suitable for individuals with diabetes, as it is low in cholesterol, low in fat, and gluten-free. Additionally, it is high in protein, making it a great option for those looking to increase their protein intake. This soup is perfect for winter months and can be easily packed into lunch boxes for a nutritious meal on the go. It is a wholesome option for anyone looking for a healthy and filling soup or salad option.
Lentil Vegetable Soup is a comforting and nutritious dish that is perfect for chilly days or whenever you’re craving a hearty meal. Packed with protein-rich lentils and a variety of colorful vegetables, this soup is not only delicious but also easy to make. In this recipe, we’ll show you how to make red lentil vegetable soup step by step, so you can enjoy its warmth and goodness at home.
Step 1: Gathering Ingredients:
To begin making Lentil Vegetable Soup, gather all the necessary ingredients. You’ll need red lentils, mixed vegetables such as carrots, celery, and bell peppers, along with tomatoes. Having all the ingredients prepared and ready will make the cooking process smoother and more efficient.
Step 2: Preparation of Vegetables:
Start by washing and chopping the vegetables for the soup. Dice the carrots, celery, and bell peppers into small, bite-sized pieces. Finely chop tomatoes, mince and dice the tomatoes. Preparing the vegetables in advance ensures that they cook evenly and helps to build layers of flavor in the soup.
Step 3: Sauteing Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Then, add the minced and cook for another minute until aromatic. The combination forms the base of the soup and adds depth of flavor.
Step 4: Adding Vegetables and Lentils:
Once the aromatics are sautéed, add the chopped vegetables to the pot. Stir well to coat the vegetables with mixture. Then, add the rinsed red lentils to the pot along with vegetable broth or water. Stir everything together and bring the soup to a gentle simmer.
Step 5: Simmering the Soup:
Let the Lentil Vegetable Soup simmer over medium-low heat for about 20-25 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pot. The soup will thicken as it cooks, creating a hearty and satisfying texture.
Step 6: Seasoning and Adjustments:
Once the soup is cooked through, season it with salt, pepper, and any other desired herbs or spices such as thyme, oregano, or bay leaves. Taste and adjust the seasoning according to your preference. You can also add a splash of lemon juice for a hint of acidity and brightness.
Step 7: Finishing Touches:
Before serving, garnish the Lentil Vegetable Soup with freshly chopped parsley or cilantro for a pop of color and freshness. Ladle the hot soup into bowls and serve with crusty bread or crackers for a complete meal. This hearty and nutritious soup is sure to warm you up from the inside out.
Tips for Making the Best Lentil Vegetable Soup:
Use Fresh Ingredients: Fresh vegetables and herbs will give the soup the best flavor and texture.
Don’t Overcook Lentils: Be careful not to overcook the lentils, as they can become mushy. Cook until they are tender but still hold their shape.
Adjust Consistency: If the soup is too thick, you can thin it out with more vegetable broth or water. If it’s too thin, let it simmer for longer to reduce and thicken.
Variations of Lentil Vegetable Soup:
Curried Lentil Vegetable Soup: Add curry powder or paste to the soup for a spicy and aromatic twist.
Coconut Lentil Vegetable Soup: Stir in coconut milk for a creamy and indulgent flavor.
Italian Lentil Vegetable Soup: Add diced tomatoes, cannellini beans, and Italian herbs such as basil and rosemary for an Italian-inspired version of the soup.
Benefits of Including Lentil Vegetable Soup in Your Diet:
Rich in Protein: Lentils are a great source of plant-based protein, making this soup a filling and satisfying meal.
Loaded with Fiber: Both lentils and vegetables are high in fiber, which promotes digestive health and helps keep you feeling full and satisfied.
Packed with Vitamins and Minerals: Lentil Vegetable Soup is packed with essential nutrients such as vitamin C, vitamin A, iron, and potassium, contributing to overall health and well-being.
Frequently Asked Questions (FAQs) about Lentil Vegetable Soup:
Q: Can I freeze Lentil Vegetable Soup?
A: Yes, Lentil Vegetable Soup freezes well. Let it cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating.
Q: Can I use other types of lentils in this soup?
A: Yes, you can use other varieties of lentils such as green lentils or brown lentils if you prefer. Keep in mind that cooking times may vary.
Q: Is Lentil Vegetable Soup gluten-free?
A: Yes, Lentil Vegetable Soup is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
For more delicious soup recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian soups, including lentil soups, vegetable soups, and more, to warm up your soul and tantalize your taste buds.
Aloo Dum is an exotic delicious main course dish. Just the smell of aloo dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinnerparty.
Heat the oil in a frying pan over medium high heat.
Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat, they will be very oily.
Fry the potatoes till they are cooked through; turn the potatoes a few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Keep it aside.
Heat the pan on medium heat and stir-fry the sesame seeds for about a minute until seeds lightly change color. Take them out and keep aside.
Blend sesame seeds, coconut, ginger, green chili, and make it into a paste. Use water as needed to blend into paste.
In a small bowl mix, sesame paste, yogurt, ginger, green chili, coriander powder, funnels seed powder, paprika, red chili powder, and turmeric into a paste. Keep it aside.
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 asafetida and cumin seeds. After the cumin seeds crack, add whole red chili and besan (gram flour). Stir-fry for about half a minute until the besan (gram flour) is golden-brown.
Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices start to separate from the oil.
Add the potatoes, mix it well and add about 1cup of water. After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes. Adjust the gravy to your liking.
Add the cilantro and garam masala, cover the pan, and turn off the heat. Let it sit for a few minutes before taking off the cover. This helps bring the color to the top of the dish.
Keyword Exotic, Party Food, Side Dish, Spicy Potatoes
Sprout lentil (dal)salad is a colorful, refreshing, nourishing dish, a good source of protein and calcium. This salad can be served as a light lunch. This is an easy recipe to prepare.
Mix all the salad dressing ingredients together. Set aside.
Cook the sprouts with salt and ¼ cup water in a saucepan. Bring it to a boil and cook two minutes. Cover the pan for three to four minutes. Drain off any liquid.
Let the sprouts cool to room temperature and add the dressing.
In a serving dish arrange tomatoes, cucumber, and oranges. Top with the spiced sprouts.
Garnish with cilantro and green chili.
Notes
How to make sproutsSoak the whole moong ten to twelve hours in four parts water. (Soaking will double the volume of the moong).Line a colander from the moong and loosely wrap the beans in the muslin cloth. Store the soaked beans in a warm dark place for a day or two (a closed, unheated oven, for example, or on the countertop covered with a heavy cloth) until sprouted.SuggestionsSprouts can be refrigerated for four to five days.Sprouts salad makes a good lunch to take to the office or school.
