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!
1cupgram flourbasen (available in Indian grocery stores)
2Tbspwhole wheat flour
2Tbspchopped fenugreek leavescan be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi fenugreek can also be replaced with chopped cilantro (hara dhania)
2chopped green chiliadjust to taste
1tspcumin seedjeera
½tspturmerichaldi
1tspsaltadjust to taste
2Tbspoil
For Seasoning and Garnish
2Tbspoil
½tspmustard seeds
1Tbspsesame seedstil
4whole red chili
2Tbspchopped cilantrohara dhania
Instructions
Combine gram flour, whole wheat flour, fenugreek, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
Add the cabbage to the flour mixture and mix well to make soft dough. Add water if needed .
Grease your fingers and divide the mixture into 14 pieces. Drop slowly onto the steamer and steam, covered, 18 to 20 minutes. Test by inserting a knife; blade should come out clean.
Let the muthias cool. Cut each one into two pieces off and then slice them in two pieces.
Making Seasoning
Heat the oil in the frying pan over medium high heat. Add the mustard seeds. Once they crack, add the sesame seeds and red chili and stir-fry the mixture a few seconds.
Add muthias and stir-fry them for three to four minutes until they are light brown.Garnish them with chopped cilantro.
Serve them hot or at room temperature.
Notes
Additional Notes
Steam immediately after preparing the mixture. If you allow it to sit, it will be too soft. If you have more than one batch, hold the salt and add it one batch at a time or it will be too soft.
Muthias can be refrigerated for 3 to 4 days.
Muthias can be frozen before seasoning. When ready to serve, thaw the frozen muthias and season them.
VariationYou can substitute zucchini or bottled gourd (also known as doodhi, loki or ghia) for the cabbage. Because theses vegetables have more water content, after shredding lightly squeeze them between your palms to remove the excess water before making the mixture.Serving suggestions
Muthias are great with cilantro chutney.
Muthias can be served just after steaming, but before seasoning, with cilantro chutney.
Shakkar Para is a popular vegan sweet snack. They are deep-fried sugar crisps with coconut powder and hint of cardamom, which gives them an interesting flavor. This is one of those snacks you cannot stop munching. Shakkar paras’ main ingredients are plain flour, semolina, and sugar.Recipe will serves 4.
Mix flour, sooji, and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Dough also can be made using food processor.
Cover the dough and set aside for 15 minutes or more.
Divide dough in two equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
Cut each of the rolled dough into about 1 inch square. 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 ½ inch of oil. To check if the oil is ready, just 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 shakkar paras to cover top of the oil in frying pan. Fry the shakkar paras until both sides are a light golden-brown.
Let the shakkar paras comes to the room temperature and they should be crisp.
Making Sugar Syrup
Put the water and sugar in a saucepan and bring to a boil on medium-high heat.
When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar.
Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer. Close the heat.
Add coconut powder and cardamom to the syrup mix it well.
Put all the paras to the syrup and mix it quickly, making sure all the paras are coated with syrup.
Take them out on a greased tray, making sure that paras are not clumped together.
Allow them to cool.
Shakkar paras can be stored for several weeks in airtight container.
Gaund (or Gond) is a natural edible gum. Gaund provides heat to the body and is usually eaten in cold winter months. It is also given to the nursing mother to help with lactation and provide nutrients for the baby. The main ingredients for Whole Wheat Gaund Panjiri are whole wheat flour, nuts, Gaund, and sugar. Its a quick and easy recipe to make with simple ingredientsWill make 20 pieces.
Break the makhana (lotus seed) in about four pieces. Keep aside.
Wash the melon seeds with water. Before draining the water, discard the seeds that are floating on top.
Next in a frying pan, dry roast the melon seeds on medium heat. Note: Stir the mixture continuously. They will lightly splatter while roasting (like popcorn). Take out and keep aside. When all seeds almost stop splattering they are done. The seeds should not get brown in color to avoid overcooking.
In the same frying pan, add one tablespoon of ghee. When it melts, add the makhana and roast them on medium heat for 2 to 3 minutes until they become crunchy. Note: Stir the mixture continuously. The makhana should not become brown in color. Otherwise, they will be overcooked.
Transfer them with melon seeds.
Heat 2 tablespoons ghee in the same frying pan on medium heat. Add the Gaund and stir-fry them until they puff up like popcorn. Note: Stir the mixture continuously. This should take 2 to 3 minutes. Note: This will absorb all the butter. Take it out over paper towel.
Use the same frying pan and put the ghee and whole-wheat flour and roast the flour on medium heat until the flour becomes light golden brown
Add the ground almonds, ajwain and ginger powder to the roasted flour and roast for another 5 to 6 minutes until the flour becomes medium brown in color and you start to smell the aroma.
Note: Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
Add all the remaining ingredients: Gaund, melon seeds, and makhana. With flour mixture. Mix it well and roast for another minute.
Remove from the heat and keep the mixture aside.
Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer.
Mix the flour mixture with syrup and pour it over 8″ greased plate quickly before the mixture dries.
After the panjiri dries break the in pieces.
The panjiri can be stored in an airtight container for 2 to 3 weeks.
Notes
If panjiri is not being made for the nursing mother you don’t have to add ajwain and ginger powder (The ajwain and ginger add a slightly bitter taste to panjiri).
If you want to make ladoos from the mixture, add 2 tablespoons of warm ghee and sugar without making the syrup and form them in ladoo shapes.
Gaund and melon seeds are available in Indian grocery stores.
Mushroom with peas is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves. It is a nice appetizer dish to start with for any occasion.
Heat the oil in a saucepan on 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 the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes. Cook until mushrooms and peas are tender. Close the heat.
Add lemon juice and green chili if you like. Serve hot.
Notes
Notes:Dicing the tomatoes will give a different texture to the curry then tomato puree.Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).To add heat to this dish, garnish with finely chopped green chilies.
Pedas are an all-time favorite sweet snack. Pedas are like soft milk fudge. Pedas are grainy texture made with milk and sugar, flavored with cardamom. Peda can be served as a candy or as a dessert.
Check the recipe for paneer and make the paneer with whole milk. For this recipe use 4 cups of milk.
Heat the frying pan on medium. Add butter and let it melt. Next add milk, milk powder, and paneer. Mix it well.
Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 12 minutes. Now this is known as khoya.
Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
Mix the sugar and cardamom powder into the khoya and knead it for about a minute until every thing blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make pedas soft.
Divide the mix into about 20 equal parts and roll them into round balls. Lightly press it down so it looks like small patty. Put few pieces of sliced pistachios on every peda.
Pedas should be served at room temperature.
Notes
Pedas can be kept for few days at room temperature and about a month refrigerated.
Keyword Gluten Free, Offering To God, Parsad, Peda
Peda sweet, an exquisite Indian dessert, holds a special place in the hearts of many dessert enthusiasts. The good news is, crafting this delightful treat at home is easier than you might think, especially if you’ve got some whole milk in your kitchen. Now, let’s go step-by-step process on how to make these mouthwatering peda mithai.
Prepare the Paneer:
Start by making paneer by adding lemon juice to half a cup of hot water. Boil milk on medium heat, stirring to prevent burning. When it boils, gradually add lemon juice, stirring gently. Turn off the heat when curds separate from whey. Drain using a cheesecloth-lined strainer, rinse with cold water, and squeeze out excess water. Press wrapped paneer under a heavy pan for 1 hour to remove excess water.
Get Cooking:
Begin by heating a frying pan on medium heat. Once the pan is warm, add a small amount of butter and let it melt until it becomes a golden liquid. Following this, introduce the whole milk into the pan. Sprinkle in a moderate amount of milk powder and incorporate the paneer into the mixture. Thoroughly mix these ingredients together in the pan, ensuring an even distribution. This step helps in the creation of a cohesive and flavorful mixture that will later contribute to the overall texture and taste of the dish.
Stir, Stir, Stir:
Cook the mixture over medium heat, and the key is to keep stirring consistently. Don’t take a break! Keep at it until you notice the mixture changing – it will start to pull away from the sides of the pan, transforming into a dough-like texture. This process usually takes about 12 minutes. When that happens, you’ve successfully created khoya, the essential foundation for making our delicious peda indian sweet.
Cool Off:
Transfer the khoya mixture that you’ve made into a bowl. Let it cool down until it reaches a lukewarm temperature. It’s important not to use it while it’s still hot for the next step in the recipe. Allowing it to cool ensures that the khoya’s texture and consistency are just right for the following stages of the cooking process. This cooling step is crucial to achieve the desired results in your final dish.
Sweet Blending:
Now comes the sweet part! Once the khoya is lukewarm, add in the sugar and cardamom powder. Give it a good mix and start kneading for about a minute until everything blends into a soft dough. A little tip: if you mix the sugar while the khoya is still hot, your Peda indian sweet could turn out a bit too soft. So, let the khoya cool a bit before adding the sweetness!
Shape It Up:
After preparing the khoya mix, divide it into roughly 20 equal portions. Take each portion and shape it into a round ball. Once you have your little balls, gently press them down to create a small, flat patty shape. If you want to enhance the appearance, consider placing a few slices of pistachios on top of each pera sweet. This simple step adds a touch of elegance to your homemade peda sweet, making them not only delicious but also visually appealing.
Serve at Room Temperature:
Your pera sweet are almost ready to be savored! To enhance their delicious taste, allow them to sit at room temperature. This simple step allows the flavors to fully develop, resulting in a more rich and satisfying indulgence. When you’re ready to treat yourself, serve up these delightful indian sweet pedas. You’ll likely find that they disappear swiftly, a testament to their irresistible appeal.
Storage Notes:
Amongst all the indian sweet recipes the Indian sweet peda is one of the most versatile sweets that can last for a few days at room temperature. If you want to savor the sweetness for a more extended period, refrigerate them for about a month.
In summary, making pera sweets at home is a rewarding and surprisingly simple process. From preparing the paneer to shaping the pera indian sweet, every step contributes to the rich flavor and texture of this delightful treat. So, gather your ingredients, follow these easy steps, and indulge in the joy of homemade peda mithai. Enjoy the sweetness!
Potato Paneer Tots are a great blend of potatoes, paneer and jalapeno pepper. They are appetizers which are crunchy outside and soft outside. Great tea time snack.
Mix flour and water together and make a thin, smooth batter and keep aside.
Peel the skin off the potatoes and shred them in a grater or food processor.
In a pan boil the water. After it comes to boil put the shredded potatoes in the water and let it boil for two to three minutes until they are just tender. Note: don’t over cook the potatoes they will become mushy, should be able to feel the shredded potatoes
Once cooked, drain the water and pour some cold water over the potatoes. Gently squeeze the excess water out of the potatoes, again making sure to not make the shredded potatoes mushy.
Next mix shredded potatoes, mashed paneer, and jalapeno pepper, and salt together.
Divide the potato mixture in about 24 equal parts and form them into bullet shape. Keep aside.
Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one small piece of mix in the oil, it should sizzle and come up right away.
Dip the potato balls in the batter one at a time and slowly drop into the frying pan. Turn them occasionally. Fry tots until golden-brown all around.
Remove them with a slotted spoon and drain on a paper towel.
Serve them hot with your choice of tomato ketchup or coriander (hari) chutney or tamarind (imli) chutney. They also taste great as is.
Namak paare is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea. I like them with spiced mango or lemon pickle.
Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.
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 in two equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
Cut each of the rolled dough into about half inch wide and 2 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 ½ 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 namak paras so you can turn them over easily when frying. Fry the namak paras until both sides are light golden-brown.
After namak paras come to room temperature they should become crisp.
Notes
Namak paras can be stored for one month in airtight containers.
If the Namak paras are cooked on high heat, they will be soft.
Mohan Thal is like a gram flour fudge with a touch of cardamom flavor and topped with sliced almonds. Mohan Thal can be served as a dessert or served with a cup of chai tea. This fudge looking candy is irresistible.
Melt the butter and mix with gram flour by rubbing between both palms. Texture will become like a lightly rough powder. Keep aside for at least fifteen minutes.
Add the milk. Milk should be warm and rub the mixture again between your both palms.
Next put the cream and milk powder in a frying pan and cook on medium heat. String continuously until mixture comes together and looks like soft dough. Remove from heat and keep aside.
Mix the milk dough with gram flour mixture together and stir fry on medium heat until it becomes light brown in color and start giving off a sweet aroma. Tips: stir fry continuously making sure it stays powdery.
Let it cool and add cardamom powder mix it well.
In a saucepan, boil the sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.
Mix the syrup with flour mixture mix well and pour on a 8 inch greased plate. Do this quickly before syrup cools down.
Mohanthal should be about ½ inch thick and shape it into a square shape on the plate. While it is still hot spread the sliced almonds evenly over the top to garnish.
Cut the mohanthal into 1-inch square shapes while it is still warm. Serve at room temperature.
Notes
Notes: Mmohanthal can be kept for 2 weeks or refrigerate for a month. You May also like Gulab Jamuns, Badam Ki Burfi
Mohan Thal, also known as Besan Barfi, is a traditional Indian dessert that hails from the state of Gujarat. This rich and decadent fudge is made from gram flour (besan), ghee (clarified butter), sugar, and flavored with cardamom and nuts.
Mohan Thal is loved for its melt-in-your-mouth texture, aromatic flavor, and irresistible sweetness, making it a favourite treat during festivals, such as Diwali, Ganesh Chaturthi, Holi or Makar Sankranti.
Why make Mohan Thal Burfi
Fun & Savoury: Mohan Thal is a fun and savoury dish that can be enjoyed by everyone and is revered for its sweetness that has a long lasting after taste even even after consuming it 2 hours before.
Rich Flavor Profile: Mohan Thal is infused with the warm and aromatic flavors of cardamom, saffron, and nuts, giving it a rich and complex flavor profile. The combination of sweet, nutty, and spicy notes makes Mohan Thal a truly indulgent and satisfying dessert experience.
Easy to Make: Despite its luxurious taste and appearance, Mohan Thal is surprisingly easy to make at home with just a few simple ingredients. With a bit of patience and practice, you can recreate this traditional Indian sweet in your own kitchen and impress your family and friends.
Other Variations of Burfi:
Til ki Burfi: It’s a burfi that incorporates sesame seeds or til and is a winter favourite for all
Carrot Burfi: Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots.
Badam Burfi: Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
Coconut Burfi: Coconut Burfi is made with coconut powder combined with a cardamom flavored sugar syrup. It’s a scrumptious dessert.
Tips for Making Perfect Mohan Thal (Gram Flour Fudge):
Use Good Quality Ghee: Use high-quality ghee made from pure cow’s milk for the best flavor and texture in Mohan Thal. Ghee adds richness and depth to the fudge and enhances its overall taste and aroma.
Cook on Medium Heat: Cook the gram flour mixture on Medium heat to prevent it from burning while ensuring an even cooking. Stir the mixture constantly to prevent lumps from forming and to achieve a smooth and creamy texture.
Cut into Uniform Pieces: Once the gram flour mixture has set, cut it into uniform pieces using a sharp knife for a neat and professional presentation. Garnish each piece with a sliver of almond or pistachio for an elegant finishing touch.
FAQs about Mohan Thal (Gram Flour Fudge):
How long does Mohan Thal stay fresh?
Mohan Thal can be stored in an airtight container at room temperature for up to 1-2 weeks. For longer storage, refrigerate the fudge in the refrigerator for up to 3-4 weeks or freeze it for up to 2-3 months.
Can I make MohanThal with nuts?
Yes, you can add nuts or substitute them with seeds such as melon seeds or pumpkin seeds if you have nut allergies or prefer a nut-free version of Mohan Thal.
Can I reduce the amount of sugar in Mohan Thal?
Yes, you can reduce the amount of sugar in MohanThal to suit your taste preferences. However, keep in mind that sugar plays a crucial role in the texture and sweetness of the fudge, so adjust the sugar quantity accordingly.
Mohan Thal (Gram Flour Fudge) is an elegant luxurious Indian sweet that’s perfect for celebrating special occasions or satisfying your sweet cravings.
With its rich flavor, melt-in-your-mouth texture, and endless variations, Mohan Thal is sure to become a favorite treat in your household. Whether enjoyed on its own or paired with a cup of chai, Mohan Thal is a timeless classic that’s cherished by sweet enthusiasts everywhere.
Stay tuned for our next exploration into the world of culinary delights!
Apple Crumb Pie is simple, delicious, and easy to make. This dessert is perfect for fall and winter months. Hot apple crumb, topped with vanilla ice cream – my kind of a dessert, and popular with my family.Recipe will serve 4 to 6.
In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
Let the butter come to the room temperature (butter should be soft not melted)
Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
Add the flour mix to butter and sugar mixture and knead them together to make smooth dough. 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 3/4″ in thickness.
With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
After they are lightly golden brown remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.
Notes
Nan khatai make a great homemade gift for holidays. Your friends and relatives will love it.Serve them with hot cup of chai.Enjoy!
Keyword Biscuit, Cookies, Eggless, Kid Friendly, Tea Time Snack
Mix the salt with potato and let it sit for about ten minutes. Drain the salt water well and lightly pat dry.
Mix cornstarch, salt, mint powder, citric acid, red and black pepper together. Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices.
Heat the oil in frying pan on medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, just put potato strip in frying pan. Potato should sizzle.
Fry the fries till they become gold in color all around, turn the fries a few times while frying.
Remove fries from oil and place on paper towel. Serve hot and enjoy!
Notes
VariationsReplace dry mint with dry fenugreek leaves.Feel free to experiment.TipsYou can make the fries few hours before serving. Heat the fries in oven at 350 degrees for seven to ten minutes before serving.
Masala French Fries are a delicious variation of the classic French fries, where the crispy potato sticks are tossed in a blend of aromatic spices. This fusionof flavors adds an extra kick to the beloved snack, taking it to a whole new level of deliciousness. Whether you’re a fan of spicy foods or just looking to switch up your French fry game, Masala French Fries are a must-try appetizers!
Tips for Making Perfect Masala French Fries:
Choose the Right Potatoes: Opt for starchy potatoes like Russets or Yukon Golds, as they fry up crispier than waxy potatoes. Cut them into uniform sticks to ensure even cooking. Soak the Potatoes: Soaking the potato sticks in cold water for about 30 minutes helps remove excess starch, resulting in crispier fries. After soaking, pat them dry thoroughly with paper towels before frying. Double Fry Method: For extra crispy fries, use the double fry method. Fry the potato sticks at a lower temperature (around 325°F) until they are cooked through but not yet browned. Remove them from the oil, increase the temperature to 375°F, and fry again until golden brown and crispy. Seasoning Technique: Toss the hot fries in the masala seasoning immediately after frying to ensure that the spices adhere to the surface. Adjust the amount of seasoning according to your taste preferences for the perfect flavor balance. Serve Immediately: Masala French Fries are best enjoyed hot and fresh out of the fryer. Serve them immediately with your favorite dipping sauce or chutney for maximum enjoyment.
Suggestions for Serving Masala French Fries:
Dipping Sauces: Pair Masala French Fries with a variety of dipping sauces such as ketchup, mayo, or spicy sriracha mayo for a burst of flavor. Accompaniments: Serve Masala French Fries alongside burgers, sandwiches, or grilled meats for a tasty and satisfying meal. Garnishes: Sprinkle chopped cilantro, grated cheese, or a squeeze of lime juice over the fries for an extra pop of flavor and visual appeal.
Benefits of Enjoying Masala French Fries:
Satisfying Snack: Masala French Fries are a delicious and satisfying snack that satisfies cravings for something crispy, savory, and spicy. Versatile: Masala French Fries can be customized with different spice blends to suit your taste preferences. Experiment with various seasonings to create your own unique flavor profile. Quick & Easy: With just a few simple ingredients and basic cooking techniques, Masala French Fries can be whipped up at home in no time, making them a convenient and budget-friendly snack option.
Variations of Masala French Fries:
Cheesy Masala Fries: Sprinkle grated cheese over hot fries and masala seasoning, then broil in the oven until the cheese is melted and bubbly for an indulgent twist.
Tandoori Masala Fries: Toss hot fries in a blend of tandoori masala spices for a bold and flavorful variation inspired by Indian cuisine.
Barbecue Masala Fries: Drizzle hot fries with barbecue sauce and sprinkle with masala seasoning for a tangy and smoky flavor combination that’s sure to please.
Crispy French Fries: Incase you aren’t into masala and spicy versions of French fries then you can go for a crispy and simple French fries.
FAQs (Frequently Asked Questions) about Masala French Fries:
Q: Can I bake Masala French Fries instead of frying them?
A: Yes, you can bake Masala French Fries in the oven for a healthier alternative. Simply toss the potato sticks in oil and masala seasoning, then spread them out in a single layer on a baking sheet. Bake at 425°F for 25-30 minutes, flipping halfway through, until crispy and golden brown.
Q: Can I make Masala French Fries ahead of time?
A: While Masala French Fries are best enjoyed fresh, you can prepare the seasoning mix in advance and store it in an airtight container until ready to use. Fry the potatoes just before serving for the crispiest results.
Q: What are some creative ways to use leftover Masala French Fries?
A: Turn leftover Masala French Fries into a tasty breakfast hash by topping them with diced veggies, and a sprinkle of cheese. Alternatively, chop them up and add them to salads, or wraps for an extra crunch.
In conclusion, Masala French Fries are a delicious and flavorful twist on the classic French fries, perfect for snacking, entertaining, or indulging in a satisfying meal. With the right ingredients, techniques, and a dash of creativity, you can easily whip up a batch of homemade Masala French Fries that will impress your taste buds and leave you craving more. So, gather your potatoes, spices, and fryer, and get ready to enjoy the irresistible goodness of Masala French Fries!
Pista Kulfi is a very popular Indian ice cream. Kulfi comes in a variety of different flavors. Traditional kulfi is flavored with cardamom; this recipe is flavored with cardamom and pistachios. its like a summer favorite sweet snack or a dessert which is popular amongst all.
Remove the crust from all sides of the bread and cut the bread in small pieces.
Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat. Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
Next add sugar and pistachios and cook for 2 more minutes. Turn off the heat and add cardamom powder.
Cool the milk to room temperature and pour into a bowl,
Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.
Notes
VariationsReplace pistachios with almond or coconut powder.Replace pistachios with finally chopped fruits like mangos or strawberries. Add fruits in the end after turning off the heat.Many people enjoy eating kulfi like a Popsicle. Before freezing, pour the milk mixture in to a Popsicle mold. If you don’t have Popsicle mold use small paper cups and place cellophane wrap on top of the milk and place a Popsicle stick in center of cup and freeze.
Keyword Home made Ice Cream, Milk Ice Cream, Pista Ice Cream, Summer Dessert
Pista Kulfi is a traditional Indian ice cream made with pistachios, milk, and aromatic spices. This pista kulfi recipe is perfect for cooling off on a hot day or enjoying a delightful dessert after a meal. The rich, creamy texture and the nutty flavour of pistachios make this dessert a favorite among many.
The Essence of Pista Kulfi
The essence of pista kulfi lies in its rich and creamy texture, achieved by slowly simmering milk until it thickens and reduces. The addition of pistachios and a touch of cardamom gives this kulfi its distinctive flavor. This pistachio ice cream is a traditional Indian dessert that brings a touch of authenticity to any occasion, making it a popular choice for festivals and celebrations.
Origin and Popularity
Kulfi, often referred to as Indian ice cream, has been a beloved dessert in India for centuries. Unlike regular ice cream, kulfi is denser and creamier due to the slow cooking process of the milk. Pista kulfi, with its rich pistachio flavor, has become one of the most popular variations of this dessert. It’s commonly enjoyed during hot summer months and is a staple in many Indian households.
Why You’ll Love This Recipe
Rich and Creamy: The slow-simmered milk gives the kulfi a rich and creamy texture.
Nutty Flavor: The pistachios add a delightful nutty flavor that compliments the creamy base.
Easy to Make: Simple ingredients and straightforward steps make this recipe accessible.
Perfect for Any Occasion: Ideal for cooling off on a hot day or serving at festive occasions.
Variations of Indian Ice Cream Recipes
Exploring Manjula’s Kitchen reveals a treasure trove of other delicious Indian ice cream recipes that you might enjoy. Here are some related desserts that you might find interesting:
Falooda Kulfi: Falooda Kulfi is a refreshing dessert. “Falooda” looks like rice noodles and they are made with cornstarch or arrowroot. “Kulfi” is an Indian ice cream. This is a delicacy with street vendors all over India. One has to experience this delightful dessert to appreciate it. You can also serve Falooda with any ice cream of your choice. Try this recipe to enjoy as one of my favorite summertime treats!
Malai Kulfi: Kulfi is an eggless Indian ice cream. This is a simple and delicious dessert made with milk and sugar. Kulfi is very popular with street vendors, especially in summer. This is an easy recipe to make and Kulfi is an absolute treat for both young and old.
Pineapple Kulfi: Kulfi, a popular summer dessert, is an Indian ice cream. Adding Pineapple here is a delicious twist to traditional kulfi. Pineapple kulfi simply melts in your mouth with its creamy texture and small chunks of pineapple.
Paneer and Rose Kulfi: Paneer and Rose Kulfi is easy to make dessert. Instead of traditionally creamy texture, this is more like a grainy and enjoyable texture.
Rose Kulfi: A fragrant kulfi flavored with rose water and garnished with rose petals.
Serving Suggestions
Pista kulfi can be enjoyed in various ways:
On a Stick: Serve in traditional kulfi molds or popsicle molds for a fun treat.
In a Bowl: Scoop into bowls and garnish with chopped pistachios and saffron strands.
With Falooda: Serve with falooda (vermicelli) and rose syrup for a classic combination.
As a Dessert: Enjoy as a refreshing dessert after a spicy meal.
Tips and Tricks
To perfect your pista kulfi recipe, consider these helpful tips:
Use Full-Fat Milk: Full-fat milk gives the kulfi a richer and creamier texture.
Simmer Slowly: Simmer the milk on low heat to avoid burning and to achieve the perfect consistency.
Grind Pistachios: Grind the pistachios finely for a smoother texture or coarsely for a crunchier bite.
Freeze Properly: Ensure the kulfi is frozen solid before serving for the best texture.
FAQs
Can I Use Condensed Milk?
Yes, you can use condensed milk to speed up the thickening process and add extra sweetness.
How Long Does Pista Kulfi Last in the Freezer?
Pista kulfi can be stored in an airtight container in the freezer for up to 2 weeks.
Is Pista Kulfi Gluten-Free?
Yes, this recipe is naturally gluten-free as it is made with milk, sugar, and pistachios.
Can I Add Other Nuts?
Yes, you can add other nuts like almonds or cashews to enhance the flavor and texture.
What If I Don’t Have Kulfi Molds?
You can use popsicle molds, small bowls, or even paper cups to freeze the kulfi.
Ginger Relish is very handy to have in your refrigerator for spicing up many different dishes. It is quick and easy, vegan, gluten free and a versatile recipe.
Green Chili Pickle is a delightful way to spice up any meal. Indian meals are generally served with a variety of condiments, of which pickles are the most common. This is a rather hot and spicy pickle, not for the timid palate by any means. But it goes very well with main course meal
20chiliesgreen Serrano chili peppersyou may use different chilies
3tbspcoriander dhania
1-1/2tbspfennel seeds saunf
1tspfenugreek seeds mathi
1tspmustard seedsrai
1/8tspasafetidahing
3tspsalt
1tspmango powderamchoor
1/2tspturmerichaldi
1tbspvinegar
2tbcpoil, preferred mustard oil
Instructions
Wash and dry the chilies and cut a vertical lengthwise slit in each one.
Combine coriander, fennel, and fenugreek seeds. Grind coarsely. Add salt, mango powder, and turmeric to the ground spices. Mix well.
Heat oil until quite hot, and pour over the dry ingredient mixture. Mix well.
Add vinegar and mix well, again.
Stuff the spice mix into the green peppers and place in a glass jar.
Let the jar sit two days at room temperature or one day in direct sunlight.Pickle is ready to serve.Chili Pickle will keep in the refrigerator up to one month.
Notes
Variation As an alternative to stuffing the chilies, you can slice them into 1/8“pieces and mix them in with the spice mixture.TipFor a milder pickle, remove the pepper seeds prior to stuffing with spices
Green Chilli Pickle Recipe | Hari Mirch ka Aachar By Manjula’s Kitchen
Green chili pickle is a popular condiment in many cuisines. It is known for its spicy and tangy flavor, adding a kick to various dishes. This pickle is made by preserving green chilies in a mixture of spices, oil, and vinegar, allowing the chilies to develop a unique taste profile over time. The process of how to make green chili pickles involves carefully selecting fresh, vibrant green chilies washing and drying them thoroughly before they are marinated in a blend of spices.
Prepare the Green Chilies
Start by washing and drying the green chilies thoroughly. To begin the pickle-making process, cut a vertical lengthwise slit in each chili. This step allows the spices to penetrate the chilies, creating a harmonious blend of heat and flavor.
Spice Blend Creation
Combine coriander, fennel, and fenugreek seeds in a grinder and coarsely grind them to release their aromatic essence. This spice blend forms the heart of our green chili pickle recipe. Add a generous amount of salt, mango powder, and turmeric to the ground spices. Mix the ingredients well, ensuring an even distribution of flavors.
Infuse the Spices
In a culinary alchemy, heat oil until it reaches a sizzling hot temperature. Once hot, pour the oil over the dry spice mixture. This step is to infuse the spices with the richness of the heated oil. The resulting aroma is intoxicating, promising a sensory delight in every bite of the green chili achar.
Incorporate the Vinegar
Add a tangy kick and introduce vinegar to the spice-infused mixture to enhance the pickle’s longevity. This step contributes to the chili pickle’s distinctive flavor profile. It acts as a natural preservative, allowing you to savor its taste for an extended period.
Stuff and Jar
With your spice mix ready, it’s time to stuff the green peppers. Gently open the vertical slits and fill each chili with the aromatic blend. Place the stuffed chilies carefully in a glass jar, ensuring they snugly fit without excessive empty spaces. This step is for optimal preservation and flavor development.
Let it Mature
Patience is the key to a truly exceptional green chili pickle. Allow the jar to sit for two days at room temperature or, for an added depth of flavor, let it bask in direct sunlight for one day. This period is crucial as it allows the spices to meld with the chilies, creating a symphony of taste that will tantalize your taste buds.
Notes and Variations:
As you start your green chili pickle-making process, consider these helpful notes and variations to customize the recipe according to your preferences.
Variation:
Instead of stuffing the chilies, experiment with slicing them into 1/8″ pieces and mixing them directly into the spice mixture. This variation offers your pickle a different texture and flavor profile, providing a unique twist to the traditional recipe.
Tip:
If you prefer a milder pickle, take the extra step of removing the pepper seeds before stuffing them with the spice mix. This adjustment allows you to control the heat level, making the pickle more accessible to milder palates.
With this comprehensive how-to-make green chili pickle recipe, you are now well equipped to create your green chili achar masterpiece. Whether you choose to stuff or slice your chilies, the result is a culinary delight that will add a punch of spice to your meals. Enjoy these homemade green chili pickles with khichdi, aloo paratha, veg pulav
