Manjula's Kitchen

Category: Snacks

Indian Snacks: Flavorful and Irresistible Bites
Indian snacks are known for their diverse flavors, textures, and ingredients. These Indian snacks are perfect for any occasion, whether you’re hosting a party, looking for a healthy option, or simply craving something delicious. Let’s explore some popular Indian snacks recipes that you can easily prepare at home.
Popular Indian Snacks
Samosas
Samosas are classic Indian snacks made with a crispy pastry filled with a spiced potato and pea mixture. These snacks are perfect for parties and gatherings, offering a flavorful bite that everyone loves. Samosas are a staple in Indian snacks for party menus and are known for their satisfying crunch. It’s a famous north indian food recipes
Pakoras
Pakoras are delicious fritters made by dipping vegetables like potatoes, or spinach in a seasoned gram flour batter and deep-frying them until golden brown. These snacks Indian style are perfect for rainy days or festive occasions. Pakoras are a favorite in easy indian recipes and are loved for their crispy texture.
Bhel Puri
Bhel Puri is a popular street food recipes made with puffed rice, sev, vegetables, and tangy tamarind chutney. This healthy Indian snack is light and refreshing, making it a great option for a quick and tasty bite. Bhel Puri is one of the best indian dishes which is a staple in Indian vegetarian snacks for party menus and is known for its delightful mix of flavors and textures.
Aloo Tikki
Aloo Tikki is a savory potato patty made with mashed potatoes, spices, and herbs, shallow-fried to perfection. This Indian snack is often served with chutneys and yogurt, making it a hit at any gathering. Aloo Tikki is an excellent addition to your collection of Indian snacks recipes. It’s one of the most popular Indian street food recipes. 
Dhokla
Dhokla is a steamed cake made from fermented rice and chickpea batter, known for its light and fluffy texture. This healthy Indian snack is typically garnished with mustard seeds, curry leaves, and grated coconut. Dhokla is perfect for breakfast or as a snack and is a popular choice in easy recipes for snacks.
Enhancing Your Snack Experience
To enhance your snack experience, consider exploring related categories that complement these Indian snacks. Adding Indian desserts like gulab jamun and jalebi can provide a sweet ending to your snack time. Incorporating healthy Indian recipes like roasted nuts and fruit chaat can offer lighter options for your guests. Hosting a large gathering? 

The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including easy Indian recipes like dal makhani or biryani can add a touch of authenticity to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular Indian snacks recipes? 
A: Some popular Indian snacks recipes include Samosas, Pakoras, Bhel Puri, Aloo Tikki, and Dhokla.
Q: How can I make easy recipes for snacks at home? 
A: To make easy recipes for snacks at home, try dishes like Pakoras and Dhokla. These recipes are simple to prepare and require minimal ingredients.
Q: What are some healthy Indian snacks? 
A: Some healthy Indian snacks include Dhokla and Bhel Puri. These dishes are nutritious and offer a great way to enjoy snacks without excess calories.
Q: Can I prepare Indian snacks for the party in advance? 
A: Yes, many Indian snacks for a party can be prepared in advance. Prepare the components ahead of time and assemble the snacks just before serving to ensure freshness.
Q: What are some traditional Indian recipes to serve with snacks?
A: Some traditional Indian recipes to serve with snacks include Samosas, Pakoras, and Chutneys. These dishes pair perfectly with snacks, adding balance and flavor to the meal.
Conclusion
Indian snacks are a delightful way to enjoy flavorful and versatile bites. Whether you’re looking for easy recipes for snacks or healthy options, these dishes will bring joy and satisfaction to your table. So, gather your ingredients, try out these Indian snacks recipes, and create unforgettable snacks with your loved ones. Don’t forget to find vegetarian recipes related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these snack dishes into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for a quick snack, a party favorite, or a healthy option, there’s an Indian snack recipe to suit every taste. Happy cooking!

  • Paneer Pakoras

    Paneer Pakoras

    Paneer Pakoras

    Paneer Pakora Recipe

    Paneer Pakora is a tasty tea-time snack. Marinated paneer dipped in a batter and deep-fried makes a crispy mouth-watering snack.
    5 from 2 votes
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    Prep Time 10 minutes
    Marinating time 1 hour
    Course Appetizer
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 4 oz paneer thinly sliced in about 1" squares this will make about 14-16 slices
    • 2 tablespoons yogurt
    • 4 tablespoons cornstarch or arrowroot
    • 1 teaspoon ginger paste
    • 1 green chili minced
    • 1/2 teaspoon salt
    • 1 tablespoon cilantro finely chopped (hara dhania)

    For Batter

    • 1/2 cup besan, gram flour
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon salt adjust to taste
    • 1/8 teaspoon baking soda
    • Approx. 1/4 cup water

    Notes

    If you like the recipe share my video recipe with your friends. Enjoy!
    Tried this recipe?Let us know how it was!

    Paneer Pakora Recipe: How To Make Paneer Pakora

    What is Paneer Pakoras: It’s a popular Indian snack made by coating cubes of paneer (Indian cottage cheese) in a spiced chickpea flour batter and deep-frying until golden and crispy. 

    These fritters are crispy on the outside and soft and creamy on the inside, making them a delightful treat for any occasion.

    Benefits of Paneer Pakoras:

    1. Rich in Protein: Paneer is a rich source of protein, making Paneer Pakoras a satisfying and nutritious snack. Protein is essential for muscle repair and growth, making these fritters a popular choice among vegetarians.
    2. Versatile Ingredients: Paneer Pakoras can be customized with a variety of spices and herbs to suit different tastes and preferences. From mild and aromatic spices like cumin and coriander to bold and fiery ones like chili powder and garam masala, the possibilities are endless.
    3. Quick and Easy to Make: Paneer Pakoras come together quickly and easily with just a few simple ingredients. The batter can be prepared in minutes, and the paneer cubes are coated and fried until crispy and golden. They make a perfect snack for unexpected guests or impromptu gatherings.

    Variations of Pakoras:

    1. Vegetable Pakoras: Pakoras are an all-time favorite snack in India. They are perfect for a rainy day, and delicious paired with a cup of hot spicy Indian chai. Pakoras are made with a variety of vegetables dipped in a spicy besan (gram flour) batter and deep-fried.
    2. Bread Pakoras: Spicy Bread Pakoras are great as an appetizer, finger food for any gathering, and a tasty compliment for your afternoon tea.
    3. Crispy Spinach Pakoras: Spinach pakoras are delicious as a snack. Spinach pakoras can be served many different ways and they always taste great. 
    4. Gobi Pakoras: Turn Paneer Pakoras into a mouthwatering chaat (Indian street food snack) by topping them with tangy tamarind chutney, creamy yogurt and fresh cilantro. Paneer Pakora Chaat is a burst of flavors and textures that will tantalize your taste buds.

    Tips for How to cook Paneer Pakora:

    1. Use Fresh Paneer: Start with fresh and firm paneer for the best results. Homemade paneer or high-quality store-bought paneer works well for Paneer Pakoras. Cut the paneer into bite-sized cubes or rectangles for easy frying.
    2. Make a Smooth Batter: Prepare a smooth and lump-free batter by mixing chickpea flour (besan), rice flour (optional), spices, salt, and water until smooth. The batter should have a thick but pourable consistency that coats the back of a spoon.
    3. Drain Excess Oil: After frying, drain the Paneer Pakoras on a paper towel-lined plate to remove excess oil. This helps to keep the pakoras crispy and prevents them from becoming greasy.

    FAQs about Paneer Pakoras:

    Can I make Paneer Pakoras ahead of time? 

    While Paneer Pakoras are best enjoyed fresh and hot, you can prepare them ahead of time and reheat them in a preheated oven until crisp and warmed through. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

    What can I serve with Paneer Pakoras? 

    Paneer Pakoras are typically served with green chutney, tamarind chutney, or ketchup for dipping. They can also be enjoyed with a side of sliced lemon wedges, or a fresh salad for added flavor and crunch.

    Are Paneer Pakoras gluten-free? 

    Yes, Paneer Pakoras are naturally gluten-free as they are made with chickpea flour (besan) instead of wheat flour. However, be sure to check the labels of any pre-packaged ingredients for potential cross-contamination with gluten.

    Can I freeze Paneer Pakoras? 

    While Paneer Pakoras can be frozen, their texture may change slightly upon thawing. Freeze the cooked pakoras in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 1-2 months. Reheat them in a preheated oven until crisp and heated through before serving.

    Paneer Pakoras are a delightful and irresistible snack that’s perfect for any occasion. Whether enjoyed as an appetizer, a tea-time treat, or part of a festive spread, their crispy exterior and creamy interior are sure to satisfy your cravings. 

    With endless variations to explore and simple tips to follow, you can easily master the art of making perfect Paneer Pakoras at home and impress your family and friends with your culinary skills.

    Stay tuned for our next exploration into the world of culinary delights!

  • Shahi Toast (Eggless Bread Pudding)

    Shahi Toast (Eggless Bread Pudding)

    Shahi Toast (Bread Pudding)

    Shahi Toast (Eggless Bread Pudding)

    Shahi Toast is rich bread pudding. Toasted bread covered with creamy milk known as Malai its a rich and royal form of dessert. This is delicious quick and easy recipe to make.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Breakfast
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 3 slices white bread firm
    • 1-1/2 tbsp unsalted butter
    • 2 cups milk
    • 2 tbsp sugar
    • 4 Green Cardamoms – shelled and the seeds crushed1 tbsp
    • 1 tbsp sliced almonds
    • 1 tbsp sliced pistachios

    Instructions
     

    • Remove the crust from all sides of bread and butter the bread slices from both sides generously. Cut the slices in two.
    • Toast the bread from both sides on the skillet over medium heat until bread is toasted on both sides golden brown and crispy. Set aside.
    • In a heavy bottom pan boil milk over medium high heat until the milk reduces to about 1cup. After milk comes to boil this should take about 20 minutes. Wet the pan and have few spoons of water before putting the milk in pan, this will reduce the chances of milk to burn. Make sure frequently stir the milk and scrapes the sides.
    • Add sugar cardamom powder, half the almonds and half the pistachios. Boil for about 3 more minutes, stirring occasionally. Turn off the heat.
    • Assembling Shahi Toast: In serving plate arrange the bread slices; pour the milk over bread covering all sides. Notes: you may prepare the toast and milk in advance but assemble just before serving otherwise toast will become very soft.
    • Next garnish with remaining nuts.

    Notes

    Suggestion:
    Shahi Toast can be served for breakfast or as a dessert. Any way you serve it will taste fabulous.
    Tried this recipe?Let us know how it was!
  • Mirchi Vada (Chili Fritter)

    Mirchi Vada (Chili Fritter)

    Mirchi Vada (Chili Fritters)

    Mirchi Vada (Chili Fritter)

    Mirchi Vada, or Mirchi Bhaji, is a popular Rajasthani snack. This dish of green chilies filled with spicy potatoes, dipped in batter and fried, makes a mouthwatering appetizer for people who love hot, spicy food.
    5 from 1 vote
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    Course Appetizer
    Cuisine Indian
    Servings 9 Mirchi Vada

    Ingredients
      

    Ingredients:

    • 8 green chilies (I use yellow chili peppers)

    For Filling

    • 1 cup potatoes boiled peeled and mashed
    • 1/2 teaspoon  salt
    • 1/4 teaspoon  cumin seeds (jeera)
    • 1 teaspoon coriander powder (dhania)
    • 1/4 teaspoon mango powder (amchur)
    • 1 tablespoon chopped cilantro (hara dhania)
    • 1/4  teaspoon chilli powder (lal mirch), (optional)

    For Batter

    • 1/2  cup Besan (gram flour), (available in Indian grocery stores)
    • 1/4  teaspoon salt
    • 1/4  teaspoon cumin seeds (jeera)
    • 1/8 tablespoon baking powder
    • 1 tablespoon cilantro chopped (hara dhania)
    • Approx. ¼ cup water

    Also, need oil to deep-fry

    Instructions
     

    • Vertically slit the chili and remove the seeds,.but not the stems. Set aside.
    • Mix all the filling ingredients and set aside.
    • To make the vada batter, mix all the dry ingredients: Besan, cumin seeds, baking powder and salt. Add the water slowly to make a thick smooth batter, the consistency of pancake batter.
    •  Add cilantro and mix it well.
    • Stuff the chilies with potato mix.
    • Heat one inch of oil in a frying pan over medium heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
    • Dip the filled chilies in the batter one at a time, making sure each is covered with batter all around. Drop slowly into the frying pan.
    • Fry the mirchi vada until all sides are golden brown, four to five minutes, turning occasionally. Take them out and place them on a paper towel.

    Notes

     Suggestion
    1. You can prepare the Mirchi Vadas in advance, and heat them in a 300°F oven before serving.
    2. The leftover makes great sandwiches.
    Tried this recipe?Let us know how it was!

    Mirchi Vada Recipe: A Spicy Delight 

    Mirchi Vada is a spicy and flavorful Indian street food snack made by stuffing green chilies with a tangy potato filling, coating them in a gluten-free batter, and deep frying until crispy, making it a delectable vegan appetizer or snack option.

    Introduction to Mirchi Vada 

    Mirchi vada, also known as chili fritters, is a popular Indian snack that features green chilies stuffed with a spicy potato filling, dipped in a gram flour batter, and deep-fried to golden perfection. This crispy and flavorful snack is a favorite across India and is often enjoyed with a variety of chutneys or sauces. Mirchi vada is a delightful treat for spice lovers and is perfect for snacking or serving as an appetizer at parties.

    How to Make Mirchi Vada: Step-by-Step Guide 


    Preparing the Ingredients 


    Before starting the preparation, gather all the necessary ingredients. You will need fresh green chilies, potatoes, gram flour (besan), spices such as cumin seeds, turmeric powder, and salt, as well as oil for deep frying. Ensure that the potatoes are boiled and peeled beforehand.

    Preparing the Filling 


    Begin by preparing the spicy potato filling. Mash the boiled potatoes in a bowl and add the desired spices such as cumin seeds, turmeric powder, and salt to taste. Mix well until all the spices are evenly incorporated into the mashed potatoes.

    Stuffing the Chilies 


    Next, carefully slit each green chili lengthwise and remove the seeds if you prefer a milder flavor. Stuff the prepared potato filling into the chilies, ensuring they are evenly filled. Be cautious while handling the chilies to avoid any skin irritation.

    Preparing the Batter 


    In a separate bowl, prepare the gram flour batter by combining gram flour, a pinch of turmeric powder, salt, and water. Mix until you achieve a smooth and thick consistency batter that coats the back of a spoon.

    Dipping and Frying 


    Now, heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, dip each stuffed chili into the gram flour batter, ensuring it is well coated. Gently place the coated chilies into the hot oil and fry until they turn golden brown and crispy. Use a slotted spoon to remove the fried mirchi vadas from the oil and drain them on a paper towel to remove excess oil.

    Chilli Fritters Recipe: Tips and Tricks 

    • Ensure that the green chilies are fresh and firm for the best results.
    • Adjust the spiciness of the filling according to your preference by adding more or fewer spices.
    • To reduce the spiciness of the chilies, you can soak them in salted water for a few minutes before stuffing.
    • Make sure the oil is hot enough before frying to prevent the mirchi vadas from absorbing excess oil.

    Variations of Green Chilli Fritters

    • For a cheesy twist, add grated cheese to the potato filling before stuffing the chilies.
    • You can also add finely chopped cilantro, or mint leaves to the potato filling for added flavor and freshness.
    • Experiment with different spices and herbs to customize the filling according to your taste preferences.

    Benefits of Mirchi Vada 


    Mirchi vada is not only delicious but also offers several health benefits. Green chilies are rich in vitamins A and C, as well as antioxidants, which help boost immunity and promote overall health. Additionally, potatoes provide a good source of carbohydrates and energy, making mirchi vada a satisfying snack option.

    FAQs about Mirchi Vada 


    Q: Can I make mirchi vada ahead of time and reheat them later?
    A: While mirchi vadas are best enjoyed fresh and hot, you can prepare them ahead of time and reheat them in a preheated oven or an air fryer to maintain their crispiness.

    Q: Can I freeze leftover mirchi vadas? 


    A: Yes, you can freeze leftover mirchi vadas in an airtight container for up to a month. To reheat, simply thaw them in the refrigerator overnight and then heat them in an oven until they are warm and crispy.

    Q: Is mirchi vada a gluten-free snack?  


    A: Yes, mirchi vada can be made gluten-free by using chickpea flour (besan) instead of wheat flour for the batter.

    Explore More Recipes from Manjula’s Kitchen


    If you enjoyed making mirchi vada, you might also like to explore other recipes from Manjula’s Kitchen. Here are some popular options to try: Palak (Spinach) Paneer, Aloo Gobi (Potato and Cauliflower), Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant). 

    In conclusion, mirchi vada or green chili fritters are a delightful snack that combines the heat of green chilies with the comforting flavors of spiced potatoes. 

    By following this step-by-step recipe and incorporating some helpful tips and variations, you can easily recreate this popular Indian snack at home. So, gather your ingredients and get ready to indulge in the crispy goodness of mirchi vada!

  • Spicy Green Peas

    Spicy Green Peas

    Spicy Green Peas

    Spicy Green Peas

    Spicy Peas, touch of spices added to sweetness from peas and sourness from lemon makes this a great snack or a side dish. This is an easy recipe to make. Bright green color gives a nice touch to any meal.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cups green peas, frozen preferred baby peas
    • 1-1/2 tbsp oil
    • 3/4 tsp cumin seeds jeera
    • 2 tsp ginger chopped
    • 1-1/2 tsp green chili chopped
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 2 tbsp cilantro chopped hara dhania
    • 2 tsp lemon juice

    Instructions
     

    • Thaw the peas and pat dry.
    • Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds as they crack add green chili and ginger, stir for few second add green peas and salt.
    • Cook for about 4-5 minutes string occasionally, till peas are tender. Add black pepper and cilantro mix it well.
    • Turn off the heat and squeeze the lemon juice over and stir.Spicy green peas are ready to serve!

    Notes

    Serving suggestions: Serve Spicy green peas hot or at room temperature. 
    Serve this as a snack or as a side dish with any dal or gravy base dish.
    Spicy Green Peas also good for sandwiches or making wrap 
    Tried this recipe?Let us know how it was!

    Spicy Green Peas Masala Recipe

    Spicy Green Peas Masala is a delectable dish that combines the freshness of green peas with a fiery kick of spices. It’s perfect for those seeking appetizers or snacks that are gluten-free, low in fat, and vegan-friendly. This quick and easy recipe involves sautéing green peas along with a blend of aromatic spices. The result is a flavorful dish bursting with the natural goodness of vegetables, making it a healthy and satisfying choice for any occasion. If you’re looking for an enticing and flavorful dish to tantalize your taste buds, this spicy green peas masala recipe is just what you need. Bursting with aromatic spices and the freshness of green peas, this dish is a delightful treat for both spice enthusiasts and lovers of comfort food. Let’s dive into the steps of how to make this irresistible spicy green pea masala.

    Step 1: Preparing the Ingredients

    Before diving into the cooking process, gather all the necessary ingredients. You’ll need fresh or frozen green peas, tomatoes, ginger, green chilies, and a blend of spices including cumin, coriander, turmeric, and garam masala. Make sure to have some oil on hand for sautéing.

    Step 2: Sautéing the Aromatics

    Heat some oil in a pan over medium heat. Add ginger, and green chilies to the pan. Sauté them until they turn golden brown and release their aromatic flavors. This forms the flavorful base of our spicy green pea masala.

    Step 3: Adding the Spice Mix

    Once the aromatics are nicely sautéed, it’s time to add the spice mix. Sprinkle in the ground cumin, coriander, turmeric, and garam masala. Stir the spices well evenly, allowing them to toast slightly and develop a rich, deep flavor profile.

    Step 4: Introducing the Green Peas

    Now, it’s time to add the star ingredient: the green peas. Whether you’re using fresh peas or frozen ones, toss them into the pan and mix them thoroughly with the spice-infused mixture. Let the peas cook for a few minutes, allowing them to absorb all the wonderful flavors.

    Step 5: Simmering with Tomatoes

    Next, add diced tomatoes to the pan. Tomatoes not only add a tangy sweetness to the dish but also contribute to its vibrant color. Stir everything together and let the mixture simmer gently, allowing the tomatoes to soften and meld with the other ingredients.

    Step 6: Adjusting Seasonings

    Taste the spicy green peas masala and adjust the seasonings according to your preferences. If you prefer it spicier, you can add more green chilies or a pinch of red chili powder. For extra richness, you can sprinkle in some cream or coconut milk.

    Step 7: Garnishing and Serving

    Once the flavors have melded beautifully and the green peas are tender, garnish the dish with freshly chopped cilantro leaves. This adds a burst of freshness and color to the dish. Serve the spicy green peas masala hot with rice, roti, or naan for a satisfying meal that’s sure to impress.

    Variations:

    • For a creamier texture, you can blend a portion of the cooked green peas masala to create a thick gravy.
    • Add diced potatoes or paneer cubes along with the green peas for an extra layer of flavor and texture.
    • Experiment with different spices and herbs to customize the dish according to your taste preferences.

    Benefits:

    • Green peas are a good source of vitamins, minerals, and fiber, making this dish not only delicious but also nutritious.
    • The spices used in this recipe, such as turmeric and cumin, are known for their anti-inflammatory and digestive properties.

    FAQs:

    Can I use canned peas instead of fresh or frozen ones?

    • While fresh or frozen peas are recommended for the best flavor and texture, you can use canned peas if that’s what you have on hand. Just make sure to drain and rinse them before adding them to the dish.

    Is this dish suitable for vegetarians and vegans?

    • Yes, this spicy green peas masala recipe is entirely plant-based and suitable for both vegetarians and vegans. Just make sure to use oil instead of ghee for a vegan-friendly version.

    Can I make this dish ahead of time?

    • Yes, you can prepare the spicy green peas masala ahead of time and store it in the refrigerator for a few days. Simply reheat it gently on the stovetop or in the microwave before serving.

    For more delightful recipes like this one, explore other offerings in Manjula’s Kitchen, such as Paneer Tikka Masala, Chole (Chickpea Curry), and Aloo Gobi (Potato Cauliflower).

  • Spicy Squash Cakes

    Spicy Squash Cakes

    Recipe submitted by Geeta Rao

    Spicy Squash Cakes

    Spicy Squash Cakes

    Spicy Squash Cakes are the perfect appetizers for the holiday season. These are easy to make and taste great!
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients:

    • 2 cups  Grated squash
    • 2 cups  Gram flour (Besan)
    • 1 tbsp  Rice flour
    • 1/4th tsp  Baking powder
    • 1-2 inch Ginger
    • 4-5 Green chillies (medium sized)
    • 1 tsp  Yogurt (if yogurt is not available, use lemon juice)
    • 1 tsp Dhania powder (coriander powder)
    • 1 tsp Jeera powder
    • 2 tbsp Corrainder leaves (finely chopped)
    • 1 tbsp  Roasted sesame seeds
    • 1 tbsp  Fresh grated coconut
    • 2 tbsp  Vegetable oil
    • Salt

    Instructions
     

    Method

    • Grate the squash (kaddoo) .
    • Mix 2 cups of the grated squash, gram flour and rice flour in a bowl.
    • Grind the ginger and green chillis to a fine paste and add it to the above mixture.
    • Add jeera powder, dhania powder, yogurt, baking powder, salt and mix well without adding water. Set it aside for 10 minutes.
    • Take a bowl, smear the insides with oil and pour the above mixture into it.
    • Steam the above mixture in the above bowl in a pressure cooker for 10-15minutes. (Without the weight like in making idlis)
    • Once it is steamed, as it cools down, observe that the mixture now seems like a cake.
    • With a sharp knife, cut it into desired shape and size.
    • Now heat oil in a pan.
    • Place the cut pieces of the cake in the pan and shallow fry them till golden brown and crusty.
    • Garnish the fried pieces with roasted sesame seeds, coconut and coriander leaves.
    • Spicy Squash Cakes are ready to eat.
    • Serve hot with mint chutney or tomato ketchup.

    Notes

    Variation:
    • Can add coarsely ground roasted peanuts for garnishing.
    Tried this recipe?Let us know how it was!
  • Peanut Chaat

    Peanut Chaat

    Peanut Chaat

    Peanut Chaat

    Peanut Chaat is a combination of peanuts, tomatoes, cucumbers and spices. It is a delicious and satisfying snack-not to mention healthy and low-fat! It is easy to make. It can be served as an appetizer or anytime spicy snack.
    No ratings yet
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    Course Appetizer, Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2 cup raw peanuts
    • 1/2+1/2 teaspoon salt adjust to taste
    • 1/8 teaspoon turmeric (haldi)
    • 3/4 cup tomatoes seeded cut in small cubes
    • 3/4 cup cucumber cut in small cubes
    • 1 tablespoon ginger finally chopped
    • 1 green chili finally chopped adjust to taste
    • 1/2 teaspoon roasted cumin seed powder (bhuna jeera)
    • 1/8 teaspoon red chili powder
    • 1/8 teaspoon black pepper
    • 1/4 teaspoon sugar
    • 1/2 teaspoon  mango powder (amchoor)
    • 1  tablespoon lemon juice

    Instructions
     

    Method

    • In a sauce pan add peanuts with 2 cups of water turmeric and 1/2 teaspoon of salt. Cook over medium high heat for about 25 minutes until peanuts are soft.
    • Drain the water and let it cool to room temperature.
    • Mix ginger, chili, 1/2 teaspoon salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder and lemon juice together.
    • Mix the peanuts with tomatoes and cucumbers, add the spice mix and toss.
    • Peanut Chaat is ready to serve.
    Tried this recipe?Let us know how it was!

    Peanut Chaat Recipe 

    Peanut chaat is a delightful appetizer that caters to various dietary preferences, offering a gluten-free and vegan option packed with high protein, yet low in fat, making it an ideal snack choice. Peanut chaat is a delightful and flavorful snack that is popular across India. This peanut chaat recipe combines the nuttiness of peanuts with the tanginess of various spices and chutneys, creating a mouthwatering dish that is perfect for any occasion. Here’s how to make peanut chaat at home.

    • Boiling the Peanuts: Begin by placing the peanuts in a saucepan. Add 2 cups of water, turmeric, and ½ teaspoon of salt. Bring the pot to a medium-high heat. Once boiling, reduce the heat slightly and simmer the peanuts for about 25 minutes. The key here is to cook the peanuts until they are tender and soft throughout. You can test for doneness by taking a peanut out and splitting it in half. If the center is firm, continue cooking for a few more minutes.

    • Cooling and Draining: Once the peanuts are cooked, drain the water from the pot using a colander. It’s important to drain the peanuts thoroughly to prevent a watery chaat. Spread the cooked peanuts on a plate or baking sheet to cool completely. This will take about 30 minutes to an hour, depending on the amount of peanuts. Cooling the peanuts is necessary before adding the other ingredients to ensure they don’t become soggy.

    • Making the Spice Mix: While the peanuts cool, prepare the flavor base for your chaat. In a separate bowl, combine grated ginger, chopped chili pepper (adjust the amount depending on your spice preference), ½ teaspoon of salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder, and lemon juice. Mix all these ingredients into a fragrant and flavorful spice mix. This will be what brings the chaat to life!

    • Assembling the Chaat: Once the peanuts are cool, transfer them to a large mixing bowl. Add chopped tomatoes and cucumbers to the peanuts. Then, pour the prepared spice mix over the peanuts and vegetables. Using a spoon or spatula, gently toss everything together until well combined. This ensures each peanut gets a good coating of the flavorful spice mix.

    • Serving: Your Peanut Chaat is now ready to be enjoyed! Serve immediately for the freshest flavor and best textural contrast between the soft peanuts and the crisp vegetables. You can garnish with chopped fresh cilantro for an extra pop of color and freshness.

    Tips:  

    • You can customize the peanut chaat by adding other ingredients such as boiled potatoes, diced cucumber, or grated carrots for added texture and flavor.
    • For a healthier version, you can use roasted peanuts without any added salt or oil.
    • Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.

    Variations: 

    • For a tangier flavor, drizzle some tamarind chutney or mint chutney over the peanut chaat before serving.
    • Experiment with different toppings such as pomegranate seeds, grated cheese, or yogurt for a unique twist on this classic snack.

    Benefits: 

    • Peanuts are a good source of protein, fiber, and essential nutrients such as vitamins and minerals, making peanut chaat a nutritious snack option.
    • This dish is vegetarian and gluten-free, making it suitable for individuals with dietary restrictions.

    FAQs: 

    Can I use pre-roasted peanuts for this recipe? 

    • Yes, you can use pre-roasted peanuts if you prefer. However, roasting the peanuts yourself adds an extra layer of flavor to the chaat.

    How long can I store peanut chaat? 

    • Peanut chaat is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the peanuts may lose their crunchiness over time.

    Can I make peanut chaat ahead of time?

    • While it’s best to assemble the chaat just before serving to maintain its freshness, you can prepare the ingredients in advance and assemble them when ready to serve.

    For more delicious Indian recipes, you can explore other recipes on Manjula’s Kitchen, such as Vegetable Pakoras, Aloo Tikki Chaat, and Pani Puri. These recipes are perfect for any occasion and are sure to impress your family and friends. Enjoy cooking!

  • Almond Brittle (Almond Chikki)

    Almond Brittle (Almond Chikki)

    Almond Brittle

    Almond Brittle (Almond Chikki)

    Almond brittle also known as Chikki in India this is quick and easy recipe to make. This old fashioned candy every body will enjoy a tasty sweet savory snack that is most popular during winters.
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    Course Dessert
    Cuisine Indian
    Servings 12 oz

    Ingredients
      

    Ingredients:

    • 2 tablespoons butter
    • 1 cup sugar
    • 1/8 teaspoon salt
    • 1/2 cup sliced almonds
    • 1 tablespoons sesame seeds roasted

    Instructions
     

    Method

    • Grease about 8×10 cookie sheet and keep aside.
    • In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, and salt.
    • Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-5 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
    • Add almonds and sesame seeds, stir quickly. Pour over the greased sheet and spread evenly.
    • After brittle comes to room temperature brake them in pieces.
    • Store them in air tight container.

    Notes

    Suggestions
    1. Almond Brittle makes a delicious homemade gift. Pack it in a jar or candy bag.
    2. Garnish ice cream and kheer to give a gourmet look with few pieces of Brittle.
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  • Balushahi (Indian Buttermilk Donut)

    Balushahi (Indian Buttermilk Donut)

    Balushahi

    Balushahi (Indian Buttermilk Donut)

    Balushahi! This is a North Indian delicacy- a classic dessert which can be found in every street corner sweet shop. Balushahi is flakey from the outside and soft from inside. They literally just melt in your mouth. This is a perfect sweet for any festive occasion!
    5 from 1 vote
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    Course Dessert, Snack
    Cuisine Indian
    Servings 12 Balushahi

    Ingredients
      

    Ingredients:

    • 1 cup all purpose flour (maida or plain flour)
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon baking powder
    • 1/4 cup unsalted butter cold cut into small pieces or cold clarified butter ghee
    • 1/4 cup yogurt cold(curd, dahi)

    Syrup

    • 1 cups sugar
    • 1/3 cup water
    • 4 cardamom pods crushed

    For Garnish

    • About 1 tablespoons sliced pistachios

    Instructions
     

    Syrup

    • In a sauce pan add water, sugar, and cardamom over medium heat, bring it to a boil. Let it simmer until syrup is almost to one thread on candy thermometer it should be 215 degree. Set aside.

    Balushahi

    • In a bowl mix the flour, baking soda and baking powder.
    • Add butter mix with your fingers, mixture should be crumby.
    • Add the yogurt slowly as needed making into soft dough. Do not knead the dough.
    • Cover the dough and let it sit for about half an hour.
    • Take the dough and knead just enough to hold it together.
    • Divide the dough into 12 equal parts.
    • Make the dough balls, Balls will not be very smooth and will have cracks all around; make a deep dent in the center of the balls.
    • Heat the oil in a flat frying pan over low heat.
    • The frying pan should have about 1 ½ inch of oil. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float oil is too hot.
    • Place the Balushahi in the frying pan don’t overcrowd as Balushahi will expend to about 1-1/2 time and they should not overlap.
    • It should take about 2 minutes before Balushahi will come up. Wait another 3-4 minutes before turning over Balushahi should be light brown from bottom. Fry the Balushahi until they are golden brown from both sides; do not turn more then three times. This should take about 10 minutes. Balushahi will look very flakey If the Balushahi are fried on high heat, they will not be cooked inside.
    • Take them out over layered of paper towel so it can absorb the extra oil.
    • Dip Balushahi in the syrup all around and remove them. Don’t leave them in syrup.
    • Mouthwatering flaky Balushahis are ready and looking great read. Garnish them with pistachios.
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  • Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole

    Recipe submitted by Hidemi Walsh

    Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole is simple but packed with lots of flavor. Its a great dish for all kinds of meal specially as a lunch box option.
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    Course rice
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 2 cups Cooked White Long Grain Rice
    • 1/4 Medium Onion
    • 1/2 cup Diced Carrot
    • 1/4 lb Green Beans
    • 1/2lb Sweet Potato
    • 2 tablespoons Olive Oil
    • 1 tablespoon All-purpose flour
    • 1 cup Soymilk, unsweetened
    • 1 teaspoon Dried Basil
    • 1/4 cup Panko

    Instructions
     

    Method

    • Mince onion.
    • Peel sweet potato and dice.
    • Cut green beans into half inch length.
    • Make vegetable white sauce. In a skillet, heat 2 tablespoons olive oil and sauté onion over medium heat until tender. Then add sweet potatoes, carrot and green beans. Sauté for a couple of minutes. Then add dried basil. Stir well.
    • Reduce heat and add all-purpose flour. Stir well to coat and then add soymilk little by little stirring constantly. Simmer until thickened stirring constantly. Add salt and pepper to taste.
    • Put cooked rice into 8" x 8" casserole and pour the vegetable white sauce over the rice.
    • Sprinkle panko on top.
    • Bake at 425 degrees F for 15- 20 minutes or until browned.
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  • 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!
    5 from 1 vote
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    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.
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  • 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).
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    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.
     
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  • 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.
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    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.
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  • Eggplant Wraps

    Eggplant Wraps

    Recipe submitted by Gia

    Eggplant Wraps

    Eggplants wraps are delicious and simple to make appetizer recipe that can adapted further by using any type of cheese or tortilla. Enjoy. Its is nice vegetarian vegan snack option.
    5 from 1 vote
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    Course snacks
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 1 eggplant
    • 1 jar (7oz.)roasted red peppers
    • 1 small package sliced mushrooms, any kind you like, (I prefer small white)
    • 1 package (8oz.) Shredded Vegan Mozzarella Cheese
    • 1 package Vegan Tortilla Wraps (preferably large size)
    • 1 Clove Fresh Garlic
    • Sea Salt (to taste)
    • Black Pepper (to taste)
    • Red Pepper Flakes
    • Dried Italian Seasoning, usually a combo of Basil, Oregano, Parsely
    • Balsamic Vinegrette Dressing

    Instructions
     

    Method

    • Slice Eggplant into thin slices
    • Slice garlic into small pieces
    • Add Olive Oil to frying pan
    • Add garlic to frying pan and start to brown
    • Add slices of eggplant and slices of mushroom to frying pan
    • Sprinkle with a little sea salt, black pepper, red pepper flakes, and Italian seasoning.
    • Brown on each side, until golden brown
    • As they are done, place on paper towel to absorb oil
    • Lay out a tortilla on flat surface
    • Sprinkle with cheese
    • Add eggplant evenly on tortilla
    • Scatter mushrooms on tortilla
    • Add red peppers onto tortilla
    • Sprinkle with some of the Italian seasoning
    • You can either drizzle balsamic dressing on top of your tortilla before you roll it together, or you can serve the dressing on the side.
    • Fold the right and left side of your tortilla, just a little, and then roll up from the bottom to the top.
    • Then cut down the middle, and serve two halves next to each other.
    • You can serve as is, or with a side salad of your choice.

    Notes

    Note: You can substitute the cheese and tortilla wraps for any type of Mozzarella Cheese you like, and any kind of Tortilla wraps you like. Such as whole wheat wraps, etc.
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  • Grilled Roasted Red Pepper Artichoke Panino

    Grilled Roasted Red Pepper Artichoke Panino

    Recipe submitted by Anu

    Grilled Roasted Red Pepper Artichoke Panino

    Grilled Roasted Red Pepper Artichoke Panino

    Grilled roasted red pepper artichoke Panino Sandwich is a quick, easy to make, and delicious.
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    Course snacks
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 1 loaf of focaccia bread, slit in half
    • 2 tbsp of plain or flavored cream cheese spread!
    • 1 large roasted red bell pepper, store bought or you could do it yourself over an open flame or in the oven
    • 4 oz marinated artichoke hearts
    • 1 cup shredded Mexican style cheese
    • 1 tbsp extra virgin olive oil

    Instructions
     

    Method

    • Heat a grill pan on the stove.
    • Meanwhile, slit the focaccia crosswise into two.
    • Spread the cream cheese spread evenly on one of the surfaces of the bread.
    • Start layering the other ingredients, like so, first, with the strips of bell pepper, followed by the artichoke hearts, and the cheese.
    • Close the bottom of the sandwich with the other half. Press it slightly.
    • Drizzle 1 tbsp. of olive oil, on the grill pan.
    • Transfer the Focaccia gently onto the grill pan, place a plate over it, place 2 canned items on it to press down your sandwich and create your own panino!
    • Let it cook for about 3-4 minutes on one side.
    • Gently, turn it around, and grill for an additional 4 minutes until you see grill marks.
    • Gently transfer it onto a board, slice it in quarters and enjoy with a bowl of soup or your favorite bag of chips!!
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  • Curried Quinoa Salad with Roasted Cauliflower

    Curried Quinoa Salad with Roasted Cauliflower

    Recipe submitted by Madhu

    Curried Quinoa Salad

    Curried Quinoa Salad with Roasted Cauliflower

    Curried Quinoa Salad with Roasted Cauliflower is very filling and nutritious. Its a healthy appetizer for those trying to cut down on their meal and find a comforting solace in salad option.
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    Course Salad
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 1/2 Cup Quinoa
    • 1 Cup Homemade Vegetable Stock / Water
    • Turmeric – a pinch
    • 1/4 tsp Coriander Powder
    • 1/4 tsp Cumin Powder
    • Salt
    • 1/4 tsp Red Chili Powder

    For roasting cauliflower:

    • 1 small Cauliflower (cut into 1 inch florets)
    • 1/4 tsp Turmeric
    • Salt
    • 1 Tbsp Olive Oil

    Other

    • 1/2 Cup Red Kidney Beans cooked (if using canned beans, drain and wash well with water)
    • 1/2 Cup Cucumber chopped
    • Parsley / Cilantro – a couple of sprigs, chopped
    • Roasted Cashew nuts – a handful
    • Dried Cranberries / Raisins – a handful

    For dressing :

    • 1 Tbsp Olive Oil
    • 1/4 Cup Plain Greek Yogurt
    • 1 Tbsp Lemon Juice
    • Lemon Zest – of half a lemon
    • Salt
    • Pepper

    Instructions
     

    Method

    • Place the quinoa in a strainer and wash well under running water for 2 minutes. Place the quinoa along with vegetable stock in a pan and add turmeric, coriander powder, cumin powder, red chili powder and salt. Bring it to boil. Then simmer and cook till all the liquid is absorbed and the quinoa looks transparent. Keep aside.
    • Preheat oven to 400F. Place the cauliflower florets on a aluminium foil lined baking tray. Sprinkle salt and turmeric on top. Drizzle olive oil and bake for 30 minutes till the florets are cooked and slightly brown and caramelized.
    • In a serving bowl, place the quinoa, roasted cauliflower, red kidney beans, chopped cucumber, parsley, cashew nuts, cranberries and mix together.
    • Whisk the yogurt and olive oil together. Then make a simple dressing by mixing it with lemon juice, lemon zest, salt and pepper. Pour the dressing over the top of the salad and serve.
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