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Category: Vegan Recipes

10 Easy Vegan Recipes | Vegan Indian Foods by Manjula’s Kitchen

Embracing a vegan lifestyle doesn’t mean you have to give up on the rich and flavorful experience of Indian cuisine. Here at Manjula’s Kitchen, we bring you a collection of vegan Indian food that is both delicious and easy to prepare. Let’s dive into 10 easy vegan recipes that will make your meals exciting and nutritious. These vegan Indian recipes are perfect for anyone looking to incorporate more plant-based meals into their diet.

1. Vegan Aloo Gobi

Aloo Gobi is a classic Indian dish made with potatoes and cauliflower. This flavorful and hearty dish is a staple in many Indian households and is a great example of vegan Indian food that is both satisfying and healthy. The combination of tender potatoes and cauliflower florets cooked with aromatic spices like cumin, turmeric, and garam masala makes this dish irresistible. Aloo Gobi is not only delicious but also easy indian recipes to prepare, making it a perfect choice for busy weeknights. Serve it with roti or rice for a complete meal.

2. Chana Masala

Chana Masala is a spicy and tangy chickpea curry that is a favorite among many. It’s one of the 10 easy vegan recipes that you can prepare quickly, and it’s packed with protein and flavor, making it a perfect vegan food recipe. Chickpeas are simmered in a rich tomato sauce flavored with an array of spices like coriander, cumin, and chili powder. This dish is hearty and comforting, ideal for lunch or dinner. Pair it with steamed basmati rice or warm naan for a satisfying meal.

3. Vegan Palak Tofu

Palak Tofu is a delicious twist on the traditional Palak Paneer. Instead of paneer, tofu is used to keep this dish vegan. The creamy spinach sauce pairs perfectly with the tofu, creating a nutritious and tasty vegan Indian recipe. Spinach is blended into a smooth puree and cooked with spices, then combined with tofu cubes to create a delightful dish. This vegan version retains all the flavors of the original and is a fantastic way to enjoy spinach and tofu in a new and exciting way. Serve it with jeera rice or chapati.

4. Baingan Bharta

Baingan Bharta is a smoky and flavorful eggplant dish that is popular in north indian recipes. This dish is made by roasting eggplants and cooking them with tomatoes, and spices, making it a delightful addition to your collection of vegan food recipes. The roasting process gives the eggplant a unique smoky flavor, which is then enhanced by the addition of spices like cumin, coriander, and garam masala. Baingan Bharta is perfect as a side dish or a main course when served with roti or rice.

5. Vegan Vegetable Biryani

Vegetable Biryani is a fragrant and flavorful rice dish cooked with a variety of vegetables and spices. This vegan version is just as delicious as the traditional one, making it a must-try among vegan Indian recipes. The rice is layered with a mixture of vegetables like carrots, peas, and bell peppers, along with aromatic spices such as cardamom, cinnamon, and cloves. Biryani is a complete meal in itself and can be enjoyed with a side of raita or salad.

6. Tofu Tikka Masala

Tofu Tikka Masala is a vegan take on the classic Chicken Tikka Masala. Tofu is marinated in spices and yogurt, then cooked in a rich and creamy tomato sauce. This dish is perfect for those looking for vegan food recipes that are both hearty and flavorful. The tofu absorbs the flavors of the marinade and the sauce, resulting in a dish that is rich and satisfying. Serve it with basmati rice or naan to soak up the delicious sauce.

7. Vegan Rajma

Rajma is a kidney bean curry that is a staple in North Indian cuisine. This vegan version is just as delicious and comforting, making it a great choice for anyone seeking vegan Indian food that is both nutritious and satisfying. Kidney beans are cooked in a spiced tomato gravy, flavored with a blend of spices like cumin, coriander, and garam masala. Rajma is traditionally served with rice, making it a wholesome and filling meal.

8. Masoor Dal

Masoor Dal is a simple yet flavorful red lentil curry. It’s one of the easiest vegan Indian recipes to prepare and is packed with protein and fiber, making it a healthy addition to your meal rotation. Red lentils are cooked with tomatoes, and spices, creating a comforting and nourishing dish. Masoor Dal is perfect for a quick lunch or indian dinner recipes and can be enjoyed with rice or chapati.

9. Vegan Korma

Vegan Korma is a creamy and mildly spiced curry made with a variety of vegetables and a rich coconut-based sauce. This dish is perfect for those looking for 10 easy vegan recipes that are both luxurious and easy to make. The vegetables are simmered in a sauce made from coconut milk, cashews, and spices, resulting in a dish that is rich and flavorful. Vegan Korma can be served with rice or naan for a complete meal.

10. Vegan Pulao

Vegan Pulao is a simple and flavorful rice dish cooked with vegetables and aromatic spices. It’s a versatile dish that can be enjoyed on its own or as a side, making it a great addition to your list of vegan Indian food recipes. The rice is cooked with vegetables like peas, carrots, and bell peppers, along with spices such as cumin, cinnamon, and bay leaves. Vegan Pulao is perfect for a quick and easy meal and can be paired with raita or a salad.

Conclusion

These 10 easy vegan recipes showcase the versatility and richness of vegan Indian food. From hearty curries to flavorful rice dishes, these recipes are sure to bring joy and nutrition to your table. Explore more vegan Indian recipes and discover the delicious possibilities of plant-based cooking with Manjula’s Kitchen. Happy cooking and enjoy your journey with vegan food recipes!

By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s a vegan Indian recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Apple Jalebi

  • Baingan Bharta

  • Muthia

  • Shakkar Para

  • Mushroom with peas

     

    Mushroom with peas

    Mushroom with peas is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves.

    • 2 cups mushrooms sliced
    • 1 cup green peas, I am using frozen green peas
    • 1 cup diced tomatoes
    • 1 tsp shredded ginger
    • 2 tbsp fenugreek chooped leaves
    • 2 tbsp oil
    • 1 tsp cuminseeds (jeera)
    • 1/2 tsp turmeric (haldi)
    • 2 tsp coriander powder (dhania)
    • 1 tsp red pepper
    • 3/4 tsp salt
    • 1/2 tsp lemon juice
    • 1 green chili finely chopped

    1. 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.

    2. Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
    3. Add mushrooms, and peas. After coming to a boil reduce the heat to medium.

    4. Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes. Cook until mushrooms and peas are tender. Close the heat.

    5. Add lemon juice and green chili if you like. Serve hot.

    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.

    Main Course
    Indian

  • Namak Paare

  • Masala French Fries

    Masala French Fries

    Masala French Fries are an exciting twist on french fries, and they are great to serve with cocktails or as an appetizer.

    • 2 medium russet potatoes
    • 2 tbsp corn starch
    • 1 tsp salt
    • 1/2 tsp dry mint
    • 1/4 tsp black pepper
    • 1/4 tsp red chili powder
    • 1/8 tsp citric acid (tatre)

    Oil to fry

    1. Peel the potatoes wash and cut into French fries.

    2. Mix the salt with potato and let it sit for about ten minutes. Drain the salt water well and lightly pat dry.

    3. 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.

    4. 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.

    5. Fry the fries till they become gold in color all around, turn the fries a few times while frying.

    6. Remove fries from oil and place on paper towel.  Serve hot and enjoy!

    Variations

    Replace dry mint with dry fenugreek leaves.

    Feel free to experiment.

    Tips

    You can make the fries few hours before serving. Heat the fries in oven at 350 degrees for seven to ten minutes before serving.

    Appetizer
    Indian
    Kid Friendly, Tea Time Snack

    How to make Masala French Fries

    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 fusion of 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!

  • Ginger Relish

  • Green Chili Pickle

    Green Chili Pickle

    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

    • 20 chilies green Serrano chili peppers (you may use different chilies)
    • 3 tbsp coriander (dhania)
    • 1-1/2 tbsp fennel seeds (saunf)
    • 1 tsp fenugreek seeds (mathi)
    • 1 tsp mustard seeds (rai)
    • 1/8 tsp asafetida (hing)
    • 3 tsp salt
    • 1 tsp mango powder (amchoor)
    • 1/2 tsp turmeric (haldi)
    • 1 tbsp vinegar
    • 2 tbcp oil, preferred mustard oil

    1. Wash and dry the chilies and cut a vertical lengthwise slit in each one.

    2. Combine coriander, fennel, and fenugreek seeds. Grind coarsely. Add salt, mango powder, and turmeric to the ground spices. Mix well.
    3. Heat oil until quite hot, and pour over the dry ingredient mixture. Mix well.
    4. Add vinegar and mix well, again.
    5. Stuff the spice mix into the green peppers and place in a glass jar.
    6. 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.

    Variation 

    As an alternative to stuffing the chilies, you can slice them into 1/8“pieces and mix them in with the spice mixture.

    Tip

    For a milder pickle, remove the pepper seeds prior to stuffing with spices

    Side Dish
    Indian
    Condiment, Hot Spicy, Pickle

    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

  • Cabbage Chana Dal Salad

  • Aloo Masala Dosa

    Aloo (Potato) Masala

    Aloo masala is a nice compliment for any kind of dosa. The Aloo Masala can be rolled in the dosa or served as a side dish. Its a great appetizer that goes well in all kinds of meal be it breakfast, lunch or dinner.

    • 2 large potatoes
    • 1 tbsp oil
    • 1/8 tsp asafetida (hing)
    • 1/2 tsp cumin seeds (jeera)
    • 1/2 tsp mustard seeds (rai)
    • 1/2 tsp turmeric (haldi)
    • 1 green chili finely chopped
    • 1/2 tsp salt
    • 1 tsp lemon juice
    • 1 tbsp cilantro finely chopped (hara dhania)

    1. Boiled the potatoes until they are soft and let cool.

    2. Peel and chop the potatoes in small pieces.
    3. Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil. If it cracks right away, the oil is ready.

    4. Add the cumin seeds, mustard seeds and asafetida. As the seeds crack, add turmeric, potatoes, green chili, and salt. Stir-fry for a few minutes.

    5. Add lemon juice and cilantro.
    6. The potatoes should be slightly moist and not very dry.

    Variations

    Try adding 2 tablespoons of shredded carrots and 1/8 cup of green peas to potato mixture.

    Taste best with Dosa, Rava Dosa, Whole wheat Dosa

     

    Aloo Masala Recipe: How to make Aloo Masala for Dosa

    Aloo Potato Masala, a classic gluten free South Indian filling that pairs perfectly with dosa, a popular Indian crepe. This vegan versatile dish combines the earthy goodness of potatoes with aromatic spices, creating a delicious accompaniment that’s loved by all.

    Spicy Potato Masala for Dosa

    Hearty and Satisfying: Aloo Potato Masala is a hearty and satisfying dish that’s perfect for breakfast, brunch, or any time of the day. Its comforting flavors and creamy texture make it a popular choice among both children and adults.

    Versatile Filling: Aloo Potato Masala is incredibly versatile and can be used as a filling for various Indian snacks and dishes, including dosa, samosa, and sandwich. Its bold flavors and creamy texture add depth and richness to any recipe it’s used in.

    Easy to Prepare: Making Aloo Potato Masala at home is quick and easy, requiring just a few simple ingredients and basic cooking techniques. With the right combination of spices and seasoning, you can create a delicious and flavorful filling that’s sure to impress.

    Variations of Aloo

    1. Aloo Gobi: Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.
    2. Aloo Baingan: Aloo baingan (potato and eggplant) is a great main dish. It’s easy to make and can be served with any bread.
    3. Aloo Dum: Is an exotic rich and luxurious variant of aloo made in a curry format and incorporates the Indian cooking style of dum. 
    4. Aloo Mattar: Aloo Mattar is a popular curry based north Indian dish. Potatoes and peas with spicy gravy makes a great main course served with puris, rotis and parathas.

    Tips for Making Perfect Aloo Potato Masala:

    Boil Potatoes Until Tender: Boil the potatoes until they are fork-tender before mashing them for the Aloo Potato Masala. This ensures that the potatoes are cooked through and have a smooth and creamy texture.

    Temper the Spices: Temper whole spices such as mustard seeds, cumin seeds, and curry leaves in hot oil before adding other ingredients. This releases their flavors and aromas, enhancing the overall taste of the Aloo Potato Masala.

    Finish with Fresh Herbs: Garnish the Aloo Potato Masala with freshly chopped cilantro or coriander leaves just before serving for a burst of freshness and color. Herbs add a vibrant touch to the dish and elevate its presentation.

    FAQs about Aloo Potato Masala for Dosa:

    Can I make Aloo Potato Masala ahead of time? 

    Yes, you can prepare the Aloo Potato Masala ahead of time and store it in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving with dosa or other dishes.

    Is Aloo Potato Masala gluten-free? 

    Yes, Aloo Potato Masala is naturally gluten-free as it’s made with potatoes, vegetables, and spices, which are all gluten-free ingredients. It’s a safe and delicious option for individuals with gluten intolerance or celiac disease.

    Can I freeze Aloo Potato Masala? 

    While you can freeze Aloo Potato Masala, the texture may change slightly upon thawing. It’s best to freeze the masala in an airtight container for up to 1-2 months and thaw it in the refrigerator overnight before reheating.

    What can I serve with Aloo Potato Masala? 

    Aloo Potato Masala pairs perfectly with dosa, a South Indian crepe made from fermented rice and lentil batter. It can also be served with idli (steamed rice cakes), uttapam (Indian-style savory pancakes), or puri (deep-fried bread).

    Aloo Potato Masala is a delicious and versatile dish that’s perfect for savoring with dosa or as a filling for various Indian snacks and dishes.  Whether enjoyed for breakfast, brunch, or as a comforting meal option, its hearty flavors and creamy texture are sure to delight your taste buds and leave you craving for more. 

    So why not treat yourself to a batch of homemade Aloo Potato Masala and experience the irresistible flavors of South Indian cuisine?

    Stay tuned for more such dishes on Manjula’s Kitchen exploration into the world of culinary delights!

  • Rice

  • Vegetable Cutlets

    Vegetable Cutlets- Mixed Vegetable Cutlets

    Vegetable cutlets are great blend of vegetables and spices. These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner.

    • 2 medium potatoes boiled peeled and mashed
    • 1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
    • 2 tbsp chopped cilantro (hara dhania)
    • 2 finely chopped green chilies
    • 1 tsp chopped ginger
    • 1 tsp salt
    • 1 tsp mango powder (amchoor)
    • 3 tbsp all-purpose flour (plain flour. maida)
    • 1 cup bread crumbs

    oil to fry

    1. Steam the chopped mixed vegetables. Squeeze the vegetables to take the excess water out and Pat dry.

    2. Mix all the ingredients to mashed potatoes, mixed vegetables, cilantro, green chilies, ginger, salt, and mango powder.
    3. Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
    4. With oiled hands, divide the mixture into 10 equal parts. Shape into flat round patties about 1/2 inch thick.
    5. Dip each patty in the flour batter and roll the patty in breadcrumbs and set aside.
    6. Heat the oil on medium high heat in a frying pan. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
    7. Fry a few cutlets at a time until they are golden-brown on both sides. Repeat this until all the cutlets are done. Serve hot.

    Tips:

    If the oil is not hot enough, the patties will break.

    If the vegetable/potato mixture looks wet, you can add some breadcrumbs.

    You can always change the shape of the cutlets to your desired shape.

    Make them day before and heat them in oven at 350 degree F before serving, or heat them over skillet.

    Serving suggestions:

    Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.

    Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, and chutney.

    Appetizer
    Indian

    Recipe for Vegetable Cutlets – Manjula’s Kitchen

    Experience the culinary journey of crafting these delectable vegetable cutlets with our comprehensive recipe. This versatile recipe allows you to showcase a fusion of flavors and textures, making it an excellent choice for anyone seeking a delightful snack or appetizer.

    Start by carefully selecting a combination of vibrant vegetables like green peas, carrots, green beans, and corn. Steam these vegetables to perfection, and then take a moment to remove any excess water, ensuring your cutlets have the perfect consistency. The meticulous process of patting the vegetables dry sets the stage for a flawless mixture that seamlessly blends with the other ingredients.

    The vegetarian cutlet recipe’s essence lies in the harmonious combination of steamed vegetables, mashed potatoes, cilantro, green chilies, ginger, salt, and a touch of mango powder. This blend of flavors creates a filling that will delight your taste buds with each bite of the cutlet.

    To bind the ingredients, make a simple batter using All-Purpose flour and water. This addition not only acts as a cohesive element but also adds a pleasant crispiness to the cutlets when fried in hot oil.

    Divide the mixture into 10 equal portions, then shape them into flat, round patties about 1/2 inch thick using oiled hands. Increase the crispiness by dipping each vegetable cutlet into the flour batter before generously coating them with breadcrumbs, resulting in a crunchy exterior that complements the tender, flavorful interior.

    Heat oil in a frying pan over medium-high heat to a depth of at least 1 inch. Test the oil’s readiness by dropping a bit of batter – it should sizzle and rise immediately. Fry the cutlets in batches until they achieve a beautiful golden-brown color on both sides. This frying technique seals in the flavors, producing vegetarian cutlets that are not only visually appealing but also incredibly delicious.

    Whether served as an appetizer at gatherings or as a quick snack, these vegetable cutlets from our recipe are sure to please a crowd. Their harmonious blend of vegetables, spices, and textures showcases the versatility of vegetarian cuisine, making them a delightful addition to your culinary repertoire.

    Notes: 

    In crafting the perfect veg cutlet with this veg cutlet recipe, attention to detail is crucial. Ensure that the oil is adequately heated, as insufficient heat may cause the patties to break during frying. To counter any excess moisture in the vegetable/potato mixture, consider incorporating additional breadcrumbs, enhancing both texture and absorbency.

    Flexibility is a key feature of this vegetable cutlet recipe. You have the freedom to mold the cutlets into your preferred shape, allowing for a personalized touch to these vegetarian cutlets.

    For added convenience, these veg cutlets can be prepared a day in advance. Simply heat them in the oven at 350 degrees Fahrenheit before serving, or warm them on a skillet for a quick and satisfying meal.

    When it comes to serving, elevate the experience by pairing these vegetable cutlets with delightful chutneys. Cilantro chutney or tamarind chutney are excellent choices, enhancing the flavors of the veg cutlets. For a heartier option, transform them into veggie burgers by adding cheese, lettuce, tomatoes, and a dollop of chutney. This versatile veg cutlet recipe provides endless possibilities, making it an ideal choice for those seeking a flavorful and customizable vegetarian treat.

    You might also like: Chakli, Rava Uttapam, Matar Chaat, Masala Mathri

  • Mathri

  • Spicy Potatoes

    Spicy potatoes

    Spicy potatoes are a wonderful dish to serve as an appetizer, snack, or side dish.

    • 3 medium red potatoes
    • 2 tbsp oil
    • 1/2 tsp cumin seeds (jeera)
    • 1 tsp crushed coriander seed (dhania)
    • 1 tsp crushed fennel seed (saunf)
    • 1/4 tsp fenugreek seeds (mathi)
    • 1 tsp shredded ginger
    • 1/4 tsp black pepper
    • 2 green chilies, seeded and sliced long ways
    • 1 tsp salt
    • 2 tsp lemon juice
    • 2 tbsp chopped cilantro (hara dhania)

    1. Peel strips of skin from the potatoes; leave some of the skin to provide color. Cut the potatoes into bite-size cubes.

    2. Put the potatoes and one teaspoon salt into a pot. Cover with water and cook on medium high until tender but not mushy. Once the potatoes are cooked, drain the water and set aside.
    3. Heat the oil in a frying pan over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When the cumin seeds crack, add the coriander, fennel, fenugreek seeds, and shredded ginger. Stir-fry for about half a minute.
    4. Add potatoes and stir-fry the mixture over medium heat until they are a light golden brown.
    5. Add salt, black pepper, and green chili. Roast another two to three minutes. Turn off the heat and add lemon juice and the cilantro mixture. Adjust salt, lemon, and pepper to your taste.

    Note

    I use red potatoes because they are firmer and don’t get mushy.

    Serve with Chai or Lemonade

    Appetizer
    Indian
    Gluten Free, Quick And Easy, Snack, Tea Time Snack, Vegan

    How to Make Spicy Potato Curry

    Spicy Potato Curry is a flavorful dish made with tender potatoes cooked in a spicy and aromatic gravy. It’s a popular appetizer or side dish in Indian cuisine, commonly enjoyed with rice or bread. This gluten-free and vegan recipe is quick and easy to prepare, making it perfect for a delicious and satisfying meal.

    Step 1: Prep the Ingredients 

    Start by gathering all the ingredients needed for the spicy potato curry. You’ll require potatoes, tomatoes, ginger, green chilies, and a blend of spices such as cumin seeds, turmeric, coriander powder, and garam masala. Peel and chop the potatoes into bite-sized pieces, dice the tomatoes, mince the ginger, and slice the green chilies.

    Step 2: Sauté the Aromatics 

    Heat some oil in a pan over medium heat. Add the spices like cumin seeds and let them sizzle for a few seconds until fragrant. Then, toss in the minced ginger and sliced green chilies. Sauté them until they release their aroma and turn golden brown, infusing the oil with their flavors.

    Step 3: Add the Potatoes 

    Now, add the chopped potatoes to the pan. Stir well to coat them evenly with the aromatic oil and spices. Allow the potatoes to cook for a few minutes, stirring occasionally, until they start to lightly brown around the edges.

    Step 4: Incorporate the Tomatoes 

    Once the potatoes are partially cooked, add the diced tomatoes to the pan. Mix everything together gently, ensuring the tomatoes are evenly distributed among the potatoes. The tomatoes will add a tangy sweetness to the dish, balancing out the heat from the spices.

    Step 5: Season and Simmer 

    Now, it’s time to season the spicy potato curry with salt, turmeric, coriander powder, and garam masala. Stir well to combine all the ingredients. Then, cover the pan with a lid and let the curry simmer on low heat until the potatoes are fully cooked and tender, and the flavors have melded together beautifully.

    Step 6: Serve and Enjoy 

    Once the spicy potato curry is ready, remove it from the heat and garnish with freshly chopped cilantro leaves for a burst of freshness and color. Serve the curry hot with steamed rice or warm rotis for a satisfying meal that will surely delight your taste buds.

    Tips for Making the Best Spicy Potato Curry:

    • Adjust the amount of green chilies according to your spice preference. For a milder curry, use fewer chilies, or remove the seeds to reduce the heat.
    • To enhance the flavor, you can add a splash of lemon juice or a dollop of coconut milk towards the end of cooking.
    • For added texture and nutrition, throw in some vegetables like peas, carrots, or bell peppers along with the potatoes.
    • Feel free to customize the spices to suit your taste. You can experiment with adding spices like mustard seeds, fenugreek seeds, or curry leaves for a different flavor profile.

    Variations of Spicy Potato Curry: 

    • Creamy Spicy Potato Curry: Stir in some coconut milk or cashew cream to create a lusciously creamy texture.
    • Spicy Potato and Chickpea Curry: Add cooked chickpeas to the curry for an extra dose of protein and heartiness.
    • Spicy Potato and Spinach Curry: Throw in a handful of fresh spinach leaves during the last few minutes of cooking for a nutritious twist.

    Benefits of Spicy Potato Curry: 

    • Potatoes are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins.
    • The spices used in this curry, such as turmeric and cumin, are known for their anti-inflammatory and digestive benefits.
    • This dish is vegan-friendly and can be enjoyed by individuals following a plant-based diet.

    FAQs: 

    Q: Can I make this curry ahead of time?

    A: Yes, you can prepare the curry ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving.

    Q: Can I freeze leftover curry?

    A: Absolutely! This curry freezes well. Allow it to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

    Q: Can I use sweet potatoes instead of regular potatoes?

    A: Yes, you can substitute sweet potatoes for regular potatoes if you prefer. Just keep in mind that sweet potatoes have a sweeter flavor, which will slightly alter the taste of the curry.

    Explore More Delectable Recipes 

    For more mouthwatering recipes and culinary inspiration, explore the following links from Manjula’s Kitchen:

    Crispy Spinach Pakoras, Vegetable Biryani, Paneer Tikka Masala, Vegetable Pakoras, Baingan Bharta (Roasted Eggplant) & Matar (Green Peas) Paneer.

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