Manjulas Kitchen Logo

Category: Gluten Free

Gluten-Free Indian Recipes: Delicious and Healthy Options

Eating gluten-free doesn’t mean sacrificing flavor, especially with the wide array of gluten free Indian recipes available. Whether you are gluten intolerant or simply looking to reduce gluten in your diet, these gluten free recipes Indian style will delight your taste buds. Let’s explore some delectable gluten free Indian food recipes that you can enjoy for every meal.

Breakfast Recipes

Besan Chilla

Besan Chilla, or chickpea flour pancake, is a high protein vegetarian meals option that fits perfectly within gluten free Indian recipes. This dish is quick to prepare and can be enjoyed with a side of yogurt or chutney. Besan Chilla is also a great example of Indian gluten free recipes that are both nutritious and delicious.

Poha

Poha is a light and flavorful dish made from flattened rice, seasoned with turmeric, mustard seeds, and curry leaves. This dish is a staple in many Indian households and is a fantastic gluten free Indian food recipe for Indian breakfast ideas. It’s easy to make and highly customizable.

Lunch Recipes

Rajma Chawal (without the wheat)

Rajma Chawal is one such beloved north indian recipes made with red kidney beans in a spiced tomato gravy, typically served with rice. By using gluten-free rice, this dish becomes a delightful addition to your collection of gluten free Indian recipes.

Bajra Roti

Bajra Roti is a traditional Indian flatbread made from pearl millet flour. This roti is a staple in the gluten free recipes Indian category and pairs well with various curries and sabzis. It’s nutritious and adds a rustic flavor to your meal.

Dinner Recipes

Paneer Tikka

Paneer Tikka is popular in paneer recipes made by marinating paneer cubes in yogurt and spices, then grilling them to perfection. This dish is not only delicious but also fits well within gluten free Indian food recipes. It’s a great starter for any dinner.

Vegetable Pulao

Vegetable Pulao is a one-pot rice dish cooked with mixed vegetables and aromatic spices. This dish is a versatile and satisfying gluten free Indian food recipe that can be enjoyed by everyone. It’s perfect for a quick and nutritious Indian dinner recipes.

Snack Recipes

Bhel Puri (without sev)

Bhel Puri is a popular Indian street food made with puffed rice, vegetables, and tamarind chutney. By omitting sev (which usually contains gluten), this snack becomes a fantastic addition to your gluten free Indian recipes. It’s tangy, spicy, and utterly delicious.

Roasted Makhana

Roasted Makhana are fox nuts that are lightly roasted and seasoned with spices. This snack is not only crunchy and addictive but also fits perfectly into the gluten free recipes Indian category. It’s a healthy option for those mid-day cravings.

Dessert Recipes

Kheer

Kheer is a creamy rice pudding flavored with cardamom and garnished with nuts. This classic Indian dessert is naturally gluten-free and is a beloved part of gluten free Indian food recipes. It’s easy to make and perfect for any festive occasion.

Coconut Ladoo

Coconut Ladoo are sweet balls made from grated coconut and condensed milk, often flavored with cardamom. These ladoos are a delightful example of Indian gluten free recipes that can be enjoyed as a dessert or a snack.

Enhancing Your Gluten-Free Menu

To make your gluten-free menu even more delightful, consider adding dishes from related categories that complement these gluten free Indian recipes. Adding Indian snacks like roasted makhana and bhel puri can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as kheer and coconut ladoo, made with gluten-free ingredients. Incorporating healthy recipes like besan chilla and vegetable pulao can offer lighter options for your meals. 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 North Indian recipes like rajma chawal or bajra roti can add a touch of authenticity to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular gluten free Indian recipes? 

A: Some popular gluten free Indian recipes include Besan Chilla, Poha, Rajma Chawal (without wheat), Bajra Roti, Paneer Tikka, Vegetable Pulao, Bhel Puri (without sev), Roasted Makhana, Kheer, and Coconut Ladoo.

Q: How can I make traditional Indian food gluten-free? 

A: To make traditional Indian food for diabetics gluten-free, try recipes like Besan Chilla, Bajra Roti, and Kheer. These recipes are modified to exclude gluten while retaining their authentic flavors.

Q: What are some gluten-free recipes Indian style for a party? 

A: Some gluten free recipes Indian style for a party include Paneer Tikka, Vegetable Pulao, Bhel Puri (without sev), and Coconut Ladoo. These dishes are flavorful and perfect for gatherings while being gluten-free.

Q: Can I prepare gluten-free Indian food in advance? 

A: Yes, many gluten free Indian food recipes can be prepared in advance and stored. Snacks like Roasted Makhana and Bhel Puri can be made ahead of time, while dishes like Vegetable Pulao and Rajma Chawal can be prepped and refrigerated.

Q: What are some healthy options for gluten-free Indian food? 

A: Some healthy options for gluten free Indian recipes include Quinoa Salad, Vegetable Stir Fry, Oats Idli, and Besan Chilla. These dishes are high in fiber and protein, helping to manage blood sugar levels effectively.

Conclusion

Gluten free Indian recipes are a celebration of healthy and flavorful foods. Whether you’re looking for gluten free recipes Indian style or traditional gluten free Indian food recipes, these dishes will bring variety and nutrition to your meals. 

So, gather your ingredients, try out these recipes, and create delicious meals that are mindful of your health needs. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!

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 gluten free Indian recipe to suit every taste. Happy cooking and healthy eating!

  • Stuffed Bell Peppers (Stuffed Capsicum)

    Stuffed Bell Peppers (Stuffed Capsicum)

    Stuffed Bell Peppers

    Stuffed Bell Peppers

    For these mouthwatering Stuffed bell peppers, I decided to make them into rings, which makes it easier and quicker to make. Bell peppers provide a very nice vibrant color to any dish. Stuffed bell peppers are delicious and can be served as appetizers or as a side dish. I hope you enjoy this recipe as much as I enjoy!
    4.41 from 5 votes
    Print Recipe Pin Recipe
    Course Appetizer, Side Dish
    Cuisine Indian, Italian
    Servings 4 people

    Ingredients
      

    • 2 bell peppers capsicum, pahadi mirch
    • 2 1/2 potatoes boiled, peeled and roughly mashed
    • 1 1/2 tsp salt
    • 1 tsp cumin seeds jeera
    • 3 tsp coriander powder dhania
    • 1/2 tsp red chili powder
    • 1/2 tsp mango powder amchoor
    • 1/2 tsp garam masala
    • 1 Tbsp green chili finely chopped
    • 1 Tbsp oil canola or vegetable

    Instructions
     

    • Add all the spices to mash potatoes to make filling, salt, cumin seeds, coriander powder, red chili powder, mango powder, garam masala, and green chilies.
    • Cut tops and bottoms of bell peppers; discard seeds and membranes.
    • Stuffed the bell peppers and slice them in half inch thick, use sharp knife. Depends the size of bell peppers how many slices you will make.
    • Press them gently to make sure potatoes stays inside the bell pepper rings.
    • Heat the heavy flat bottom sauce pan on medium heat and generously grease the pan.
    • Spread the bell pepper rings into skillet, do not overlap. Cover the pan and let it cook for about 1-2 minutes.
    • Remove the cover and turn the rings gently and press them lightly to ensure potatoes stays into the bell pepper rings. I cover the pan to make sure bell peppers are cooked, make sure they are not mushy. Cook the bell peppers from each side till they are golden brown. Stuffed bell peppers ready to serve.
    • Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes.

    Notes

    Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes.
    You can also use stuffed bell peppers to make sandwich, I like to use kaiser rolls with lettuce leaves, cheese, and slices of tomatoes.
    Tried this recipe?Let us know how it was!

    Stuffed Bell Peppers Recipe

    Stuffed bell peppers are a versatile option for appetizers or party recipes, suitable for a variety of dietary needs including gluten-free and vegan preferences, featuring a flavorful filling of sautéed vegetables. In this stuffed bell peppers recipe, we’ll infuse vibrant flavors into bell peppers, creating a delightful dish that’s both visually appealing and satisfying. Stuffed bell peppers offer a medley of textures and tastes, making them a versatile addition to any meal. Let’s delve into how to make stuffed bell peppers that will impress even the most discerning palates.

    Preparation and Assembly

    To start, gather the necessary ingredients for the stuffing mixture. While the original recipe focuses on corn chaat, we’ll repurpose it to create a flavorful filling for our stuffed bell peppers. Begin by finely chopping tomatoes and green chilies. Sauté them in a pan until they turn golden brown, adding spices like cumin powder, coriander powder, and red chili powder for an extra kick of flavor. Then, mix in boiled corn kernels and season with salt to taste.

    Filling the Bell Peppers

    With the stuffing ready, it’s time to prepare the bell peppers for filling. Slice the tops off the bell peppers and remove the seeds and membranes from the insides, creating a hollow cavity perfect for holding the stuffing. Be sure to choose bell peppers that are firm and vibrant in color for the best results.

    Stuffing and Baking

    Carefully spoon the prepared stuffing mixture into each bell pepper, ensuring they are evenly filled. Place the stuffed bell peppers on a baking tray and bake them in a preheated oven until the peppers are tender and the filling is heated through. This process allows the flavors to meld together, resulting in a harmonious blend of tastes with every bite.

    Presentation and Serving

    Once baked to perfection, remove the stuffed bell peppers from the oven and let them cool slightly before serving. Garnish with fresh cilantro leaves for a pop of color and a burst of freshness. These stuffed bell peppers can be enjoyed as a standalone dish or paired with your favorite sides for a complete meal.

    Variations

    Experiment with different fillings to customize your stuffed bell peppers to suit your taste preferences. Try incorporating ingredients like cooked quinoa, black beans, or diced tofu for added protein and texture. You can also top the stuffed bell peppers with cheese before baking for a cheesy twist on this classic dish.

    Tips

    • When selecting bell peppers for stuffing, choose ones that are uniform in size and shape to ensure even cooking.
    • To save time, you can prepare the stuffing mixture in advance and store it in the refrigerator until ready to use.
    • For a spicy kick, add finely chopped jalapeños or serrano peppers to the stuffing mixture.
    • If you prefer a vegetarian option, omit the corn chaat and use a combination of vegetables like carrots, peas, and potatoes for the filling.

    Benefits

    Stuffed bell peppers are not only delicious but also packed with nutrients. Bell peppers are rich in vitamins A and C, as well as antioxidants that help boost immunity and promote overall health. By filling them with a variety of wholesome ingredients, you can create a nutritious meal that’s as satisfying as it is flavorful.

    FAQs

    Q: Can I use different colored bell peppers for this recipe?

    A: Yes, feel free to mix and match different colored bell peppers for a visually stunning presentation. Each color offers a slightly different flavor profile, adding depth to the dish.

    Q: How long will the stuffed bell peppers keep in the refrigerator?

    A: Stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the oven or microwave before serving.

    Q: Can I freeze stuffed bell peppers for later?

    A: Yes, stuffed bell peppers can be frozen for future meals. Wrap them individually in plastic wrap and aluminum foil before placing them in the freezer. To reheat, thaw them overnight in the refrigerator and bake them in the oven until heated through.

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen’s official website:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Falooda, Delicious Dessert Beverage

    Falooda, Delicious Dessert Beverage

    Falooda Recipe

    Falooda

    Falooda is best described as a dessert beverage which is really corn vermicelli. This is a delicious combination of layered Falooda with milk, sweet basil and vanilla ice-cream. I like to serve this with mango. This can be an any-time snack! Falooda is popular with Mumbai road side street food. This chilled beverage-dessert is the perfect way to cool off in the summer heat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2-1/2 Cup milk
    • 3 Tbsp sugar divided
    • 1 Cup fresh mango pulp
    • 2 Tbsp sweet basil seed tukmaria, sabza
    • 1 oz packet of falooda falooda ia a corn vermicelli
    • 6 scoops vanilla ice-cream
    • 1/2 cup finely chopped mangos for garnishing

    Instructions
     

    • Boil the milk with 2 tablespoons of sugar for about 15 minutes after milk comes to boil or until till it reduces to about 1-1/2 cup. After milk cool off refrigerate, milk should be chill.
    • Cook the falooda in boiling water, till they are soft! Strain, and chopped them in few pieces and keep aside to cool. Then refrigerator till needed, and it is chilled.
    • Add about 2 table spoons of sugar to mango pulp or as needed depends on sweetness of mango. Refrigerate the mango pulp and chopped mango, till you are ready to use.
    • soak the basil seeds/ tukmaria in a bowl in about ¼ cup of water making sure seeds are completely submerge. They will soon start to swell and look transparent. Strain and keep aside in a small bowl.
    • Milk and falooda should be refrigerated till you are ready to use, you can prepare them in advance as they can be refrigerated for 3-4 days.
    • Time to assemble the falooda, it is layered beverage-desert, take a tall glass first put 2-3 tablespoons of mango pulp, few spoons of falooda, about 2 spoons of baisel seeds, pour about ¼ cup of milk, about 1or 2 scoops of ice-cream, again some falooda and garnish with chopped mango.

    Notes

    Enjoy!
    Tried this recipe?Let us know how it was!
  • Gatte Ki Sabji (Rajasthani Cuisine)

    Gatte Ki Sabji (Rajasthani Cuisine)

    Gatte Ki Sabji

    Gatte Ki Sabji

    Gatte Ki Sabji is a traditional dish from Rajasthan. These steamed gram-flour dumplings are cooked in a spicy gravy. This mouth-watering dish will complement any meal. Enjoy Gatte Ki sabji with roti or plain rice. The recipe is also vegan and gluten free.
    4.64 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 40 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Gatte

    • 2 cups besan gram flour
    • 4 Tbsp oil canola or vegetable oil
    • 1 tsp salt
    • 1 tsp red chili powder adjust to taste
    • 1/8 tsp asafetida hing, asafetida is gluten free spice, but asafetida powder contains some wheat flour, gluten free asafetida, is available on amazon.

    For Gravy

    • 3 Tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp fennel seeds saunf
    • 2 bay leaves tejpat
    • 2 dry red chilies
    • ½ tsp red chili powder
    • 1/2 tsp turmeric haldi
    • 1 tablespoon coriander powder dhania
    • 1 tsp salt
    • 1 Tbsp Kasuri Methi
    • 1 tsp mango powder amchoor
    • 1/2 tsp garam masala

    Instructions
     

    • Mix all the ingredients for gatte together and make a stiff dough, using water as needed. You will need about 1/3 cup of water. Knead the dough well, let it rest for 10 minutes. Divide the dough into 8 parts and roll them in calendar about half inch thick.
    • Bring about 4 cups of water to boil in a pan on medium high heat. Gently drop the Gatte logs in boiling water. After it comes to boil, cover the pan and reduce the heat to medium low, and cook them cover for about 12-15 minutes’ gate should be floating on the top and will have bubbles all around.
    • Take them out from water and save the water, this will be used for making gravy. let them cool for few minutes and cut them in about half inch-thick slices.
    • Heat the oil in heavy bottom pan over medium heat, add fennel seeds, asafetida, red chilies stir and add Gattes, stir-fry for about 4-5 minutes until they are light golden brown.
    • Add bay leaves, chili powder, turmeric, coriander powder, and salt, stir-fry for about 2 minutes.
    • Add the water we saved, and Kasuri Methi boil for about 10 minutes over low medium heat, covered. This is the time add more water to adjust the thickness of the gravy. As Gatte Ki Sabji will cool off it gravy will become thick.
    • Turn off the heat and add mango powder, and garam masala, Gatte Ki Sabji is ready to serve.
    Tried this recipe?Let us know how it was!

    Authentic Rajasthani Gatte Ki Sabji: A Savory Besan Gatte ki Sabji

    Gatte ki sabji is a traditional Rajasthani dish popularly enjoyed during festivals like Karwa Chauth and Navaratri. It’s a gluten-free and vegan delicacy that features dumplings made from chickpea flour (besan) cooked in a flavorful vegetable curry or gravy. Along with the lentil-based dumplings, the curry typically includes a variety of vegetables, enhancing its nutritional value and taste. 

    Embark on a gastronomic odyssey through the vibrant flavors of Rajasthan as we delve into the intricate world of Besan Gatte Ki Sabji. This iconic dish, steeped in tradition and brimming with aromatic spices, offers a tantalizing glimpse into the culinary heritage of the region. Join us as we unravel the secrets behind crafting this delectable delicacy, offering tips, benefits, suggestions, and answers to frequently asked questions along the way.

    Crafting the Perfect Gatte:

    The journey begins with the meticulous preparation of the gatte, the cornerstone of this flavorful dish. Start by mixing besan (gram flour) with a carefully curated selection of spices, such as cumin, coriander, and ajwain, to infuse the dough with a burst of flavor. Gradually add water to form a stiff dough, ensuring it is kneaded well to achieve the desired consistency. Allow the dough to rest for at least 10 minutes to allow the flavors to meld before dividing it into equal portions and rolling them into cylindrical logs.

    Infusing Flavor into the Gravy:

    As the gatte take shape, it’s time to prepare the fragrant gravy that will elevate them to culinary perfection. Bring a pot of water to a gentle boil and gently drop the gatte logs into the simmering water. Allow them to cook until they float to the surface, indicating that they are ready to be incorporated into the savory gravy. Remember to reserve the cooking water, as it will serve as the base for the flavorful gravy, infused with the essence of besan.

    The Aromatic Symphony of Spices:

    In a heavy-bottomed pan, heat oil over medium heat and add a medley of aromatic spices, including fennel seeds, asafetida, and dried red chilies. Allow the spices to release their fragrant oils, infusing the kitchen with an irresistible aroma. Add the cooked gatte to the pan and stir-fry them until they acquire a golden-brown hue, enhancing their nutty flavor and crisp texture.

    Fine-Tuning the Consistency and Flavor Profile:

    To achieve the perfect balance of flavors, it’s essential to pay attention to the consistency of the gravy. Add bay leaves, chili powder, turmeric, and coriander powder to the pan, allowing them to bloom in the oil before incorporating the reserved cooking water. Adjust the thickness of the gravy by adding more water as needed, ensuring it coats the gatte evenly and imparts a luscious mouthfeel.

    Tips for Success:

    Use freshly ground spices for maximum flavor impact. 

    Don’t rush the cooking process; allow the gatte to cook until they float to the surface for optimal texture.

    Adjust the spice levels according to your preference, adding more or less chili powder as desired.

    For an extra layer of richness, substitute some of the water with milk or cream when making the gravy.

    Benefits of Besan Gatte Ki Sabji:

    Rich in protein: Gram flour is a good source of plant-based protein, making this dish a nutritious option for vegetarians and vegans.

    High in fiber: Besan gatte are packed with dietary fiber, which promotes digestive health and keeps you feeling full and satisfied.

    Versatile and customizable: This dish can be adapted to suit individual tastes and dietary preferences, allowing for endless variations and creative twists.

    Budget-friendly: Made with simple, pantry staples, Besan Gatte Ki Sabji is an affordable yet satisfying meal option for families on a budget.

    Suggestions for Serving:

    Garnish with freshly chopped cilantro and a squeeze of lemon juice for a burst of freshness.

    Serve hot with steamed rice or fluffy roti for a wholesome and satisfying meal.

    Pair with tangy pickle, creamy raita, or crunchy papad for a well-rounded dining experience.

    Frequently Asked Questions (FAQs):

    Q: Can I make Besan Gatte Ki Sabji in advance?

    A: Yes, you can prepare the gatte and gravy ahead of time and assemble them just before serving. Simply store the cooked gatte and gravy separately in airtight containers in the refrigerator for up to 2-3 days.

    Q: Can I freeze Besan Gatte Ki Sabji?

    A: While you can freeze the cooked gatte, the texture may change slightly upon reheating. It’s best to freeze the gatte and gravy separately and thaw them in the refrigerator overnight before reheating and assembling.

    Q: Can I substitute besan with any other flour?

    A: While besan lends a distinct flavor and texture to this dish, you can experiment with other flours such as chickpea flour or wheat flour for a different twist. Keep in mind that the flavor and consistency may vary.

    Conclusion:

    Besan Gatte Ki Sabji encapsulates the essence of Rajasthan’s rich culinary heritage, offering a tantalizing blend of flavors and aromas that delight the senses. With a bit of patience, creativity, and a dash of spice, you can recreate this iconic dish in your own kitchen, savoring the warmth and vibrancy of Rajasthani cuisine with every mouthful. So, gather your ingredients, unleash your inner chef, and embark on a culinary journey that celebrates the timeless allure of Besan Gatte Ki Sabji.

  • Lemonade (Classic / Strawberry)

    Lemonade (Classic / Strawberry)

    Lemonade recipe

    Lemonade (Classic and Strawberry)

    Summer is around the corner and I love this time of year! It means more time with my grandkids, a relaxed schedule and of course endless days of sun, pool and pure bliss! I like to serve refreshing Lemonade on these hot summer days. It's definitely a must-have for fun summer outings like picnics or casual lunches if you are entertaining. Today I am making two different lemonades – traditional classic Lemonade and Strawberry Lemonade. It's the perfect pick-me-up drink!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Drinks
    Servings 6 people

    Ingredients
      

    For simple syrup

    • 1 cup sugar
    • 1 cup water this is to make simple syrup
    • 1/4 cup fresh mint leaves

    lemonade

    • 3 Tbsp freshly squeezed lemon juice
    • 1/2 cup simple syrup adjust to taste
    • 1/4 tsp salt
    • 1/8 tsp black pepper grounded
    • 2 cup cold water approximately
    • Mint leaves and lemon slices to garnish
    • Ice

    Strawberry lemonade

    • 1 cup strawberries trimmed and sliced
    • 3 Tbsp fresh lemon juice
    • ½ cup simple syrup adjust as needed
    • 2 cup cold water approximately
    • Ice

    Instructions
     

    • First make a “simple syrup”. Place the sugar, water and mint leaves in a small saucepan and bring to a simmer. Stir so that the sugar dissolves completely and turn off the heat.
    • After syrup cools off, strain the syrup to remove the mint leaves.
    • This syrup can be made in advance and can be refrigerated.

    Classic Lemon lemonade

    • Mix simple syrup, lemon juice, salt and black pepper to the water and pour over ice. Garnish with mint leaves and lemon slice.

    Strawberry lemonade

    • Save few slices of strawberry for garnishing and purée rest of the strawberries with ¼ cup of water in a blender until smooth
    • Then strain the puree into a bowl to remove seeds.
    • Stir together strawberry purée, with lemon juice, simple syrup, and water in a pitcher mix it well.
    • Taste, then add more sugar if desired. Serve over ice. Add few pieces of strawberry to the glass.

    Notes

    Tip: Every ingredient in this recipe can be adjusted to your taste. 
    Variations
    Replace water with soda water. Add one tablespoon fresh ginger juice.
    Tried this recipe?Let us know how it was!
  • Chana Chaat (Spicy Snack)

    Chana Chaat (Spicy Snack)

    Chana Chaat

    Chana Chaat

    Chana Chaat is a healthy and delicious snack. I am using kala chana for this recipe. Kala chana looks like chickpeas, but brown in color. This is a delightfully sweet and tangy snack. Channa Chaat will also make a very enjoyable lunch box meal.
    3.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup kala chana
    • 2 Tbsp oil Canola, or vegetable oil
    • 1 Tbsp ginger finely shredded
    • 1 Tbsp green chili finely chopped
    • 1 Tbsp coriander powder dhania
    • 1/4 cup tamarind pulp this is available in India grocery store or you can make it at home soaking the tamarind and squeeze the pulp. But not the concentrated tamarind
    • 1 tsp red chili powder
    • 1 tsp salt
    • 1 tsp black salt
    • 1 Tbsp sugar
    • 2 tsp roasted cumin seed powder bhuna jeera
    • 1 cup potato boiled peeled and cut in small pieces
    • 1/2 cup cucumber chopped in small pieces
    • 1/2 cup tomatoes chopped in small pieces

    For garnishing

    • 1 Tbsp ginger finely chopped
    • 1 Tbsp green chilies finely chopped
    • 5-6 wedges of lemon

    Instructions
     

    • Wash and soak kala chana in approx. 4 cups of water, for at least 4 hours. The kala chana will double in volume after soaking.
    • In pressure cooker cook kala chana with 2 cups of water over medium high heat. As pressure cooker starts steaming turn the heat down to low medium and cook for about 15 minutes. Close the heat and wait until steam has stopped before opening the pressure cooker. Chana should be soft and tender.
    • Drain the water and save it for later use, this water is high in protein and can be used for making the soup or dals.
    • Heat the oil in a sauce pan over medium high heat. Add the chana, stir for few seconds. Add ginger and green chili, coriander powder, sauté for about 1 minutes.
    • Add salt, black salt, red chili powder, and sugar, add tamarind pulp. Cook for 3-4 minutes over low heat. If needed use few spoons of water, Chana mix should be moist. Turn off the heat.
    • Assemble the Kala Chana Chaat, add chopped potatoes, tomatoes, and cucumber, drizzle the roasted cumin seeds powder and mix it well. If desired garnish with sliced ginger, green chilies and drizzle the lemon juice.

    Notes

    Prep Time of 10 minutes does not include soaking time.
    Suggestions
    You can serve chana chaat without adding the veggies, it tastes delicious. You can always adjust quantity of veggies to your choice. Also adjust the green chili and red pepper to your choice. After spicing the chana mix with cooked plain rice to make spicy delicious meal.
    Tried this recipe?Let us know how it was!

    Recipe for Chana Chaat: Elevate Your Snack Game with This Delicious Dish

    Chana chaat is a quintessential Indian street food known for its burst of flavors and satisfying crunch. This recipe for chana chaat brings together the wholesome goodness of kala chana (black chickpeas) with an array of spices and fresh vegetables, creating a dish that’s both nutritious and delicious. Whether enjoyed as a snack, appetizer, or light meal, chana chaat is sure to tantalize your taste buds and leave you craving for more.

    To begin your culinary journey with chana chaat, start by washing and soaking kala chana in water for at least 4 hours. This step is crucial as it helps the chana soften and swell, enhancing its texture and flavor. Once soaked, cook the kala chana in a pressure cooker until tender and soft. The aroma of freshly cooked chana will fill your kitchen, setting the stage for the flavorful dish that is to come.

    Now, it’s time to infuse the cooked chana with a medley of spices. Heat oil in a saucepan and sauté ginger, green chili, and coriander powder until fragrant. Then, add the cooked chana along with salt, black salt, red chili powder, sugar, and tangy tamarind pulp. Allow the spices to meld together, coating the chana in a burst of savory and tangy flavors. Adjust the seasoning according to your taste preferences, adding more spice for a fiery kick or dialing it down for a milder flavor profile.

    Once the chana is well-coated with the spice mixture, it’s time to assemble the chana chaat. Add chopped potatoes, tomatoes, and cucumber to the chana mixture, creating a colorful and vibrant medley of flavors and textures. For an extra burst of flavor, sprinkle roasted cumin seeds powder over the chaat, adding a depth of earthy aroma to the dish. Finally, garnish with sliced ginger, green chilies, and a squeeze of fresh lemon juice to brighten up the flavors.

    Variations:

    • Sprouted Chana Chaat: For a healthier twist, use sprouted chana instead of cooked chana. Sprouted chana is rich in nutrients and adds a delightful crunch to the chaat.
    • Fruit Chaat: Incorporate seasonal fruits like apples, grapes, and pomegranate seeds into the chaat for a refreshing and fruity twist.
    • Yogurt Chaat: Drizzle some creamy yogurt over the chana chaat for a creamy and tangy variation. Top it off with some mint chutney and tamarind chutney for an extra burst of flavor.

    Tips:

    • Save the Cooking Water: The water leftover from cooking the chana is rich in protein and can be used to make soups or dals, adding a nutritious boost to your meals.
    • Adjust Seasoning: Feel free to adjust the spices and seasoning according to your taste preferences. Experiment with different combinations to create your perfect flavor profile.
    • Serve with Rice: For a hearty meal, serve the spiced chana mixture with cooked plain rice, creating a satisfying and flavorful dish that’s perfect for lunch or dinner.

    Benefits:

    • High in Protein: Kala chana is rich in protein, making chana chaat a nutritious and filling snack option.
    • Rich in Fiber: The addition of fresh vegetables like tomatoes, cucumbers, and potatoes adds fiber to the dish, aiding in digestion and promoting overall gut health.
    • Packed with Flavor: The blend of spices and tangy tamarind pulp creates a flavor explosion in every bite, making chana chaat a truly irresistible snack option.

    FAQ:

    Can I Make Chana Chaat Ahead of Time? 

    Yes, you can prepare the chana mixture ahead of time and refrigerate it. Simply assemble the chaat with fresh vegetables and spices before serving.

    Can I Skip Adding Veggies to Chana Chaat? 

    While vegetables add freshness and texture to the chaat, you can certainly enjoy chana chaat without them. Adjust the recipe according to your taste preferences.

    How Long Does Chana Chaat Last in the Refrigerator? 

    Chana chaat can be stored in the refrigerator for 2-3 days. Make sure to store it in an airtight container to maintain its freshness.

    In conclusion, chana chaat is a delightful dish that combines the goodness of kala chana with a burst of spices and fresh vegetables. With this recipe of chana chaat mastered, you’ll have a versatile snack that’s perfect for any occasion. So, roll up your sleeves, gather your ingredients, and embark on a flavorful culinary adventure with chana chaat.

    Explore more recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Dahi Bhindi (Okra with Yogurt Gravy)

    Dahi Bhindi (Okra with Yogurt Gravy)

    Dahi Bhindi

    Dahi Bhindi

    Dahi Bhindi is a great way to enjoy okra in tangy creamy sauce. Dahi Bhindi is simply delicious, and easy to make. This goes well with Jeera (Cumin) Rice, or roti-paratha.
    4.43 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 40 medium size okra (bhindi) after cutting them in half it should be about 2 cups.
    • 3 Tbsp oil canola or vegetable oil
    • 1/2 tsp cumin seeds jeera
    • 1/4 tsp mustard seeds rai
    • 1/8 tsp asafetida hing
    • 1 Tbsp besan gram flour
    • 2 tsp coriander powder dhania
    • 1 tsp Red Chili Powder
    • 1/4 tsp Turmeric Powder
    • 1 cup yogurt dahi, curd
    • 1 cup water approximately
    • 1/2 tsp salt

    Instructions
     

    • Wash and pat dry the okra cut both ends, and cut them into about 1-inch pieces. I have used about 35 medium size okra after cutting, they are about 2 cups.
    • Heat 2 tablespoons of oil in a frying pan over medium heat and stir fry the okra till they are tender. This should take about 7-8 minutes.
    • Take them out in a bowl and use the same pan for making gravy.
    • Heat 1 tablespoon of oil, over medium heat. After the oil is moderately hot add the cumin seeds, mustard seeds and asafetida as the seeds crack, turn down the heat to low.
    • Add the besan and stir fry for about 1 minute until it has a light aroma, and is golden brown in color. Besan gives the thickness to gravy.
    • Add yogurt, turmeric, chili powder and coriander powder. Mix it well. And cook until the spice mix comes together, and you should be able to see the oil leaving the sides of spice mix. This should take about 2-3 minutes.
    • Spice mix is ready add about 1/2 cup of water and salt, bring it to boil. Add okra and let it cook for 3-4 minutes, on low heat.
    • Suggestions: You can make so many different dishes using this gravy. Instead of okra use potatoes, paneer, green peas, mixed vegetables, or any vegetable you have. 

    Notes

    Enjoy with plain white rice or any Indian flat bread, like Roti, Paratha, Puri
    Tried this recipe?Let us know how it was!
  • Mango Mousse with Raspberry Pearls

    Mango Mousse with Raspberry Pearls

    Mango Mousse with Strawberry Pearls

    Mango Mousse with raspberry pearls

    My new recipe is called Mango Mousse with raspberry pearls. This is a delicious, delicate dessert that is sure to be enjoyed by all. Mangoes are my favorite fruit so I like to incorporate them in my various recipes. This was my first time making Raspberry pearls for the garnish. I did this with a special guest, Avani, who is currently a participant on Master Chef Junior! These delicate looking pearls are simply gorgeous on desserts!
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Dessert
    Servings 4 people

    Ingredients
      

    For Mousse

    • 2 cup Mango pulp
    • 1/2 tsp lemon juice
    • 1/4 cup fine sugar
    • 2 1/2 tsp Agar-Agar
    • 1/4 cup water
    • 3/4 cup whipping cream

    For Raspberry Pearls

    • 2 cups fresh raspberries
    • 2 Tbsp sugar
    • 1 Tbsp lemon juice
    • 1 1/4 tsp agar-agar powder
    • 1/2 cup oil

    Instructions
     

    Mousse

    • Whip the whipping cream on low speed until it forms stiff peaks. Make sure cream is cold. Set aside.
    • In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for about one minutes, until sugar is dissolve.
    • Dissolve agar-agar in 1/4 cup of water, add agar-agar to the mango pulp, bring it boil mixing continuously. Turn off the heat, and whisk for few minutes, making sure there are no lumps.
    • Pour the mango puree in a bowl and bring it to room temperature. Fold the cream gently, do not whip you should be able to see both colors. Refrigerate for about two hours before serving.

    For Raspberry pearls

    • Put 1/2 cup of oil in a small bowl and keep it in freezer till it is very chill it should take about half an hour.
    • In a sauce pan add raspberries, 1-1.2 tablespoons of sugar, lemon juice and about half cup of water bring to simmer over low medium heat till all the berries are soft. Note: do not overcook the berries they will become little bitter.
    • Strain the berry mixture through sieve to get raspberry sauce.
    • Add agar-agar and remaining sugar to half cup of water and bring it to boil over low medium heat for few minutes, keep stirring making sure there is no lumps and agar-agar do not stick to bottom of the pan.
    • Add agar-agar to raspberry sauce. Note: raspberry should be warm.
    • Fill in pipette, or oral syringe, or straw, or squeezed bottle with juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
    • Strain caviar using a fine mesh strainer. Rinse well with water.
    • Store caviar in water until ready to use.
    • Lay on a paper towel-lined plate and pat dry

    Notes

    This looks complicated but it is not.
    Enjoy!
    Tried this recipe?Let us know how it was!

     

  • Aloo Tamatar Ki Sabji (Potato with Spicy Tomato Gravy)

    Aloo Tamatar Ki Sabji (Potato with Spicy Tomato Gravy)

    Aloo Tamatar ki Sabji

    Aloo Tamatar ki Sabji (Potatoes with Spicy Tomato Gravy)

    Aloo Tamatar ki Sabji or Potatoes with spicy tomato gravy is a classic combination and a popular North Indian dish. Aloo Tamatar, is flavorful and delicious and the best part is that it goes well with all different kinds of bread and rice.
    4.88 from 8 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 medium-sized potatoes boiled and peeled
    • 1 cup tomatoes finely chopped
    • 2 Tbsp oil (canola or vegetable)
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 3 tsp coriander powder dhania
    • 1/2 tsp red chili powder
    • 1/4 tsp turmeric haldi
    • 1 tsp finely grated ginger
    • 1 tsp salt
    • 2 cups water approx. 2 cups
    • 1/4 tsp garam masala
    • 2 Tbsp finely chopped cilantro dhania
    • 1 pieces green chili seeded and cut into small , optional

    Instructions
     

    • Break the potatoes by hand in bite size pieces and roughly mash them, this should make about 3 cups.
    • Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds, and asafetida, as cumin seeds crack add the tomatoes.
    • Cook the tomatoes until they are soft and mushy. Add the other spices coriander powder, turmeric, chili powder and ginger, stir fry until tomato start separating from oil. This should take about 2 minutes.
    • Add potatoes and salt mix them well with spices, add water, as potatoes come to boil cover the pan and lower the heat to medium and let it cook for about ten minutes.
    • Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool.
    • Add garam masala and cilantro, and green chilies this is optional. Mix it well turn off the heat and cover the pan.

    Notes

    Aloo Tamatar Sabji is ready. Serve this with Paratha, Purie, Plain Rice, or you choice of bread.
    Tried this recipe?Let us know how it was!
  • Crispy Quinoa Spinach Patties

    Crispy Quinoa Spinach Patties

    Recipe submitted by Aarti Sharma

    Crispy Quinoa Spinach Patties

    Crispy Quinoa and Spinach patties

    Aarti Sharma
    Its nice combination of a crispy snack made with healthy ingredients such as quinoa and spinach.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Course Appetizer
    Servings 3 people

    Ingredients
      

    • 1 cup quinoa cooked
    • 1/2 cup chopped spinach blanched
    • 1/2 tsp ginger and garlic paste
    • 1 tsp cumin powder
    • 1 tsp garam masala
    • 2 green chillies chopped
    • 2 tbsp parsley chopped
    • Black pepper powder to taste
    • Salt to taste
    • 3 tbsp whole wheat bread crumbs
    • 2 tsp lemon juice
    • Canola oil to pan fry

    Instructions
     

    • In a large mouth bowl, add the quinoa, ginger & garlic paste, cumin powder, garam masala, green chillies, chopped parsley, black pepper powder, bread crumbs, lemon juice, blanched spinach and salt. Mix well.
    • Make round patties with the mixture.
    • In a skillet, heat 1 tbsp oil on medium heat and place the patties.
    • Let it develop a golden color on one side before flipping over and repeat the process for the other side as well.
    • Transfer the patties on a serving plate and serve hot with ketchup, chutney or dipping sauce.

    Notes

    You can also bake patties in an oven. Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for 20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.
    Tried this recipe?Let us know how it was!
  • Homemade Cream Cheese

    Homemade Cream Cheese

    Homemade Cream Cheese

    Homemade Cream Cheese

    This recipe for Homemade Cream Cheese is an easy recipe to make. Cream cheese is delicious as a spread on crackers, bread and also for making cheese cake. This recipe will make about 3/4 cup of cream cheese.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Side Dish
    Servings 2 people

    Ingredients
      

    • 4 cups whole milk
    • 3 Tbsp lemon juice
    • Pinch of salt

    Instructions
     

    • Heat the milk in a heavy bottom pan over medium heat, after milk is hot but not boiling add lemon juice. As milk will start coming to boil the curd will start separating from the whey, slowly it will separate into thick curds and whey will separate. Don’t let the milk come to full boil.
    • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
    • Wrap the curds in a muslin cloth, and squeeze lightly, keeping it soft.
    • Cream cheese should be soft, add the salt and whip it to make it smooth.

    Suggestions

    •  You can also flavor this to your taste. These are my favorites for flavoring the cream cheese: black pepper, finely chopped ginger, finely chopped green chili, chopped olives.

    Notes

    Use cream cheese to make mango cheese cake, Cream Cheese Sandwiches, Finger sandwiches Enjoy!
    Tried this recipe?Let us know how it was!

    Indulge in Creamy Perfection: Homemade Cream Cheese with Paneer 

    Discover a quick & easy homemade cream cheese recipe added with paneer that not only caters to gluten-free preferences but is also kid-friendly. Elevate your culinary experience with this easy-to-follow creation that guarantees deliciousness for all.

    1. Creating Homemade Cream Cheese

    Indulge in the art of crafting exquisite Homemade Cream Cheese by following these simple steps. Begin by heating milk in a heavy-bottomed pan over medium heat. Take care not to let it reach a full boil. Once the milk is hot but not boiling, introduce lemon juice. As the milk approaches boiling, witness the magical separation of curds from whey. The delicate process ensures the formation of thick curds without letting the milk boil over, preserving the essence of this homemade cream cheese recipe.

    1. Draining Whey and Wrapping Curds

    After the milk fat has successfully separated from the whey, the next crucial step involves draining the whey. Employ a strainer lined with cheesecloth or muslin cloth for this purpose. Carefully wrap the curds in the cloth and give a gentle squeeze, maintaining a soft and luscious texture for your cream cheese. This meticulous step contributes to the ultimate success of achieving a velvety Cream Cheese.

    1. Whipping and Flavoring Your Cream Cheese

    With the freshly formed cream cheese curds, it’s time to enhance the flavor and texture. Add salt to the cream cheese and whip it until it achieves a smooth consistency. This step is crucial in ensuring that your Cream Cheese is not only soft but also irresistibly creamy. This homemade cream cheese recipe provides the perfect canvas for customization, allowing you to flavor it according to your taste preferences.

    1. Personalizing Your Cream Cheese Creation

    To take your Cream Cheese to the next level, consider incorporating your favorite flavors. Some delightful suggestions for flavoring include black pepper for a subtle kick, finely chopped ginger for a hint of warmth, finely chopped green chili for a spicy twist, or chopped olives for a Mediterranean touch. These options allow you to tailor your homemade cream cheese, making it uniquely yours.

    Embark on the journey of creating a luscious cream cheese with paneer that stands out for its homemade charm and personalized flavors. The careful steps outlined in this cream cheese recipe ensure a delightful culinary experience, bringing the joy of crafting this classic dairy delight to your kitchen.

    If you liked this recipe you must try these quick & easy recipe too: Crispy French Fries, Gulab Jamun, Basil Pesto Sauce, Bread Pudding with Chocolate Sauce & Microwave Milk Cake

  • Mexican Rice

    Mexican Rice

    Mexican Rice

    Mexican Rice

    When I first came to the United States, one of the first cuisines I was introduced to was Mexican. I really enjoyed it then just as much as I enjoy it now. My first experience with Mexican cuisine was a little mom and pop restaurant that really made an extra effort and catered to our vegetarian preference. I decided to try out a recipe for a Mexican rice which is typically served as a side dish with Mexican meals. I especially enjoy this rice with refried beans. Enjoy!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 12 minutes
    Total Time 17 minutes
    Course Main Course
    Cuisine Mexican
    Servings 4 people

    Ingredients
      

    • 1 cup long grain rice you can use any long grain rice
    • 3 Tbsp oil
    • 1 14 oz can tomatoes chopped
    • 1 cup corn kernels I am using frozen corn
    • 1 cup green bell pepper cut in small pieces
    • 1 tsp cumin seeds ground, jeera
    • 1 tsp salt
    • 1 Tbsp jalapeno pepper finely chopped
    • 2 cups of water
    • 1/4 cup cilantro finely chopped hara dhania
    • 2 Tbsp lime juice I prefer lime juice but lemon juice will work

    Instructions
     

    • Wash the rice and drain the water and pat dry.
    • In a frying pan heat the oil over medium high heat, when oil is moderately hot add the rice and stir fry for about 4-5 minutes till rice is lightly toasted.
    • Add vegetables, corn bell pepper and jalapeno pepper sauté, stirring frequently for about 2 minutes.
    • Add cumin powder, salt and tomato sauté, stirring frequently for about 3-4 minutes. Until most of the moisture from tomatoes has evaporated.
    • Add water stir and bring it to boil, lower the heat to low. Cover the pan and let it cook for about 10 minutes, or until all the water has evaporated. Uncover the pan let it sit for about 2-3 minutes without stirring.
    • Add cilantro and lime juice and fluff the rice gently. Rice is ready to serve.

    Notes

    You will also like to see the recipes for Vegetarian enchilada, Vegetable Hakka noodles, Gobi or cauliflower Manchurian, Butternut squash pasta.
    Tried this recipe?Let us know how it was!

    Delicious Vegetarian Mexican Rice Recipe: A Flavorful Twist on a Classic Dish 

    Mexican rice is a delectable dish that combines the vibrant flavors of traditional Mexican cuisine with the aromatic spices of Indian cooking. This fusion is a gluten free, kid friendly, quick & easy, vegan choice of culinary influences resulting in a unique and savory recipe of veg Mexican rice that caters to vegetarian preferences. Commonly known as vegetarian Mexican rice recipe or Mexican rice vegetarian, this dish is a delightful medley of fluffy rice grains, assorted vegetables, and a tantalizing blend of Mexican spices. 

    When preparing this recipe for vegetarian Mexican rice, cooks infuse the dish with a harmonious combination of flavors, creating a truly satisfying and flavorful meal. Whether enjoyed as a standalone dish or as a flavorful accompaniment to other Mexican-inspired delicacies, this vegetable Mexican rice recipe is sure to tantalize taste buds and delight diners with its rich and aromatic profile.

    Preparing the Rice: Washing and Toasting 

    To initiate the process of crafting this recipe of veg Mexican rice, carefully wash the rice, ensuring thorough rinsing to remove any impurities. Drain the water completely and then gently pat the rice dry to eliminate excess moisture. Heat oil in a frying pan over medium-high heat until it reaches a moderate temperature. Once the oil is adequately heated, introduce the rice to the pan and stir-fry it for approximately 4-5 minutes until it achieves a light toasty texture.

    Adding Vegetables: Sautéing with Flavor

    For this enticing vegetarian Mexican rice recipe, introduce an array of vibrant vegetables into the pan. Incorporate sweet corn, crisp bell peppers, and spicy jalapeno peppers to infuse the dish with an explosion of flavors. Saute the medley of vegetables, ensuring frequent stirring, for about 2 minutes until they soften and release their aromatic essence.

    Seasoning and Cooking: Infusing Mexican Flavors 

    Elevate the essence of this Mexican rice vegetarian delight by introducing a blend of quintessential Mexican spices and ingredients. Sprinkle cumin powder, salt, and diced tomatoes into the pan, creating a harmonious symphony of flavors. Allow the ingredients to sauté together, ensuring regular stirring, for approximately 3-4 minutes until the tomatoes release their moisture, contributing to a rich and flavorful base.

    Simmering and Steaming: Cooking the Rice 

    Transition into the next phase of cooking by incorporating water into the pan, ensuring thorough mixing to integrate all the ingredients seamlessly. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan, allowing the rice to simmer and absorb the flavorful essence of the ingredients for approximately 10 minutes or until all the water has evaporated. Once cooked, leave the pan uncovered for an additional 2-3 minutes, allowing the rice to rest and further develop its texture without disturbing its delicate balance.

    Final Touches: Adding Freshness

    Conclude the culinary journey by adding the finishing touches to this tantalizing recipe for vegetarian Mexican rice. Sprinkle freshly chopped cilantro over the rice, infusing it with a burst of refreshing aroma and vibrant color. Squeeze a hint of lime juice, enhancing the dish with a subtle tangy zest. Gently fluff the rice to distribute the flavors evenly, ensuring each bite is a delightful fusion of Mexican-inspired taste and wholesome goodness. Your masterpiece of vegetable Mexican rice is now prepared to be savored and enjoyed, brimming with vibrancy and culinary excellence. Bon appétit!

    If you loved our vegetarian mexican rice recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.

  • Mango Smoothie

    Mango Smoothie

    Mango Smoothie

    Mango Smoothie

    This recipe for Mango Smoothie is simply delicious, not to mention a perfect summer drink. This is a very easy and quick recipe. Mango smoothie can also make a very refreshing dessert when served in a bowl. Instead of milk or yogurt I used coconut milk and made it vegan friendly.
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Drinks
    Servings 2 people

    Ingredients
      

    • 2 cups frozen mango chopped
    • 1/4 cup frozen banana slices
    • 1/2 cup coconut milk
    • 2 Tbsp sugar adjust to taste depends how sweet is mango
    • 2 tsp lime juice
    • 1 tsp ginger finely shredded
    • 1 cup crushed ice
    • 4-5 leaves mint for garnishing

    Instructions
     

    • To make mango smoothie put all the ingredients (mangoes, coconut cream, sugar, lime juice, ginger, mint leaves, and crushed ice) in blender.
    • Blend on high speed to make smooth and fluffy.
    • Add some water to make desired consistency.
    • Serve chilled garnish with mint.

    Serving suggestion

    • If you decide to serve mango smoothie as a dessert, don’t add any water and serve in bowls and garnish with chopped mangoes and mint leaves.

    Notes

    You will also like Mango Slush, Mango Lassi, Mango Cheesecake.
    Tried this recipe?Let us know how it was!
  • Mediterranean Quinoa Salad

    Mediterranean Quinoa Salad

    Quinoa Salad

    Mediterranean Quinoa Salad

    Quinoa salad is a healthy and delicious salad. This bright and colorful salad is also a great summertime recipe. For this particular salad, I made my own homemade dressing with ginger. Ginger gives a refreshing kick to the salad. Quinoa is naturally gluten free and also high in protein.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Course Salad, Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 cup quinoa
    • 1 cup water
    • 1 large romaine lettuce chopped, discard the outside leaves
    • 2 cup arugula
    • 1 cup English cucumber cut into 1/4-inch cubes
    • 1 medium size tomato diced
    • 1 orange peeled and diced
    • About 1/4 cup feta cheese

    Dressing

    • 1 tablespoon vinegar, I am using rice vinegar
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon mustard (rai) powder
    • 1 teaspoon ginger juice*

    Instructions
     

    • For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester, and squeeze the juice with fingers.
    • Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until all the water has been absorbed, this will take about 12 minutes. Set aside to cool.
    • In a salad bowl layered all the ingredients, spread the lettuce, arugula, quinoa save about 1/4 cup, then cucumber, tomatoes, and orange. Drizzle the salad dressing, sprinkle the saved quinoa and the last spread the feta cheese.
    Tried this recipe?Let us know how it was!
  • Aloo Bhujia – Potato Sev

    Aloo Bhujia – Potato Sev

    Aloo Bhujia

    Aloo Bhujia – Potato Sev

    Aloo bhujia is a vegan crispy savory snack. Bhujia looks like short thin noodles. Aloo bhujia is also a favorite snack with my grand kids. This is a perfect snack for a relaxed evening nibbling while watching TV.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Course Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cup boiled peeled and shredded potatoes
    • 1/2 cup besan, gram flour
    • 1 teaspoon salt
    • 1/2 teaspoon red chili powder
    • 1/8 teaspoon asafetida, hing
    • 1/8 teaspoon citric acid or you can use 2 teaspoon lemon juice
    • 1/4 teaspoon turmeric, haldi
    • Also need oil to fry

    Instructions
     

    • Take a bowl and combine potatoes, salt, chili powder, asafetida, citric acid, and turmeric, mix them well. Add besan and knead into a pliable dough. Do not use any water moisture from the potatoes will be enough to make the dough. If dough is too soft add little more besan. Lightly oil your palm and knead the dough again. Let it sit for ten minutes.
    • Grease sev maker with fine hole attachment. Place enough dough to fill the cylinder of sev maker and close. On other side, heat the oil in a frying pan on medium heat, frying pan should have about one inch of oil.
    • Oil should be moderately hot. Note: when you place little piece of dough oil should sizzle and dough should come up slowly without changing color.
    • Now hold the sev maker over frying pan, press the handle, bhujia will start coming out in to the oil. Slowly move the sev maker in circular motion. Don’t over lap.
    • Fry both sides till they become light golden brown, and oil will stop sizzling. Bhujia is ready. Remove it using slotted spoon.
    • Take them out over paper towel lined plate. And continue the same process for remaining dough.
    • Let the sev cool completely, as it cools they will become crispy.
    • Store them in air tight container, they should stay good for weeks.
    Tried this recipe?Let us know how it was!
  • Mango Rice

    Mango Rice

    Mango Rice

    Mango Rice

    Mango rice is just one style of South Indian rice dish among many different variations. Mango rice has a very unique flavor due to the tartness of the mangoes, the sweetness of the coconut, and the heat of the chilies all being mixed together. This is a simple but flavorful and satisfying light lunch!
    No ratings yet
    Print Recipe Pin Recipe
    Course rice
    Cuisine Indian

    Ingredients
      

    For Rice

    • 1 cup long-grain rice, I am using basmati rice
    • 1 tablespoon oil
    • 1/2 teaspoon salt
    • 2 cups water

    For mango seasoning

    • 2 cups raw mango peeled and shredded
    • 3 tablespoons oil
    • 1/2 teaspoon mustard seeds, rai
    • About 10 curry leaves
    • 2 tablespoons peanuts
    • 2 tablespoons roasted chana, optional
    • 1 tablespoon ginger sliced, adrak
    • 2 green chili seeded and sliced lengthwise
    • 1/4 teaspoon turmeric, haldi
    • 1/4 teaspoon red chili powder
    • 1 teaspoon salt
    • 1/4 cup coconut freshly shredded, I am using frozen shredded coconut
    • 1 tablespoon sugar
    • 2 teaspoons lemon juice, use as needed

    Instructions
     

    • Wash and soak the rice in about 3 cups of water for at least 15 minutes.
    • Drain the rice. In the saucepan cook, the rice with 2 cups of water, salt, and oil over medium-high heat, bring rice to a boil then turn the heat to low, cover the pan, and cook the rice for about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork. Note: Cooked rice expands to about 4 times its original size, so be sure to use the proper size pan.
    • Heat the oil in a saucepan over medium heat, oil should be moderately hot, add mustard seeds.
    • When the seeds crack adds peanuts, and roasted chana, stir fry for one minute until peanuts are lightly brown.
    • Add green chili, curry leaves, and ginger, and stir for a few seconds.
    • Next add coconut, mango, sugar, salt, turmeric, and red chili mix it well and cook over low heat for 3-4 minutes until the mango is just tender, do not overcook the mango.
    • Gently fold the rice with mango and turn off the heat. Mango rice is ready to serve.
    • Turn off the heat and if needed drizzle some lemon juice.
    Tried this recipe?Let us know how it was!

    Indulge in taste of South Indian Mango Rice: mango rice Indian recipe 

    Mango rice is a vegan, gluten-free,  kid-friendly, quick & easy delectable South Indian dish that features the vibrant flavors of ripe mangoes combined with aromatic spices and cooked rice. Typically served as part of festive meals or enjoyed as a quick and flavorful lunch option, mango rice showcases the culinary diversity and richness of South Indian cuisine. Whether you’re looking to explore new flavors or simply craving a taste of home, this mango rice recipe is sure to delight your taste buds with its unique blend of sweet, tangy, and savory flavors.

    1. Preparing the Rice: Washing and Soaking 

    Start the process of making this flavorful South Indian mango rice by washing and soaking the rice in about 3 cups of water for at least 15 minutes. This step ensures that the rice grains absorb enough water to cook evenly and achieve the desired texture. Proper soaking also helps to reduce cooking time and enhances the overall taste and fluffiness of the dish.

    1. Cooking the Rice: Simmering to Perfection 

    After draining the soaked rice, cook it in a saucepan with 2 cups of water, salt, and oil over medium-high heat. Bring the rice to a boil, then reduce the heat to low, cover the pan, and let the rice cook for about 15 minutes until tender and the water has evaporated. It’s important to use the correct size pan as the cooked rice expands to about 4 times its original size. Once cooked, fluff the rice with a fork to ensure it is light and fluffy.

    1. Tempering the Spices: Enhancing Flavor 

    In another saucepan, begin the preparation for this delightful South Indian mango rice by heating oil over medium heat until it reaches a moderately hot temperature. Once the oil is hot, add mustard seeds to the pan, allowing them to crackle and pop in the sizzling oil. This process not only enhances the aroma of the dish but also imparts a nutty flavor to the oil, elevating the overall taste profile of the Indian mango rice. As the mustard seeds crackle and release their essence into the oil, they add depth and complexity to the dish, complementing the sweet and tangy flavors of the mango and the aromatic spices used in this mango rice recipe. The infusion of mustard seed flavor is a quintessential element of mango rice Indian recipe, contributing to its authentic taste and traditional appeal.

    1. Adding Crunchy Elements: Peanuts and Roasted Chana 

    Once the mustard seeds crackle, add peanuts and roasted chana to the saucepan. Stir-fry for about a minute until the peanuts are lightly browned, adding a delightful crunch to the dish. This combination of crunchy elements adds texture and flavor to the mango rice recipe.

    1. Infusing Aromatics: Green Chili, Curry Leaves, and Ginger 

    To enhance the aroma and flavor of the Indian mango rice, add green chili, curry leaves, and ginger to the saucepan. Stir-fry for a few seconds, allowing the spices to release their fragrant essence and infuse the oil.

    1. Incorporating Mango and Coconut: Adding Sweetness and Freshness 

    Next, add coconut, diced mango, sugar, salt, turmeric, and red chili to the saucepan. Mix well and cook over low heat for 3-4 minutes until the mango is just tender. It’s important not to overcook the mango to retain its freshness and natural sweetness, maintaining the integrity of the dish.

    1. Combining Rice and Mango Mixture: Creating Harmony 

    Gently fold the cooked rice with the mango mixture, ensuring that the flavors are evenly distributed throughout the dish. This step brings together the sweetness of the mango, the nuttiness of the rice, and the aromatic spices, creating a harmonious blend of flavors and textures.

    1. Finishing Touches: Drizzling Lemon Juice 

    If desired, turn off the heat and drizzle some lemon juice over the South Indian mango rice for an added burst of freshness and tanginess. This final touch elevates the flavors of the dish, balancing the sweetness of the mango with a hint of acidity. Your delicious mango rice Indian recipe is now ready to be served and enjoyed.

    If you loved our recipe of mango rice then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf, and Lemon Rice.