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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!

  • Jhaal Muri – Kolkata Puffed Rice Snack

    Jhaal Muri – Kolkata Puffed Rice Snack

    Jhaal Muri (Kolkata Puffed Rice Snack)

    Jhaal Muri – Kolkata Puffed Rice Snack

    Jhaal muri is a popular street food snack of Kolkata. Jhaal means spices and muri is puffed rice. A long time ago, I visited my uncle in Kolkata and I still remember this mouthwatering snack. This puffed rice is tossed with potato, cucumber, tomatoes.  A special blend of spices including tamarind pulp, and mustard oil are also added to jhaal muri. This is a simple yet delicious snack.
    5 from 1 vote
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    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 cups murmura/ muri (puffed rice)
    • 1/4 cup fine sev (bengal gram vermicelli)
    • 1/4 cup peanuts
    • 1 teaspoon oil
    • 1/2 cup potato boiled, peeled and cut into small pieces
    • 1/2 cup tomato finely chopped, seeded
    • 1/2 cup cucumber finely chopped
    • 2 tablespoons green chili, finely chopped, adjust to taste
    • 2 tablespoons cilantro finely chopped (hara dhania)
    • 1/4 cup tamarind paste
    • 4 teaspoons mustard oil

    Spice Mix

    • 4 teaspoons roasted cumin seeds powder
    • 1 teaspoon salt
    • 1 teaspoon black salt
    • 1 teaspoon mango powder (amchoor)
    • 1 teaspoon red chili powder
    • 1/2 teaspoon garam masala

    4 slices of lemon for garnishing

    Instructions
     

    How to make Bengali Jhaal Muri

    • Combine all the dry spices together. Set aside.
    • Heat a 1 teaspoon of oil in a small pan on medium heat, add peanuts and roast stirring continuously till lightly brown. This should take about 2 minutes. Set aside.
    • Dry roast the muri/puffed rice on medium heat for about 3 minutes. Notes: muri should not change color, they should be white but roasting gives freshness and make them crispy. Set aside.
    • Just before ready to serve jhaal muri add the peanuts, sev, tomato, potato, cucumber, green chili, cilantro, tamarind paste, mustard oil and spices. Toss them and serve.
    • You may adjust all the ingredients to your taste. Enjoy!
    Tried this recipe?Let us know how it was!
  • Spicy Chivda (Roasted Spicy Flattened Rice)

    Spicy Chivda (Roasted Spicy Flattened Rice)

    Spicy Chivda (Poha)

    Spicy Chivda (Roasted Spicy Flattened Rice)

    Spicy chivda crunchy savory snack is quick and easy to make.  Chivda, also known as poha, is flattened rice that is flavored with spices. When I was growing up this was one of the snacks my mom will make, and we all will enjoy. I still enjoy this spicy chivda even today while watching TV. Store this in an airtight container and this chivda stays fresh and crunchy for 2 to 3 weeks.
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    Prep Time 5 minutes
    Cook Time 9 minutes
    Course vegan
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups thick chivda, poha
    • 2 tablespoons oil
    • 1 teaspoon mustard seeds (rai)
    • 1/2 teaspoon cumin seeds (jeera)
    • 1 tablespoon chopped green chili
    • 10 to 12 curry leaves
    • 2 red pepper dried broken in few pieces
    • 2 tablespoons peanuts
    • 2 tablespoons roasted chana
    • 2 tablespoons coconut dried sliced
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon turmeric (haldi)
    • 1/2 teaspoon salt adjust to taste
    • 1/8 teaspoon citric acid (nimbu sat)
    • 1 teaspoon sugar

    Instructions
     

    • Roast the chivda in a microwave oven for one and half minutes, first do it for one minute take it out mix it well and put it back for another half minute. Set aside. Note: This gives a nice crunch to the chivda and save time. If it is roasted directly in frying pan it will takes more oil and will have to stir fry for about ten to fifteen minutes.
    • Heat the flat frying on medium heat, add the oil, oil should be moderately hot, add mustard seeds and cumin seeds as they start cracking lower the heat to low.
    • Add curry leaves and green chilies stir fry them for about a minute till the green chili and curry leaves stop splattering.
    • Next add peanuts and red chilies roast them for two minute until it start catching the color… do keep stirring
    • Time to add roasted chana, and coconut stir fry for another 30 seconds
    • Add asafetida, salt and turmeric stir for few seconds add chivda mix it well. Add sugar and citric acid keep stiring continuously for about 2 to 3 minutes. Why I am adding salt to the oil, this way all the chivda will be coated with salt evenly.
    • Chivda is ready turn off the heat while chivda is hot it will taste little chewy after it will cool of will become crunchy.
    Tried this recipe?Let us know how it was!
  • Date and Nut Ladoo

    Date and Nut Ladoo

    Date and Nut Ladoo (Healthy Indian Candy) Recipe by Manjula

    Date and Nut Ladoo

    This recipe is for Date and Nut Ladoo, or Candy as we call them at home. For my grand kids they are like candy and they love it. Adapted from my friend Renu’s recipe, when I tried this ladoo for the first time, I said WOW. I could not believe the main ingredient was only dates. That surprised me because I am not very fond of dates. This was the first time I have tasted date ladoos flavored with coco powder. This is a quick and easy recipe. Like me if you are using roasted nuts then there is a little or no cooking involved? This is a guilt free healthy snack (no sugar or butter added). Date ladoos are also vegan and gluten free. It's hard to eat just one!
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Course Dessert
    Cuisine Indian
    Servings 18 ladoos

    Ingredients
      

    • 1 cup dates pitted and chopped (khajoor)
    • 1-1/2 cups mixed nuts roasted and roughly chopped, I am using almonds, pistachios, cashews, and pecans
    • 2 tablespoons coco powder
    • 1/2 teaspoon instant coffee
    • Pinch of salt
    • 1/4 teaspoon oil to oil your palms

    Instructions
     

    • Soften the chopped dates in microwave for 30 seconds.
    • Blend the dates in the food processor until they become to the paste, this should take about 10 seconds, add coffee, coco, and salt blend it again until all the ingredients nicely incorporated about 10 seconds. Add the nuts to the food processor and blend it for about 15 seconds. Nuts should be still chunky.
    • Remove from food processor, oil your palm and knead the mix into dough, and divide them into 18 equal parts and roll them into ladoos.
    • Dates and nuts ladoos can be stored in air tight container for a month or more.

    Notes

    Notes: if you do not have roasted nuts dry roast them individually for about 3 minutes on medium heat and use your choice of nuts.
    Tried this recipe?Let us know how it was!
  • Dahi Baingan sautéed Eggplant with Yogurt

    Dahi Baingan sautéed Eggplant with Yogurt

    Dahi Baingan

    Dahi Baingan sautéed Eggplant with Yogurt

    Dahi baingan (Sautéed Eggplant with Yogurt is a classic eggplant dish. This recipe is very sophisticated but very simple to make. It is always amazing to see how a few simple ingredients can make such a satisfying dish. My husband who doesn't like eggplant fell in love with this dish. Dahi Baingan is simply delicious. This can be served with plain rice or roti.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Course curry
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 eggplant cut into ¼ inch thick pieces this will make about 4 cups of cubed eggplant (baingan, brinjals)
    • 3 tablespoons oil
    • 1/2 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 1 teaspoon ginger thinly sliced
    • 1 teaspoon salt adjust to taste
    • 1 cup yogurt
    • 2 teaspoons gram flour (besan)
    • 2 teaspoons coriander powder (dhania)
    • 1 teaspoon fennel seeds crushed (saunf)
    • 1 teaspoon red chili powder, adjust to taste
    • 1/8 teaspoon turmeric (haldi)
    • About 1/4 cup cilantro chopped

    Instructions
     

    • Whisk the yogurt besan, and cilantro together keep aside.
    • Heat the oil in a flat pan on medium high heat. When oil is moderately hot add cumin seeds as seeds crack add asafetida, ginger. Stir for about half a minute.
    • Add eggplant stir gently, spread them in the pan evenly. Sprinkle the salt over eggplant, do not mix. Cover the pan, lower the heat to medium low and let it cook for about 2-3 minutes.
    • Turn them over, some of the eggplants will have grilled charcoal color. Cover the pan and let it cook for another 2-3 minutes.
    • Check the eggplant they should be soft and tender add the remaining spices coriander, fennel seeds, and turmeric. Stir gently all the pieces of eggplants should be coated with spice mix. Add yogurt stir gently and let it cook for 2-3 minutes.

    Notes

    Notes: Adding the besan to the yogurt is essential as it prevents curdling the yogurt. Also give the thickness to the gravy.
    Tried this recipe?Let us know how it was!
  • Besan Sev (Crispy Indian Snack)

    Besan Sev (Crispy Indian Snack)

    Besan Sev

    Besan Sev (Crispy Indian Snack)

    Besan sev is a popular savory crispy snack, which is made in almost every household in India. These noodle-like Sev are so tasty that when you start munching, it's often difficult to stop.  This is a quick and easy recipe. Besan Sev is a great snack to make in bulk as it stays fresh for months.  They are made on all festive occasions. How you serve these sev often depends on how thick sev are. Fine sev are used for garnishing chaat. Thicker sev are served alone as a snack.   My favorite way to serve sev drizzeled with cilantro chutney. To make sev you do need to use sev maker, which is a small gadget like for making noodles.
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    Prep Time 10 minutes
    Cook Time 14 minutes
    Course snacks
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups besan (gram flour)
    • 1 teaspoon carom seeds crushed (ajwain)
    • 1-1/2 salt
    • 1/2 teaspoon red chili powder, adjust to taste
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon asafetida (hing)
    • 3 tablespoons oil
    • 1/2 cup lukewarm water
    • Oil to fry

    Also need sev maker

    Instructions
     

    • Mix all the dry ingredients together, besan carom seeds, red chili, black pepper, and asafetida. Add the oil and mix it well.
    • Add the water slowly to make soft and smooth dough. Dough is very sticky, I used a spoon to mix the dough in the beginning. Then oil the palm and knead the dough. Cover the dough and allow to rest for about 15 minutes.
    • Greased sev maker with 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, sev will start coming out in to the oil. As sev is coming, slowly move the sev maker in circular motion.
    • As you complete one circle stop. Fry both sides till they become light golden brown, and oil will stop sizzling. Sev 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. Break sev lightly with your hand and sev is ready to serve.
    Tried this recipe?Let us know how it was!
  • Aloo Chaat (Spicy Potato Snack)

    Aloo Chaat (Spicy Potato Snack)

    Aloo Chaat

    Aloo Chaat (Spicy Potato Snack)

    Aloo Chaat, which is a spicy potato snack. Aloo chaat is a popular snack found at north Indian road side vendors. This is one of the very few chaats served without any chutney. However you can always add cilantro and tamarind chutney. This recipe is inspired by the chaat I used to enjoy near my childhood home in India. I incorporated a special spice mix also known as chaat masala and would suggest trying this recipe without chutney. This mouthwatering chaat is just perfect for anyone who loves spicy food.
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    Prep Time 10 minutes
    Cook Time 19 minutes
    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • About 4 cups cubed potatoes, firmly boiled peeled and cut into bite size
    • 3 tablespoons oil
    • 1 teaspoon salt adjust to taste
    • 1/4 cup cilantro finely chopped
    • 1 tablespoon ginger thinly sliced
    • 1 tablespoon green chili finely chopped, adjust to taste
    • 2 teaspoons lemon juice

    Spice Mix for Chaat Masala

    • 1 tablespoon roasted cumin seed powder (bhuna jeera)
    • 1 teaspoon red chili powder
    • 1 teaspoon mango powder (amchoor)
    • 1/4 teaspoon black pepper
    • 1 teaspoons black salt
    • 1/8 teaspoon asafetida
    • 1/8 teaspoon citric acid
    • 1/2 teaspoon ginger powder (saunth)
    • 2 teaspoons sugar

    Instructions
     

    • To make spice mix all the spice mix together really well and set aside.
    • Heat heavy flat frying pan on medium high heat, add the oil in to warm frying pan. Place the cubed potatoes on the frying pan and sprinkle the salt over the potatoes.
    • Stir fry the potatoes; turn them occasionally until all sides are golden brown. This process should take 8-10 minutes.
    • Turn off the heat and sprinkle ginger, cilantro, green chilies, lemon juice and about 1-1/2 tablespoons of spice mix. Mix it well, making sure all the pieces of potatoes are coated.
    • Taste one of the potato and add more spice mix if needed according to your taste.

    Notes

    Note: This spice mix known as chaat masala can also be used to spice up any food. It especially tastes good when it is sprinkled over sliced cucumber and tomato or over pakoras. You can make the chaat masala in a larger quantity and keep it ready to go whenever you need it.
    Tried this recipe?Let us know how it was!

    Aloo Chat Recipe: A Tangy Delight 

    Aloo Chaat is a popular Indian street food snack that can be prepared quickly and easily. It’s typically gluten-free and vegan, making it suitable for those with dietary restrictions. This appetizer is perfect for Navaratri or any occasion when you’re craving delicious chaat. With its blend of spices and tangy flavors, Aloo Chaat offers a delightful taste experience that’s loved by many.

    Introduction to Aloo Chat Recipe 

    Indulge in the tantalizing flavors of aloo chat with this delightful recipe that promises to tantalize your taste buds. A quintessential street food favorite, aloo chat is loved for its spicy, tangy, and savory taste. This recipe provides a step-by-step guide on how to make aloo chat at home, allowing you to enjoy this beloved snack anytime you crave it.

    Step 1: Prepare the Aloo Tikki 

    Begin by preparing the star ingredient of this dish – the aloo tikki. Boil potatoes until they are tender, then mash them and mix in spices such as cumin powder, coriander powder, and amchur (dry mango) powder for that authentic flavor. Shape the mixture into small patties and shallow fry them until golden brown and crispy. These flavorful aloo tikkis will serve as the base of your aloo chat, providing a satisfying crunch with every bite.

    Step 2: Assemble the Ingredients 

    Gather all the ingredients you’ll need to assemble your aloo chat. Apart from the prepared aloo tikkis,  tomatoes, green chilies, and fresh cilantro for added freshness and crunch. Additionally, prepare tamarind chutney and mint chutney to drizzle over the aloo chat, adding layers of tanginess and flavor to the dish.

    Step 3: Arrange the Aloo Tikki on a Plate 

    Place the crispy aloo tikkis on a serving plate, ensuring they are evenly spaced apart to allow for easy topping and garnishing. The golden-brown hue of the aloo tikkis will entice your senses, promising a delightful culinary experience ahead.

    Step 4: Add Toppings and Chutneys 

    Now comes the fun part – adding the toppings and chutneys to elevate the flavors of your aloo chat. Sprinkle  tomatoes, and green chilies generously over the aloo tikkis, ensuring each bite is bursting with freshness. Drizzle tamarind chutney and mint chutney over the toppings, allowing the tangy and spicy flavors to meld together harmoniously.

    Step 5: Garnish with Fresh Cilantro 

    To add a final flourish of freshness and color to your aloo chat, garnish it with a generous handful of freshly chopped cilantro. Not only does cilantro lend a vibrant green hue to the dish, but it also imparts a refreshing burst of flavor that perfectly complements the spiciness of the aloo tikkis and the tanginess of the chutneys.

    Step 6: Serve and Enjoy 

    Your delicious aloo chat is now ready to be served and savored. Whether enjoyed as a snack, appetizer, or even a light meal, this flavorful dish is sure to delight your taste buds with its irresistible combination of textures and flavors. Serve it hot and fresh, garnished with a sprinkle of chaat masala for an extra burst of zestiness.

    Tips for Making the Perfect Aloo Chat 

    • Ensure the aloo tikkis are crispy on the outside and soft on the inside by frying them over medium heat until golden brown.
    • Customize the level of spiciness in your aloo chat by adjusting the amount of green chilies used in the recipe.
    • Experiment with different chutney flavors, such as sweet date chutney or  to create unique variations of aloo chat.

    Variations of Aloo Chat 

    • Aloo Tikki Chat: Transform this recipe into a heartier dish by topping the aloo tikkis with a generous serving of chickpea curry, yogurt, and chutneys, creating a wholesome and satisfying meal.
    • Aloo Chat with Ragda: Incorporate ragda, a flavorful white pea curry, into your aloo chat for an extra dose of protein and richness.

    Benefits of Aloo Chat 

    • Nutrient-Rich: Potatoes, the main ingredient in aloo chat, are rich in vitamins, minerals, and antioxidants, making this dish not only delicious but also nutritious.
    • Quick and Easy: With simple ingredients and minimal preparation, aloo chat is a convenient snack or meal option for busy days.

    FAQs (Frequently Asked Questions) 

    Q: Can I make the aloo tikkis ahead of time?

    A: Yes, you can prepare the aloo tikkis in advance and store them in the refrigerator. Simply reheat them in a preheated oven or on a skillet before assembling the aloo chat.

    Q: Can I make this recipe vegan-friendly?

    A: Absolutely! This recipe is inherently vegan, as it does not contain any animal products. Just ensure that the chutneys you use are also vegan-friendly.

    Q: Can I add other toppings to my aloo chat?

    A: Certainly! Get creative with your toppings by adding ingredients such as sev (crispy chickpea flour noodles), pomegranate seeds, or grated cheese for additional flavor and texture.

    For more delicious recipes, 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 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 Recip. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Peanut Chikki (Peanut Brittle)

    Peanut Chikki (Peanut Brittle)

    Peanut Chikki

    Peanut Chikki (Peanut Brittle)

    Peanut chikki or peanut brittle is a delicious homemade sweet snack. This recipe is super simple and easy with very few ingredients, peanuts, sugar and touch of ginger and salt. Ginger adds a very nice tanginess to the chikki.
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    Prep Time 5 minutes
    Cook Time 19 minutes
    Course Dessert
    Cuisine Indian
    Servings 12 peanut chikkies

    Ingredients
      

    • 1 cup peanuts shelled unsalted raw
    • 1 cup sugar
    • 2 teaspoons of clarified butter or ghee
    • 1/4 teaspoon salt
    • 2 teaspoons ginger juice

    Instructions
     

    • Grease about 5×7 plate and set aside.
    • Dry roast the peanuts on medium heat stirring continuously for about 6 to 7 minutes until golden brown. Remove from pan, wait till they cool off rub between your palms and remove most of the skin. Lightly crush the peanuts.
    • In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, ginger, and salt.
    • Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
    • Add peanuts stir quickly. Pour over the greased plate and spread evenly.
    • Cool for a few minutes chikki should be warm, cut them in about 1-1/2 inch square.
    • Store them in air tight container

    Notes

     Note: To make the ginger juice grate the ginger using fine shredder and then press it between your fingers to yield the juice.
    Tried this recipe?Let us know how it was!
  • Vegetable Rice Cutlets

    Vegetable Rice Cutlets

    Vegetable Rice Cutlets

    Vegetable Rice Cutlets

    Vegetable rice cutlets are great as an appetizer or snack for any get together. These cutlets are made with rice blended with mixed vegetables. This is an easy and quick recipe to make. Vegetable rice cutlets are crisp outside and soft inside. Try it!
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    Prep Time 20 minutes
    Cook Time 15 minutes
    Course Appetizer
    Cuisine Indian
    Servings 16 cutlets

    Ingredients
      

    • 2 cups cooked rice
    • 1 small potato peeled and cut in small pieces
    • 1 cup mixed vegetables cut into very small pieces (green beans, bell pepper and carrot)
    • 2 teaspoon ginger chopped
    • 1/2 teaspoon red chili powder, adjust to taste
    • 1-1/2 teaspoons salt
    • 1 teaspoon cumin seeds
    • 1 tablespoon corn starch
    • Oil to fry

    Instructions
     

    • Pat dry all the vegetables.
    • Put all the ingredients in food processer and mix for about half a minutes. Mix should not become like paste and you should be able to see all the vegetables.
    • Remove from the food processer, rice mix will be textured of chunky soft dough. Divide the mix into 16 pieces and roll them into flat patties about 1/2 inch thick.
    • Heat the oil in a frying pan on medium high heat. Drop the cutlets slowly into it, taking care not to overlap them.
    • Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 to 6 minutes. Take them out over a paper towel.
    • For best taste serve them hot. Cutlets taste great with cilantro chutney.
    Tried this recipe?Let us know how it was!

    Vegetable Rice Cutlet Recipe

    Vegetable Rice Cutlet is a delectable appetizer that is not only gluten-free but also suitable for both Krishna Janmashtami and Navaratri celebrations. This snack is prepared by combining cooked rice with various finely chopped vegetables, forming a mixture that is then shaped into patties and fried until golden brown.

    Being vegan-friendly, these cutlets cater to a wide range of dietary preferences. 

    They serve as delightful snacks or appetizers, perfect for any occasion or gathering. In this guide, we will explore the delightful world of Vegetable Rice Cutlets. These savory treats are perfect for any occasion, whether you’re hosting a party or simply craving a flavorful snack.

    Packed with wholesome ingredients and bursting with flavor, these cutlets are sure to be a hit with your family and friends.

    How to Make Vegetable Rice Cutlet: A Step-by-Step Guide

    Prep the Vegetables: For perfect texture, ensure all vegetables are meticulously dried. Pat them dry to remove excess moisture that can affect the final consistency.

    Combine Ingredients: Assemble all ingredients in a food processor. Pulse carefully to achieve a cohesive mixture with some texture. Avoid over-processing into a paste.

    Shape the Cutlets: Transfer the mixture – it should be a chunky, pliable dough. Divide it into 16 equal portions. Shape each portion into a flat patty, about half an inch thick, for even cooking.

    Fry to Golden Perfection: Heat oil in a frying pan over medium-high heat. Add enough oil to submerge half the patty. Gently place patties in the hot oil, ensuring they don’t touch. Fry for 5-6 minutes, turning occasionally, until golden brown.

    Drain and Serve: Transfer the golden cutlets to absorbent paper towels to remove excess oil while maintaining crispness.

    Variations:

    You can customize Vegetable Rice Cutlets according to your preferences and dietary restrictions. Here are some variations to try:

    Spicy Variation: Add chopped green chilies or a dash of chili powder to the mixture for an extra kick of heat.

    Cheesy Variation: Mix in grated cheese to the filling mixture for a gooey and indulgent twist.

    Vegan Variation: Replace potatoes with mashed chickpeas or sweet potatoes for a vegan-friendly option.

    Gluten-Free Variation: Use gluten-free bread crumbs or crushed cornflakes for coating to make the cutlets suitable for those with gluten intolerance.

    FAQs:

    Can I bake the cutlets instead of frying them?

    Yes, you can bake the cutlets in a preheated oven at 375°F (190°C) for 20-25 minutes or until they are golden brown and crispy.

    Can I use leftover rice?

    Absolutely! Vegetable rice cutlets are a great way to use leftover rice. Just make sure it’s cooked and cooled completely.

    Can I freeze the cutlets for later use?

    Yes, you can freeze the uncooked cutlets in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw them in the refrigerator before frying or baking.

    How long will they stay fresh?

    Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven until warmed through.

    For more delicious recipes, visit Manjula’s Kitchen and explore other Recipes. 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 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 Recip. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Hara Bhara Kabab – Vegetable Cutlet

    Hara Bhara Kabab – Vegetable Cutlet

    Hara Bhara Kabab (Vegetable Cutlet)

    Hara Bhara Kabab – Vegetable Cutlet

    Hara bhara kabab is a popular tasty snacks in Indian restaurants. This spicy delicious snack is deep fried made with spinach and potatoes flavored with spice mix. Hara bhara kabab is crispy outside and soft inside. Hara Bhara Kebabs are absolutely delicious appetizer and looks like cutlets.
    No ratings yet
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    Prep Time 20 minutes
    Cook Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 20 kababs

    Ingredients
      

    • 6 cup spinach finely chopped, (do remove all the stems)
    • 1-1/2 cup potatoes boiled, peeled and shredded
    • 2 teaspoons oil
    • ½ teaspoon cumin seeds (jeera)
    • 1 teaspoon ginger finely chopped
    • 3/4 teaspoon salt
    • 3 tablespoons corn starch
    • ¼ cup finely chopped cilantro (hara dhania)
    • 2 tablespoons green chili finely chopped
    • Also need oil to fry

    Instructions
     

    • Heat the oil in a saucepan on medium-high heat. Oil should be moderately hot add cumin seeds. After the cumin seeds crack, add the spinach.
    • Stir-fry, making sure to press the spinach down so the water can evaporate. Cook the spinach until most of the water has evaporated. Spinach still should be moist not dry.
    • After spinach is at room temperature, add to the potatoes with all other ingredients, ginger, cilantro, green chilies, salt, and corn starch. Mix will be the consistency of soft dough.
    • Divided the mix to 20 equal parts and roll them into oval shapes.
    • Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put small piece of the mix in oil. It should sizzle and come up slowly. If oil is very hot kababs will not cook through and will not be crispy.
    • Fry the kababs in small batches. Fry kababs until golden-brown all around, this should take about 6-7 minutes.
    • Serve them hot with sweet and sour tamarind chutney.
    Tried this recipe?Let us know how it was!

    Hara Bhara Kabab Recipe – A Delicious Veggie Treat 

    Hara Bhara Kabab is a delightful appetizer commonly enjoyed during Diwali celebrations. These gluten-free and vegan kababs are perfect for parties and gatherings, offering a flavorful snack option. Made with a mix of spinach, potatoes, peas, and spices, Hara Bhara Kabab is not only delicious but also caters to dietary preferences, making it an inclusive choice for various guests.

    Are you craving a delightful snack that’s not only tasty but also healthy? Look no further than hara bhara kabab! These delightful vegetable cutlets are packed with the goodness of spinach, peas, and potatoes, making them a wholesome treat for any occasion. In this hara bhara kabab recipe, I’ll walk you through the steps to create these crispy delights at home, ensuring you achieve the perfect texture and flavor every time.

    How to Make Hara Bhara Kabab – Step by Step Guide 

    • Preparing the Vegetables: Begin by blanching spinach leaves and peas until they are tender. Drain them well and set aside. Boil and mash the potatoes until they are smooth and lump-free.
    • Making the Kabab Mixture: In a mixing bowl, combine the blanched spinach, peas, and mashed potatoes. Add finely chopped green chilies, ginger, and coriander leaves for a burst of flavor. Season the mixture with salt, garam masala, and chaat masala to enhance the taste.
    • Binding the Ingredients: To bind the mixture together, add breadcrumbs or roasted chickpea flour (besan). This will help absorb excess moisture and give the kababs a nice texture. Mix everything thoroughly until well combined.
    • Shaping the Kababs: Take small portions of the mixture and shape them into round or oval patties. Press them gently between your palms to ensure they hold their shape. You can also coat the kababs with additional breadcrumbs for extra crispiness.
    • Frying the Kababs: Heat oil in a pan for shallow frying or deep frying, depending on your preference. Once the oil is hot, carefully place the kababs in the pan and fry them until they turn golden brown and crispy on both sides.

    Tips for Perfect Hara Bhara Kababs 

    • Use Fresh Ingredients: For the best flavor and texture, use fresh spinach, peas, and potatoes. Avoid using frozen vegetables as they may contain excess moisture, affecting the consistency of the kababs.
    • Adjust Spices to Taste: Feel free to adjust the amount of green chilies, ginger, and spices according to your taste preferences. You can make the kababs milder or spicier to suit your palate.
    • Add Nutritional Boost: Sneak in additional veggies like grated carrots or finely chopped bell peppers for added nutrition and flavor. These kababs are a great way to get picky eaters to consume their vegetables.
    • Make Ahead and Freeze: You can prepare the kabab mixture in advance and freeze it for later use. Simply shape the mixture into patties, arrange them on a baking sheet, and freeze until firm. Once frozen, transfer the patties to a freezer bag or container and store them for up to a month. When ready to enjoy, thaw the kababs in the refrigerator and fry as directed.

    Variations of Hara Bhara Kabab 

    • Paneer Hara Bhara Kabab: Add crumbled paneer (Indian cottage cheese) to the kabab mixture for a creamy and rich texture. Paneer adds protein and enhances the taste of the kababs.
    • Corn and Spinach Kabab: Replace peas with sweet corn kernels for a slightly sweet flavor and crunchy texture. Corn and spinach complement each other beautifully, making these kababs a crowd-pleaser.
    • Quinoa and Vegetable Kabab: For a healthier twist, substitute a portion of the potatoes with cooked quinoa. Quinoa adds protein, fiber, and a nutty flavor to the kababs, making them a nutritious snack option.

    Benefits of Hara Bhara Kabab 

    • Rich in Nutrients: Hara bhara kababs are loaded with vitamins, minerals, and antioxidants from the spinach, peas, and other vegetables. They make for a nutritious snack or appetizer option.
    • Vegetarian Protein Source: These kababs are an excellent source of plant-based protein, especially when made with ingredients like peas, chickpea flour, and paneer. They are perfect for vegetarians and vegans looking to increase their protein intake.
    • Low in Calories: When shallow fried or baked, hara bhara kababs are relatively low in calories compared to traditional fried snacks. They offer a guilt-free indulgence without compromising on taste.

    FAQs About Hara Bhara Kabab 

    Can I Bake Hara Bhara Kababs Instead of Frying Them?

    • Yes, you can bake hara bhara kababs in a preheated oven at 375°F (190°C) for 20-25 minutes or until they are golden brown and crispy. Remember to brush or spray the kababs with oil before baking to help them brown evenly.

    Can I Make Hara Bhara Kababs Gluten-Free?

    • Absolutely! Simply replace breadcrumbs with crushed cornflakes or gluten-free oats to make the kababs gluten-free. You can also use chickpea flour (besan) instead of breadcrumbs for binding.

    Are Hara Bhara Kababs Suitable for Kids?

    • Yes, hara bhara kababs are kid-friendly and a great way to sneak in some vegetables into their diet. You can adjust the spiciness level to suit their taste preferences and serve them with their favorite dipping sauce or chutney.

    Can I Freeze Hara Bhara Kabab Mixture?

    • Yes, you can prepare the kabab mixture in advance and freeze it for later use. Simply shape the mixture into patties, arrange them on a baking sheet, and freeze until firm. Once frozen, transfer the patties to a freezer bag or container and store them for up to a month. Thaw them in the refrigerator before frying.
    • 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 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.

  • Masala Khichdi (Rice and Moong Dal)

    Masala Khichdi (Rice and Moong Dal)

     

    Masala Khichdi

    Masala Khichdi

    Masala Khichdi is a spicy variation of simple khichdi. This is healthy but ultimate comfort food. Khichdi is basically prepared with rice and lentils. Every hosehold has their own recipe for khichdi. At my home khichdi was made just with rice and moong dal. Adding a few vegetables with spicy tomato seasoning makes khichdi a complete meal. Usually khichdi is served with yogurt, pickle and papdam.
    5 from 4 votes
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    10 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1/2 cup moong dal washed and split
    • 1/2 cup rice
    • 1/2 cup green beans cut into about 1/2 inch pieces
    • 1 medium potato washed peeled and small cubed this will make about 1/2 cup of cubed potatoes
    • 1 tsp salt
    • 1/4 tsp turmeric haldi
    • 1 tbsp clarified butter (ghe)
    • 3 cups water for cooking

    Spices

    • 2 tbsp clarified butter or ghee
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp mustard seeds rai
    • 1/8 tsp asafetida hing
    • 1-1/2 cups tomatoes finely chopped
    • 1 green chilies finely chopped
    • 1/4 tsp red chili powder
    • 1/2 tsp salt
    • 2 tsp ginger finely shredded
    • 2 tbsp cilantro finely choped
    • 1/4 tsp garam masala

    Instructions
     

    • Wash rice and moong dal changing water 3 to 4 times, drain the water. Use the pressure cooker to save time. In preassure cooker add rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.
    • Close the pressure cooker and seal the exhaust, or put the weight. Cook over high heat.
    • After the pressure cooker start steaming lower the heat to medium and cook for about 4 minutes.
    • Turn off the heat and wait until steam has stopped before opening the cooker.
    • Mix the khichdi well, dal and rice should be very soft, little mushy.
    • Heat the clarified butter in other saucepan over medium heat, Test the oil by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the cumin seeds, black mustard seeds, and asafetida as seeds crack add tomatoes, green chili, ginger, salt and red pepper stir.
    • Let tomatoes cook over medium heat until they are tender and mushy. This should take about 6 to 7 minutes. Lower the heat to low. Add cilantro and garam masala, stir for a minutes.
    • Add cooked rice, mix gently, and add hot water slowly as needed. Consistency of the khichdi should be like runny dough. Note: as khichdi cools will become little thick.
    • Serve khichdi hot, and serve the khichdi with pickle, yogurt and papdam.
    Tried this recipe?Let us know how it was!

    Masala Khichdi Recipe: A Flavorful Blend of Spices & Goodness 

    Masala Khichdi is a spicy rice-based variation of simple khichdi. It is a healthy gluten-free low fat but amazing comfort food and a great lunch box option. Khichdi is prepared with rice and lentils. Every household has its khichdi masala recipe. Adding a few vegetables with spicy tomato seasoning makes khichdi a complete meal. Usually, khichdi is served with yogurt, pickles, and papadam.

    1. Preparing the Ingredients: Washing and Pressure Cooking 

    Begin the process of making this flavorful masala khichdi recipe by thoroughly washing the rice and moong dal, and changing the water 3 to 4 times. Drain the water and transfer the washed rice and dal to a pressure cooker to save time. In the pressure cooker, combine the rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.

    1. Pressure Cooking the Masala Khichdi: Infusing Flavors

    Close the pressure cooker securely and seal the exhaust or place the weight on top. Cook the mixture over high heat until the pressure cooker starts steaming. Once steaming begins, reduce the heat to medium and continue cooking for about 4 minutes.

    1. Allowing Pressure to Release: Ensuring Safety 

    Turn off the heat and patiently wait until the steam has completely stopped before opening the pressure cooker. This step ensures safety and allows the pressure to release naturally.

    1. Mixing the Masala  Khichdi: Achieving Desired Texture 

    Once the pressure has dissipated, carefully open the pressure cooker and mix the dal khichdi masala well. The dal and rice should be very soft and slightly mushy, creating a comforting and hearty texture.

    1. Tempering the Spices: Enhancing Flavor 

    In another saucepan, heat clarified butter over medium heat. Test the oil’s readiness by adding a cumin seed; if it crackles right away, the oil is ready. Add cumin seeds, black mustard seeds, and asafetida, and stir until the seeds crackle. Then, add tomatoes, green chili, ginger, salt, and red pepper, allowing the tomatoes to cook until tender and mushy for about 6 to 7 minutes over medium heat. Lower the heat, add cilantro and garam masala, and stir for an additional minute.

    1. Incorporating the Dal Khichdi Masala: Achieving Consistency 

    Add the cooked rice to the saucepan, mixing gently. Gradually add hot water as needed to achieve the desired consistency of the dal khichdi masala, resembling a runny dough. Note that the dal khichdi masala will thicken slightly as it cools.

    1. Serving the Masala Khichdi: Enjoying Comfort and Flavor 

    Serve the masala khichdi hot, accompanied by pickle, yogurt, and papadam. This comforting and flavorful dish is sure to satisfy your taste buds and provide a wholesome meal experience.

    If you loved our masala khichdi recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, chole biryani, Quinoa Vegetable Pilaf, and Lemon Rice. 

  • Carrot Burfi (Gajar Ki Burfi)

    Carrot Burfi (Gajar Ki Burfi)

    Carrot Burfi (Gajar Ki Burfi)

    Carrot Burfi (Gajar Ki Burfi)

    Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots. Carrot burfi tastes absolutely divine. Everyone, young and old enjoys traditional homemade methai (sweet snack). Carrot burfi is perfect for all occasions. Gajar Burfi-Delicious fudge made from carrots and milk.
    4 from 1 vote
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 2 cups carrot shredded
    • 2 cups milk
    • 1/3 cup heavy cream
    • 1/2 cup sugar
    • 2 tablespoons clarified butter or ghee
    • 1/4 teaspoon cardamom powder
    • 2 tablespoons chopped cashews to garnish

    Instructions
     

    • In a large heavy frying pan bring the milk, cream and carrots to boil over medium high heat.  Do stir occasionally, making sure milk does not burn in bottom of the pan. After milk comes to boil reduce the heat to medium.
    • Let carrot cook for about 25 minutes, until carrot mix become like a lumpy dough. Keep stirring occasionally at the same time keep scraping the sides. Last ten minutes stir continuously otherwise mix will burn from the bottom.
    • Add sugar, after adding sugar mix will become very soft. Cook for about 10 minutes stirring continuously. Mix should be consistency of soft dough, add butter, cardamom and keep stirring for about another 4 minutes. Mix will be very lumpy.
    • Transfer mixture to the greased plate and press firmly into a square shape, approximately 1/2 inch high.
    • Let the burfi sit for at least two hour before slicing I prefer cutting in about 1-1/2 inch squares.
    • For garnishing put one cashew in center of every piece.
    Tried this recipe?Let us know how it was!

  • Coconut Ladoo

    Coconut Ladoo

    Coconut Ladoo

    Coconut ladoo

    Coconut ladoos are a rich, sweet dessert–snack. This is made for many festive occasions. Coconut laddoo is a very simple and easy recipe to make. These are made with few ingredients. Traditionally in Indian households ladoos are served as fudge candies.
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 40 minutes
    Total Time 45 minutes
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1-1/4 cup coconut freshly grated or frozen
    • 3 cups milk
    • 1/2 cup sugar
    • 1/4 tsp cardamom powder

    Instructions
     

    • Boil the milk and coconut in heavy bottom pan over medium high heat (I am using heavy non stick pan), do stir occasionally.
    • After milk comes to boil reduce the heat to medium and cook for 25-30 minutes, until all the moisture is absorbed and coconut is thick and creamy consistency.
    • Add sugar and cardamom to the coconut and cook for 7-8 minutes stir continuously, until all the moisture is absorbed. Coconut mix will be thick and crumbly in consistency. Turn off the heat.
    • Spread the coconut mix on the plate and let it cool of to the room temperature.
    • To make the ladoos, take about 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball. Adjust the size of ladoo as you prefer

    Notes

     
    Ladoos are ready to be served; you can refrigerate them for about two weeks.
    Keyword Coconut Candy, Holiday Gift, Kid Friendly, Sweet Snack
    Tried this recipe?Let us know how it was!

  • Paneer Makhani

    Paneer Makhani

    Paneer Makhani (Spicy Indian Cheese Curry)

    Paneer Makhani

    Paneer Makhani is a popular Punjabi dish. Paneer (Indian cheese) simmered in rich creamy tomato gravy makes a very delicious dish. This is simple and easy recipe to make. Serve Paneer Makhani with any Indian flat bread or over rice. This will be enjoyed by everyone.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Course paneer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 6oz paneer cubed (this will make 1-1/2 cup cubed paneer, available in Indian grocery stores)
    • 1/4 cup cashews
    • 2 tablespoon sesame seeds (til)
    • 4 tomatoes medium size cut into small pieces about 2 cup
    • 1 tablespoon chopped ginger
    • 1 green chili chopped
    • 2 tablespoons butter
    • 1 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 2 teaspoon coriander powder (dhania)
    • 1/2 teaspoon turmeric (haldi)
    • 1 teaspoons salt
    • 1 teaspoon sugar
    • 2 tablespoons heavy cream
    • 1/2 teaspoon garam masala
    • 1/4 cup chopped cilantro 

    Instructions
     

    • Powdered the cashews and sesame seeds, (I like to use spice grinder). Set aside.
    • Pure the tomatoes, ginger and green chili. Set aside.
    • In about 2 cups of hot water soak the cubed paneeer for 5 minutes or more, this will make the paneer soft and give a nice texture. Set aside.
    • Heat the butter in sauce pan over medium heat; after butter is moderately hot add cumin seeds and asafetida. After the seeds crack add cashew nut powder and roast for about one minute. Add tomato puree and mix it well.
    • Add the remaining spices, coriander, turmeric, salt, sugar, mix it well and cover the pot. Tomatoes splatter while cooking. Cook for about four minutes stirring in between until tomatoes start leaving the oil and tomatoes will be half in quantity.
    • Add cream, cook for about two minutes stirring often. Add one cup of water, cover the pan and let it cook for about two to three minutes.
    • Take out the paneer from water and put into the gravy, stir and cover the pan and cook for about five minutes. Adjust the gravy to your liking if needed add little more water, and cook. Turn off the heat.
    • Add the cilantro and garam masala stir and cover for few minutes before serving.
    Tried this recipe?Let us know how it was!

    What Is Paneer Makhani – Manjula’s Kitchen 

    It’s a gluten-free, paneer-based party recipe featuring a rich gravy that defines its regal status. Uncover the delightful essence of this Indian culinary masterpiece.

    Introduction to Paneer Makhani Recipe: 

    In the journey of crafting an exquisite paneer makhani recipe, the first step involves an artful process of meticulously powdering cashews and sesame seeds using the precision of a spice grinder. This crucial procedure serves as the cornerstone, laying the groundwork for the creation of a rich and nutty flavor profile that distinctly defines the essence of the paneer makhani recipe. The amalgamation of these finely ground ingredients sets the stage for a culinary experience that promises to tantalize the taste buds with every indulgent bite.

    Creating the Tomato Puree for Paneer Makhani:

    Within the tapestry of the paneer makhani recipe, the spotlight shifts to the creation of a vibrant and tangy base by pureeing tomatoes, ginger, and green chili. This puree becomes an integral component, intricately woven into the overall composition, contributing to the unmistakable taste that characterizes paneer makhani. The harmonious blend of these ingredients not only imparts a delightful acidity but also adds a depth of flavor that elevates the entire culinary experience of this classic Indian dish.

    Softening Paneer for Paneer Makhani: 

    A distinctive element in the meticulous recipe of paneer makhani involves immersing cubed paneer in hot water for a minimum of five minutes. This step is crucial, ensuring that the paneer attains a desirable softness, transforming it into an integral component that gracefully melds into the luxurious texture of paneer makhani. The attention to softening the paneer reveals the commitment to achieving perfection in both taste and texture in this beloved Indian dish.

    Infusing Flavors in Butter for Paneer Makhani: 

    As the culinary odyssey unfolds in the preparation of paneer makhani, a saucepan takes center stage, filled with the sizzle of melting butter over medium heat. Into this decadent base, cumin seeds and asafetida make their entrance, infusing the recipe of paneer makhani with a tantalizing array of flavors. This infusion process not only sets the tone for the aromatic journey ahead but also showcases the meticulous layering of tastes that distinguishes paneer makhani.

    Crafting the Core of Paneer Makhani:

    The heart of the paneer makhani recipe unveils itself as the powdered cashew and sesame seed mixture gracefully blends into the pan. This step imparts a luxurious nuttiness to the curry, elevating the overall complexity of the paneer makhani recipe. The subsequent addition of tomato puree, alongside a carefully curated blend of spices—coriander, turmeric, salt, and sugar—forms the flavorful core of paneer makhani, embodying a symphony of tastes that dance on the palate.

    Simmering and Marrying Flavors in Paneer Makhani Gravy: 

    Advancing in the progression of paneer makhani, the curry undergoes a meticulous simmering process, allowing the tomatoes to release their juices and seamlessly meld with the spices. The introduction of cream into this aromatic medley creates a velvety texture that epitomizes the richness associated with paneer makhani. This harmonious infusion of flavors characterizes the unique appeal of the paneer makhani recipe, showcasing a culinary masterpiece that marries tradition with innovation.

    Incorporating Paneer into the Paneer Makhani Gravy: 

    As the culinary narrative unfolds, the softened paneer takes center stage, delicately incorporated into the simmering paneer makhani gravy. This meticulous step ensures that the paneer absorbs the aromatic essence of the curry, resulting in a harmonious fusion of flavors. The careful balance of ingredients and textures not only highlights the mastery behind the art of crafting paneer makhani but also promises a dining experience where each bite reveals the dedication invested in every element of this beloved Indian dish.

    Final Touches to Paneer Makhani: 

    As the crescendo of the paneer makhani recipe approaches, cilantro and garam masala make their grand entrance, imparting a burst of freshness and warmth to the dish. These final touches are not merely garnishes but integral components that elevate the overall appeal of paneer makhani. The amalgamation of flavors, textures, and aromatic nuances converges into a culinary masterpiece, presenting paneer makhani as a timeless and authentic representation of the rich tapestry of Indian cuisine.

    If you liked this recipe, then you must also try: Aloo Gobi, Potato Curry with Yogurt Gravy, Mattar Paneer & Vegetable RIce (Pulav). 

  • Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry)

    Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry)

    Hyderabadi Mirchi ka Salan

    Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry)

    “Mirchi ka Salan” is a popular Hyderabadi dish. Generally speaking, Hyderabadi dishes are very spicy and aromatic, and this is one of them. Even the name of this dish “Mirchi ka salon" reflects that. Mirch is pepper and Salan means curry.  The chili pepper is cooked in a peanut and coconut spicy curry.
    This dish is a new one for me. Many of you had requested I make this, so I decided to try it out.  Of course I turned to Google to help me out and went through many recipes.  I tried many different variations until I was satisfied with the recipe.  
    I then invited a friend who is from Hyderabad to ask her for her honest opinion. She was surprised that I had never eaten “Mirch ka Salan” before.  She gave me some suggestions and pointers to perfect my recipe. I then incorporated her ideas and tweaked the recipe.  
    Now I loved it. I know this new dish will be on my list for “go-to” dishes when having get-togethers.  So if you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with vegetable biryani or plain white rice. Its a vegan dish which is absolutely gluten free but spicy.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course curry
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 8 Anaheim pepper or use the pepper which are mild
    • 1/4 cup coconut powder
    • 2 tablespoons sesame seeds
    • Approx. 3 tablespoon raw peanuts
    • 4 tablespoons oil
    • 1-1/2 tablespoon besan (Bengal gram flour)
    • 1 teaspoon cumin seeds (jeera)
    • 1/2 teaspoon mustard seeds (rai)
    • 1/2 teaspoon nigella seeds/kalanji
    • 1 tablespoon tamarind paste
    • 2 teaspoons ginger finely grated
    • 1/2 teaspoon turmeric (haldi)
    • 1 teaspoon red chili powder/adjust to taste
    • 2 teaspoons salt
    • 1 tablespoon sugar
    • 3/4 teaspoon garam masala
    • About 3 cups of water

    Instructions
     

    • Wash and wipe dry the peppers; slit the peppers vertically.
    • Grind the peanuts, sesame seeds, and coconut to make powder, set aside.
    • Mix tamarind paste, ginger, turmeric, and red chili powder with 1/4 cup of water. Set aside.
    • Use the flat frying pan, heat the oil on medium heat, and stir-fry the peppers till light brown all around. Take them out over paper towel.
    • Use the same pan as pan will have oil remaining, oil should be moderately hot. Add cumin seeds and mustard seeds as seeds crack add besan and nigella seeds stir fry for about one minute. Add the peanut powder and stir fry for about two minutes mix will be golden brown.
    • Add the spice paste and cook for 2-3 minutes stirring. Spice mix will start to leave the oil, add salt, sugar, 3 cups of water, and bring the gravy to boil.
    • Lower the heat to medium low and let it simmer for about 6-8 minutes.
    • Add the stir fried peppers and cover with gravy. Sprinkle the garam Masala, cover the pan and let it cook for another 3-4 minutes.
    • The gravy thickens as it cooks.
    • Mirchi ka Salam is ready. Serve hot over the plain rice or with briyani.
    Tried this recipe?Let us know how it was!

  • Handvo – Baked Spicy Lentil Cake

    Handvo – Baked Spicy Lentil Cake

    Handvo Baked Spicy Lentil Cake

    Handvo – Baked Spicy Lentil Cake

    Handvo is a popular Gujrati snack. This is a baked, spicy lentil cake made with rice and different lentils fermented batter mixed with spices. This is served with chutney. Handvo is crisp outside and soft inside.
    I have many requests for this recipe and decided to give a try. Finely after trying few times I was happy with my last trial. Now it is the time for me to try out this recipe with friends including friends from Gujrat as they were asking for the recipe. I said wow, so here is the recipe. This is a healthier option to other fried and oily snacks and its a north indian recipe that would be loved by all.
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    Course snacks
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 cup rice
    • 1/4 cup chana dal
    • 1/4 cup curad dal split with skin
    • 1/4 cup toor dal
    • 1 teaspoon turmeric
    • About 1 inch piece ginger chopped
    • 1-2 green chili adjust to taste
    • 1-3/4 teaspoon salt
    • 2 teaspoon sugar
    • 1/8 teaspoon asafetida
    • 1/2 cup yogurt
    • 2 teaspoon oil
    • 1 cup laucki shredded (opo squash, bottlegourd, doodhi)
    • 1 teaspoon lemon juice
    • 1 teaspoon Eno fruit salt

    For Seasoning

    • 1 tablespoon oil 1 teaspoon
    • 1 teaspoon mustard seeds
    • 1/8 teaspoon asafetida
    • 1 tablespoon sesame seeds

    Also need

    • 2 teaspoon oil to grease the baking pan
    • 8×8 baking pan, for this recipe I prefer glass baking pan

    Instructions
     

    • Wash and soak rice, chana dal, toor dal, and urad dal in about four cups of water for at least four hours.
    • Drain the water and blend soaked rice, lentil, ginger, green chili lightly coarse texture, (try not to use any water). I prefer to use food processor, add yogurt, turmeric, salt, sugar and asafetida, blend it again for few more seconds. Transfer the dal mix into a bowl and let the mix ferment for about 10 to 12 hours.
    • Add the opo squash, 2 tablespoons of oil, lemon juice to the fermented dal mix and mix it well. Add ENO to the mixture and mix, this will make the handvo mix light and fluffy.
    • Grease the 8×8 baking pan generously and pour the handvo mix into the greased pan. Tap the pan; it will help spreading the mix evenly.
    • Sprinkle the sesame seeds over the handvo batter.
    • Heat the oil for seasoning in a small pen over medium heat, after oil is moderately hot add the mustard seeds and asafetida as mustard seeds crack, turn off the heat.
    • Drizzle the seasoning over the top of the sesame seeds.
    • Cover the pan with aluminum foil and place the pan on middle oven rack and bake at 350 degree F, preheated oven for 20 minutes.
    • Remove the foil and bake for another 20 minutes until top of the handvo is light golden brown or until knife inserted in center of the cake comes out clean.
    • Let the handvo cool off for about 15 minutes. Cut them in sixteen pieces. Handvo is ready to serve.
    Tried this recipe?Let us know how it was!