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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!

  • Spring Spinach and Strawberry Salad

    Spring Spinach and Strawberry Salad

    Recipe submitted by Emily M. Walsh

    Spring Spinach and Strawberry Salad

    Spring Spinach and Strawberry Salad

    Spring Spinach and Strawberry Salad is a fresh, healthy and a great salad that is perfect for spring time.
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    Course Salad
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients:

    • 8 Ripe Strawberries sliced thinly
    • 8oz. can of Pineapple chunks
    • 1 Large Carrot shredded
    • 4 Handfuls of cleaned Baby Spinach Leaves
    • 1/3 cup of Crumbled Blue Cheese
    • 1/3 cup Pine nuts

    Mixed Berry Vinaigrette – 8oz.

    • 3/4 cup of Mixed Fresh or Frozen Berries
    • Approx. 1/4 cup of juice from an 8oz. can of Pineapple chunks
    • 2 tsp. Honey
    • 4 Tbsp. Balsamic Vinegar
    • 6 Tbsp. Extra Virgin Olive Oil

    Instructions
     

    Dressing

    • Using a food processor puree the berries with the pineapple juice, make sure there are no chunks before continuing. Then add the Olive Oil and Balsamic Vinegar and mix. Taste the mix and see if it is sweet enough, if not slowly add and mix the honey to your taste. Pour into a clean glass jar with a well fitting lid. It will keep in the fridge for about a month.

    Salad

    • Make sure to peel the carrots and wash them before shredding. Wash the Strawberries and slice thinly, and wash and pat dry the Spinach leaves.
      Add all your ingredients in a bowl and mix thoroughly. Add a light coating of the Mixed Berry Vinaigrette and toss before serving.
    Tried this recipe?Let us know how it was!
  • Kale and Tofu Salad

    Kale and Tofu Salad

    Kale and Tofu Salad

    Kale and Tofu Salad

    This delicious Kale and Tofu salad with apple wedges, cranberries and ginger dressing will compliment any meal. This salad is nutritious, healthy, tasty and full of flavor.
    5 from 1 vote
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    Course Salad
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 2 cups Kale stalks removed and leaves thinly sliced
    • Approx. 5 oz firm tofu in small cubes, pat dry, this will make about 1 cup
    • 1/2 apple thin sliced makes about 1/2 cup of sliced apple
    • 1/2 cup cucumber cubed in small pieces
    • 2 tablespoons dry cranberry
    • 2 tablespoons sliced almonds toasted
    • 1-1/2 tablespoon olive oil divided
    • 1 tablespoon ginger juice
    • 1 teaspoon lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon sugar

    Instructions
     

    • Pet dry the tofu well, heat ½ tablespoon of oil over medium heat in a small frying pan and stir fry cubed tofu until it is light brown. Let it sit until tofu is at room temperature before adding to the salad.
    • For dressing! In a small bowl add remaining oil, ginger juice, lemon juice, black pepper, salt and sugar, mix it well.
    • In a bowl add the kale, and pour the dressing over kale rub until the kale starts to soften. It will take about 1-2 minute. Let it sit for about 15 minutes, kale is nicely marinated.
    • In a salad bowl add kale, tofu, apple, cucumber and cranberries toss it well.
    • Add the sliced almonds for a nice crunch.

    Notes

    You will sure enjoy this kale salad for a light and healthy side dish.
    Tried this recipe?Let us know how it was!
  • Melt in your mouth Ratatouille

    Melt in your mouth Ratatouille

    Recipe submitted by Roxanne

    Ratatouille

    Melt in your mouth Ratatouille

    This is my recipe by Ratatouille. My quick & easy two-step process may seem like overkill to you, but the trick is to get the veggies so melty and herb-infused that an eggplant hater can’t detect the texture and falls in love with the flavor. Simmering on the stove-top just doesn't quite do it.
    5 from 1 vote
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    Course vegan
    Cuisine Indian

    Ingredients
      

    • 2-3 cups eggplant (chopped)
    • 2-3 cups Zucchini (chopped)
    • 2-3 cups Tomatoes (chopped)
    • 1 cup Red Onion (chopped)
    • 1 cup Red Bell Pepper (chopped)
    • Italian flat leaf parsley (half bunch)
    • Basil, thyme, rosemary, and garlic – season to your taste
    • 1 large can diced tomatoes and one small can tomato paste
    • 1/2 cup grated parmesan
    • 1/2 – 1 cup  crimini mushrooms – whole
    • 1/2 – 1 cup carrots (chopped)
    • lemon zest

    Instructions
     

    • Chop everything and combine the veggies (with the can of diced tomatoes) in a Big Deep Saucepan with the herbs (except the parsley).
    • Cover and simmer until al dente.
    • Stir in the tomato paste and parsley.
    • Pour the whole mix into a deep baking dish. Cover with foil.
    • Bake in 375 F oven for about 35 minutes.
    • Uncover and sprinkle with parmesan.
    • Bake until the parm is bubbling.
    Tried this recipe?Let us know how it was!
  • Black Eyed Peas with Green Peas

    Black Eyed Peas with Green Peas

    Recipe submitted by Divya Pradhan

    Black Eyed Peas with Green Peas

    Black Eyed Peas with Green Peas is a high fiber high protein packed dish that can be served as a breakfast item or as a side dish.
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    Prep Time 29 minutes
    Course vegan
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 cup boiled black eye peas
    • 1/2 cup frozen green peas
    • 1/2 cup chopped tomatoes
    • 1 cup chopped onion
    • 1 tsp chopped ginger
    • 1 1/2 Tbsp Oil
    • Salt & lemon juice as per taste
    • 1 tsp Coriander powder
    • 1 tsp Red chili powder or as per taste
    • 1 tsp Coriander leaves (optional)

    Instructions
     

    • Heat oil in a pan and add onions. Stir and add ginger.
    • Sauté this mixture for 4-5 minutes or till the onions become translucent.
    • Add green peas & sauté for 2-3 mins, add tomatoes and let it cook for 2-3mins.
    • Now add coriander powder, chili powder, salt and black eye peas and mix. Let this mixture cook for at least 5 mins on medium flame, stirring in between.
    • Add lemon juice according to your taste and mix again.
    • Garnish with chopped coriander leaves and serve hot.(Optioanl)

    Notes

    Nutritional Value
    This information is gathered from the Internet and it s only for dry or cooked black eye peas. This does not apply to canned version.
     
    Fiber
    One of the main health benefits of black-eyed peas is their high fiber content. A 1/2 cup of dry black-eyed peas that are cooked have 5.6 g of fiber. Fiber is a nutrient that helps regulate your digestive system, and increasing your intake could help alleviate constipation and symptoms of irritable bowel syndrome. Fiber also helps keep your cholesterol levels healthy by preventing cholesterol from being absorbed into your bloodstream, which reduces your risk of developing heart disease.
    Low in Fat and Calories
    Black-eyed peas are a low-fat and low-calorie food, making them a healthy addition to a weight-loss meal plan. 1/2 cup of black-eyed peas is generally less than 100 calories and contains about 1 g of fat. A diet that is low in fat and calories helps you lose weight, prevents weight gain and protects you from many health conditions, including heart disease, diabetes and depression.
    Protein
    Black-eyed peas are a good alternative source of protein if you don’t eat meat. Protein is important because it supports most of the parts of your body, including muscles, skin, hair and nails. In addition, protein helps cells grow and repair and provides energy to your body. A 1/2 cup of dry and cooked black-eyed peas contains 6.7 g of protein.
    Iron
    1/2 cup cooked dry black-eyed peas contains 2.2 mg. Getting adequate iron in your diet prevents anemia, which produces fatigue and weakness. Iron carries oxygen throughout your body to your organs, cells and muscles, and if the supply is low you experience sluggishness.
    Potassium
    A 1/2 cup of cooked black-eyed peas contains 239 mg of potassium. Potassium is a nutrient that helps keep your blood pressure levels at healthy numbers, which lowers your risk of heart disease. Getting adequate potassium in your diet from black-eyed peas also supports the health of your muscles and bones.
    Tried this recipe?Let us know how it was!
  • Cauliflower Couscous

    Cauliflower Couscous

    Recipe submitted by Maiah Miller

    Cauliflower Couscous

    Cauliflower Couscous

    Cauliflower Couscous is a simple, gluten free easy to make recipe that is a delicious alternative to regular couscous. It has amazing color, texture and also tastes great.
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    Course vegan
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 head cauliflower (about 1 lb)
    • 1 medium bunch of parsley
    • 1 medium bunch of cilantro
    • 12 kalamata olives
    • 1/3 cup diced sundried tomatoes
    • 2 tbsp chopped fresh mint
    • 1-2 tbsp of olive oil, as needed
    • 1 tsp pepper

    Instructions
     

    • In a food processor, process cauliflower alone until the texture is fine, resembling couscous.
    • Add in the parsley and cilantro, pulsing to mix.
    • Add in the olives, tomatoes and mint.
    • While mixing, drizzle in the olive oil, adding as much as desired until a good consistency is reached.
    • Pour mixture into a large dish, stirring in the pepper, and serve or chill.
    Tried this recipe?Let us know how it was!
  • Savory Vegetable Cake

    Savory Vegetable Cake

    Recipe submitted by Nibedita Das

    Vegetable Cake

    Savory Vegetable Cake

    Savory Vegetable Cake not only looks great, but is also very delicious. It's a fresh, healthy alternative to the traditional cakes that are often too sweet and high in fat. This cake can be molded any way you like and its sure to impress your friends and family at parties and other occasions.
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    Course Dessert, vegan
    Cuisine Indian
    Servings 5 people

    Ingredients
      

    • 2 cups fresh broccoli (roughly chopped)
    • 2 cups grits
    • 2 cups boiling water
    • 1 cup roasted unsalted peanuts (roughly chopped)
    • 1/2 cup fresh carrots (1/4" diced)
    • 1/2 cup fresh red bell peppers (1/4" diced)
    • 1/2 cup fresh yellow bell peppers (1/4" diced)
    • 1/2 cup fresh orange bell peppers (1/4" diced)
    • 4 cloves garlic (finely chopped)
    • 1/2 small onion (finely chopped)
    • 2 1/2 tbs olive oil
    • 1 1/2 tsp salt
    • 1 tsp curry powder
    • 1/2 tsp red chili flake or black pepper
    • Fresh lemon juice (optional)

    Instructions
     

    • Take broccoli, carrots, and bell peppers (red, yellow, and orange) and heat in a small pan for a few minutes until softened. (Alternatively, you can also heat them in the microwave – broccoli for 2 mins, carrots and bell peppers for 1 min each.)
    • In a 10" nonstick stir fry pan, heat olive oil over high heat.
    • Add onion and garlic. Cook until lightly brown.
    • Add grits and curry powder. Mix together for approx. 30 seconds.
    • Add 2 cups of boiling water and all vegetables. Reduce heat to medium high and cook 2 to 3 minutes or until all the water has been absorbed.
    • Add peanuts, salt, and pepper. Combine thoroughly.
    • Apply 1/2 tbs olive oil to inside of 8" glass bowl. Transfer cooked grits to it and pack evenly with a spatula.
    • Let the cake cool. Use a butter knife to loosen cake from sides of bowl. Then flip over onto a platter. (Can also use small ramekins for molds to make smaller cakes)

    Notes

    Additional
    • Drizzle freshly squeezed lemon juice over the top (optional).
    Tried this recipe?Let us know how it was!
  • Yogurt Rice (Curd Rice, Mosaranna)

    Yogurt Rice (Curd Rice, Mosaranna)

    Yogurt Rice

    Yogurt Rice (Curd Rice, Mosaranna)

    Yogurt rice or curd rice is a popular South Indian dish. Yogurt Rice makes a great side dish or good for lunch box as a complete meal.
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    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2 cup rice
    • 1/4 cup split moong dal (washed) available at Indian grocery store
    • 3 cups of water
    • 1 tablespoon oil
    • 1-1/2 teaspoons salt
    • 1 cup yogurt (curd or dahi)
    • 1/4 cup shredded cucumber (kheera)
    • 1/4 cup shredded carrots (gajar)
    • 1 tablespoon finely chopped ginger (adrak)

    For Seasoning

    • 2 tablespoons oil
    • 1/2 teaspoon mustard seeds (rai)
    • 1/2 teaspoon cumin seeds (jeera)
    • 2 whole red peppers
    • 1 tablespoon finely chopped green pepper, adjust to taste
    • 8-10 curry leaves available at Indian grocery store, optional
    • 2 tablespoons chopped cilantro (hara dhania)

    Instructions
     

    • Wash rice and moong dal changing water several times until the water appears clear.
    • Drain the rice and moong dal and put it into the saucepan. Add water, oil, ginger, and salt, and bring to a boil over high heat.
    • Once the water is boiling reduce the heat to low, do not cover the pan. Cook for 10-12 minutes rice and dal will be soft cover the pan and cook for about 15 minutes, or until the rice is very soft and mushy.
    • Mix the rice and dal whipping making them mushy; if rice is dry add little more hot water as needed. Mix should be consistency of portage.
    • Let the rice cool down to room temperature, add the yogurt and mix it well. Adding the yogurt to hot rice will make yogurt sour and watery. Next add cucumber, carrot and ginger and mix.
    • Prepare the seasoning: In a small sauce pan heat the oil over medium high heat. Add the mustard seeds and cumin seeds as seeds crack add red pepper, green chili, curry leaves and cilantro stir for about a minute. As you will add curry leaves oil will splatter, so be careful.
    • Turn off the heat and mix the seasoning with rice mix. Yogurt Rice is ready to serve.
    • Yogurt Rice is served at room temperature.
    Tried this recipe?Let us know how it was!

    Learn here How to make Curd Rice or yogurt rice 

    Curd rice, also known as yogurt rice, is a popular gluten free South Indian dish made by mixing cooked rice with yogurt (curd). It is typically served as a main dish or as part of a meal, especially during hot summers, as it is cool and soothing to the palate. To prepare curd rice is quick & easy , cooked rice is mixed with fresh yogurt and seasoned with ingredients such as mustard seeds, curry leaves, green chilies, ginger, and sometimes grated vegetables like carrots or cucumber. Curd rice is known for its creamy texture, tangy flavor from the yogurt, and refreshing taste, making it a comforting and satisfying dish.

    Preparing Curd Rice: Soaking and Draining the Rice 

    To begin the recipe curd rice, start by ensuring the rice is clean and ready for cooking. Wash the rice thoroughly and then soak it in about 3 cups of water for at least 15 minutes. This soaking process helps to soften the rice grains, ensuring a creamy texture once cooked. After soaking, drain the water and set the rice aside, ready to be transformed into a delightful dish of curd rice.

    Tempering and Stir-Frying: Infusing Flavor into Curd Rice 

    In a saucepan heated over medium heat, add oil and mustard seeds. Allow the mustard seeds to crackle, releasing their aromatic essence into the oil. Once the seeds crackle, add peanuts to the pan and stir-fry for about a minute until they turn lightly golden brown. This step adds a delightful crunch and nutty flavor to the curd rice, enhancing its overall taste and texture.

    Cooking the Rice Mixture: Blending Ingredients for Curd Rice 

    To create the base for your curd rice, add chopped tomatoes, green chili, turmeric, sambar powder, salt, and cilantro to the saucepan. Cook the mixture until the tomatoes are tender, which typically takes about 2 minutes. These flavorful ingredients infuse the rice with deliciousness, setting the stage for a delectable dish of curd rice.

    Simmering and Finalizing: Perfecting the Curd Rice

    Once the tomato mixture is cooked, add the soaked and drained rice along with 2 cups of water to the saucepan. Mix everything well and bring it to a boil. Then, lower the heat to low, cover the pan, and let the rice cook for about 18-20 minutes, or until the rice is soft and the water has evaporated. After cooking, gently stir the rice and add the remaining tomatoes, stirring them in gently. Cover the pan once again and let it cook for an additional 2 minutes to ensure all the flavors meld together perfectly.

    Serving Curd Rice: Enjoying the Creamy Delight 

    Once the curd rice is cooked to perfection, it’s time to serve and savor this creamy delight. Serve the curd rice either on its own or accompanied by yogurt for a refreshing and satisfying meal. Whether enjoyed as a main dish or a side, curd rice is sure to delight your taste buds with its creamy texture and flavorful ingredients.

    If you loved this how to make curd rice recipe , then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.

  • Carrot and Moong Dal Salad

    Carrot and Moong Dal Salad

    Potato Carrot Moong Dal Salad

    Carrot and Moong Dal Salad

    Carrot and Moong Dal Salad is a healthy and nutritious salad with beautiful colors. This is a great salad and easy to make. This can be served as an afternoon snack or an appetizer.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/4 cup split moong dal (washed)
    • 2 cup shredded carrots (gajar)
    • 2 teaspoons Oil
    • 1/2 teaspoon cumin seeds (jeera)
    • ¼ cup shredded coconut (gola) I am using shredded frozen coconut
    • 2 tablespoon cilantro chopped (hara dhania)
    • 2 tablespoons lemon juice
    • 1 tablespoon ginger finely shredded
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon sugar

    Instructions
     

    • Wash moong dal changing water 4-5 times, and soak it for about 2-3 hours. After soaking Moong Dal will be double in volume. Drain the water.
    • In a small bowl mix lemon juice, ginger, salt, black pepper and sugar to make dressing and set aside.
    • In a sauce pan heat the oil over medium high heat. Add the cumin seeds as seeds crack add the moong dal.
    • Cook for 2-3 minutes stirring continuously. Don’t over cook that will make dal dry.
    • Turns off the heat and remove the pan, let it cool for few minutes.
    • Add carrots, cilantro and coconut mix it well.
    • Add the cilantro and dressing to the carrot and moong dal, mix it well. Let it sit for about fifteen minutes before serving.
    Tried this recipe?Let us know how it was!
  • Aloo Methi (Potatoes with Fenugreek Leaves)

    Aloo Methi (Potatoes with Fenugreek Leaves)

    Aloo Methi

    Aloo Methi (Potatoes with Fenugreek Leaves)

    Aloo Methi is a delicious vegetable dry dish made with potatoes, fenugreek leaves, and a combination of spices. Fenugreek is a green leafy vegetable with a unique taste that is packed with nutrients. There are many health benefits of fenugreek. This dish is delicious in addition to being healthy!
    4 from 2 votes
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    Course vegetable
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 medium size potatoes peeled and cubed byte size; this will make about 3 cups of cubed potatoes.
    • 3 tablespoons oil
    • 1/2 teaspoon cumin seed (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 3 whole dry red chilies broken in 2 pieces
    • 1/4 teaspoon turmeric (haldi)
    • 1 tablespoon coriander powder (dhania)
    • 2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi)
    • 1 teaspoon salt
    • 1/4 teaspoon red chili powder
    • 1/2 teaspoon mango powder (amchoor)

    Instructions
     

    • Wash peeled and cut the potatoes in small cubes.
    • Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well and cover the sauce pan.
    • Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.
    • From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water.
    • After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.

    Notes

     Suggestions
    1. Aloo Methi tastes great with plain paratha, Kadhi Rice etc.
    2. I like left over for making sandwiches.
    Tried this recipe?Let us know how it was!
  • Mirchi Vada (Chili Fritter)

    Mirchi Vada (Chili Fritter)

    Mirchi Vada (Chili Fritters)

    Mirchi Vada (Chili Fritter)

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

    Ingredients
      

    Ingredients:

    • 8 green chilies (I use yellow chili peppers)

    For Filling

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

    For Batter

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

    Also, need oil to deep-fry

    Instructions
     

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

    Notes

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

    Mirchi Vada Recipe: A Spicy Delight 

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

    Introduction to Mirchi Vada 

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

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


    Preparing the Ingredients 


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

    Preparing the Filling 


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

    Stuffing the Chilies 


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

    Preparing the Batter 


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

    Dipping and Frying 


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

    Chilli Fritters Recipe: Tips and Tricks 

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

    Variations of Green Chilli Fritters

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

    Benefits of Mirchi Vada 


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

    FAQs about Mirchi Vada 


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

    Q: Can I freeze leftover mirchi vadas? 


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

    Q: Is mirchi vada a gluten-free snack?  


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

    Explore More Recipes from Manjula’s Kitchen


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

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

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

  • Spicy Green Peas

    Spicy Green Peas

    Spicy Green Peas

    Spicy Green Peas

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

    Ingredients
      

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

    Instructions
     

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

    Notes

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

    Spicy Green Peas Masala Recipe

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

    Step 1: Preparing the Ingredients

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

    Step 2: Sautéing the Aromatics

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

    Step 3: Adding the Spice Mix

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

    Step 4: Introducing the Green Peas

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

    Step 5: Simmering with Tomatoes

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

    Step 6: Adjusting Seasonings

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

    Step 7: Garnishing and Serving

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

    Variations:

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

    Benefits:

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

    FAQs:

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

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

    Is this dish suitable for vegetarians and vegans?

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

    Can I make this dish ahead of time?

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

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

  • Almond Brittle (Almond Chikki)

    Almond Brittle (Almond Chikki)

    Almond Brittle

    Almond Brittle (Almond Chikki)

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

    Ingredients
      

    Ingredients:

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

    Instructions
     

    Method

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

    Notes

    Suggestions
    1. Almond Brittle makes a delicious homemade gift. Pack it in a jar or candy bag.
    2. Garnish ice cream and kheer to give a gourmet look with few pieces of Brittle.
    Tried this recipe?Let us know how it was!
  • Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole

    Recipe submitted by Hidemi Walsh

    Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole

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

    Ingredients
      

    Ingredients:

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

    Instructions
     

    Method

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

    Baked Vegetable Casserole

    Recipe submitted by Stephen Davidson

    Baked Vegetable Casserole

    Baked Vegetable Casserole

    This super-easy casserole is a perfect healthy dish to feed an army. If you've got kids who need to get some veggies in them, a nice crunchy topping can go a long way. It would also be a perfect veggie option for a big Thanksgiving or Christmas or Celebration-type dinner, when there's lots of mouths. Or make it all for yourself and have leftovers for lunch! Mmmmmm, leftovers.
    No ratings yet
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    Course vegetable
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 package firm tofu
    • 200g/3 generous cups fresh bread crumbs
    • 1 head cauliflower
    • 3 large carrots
    • 1 large potato, or handful small
    • 1/2 butternut squash, or 1 small
    • 5 medium sized white onions
    • 1 tsp turmeric
    • 1 tsp  chili powder
    • 1 tsp ground cumin
    • 1 tsp salt (to taste)
    • generous helping of freshly ground pepper
    • drizzle of olive oil

    Instructions
     

    Method

    • Preheat the oven to 180/350.
    • Slice the onions and roughly chop all of the other veggies. The squash can be peeled with a veggie peeler, and don't forget to scoop the seeds.
    • Mix all of the veggies with the turmeric, chili powder, cumin and a pinch of salt and spread in a large pyrex baking dish.
    • Drain the tofu and crumble by hand into the bread crumbs.
    • Add a generous amount of fresh ground pepper and salt to taste, then mix by hand until combined.
    • Crumble on top of the veggies, and drizzle on some olive oil to help it crisp up on top.
    • Bake for 45-50 minutes, until top is golden brown and veggies are cooked.
    • Makes 6 big servings or many sides.

    Notes

    Additional Notes
    The toppings may look a little unconventional, but the tofu in it crisps up nicely on the top and stays soft on the bottom. The salt and pepper and oil combination reminds me a bit of the crispy fried tofu that my local Chinese did in Vancouver. It might even be nice with some garlic rubbed in though I’d change the spices inside in that case. It’s a very flexible recipe though, so do just throw in whatever you think will be nice!
    I’d recommend making your bread crumbs for this- store-bought ones can be a bit powdery and dry, especially the gluten-free type. Just take a few pieces of leftover bread and whizz it in a food processor. If you don’t have one, rip/crumble with your fingers (or if your bread is hard, there’s always the option of toasting it, putting it in a bag, and whacking it with a rolling pin).
    Tried this recipe?Let us know how it was!
  • Methi Chutney (Fenugreek Chutney)

    Methi Chutney (Fenugreek Chutney)

    Methi (Fenugreek) Chutney

    Methi Chutney (Fenugreek Chutney)

    Methi Chutney is a popular North Indian condiment. Methi Chutney is packed with flavors, sourness from mango, sweetness from raisins; some bitterness from fenugreek, mixed with spices it has a very unique taste. Traditionally this is served with Kachories (fried puffed bread with lentils) and Puri (fried puffed bread).
    1 from 1 vote
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    Course Chutney
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 2 tablespoons fenugreek seeds (methi), available in Indian grocery stores
    • 4 dry mango slice, available in Indian grocery stores
    • 1/4 cup   raisins (kishmish)
    • 4 dates sliced in fours length wise (kajoor)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon  turmeric (haldi)
    • 1/2 teaspoon  red chili powder (lal mirch) adjust to taste
    • 1 tablespoon  coriander coarsely ground (dhania)
    • 1 tablespoon  fennel seeds coarsely ground (saunf)
    • 1-1/2 tablespoon mango powder (amchoor)
    • 1 teaspoon salt, adjust to taste
    • 1 tablespoon sugar adjust to taste
    • Approx. 1-1/2 cup water

    Instructions
     

    Method

    • Soak fenugreek seeds 6 hours or more. The seeds will swell to be about 3 times in volume. Drain the water.
    • In a pressure cooker add 1-1/2 cups of water and all the ingredients except sugar cook over medium high heat. After cooker start steaming lower the heat to medium and let it cook for about 8-10 minutes.
    • Open the pressure cooker after steamed has escaped, mix it well mash the mango slices.
    • Add the sugar, mix it well and let it simmer for 2-3 minutes. Chutney should have consistency of thick gravy, if needed add little more water.
    • Methi chutney can be served warm or at room temperature.

    Notes

    Notes
    Methi Chutney can be refrigerated for about one month.
     
    Tried this recipe?Let us know how it was!