Manjula's Kitchen

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!

  • Lauki Chana Dal (Bottle Gourd, Ghiya, Doodhi)

    Lauki Chana Dal (Bottle Gourd, Ghiya, Doodhi)

    Lauki Chana Dal

    Lauki Chana Dal (Bottle Gourd, Ghiya, Doodhi)

    Lauki Chana Dal is is a healthful, wholesome lentil and vegetable main course dish. Having a low glycemic index, it is especially good for diabetics.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 20 minutes
    soaking dal 30 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 medium bottle gourd (laucki, ghiya, doodhi)
    • 1/2 cup yellow split gram (chana dal)
    • 2 tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 2 whole red chilies
    • 1 tsp ginger shredded adrak
    • 1/4 tsp turmeric haldi
    • 1/2 tsp chili powder, adjust to taste
    • 1 tsp salt
    • 1/2 tsp garam masala
    • 1 tsp mango powder amchoor
    • 2 tbsp cilantro finely chopped hara dhania
    • 1 cup water used as needed

    Instructions
     

    • Wash and soak chana dal for one hour or more.
    • Peel and wash laucki (bottle gourd). Cut into half-inch cubes.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds. When seeds start to crack, add the asafetida and whole red chilies. Stir for a few seconds. Add ginger, turmeric, and chili powder and stir for a few seconds.
    • Add the chana dal, bottle gourd, salt, and one cup of water (adjust as needed to desired gravy thickness; bottle guard varies in moisture content).
    • Cook the chana dal until soft. About fifteen minutes. Turn off the heat and add the mango powder, garam masala, and cilantro. Stir and cover the pan for a few minutes before serving.

    Notes

    Serving suggestion
    Serve with roti (whole wheat flat bread), paratha (flat bread), or plain rice.
    Variations
    Mango powder can be replaced with lemon juice.
    Add two tablespoons dry fenugreek leaves or two tablespoons of fresh chopped fenugreek leaves when adding the bottle gourd.
    Tried this recipe?Let us know how it was!

    Introduction to Lauki Chana Dal

    Lauki Chana Dal, also known as bottle gourd with split chickpeas, is a nutritious gluten free and flavorful dish that is popular in Indian cuisine. This wholesome recipe combines tender bottle gourd (lauki) with protein-rich split chickpeas (chana dal) to create a comforting and satisfying dish. In this Lauki Chana Dal recipe, we’ll show you how to make this delicious sabzi (vegetable dish) step by step, so you can enjoy its goodness at home.

    Step 1: Preparing the Ingredients:

    To start, gather all the necessary ingredients for making Lauki Chana Dal. Rinse the chana dal under cold water and soak it for a few hours or overnight to soften. Meanwhile, peel the bottle gourd and chop it into small cubes. Finely chopped tomatoes, green chilies, garlic, and ginger. Having all the ingredients prepped and ready will make the cooking process smoother.

    Step 2: Cooking the Chana Dal:

    In a pressure cooker or a pot, add the soaked chana dal along with water, turmeric, and salt. Pressure cook or simmer until the dal is soft and cooked through. Cooking the dal separately ensures that it’s tender and retains its shape when combined with the other ingredients later. Once the dal is cooked, set it aside while we prepare the rest of the dish.

    Step 3: Tempering the Spices:

    In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter. Next, add ginger, followed by chopped green chilies. Sauté until the raw aroma of the spices disappears and the mixture becomes fragrant.

    Step 4: Adding the Bottle Gourd:

    Once the spices are tempered, add the chopped bottle gourd to the pan. Stir well to coat the gourd pieces with the aromatic spices. Cook the bottle gourd for a few minutes until it starts to soften slightly. The gentle cooking process allows the flavors to meld together, resulting in a delicious and well-balanced dish.

    Step 5: Combining with Chana Dal:

    Now, add the cooked chana dal to the pan with the bottle gourd and spices. Stir gently to combine all the ingredients. Allow the mixture to simmer for a few more minutes, allowing the flavors to mingle and the bottle gourd to cook through completely. Adjust the seasoning with salt and add a pinch of garam masala for extra flavor if desired.

    Step 6: Finishing Touches:

    Once the Lauki Chana Dal is cooked to perfection, garnish it with freshly chopped cilantro leaves for a burst of freshness and color. You can also squeeze a bit of lemon juice over the dish to enhance its flavor. Serve the Lauki Chana Dal hot with steamed rice or roti for a wholesome and satisfying meal.

    Tips for Making Perfect Lauki Chana Dal:

    • Soak Chana Dal: Soaking the chana dal beforehand helps reduce cooking time and ensures that it cooks evenly.
    • Don’t Overcook Bottle Gourd: Be careful not to overcook the bottle gourd, as it can become mushy. Cook until it’s tender but still retains its shape.
    • Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of green chilies or adding red chili powder.

    Variations of Lauki Chana Dal:

    • Lauki Chana Dal Curry: Add coconut milk or tomato puree to create a creamy curry version of the dish.
    • Spicy Lauki Chana Dal: Increase the amount of green chilies or add dried red chili flakes for extra heat.
    • Lauki Chana Dal Soup: Blend the cooked ingredients with some vegetable broth to create a hearty and nutritious soup.

    Benefits of Including Lauki Chana Dal in Your Diet

    • Rich in Protein: Chana dal is an excellent source of plant-based protein, making Lauki Chana Dal a nutritious option for vegetarians and vegans.
    • High in Fiber: Both chana dal and bottle gourd are rich in fiber, which aids digestion and helps keep you feeling full and satisfied.
    • Loaded with Vitamins and Minerals: Lauki Chana Dal is packed with essential nutrients such as vitamin C, vitamin B6, iron, and potassium, contributing to overall health and well-being.

    Frequently Asked Questions (FAQs) about Lauki Chana Dal:

    Q: Can I use other lentils instead of chana dal?

    A: Yes, you can use other lentils such as masoor dal or moong dal if you prefer. Keep in mind that cooking times may vary.

    Q: Can I make Lauki Chana Dal ahead of time?

    A: Yes, Lauki Chana Dal can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

    Q: Is Lauki Chana Dal gluten-free?

    A: Yes, Lauki Chana Dal is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

    For more delicious Indian vegetable recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian dishes featuring seasonal vegetables, lentils, and spices to add variety and flavor to your meals.

  • Sabudana Khichdi (Spicy Tapioca)

    Sabudana Khichdi (Spicy Tapioca)

     

    Sabudana Khichdi (Spicy Tapioca)

    Sabudana khichdi (Spiced Tapioca)

    Sabudana also known as Tapioca makes a great Khichdi. This recipe is mildly spiced and peanuts give it a light crunch. Tapioca khichdi is great for breakfast or as a snack and it tastes delicious.
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Breakfast
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1-1/2 cups tapioca sabudana
    • 1/2 cup broken raw peanuts mungfali
    • 1/2 cup green peas hari matar
    • 2 green chilies sliced long ways
    • 3 tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp black mustard rai
    • 1/4 tsp turmeric haldi
    • 1 tsp salt
    • 1 tbsp lemon juice
    • 2 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.
    • Roast the peanuts on medium heat, until they are lightly brown. Keep aside.
    • Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then oil is ready. Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.
    • Next add the green peas and stir fry until peas are tender.
    • Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,
    • Add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. This should take about 6 to 7 minutes.
    • Add peanuts, lemon juice and cilantro (hara dhania), stir gently. Serve hot.

    Notes

    To save time soak the tapioca in warm water for about 2 to 3 hours water should not be hot.
    If you don’t stir continuously tapioca will stick to each other.
    Keyword Appetizer, Tea Time Snack
    Tried this recipe?Let us know how it was!
  • Lentil Vegetable Soup

    Lentil Vegetable Soup

    Lentil Vegetable Soup

    Lentil Vegetable Soup

    Lentil soup is healthy and very satisfying dish. Its a great soup for lunch served with bread.
    5 from 1 vote
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    Course Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2 cup lentils (masoor dal)
    • 1 cup of carrots, sliced in 1/2-inch pieces
    • 1/2  cup of green string beans, sliced ½ inch pieces
    • 1 cup of celery, sliced in ½ inch pieces
    • 3 medium size tomatoes cut into 8 pieces
    • About ½ inch ginger thin sliced
    • 1½ teaspoon salt
    • 1/2 teaspoon turmeric (haldi)
    • 1/2  teaspoon black pepper

    Chaunk (seasoning):

    • 2 tablespoon clarified butter (ghee) or 2 tablespoons oil
    • 1/2 teaspoon cumin seed (jeera)
    • 1/2  teaspoon garam masala
    • Half a lemon

    Instructions
     

    Method:

    • Wash lentils and soak in 2 cups of water for 1 hour or longer. Once soaked, the lentils should be about double in volume.
    • Heat 4 cups of water in a pressure cooker on medium high heat. Next add soaked lentils, salt, turmeric, black pepper, ginger, carrots, green beans, celery, and tomatoes.
    • Close the pressure cooker and put the weight on (or seal the exhaust).
    • As the pressure cooker starts steaming turn the heat down to medium and cook for about 6 minutes.
    • Turn off the heat and wait until the steam has stopped before opening the pressure cooker.
    • Mix dal well, if dal is thick add more boiling water and make the consistency as you desire. Soup should be chunky.

    Chaunk (seasoning):

    • For seasoning (chaunk) heat the butter in a small saucepan, add cumin seeds and wait until cumin seed crack. Then pour it over the soup.
    • Add garam masala to the soup and mix it well.
    • Before serving squeeze, a few drops of lemon juice.
    Tried this recipe?Let us know how it was!

    Introduction to Lentil Vegetable Soup:

    Lentil Vegetable Soup is a nutritious and hearty dish that combines lentils with various vegetables to create a flavorful and satisfying meal. It is suitable for individuals with diabetes, as it is low in cholesterol, low in fat, and gluten-free. Additionally, it is high in protein, making it a great option for those looking to increase their protein intake. This soup is perfect for winter months and can be easily packed into lunch boxes for a nutritious meal on the go. It is a wholesome option for anyone looking for a healthy and filling soup or salad option.

    Lentil Vegetable Soup is a comforting and nutritious dish that is perfect for chilly days or whenever you’re craving a hearty meal. Packed with protein-rich lentils and a variety of colorful vegetables, this soup is not only delicious but also easy to make. In this recipe, we’ll show you how to make red lentil vegetable soup step by step, so you can enjoy its warmth and goodness at home.

    Step 1: Gathering Ingredients:

    To begin making Lentil Vegetable Soup, gather all the necessary ingredients. You’ll need red lentils, mixed vegetables such as carrots, celery, and bell peppers, along with tomatoes. Having all the ingredients prepared and ready will make the cooking process smoother and more efficient.

    Step 2: Preparation of Vegetables:

    Start by washing and chopping the vegetables for the soup. Dice the carrots, celery, and bell peppers into small, bite-sized pieces. Finely chop tomatoes, mince and dice the tomatoes. Preparing the vegetables in advance ensures that they cook evenly and helps to build layers of flavor in the soup.

    Step 3: Sauteing Aromatics:

    In a large pot or Dutch oven, heat olive oil over medium heat. Then, add the minced and cook for another minute until aromatic. The combination forms the base of the soup and adds depth of flavor.

    Step 4: Adding Vegetables and Lentils:

    Once the aromatics are sautéed, add the chopped vegetables to the pot. Stir well to coat the vegetables with mixture. Then, add the rinsed red lentils to the pot along with vegetable broth or water. Stir everything together and bring the soup to a gentle simmer.

    Step 5: Simmering the Soup:

    Let the Lentil Vegetable Soup simmer over medium-low heat for about 20-25 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pot. The soup will thicken as it cooks, creating a hearty and satisfying texture.

    Step 6: Seasoning and Adjustments:

    Once the soup is cooked through, season it with salt, pepper, and any other desired herbs or spices such as thyme, oregano, or bay leaves. Taste and adjust the seasoning according to your preference. You can also add a splash of lemon juice for a hint of acidity and brightness.

    Step 7: Finishing Touches:

    Before serving, garnish the Lentil Vegetable Soup with freshly chopped parsley or cilantro for a pop of color and freshness. Ladle the hot soup into bowls and serve with crusty bread or crackers for a complete meal. This hearty and nutritious soup is sure to warm you up from the inside out.

    Tips for Making the Best Lentil Vegetable Soup:

    Use Fresh Ingredients: Fresh vegetables and herbs will give the soup the best flavor and texture.

    Don’t Overcook Lentils: Be careful not to overcook the lentils, as they can become mushy. Cook until they are tender but still hold their shape.

    Adjust Consistency: If the soup is too thick, you can thin it out with more vegetable broth or water. If it’s too thin, let it simmer for longer to reduce and thicken.

    Variations of Lentil Vegetable Soup:

    Curried Lentil Vegetable Soup: Add curry powder or paste to the soup for a spicy and aromatic twist.

    Coconut Lentil Vegetable Soup: Stir in coconut milk for a creamy and indulgent flavor.

    Italian Lentil Vegetable Soup: Add diced tomatoes, cannellini beans, and Italian herbs such as basil and rosemary for an Italian-inspired version of the soup.

    Benefits of Including Lentil Vegetable Soup in Your Diet:

    Rich in Protein: Lentils are a great source of plant-based protein, making this soup a filling and satisfying meal.

    Loaded with Fiber: Both lentils and vegetables are high in fiber, which promotes digestive health and helps keep you feeling full and satisfied.

    Packed with Vitamins and Minerals: Lentil Vegetable Soup is packed with essential nutrients such as vitamin C, vitamin A, iron, and potassium, contributing to overall health and well-being.

    Frequently Asked Questions (FAQs) about Lentil Vegetable Soup:

    Q: Can I freeze Lentil Vegetable Soup?

    A: Yes, Lentil Vegetable Soup freezes well. Let it cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating.

    Q: Can I use other types of lentils in this soup?

    A: Yes, you can use other varieties of lentils such as green lentils or brown lentils if you prefer. Keep in mind that cooking times may vary.

    Q: Is Lentil Vegetable Soup gluten-free?

    A: Yes, Lentil Vegetable Soup is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

    For more delicious soup recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian soups, including lentil soups, vegetable soups, and more, to warm up your soul and tantalize your taste buds.

  • Aloo Dum (Potato Curry)

    Aloo Dum (Potato Curry)

    Aloo Dum (Potato Curry)

    Aloo Dum

    Aloo Dum is an exotic delicious main course dish. Just the smell of aloo dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinner party.
    4.34 from 6 votes
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    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 medium potatoes
    • 2 tbsp oil canola, vegetable
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tbsp besan gram flour
    • 6 whole red chilies
    • 1/4 cup yogurt dahai, curd
    • 1 tbsp sesame seeds
    • 1 tbsp coconut powder
    • 1/4 inch ginger adrak
    • 1 green chili
    • 1 tbsp coriander powder dhania
    • 1 tbsp fennel seed powder saunf
    • 1/2 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • 1/2 tsp garam masala
    • 2 tbsp cilantro finely chopped hara dhania

    Oil to Fry

    Instructions
     

    • Peel and cut the potatoes into ½” cubes.
    • Heat the oil in a frying pan over medium high heat.
    • Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat, they will be very oily.
    • Fry the potatoes till they are cooked through; turn the potatoes a few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Keep it aside.
    • Heat the pan on medium heat and stir-fry the sesame seeds for about a minute until seeds lightly change color. Take them out and keep aside.
    • Blend sesame seeds, coconut, ginger, green chili, and make it into a paste. Use water as needed to blend into paste.
    • In a small bowl mix, sesame paste, yogurt, ginger, green chili, coriander powder, funnels seed powder, paprika, red chili powder, and turmeric into a paste. Keep it aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add the cumin asafetida and cumin seeds. After the cumin seeds crack, add whole red chili and besan (gram flour). Stir-fry for about half a minute until the besan (gram flour) is golden-brown.
    • Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices start to separate from the oil.
    • Add the potatoes, mix it well and add about 1cup of water. After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes. Adjust the gravy to your liking.
    • Add the cilantro and garam masala, cover the pan, and turn off the heat. Let it sit for a few minutes before taking off the cover. This helps bring the color to the top of the dish.
    Keyword Exotic, Party Food, Side Dish, Spicy Potatoes
    Tried this recipe?Let us know how it was!

  • Sprouted Moong Salad

    Sprouted Moong Salad

     

    Sprouted Moong Salad

    Sprouted Moong Salad

    Sprout lentil (dal) salad is a colorful, refreshing, nourishing dish, a good source of protein and calcium. This salad can be served as a light lunch. This is an easy recipe to prepare.
    5 from 2 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Salad
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1-1/2 cup sprouted moong
    • 1 cup tomatoes chopped
    • 1 cup cucumber chopped
    • 1 orange separated into slices
    • 1 tbsp cilantro chopped hara dhania)
    • 1 seeded green chili chopped optional

    For Dressing

    • 1/2 tsp black pepper
    • 1 tso salt
    • 1 tsp ground roasted cumin seed jeera
    • 1 tbsp lemon juice
    • 1 tbsp yogurt optional for vegan
    • 1 tbsp ginger juice
    • 1 tsp sugar
    • 1 tbsp olive oil

    Instructions
     

    • Mix all the salad dressing ingredients together. Set aside.
    • Cook the sprouts with salt and ¼ cup water in a saucepan. Bring it to a boil and cook two minutes. Cover the pan for three to four minutes. Drain off any liquid.
    • Let the sprouts cool to room temperature and add the dressing.
    • In a serving dish arrange tomatoes, cucumber, and oranges. Top with the spiced sprouts.
    • Garnish with cilantro and green chili.

    Notes

    How to make sprouts
    Soak the whole moong ten to twelve hours in four parts water. (Soaking will double the volume of the moong).
    Line a colander from the moong and loosely wrap the beans in the muslin cloth.  Store the soaked beans in a warm dark place for a day or two (a closed, unheated oven, for example, or on the countertop covered with a heavy cloth) until sprouted.
    Suggestions
    Sprouts can be refrigerated for four to five days.
    Sprouts salad makes a good lunch to take to the office or school.
    Keyword Gluten Free, Healthy Salad, Low Carb Vegetarian Salad, Low Fat, Vegan
    Tried this recipe?Let us know how it was!

  • Spicy Squash – Kaddu Ki Subji

    Spicy Squash – Kaddu Ki Subji

    Spicy Squash

    Spicy Squash

    This is a north Indian dish, spicy, sweet and sour taste all in one. Typically this dish is served with puri and kachori (puri stuffed with urad dal).
    4.84 from 6 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 4 cups sliced squash, I am using acorn squash ladoo
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1/2 tsp fenugreek seeds Methi dana
    • 1 tbsp coriander powder dhania
    • 1 tbsp fennel seeds coarsely ground saunf
    • 1/2 tsp turmeric haldi
    • 1 tsp chili powder adjusts to taste
    • 1/2 tsp paprika
    • 1 tsp salt
    • 4 whole dried red chilies
    • 1 tbsp shredded ginger
    • 1 tbsp lemon juice
    • 1 tbsp mango powder
    • 2 tbsp chopped cilantro hara dhania

    Instructions
     

    • Peel and cut the squash into cubes. Save about ¼ of the squash peel and chop them.
    • In a small bowl, mix the shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and ¼ cup of water to make a paste.
    • Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add fenugreek seeds and red chilies and stir for a few seconds.
    • Add the spice paste and stir-fry for a minute until spices start leaving the oil.
    • Add the squash, squash peels, salt, and ¼ cup of water. Mix well. Cover the pan and let it cook on medium heat until the vegetables are tender. Squash will be semi mushy.
    • Make sure to stir gently every 3 to 4 minutes. Check if more water is needed.
    • Lastly, add the mango powder, sugar and chopped cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.

    Notes

    Tips: I have used acorn squash but any squash can be used whatever is available for example banana squash, butternut squash, buttercup squash etc. The only one I know does not work is spaghetti squash and pumpkin.
    Suggestion: The recipe is with many blends of spices and great aroma makes a great dish to serve with plain rice. Just make the dish with extra gravy by adding more water on step 9. Serve with Puri, in North India Spicy Squash served with Urad Dal Puri. 
    Tried this recipe?Let us know how it was!

    Indian Squash Recipe | Butternut Squash Indian Recipes | Manjula’s Kitchen 

    Indian cuisine is renowned for its rich and diverse flavors, one such delightful gluten-free vegetable curry-based  Indian Squash Recipe is spicy squash Indian curry a dish that embraces the vibrant colors and aromatic spices synonymous with Indian cooking. To start select a fresh squash, preferably Butternut or Acorn Squash, though other options like banana squash or buttercup squash can also be employed. It’s worth noting that spaghetti squash and pumpkin are not recommended for this particular squash recipe Indian.

    The first step involves the preparation of the squash, a crucial task to ensure the perfect texture in the final dish. Peel and cut the squash into cubes, reserving about ¼ of the squash peel for later use. This unique touch adds both texture and visual appeal to the Butternut Squash Sabzi.

    The heart of the dish lies in the aromatic spice blend that brings the Indian flavors to life. In a small bowl, combine shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and water to create a flavorful paste. This amalgamation of spices forms the base, infusing the squash with a medley of tastes that are quintessentially Indian.

    As the pan sizzles with anticipation, heat the oil to the right temperature. A simple test with cumin seeds determines the readiness of the oil; a crackling cumin seed indicates the perfect moment. Add cumin seeds, asafetida, fenugreek seeds, and red chilies to the hot oil. The ensuing aroma is a testament to the robust flavors that will unfold.

    The spice paste takes center stage as it sizzles in the pan. Stir-fry for a minute until the spices release their essence into the oil, creating a tantalizing blend. Now, it’s time for the star of the show – the cubed squash, along with the reserved squash peels. Sprinkle salt, add water, and cover the pan, allowing the vegetables to simmer and tenderize. The squash transforms into a semi-mushy consistency, absorbing the myriad spices infused in the dish.

    A gentle stir every few minutes ensures even cooking, and periodic checks determine if more water is needed to maintain the desired texture. The Butternut Squash Sabzi takes shape, with the kitchen filled with the heady aroma of Indian spices.x

    In the final act, add mango powder, sugar, and chopped cilantro, elevating the dish with a burst of tanginess and freshness. The amalgamation of flavors is perfected as everything melds together under the lid for a minute. A final adjustment of salt ensures the dish is tailored to individual taste preferences.

    As the Butternut Squash Sabzi graces the dining table, it presents a feast for the senses. The blend of spices, the semi-mushy texture of the squash, and the infusion of mango powder create a symphony of flavors that captivate the palate. This Indian squash recipe is not just a dish; it’s a celebration of culinary prowess and cultural richness amongst all other butternut squash Indian recipes.

    For those seeking variety in acorn squash recipes, this recipe seamlessly transitions to accommodate Acorn Squash. The versatility of this Indian squash recipe allows for a delightful twist using acorn squash, offering a slightly different flavor profile while still capturing the essence of Indian cuisine. Acorn squash recipes in Indian households often mirror the steps of this Butternut Squash Sabzi, proving that the charm of this dish transcends the specific type of squash used.

    In the realm of squash recipes Indian cuisine has a lot to offer, this Butternut Squash Sabzi stands out as a testament to the creativity and depth of flavor inherent in Indian cooking. Its adaptability with various types of squash ensures that households can explore the rich tapestry of Indian cuisine, savoring the distinctive tastes and aromas that make every bite a culinary adventure. Whether served with plain rice or accompanied by Urad Dal Puri in North India, this spicy squash dish is a gastronomic delight that bridges the gap between tradition and innovation in the realm of Indian cooking.

    If you liked this recipe then you must also try: Squash Ice Cream on Warm Squash Halwa, Butternut squash Badam Halwa, Butternut Squash & Almond Baked Crumble, Butternut Squash Risotto

  • Kaju Burfi (Cashew Fudge)

    Kaju Burfi (Cashew Fudge)

    Kaju Burfi (Cashew Fudge)

    Kaju Burfi (Cashew Fudge)

    Kaju burfi is probably the most favorite Indian dessert. Kaju burfi is a delicious treat for any occasion. This can also be served as a fudge or candy. This is also a great vegan treat.
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    Course Dessert
    Cuisine Indian
    Servings 20 pieces

    Ingredients
      

    Ingredients:

    • 2 cups of cashew nuts (kaju)
    • 1 1/2  cup sugar
    • 3/4  cup water
    • About 20 strings of saffron (optional)

    Instructions
     

    Method:

    • Grind the cashew nuts to powder. Dry grinder or a coffee grinder works the best.
    • On very low heat in a heavy bottom pan roast the cashew nut powder for about 4 minutes or until powder just get warm. Do not heat for any longer otherwise powder will start getting oily.
    • In a saucepan, boil the sugar and water together on medium heat until syrup is 1 thread or 225 degrees F on a candy thermometer.
    • Next add the saffron to the syrup mix it well. Saffron is optional. Turn off the heat.
    • Add the cashew powder to the syrup and mix it well, making sure there are no lumps.
    • To check the right consistency take a little mix in a spoon, you should be able to roll this into softball.
    • Next spread the mix quick to the greased plate. Spread before the mix cools off.
    • Allow burfi to cool and then cut them in the shapes you will like.
    • Enjoy!

    Notes

    Notes:
    1. Grind small portion at a time if you grind for too long nuts start getting oily.
    2. Store at room temperature for a week or in the fridge for longer.
     
    Tips:
    1. If the burfi remains soft, you can cook the mixture on low heat for few minutes.
    2. If the mixture is too dry add the boiling water 1 spoon at a time making sue it comes to right consistency.
    As you see you can never go wrong with this recipe.
    Tried this recipe?Let us know how it was!

  • Spinach Raita

    Spinach Raita

    Spinach Raita

    Spinach Raita

    Spinach raita is a refreshing yogurt-based dish made with spiced spinach and yogurt. By adjusting its thickness, you can also serve spinach raita as a sandwich spread or as a dip for fresh veggies. Spinach raita tastes delicious any way you serve it.
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    Course Raita
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 2 cups chopped spinach, stems removed
    • 1 teaspoon oil
    • 1/2  teaspoon cumin seeds (jeera)
    • Pinch of asafetida (hing)
    • 2 whole red chili
    • 1/2  teaspoon black pepper
    • 1/2 teaspoon salt (adjust to taste)
    • 1 1/2  cup yogurt

    Instructions
     

    Method:

    • Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready.
    • Add the asafetida and cumin seeds. After the cumin seeds crack, add red chilies stir-fry for few seconds.
    • Add spinach, salt, and black pepper and stir-fry, pressing the spinach down to allow most of the water to evaporate but still leaving the spinach moist.
    • After the spinach cools off, mix it well into the yogurt.
    • Add milk to the raita about half a cup adjust to the desire consistency.
    • For best result serve chill.

    Notes

    Tips:
    Frozen chopped spinach can be used instead of fresh spinach.
    Variations:
    1. Spinach raita also can be served as a spread with bread or crackers keep the consistency thick do not need to add any milk.
    2. To serve as a dip add about ¼ cup of milk but keep thicker then raita.
    Serving suggestion:
    Serve over plain rice or as a side dish with any meal.
    Tried this recipe?Let us know how it was!

    How to Make Palak Raita – Manjula’s Kitchen 

    What is Raita: Raita is an accompaniment for any Indian meal and can be created in the form of Vegetable Raita, Spinach Raita, Boondi ka Raita, Cucumber Raita & Lauki ka Raita. Here we are focussing on making palak ka raita or spinach raita, it’s a simple quick & easy, gluten free, kid friendly and nutritious yogurt-based recipe featuring palak or spinach and a selection of Indian spice powders. 

    1. Heating Oil and Infusing Flavours: Initiating Palak Raita Preparation 

    Begin the palatable journey of creating Palak Raita by heating oil in a saucepan over medium-high heat. A simple test, featuring the crackling of a cumin seed, confirms the readiness of the oil for the culinary symphony about to unfold. With the aromatic base established, infuse the oil with the distinctive essence of asafetida and cumin seeds. As the cumin seeds crackle, introduce red chilies, stirring the mix for a tantalizing burst of flavour that sets the stage for the vibrant palak raita.

    1. Sautéing Spinach with Seasonings: Crafting the Palak Raita Base

    Add the star ingredient, spinach, to the fragrant mix, along with a dash of salt and black pepper. Engage in a thorough stir-fry, applying gentle pressure to the spinach, coaxing it to release its moisture. The objective is to strike a balance, allowing most of the water to evaporate while retaining the spinach’s inherent moisture. This meticulous step forms the foundation of the palak raita, infusing it with the earthy essence of spinach.

    1. Blending Spinach with Yogurt and Milk: Achieving Palak Raita Consistency 

    Once the sautéed spinach cools off, seamlessly integrate it into the waiting yogurt. This integration creates a symphony of textures and flavours, transforming the yogurt into the creamy canvas for the palak raita. To achieve the desired consistency, introduce milk gradually, adjusting until reaching the perfect balance. This harmonious blend of yogurt and milk ensures a palak raita that is not only flavorful but also luxuriously creamy.

    1. Chilling for Optimal Enjoyment: Perfecting the Palak Raita Experience 

    For optimal results, serve the palak raita chilled. This step enhances the overall sensory experience, allowing the flavours to meld and intensify. The coolness complements the earthy spinach and the tanginess of the yogurt, resulting in a refreshing and delightful palak raita that is sure to tantalize the taste buds.

    1. Tips and Variations: Enhancing the Palak Raita Recipe 

    Consider using frozen chopped spinach as a convenient alternative to fresh spinach. Additionally, palak raita transforms into a versatile spread when served with bread or crackers, maintaining a thick consistency without the need for additional milk. For a dip, add approximately ¼ cup of milk, ensuring a thicker texture than traditional raita. These variations allow palak raita to shine in diverse culinary roles, catering to a spectrum of taste preferences.

    1. Serving Suggestions: Palak Raita as a Versatile Accompaniment 

    Experience the versatility of Palak Raita by serving it over plain rice or as a side dish accompanying any meal. Its dynamic flavours and creamy texture make it a perfect accompaniment to a variety of dishes, contributing a touch of freshness and vibrancy to the overall dining experience.

  • Lemon Rice

    Lemon Rice

    Lemon Rice

    Lemon Rice

    Lemon rice is a delicious south Indian dish. Lemon juice gives a very refreshing and tangy flavor to the rice.
    5 from 1 vote
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    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    for Rice:

    • 1 cup rice
    • 2 tablespoons oil
    • 1 3/4  cup water
    • 1/2  teaspoon salt

    for Seasoning:

    • 2 tablespoons oil
    • 1/2 teaspoon cumin seed
    • 1/2  teaspoon mustard seed
    • 1/2  teaspoon turmeric
    • 2 red whole red chili
    • 1 green chili sliced in four long way
    • 12 to 15 fresh curry leaves
    • 2 tablespoons chana dal, pre-soaked in water for at least half an hour
    • 1/4  cup unsalted roasted peanuts
    • 1 teaspoon salt adjust to taste
    • 1/4  cup lemon juice

    Instructions
     

    Method

    • Wash rice gently changing water several times until the water appears clear.
    • For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
    • Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
    • Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

    Preparing The Seasoning:

    • Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the color to light brown.
    • Take out the peanuts from oil and use the same oil for rest of the seasoning.
    • Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
    • Add the chana dal, stir-fry for about a minute.
    • Add turmeric and mix it well.
    • Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
    • Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Rice is ready, Enjoy!
    Tried this recipe?Let us know how it was!

  • Chole Palak (Chickpeas With Spinach)

    Chole Palak (Chickpeas With Spinach)

    Chole Palak (Spinach Chickpea)

    Chole Palak (Chickpeas With Spinach)

    Chickpeas and spinach is a marvelous combination, and Chole Palak is a healthy, high protein dish. Chickpeas, also known as garbanzo beans and kabuli chana, are immersed in spicy spinach gravy.
    5 from 1 vote
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    Course dal
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients:

    • 1 15 oz can of chickpea (chole, garbanzo)
    • 3 cups finely chopped spinach (palak)
    • 2 medium tomatoes chopped
    • 1/2" piece ginger (adrak)
    • 1 green chili
    • 3 tablespoon oil
    • 1/4 teaspoon asafetida (hing)
    • 1 teaspoon cumin seed (jeera)
    • 1 tablespoon coriander powder (dhania)
    • 1/2  teaspoon turmeric (haldi)
    • 1/2  teaspoon red pepper adjust to taste
    • 1/2  teaspoon salt adjust to taste
    • 1/2  teaspoon garam masala

    Instructions
     

    Method

    • Drain the chickpeas and rinse well.
    • Blend the tomatoes, green chilies, and ginger to make a puree.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add the tomato puree, coriander powder, turmeric, and red chili powder. Cook for three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
    • Add spinach, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
    • Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes. Add the garam masala.

    Notes

    Serving suggestions
    1. Chole Palak can be served with roti, naan, or any other bread. It also goes well with plain rice.
    2. Chole Palak is a delicious, healthy choice for people who eat a vegan or gluten-free diet
    Tried this recipe?Let us know how it was!

    Introduction to Chole Palak – Chickpeas with Spinach:

    Palak Chana Masala is a flavorful and nutritious Indian dish that combines spinach (palak) and chickpeas (chana) in a spiced gravy or curry. It is typically made with dal (lentils), making it a good source of protein, and is naturally gluten-free and low in fat. This dish is quick and easy to prepare, making it perfect for a winter meal. It is also suitable for vegans as it does not contain any animal products.

    Chole Palak, also known as chickpeas with spinach or palak chana masala, is a delightful and nutritious dish that combines the goodness of chickpeas and spinach in a flavorful curry. This Chana Saag recipe is a perfect balance of protein-rich chickpeas and iron-packed spinach, making it not only delicious but also incredibly healthy. In this recipe, we’ll guide you through the process of making this hearty and satisfying dish step by step.

    Chole Palak Recipe:

    • Drain and Rinse the Chickpeas: Open the can of chickpeas and pour its contents into a colander. Use running water to thoroughly rinse the chickpeas, removing any canning liquid or residue. Shake the colander gently to remove excess water. Set the rinsed chickpeas aside for now.

    • Blend the Aromatics: Wash and roughly chop the tomatoes, green chilies, and ginger. Add them to a blender and blend until you have a smooth puree. This puree will form the flavorful base of your chickpea curry.

    • Heat the Oil and Add Spices: Pour oil into a saucepan and heat it up on medium heat. To test if the oil is hot enough, carefully add a single cumin seed to the pan. If the seed sizzles and cracks right away, the oil is at the perfect temperature. Once the oil is hot, add the asafetida (a pinch is enough) and cumin seeds. Asafetida adds a unique, slightly garlicky aroma to curries. Listen for the cumin seeds to crackle, indicating they’ve released their flavors.

    • Cook the Tomato Masala: Now it’s time to add the blended tomato puree, coriander powder, turmeric, and red chili powder to the pan with the cumin seeds. Stir the mixture well to combine all the spices with the tomato puree. Let this mixture cook on medium heat for three to four minutes. As it cooks, the oil will separate from the tomato mixture, and the mixture itself will reduce in volume by about half. This concentration of flavors is what will give your curry its depth.

    • Add Spinach and Simmer: After the tomato masala has cooked down, add the spinach and salt to the pan. Pour in half a cup of water as well. Give everything a good stir and bring to a simmer. Cover the pan and let the contents simmer for four to five minutes on medium heat. The spinach should wilt and become tender during this time.

    • Add Chickpeas and Adjust Consistency: Once the spinach is cooked, add the rinsed and drained chickpeas to the pan. Use a spatula to gently mash some of the chickpeas against the side of the pan. This will help slightly thicken the gravy and add some textural variation to the curry. If the gravy seems too thick at this point, simply add more water, a little bit at a time, until you reach your desired consistency. Let the chickpeas simmer in the gravy for another seven to eight minutes on low heat, allowing them to absorb all the flavors.

    • Finish with Garam Masala: As a final touch, take the pan off the heat and stir in the garam masala. Garam masala is a warming spice blend commonly used in Indian cuisine. It will add another layer of complexity to your curry. Give everything a final stir and your chickpea curry is complete!

    Tips for Making Perfect Chole Palak:

    • Use Fresh Spinach: Fresh spinach works best in this recipe as it adds a vibrant green color and a tender texture to the curry.
    • Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of red chili powder or green chilies used.
    • Add Lemon Juice: A squeeze of lemon juice added to the curry just before serving will brighten the flavors and add a hint of acidity.

    Variations of Chole Palak:

    • Creamy Chole Palak: Stir in some coconut milk or cashew cream for a creamy and indulgent version of the dish.
    • Spicy Chole Palak: Add extra green chilies or a pinch of cayenne pepper for a spicier kick.
    • Chole Palak with Paneer: Add cubed paneer to the curry for added richness and protein.

    Benefits of Including Chole Palak in Your Diet:

    • High in Protein: Chickpeas are an excellent source of plant-based protein, making Chole Palak a nutritious option for vegetarians and vegans.
    • Rich in Iron: Spinach is packed with iron, which is essential for maintaining healthy blood cells and preventing anemia.
    • Loaded with Vitamins and Minerals: Chole Palak is rich in vitamins A, C, and K, as well as folate, potassium, and magnesium, contributing to overall health and well-being.

    Frequently Asked Questions (FAQs) about Chole Palak:

    Q: Can I use frozen spinach instead of fresh spinach?

    A: Yes, you can use frozen spinach if fresh spinach is not available. Thaw the frozen spinach and squeeze out any excess water before adding it to the curry.

    Q: Can I make Chole Palak in advance?

    A: Yes, Chole Palak can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

    Q: Is Chole Palak gluten-free?

    A: Yes, Chole Palak is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

    For more delicious Indian curry recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian curries featuring a range of spices, vegetables, and legumes to add flavor and variety to your meals.For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Black Eyed Pea Salad

    Black Eyed Pea Salad

    Black Eyed Peas Salad

    Black Eyed Pea Salad

    Black-eyed pea salad is colorful and delicious, with ginger dressing for a nice tangy flavor. It works well for a quick & easy light lunch. Black-eyed pea salads are easy to make.
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    Course Salad
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1 15 oz can of black-eyed peas (lobhia)
    • 1 medium russet boiled potatoes, peeled and chopped into small cubes (about double the size of blacked eyed peas)
    • 1/4  cup chopped green bell pepper (about double the size of blacked eyed peas)
    • 2 medium seeded and finely chopped tomatoes
    • 1 green chili seeded and chopped (hari mirch)
    • About 1 teaspoon thinly sliced fresh ginger (adrack)
    • 2 tablespoon finely chopped mint (podina)
    • 2 tablespoon finely chopped cilantro (hara dhania)
    • 1 tablespoon oil

    for Salad Dressing:

    • 2 tablespoon olive oil
    • 1 tablespoon lemon juice
    • 1 tablespoon ginger juice
    • 3/4  teaspoon salt adjust to taste
    • 1/2  teaspoon black pepper
    • 1/2  teaspoon roasted ground cumin seed

    Instructions
     

    Method

    • Drain and wash the black-eyed peas.
    • Heat the oil on medium high heat. Add black-eyed peas, and potatoes. Stir-fry for two minutes.
    • Turn off the heat and let it come to room temperature.
    • Mix black-eyed peas with the chopped potatoes, tomatoes, bell peppers, and herbs.
    • Mix all the salad dressing ingredients together.
    • Mix the salad and dressing and let the salad marinate ten minutes before serving.
    Tried this recipe?Let us know how it was!

  • Cabbage Kofta

    Cabbage Kofta

    Cabbage Kofta

    Cabbage Kofta, Patta Gobhi Kofta

    Cabbage Koftas are fried dumplings in a variety of spicy gravies. The dumplings can be made using a variety of vegetables and some popular ones are cabbage, laucki (bottle guard), zucchini, or a potato-paneer mix. This particular recipe uses cabbage.
    5 from 2 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Kofta

    • 2 cups shredded cabbage patta gobhi
    • ¾ cup besan gram flour, use as needed
    • 1 tsp cumin seeds jeera
    • 2 tsp chopped cilantro hara dhania
    • 1 tsp shredded ginger
    • 1 green chili chopped
    • 1 tsp salt
    • also need oil to fry

    For Gravy

    • 3 medium tomatoes chopped
    • ½ inch ginger adrak
    • 1 green chili chopped
    • 2 tbsp yogurt dahai, curd
    • 2 tbsp oil
    • ⅛ tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1 tbsp besan gram flour
    • 1 ½ tbsp coriander powder dhania
    • ½ tsp turmeric haldi
    • ½ tsp salt
    • ¼ tsp red chili powder
    • ½ tsp peprika for color
    • 2 tbsp cilantro finely chopped hara dhania
    • 1 tsp sugar

    Instructions
     

    Kofta

    • Mix together all the kofta (dumpling) ingredients. Adjust besen as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.
    • Heat the oil in a frying pan on medium-high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away. Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.
    • Fry the koftas  in small batches, avoid overcrowding the frying pan.
    • Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.

    For Gravy

    • Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
    • Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.
    • Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
    • Next add yogurt and cook for another minute.
    • Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
    • Adjust the thickness of the gravy to your taste by adjusting the water. Add the prepared koftas and let it simmer for another 7 to 8 minutes. Turn of the heat and add the cilantro and cover the pot.

    Notes

    Variations:
    Using the same recipe you can make these koftas replacing cabbage with laucki (bottle guard) or zucchini.
    Tips:
    • Koftas can be refrigerated for 5 days or freeze for a month.
    • Serve Cabbage Kofta with rice, Roti or Paratha. 
    Keyword Cabbage Dumpling, Party Food, Patta Gobhi Kofta
    Tried this recipe?Let us know how it was!
  • Asparagus With Ginger

    Asparagus With Ginger

    https://www.youtube.com/watch?v=yWZ5RWFfUSo
    Asparagus with Ginger Recipe by Manjula

    Asparagus With Ginger

    Stir-fry asparagus is healthy and simple to prepare, yet very delicious.  Asparagus With Ginger is a beautiful dish to serve and makes a great appetizer or a side dish.
    Recipe serves 4.
    5 from 2 votes
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 bunch of asparagus approx. 1 pound
    • 2 Tbsp olive oil
    • 1 tsp cumin seed jeera
    • 1 Tbsp minced ginger
    • 2 tsp lemon juice
    • ½ tsp salt
    • ½ tsp black pepper

    Instructions
     

    • Holding the stalk at both ends, bend gently until it breaks on its own.  Discard the hard portion of the stalk.
    • Cut the remaining asparagus spears diagonally into 2 inch pieces.
    • Bring oil to medium heat in a large frying pan that can hold all the asparagus.
    • Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper.
    • Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
    • Serve hot or at room temperature.

    Notes

    Serving Options
    • Sprinkle shredded Parmesan cheese on cooked asparagus, just prior to serving. If the asparagus is warm enough, the cheese will melt and be delicious.
    • Add 1 tablespoon sliced almonds half way through cooking the asparagus (step 5 of Method).  This will make a beautiful presentation and taste great.
    Keyword asparagus, ginger, Vegan
    Tried this recipe?Let us know how it was!

    Asparagus Ginger Stir Fry: A Flavorful Delight

    Asparagus Ginger is a flavorful appetizer that caters to various dietary needs, including being suitable for those who are diabetic, gluten-free, and seeking low-cholesterol and low-fat options. Additionally, it’s a vegan dish featuring fresh asparagus delicately sautéed with aromatic ginger, highlighting the natural flavors of the vegetables without added fats. 

    In this recipe, we combine the vibrant flavors of asparagus and ginger to create a delightful stir-fry dish that is both nutritious and delicious. Asparagus, with its tender spears, brings a unique earthy flavor, while ginger adds a refreshing zing, making this dish a perfect addition to any meal.

    Step 1: Preparing the Ingredients

    To begin, gather all the necessary ingredients for this asparagus ginger recipe. You will need fresh asparagus, ginger, oil, salt, and pepper. Wash the asparagus thoroughly and trim off the tough ends. Peel and finely chop the ginger, ensuring you have enough to infuse the dish with its aromatic flavor.

    Step 2: Sautéing the Asparagus and Ginger

    In a skillet or wok, heat some oil over medium-high heat. Add the chopped ginger to the hot oil and sauté for a minute or two until it becomes fragrant. The aroma of the ginger asparagus combination will start to fill your kitchen, enticing your senses and preparing you for the delightful dish to come.

    Step 3: Adding the Asparagus

    Once the ginger is aromatic, add the trimmed asparagus spears to the skillet. Stir-fry the asparagus and ginger together, ensuring that the spears are coated evenly with the ginger-infused oil. Season with salt and pepper to taste, enhancing the natural flavors of the dish.

    Step 4: Cooking to Perfection

    Continue to stir-fry the asparagus ginger stir-fry over medium-high heat until the asparagus is tender yet still crisp, typically for about 5-7 minutes. Be mindful not to overcook the asparagus, as you want to preserve its vibrant green color and crisp texture, providing a satisfying crunch with every bite.

    Step 5: Serving and Enjoying

    Once the asparagus and ginger are cooked to perfection, transfer the stir-fry to a serving dish and garnish with some freshly chopped cilantro or sesame seeds for an added touch of flavor and visual appeal. Serve hot alongside your favorite main course or enjoy it as a standalone dish.

    Tips for Success

    • For an extra burst of flavor, you can add minced garlic along with the ginger.
    • Feel free to incorporate other vegetables such as bell peppers or snap peas for added color and variety.
    • Adjust the seasoning according to your taste preferences, adding more ginger for a stronger flavor or a dash of soy sauce for added depth.

    Variations to Explore

    • For a spicy kick, sprinkle some red pepper flakes or drizzle with chili oil before serving.
    • Experiment with different cooking methods such as grilling or roasting the asparagus for a change in texture and flavor.

    Benefits of Asparagus and Ginger

    Asparagus is a nutrient-dense vegetable rich in vitamins A, C, and K, as well as folate and fiber. It supports digestive health, aids in weight loss, and is packed with antioxidants that promote overall well-being. Ginger, on the other hand, is renowned for its anti-inflammatory and immune-boosting properties. It aids in digestion, relieves nausea, and may even help alleviate muscle pain and soreness.

    FAQs (Frequently Asked Questions)

    Q: Can I use frozen asparagus for this recipe?

    A: While fresh asparagus is preferable for its flavor and texture, you can certainly use frozen asparagus if that’s what you have on hand. Just be sure to thaw it thoroughly before cooking and adjust the cooking time accordingly.

    Q: How do I store leftover asparagus ginger stir-fry?

    A: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop until heated through before serving.

    Q: Can I make this dish ahead of time?

    A: While this dish is best enjoyed fresh, you can prepare the ingredients ahead of time and stir-fry them just before serving to retain the optimal texture and flavor.

    More Recipes to Explore (H2)

    If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen?

    Explore these recipes and more for a culinary journey through the vibrant and diverse flavors of Indian cuisine.

  • Spicy Sweet Potatoes

    Spicy Sweet Potatoes

    Spicy Sweet Potatoes and Yams

    Spicy Sweet Potatoes

    Spicy Sweet Potatoes and Yams is a delicious dish that makes a great appetizer. This can also be served as a snack with tea. Sweet potatoes spiced up with lemon and ginger juice makes a mouth-watering dish.
    Recipe serves 4.
    No ratings yet
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 medium boiled sweet potatoes
    • 2 medium boiled red sweet potatoes
    • 1 Tbsp lemon juice
    • 1 Tbsp ginger juice
    • ½ tsp salt adjust to taste
    • ½ tsp black salt
    • ¼ tsp ground red pepper adjust to taste
    • ¼ tsp ground black pepper
    • ½ tsp roasted ground cumin seed

    For Garnishing:

    • 1 minced green chili adjust to taste
    • 2 Tbsp minced cilantro

    Instructions
     

    • Boil the sweet potatoes, don’t over cook.
    • Peel the skin and slice them 1/8 inch thick, it’s easy to slice after potatoes are cooled off.
    • Mix all the spices with ginger juice and lemon juice.
    • Spread the sweet potato slices over a plate.
    • Spread few drops of spice mix over every piece.
    • Stack the sweet potatoes slices over red sweet potatoe slices provides nice color white over dark pink.
    • Garnish them with minced green chili and chopped cilantro.
    • Serve them at room temperature.

    Notes

    • They can be prepared day before, garnish them just before serving.
    • If you prefer mild take out the seeds from green chili before mincing.
    • It is ok to use just white or red sweet potatoes.
    Keyword ginger, Gluten Free, Healthy, Snack, Sweet, Vegan, Yams
    Tried this recipe?Let us know how it was!

    Sweet and Spicy Potatoes Recipe: A Flavorful Delight

    For Ganesh Chaturthi celebrations, serve up Spicy Sweet Potatoes as appetizers that cater to everyone’s dietary needs, being both gluten-free, low-fat, and vegan-friendly. Indulge in the tantalizing blend of flavors with this exquisite spicy sweet potato recipe. These sweet and spicy potatoes are a delightful treat for your taste buds, offering a perfect balance of heat and sweetness. Let’s delve into how to make these delectable spicy sweet potatoes that will surely become a favorite in your culinary repertoire.

    How to Make Spicy Sweet Potato: A Step-by-Step Guide

    Step 1: Preparing the Sweet Potatoes

    Begin by preheating your oven to 400°F (200°C). Wash and scrub sweet potatoes thoroughly under running water to remove any dirt or debris. Pat them dry with a clean kitchen towel.

    Step 2: Cutting and Seasoning

    Cut the sweet potatoes into uniform cubes or wedges, ensuring even cooking. In a large mixing bowl, toss the sweet potato pieces with olive oil, salt, black pepper, and your preferred spices. You can experiment with spices like cayenne pepper, paprika, chilli powder, or a blend of your favorite seasonings to achieve the desired level of heat and flavor.

    Step 3: Roasting the Sweet Potatoes

    Spread the seasoned sweet potato pieces in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the sweet potatoes are tender and lightly browned, flipping halfway through the cooking time for even caramelization.

    Step 4: Adding the Sweet and Spicy Glaze

    While the sweet potatoes are roasting, prepare the sweet and spicy glaze. In a small saucepan, combine honey, sriracha sauce, and a dash of soy sauce or lime juice for a tangy twist. Heat the mixture over low heat, stirring continuously until well combined and slightly thickened.

    Step 5: Glazing the Roasted Sweet Potatoes

    Once the sweet potatoes are cooked to perfection, remove them from the oven and transfer them to a serving dish. Drizzle the prepared sweet and spicy glaze generously over the roasted sweet potatoes, ensuring each piece is coated evenly.

    Step 6: Serving Suggestions

    Garnish the spicy sweet potatoes with freshly chopped cilantro for a burst of freshness and color. Serve hot as a delightful side dish alongside your favorite main course or as a standalone snack for a flavorful indulgence.

    Variations to Enhance Your Sweet and Spicy Potatoes

    • Cheesy Twist: Sprinkle grated Parmesan or cheddar cheese over the roasted sweet potatoes before adding the sweet and spicy glaze for an irresistible cheesy flavor.
    • Herb Infusion: Experiment with fresh herbs like rosemary, thyme, or cilantro to add a fragrant herbal aroma to your spicy sweet potatoes.
    • Nutty Crunch: Toss in some toasted nuts such as pecans or almonds for a delightful crunch and added nutrition.

    Benefits of Spicy Sweet Potatoes

    • Nutrient-Rich: Sweet potatoes are packed with essential vitamins and minerals, including vitamin A, vitamin C, potassium, and fibre, making them a nutritious choice for a balanced diet.
    • Antioxidant Properties: The vibrant orange hue of sweet potatoes signifies their high antioxidant content, which helps combat oxidative stress and inflammation in the body.
    • Digestive Health: The fibre present in sweet potatoes promotes healthy digestion and may aid in regulating blood sugar levels, making them suitable for individuals with diabetes or those looking to manage their weight.

    FAQs (Frequently Asked Questions)

    Q: Can I adjust the spiciness level of the dish?

    A: Absolutely! Feel free to adjust the amount of sriracha sauce or chilli powder according to your preference for heat. You can also omit the spicy elements altogether if you prefer a milder flavor profile.

    Q: Can I make this recipe ahead of time?

    A: While these sweet and spicy potatoes are best enjoyed fresh out of the oven, you can prepare the roasted sweet potatoes in advance and reheat them in the oven before serving. However, it’s recommended to prepare the sweet and spicy glaze just before serving for optimal flavor.

    Q: Are there any alternative sweeteners I can use instead of honey?

    A: Yes, you can substitute honey with maple syrup, agave nectar, or brown sugar for a vegan-friendly option. Adjust the quantity according to your desired level of sweetness.

    Explore More Delectable Recipes

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

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

    Dive into the world of authentic Indian cuisine and elevate your cooking skills with these delightful recipes.

  • Thandai

    Thandai

    Thandai

    Thandai

    Thandai is a very refreshing spicy cold beverage with aromatic flavors; main ingredients are almond, milk, sugar and some spices. Traditionally thandai is served during the Indian holiday “Holi”. Holi is a celebration of the harvest season. Recipe will serve 4.
    No ratings yet
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    Course Drinks
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • ½ cup almonds badam
    • 1 ½ cup Milk
    • 4 Tbsp Sugar
    • 1 ½ tsp whole black pepper kali mirch
    • 1 Tbsp fennel seeds saunf
    • 2 Tbsp poppy seeds khuskhus
    • 4 green cardamom ilatchi
    • 2 Tbsp rosewater
    • 2 cup water adjust as needed

    Instructions
     

    • Soak almonds in water for at least 6 hours. Peel off the almond’s skin.
    • Grind black pepper, fennel seeds, poppy seeds, and cardamom.
    • Using a blender, blend the almonds into a paste. Add just enough water to let the almond blend into a paste.
    • In the same blender add the grinded spices and about ½ cup of water with almond paste. Blend until creamy.
    • Add 1 cup of water and sugar blend until sugar dissolve.
    • Strain the mix through the fine strainer or cheesecloth.
    • Return the left over ground paste to the blender with rest of the water.
    • Blend again and extract the liquid once more.
    • Discard remaining ground mash.
    • Mix the almond liquid, milk, and rose water.
    • Thandai is ready. Serve over the crush ice.

    Notes

    Garnish with rose petals!
    Keyword Holi Drink, milk, Poppy Seeds, Rosewater, Sweet
    Tried this recipe?Let us know how it was!