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!
Bund Gobi with Matar or Cabbage With Peas is a delicious main course dish with mild spices, which is a nice compliment to any meal, simple quick and easy recipe to make. Serves 3 to 4
yellow rice is very flavorful and aromatic with great blend of spices. Turmeric adds the vivid golden color to the rice. Yellow rice is quick and easy to make. This goes great with soup, and salad or as a side dish with any meal.
Wash rice gently and soak it for at least 15 minutes prior to cooking.
After cooking rice expands to about three times in volume, so be sure to use the proper size pan. Drain the rice and put into the saucepan. Add the water, green peas, 1 teaspoon of oil, and salt, bring to a boil and turn 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.
Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add asafetida, cumin seeds, and mustard seeds. After the seeds crack, add red chilies, bay leaves, and cinnamon stick and stir-fry for few seconds.
Add rice, turmeric, and cayenne pepper to the spices in frying pan. Mix it gently. Stir-fry for about 5 to 6 minutes.
Learn What makes Fried Rice Yellow with this easy-to-follow recipe.
Yellow fried rice is a variation of fried rice that gets its distinct yellow color from the addition of turmeric. Turmeric not only imparts a vibrant hue but also adds a subtle earthy flavor to the dish. It is a gluten free, kids friendly, vegan option
1. Washing and Soaking the Rice: Preparing for Yellow Fried Rice
Commence the culinary adventure of crafting delectable yellow fried rice by carefully washing the rice and allowing it to soak in water for a minimum of 15 minutes prior to cooking. This essential step ensures that the grains absorb ample moisture, facilitating even cooking and achieving a fluffy texture in the final dish.
2. Cooking the Rice: Ensuring Proper Size and Volume for Yellow Fried Rice
A crucial consideration in preparing fried rice yellow is accounting for the expansion of the rice during cooking, which approximately triples in volume. Thus, it is imperative to select a saucepan of adequate size to accommodate this expansion. Following the soaking process, transfer the drained rice to the saucepan and add water, green peas, a teaspoon of oil, and salt. Allow the mixture to come to a gentle boil, then reduce the heat to low, cover the pan, and allow the rice to simmer for approximately 15 minutes until it achieves a tender consistency and the water has evaporated. Once cooked, delicately fluff the rice with a fork to enhance its texture.
3. Tempering the Spices: Infusing Flavor into Yellow Curry Fried Rice
Elevate the flavor profile of your yellow curry fried rice by embarking on a journey of tempering aromatic spices. In a separate frying pan set over medium-high heat, heat oil until it reaches the optimum temperature for tempering. To test the readiness of the oil, introduce a cumin seed; if it crackles immediately, the oil is primed for the next step. Proceed by adding asafetida, cumin seeds, and mustard seeds to the fragrant oil, allowing them to sizzle and release their captivating aroma. Follow this with the addition of red chilies, bay leaves, and a cinnamon stick, stirring briefly to coax out the essence of each spice.
4. Stir-Frying the Rice: Creating Vibrant Color and Flavor in Yellow Fried Rice
Delight in the visual and gustatory allure of yellow fried rice by incorporating the pre-cooked rice, turmeric, and cayenne pepper into the spice-infused frying pan. Gently combine the ingredients, ensuring that each grain of rice is enveloped in the golden hue of turmeric and infused with the subtle heat of cayenne pepper. Stir-fry the mixture for approximately 5 to 6 minutes, allowing the flavors to meld harmoniously and the rice to absorb the aromatic essence of the spices, resulting in a dish that is as visually stunning as it is delicious.
Notes: Serving Suggestions for Yellow Fried Rice
Savor the irresistible simplicity of yellow fried rice by serving it piping hot alongside an array of comforting accompaniments, such as soup, dal, or yogurt. This versatile dish offers a perfect balance of flavors and textures, making it an ideal choice for a satisfying meal that tantalizes the taste buds and leaves a lasting impression on discerning palates.
Blend the tomatoes, ginger, and green chili to make a puree.
Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color.
Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
Using the same frying pan, Test the oil 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 the tomato puree, coriander powder, turmeric, fenugreek leaves and cayenne pepper. Cook for about 4 minutes on medium heat.
Tomato mixture will reduce to about half in volume. Add about 2 spoons of water, and the salt.
Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat. Now it is ready to serve.
Notes
Serving SuggestionsKadhai Paneer can be served with Aloo Naan, or Paratha or your choice of bread.
Kadhai Paneer stands as a delightful and gluten-free culinary masterpiece, presenting a luscious and creamy gravy that not only indulges the taste buds but also earns the favor of kids, making it an excellent choice for family meals. Kadai Paneer is indeed a versatile dish that brings joy to the table, offering a delightful culinary experience for all as a party recipe.
1. Preparing Kadhai Paneer:
To embark on the culinary journey of crafting Kadai Paneer, start by cutting paneer and bell peppers into uniform ½ inch cubes. This meticulous preparation ensures a symphony of textures in every bite, with the paneer and bell peppers contributing to the dish’s delightful balance. The precise cubing sets the stage for the essence of the Kadhai Paneer recipe.
2. Creating the Flavorful Base:
In the next step of the Kadai Paneer recipe, blend tomatoes, ginger, and green chili to perfection, forming a vibrant and aromatic puree. This puree serves as the foundation for the rich and flavorful gravy that will envelop the paneer and bell peppers, creating a harmonious blend of spices and freshness.
Sautéing Paneer to Perfection:
As the journey continues, heat oil in a frying pan over medium heat. Stir-fry the paneer for approximately 2 minutes, ensuring they are taken out just before the paneer undergoes any noticeable color change. This swift yet precise stir-frying imparts a delectable texture to the paneer cubes, setting the tone for the forthcoming Kadhai Paneer’s culinary symphony.
Tenderizing Bell Peppers:
Following the sautéing of paneer, shift focus to the bell peppers. Stir-fry them in the same pan until they achieve a tender texture. It is crucial not to overcook the bell peppers, preserving their vibrant color and crispness. Once done, drain them on a paper towel, ensuring they retain their natural freshness and contribute a delightful crunch to the Kadhai Paneer.
Infusing Flavors into the Kadhai:
Returning to the same frying pan, it’s time to infuse the Kadhai Paneer with a burst of flavors. Test the oil by adding a cumin seed; if it crackles immediately, the oil is ready. Introduce asafetida and cumin seeds, allowing their aromatic essence to fill the air. This marks the beginning of the dish’s flavorful transformation.
Crafting the Kadhai Paneer Gravy:
Once the cumin seeds crack, add the previously prepared tomato puree, along with coriander powder, turmeric, fenugreek leaves, and cayenne pepper. Allow this aromatic medley to cook for about 4 minutes on medium heat, witnessing the reduction of the tomato mixture to about half its volume. This stage is critical for developing the rich and well-balanced flavors of the Kadhai Paneer.
Achieving the Perfect Consistency:
To achieve the desired consistency, add about 2 spoons of water and salt to the simmering gravy. As the mixture comes to a boil, reintroduce the stir-fried paneer and bell peppers, letting them simmer for approximately five more minutes on low-medium heat. This step allows the flavors to meld, creating a delectable union of textures and tastes in the final presentation of Kadai Paneer.
Savoring the Kadhai Paneer Creation:
With the simmering complete, Kadhai Paneer is now ready to grace the dining table. The result is a tantalizing amalgamation of well-cooked paneer, tender bell peppers, and a flavorsome gravy. Serve this culinary delight hot, savoring the symphony of spices and textures that characterize the perfect Kadhai Paneer dish.
This wholesome and comforting dish is a staple in Indian cuisine, packed with protein, fiber, and essential vitamins and minerals. In this Palak Dal Recipe, we’ll show you how to make Moong Dal with Spinach step by step, so you can enjoy its deliciousness and health benefits.
Step 1: Preparation of Ingredients:
Begin by gathering all the necessary ingredients for making Moong Dal with Spinach. Rinse the moong dal under cold water and soak it for about 30 minutes to soften. Meanwhile, wash the spinach leaves thoroughly and chop them finely. tomatoes and ginger to prepare the flavor base for the dal. Having all the ingredients prepped and ready will streamline the cooking process.
Step 2: Cooking the Moong Dal:
In a pressure cooker or a pot, add the soaked moong 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 spinach later. Once the dal is cooked, set it aside while we prepare the spinach.
Step 3: Sauteing Aromatics:
In a separate pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter. Next, add minced ginger, and cook until fragrant. The aroma of these spices will form the flavorful base of the Moong Dal with Spinach.
Step 4: Adding Spinach:
Once the aromatics are sautéed, it’s time to add the chopped spinach to the pan. Stir well to coat the spinach leaves with the aromatic spices. Cook the spinach for a few minutes until it starts to wilt and shrink in volume. The gentle cooking process allows the spinach to retain its vibrant green color and nutrients.
Step 5: Combining with Moong Dal:
Now, add the cooked moong dal to the pan with the spinach and spices. Stir gently to combine all the ingredients. Allow the mixture to simmer for a few more minutes, allowing the flavors to meld together and the spinach to fully cook down. Adjust the seasoning with salt and add a pinch of garam masala for extra flavor if desired.
Step 6: Finishing Touches:
Before serving, garnish the Moong Dal with Spinach with freshly chopped cilantro leaves for a burst of freshness and color. You can also squeeze a bit of lemon juice over the dal to enhance its flavor. Serve the dal hot with rice, roti, or naan for a wholesome and satisfying meal.
Tips for Making Perfect Moong Dal with Spinach:
Soak Moong Dal: Soaking the moong dal beforehand helps reduce cooking time and ensures that it cooks evenly.
Use Fresh Spinach: Fresh spinach works best in this Palak Dal Recipe as it adds a vibrant green color and a tender texture to the dal.
Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of red chili powder or green chilies used.
Variations of Moong Dal with Spinach:
Creamy Moong Dal with Spinach: Stir in some coconut milk or cream for a creamy and indulgent version of the dish.
Spicy Moong Dal with Spinach: Add extra green chilies or a pinch of cayenne pepper for a spicier kick.
Moong Dal with Spinach and Tomatoes: Add diced tomatoes along with the spinach for a tangy twist to the dish.
Frequently Asked Questions (FAQs) about Moong Dal with Spinach:
Q: Can I use other lentils instead of moong dal?
A: Yes, you can use other lentils such as masoor dal or Toor dal if you prefer. Keep in mind that cooking times may vary.
Q: Can I make Moong Dal with Spinach ahead of time?
A: Yes, Moong Dal with Spinach 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 Moong Dal with Spinach gluten-free?
A: Yes, Moong Dal with Spinach is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
What is moong dal?
Moong dal, also called mung dal, are tiny, yellow lentils that are hulled and split. They are a staple ingredient in Indian cuisine.
What does moong dal taste like?
Moong dal has a mild, nutty flavor and a delicate, slightly creamy texture when cooked.
Is moong dal easy to digest?
Yes, moong dal is generally considered one of the easiest lentils to digest. This makes it a great choice for people with sensitive stomachs.
Is moong dal healthy?
Moong dal is a nutritional powerhouse! It’s rich in protein, fiber, vitamins, and minerals. It’s also low in fat and cholesterol.
How can I cook moong dal?
Moong dal cooks quickly and easily. You can simply boil it with water or broth until tender. It’s also commonly pressure cooked for even faster preparation.
How do I use moong dal?
Moong dal is incredibly versatile. It’s used in soups, stews, dals (of course!), salads, and even sprouted for use in stir-fries or eaten raw.
Are there any benefits to sprouted moong dal?
Sprouted moong dal is believed to be even more nutritious than regular moong dal, as sprouting increases the availability of certain vitamins and minerals.
Drain the whey using a strainer line with cheesecloth, or muslin cloth. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.
Add the sugar and cardamom into the paneer and knead the paneer again until sugar is mixed well.
Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes.
Turn off the heat and keep mixing the paneer like you are making dough. This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become crumbly.
Mix the saffron thread in 1 teaspoon of warm milk and mix it well. Keep aside.
Divide the paneer in 24 equal parts and roll them giving a ball shape.
Garnish with crushed pineapple, or garnish them with a drop of saffron paste putting sliced pistachio over.
Refrigerate them for few hours before serving. Serve them chilled!
Notes
NotesImportant step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become crumbly.Sandesh can be refrigerated for a week.You will also enjoy to Rasgulla and Chumchum
Almond Walnut Cashew Burfi is a healthy, quality substitute for candy that your entire family will enjoy. Its a nice sweet snack that is popular in north India. Recipe will make 24 pieces.
Dry grind the walnuts, cashews and almonds in a food processor.
Dry roast the groundnuts in a frying pan on low medium heat.
Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.
Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F.
Turn off the heat and stir in the cardamom powder.
Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot.
Wait a few minutes until burfi is set but still soft.
Then cut the burfi into any shape you like (such as square, diamond, triangle).
Garnish each piece of burfi with sliced almonds while the burfi is still soft.
Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
Hot and spicy peanuts fried with delicious mix of spices. This makes a great snacks for sitting around watching TV or playing games with family and friends. Recipe serves 6.
In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.
Mix all the ingredients together in a large bowl.
Add water as needed making sure the spices and flour stick to the peanuts uniformly.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.
put few drops of oil in your hand it helps droping the penuts before putting peanuts on the oil.
While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.
Fry the peanuts until they turn light brown, turning them occasionally.
When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
After cooling to room temperature, the peanuts should be crispy.
Notes
Masala Peanuts can be stored for a month in an airtight container.
Also see my recipe for Spicy Cashew, Almond brittle.
These make a delicious homemade gift – pack it in a jar or candy bag.
Masala Peanuts are delightful appetizers perfect for holidays and festivals, offering a crunchy, gluten-free snack option that satisfies both vegan and non-vegan palates alike. Peanut masala recipe is a beloved snack across India, offering a delightful combination of crunchy peanuts and aromatic spices. This masala peanuts recipe is a favorite among snack enthusiasts for its bold flavors and addictive crunch. Whether you’re hosting a gathering or simply craving a savory treat, learning how to make masala peanuts recipe at home is both rewarding and satisfying.
How to Make Masala Peanuts Recipe: Step-by-Step Guide
Step 1: Prepare the Peanuts
Start by selecting fresh, raw peanuts for the best results. Rinse them thoroughly under cold water to remove any dirt or debris. Then, pat them dry using a clean kitchen towel or paper towels.
Step 2: Dry Roast the Peanuts
Heat a non-stick pan over medium heat. Once the pan is hot, add the peanuts in a single layer. Dry roast them, stirring occasionally, until they turn golden brown and emit a nutty aroma. This process typically takes about 8 to 10 minutes. Keep a close eye on them to prevent burning.
Step 3: Prepare the Spice Mixture
While the peanuts are roasting, prepare the spice mixture. In a small bowl, combine masala peanuts recipe spices such as red chili powder, turmeric powder, cumin powder, chaat masala, and salt according to your taste preferences. Adjust the spice levels to suit your palate.
Step 4: Coat the Peanuts with Spices
Once the peanuts are roasted to perfection, transfer them to a large mixing bowl. While they are still warm, sprinkle the prepared spice mixture over the peanuts. Toss them gently to ensure that each peanut is evenly coated with the spices. Allow the peanuts to cool completely before serving.
Step 5: Serve and Enjoy
Your homemade masala peanuts are now ready to be enjoyed! Serve them as a standalone snack or pair them with your favorite beverages. Store any leftovers in an airtight container to maintain their freshness and crunchiness.
Tips for Making Perfect Masala Peanuts
Experiment with different spice blends to customize the flavor according to your preferences.
You can add ingredients like amchur powder for tanginess or garam masala for extra warmth.
For an extra layer of flavor, consider adding roasted garlic or curry leaves to the spice mixture.
Make sure to roast the peanuts evenly to achieve a uniform golden brown color and prevent any burnt spots.
Allow the peanuts to cool completely before storing them to maintain their crispiness.
Variations of Masala Peanuts
Sweet and Spicy: Add a touch of sweetness to your masala peanuts by incorporating a bit of powdered sugar or jaggery along with the spices.
Herb Infused: Experiment with fresh herbs like cilantro, mint, or curry leaves to add a refreshing twist to your masala peanuts.
Nutty Crunch: Enhance the texture of your masala peanuts by tossing them with a handful of toasted cashews, almonds, or pistachios.
Benefits of Masala Peanuts
Rich in Protein: Peanuts are an excellent source of plant-based protein, making masala peanuts a nutritious snack option.
Good Source of Healthy Fats: Peanuts are high in monounsaturated fats, which are beneficial for heart health when consumed in moderation.
Packed with Essential Nutrients: Peanuts are rich in essential nutrients like vitamins, minerals, and antioxidants, contributing to overall well-being.
FAQs about Masala Peanuts
Can I use pre-roasted peanuts for this recipe?
While you can use pre-roasted peanuts, roasting them yourself allows you to control the level of crunchiness and ensures that they are freshly toasted.
How long do homemade masala peanuts stay fresh?
When stored in an airtight container at room temperature, homemade masala peanuts can stay fresh for up to two weeks. However, they are best enjoyed within the first few days to maintain their crispiness.
Can I make masala peanuts without oil?
Yes, you can skip the oil and dry roast the peanuts directly in a pan for a healthier alternative. However, using a small amount of oil helps the spices adhere to the peanuts more effectively.
For more delightful Indian recipes, explore Manjula’s Kitchen, where you’ll find a treasure trove of culinary inspiration ranging from traditional dishes to modern twists on classic favorites. Be sure to check out recipes like Aloo Gobi, Palak Paneer, and Chana Masala for a taste of authentic Indian cuisine.
1medium purple eggplantbaingan, un-peeled, cut into 1/2″ cubes
2medium russet potatoesaloo, peeled and cut into 1/2″ cubes
4medium tomatoestamatar cut into 1/2″ cubes
2Tbspcilantrochopped, hara dhania
1Tbspoil
Pinchof asafetidahing
1tspcumin seed
1green chilichopped, adjust to taste
1tspginger pasteadrek
1Tbspcoriander powderdhania powder
½tspturmerichaldi
½tsppaprikadagi mirch
1tspsaltadjust to taste
2Tbspwater
Also needed
Oil to fry
Instructions
Heat the oil in a frying pan over medium high heat.
Frying pan should have at least 1 ½ 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 vegetables are fried in low heat they will be very oily.
Fry the potatoes till they are cooked through, turn the potatoes 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.
Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
Heat the 1 tablespoon of 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 the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
Add chopped tomatoes stir-fry for a minute.
Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
Subji should be not very dry if needed add three to four spoons of water.
Turn off the heat and add chopped cilantro mix it well.
Boondi Ladoo is a popular mouthwatering dessert and must to have at all special occasions all over India. Boondis are very small, round deep-fried balls that have been soaked in fragrant sugar syrup. After soaking, the syrup is drained, and the syrup infused boondi are formed into balls (ladoos). It is a popular sweet delicacy made during festivals like Diwali or Holi.
Perforated Spoon, Skimmer, or Ladle: to make Boondi
The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn.
Instructions
Crack open the cardamom pods and remove the seeds. Crush the seeds and keep aside.
Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees on the candy thermometer.
Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.
Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil. Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying the
Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. Tip: if you hold the skimmer higher than 11/2 inches above the oil boondi will not be round.
The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.*
Before making the next batch of boondi, wipe clean the skimmer. This helps to keep the boondi round.
Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis.
When finished frying the boondi, let them soak in the syrup for few minutes. Add the crushed cardamom seeds and sliced almonds to the syrup. Now drain off the excess syrup.
If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out. You can make the ladoo larger or smaller if you have a preference.
As you finish making each ladoo, put it on a plate and continue on to make the next ladoo.
As the Ladoos cool to room temperature they will become firm but they should still be moist.
Notes
Shelf LifeLadoos will keep at room temperature in a covered container for up to 10 days and for one month in the refrigerator.TipsIf the syrup is not of the right temperature, you will not be able to form the ladoos.If the boondis cool down to room temperature before being shaped into balls, the sugar will crystallize.If you are not able to make ladoos, don’t worry. You can still enjoy them as “meethi boondi” or sweet boondi.*If you like the boondi for raita or making some other salty snack don’t add to the syrup.
Keyword Festival Special, Kid Friendly, Popular Dessert
Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
When the cumin seeds crack, add hing, red chilies and urad dal.
Stir-fry for half a minute, stop if the urad dal changes color.
Add green beans and peas, mix it well, and cover the pan. Turn down the heat to medium.
Let it cook for five to six minutes until the peas and beans are lightly tender. Do stir once in between.
Remove the cover and add the coriander powder, salt, and turmeric.
Let beans and peas cook without cover to allow the water to evaporate, this way the beans don’t become mushy. Stir the beans occasionally. Beans and peas should be lightly moist.
After turning of the heat add lemon juice.
Notes
Suggestions
Urad dal can be replaced with washed moong or chana dal.
Wash and soak the kidney beans in about six cups of water for at least 6 hours (the beans will double in volume ).
Cut the tomatoes in small pieces, green chili slice lengthwise and take out the seeds (if you prefer mild). Blend tomatoes, green chili, and ginger and make a paste.
Heat the oil in pressure cooker. Test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, black pepper, and paprika.
Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add kidney beans, salt, and three cups of water. Close the cooker. Cook over medium high heat.
When pressure cooker starts to steam, turn the heat down to medium and cook twelve minutes.
Turn off the heat. Wait until the steam has stopped before opening the pressure cooker.
Kidney beans should be soft and tender. Stir and mash them gently. Adjust salt and pepper to taste.
How To Make Rajma Chawal Recipe: A Jain Rajma Recipe with Tips and FAQs
Rajma Chawal, a quintessential North Indian dish, is beloved for its rich flavors and comforting texture. While traditionally made with kidney beans simmered in a tomato-based gravy, there are various regional and dietary variations to this dish. In this rendition, we present a Jain version of Rajma Chawal, devoid of onion and garlic, yet bursting with aromatic spices and wholesome goodness.
Preparation:
Wash the kidney beans thoroughly under running water to remove any dirt or impurities.
Soak the kidney beans in about six cups of water for at least 6 hours or overnight. This helps in softening the beans and reducing cooking time.
Making the Paste:
Cut the tomatoes into small pieces and slice the green chilies lengthwise, removing the seeds if you prefer a milder taste.
Peel and chop the ginger.
In a blender, combine the tomatoes, green chilies, and ginger to make a smooth paste. Set aside.
Cooking:
Heat the cooking oil in a pressure cooker over medium heat.
To test the oil temperature, add one cumin seed. If it crackles right away, the oil is ready.
Add a pinch of asafetida followed by the cumin seeds. Allow the cumin seeds to crackle.
Once the cumin seeds start crackling, add the prepared tomato paste to the cooker.
Stir in the coriander powder, turmeric powder, red chili powder, black pepper powder, and paprika. Mix well.
Stir-frying:
Stir-fry the mixture for two to three minutes or until the oil begins to separate from the sides. This step enhances the flavor of the spices and ensures a rich gravy.
Adding Kidney Beans:
Drain the soaked kidney beans and add them to the pressure cooker.
Season with salt according to taste.
Pour in three cups of water and mix well to combine all the ingredients.
Pressure Cooking:
Close the pressure cooker with its lid securely.
Cook over medium-high heat until the pressure cooker starts steaming.
Reduce the heat to medium and continue cooking for twelve minutes.
Finishing Touches:
Once the cooking time is complete, turn off the heat and allow the pressure to release naturally.
Once the steam has stopped, carefully open the pressure cooker lid.
Mashing and Adjusting Seasoning:
The kidney beans should be soft and tender. Gently stir and mash them to thicken the gravy.
Taste the Rajma and adjust the salt and pepper as per your preference.
Garnishing:
Serve the Jain Rajma hot, garnished with chopped tomatoes for a refreshing burst of flavor.
Tips and Suggestions:
Soaking the kidney beans overnight or for at least 6 hours is crucial as it helps in reducing the cooking time and ensures even cooking.
Use mustard oil for an authentic flavor, but if unavailable, any cooking oil can be substituted.
Adjust the quantity of green chilies and red chili powder according to your spice preference.
For a creamier texture, you can mash some of the kidney beans before serving.
Garnish the Rajma with freshly chopped cilantro for added freshness and aroma.
Serve Rajma Chawal with steamed rice or Indian bread like roti or naan for a wholesome meal.
Benefits of Rajma Chawal:
High in Protein: Kidney beans are an excellent source of plant-based protein, making Rajma Chawal a nutritious meal choice, especially for vegetarians and vegans.
Rich in Fiber: Rajma is loaded with dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy weight.
Essential Nutrients: This dish provides essential nutrients such as iron, potassium, and folate, which are vital for overall health and well-being.
Heart-Healthy: Consuming kidney beans regularly may help lower cholesterol levels and reduce the risk of heart disease.
Satisfying and Comforting: Rajma Chawal is not only nutritious but also deeply comforting, making it a favorite comfort food for many.
FAQs (Frequently Asked Questions):
Q: Can I use canned kidney beans instead of dried ones?
A: Yes, you can use canned kidney beans for convenience. However, dried beans are preferred for their texture and flavor.
Q: Can I skip soaking the kidney beans?
A: Soaking the kidney beans is essential as it helps in reducing cooking time and aids in digestion. Skipping this step may result in unevenly cooked beans.
Q: How do I make Jain Rajma without onion and garlic?
A: In this Rajma recipe, we have omitted onion and garlic to make it suitable for a Jain diet. The rich flavor comes from a blend of aromatic spices and tomatoes.
Q: Can I make this Rajma recipe without a pressure cooker?
A: While a pressure cooker significantly reduces the cooking time, you can cook Rajma on a stovetop in a heavy-bottomed pot. It will require longer cooking time and frequent stirring to prevent sticking.
Q: How long can I store leftover Rajma?
A: Leftover Rajma can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Jain Rajma Chawal is a delicious and wholesome dish that can be enjoyed by everyone, regardless of dietary preferences. With aromatic spices, creamy kidney beans, and a rich tomato gravy, it’s a comforting meal that’s perfect for any occasion. Follow this simple rajma chawal recipe and savor the authentic flavors of North Indian cuisine right in your own kitchen. Explore more delightful Rajasthani recipes on Manjula’s Kitchen, Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
Corn Vegetable Soup is a creamy corn soup with vegetables is a great starter for a summerlunch. This delicious soup can be served hot or cold. Serves 4.
Chop cabbage, carrot, and string beans into very small pieces.
Chop tomato in small pieces and remove the seeds. Set aside.
Boil the corn in about 1 ½ cups of water until the corn is soft. Remove ¼ cup of corn and set aside.
Blend the rest of the corn into a paste and strain.
Mix the cornstarch with ¼ cup of water and set 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.
Now add the cumin seeds. After the cumin seeds crack, add the carrot, cabbage, beans and ¼ cup of water. Cook the vegetables on medium heat until they are tender.
Next, add the corn paste, corn, cornstarch mixture, and two cups of water to the vegetables. Bring the soup to a boil add tomatoes and lower the heat to medium low. Let the soup cook for another five minutes. Add the lemon juice and serve.
Notes
Suggestions
Corn soup can be refrigerated for about a week and can be frozen for months.
If you have decided to freeze or refrigerate the soup hold the water you were adding.
Kadhi, a blend of yogurt and besan (gram flour) with besan pakoras, this is served with rice. This dish is popular throughout India specially in North India.
pinchcitric acid if needed to give more sourness to kadhi
For Pakoras
3/4 cupbesan,gram flour
2/3cupwater use as needed
For Garnish
1tspgheclarified butter
1tspred chili powder
Instructions
Making Kadhi
Mix gram flour and turmeric with yogurt until smooth. Add three cups of water slowly and mix well.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add the asafetida, fenugreek seeds, cumin seeds, stir and add bay leaves, whole red chilies, and red chili powder. Stir for a few seconds. Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
Add three cups of water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook an hour and a half, stir occasionally. To adjust thickness, add boiled water.
Making Pakoras
Add water slowly to the besan to make a smooth and thick batter. Whip the besan batter two to three minutes in a circular motion using a spoon, until light and fluffy.
Fry the pakoras in ½ inch of oil in a flat frying pan over medium heat. (Don’t use enough oil to cover the pakoras; they will be softer and fluffier if fried in shallow oil.
To test, drop one drop of batter into the oil. The batter should form a ball on the surface of the pan, but not change color right away.
Place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown.
After frying, soak the pakoras in room-temperature water for ten minutes. Squeeze the pakoras gently to remove the water, taking care not to break them.
Add the pakoras to the kadhi and boil on low to medium heat for ten minutes.
Making the Seasoning
Heat the ghee (clarified butter) lightly in a small saucepan. Add chili powder and/or paprika (adjust to taste). Pour over the kadhi when ready to serve.
Notes
Variations Add one cup chopped spinach to the kadhi just before adding the pakoras for extra flavor and color. Add one tablespoon dry fenugreek leaves (dry mathi leaves) to the pakora batter.My favrait way to Serve Kadhi Pakoras is with Rice, Roti, Jeera Aloo, Spicy Green Peas
Kadhi Pakora is a gluten-freesummer recipe featuring a savory vegetable curry with dal (lentils) and crispy fried pakoras, creating a delightful and flavorful dish. Kadhi Pakora, a popular North Indian dish, is a comforting and flavorful yogurt-based curry with gram flour dumplings. This traditional dish is known for its tangy and savory taste, making it a favorite among many households. In this kadhi recipe, we’ll show you how to make authentic Punjabi Kadhi Pakora step by step, so you can enjoy its deliciousness at home. Whether you’re craving a comforting meal or planning a special dinner, Kadhi Pakora is sure to satisfy your taste buds.
Step 1: Preparation of Ingredients for kadhi pakora punjabi style
Start by gathering all the necessary ingredients for making Kadhi Pakora. For the pakoras, prepare a batter using gram flour, spices, and water. Slice and chop green chilies, cilantro, and ginger for the pakora batter. For the kadhi, whisk yogurt and gram flour together until smooth, and set aside. Finely tomatoes and ginger for the kadhi gravy. Having all the ingredients ready will streamline the cooking process.
Step 2: Making Pakoras:
To make the pakoras, heat oil in a deep-frying pan. Drop Spoonfuls of the pakora batter into the hot oil and fry until golden brown and crispy. Remove the pakoras from the oil and place them on a paper towel to drain excess oil. Repeat the process until all the batter is used. The crispy pakoras will add texture and flavor to the kadhi.
Step 3: Preparing the Kadhi Base:
In a large pot or saucepan, heat oil or ghee over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds, and let them splutter. Next, add ginger, and cook until fragrant. The aromatic base will form the foundation of the kadhi gravy, imparting depth of flavor to the dish.
Step 4: Cooking the Kadhi:
Once the aromatics are sautéed, it’s time to add the chopped tomatoes to the pot. Cook the tomatoes until they soften and break down, forming a thick gravy. Then, add the whisked yogurt and gram flour mixture to the pot, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat and let it simmer.
Step 5: Adding Pakoras:
Once the kadhi base is cooked and thickened, add the fried pakoras to the pot. Gently stir to coat the pakoras with the flavorful kadhi gravy. Allow the pakoras to simmer in the kadhi for a few minutes to absorb the flavors. The combination of soft pakoras and tangy kadhi creates a harmonious and satisfying dish.
Step 6: Finishing Touches:
Before serving, garnish the Kadhi Pakora with freshly chopped cilantro leaves for a burst of freshness and color. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the Kadhi Pakora hot with steamed rice or roti for a comforting and wholesome meal.
Tips for Making Perfect Kadhi Pakora:
Consistency: Adjust the consistency of the kadhi by adding more water if it’s too thick or simmering longer if it’s too thin.
Fresh Ingredients: Use fresh yogurt and spices for the best flavor in the kadhi gravy.
Frying Pakoras: Fry the pakoras in batches to ensure even cooking and crispiness.
Variations of Kadhi Pakora:
Vegetarian Variation: Skip the addition of pakoras and add vegetables like potatoes, carrots, or bell peppers to the kadhi for a vegetarian version.
Gluten-Free Option: Use chickpea flour (besan) instead of wheat flour for the pakora batter to make it gluten-free.
Spicy Version: Add extra green chilies or red chili powder for a spicier kadhi.
Benefits of Including Kadhi Pakora in Your Diet:
Probiotic-rich: Yogurt used in kadhi is rich in probiotics, which promote gut health and digestion.
Good Source of Protein: Gram flour used in pakoras adds protein to the dish, making it a satisfying meal option.
Balanced Meal: Kadhi Pakora is a balanced meal that provides carbohydrates, protein, and fats, along with essential vitamins and minerals.
Frequently Asked Questions (FAQs) about Kadhi Pakora:
Q: Can I make kadhi without pakoras?
A: Yes, you can skip adding pakoras and enjoy the kadhi as a creamy yogurt-based curry with a tempering of spices.
Q: How long does kadhi pakora last in the refrigerator?
A: Kadhi Pakora can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop before serving.
Q: Can I freeze kadhi pakora?
A: While you can freeze kadhi pakora, the texture of the pakoras may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.
For more delicious Indian curry recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian curry dishes featuring a range of spices, vegetables, and legumes to add flavor and variety to your meals.
