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!

Apple Banana Pakora
Apple Banana Pakora

Apple and Banana Pakoras! Pakoras are an all-time favorite snack amongst everyone. Pakoras are made in so many ways using a variety of vegetables and lentils. Apple and Banana Pakoras were suggested by my friend Rajni from India. It sounds different because I never tried these pakoras. I decided to give it a try. I know she enjoys sweet and spicy combinations of flavors. These pakoras are crispy from the outside and soft from the inside. These Pakoras are also vegan and gluten-free. Give it a try and share your experience. Hope you will enjoy it. This recipe will serve 4.

5 from 2 votes

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Course Appetizer
Cuisine Indian

Servings 4 people

Ingredients

6 Apple slices cut into rounds ¼ inch thick
6 banana slices, cut into the long way banana should not be very ripe
½ cup gram flour besan
2 Tbsp rice flour
1 Tbsp corn starch also can use arrow root powder
½ tsp salt adjust to taste
½ tsp cumin seeds jeera
¼ tsp black pepper
½ tsp mango powder amchoor
1 Tbsp sugar
2 Tbsp cilantro finely chopped, hara dhania
1 Tbsp green chili finely chopped

Instructions

I am using firm apples. I have sliced the apples in rounds about 1/4 inch thick. Use firm bananas that are slightly less ripe. Do not use fully ripe bananas. I am using 1banana. I sliced the banana in 6 pieces the long way
To make the batter, add all the dry ingredients together besan, rice flour, cornstarch, salt, cumin seeds, black pepper, mango powder, and sugar. Mix all the ingredients well.
Add the water slowly to make a smooth batter. Consistency of pancake mix. I used about 1/2 cup of water. Now add the green chilies and cilantro, mix it well.
Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
Dip the apples and bananas slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop in the slices into the frying pan.
Fry the pakoras in small batches, not overlapping. The pakoras will take about 3-4 minutes to cook.
Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy.
The crispy, delicious pakoras are now ready to serve.

Notes
They taste delicious with tamarind sweet and sour chutney. I already have this chutney recipe on my blog.
You would also like to see the recipes for Apple Jalebi, Apple Bread Rolls, Aloo Puri, Tomato soup.

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September 14, 2023
Millet Soup
Millet Soup (Bajra Raab)

Millet Soup! Lately, I have been experimenting with some different recipes that are both healthy and delicious. I decided to try a recipe for "Millet Soup", which is a traditional warm soup in Rajasthan and Gujarat, and this soup is known Bajra Raab. Millet is gluten free and full of many nutrients. It is also super easy to make. It is amazing how a bowl of hot soup can be so filling and comforting, especially as the days get colder and darker. The main ingredients in this soup are millet flour, yogurt, and some spices to enhance the flavor. Enjoy!
This recipe will serve 2.

5 from 1 vote

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Course Soup
Cuisine Indian

Servings 2 people

Ingredients

2 Tbsp millet flour bajra
2 tsp oil divided
½ cup yogurt
¼ tsp mustard seeds rai
¼ tsp cumin seeds jeera
⅛ tsp turmeric haldi
½ tsp ginger finely shredded
8 curry leaves
1 Tbsp cilantro finely chopped
1 tsp green chili thinly sliced optional.
⅛ tsp black pepper
¾ tsp salt
2 ½ cup of water

Instructions

In a small pan over low medium heat add 1 teaspoon of oil with millet flour and dry roast for about 2 minutes, the flour will have a light aroma, turn off the heat, and remove roasted flour from pan. Note: millet flour should be at room temperature before adding to yogurt.
Take yogurt in a bowl and add the water slowly to make lump free batter.
Heat 1 teaspoon of oil in a saucepan over low medium heat, oil should be moderately hot add mustard seed and cumin seeds as seeds crack add turmeric, curry leaves, ginger and cilantro and stir.
Add yogurt mix, keep stirring till it comes to a boil. Lower the heat and add millet flour, stir making sure no lumps. Let it boil for about five minutes stir occasionally.
Add salt, black pepper and green chilies, let it cook for 2-3 minutes.
Serve Millet Soup hot.

Notes
You will also like to see the recipes for Carrot Ginger Soup, Sindhi Kadhi, Stir-Fry Cabbage salad.

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September 13, 2023
Mexican Refried Beans and Salsa
Mexican Refried Beans and Salsa

My ultimate favorite cuisine is of course Indian. But I must say that Mexican and Italian cuisines are close seconds! Overall, I enjoy trying new cuisines with a variety of flavors. After coming to the United States, Mexican cuisine was the first new cuisine I tried. As you already know, I have a story behind every dish.
It was many years ago and we had just come to the United States. Some good friends of ours decided to take us to a small mom and pop Mexican restaurant. They were sure we would enjoy the food. I was a little hesitant and when the server came to take our order, I immediately began to tell her all of my limitations for food, such as no onions, garlic, and of course vegetarian. She smiled at me and proudly let me know she was the owner of the restaurant. She reassured me that I had come to the right restaurant and advised that all the food at her restaurant was made fresh that very day. She personally brought out our food which included refried beans, soft tortillas, salsa, enchiladas, and salad. I tried the food and immediately fell in love. Mexican cuisine had become another favorite cuisine, and this restaurant became our go-to place for dinner. Both dishes are also vegan and gluten free.
I typically keep beans and salsa in my refrigerator or freezer. Both items freeze well. Also, you can come up with so many dishes using them. These are some of my favorite dishes to serve using refried beans and salsa: beans and corn chips, tostadas, burritos, and enchiladas. I hope you will enjoy these dishes!
This recipe will serve 4.

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Servings 0

Ingredients

Refried Beans
1 cup pinto beans
3 Tbsp oil
½ cup tomatoes finely chopped
1 tsp ginger shredded
1 tsp salt
2 cup of water
Salsa
5 Roma tomatoes
3 Jalapeno pepper
6 red whole red chili
1 tsp salt
¼ cup cilantro finely chopped

Instructions

How to prepare Beans
soak the beans for at least 6 hours in six cups of water. Drain the water boiled the beans in 3 cups of water instant pot or pressure cooker for 40 minutes. Drain most of the water and save, this will be used slowly as needed.
In a saucepan moderately heat the oil over medium-high heat. Add beans keep steering and keep mashing the beans. Cook for about 5 minutes. Add tomatoes, ginger and salt keep mashing, and cook for another five minutes. Add water we have saved from beans slowly as needed. As beans cool off will become thick. I used most of the water, we saved from beans. Beans should be the inconsistency of thick batter.
How to prepare Salsa
dry roast the red chilies over medium heat, till they are darker in color. Remove from the pan and set aside.
Preheat the oven at 350-degree F. Half the tomatoes and jalapeno peppers long way. Spread them over the baking sheet, Put the tomatoes and jalapeno face down, and bake for 10 minutes.
Take out from the oven and remove the skin from tomatoes and jalapenos.
First in a food processor crush red chilies, then add tomatoes, jalapeno, and salt roughly blend them together, take it out in a bowl and add cilantro. Salsa is ready and keeps aside.
Beans and salsa make a good side dish for any Mexican cuisine.
Enjoy!

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September 8, 2023
Sweet and Sour Guava Curry
Amrood Ki khati Methi Sabji (Sweet and Sour Guava Curry)

Guavas, or "amrood" in Hindi, are simply delicious and probably one of my favorite fruits! This year I have an abundance of guavas growing in my backyard. I like to sprinkle chaat masala on guavas. The spiciness really brings out its flavor. Since I have so many delicious guavas, I decided it was time for me to make Guava Sweet and Sour Curry (Amrood Ki khati Methi Sabji). In case you are not familiar, this is a popular North Indian dish which I believe tastes best with fresh hot puris or parathas.

This was a staple sabji when I was a child growing up in India, provided guavas were in season. My brother especially enjoyed this dish. He simply relished this sabji and could enjoy eating it every day. However, there was catch – he would only eat this dish with puris! Rotis or parathas simply did not do this dish justice! My brother would pretend to read a book while eating so no one would disturb him so he could truly enjoy eating in peace! Whenever I make this recipe, I remember our sweet, innocent childhood memories. Guava Sweet and Sour Curry has the best flavors – spicy, sweet and sour – all in one dish!

This recipe will serve 2.

5 from 1 vote

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

2 cups guavas amrood, cut into bite size pieces
2 Tbsp oil
½ tsp cumin seeds jeera
¼ tsp fenugreek seeds mathi dana
⅛ tsp asafetida hing
2 tsp coriander powder dhania
1 tsp fennel seed powder saunf
¼ tsp turmeric haldi
½ tsp red chili powder
½ tsp salt
1 Tbsp ginger adrak, thinly sliced
½ tsp mango powder amchor
1 tsp lemon juice
2 Tbsp sugar adjust to the taste
2 Tbsp chopped cilantro hara dhania

Instructions

Heat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add the cumin seeds, asafetida, fenugreek seeds, fennel seeds powder, coriander powder, turmeric, and red chili powder stir for few seconds. Add ginger and guava mix it well add 1 cup of water and cover the pan.
Lower the heat and cover the pan cook for about 5-8 minutes until guavas are tender. Add mango powder, lemon juice and sugar stir and add cilantro. Turn off the heat and cover the pan for few minutes.
Amrood Ki khati Methi Sabji is ready to serve.

Notes
If Guava seeds are hard then remove them, adjust the sugar to taste depends how sweet are guava.

Keyword Amrood, cooking shows, Gourmet food, Guava Fruit, Home Cooking, Homemade, Indian food, Jain Food, Kadoo Ki Subji, Khatta Meetha, Main Dish, Mandir Food, No Garlic, No lahsun, No Onion, No Pyaj, North Indian Recipes, Recipe videos, Sattvik Food, Spicy, Swaminarayan, Tropical Fruit, Vegetarian, Veshno Cooking

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September 1, 2023
Pithla
Pithla (Besan Curry)

Pithla, a variation of Kadhi, comes in many forms. In North India, Kadhi resembles a thick soup with pakoras, while Gujarati Kadhi offers a sweet and sour, watery consistency. Pithla, on the other hand, is notably thicker, often referred to as Besan Ki Sabji, and is quick and easy to prepare with few ingredients. Traditionally served with hot ghee, Pithla offers a complete and satisfying meal.
Despite my initial belief that Pithla originated from Bihar, I've learned it's also popular in Maharashtra. Growing up in North India with roots in Bihar, my mom's cooking blended traditional Bihari simplicity with the spiciness of North Indian cuisine. Fond memories of enjoying Pithla with family persist, and when I visit my sisters in India, they recreate these cherished moments with a spread of dishes, including Pithla served with rice. Truly, it's comfort food at its finest. This recipe serves 2.

5 from 4 votes

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

1 cup besan Bengal gram flour
2 Tbsp oil
1 tsp cumin jeera
½ tsp mustard seeds rai
⅛ tsp asafetida hing
½ tsp turmeric haldi
½ tsp red chili powder
1 tsp salt
1 ½ tsp mango powder aam choor
2 Tbsp cilantro finely chopped, hara dhania
4 cup water
For Garnishing
2 Tbsp ghee clarified butter, this is optional
¼ tap red chili powder

Instructions

In a bowl add the 1-1/2 cups of water slowly to besan to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
Open the heat on medium high, oil should be moderately hot, when you add the cumin seeds to oil seeds should crack right of way.
Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat.
Add the besan batter and open the heat to medium heat. Keep whipping the batter and batter will start thickening. Add salt and keep adding the water slowly and keep mixing about 2-1/2 cups of water. After Pithla comes to boil besan will start splattering. Reduce the heat to low, cover the pan and let it simmer for about 5 to 8 minutes.
Pithla will become thick, add chopped cilantro and mango powder mix and let it cook for 2 more minutes. Pithla should be quite thick in consistency that’s why sometimes I will call Pithla Besa ki Sabji.
Pithla is served hot before serving, traditionally Pithla is served garnished with hot ghee (clarified butter). And sprinkle of red chili powder. If you are vegan skip ghee, clarified butter.

Notes
Serving suggestions:
Serve Pithla with Rice, Roti, Kurkuri Bhindi.

Keyword Besan Kadhi, Bihari Kadhi, Cooking Video, Curry Recipe, Gatte Ke Kadhi, Gluten Free, Gujrati Kadhi, Homemade, Jain Food, Maharashtrian Dish, Main Dish, Mandir Food, No Garlic, No Onion, Panjabi Kadhi, Quick And Easy, Sattvik Food, Swaminarayan, Vegan, Veshno Cooking

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How to make Besan Curry Recipe – Manjula’s Kitchen

Pithla Besan curry, a savory gram flour dish, is a testament to the rich culinary heritage of India. The besan gravy recipe combines simple ingredients to create a dish that is not only delicious but also a showcase of culinary prowess. This pitla recipe explores precision and technique coming together to create a symphony of flavors.

Pithla Besan, a savory delight hailing from the heart of Indian cuisine, is a testament to the versatility of besan (gram flour). This besan recipe, also known as Pitla, transforms this humble ingredient into a flavorful and comforting dish that can be relished with various accompaniments. Let’s embark on a detailed exploration of how to make besan curry recipe, unraveling the secrets and nuances that make this besan curry a culinary masterpiece.

1. Setting the Stage: Creating the Besan Batter

Begin besan curry recipe by preparing the besan batter, the foundation of Pithla Besan. In a bowl, slowly add 1-1/2 cups of water to the besan, ensuring a gradual and consistent pouring to avoid lumps. The goal is to achieve a smooth batter, akin to the consistency of pancake or dosa batter. This step sets the tone for the entire dish, ensuring a velvety texture that will coat each element in the curry.

2. The Culinary Prelude: Heating the Oil and Sizzling Seeds

As the besan batter rests, open the heat on medium-high, readying the oil for the symphony of spices. The oil should reach a moderate heat, and a crucial test involves adding cumin seeds. The immediate crackling of the seeds signifies the optimal temperature. Into this aromatic canvas, introduce cumin seeds, mustard seeds, asafetida, turmeric, and chili powder. Stir this spice medley, infusing the oil with a fragrant blend that will define the character of the besan curry.

3. Besan Ballet: Whipping and Simmering

With the spice-infused oil taking center stage, it’s time to introduce the besan batter. Open the heat to medium, and as you add the besan batter, the whipping action begins. This constant stirring is key as the batter thickens, absorbing the flavors of the spices. In this delicate dance, add salt, and slowly incorporate about 2-1/2 cups of water. The besan curry begins to take shape, and as it comes to a boil, be prepared for the besan to splatter, a sign that the magic is happening. Reduce the heat to low, cover the pan, and let it simmer for 5 to 8 minutes, allowing the flavors to meld and the besan to achieve its desired consistency.

4. The Grand Finale: Flavorful Additions and Simmering

As the Pithla reaches its zenith, add the final touches. The besan will have thickened substantially by now, creating a hearty base for additional ingredients. Introduce chopped cilantro and mango powder, elevating the besan curry to new heights. Let it simmer for an additional 2 minutes, allowing the flavors to meld seamlessly. The besan curry should now be thick and rich as part of the besan gravy recipe.

5. The Presentation: Serving Tradition on a Plate

Pithla Besan is best served piping hot, capturing the essence of its freshly-cooked perfection. Traditionally, it is garnished with hot ghee (clarified butter), adding a luxurious richness to the dish. A sprinkle of red chili powder adds a final touch, not just for aesthetics but to introduce a subtle kick that complements the other flavors. For those adhering to a vegan lifestyle, the ghee can be skipped without compromising the integrity of the dish.

In conclusion, the journey to create Pithla Besan is a delicate ballet of flavors, textures, and culinary finesse. From the creation of the besan batter to the sizzling symphony of seeds, the besan curry recipe is a testament to the artistry involved in Indian cuisine. With its rich, aromatic profile and velvety consistency, Pithla Besan invites you to savor a dish that celebrates the simple yet profound beauty of besan. Enjoy this besan curry with steamed rice, Indian bread: roti, naan, missa paratha, or as your heart desires, and revel in the joy of crafting a culinary masterpiece in the comfort of your kitchen.
August 31, 2023
Sauteed Cauliflower
Sautéed Cauliflower

Sautéed cauliflower is a simple and delicious side dish. This is my favorite way to serve cauliflower because its simple, quick, and delicious.

5 from 6 votes

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Course Side Dish
Cuisine Indian

Servings 3 people

Ingredients

4 cup Cauliflower cut into florets
1 ½ Tbsp Oil
½ tsp Cumin seeds
3 Tbsp Yogurt
1 tsp Salt
⅛ tsp Black pepper
½ tsp Sugar
1 tsp Ginger juice
1 Tbsp Green chili finely chopped
1 Tbsp Cilantro finely chopped
For Garnishing
1 Tbsp sliced almonds
few thin slices red bell pepper

Instructions

In a bowl mix the yogurt, salt, black pepper, sugar, ginger juice (shred the ginger using fine shredded and squirgreen chili, and cilantro, mix it well and keep aside.
Boil cauliflower in a large pot, boil them until cauliflower crisp and tender; drain well.
In a large skillet over medium heat, heat the oil. When oil is moderately hot add cumin seeds after seeds crack add cauliflowers Sauté’ the cauliflower and cook a few minutes, stirring, until it becomes lightly golden brown in color.
Turn off the heat and add the yogurt mix and mix it well. Add the spice mix just before serving.
Sprinkle with almonds and sliced red bell pepper

Keyword Bhoona Phool Gobhi, Gluten Free, Healthy, Homemade, No Onion Garlic, Phool Gobhi, Quick And Easy, Sattvik Food, Side Dish, Vegetarian

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August 24, 2023
Mojito Mocktail
Mojito Mocktail, Non-Alcoholic

Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super easy, simple and is a delicious combination of flavors.

5 from 1 vote

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Course Drinks
Cuisine Indian

Servings 2 people

Ingredients

1 cup cucumber peeled deseeded and cubed
2 Tbsp mint leaves chopped, just the leaves
4 Tbsp simple syrup
4 Tbsp lime juice
1/2 tsp ginger paste
For Garnishing
cucumber slices
lime wedges
mint leaves for garnish
Also need
ice cubes
soda water

Instructions

Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated.
Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste.
Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice.

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Mojito Mocktail: How to make Mojito Mocktail without Alcohol

Mojito Mocktail is a non-alcoholic beverage of classic Mojito cocktail, featuring a refreshing blend of lime, mint, sugar, and soda water. Bursting with citrus and herbal flavors, this mocktail is the perfect thirst-quencher for any occasion, whether hosting a summer party or just casually craving to get some sweet cold drinks to beat the heat.

Why Drink Mojito Mocktail at the first place at all:
1. Its Refreshing and Hydrating: The Mojito Mocktail is incredibly refreshing and hydrating, thanks to its combination of lime juice, mint, and soda water. It’s the perfect drink for staying cool and hydrated on hot summer days or after a workout.
2. Citrusy Boost of Vitamin C: The lime juice in the Mojito Mocktail provides a tangy burst of flavor and a boost of vitamin C. Vitamin C is essential for immune function, skin health, and wound healing, making this mocktail nutritious.
3. Herbal Infusion: Fresh mint leaves add a burst of herbal freshness to the Mojito Mocktail, providing a cooling sensation and a pleasant aroma. Mint is also known for its digestive properties, making this mocktail a soothing option for after meals.
4. Versatile and Adaptable: The Mojito Mocktail is incredibly versatile and can be customised according to personal taste preferences. You can adjust the sweetness, tartness, and mintiness to suit your palate, making it a crowd-pleaser for guests of all ages.
Variations of Summer Beverages:
1. Aam ka Panna: Aam ka Panna (Raw Green Mango Drink) is a refreshing mango drink that is made from raw green mangoes and some mild spices.
2. Fruit Smoothie: This great smoothie consists of cantaloupes, strawberries, and yogurt with a touch of ginger giving a nice and tangy taste.
3. Kale and Spinach Smoothie: Kale and spinach smoothie, is a healthy way to start your day! This is a delicious and refreshing drink.
4. Mango Smoothie: This recipe for Mango Smoothie is simply delicious, not to mention a perfect summer drink. This is a very easy and quick recipe. Mango smoothie can also make a very refreshing dessert when served in a bowl.
Tips for Making Perfect Mojito Mocktail:
1. Use Fresh Ingredients: For the best flavor, use fresh lime juice, mint leaves, and high-quality soda water in your Mojito Mocktail.
2. Muddle Gently: When mixing the mint leaves and lime wedges, be sure to do so gently to release their flavors without crushing them into a pulp. Muddling too vigorously can result in bitter flavors from the mint stems and pith of the lime.
3. Adjust Sweetness to Taste: Taste the mocktail as you go and adjust the sweetness to your liking. You can more or less use simple syrup or sugar depending on how sweet you prefer your mocktail.
4. Serve Chilled: Serve the Mojito Mocktail over ice in a chilled glass for maximum refreshment. Garnish with a sprig of fresh mint and a slice of lime for a beautiful presentation.
FAQs about Mojito Mocktail:

Can I make Mojito Mocktail in advance?

While it’s best to prepare Mojito Mocktail fresh to enjoy its vibrant flavors, you can pre-mix the lime juice, mint leaves, and simple syrup in advance and store them in the refrigerator until ready to serve. Add soda water and ice just before serving.

Can I make Mojito Mocktail without sugar?

Yes, you can make Mojito Mocktail without sugar by using a sugar-free sweetener such as stevia or monk fruit sweetener. Adjust the sweetness to your taste preference, keeping in mind that the sugar helps balance the tartness of the lime juice.

Can I make Mojito Mocktail with other herbs?

While mint is the traditional herb used in Mojito Mocktail, you can experiment with other herbs such as basil, cilantro, or thyme for a unique twist. Be mindful of the flavor profile of the herbs and adjust the quantities accordingly.

Whether enjoyed as a refreshing summer cooler or a festive party drink, its citrusy and herbal flavors are sure to delight your taste buds. With endless variations to explore and simple tips to follow, you can easily master the art of making perfect Mojito Mocktails at home and impress your family and friends with your mixology skills.

Stay tuned for more culinary delights at Manjula’s Kitchen!
August 22, 2023
Hyderabadi Bagara Baingan
Hyderabadi Bagara Baingan

Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in a rich masala curry. Hyderabadi baingan is the perfect party dish to serve to guests with a sophisticated palette because of the mixture of nutty spices.

4.75 from 4 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

12 small Indian Eggplant if they are not available, use Japanese eggplant and slice them in long 8 long pieces
2 Tbsp oil to stir fry the eggplants
For Spice Mix
1 tsp cumin seeds jeera
1/4 tsp fenugreek seeds mathi
1 Tbsp coriander seeds sabut dhania
10 cashews crushed kaju
1 Tbsp sesame seeds til
2 Tbsp coconut powder gola
For Gravy
2 Tbsp oil
1/2 tsp black mustard seeds rai
1/8 tsp asafetida hing
1/2 tsp turmeric haldi
1 tsp red chili powder
1 tsp sugar
1-1/2 tsp salt
1 Tbsp tamarind paste
2 tomatoes cut them in small pieces will make 1-1/2 cup puree
1 tsp chopped ginger
2 Tbsp chopped cilantro for garnish

Instructions

Make a slit into eggplants, but not cutting them into half. If you are using Japanese eggplant slice them in 8 long pieces.
Heat the oil in flat frying pan over low medium heat and stir-fry eggplant rotating occasionally till they are tender not mushy. Set them aside.
For the spice mix take all the ingredients, cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder, and grind them in fine powder. Set it aside.
Blend tomatoes and ginger together to make into fine puree. Set it aside.
Heat the flat frying pan over low medium heat, I am using the same pan I stir fry the eggplants. When the oil is moderately hot add the mustard seeds as they crack turn off the heat. Add all the spices asafetida, turmeric, red chili powder and dry spice mix stir for about 2 minutes, all the spices should be roasted.
Add tomato puree, sugar, salt, and about 1 tablespoon of tamarind paste. Stir fry the gravy until the mix becomes a little thick and start leaving the oil from the sides. Add 1/2 cup of water and bring it to a boil.
Add the eggplant spreading in the frying pan, stir gently cover the pan lower the heat to low and let it simmer for about 7-8 minutes stirring occasionally.
Eggplant should be soft and tender not mushy and coated well with the spices. Adjust the gravy thickness to your choice. Add the cilantro stir gently.

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Bagara Baingan | Bagara Baingan Hyderabadi Recipe | Manjula’s Kitchen

Indulge in the rich flavors of Hyderabadi Vegetables Curry cuisine with this authentic Hyderabadi Bagara Baingan recipe. A Gluten free and vegan delight with rich flavours offering spicy tantalizing savoury in every bite. Begin by making a careful slit into the eggplants, ensuring not to cut them in half. If you opt for Japanese eggplants, slice them into 8 long pieces for an elegant presentation, enhancing the visual appeal of this Hyderabadi baingan dish.

In the initial steps of crafting the Hyderabadi Bagara Baingan, take a flat frying pan and heat oil over a gentle low-medium flame. This crucial stage sets the foundation for the distinctive flavors of the bagara baingan recipe, ensuring a perfect balance of aromas.

As the oil warms embark on the preparation of the eggplants, a key element in the Hyderabadi baingan recipe. Stir-fry the eggplants with precision, delicately rotating them occasionally to evenly expose each side to the heat. The goal is to achieve the ideal tenderness without allowing them to become mushy, preserving the integrity of the eggplants in the bagara baingan.

The careful execution of this step is vital to the success of the Hyderabadi bagara baingan recipe, as it lays the groundwork for the subsequent infusion of flavors. Once the eggplants have reached the desired level of tenderness, take a moment to appreciate the beautifully cooked result. Set aside these meticulously prepared eggplants, ready to absorb the forthcoming aromatic spices that define the distinctive taste of the Hyderabadi bagara baingan.

This meticulous stir-frying process not only ensures the perfect texture of the eggplants but also sets the stage for the symphony of flavors that will unfold in the later stages of the bagara baingan Hyderabadi preparation. As you proceed with the hyderabadi baingan recipe, the memory of these beautifully cooked eggplants will linger, enhancing the overall culinary experience of savoring this Hyderabadi classic.

Now, let’s prepare the spice mix that will elevate the Bagara Baingan Hyderabadi to new heights. Gather cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder. Grind them into a fine powder, creating a fragrant and flavorful blend. This spice mix will play a crucial role in the distinctive taste of this Hyderabadi delicacy.

Moving on, blend tomatoes and ginger into a fine puree, setting it aside for later use. In the same flat frying pan used for stir-frying eggplants, heat it over low-medium heat. Once the oil is moderately hot, add mustard seeds. As they crack, turn off the heat and introduce the spices – asafetida, turmeric, red chili powder, and the previously prepared dry spice mix. Stir this aromatic blend for about 2 minutes, ensuring the spices are well-roasted.

Add the tomato puree, along with sugar, salt, and a tablespoon of tamarind paste to the mix. Stir-fry the gravy until it thickens slightly, allowing the oil to separate from the sides. Pour in 1/2 cup of water and bring it to a gentle boil.

Now, carefully add the stir-fried eggplants into the pan, ensuring they are well-coated with the aromatic spices. Stir gently, cover the pan, lower the heat to simmer, and let it cook for about 7-8 minutes. The eggplants should be soft and tender, not mushy, absorbing the flavors of the rich Hyderabadi Bagara Baingan.

Adjust the thickness of the gravy to your preference and finish by adding fresh cilantro, stirring gently. Your Hyderabadi Bagara Baingan is now ready to be savored, offering a symphony of flavors that characterize this classic dish.

You may also like: Navratan Korma, Butter Paneer Masala, Mushroom with Peas, Aloo Matar & Kela ki Sabji
August 21, 2023
Potato And Cauliflower Gnocchi
Potato and Cauliflower Gnocchi

Gnocchi (pronounced No-chee) is a classic Italian dish. This vegan and gluten free Gnocchi is made with potato and Cauliflower. I have topped it off with a pear sauce to add my own twist to the recipe. This is Crispy on the outside and fluffy on the inside, this recipe is absolutely mouth-watering. This dish was a request from my granddaughter and I’m so glad I gave it a try.

4.38 from 8 votes

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Prep Time 10 minutes
Cook Time 20 minutes
boiling time 20 minutes
Total Time 30 minutes

Course Side Dish
Cuisine Fusion

Servings 6 people

Ingredients

For Gnocchi
2 cup cauliflower florets approximately
1 cup potatoes boiled, peeled and shredded
2 Tbsp corn starch arrow root
2 Tbsp rice flour
1/2 tsp ginger paste
1/2 tsp salt
1/8 tsp black pepper
2 Tbsp oil
For Pear Sauce
1 pear peeled and sliced
1/4 cup sugar
1 Tbsp olive oil
1/8 tsp black paper
1/4 tsp salt
1 Tbsp lemon juice
1 tsp ginger paste

Instructions

To make the Pear Sauce
Heat the pan on low medium heat, I prefer nonstick pan, cook all the sauce ingredients together, olive oil, pear, sugar, black pepper, salt, lemon juice, ginger, mix it well and cook over medium high heat.
Keep stirring until sugar is melted and start caramelizing while stirring keep scraping the sides. This should take about 3-4 minutes.
Caramelize sugar has nice aroma and gives sauce a good golden color. Transfer to small bowl and mash it.
To make Gnocchi (NOK-EE)
Make sure remove the stems, boiled them till they are tender, drain the water squeeze the cauliflower to remove the access water, and pat dry.
In a bowl add the cauliflower and potatoes and mash it well, add corn starch, rice flour, salt, black pepper, and ginger paste, mix it well, and knead to make a smooth dough.
Divide the dough in 2 equal parts and roll them in one-inch calendar shape, if it is sticking to surface sprinkle some rice flour this will help rolling.
Take the sharp knife and slice them about half inch thick
Heat the non-stick flat frying pan over medium heat and oil it generously. Spread the Gnocchi do not overcrowd them it will be hard to flip, wait for about two minutes and turn them over, they should be light golden brown, and cook from other side same, Gnocchi should be golden brown both sides.
Serve them pear sauce,

Notes
It is important to pat dry the cauliflower or air dry.

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August 20, 2023
Crispy Potato Balls
Crispy Potato Balls, Potato Nuggets

These bite-sized appetizers are the perfect snack to serve as a tea time snack or starter at a dinner party. Crispy on the outside and soft on the inside, these potato balls are just what you need to satisfy your taste buds. This recipe is my younger sister Kumkum’s recipe, and I am so glad to be sharing it today.

4.75 from 8 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Boiling Potatoes 20 minutes
Total Time 30 minutes

Course Appetizer
Cuisine Indian

Servings 4 people

Ingredients

2 cup potatoes boiled, peeled and finely shredded
3 Tbsp corn starch
1/2 tsp salt
1 tsp ginger finely shredded
1 Tbsp green chili finely chopped
2 tsp oil

Instructions

In a bowl mix potato, about 2-1/2 tablespoons corn starch, and salt. Oil your palm and knead the potatoes, making into very smooth dough, if needed oil your palm again. Add the ginger and green chili and knead it again to incorporate all the ingredients together. If needed oil your palm again and dust the corn starch over the dough as needed.
Divide the dough into 20 pieces and roll them between your palms, making them into smooth balls.
Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away.
Drop the potato balls slowly in the oil making sure don’t overlap them.
Fry the potato balls until they turn golden brown, turning them occasionally. This should take about 6-8 minutes.
When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.
Crispy Potato balls will be crispy outside and soft inside, that is texture you are looking for this recipe.

Notes
Serving Suggestion,
Serve with tamarind chutney, recipe is on my website.

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How to make Crispy Potato Balls Recipe

Crispy Potato Balls is a culinary masterpiece that combines the crispiness of a golden exterior with an irresistibly soft interior. Elevate your snacking experience with this easy-to-follow How to Make Crispy Potato Balls recipe formulated at Manjula’s kitchen that transforms humble potatoes into crunchy delights. In the world of culinary delights, few snacks match the universal appeal of Crispy Crunchy Potato Balls. This appetizer recipe is a testament to simplicity and sophistication, as simple ingredients transform into a crispy exterior enveloping a soft, flavorful core.

Step 1: Preparing the Potato Dough:

In the first step of how to make crispy potato balls recipe, we work on crafting the foundation of our Crispy Crunchy Potato Balls. Potatoes, boiled to perfection and finely shredded, lay the groundwork for the following gastronomic delight. To this, we add enigmatic corn starch. This culinary secret weapon bestows the coveted crunchiness upon our crispy potato balls.

The process begins with a harmonious mingling of potato cornstarch with a dash of salt in a mixing bowl. Facilitate the cohesion of these elements with a touch of oil to our palms. Kneading the potatoes with the gentle guidance of oiled hands, we sculpt them into a velvety-smooth dough, a canvas ready to absorb the nuanced flavors we will introduce.

The stage is set, and with meticulous care, we incorporate the finely shredded ginger and finely chopped green chili into the potato dough. Each addition contributes to a symphony of flavors, infusing the dough with layers of complexity and a subtle kick that promises to tantalize the taste buds.

Step 2: Shaping into Smooth Balls:

With our potato dough now a harmonious blend of textures and tastes, we move to the second act of our culinary performance. Dividing the dough into twenty equal portions, shaping them into uniform balls. The palms become the instrument, delicately rolling each part to perfection, ensuring a seamless and consistent experience with every bite. As the balls form, anticipation builds, for they are destined for the sizzling embrace of hot oil.

Step 3: Frying the Potato Balls

Put oil in the frying pan generously filled with approximately one inch of oil. As we gently release a tiny droplet of batter into the oil, we see the silent cues of readiness – the batter should ascend to the surface. The potato balls descend into the oil with precision and care, a symphony of sizzles marking their journey to golden perfection. The medium-intensity heat caresses the balls, coaxing them to transform into golden brown perfection. Occasional turns in the oil ensure an even, golden-brown hue.

Step 4: Golden Brown Perfection:

Our potato balls appear transformed after a brief time in the hot embrace of oil. The once unassuming dough has metamorphosed into golden, crispy, crunchy potato balls on the outside and lusciously soft within. This moment, marked by a divine golden-brown hue, signals the culmination of our culinary alchemy. With the grace of a culinary maestro, we retrieve the golden orbs from the pan, employing a slotted spoon as our instrument. Placing them on a paper towel-lined stage, we allow the excess oil to gracefully exit the scene, leaving only the essence of crispy perfection.

Step 5: Serving Crispy Potato Balls

Finally, the Crispy Potato Balls, now adorned in their golden glory, await their moment on the dining table. With a promise of a crispy exterior and a soft, flavourful interior, each ball invites us to savor the fruits of our culinary endeavors. The symphony of textures and tastes, meticulously crafted through each step, culminates in a dish that transcends the ordinary and is best served with tamarind chutney, hari chutney, or mint chutney.
August 19, 2023
Aam ka Panna
Aam Ka Panna (Raw Green Mango Drink)

Aam ka Panna (Raw Green Mango Drink) is a refreshing healthy mango drink that is made from raw green mangoes and some mild spices. This chilled drink is great for hot summer days as it has a very nice cooling effect.

3 from 3 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Course Drinks
Cuisine Indian

Servings 4 people

Ingredients

2 cup raw cooking mango peeled and cubed,
3/4 cup sugar adjust as needed
1/2 tsp salt
1/2 tsp black salt
1 tsp dry roasted cumin seed powder
1/4 tsp black pepper
1/4 cup mint leaves
For Serving
Few fresh mint leaves for garnishing
2 cup crushed ice

Instructions

Peel the mango, slice it into large pieces and remove the seed.
Boil the mango slices in about 2 cups of water until the mango slices are well cooked. It should take about 10 minutes.
After the mango cools off, blend the mango with all the ingredients except use ½ cup of sugar we will add the sugar as needed.
Add about 2 cups of water, taste the panna and adjust the salt and sugar. Panna should have the consistency of orange juice.
Serve over ice and use fresh mint leaves as a garnish.

Keyword Aamras, Amchora, Kairi Panna, Raw Mango Drink, Raw Mango Juice, Refreshing, Summer Drink

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Raw Mango Drink | Aam Panna Recipe

Instructions:

As the summer sun intensifies, the quest to satisfy our thirst for beverages that beats the heat becomes paramount, prompting us to seek refuge from its relentless heat. An array of choices presents itself, from invigorating mojito mocktails and Jal Jeera to the soothing allure of salted lassi. Amidst these options, a particular favorite emerges – the cherished Aam ka Panna or raw mango juice.

Discover a recipe to satisfy your summer cravings with this delightful blend. Enjoying the delicious combination of sweet and tangy raw mangoes in the hot summer days is a beloved tradition for numerous individuals. An excellent method to relish the tropical fruit’s essence is by making a revitalizing green mango juice, commonly referred to as raw mango drink.

Follow this detailed tutorial to assist you in making this invigorating drink that harmoniously combines the sharpness of raw mangoes, the sweetness of sugar, and the crispness of mint leaves.

Step 1: Preparing the Raw Mango

To embark on this gastronomic journey, opt for ripe but still firm raw mangoes. The objective is to peel the mango, cut it into sizable chunks, and gently extract the seed. The mango’s lively green color guarantees a delightful explosion of taste, rendering it perfect for our green mango juice recipe. The mango pieces should be sufficiently substantial to ensure a strong mango essence with each sip.

Step 2: Cooking the Mango Slices

In the subsequent phase, the raw mango’s delightful flavor is obtained by simmering the slices in about 2 cups of water. This step typically lasts for approximately 10 minutes, during which the mango slices undergo a remarkable transformation from their initial firmness to a tender and succulent state. As the water gently simmers and the mango slices gradually soften, the kitchen becomes infused with an enticing fragrance that promises a refreshing experience.

Step 3: Blending the Mango

After the mango slices have reached a suitable temperature, proceed to transfer them into a blender. Combine a thoughtfully selected array of ingredients, reserving half of the sugar for later use – we will incorporate it gradually to attain the ideal harmony of flavors. Through the blending procedure, the mango slices will be converted into a rich puree enriched with the flavors of the additional ingredients, establishing the foundation of our fresh mango juice.

Step 4: Adjusting the Consistency and Flavor

As the mixture reaches its final stage, add approximately 2 cups of water. This step serves a twofold purpose: it helps achieve a texture similar to that of orange juice, ensuring the right consistency for the raw mango juice, while also balancing the flavors to perfection. Now, it is time to embark on a delightful taste-testing adventure. Take a sip of the raw mango juice, evaluate its saltiness and sweetness, and make any necessary adjustments. The objective is to create a harmonious fusion of flavors that captures the essence of summer in every delightful mouthful.

Step 5: Presentation and Garnish

With the green mango juice now attaining its peak deliciousness, it’s time to elevate the experience further. Serve the concoction over ice, transforming it into a chilled elixir that promises to quench the most formidable thirst. Consider garnishing your raw mango drink with fresh mint leaves to add a touch of sophistication and visual appeal. The vibrant greenery enhances the aesthetic and contributes a subtle herbal note, complementing the overall flavor profile.

Crafting the perfect raw mango juice recipe, or raw mango drink, is an artful journey that intertwines the raw vitality of mangoes with the subtle nuances of complementary ingredients. This recipe encapsulates the essence of summer in a glass – a symphony of flavors that dance on the palate, providing a momentary escape to tropical bliss. So, peel, boil, blend, and savor the magic of green mango juice, a testament to the beauty of seasonal indulgence.
August 17, 2023
Khatta Meetha Chivda
khatta Meetha chivda

Khatta Meetha chivda is a popular tea time snack. This delicious sweet and salty snack can be enjoyed by all ages. Chivda is a flat rice, also known as poha.

5 from 3 votes

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 40 minutes

Course Snack
Cuisine Indian

Servings 8 people

Ingredients

2 cup chivda or poha available in different thickness, thick, medium, thin or nylon poha, I am using medium
1/2 cup peanuts
1/2 cup sugar
1/4 tsp turmeric
1/2 tsp salt
1/8 tsp citric acid
1/4 tsp red chili powder
About 18 curry leaves
Also need oil to fry

Instructions

Grind sugar, salt, citric acid and red chili powder together making sugar in to powder. And all the ingredients will be mixed evenly. Set aside.
Wash and pet dry curry leaves and let it air dry for at least 10 minutes or more.
In a frying pan take about 1” of oil and heat on medium heat. Oil should be moderately hot. Put about 1/4 cup of chivda in an oil, chivda should come up right away, (otherwise oil is not hot enough) as soon chivda comes up over oil, lower the heat to low and stir fry chivda till it doubles in size but remains white in color. Take out fried chivda in a strainer to drain out excess oil. Repeat the process and fry the remaining chivda.
In the same oil fry peanuts over low heat till they are light brown.
Fry the curry leaves until they are crisp.
Take another frying pan large enough to hold all the ingredients, put I teaspoon of oil in the pan over low heat. put turmeric stir and put chivda, keep mixing till it is mixed well and chivda will be light yellow turn off the heat and let the chivda come to room temperature.
Add peanuts, sugar mix, and crush the curry leaves over. Mix it gently until all the ingredients are incorporated well.

Notes
You can store the Khatta Meetha Chivda, in a air tight container for a month. Store it in an air-tight container and enjoy this scrumptious snack for up to 2 months…!!

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August 16, 2023
Vegetable Cheela Rolls
Vegetable Cheela Rolls

Vegetable Cheela Rolls is a healthy and delicious any-time meal. Cheela Rolls is a treat for people who are vegan and gluten free. Cheela is like a besan dosa, and can be used as a wrap and this cheela wrap with vegetables makes a wholesome meal. Cheela Rolls can be used as a snack and also for good a lunch box meal.

4.41 from 5 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Course Appetizer, Snack
Cuisine Indian

Servings 2 people

Ingredients

For Cheela
1 cup besan Gram flour
2 Tbsp rice flour
1 tsp salt
1/2 tsp cumin seeds jeera
3/4 cup water to make batter
4 tsp oil
For Filling
3 cup cabbage thinly sliced
1/2 cup carrots shredded
1/2 cup bell pepper thinly sliced
2 tsp oil Canola or vegetable oil
1/2 tsp cumin seeds jeera
1/2 tsp mustard seeds rai
2 tsp coriander powder dhania
1/4 tsp chili powder
1/2 tsp salt
1/2 tsp sugar
1 tsp lemon juice

Instructions

Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside.
To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat.
To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
Pour about 1/4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle.
When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula.
Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about ½ cup of stir-fry diagonally and roll it.
Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney.
Enjoy!

Notes
In the ingredients, we need about 4 cups total of sliced vegetable (this includes the cabbage, bell pepper, and carrots)
Suggestions
Use or preferred vegetables and also works good with any leftover vegetables.

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A Comprehensive Guide to Besan Cheela Recipe with Vegetables

Welcome to Manjula’s Kitchen, your ultimate destination for authentic Indian recipes and culinary inspiration. Today, we embark on a flavorful journey to explore the delightful world of Vegetable Cheela Rolls, a versatile and nutritious dish that is perfect for any meal of the day. Made with besan (gram flour) and a colorful assortment of vegetables, these cheelas are not only delicious but also packed with vitamins, minerals, and fibre.

Join us as we unravel the secrets to creating the perfect Besan Cheela Recipe with Vegetables, along with tips, variations, benefits, and answers to frequently asked questions. Vegetable cheela is a delectable gluten-free and vegan snack, perfect for appetizers or as a bread alternative, offering a flavorful option for those seeking tasty and wholesome options.

Preparing the Batter for Vegetable Cheela
- Begin by preparing the batter for the besan Vegetable Cheela, the foundation of this delectable dish. In a mixing bowl, combine besan (gram flour) with water to create a smooth and lump-free batter. Add finely chopped vegetables such as carrots, bell peppers, spinach, and green chilies to the batter, along with spices like turmeric powder, cumin powder, and salt. Mix well to ensure that the vegetables are evenly distributed throughout the batter, imparting their vibrant colors and flavors.
Cooking the Vegetable Cheela
- Once the batter is ready, it’s time to cook the Vegetable Cheela to perfection. Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil or ghee. Pour a ladleful of the batter onto the skillet and spread it evenly in a circular motion to form a thin layer. Cook the cheela for a few minutes until the edges start to crisp up and bubbles appear on the surface. Flip the cheela using a spatula and cook the other side until golden brown and crisp. Repeat the process with the remaining batter, adjusting the heat as needed to ensure even cooking.
Assembling the Vegetable Cheela Rolls
- Once all the cheelas are cooked, it’s time to assemble the besan Vegetable Cheela Rolls, adding an extra layer of flavor and texture. Place a cooked cheela on a clean surface and spread a generous layer of mint chutney or yogurt sauce over it. Add a filling of thinly sliced cucumber, tomatoes and fresh coriander leaves on one side of the cheela. Roll the cheela tightly into a cylindrical shape, securing the filling inside. Repeat the process with the remaining cheelas to create a batch of delicious besan Vegetable Cheela Rolls.
- Tips for Perfect Vegetable Cheela Rolls Every Time
- Use a non-stick skillet or tawa to cook the cheelas to prevent sticking and ensure easy flipping.
- Add a pinch of baking soda to the batter to make the cheelas light and fluffy.
- Experiment with different vegetables and spices to customize the flavor of your cheelas according to your taste preferences.
- Serve the besan Vegetable Cheela Rolls hot with a side of green chutney or ketchup for dipping.
Variations of Besan Cheela Recipe with Vegetables
- Paneer Cheela: Add crumbled paneer (Indian cottage cheese) to the vegetable filling for added protein and richness.
- Masala Cheela: Sprinkle chaat masala or garam masala over the cooked cheelas for an extra burst of flavor.
- Cheese Cheela: Grate some cheese over the filling before rolling the cheelas for a gooey and indulgent twist.
Health Benefits of Vegetable Cheela Rolls:

Vegetable Cheela Rolls are not only delicious but also nutritious, offering a range of health benefits:
- Besan (gram flour) is rich in protein, fiber, and essential nutrients, making it a healthy alternative to refined flour.
- Vegetables add vitamins, minerals, and antioxidants to the dish, promoting overall health and well-being.
- Cheelas are low in calories and high in satiety, making them a filling and satisfying option for weight management.
Frequently Asked Questions (FAQs) About Vegetable Cheela Rolls

Q: Can I make the batter for Vegetable Cheela in advance?

A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking the cheelas.

Q: Can I freeze Vegetable Cheela Rolls for later use?

A: While it’s best to enjoy besan Vegetable Cheela Rolls fresh, you can freeze them for up to 1 month. Wrap them individually in plastic wrap or foil and store them in an airtight container. Thaw and reheat in a skillet or microwave before serving.

Q: What other fillings can I use for Vegetable Cheela Rolls?

A: You can get creative with the fillings for Vegetable Cheela Rolls. Try adding cooked beans, grated cheese, or leftover cooked vegetables for added flavor and variety.

Congratulations! You have now mastered the art of making besan Vegetable Cheela Rolls, a wholesome and delicious dish that is sure to impress your family and friends. Whether enjoyed as a snack, appetizer, or light meal, these flavorful rolls are a testament to the rich culinary heritage of India. Explore more recipes and culinary inspirations on Manjula’s Kitchen and continue your culinary adventures with confidence and creativity.

If you liked the recipe here are some other recipes that you may like too

Vegetable Cheela: A savory Indian pancake made with mixed vegetables and chickpea flour.

Palak (Spinach) Paneer: A classic North Indian dish made with spinach and paneer cheese cooked in a creamy tomato-based sauce.

Shahi Pulao (Vegetable Pulao): A flavorful rice dish made with spiced basmati rice and vegetables.

Gobi (Cauliflower) Manchurian: Crispy cauliflower florets tossed in a tangy and spicy Indo-Chinese sauce.

Aloo (Potato) Paratha: Whole wheat flatbread stuffed with spiced mashed potatoes and cooked on a griddle.

Mango Lassi: A refreshing yogurt-based drink flavored with ripe mangoes and a hint of cardamom.

Besan Ladoo: Traditional Indian sweet made with roasted chickpea flour, ghee, and sugar.
August 15, 2023
Potato Soup
Potato Soup (Aloo Ki Kadhi)

Potato soup is very comforting and delicious. At my home this was known as Aloo Ki Kadhi. This soup was served with Puri which is an Indian whole wheat fried bread. Potato Soup is mildly flavored and easy to make.

5 from 1 vote

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Course Soup
Cuisine Indian

Servings 4 people

Ingredients

1/2 potato boiled, peeled and mashed
1/2 cup yogurt
1 cup potatoes boiled peeled and cut into small pieces
2 Tbsp oil canola or vegetable oil
1 tsp cumin seeds jeera
1 Tbsp all-purpose flour maida or plain flour
1/4 tsp fenugreek seeds dana mathi
1/4 tsp black pepper kali mirch
1 bay leave tajpat
1 dry red chili broken into 2 pieces
2 tsp ginger paste
1 tsp salt
1/4 tsp garam masala
2 Tbsp finely chopped cilantro hara dhania

Instructions

Mix mashed potatoes, yogurt, ginger juice, and black pepper well add about 1 cup of water and make a smooth batter. Set aside.
Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds as they crack add fenugreek seeds, and all-purpose flour, stir for 1-2 minutes until all-purpose flour become very light brown.
Add red chili and bay leave, brake in 2 pieces, stir and add yogurt mix and mix it well. Turn the heat to low medium.
Add potatoes and about 2 cups of water and let it cook for about 5 minutes. Stir occasionally. Add salt, garam masala and cilantro, lower the heat to low and let it cook for 2 more minutes.
Adjust the thickness of the soup to your taste.
Potato soup is ready. Enjoy!

Notes
This is best served with Puri (puffed fried bread).

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August 14, 2023
Masala Arbi
Masala Arbi – Sautéed Taro Root

Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish. This can complement any meal. Masala Arbi can be served with paratha
or roti.

4.43 from 7 votes

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Course Side Dish
Cuisine Indian

Servings 4 People

Ingredients

7-8 medium sized taro root boiled, arbi
3 Tbsp oil
1/2 tsp carom seeds ajwain
1/4 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 Tbsp coriander powder dhania
1/4 tsp turmeric haldi
1/2 tsp red chilli powder
2 green chilies sliced
1 tsp salt
1/2 tsp mango powder amchoor

Instructions

Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless.
Peel the skin and slice them into about 1/8” thick rounds. Set aside.
In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside.
Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away).
Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,
Stir and add spice paste stir for about 30 seconds till oil start separating from oil.
Add green chili stir for few seconds.
Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other.
Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes.

Tried this recipe?Let us know how it was!
August 11, 2023