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Category: Healthy Recipes

Healthy Indian Recipes: Delicious and Nutritious Options

Eating healthy doesn’t mean you have to sacrifice flavor, especially with the wide array of Indian vegetarian recipes available. Whether you are looking for vegetarian Indian recipes, Indian vegetarian dinner recipes, or traditional Indian recipes vegetarian style, this guide offers a selection of delicious and nutritious dishes. Let’s explore some healthy Indian recipes that you can enjoy for every meal.

Breakfast Recipes

Oats Upma

Oats Upma is a nutritious and light breakfast option. Made with oats and vegetables, this dish is perfect for those looking for healthy Indian recipes. It is also a great example of low carb Indian vegetarian recipes that are both nutritious and delicious.

Moong Dal Cheela

Moong Dal Cheela, or lentil pancakes, is a high protein Indian food that makes a great breakfast within vegetarian Indian recipes. It’s quick to prepare and can be enjoyed with a side of yogurt or chutney. This dish is also suitable for those seeking Indian healthy recipes.

Lunch Recipes

Quinoa Salad

Quinoa Salad is a versatile dish that can be customized with various vegetables and herbs. This salad is perfect for those looking for Indian vegetarian dinner recipes as it is high in protein and fiber, helping to manage hunger and maintain energy levels. It’s also an ideal option for a light lunch or dinner.

Palak Paneer

Palak Paneer is a popular paneer recipes made with spinach and cottage cheese. This dish is rich in iron and protein, making it a suitable option for Indian vegetarian recipes. It can be paired with whole wheat roti or brown rice for a balanced meal, making it one of the best vegetarian Indian recipes for dinner.

Dinner Recipes

Baingan Bharta

Baingan Bharta is a smoky and flavorful eggplant dish that fits perfectly within Indian vegetarian dinner recipes. This dish is made by roasting eggplants and cooking them with tomatoes, and spices. It’s a delicious and nutritious way to enjoy Indian recipes vegetarian style.

Mixed Vegetable Curry

Mixed Vegetable Curry is a hearty and nutritious dish that combines a variety of vegetables with aromatic spices. This dish is a staple in Indian vegetarian recipes and is a perfect indian dinner recipes It’s a great way to incorporate more vegetables into your diet and enjoy healthy Indian recipes.

Snack Recipes

Sprout Salad

Sprout Salad is a refreshing and nutritious snack that fits well within Indian healthy recipes. Made with sprouted legumes, fresh vegetables, and a tangy dressing, this salad is a perfect example of vegetarian Indian recipes that are healthy and delicious.

Masala Corn

Masala Corn is a quick and easy snack made with boiled corn kernels, spices, and lime juice. This snack is not only tasty but also fits perfectly into the healthy Indian recipes category. It’s a great way to enjoy a healthy and satisfying snack.

Dessert Recipes

Fruit Chaat

Fruit Chaat is a nutritious and refreshing Indian dessert made with a mix of fresh fruits, spices, and lime juice. This dessert is a delightful example of Indian healthy recipes that can be enjoyed as a dessert or a snack. It’s perfect for those looking for a sweet treat that is also healthy.

Carrot Halwa

Carrot Halwa, made with grated carrots, milk, and a sugar substitute, is a delightful dessert that can be enjoyed by those looking for healthy Indian recipes. This traditional Indian sweet is modified to reduce sugar content while retaining its delicious taste.

Enhancing Your Healthy Menu

To make your healthy menu even more delightful, consider adding dishes from related categories that complement these Indian vegetarian recipes. Adding Indian snacks like masala corn and sprout salad can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as fruit chaat and carrot halwa, made with healthy ingredients. Incorporating healthy recipes like quinoa salad and mixed vegetable curry 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 palak paneer or baingan bharta can add a touch of authenticity to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular Indian vegetarian recipes? 

A: Some popular Indian vegetarian recipes include Oats Upma, Moong Dal Cheela, Quinoa Salad, Palak Paneer, Baingan Bharta, Mixed Vegetable Curry, Sprout Salad, Masala Corn, Fruit Chaat, and Carrot Halwa.

Q: How can I make traditional Indian food healthy? 

A: To make traditional Indian food healthy, try recipes like Oats Upma, Quinoa Salad, and Palak Paneer. These recipes are modified to include more vegetables and whole grains while retaining their authentic flavors.

Q: What are some vegetarian Indian recipes for a party? 

A: Some vegetarian Indian recipes for a party include Palak Paneer, Mixed Vegetable Curry, Sprout Salad, and Masala Corn. These dishes are flavorful and perfect for gatherings while being mindful of health.

Q: Can I prepare healthy Indian food in advance? 

A: Yes, many healthy Indian recipes can be prepared in advance and stored. Snacks like Masala Corn and Sprout Salad can be made ahead of time, while dishes like Quinoa Salad and Mixed Vegetable Curry can be prepped and refrigerated.

Q: What are some healthy options for Indian vegetarian food? 

A: Some healthy options for Indian vegetarian recipes include Quinoa Salad, Vegetable Stir Fry, Oats Upma, and Moong Dal Cheela. These dishes are high in fiber and protein, helping to maintain energy levels effectively.

Conclusion

Indian vegetarian recipes are a celebration of healthy and flavorful foods. Whether you’re looking for vegetarian Indian recipes or Indian vegetarian dinner 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 an Indian vegetarian recipe to suit every taste. Happy cooking and healthy eating!

  • Cauliflower Couscous

    Cauliflower Couscous

    Recipe submitted by Maiah Miller

    Cauliflower Couscous

    Cauliflower Couscous

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

    Ingredients
      

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

    Instructions
     

    • In a food processor, process cauliflower alone until the texture is fine, resembling couscous.
    • Add in the parsley and cilantro, pulsing to mix.
    • Add in the olives, tomatoes and mint.
    • While mixing, drizzle in the olive oil, adding as much as desired until a good consistency is reached.
    • Pour mixture into a large dish, stirring in the pepper, and serve or chill.
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  • Sweet Potato and Apricot Cheesecake

    Sweet Potato and Apricot Cheesecake

    Recipe submitted by Ayesha Yakoob Al-Yousuf

    Sweet Potato and Apricot Cheesecake

    Sweet Potato and Apricot Cheesecake

    This silken cheesecake with ginger cookies crust is a perfect dessert that encapsulates the flavors of the holiday season. And what's more it's healthy too! Pureed sweet potatoes are an excellent substitute for solid fats while also offering health benefits with extra fiber, vitamins A and C.
    In addition, they also bake well, so this recipe can be easily made egg-less  I usually add just one egg white but for this recipe I have used a little ground flax seeds (omega3s!) The spices add a wonderful flavor and dried apricots add to the fiber and natural sweetness. Enjoy!
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 500 gm Sweet Potatoes, boiled.
    • 100 dried apricots, chopped
    • 10 – 12 10 – 12 stem ginger cookies
    • 3/4 cup All Bran / Oats n Honey b'fast cereal
    • 2 tbsp unsalted butter, melted
    • 220 gm low-fat cream cheese
    • 1 cup plain yogurt
    • 1 tsp ground flax seeds
    • 2/3 cup sugar
    • 1 tbsp whole wheat flour
    • 3-4 cloves, ground
    • 1 inch piece cinnamon, ground
    • ground nutmeg, a pinch
    • 2 tsp vanilla extract
    • Salt, a pinch

    Instructions
     

    • Preheat oven to 150 degrees Celsius. Coat a round baking dish with a little butter and keep ready.
    • Bring 1 cup water to a boil in a small saucepan. Remove from heat, add the apricots and let stand for 10 minutes; drain. Meanwhile, peel and mash the sweet potatoes to a smooth puree
    • In a food processor, combine the cookies and cereal and process until finely ground. Transfer to a bowl, add the butter and mix well. Press this mixture firmly and smoothly into the bottom of the prepared dish. Keep it in the freezer for 10 minutes.
    • Meanwhile, in the bowl of a electric mixer, placed mashed sweet potatoes, cream cheese and yogurt and beat until smooth.
    • Simmer the flax seeds in 2 tbsp water for a few minutes, beat a little and add it to the sweet potatoes mixture. Add the sugar, flour, spices, vanilla and salt and beat well. Add a little water if the mixture is too thick.
    • Sprinkle the apricots over the prepared crust. Pour the sweet potatoes mixture over the apricots.
    • Cover the oven tray with water and bake the cheesecake in the water bath. This prevents burning the crust and ensures the cake is baked gently. Bake for about 30 – 40 mins until the cake is almost set. It may not set completely in the middle. It will set further on cooling. Let it stand for about an hour in the oven. Remove, cool to room temperature, cover with a plastic wrap and chill for at least 3 hours before serving.
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  • Peanut Chaat

    Peanut Chaat

    Peanut Chaat

    Peanut Chaat

    Peanut Chaat is a combination of peanuts, tomatoes, cucumbers and spices. It is a delicious and satisfying snack-not to mention healthy and low-fat! It is easy to make. It can be served as an appetizer or anytime spicy snack.
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    Course Appetizer, Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2 cup raw peanuts
    • 1/2+1/2 teaspoon salt adjust to taste
    • 1/8 teaspoon turmeric (haldi)
    • 3/4 cup tomatoes seeded cut in small cubes
    • 3/4 cup cucumber cut in small cubes
    • 1 tablespoon ginger finally chopped
    • 1 green chili finally chopped adjust to taste
    • 1/2 teaspoon roasted cumin seed powder (bhuna jeera)
    • 1/8 teaspoon red chili powder
    • 1/8 teaspoon black pepper
    • 1/4 teaspoon sugar
    • 1/2 teaspoon  mango powder (amchoor)
    • 1  tablespoon lemon juice

    Instructions
     

    Method

    • In a sauce pan add peanuts with 2 cups of water turmeric and 1/2 teaspoon of salt. Cook over medium high heat for about 25 minutes until peanuts are soft.
    • Drain the water and let it cool to room temperature.
    • Mix ginger, chili, 1/2 teaspoon salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder and lemon juice together.
    • Mix the peanuts with tomatoes and cucumbers, add the spice mix and toss.
    • Peanut Chaat is ready to serve.
    Tried this recipe?Let us know how it was!

    Peanut Chaat Recipe 

    Peanut chaat is a delightful appetizer that caters to various dietary preferences, offering a gluten-free and vegan option packed with high protein, yet low in fat, making it an ideal snack choice. Peanut chaat is a delightful and flavorful snack that is popular across India. This peanut chaat recipe combines the nuttiness of peanuts with the tanginess of various spices and chutneys, creating a mouthwatering dish that is perfect for any occasion. Here’s how to make peanut chaat at home.

    • Boiling the Peanuts: Begin by placing the peanuts in a saucepan. Add 2 cups of water, turmeric, and ½ teaspoon of salt. Bring the pot to a medium-high heat. Once boiling, reduce the heat slightly and simmer the peanuts for about 25 minutes. The key here is to cook the peanuts until they are tender and soft throughout. You can test for doneness by taking a peanut out and splitting it in half. If the center is firm, continue cooking for a few more minutes.

    • Cooling and Draining: Once the peanuts are cooked, drain the water from the pot using a colander. It’s important to drain the peanuts thoroughly to prevent a watery chaat. Spread the cooked peanuts on a plate or baking sheet to cool completely. This will take about 30 minutes to an hour, depending on the amount of peanuts. Cooling the peanuts is necessary before adding the other ingredients to ensure they don’t become soggy.

    • Making the Spice Mix: While the peanuts cool, prepare the flavor base for your chaat. In a separate bowl, combine grated ginger, chopped chili pepper (adjust the amount depending on your spice preference), ½ teaspoon of salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder, and lemon juice. Mix all these ingredients into a fragrant and flavorful spice mix. This will be what brings the chaat to life!

    • Assembling the Chaat: Once the peanuts are cool, transfer them to a large mixing bowl. Add chopped tomatoes and cucumbers to the peanuts. Then, pour the prepared spice mix over the peanuts and vegetables. Using a spoon or spatula, gently toss everything together until well combined. This ensures each peanut gets a good coating of the flavorful spice mix.

    • Serving: Your Peanut Chaat is now ready to be enjoyed! Serve immediately for the freshest flavor and best textural contrast between the soft peanuts and the crisp vegetables. You can garnish with chopped fresh cilantro for an extra pop of color and freshness.

    Tips:  

    • You can customize the peanut chaat by adding other ingredients such as boiled potatoes, diced cucumber, or grated carrots for added texture and flavor.
    • For a healthier version, you can use roasted peanuts without any added salt or oil.
    • Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.

    Variations: 

    • For a tangier flavor, drizzle some tamarind chutney or mint chutney over the peanut chaat before serving.
    • Experiment with different toppings such as pomegranate seeds, grated cheese, or yogurt for a unique twist on this classic snack.

    Benefits: 

    • Peanuts are a good source of protein, fiber, and essential nutrients such as vitamins and minerals, making peanut chaat a nutritious snack option.
    • This dish is vegetarian and gluten-free, making it suitable for individuals with dietary restrictions.

    FAQs: 

    Can I use pre-roasted peanuts for this recipe? 

    • Yes, you can use pre-roasted peanuts if you prefer. However, roasting the peanuts yourself adds an extra layer of flavor to the chaat.

    How long can I store peanut chaat? 

    • Peanut chaat is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the peanuts may lose their crunchiness over time.

    Can I make peanut chaat ahead of time?

    • While it’s best to assemble the chaat just before serving to maintain its freshness, you can prepare the ingredients in advance and assemble them when ready to serve.

    For more delicious Indian recipes, you can explore other recipes on Manjula’s Kitchen, such as Vegetable Pakoras, Aloo Tikki Chaat, and Pani Puri. These recipes are perfect for any occasion and are sure to impress your family and friends. Enjoy cooking!

  • Baked Veggie Satay

    Baked Veggie Satay

    Recipe submitted by Dipti Joshi

    Baked Veggie Satay

    Baked Veggie Satay

    This is a simple and spicy recipe for a quick meal. On lazy evenings, just put together various vegetables mixed with spices and bake them on satay sticks. A colorful and tasty meal will be ready in 30 minutes. It can be served as an entree dish for parties or get-togethers.
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    Prep Time 20 minutes
    Course vegan
    Cuisine Indian
    Servings 2 people
    Calories 421.15 kcal

    Ingredients
      

    Ingredients:

    • 225 grams (3 medium) Potatoes washed and cut into 1 inch cubes
    • 200 grams (10 medium) Mushrooms washed
    • 85 grams (1 big) Onion cut into 1 inch squares
    • 80 grams (1 big) Carrot washed and cut into 1 inch cubes
    • 60 grams (1/2 small) Cauliflower washed and cut into 1 inch cubes
    • 1/4 cup Curd

    Masala Mix:

    • 1 teaspoon Garlic chopped
    • 1 teaspoon Ginger chopped
    • 1/2 teaspoon Cumin Seeds dry roasted
    • 1 teaspoon Coriander Seeds dry roasted
    • 1/4 teaspoon Cloves dry roasted
    • 1/2 teaspoon Mace dry roasted
    • 2-3 Green Cardamom
    • 5-6 Kashmiri Red chilies dry roasted
    • 1/4 teaspoon Garam Masala Powder
    • 1 teaspoon Salt
    • Juice of 1 Lime

    Instructions
     

    Method

    • Grind all ingredients listed under ‘Masala Mix’ to a smooth powder.
    • Take the big bowl and add curd to it.
    • Add the masala powder and mix it will the curd.
    • Mixture should be thick enough to coat vegetables.
    • Check salt and seasoning.
    • Add all cut vegetables and coat them with this mixture.
    • Take the satay sticks and arrange the cut vegetables as desired.
    • Preheat the oven at 220 degrees C for 10 minutes.
    • Take a square baking tray and arrange all sticks across the top of the tray.
    • Bake for 25 to 30 minutes.
    • Any extra masala paste drip into the baking tray.
    • Serve hot with tartar sauce or pudina chutney.

    Notes

    Additional Notes
    Prepare satay sticks and keep them refrigerated. Remove them from the refrigerator one hour before serving. Let them reach room temperature (approx 30 minutes). Then proceed to bake them for 30 minutes.
     
    Equipment and Utensils
    • 1 Big mixing bowl
    • 10 Satay sticks
    • Mixer/Blender
     

    Nutrition

    Calories: 421.15kcalCarbohydrates: 85.86gProtein: 13.45gFat: 2.91gFiber: 5.29g
    Tried this recipe?Let us know how it was!
  • Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole

    Recipe submitted by Hidemi Walsh

    Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole

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

    Ingredients
      

    Ingredients:

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

    Instructions
     

    Method

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

    Vegetable Lasagna Delight

    Recipe submitted by Poornima Omaknt

    Vegetable Lasagna Delight

    Vegetable Lasagna Delight

    Vegetable Lasagna is one of my daughter's favorite dinner. They like the way I make it with black beans, spinach, broccoli and mixed vegetables. It’s a great party dish. You can prepare this ahead of time. Just bake before the party and serve hot!
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    Course vegetable
    Cuisine Indian
    Servings 10 slices

    Ingredients
      

    Ingredients:

    • 12 oz package (12 strips) Oven ready Lasagna noodle
    • 1 1/2 Cup  Marinara Sauce
    • 4-6 tsp  Olive Oil
    • 16 oz (1 bunch) Fresh Spinach chopped
    • 1 Cup Broccoli
    • 1 Cup Cauliflower Florets
    • 1 1/2 Cup Green Beans, carrot, onion (chopped)
    • 1 1/2 cup

       
Black and red beans (cooked)

    • Green Chili – to taste (finely chopped
)

    • 4 cloves Garlic (finely chopped)
    • 1 tsp

      
Italian Seasoning- dry parsley and oregano

    • 1 tbsp

      
Crushed Red Chili Pepper

    • 2 cups

      
Shredded Mozzarella Cheese

    • 1 cup

      
Shredded Parmesan Cheese

    • Fresh Basil Leaves – handful, chopped

    • 
Italian Parsley and cilantro – chopped finely

    • 1 tsp Chili powder
    • Salt – to taste

    Instructions
     

    Method

    • Soak both beans together 6-8 hrs. Then pressure cook for 2 whistles. Then add salt, chili powder and keep aside.
    • Take a pan stir fry spinach with 1tsp butter and salt and few chopped green chilies and garlic for 2min and keep aside.
    • Heat 2 tsp of Olive Oil in a medium non-stick pan then add cumin seeds, crushed red pepper, chopped green chili, garlic, parsley ,oregano, onion then add broccoli, cauliflower, green beans, carrots and salt. Stir fry for a 2-3min then keep aside..
    • Mix both the shredded cheese in a bowl and keep aside.
    • Preheat Oven to 375 degrees Fahrenheit.
    • Now Spray the bottom and sides of a 9″ x 13″ baking pan with cooking oil.
    • Cover the bottom of the pan with few spoons of Marinara Sauce – just enough to coat.
    • Layer 3 noodles(sheets) next to each other on top of the sauce.
    • Lightly coat the top of noodles with a little more sauce.
    • Spread cooked beans and spinach 1tbsp. then layer with ½ cup cheese
    • Again Place 2nd layer of noodles on top of the cheese (side by side).
    • Lightly spread sauce on the noodles.
    • Now Spread stir fried vegetables mixture evenly and again layer with ½ cup cheese mixture on top of the sauce.
    • Layer 3 noodles again and spread with sauce, cooked black beans, remaining stir fry vegetables, spinach and 1/2 cup cheese mix.
    • Finally repeat same process with 3 more noodle sheets, finally add reaming beans, veggie, sauce and sprinkle cheese mixture over the top.
    • Cover with foil and Bake for 45 minutes at 375 degrees Fahrenheit.
    • Finally allow the Lasagna to rest for 15 minutes before cutting. Garnish with chopped parsley. Serve as it is OR with salad for a complete meal.

    Notes

    Tips
    Use glass baking tray for best results! You can also try with other vegetables too.
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  • Baked Vegetable Casserole

    Baked Vegetable Casserole

    Recipe submitted by Stephen Davidson

    Baked Vegetable Casserole

    Baked Vegetable Casserole

    This super-easy casserole is a perfect healthy dish to feed an army. If you've got kids who need to get some veggies in them, a nice crunchy topping can go a long way. It would also be a perfect veggie option for a big Thanksgiving or Christmas or Celebration-type dinner, when there's lots of mouths. Or make it all for yourself and have leftovers for lunch! Mmmmmm, leftovers.
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    Course vegetable
    Cuisine Indian

    Ingredients
      

    Ingredients:

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

    Instructions
     

    Method

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

    Notes

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

    Methi Chutney (Fenugreek Chutney)

    Methi (Fenugreek) Chutney

    Methi Chutney (Fenugreek Chutney)

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

    Ingredients
      

    Ingredients:

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

    Instructions
     

    Method

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

    Notes

    Notes
    Methi Chutney can be refrigerated for about one month.
     
    Tried this recipe?Let us know how it was!
  • Quinoa Vegetable Pilaf (Pulav)

    Quinoa Vegetable Pilaf (Pulav)

    Quinoa Vegetable Pilaf

    Quinoa Vegetable Pilaf (Pulav)

    Quinoa vegetable pilaf is a protein rich, gluten free and delicious dish. It is quick and easy to make. This can be served as a main dish or side dish.
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    Course rice
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For quinoa

    • 1 cup quinoa
    • 1-1/2 cup of water
    • 1 tablespoon oil
    • 1/2 teaspoon salt
    • Pinch of turmeric

    For vegetables

    • 1/2 cup peas
    • 1/2 cup corn
    • 1/2 cup carrot cut in small pieces
    • 1 tablespoon thinly sliced ginger
    • 1 green chili minced
    • 1 tablespoon oil
    • 1/2  teaspoon cumin seeds
    • 1/4 teaspoon  black mustard seeds
    • 1 bay leave
    • 1/2 teaspoon salt adjust to taste
    • 1 1ablespoon lemon or lime juice
    • 3/4 cup  tomato chopped for garnishing

    Instructions
     

    Method

    • Wash quinoa gently changing water several times.
    • In a sauce pan combine quinoa, water, oil, salt and turmeric. Bring to a boil, cover and reduce the heat to low. Let it simmer until quinoa is tender and water is absorbed. This should take about 15 minutes.
    • While quinoa is cooking heat the oil in other saucepan over medium heat, Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add the cumin seeds, black mustard seeds, and bay leave, as seeds crack add all the vegetables, carrot, corn, green peas, ginger, green pepper, and salt.
    • Let the vegetable cook over medium heat until vegetables are tender but firm.
    • Turn off the heat. Add quinoa to the mix of vegetable and gently fold it.
    • Finish off by adding lemon juice and tomatoes.
    Tried this recipe?Let us know how it was!

    Quinoa Vegetable Pulao: A Gluten-Free, Protein-Rich, Vegetarian Recipe 

    Quinoa vegetable pilaf is a protein rich, gluten free and delicious rice based vegan dish. It is quick and easy to make. This can be served as a main dish or side dish.

    Preparing the Quinoa for Quinoa Pulao Recipe: 

    In this essential step of the quinoa pulao recipe, it’s crucial to ensure the quinoa is thoroughly rinsed, thereby eliminating any bitterness or unwanted residues that might affect the final dish. By washing the quinoa gently and changing the water several times, you’re not only improving its flavor but also enhancing its overall texture. 

    The combination of quinoa, water, oil, salt, and turmeric in the saucepan sets the foundation for a flavorful base, infusing the quinoa with aromatic spices and seasoning it perfectly for the upcoming cooking process. Bringing this mixture to a boil, covering it, and then simmering it over low heat allows the quinoa to absorb the flavors while achieving the ideal tender consistency, typically taking around 15 minutes.

    Sautéing the Vegetables for Quinoa Vegetable Pilaf: 

    In this next phase of crafting the quinoa vegetable pilaf, heating oil in a separate saucepan is the initial step to infusing the dish with rich flavors. Testing the oil’s readiness with a cumin seed ensures that the temperature is optimal for the subsequent sautéing process, guaranteeing that the vegetables are cooked to perfection. 

    Incorporating a blend of cumin seeds, black mustard seeds, and bay leaves into the hot oil adds depth and complexity to the dish, creating a flavorful base that complements the nutty taste of quinoa. As the seeds crackle, adding a medley of vibrant vegetables – including carrot, corn, green peas, ginger, green pepper, and salt – infuses the pilaf with a colorful array of nutrients and textures, enhancing both its visual appeal and nutritional value.

    Combining Quinoa and Vegetables for Quinoa Pilaf with Vegetables: 

    In this pivotal moment of assembling the quinoa pilaf with vegetables, the careful integration of cooked quinoa with the sautéed vegetables ensures a harmonious fusion of flavors and textures. Gently folding the quinoa into the vegetable mixture allows for even distribution, ensuring that every bite is bursting with a delightful medley of ingredients. 

    This meticulous process of combining the quinoa and vegetables not only enhances the dish’s visual presentation but also ensures that each component contributes to its overall flavor profile, resulting in a balanced and satisfying culinary experience.

    Final Touches to Complete Quinoa Indian Vegetarian Recipes:

    As the quinoa Indian vegetarian recipe nears completion, adding the final touches of lemon juice and tomatoes imparts a burst of freshness and acidity, elevating the dish to new heights of flavor complexity. The tangy notes of lemon juice complement the earthy undertones of the quinoa and vegetables, while the juicy sweetness of tomatoes adds a delightful contrast, creating a symphony of flavors that tantalize the taste buds. 

    These carefully selected ingredients not only add vibrancy and depth to the dish but also reflect the diverse culinary influences of Indian cuisine, making this quinoa recipe a true celebration of flavor and tradition.

    If you loved our quinoa vegetable pilaf recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Mango Rice, Quinoa Vegetable Pilaf and Lemon Rice. 

  • Jaljeera in the Summertime!

    I have been wanted to work on my recipe for Jaljeera for a very long time now. Jaljeera is a very easy and flavorful drink to make up. I have many great memories of drinking Jaljeera in the summer. Jaljeera is similar to flavored lemonade. So I finally decided to work on the recipe and start formulating the ingredients and measurements for it. I decided my old Jaljeera recipe needed a revamp. So I decided to get inspiration from Google! While researching, I came across a blog for Jaljeera, where Naini Setalvad explains the benefits of all the spices used to make Jaljeera. Check out this interesting article at  http://www.dnaindia.com/health/column_jaljeera-magic_1263764  I thought it was interesting and wanted to share. This article reminded me of my grandmother’s thoughts on why Jaljeera is a great drink to enjoy on hot summer days.

    With that said, I am working on finalizing my recipe for Jaljeera! The recipe will be coming soon!

  • Indian Horchata Recipe

    Indian Horchata Recipe

    Recipe submitted by Samahita Kabra

    Horchata Indian Style

    Indian Horchata Recipe

    The Mexican rice drink called Horchata has been adapted to Indian tastes. It is not only a refreshing drink but also very good for health.
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    Course Beverages
    Cuisine Indian

    Ingredients
      

    Ingredients

    • 1/2 cup long grain rice
    • 2 inch cinnamon stick
    • 2 cardamom pods 
    • 2 cups warm water
    • 1/2 cup powdered sugar
    • 1/2 cup coconut milk
    • 1 tsp flaked almonds

    Instructions
     

    Method

    • Rinse rice and pour warm water on top.
    • Add cinnamon stick and cardamom pods. Cover and let the rice soak overnight or for at least 10 hours.
    • Puree the soaked rice in a blender along with cinnamon stick and cardamom pods.
    • Strain pureed rice and water through muslin cloth, squeezing it firmly to extract as much flavor as possible.
    • Blend the powdered sugar and coconut milk with the rice extract.
    • Serve chilled in a tall glass with ice. Sprinkle flaked almonds on top for texture.
    Tried this recipe?Let us know how it was!
  • Masala Thai Iced Tea

    Masala Thai Iced Tea

    Recipe submitted by Siminder Kaur

    Masala Thai Iced Tea

    Masala Thai Iced Tea

    Masala Thai Iced Tea is a refreshing take on the traditional Thai iced tea infused with Indian spices. Its a great beverage to be tried during summers and infused with spices it acts as a healthy option to be tried.
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    Course tea
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 1/2 cup water
    • 1/4 inch piece peeled ginger
    • 2 green cardamom pods, crushed slightly
    • 2-3 small pieces cinnamon
    • 2 cloves
    • 1 teaspoon fennel seeds
    • 1/2 – 1 tablespoon loose tea (depending upon taste) or 2 black tea bags
    • 1/4 cup sweetened condensed milk, adjust as needed
    • 1-2 sprigs of mint leaves

    Instructions
     

    Method

    • In a sauce pan / pot, put water, ginger, cardamom, cinnamon, cloves, fennel seeds and let it come to a boil.
    • After water comes to a boil, put tea and let it steep for 3-5 minutes until tea loses its color and fragrance into the water.
    • Cool the tea mixture and let it come to room temperature.
    • Strain the tea using a sieve and mix well with the condensed milk. Taste for sweetness and adjust condensed milk according to taste.
    • Cover and refrigerate until ready to serve. Garnish with mint sprigs just before serving. Tea is best served when chilled.

    Notes

    Additional Tips:
    • To add more flavor, top with whipped cream and/or make a swirl with some more condensed milk to make it look prettier.
    Tried this recipe?Let us know how it was!
  • Dosa Sandwich

    Dosa Sandwich

    Recipe submitted by Sravanthi Raj

    Dosa Sandwich

    Dosa Sandwich

    Dosa Sandwich is the classic dosa you know and love, made into a sandwich. These are easy to make and great for kids. They are great for a lunch box or a picnic.
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    Prep Time 30 minutes
    Course sandwich
    Cuisine Indian
    Servings 3 sandwich

    Ingredients
      

    Ingredients:

    • 6 Bread slices [ am taking 100% whole wheat ]
    • 1 teaspoon Butter
    • 1/2 teaspoon Cumin seeds
    • 5-6 Curry leaves
    • 1/2 Chopped Onion
    • 1/8 teaspoon Turmeric
    • 1/2 teaspoon Ginger garlic paste
    • 1 cup Capsicum [ 1/2 inch size ]
    • 1 cup Carrot [ grated ]
    • 1 cup aloo [ boiled & smashed ]
    • 1/2 teaspoon Redchilly powder
    • salt as per taste
    • 1 teaspoon Vangi bath masala powder
    • 1/4 cup cilantro

    for Dosa:

    • 1 cup Rice
    • 1/4 cup Urad dal
    • Salt as per taste
    • Pinch of Cooking soda

    Instructions
     

    Method

    • First prepare the dosa batter, wash the Rice & Urad dal soak it at least 8 Hours.
    • Place the ingredients in the blender make a smooth batter & add salt and soak it 8 hours.

    for Stuffing:

    • Heat the butter in a Saucepan, once the butter melted add cumin seeds.
    • After the cumin seeds crack, add the chopped onion & curry leaves. Cook it till onion get lite golden brown colour.
    • Add the ginger garlic paste, turmeric mix it well.
    • Add the Capsicum mix it & cook it for about 2 minutes.
    • Next add the Grated carrot cook it another 2 minutes & add the smashed aloo mix it
    • then add all the Spices { Redchilly powder,salt & vangi bath masala }. Let it cook for a few minutes.
    • Turn off the flame & add the cilantro.

    for Sandwich

    • Take the dosa batter add pinch of cooking soda mix it well.
    • Heat the tawa & add butter .
    • Take the bread slice & dip into a batter both sides completely.
    • Place the bread on the tawa, cook it on medium heat about 1 minute & on top of it sprinkle some carrot & cilantro { for decoration } .
    • Then cook it another side of the bread. Then do it same for all the breads.
    • Take the dosa bread slice & speard with stuffing and top with the other slice of dosa bread to make the sandwich.
    • Then do it same for another bread slices.
    • Cut in to two pieces ( as shown in photo ).
    Tried this recipe?Let us know how it was!
  • Pinwheel Sandwiches

    Pinwheel Sandwiches

    Recipe submitted by Shweta Agarwal

    Pinwheel Sandwich

    Pinwheel Sandwiches

    Pinwheel sandwiches are a bright idea for picnic baskets, birthday parties and even lunch boxes. They are wonderful and tasty little sandwiches which are absolute delights. If you have school friends coming over, or taking a long road trip these are perfect for that or any other occasion.
    But the best part is that it can be made a day or two in advance and refrigerated so it saves you the last minute rush. One can fill in peas, cottage cheese, potatoes and for sweet tooth jam or chocolate spread.
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    Course sandwiches
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 packet of large bread
    • 1 boiled potato mashed
    • ½ cup of peas boiled and mashed
    • Salt to taste
    • 2 tbsp chopped coriander
    • ½ tsp dry mango powder (amchur)
    • 1 tsp of red chilli powder –adjust to taste
    • 1/2 cumin (jeera)
    • 1 tbsp oil

    Instructions
     

    Method

    • Cut the crust or sides of bread. With the help of rolling pin roll the bread such that it is flat.
    • Heat oil in the pan and add cumin
    • When cumin crackles add in it potato, peas, salt, chili powder, dry mango powder and chopped coriander. Let mixture cool down.
    • Take bread slice and spread on it the filling (do not spread thick layer)
    • Roll it in the shape of log and cover it with silver foil and refrigerate till (this will help it to take the shape).
    • Just before serving take the foil out and cut them into pieces.
    Tried this recipe?Let us know how it was!
  • Mediterranean Aubergine Sandwich

    Mediterranean Aubergine Sandwich

    Recipe submitted by Katherina

    Mediterranean Aubergine Sandwich

    Mediterranean Aubergine Sandwich

    This recipe is a delicious preparation for aubergine that is inspired by my husband’s Palestinian family. Simple ingredients turn out into surprisingly delicious taste.
    Zaatar is traditional arab seasoning made of herbs, including wild thyme and sumac, and sesame seeds that add nuttiness and crunch.
    Its a nice appetizer dish that goes well most vegetarian and can be in a vegan form without adding cheese.
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    Course sandwiches
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 large aubergine
    • 1 medium onion
    • 3 tablespoons tomato puree
    • 3 tablespoons zaatar
    • 1 small clove of garlic
    • Olive oil
    • Salt to taste
    • Wholemeal pitta bread (NOT the longlife pitta bread from supermarket – its horrible, if you can’t get fresh pitta bread substitute for any flat bread of your choice, I am sure that naan bread would work well too)
    • Optional: Mozzarella cheese

    Instructions
     

    Method

    • Slice the aubergine into 1cm slices
    • Mix three to four tablespoons of olive oil with one pressed clove of garlic
    • Brush the oil lightly over the aubergine. Sprinkle with a little salt and remember – don’t go heavy with the oil
    • Put the aubergine slices on a tray under medium hot grill and grill both sides until the aubergine starts turning gold and is cooked through
    • Meanwhile slice the onion into half circles and sautee in two tablespoons of oil until it starts turning golden color
    • Add tomato puree, zaatar and salt to taste and heat through
    • Now spread the tomato mix carefully over the grilled aubergine slices. You can leayer this and leave to marinate for some time – even overnight the taste will become only better, however it never lasts that long in my house, even my 19 month old toddler craves this
    • Now layer on wholemeal pitta bread (or bread of your choice and you can enjoy as it is or add some mozzarella and put under the grill to melt
    Tried this recipe?Let us know how it was!