Manjulas Kitchen Logo

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!

  • Dahi Vada

    Dahi Vada

    Dahi Vada

    Dahi Vada

    Dahi Vadas are lentil dumplings dipped in yogurt and topped with spicy savory tamarind chutney. These are great as a side dish for a formal dinner, appetizer or served as a chaat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Soaking Dal 6 hours
    Total Time 25 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    For Vada

    • 3/4 cup washed Moong dal
    • 1/4 cup washed Urad dal

    For Garnish

    • 1-1/2 cupa yogurt curd, dahi
    • 1 tsp salt
    • 1/2 tsp red chili powder
    • 1/2 tsp roasted cumin seed powder bhuna jeera
    • 3 tbsp tamarind chutney

    Instructions
     

    • Mix both dals and wash several times until the water appears clear. Soak dal in 4 cups of water for at least six hours. Drain the water. In a blender, blend the dal to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy texture. 
    • Whip the dal batter, stirring with a spoon in a circular motion two to three minutes, until batter is light and fluffy. Add a few spoonfuls of water as needed.
    • Cover the bottom of a flat frying pan with ½-inch of oil and heat over medium high heat. Test the oil by dropping a little batter into it. When the oil sizzles, it is ready.
    • Place one tablespoon of batter into the oil. The oil should not be deep enough to cover the batter; the vadas will be softer if they are shallow-fried. The vadas will begin to expand slowly, without changing color.
    • Fry the vadas in small batches, until golden all around.
    • After you have made all of the vadas, place them in lukewarm water and soak for about 20 minutes. Squeeze the vadas gently to remove the water, being careful not to break the vadas. Set aside.
    • Whip the yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add about one teaspoon salt, to taste. 
    • Soak vadas in the yogurt batter for at least half an hour, giving the vadas time to absorb the yogurt.
    • Slowly pick up each vada and transfer to a serving dish. Pour a few more spoons yogurt over the Vadas.
    • Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chile powder, and finish off with a drizzle of tamarind chutney.

    Notes

    Variations:
    Change the proportion of dals, or use only urad dal.
    As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter just before frying.
    Instead of serving with tamarind chutney, you can sprinkle chopped cilantro over the dahi vadas.
    You can also make the vadas very small and serve as a Raita dish.
    If you are vegan, you can soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro or chopped mint leaves.
    Suggestions:
    You can make the dahi vadas in advance and freeze them before soaking in water. When ready to use, soak as many as needed in hot water for about half an hour, then change the water to room temperature and soak for another ten minutes. Now proceed according to the recipe.
    Keyword Dahi Pakora, Dahi Vada Chaat, Dal Dumpling
    Tried this recipe?Let us know how it was!
  • Upma Sooji (Cream of Wheat)

    Upma Sooji (Cream of Wheat)

    Upma Sooji

    Upma Sooji (Cream of Wheat)

    Upma Sooji is a great vegan dish for breakfast or brunch.
    Serving for 2.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Breakfast
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • ½ cup sooji rawa, semolina flour
    • 2 tablespoons oil
    • ½ teaspoon black mustard seed rai
    • ½ teaspoon cumin seed jeera
    • 20 peanuts
    • 1 green pepper chopped
    • ½ teaspoon salt to your taste
    • ¼ cup green peas
    • 1 ¼ cup water
    • ½ teaspoon fresh lemon juice
    • 2 tablespoons cilantro chopped, hara dhania

    Instructions
     

    • Boil the green peas in 1 ¼ cup of water.
    • As water comes to boil turn heat to low and continue cooking until peas are tender.
    • Turn off the heat and set aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add black mustard seed and cumin seed.
    • Add mustard seed and cumin seeds as seeds crack, add peanuts and stir for one minute.
    • Add sooji and stir-fry about 3 minutes on medium heat till sooji turns gold brown.
    • Add green peas with water a little at a time, otherwise water will splatter.
    • Add lemon juice and cover for 2 minutes.
    • Sooji will absorb some of the water leaving the upma moist.
    • Now add the cilantro and stir. Serve while hot.
    Keyword brunch, Cream of wheat, Flour, peanuts, semolina, Sooji, Suji, Vegan
    Tried this recipe?Let us know how it was!
  • Aloo Gobi | Potato & Cauliflower

    Aloo Gobi | Potato & Cauliflower

    Aloo Gobi

    Aloo Gobi – Potatoes With Cauliflower

    Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.
    4.37 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 2 cups cauliflower, cut into small florets
    • 2 medium potatoes, cubed into bite sized pieces
    • 1/2 inch shredded ginger
    • 3 tsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/4 tsp red chili powder
    • 3 tbsp water
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1/2 tsp cumin seeds jeera
    • 2 green chilies, sliced in long pieces
    • 2 bay leaves
    • 1 tsp salt
    • 1 tsp mango powder amchoor
    • 2 tbsp chopped cilantro hara dhania

    1/4 cup water use as needed

    Instructions
     

    • In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
    • Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
    • Next, add the spice paste and stir for a minute until spices start leaving the oil.
    • Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
    • Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

    Notes

    Variations:
    Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.
    Tips:
    Making a paste with the spices will prevent the spices from burning.
    Serve with Paratha, Puri 
    Tried this recipe?Let us know how it was!

  • Dhokla (Suji – Semolina)

    Dhokla (Suji – Semolina)

    Dhokla (Suji – Semolina)

    Dhokla is a traditional gujrati snack, spongy and fluffy in texture. Dhokla makes a great appetizer.
    Makes about 20 pieces.
    5 from 1 vote
    Print Recipe
    Course Appetizer, Snack
    Cuisine Indian

    Ingredients
      

    • 1 cup sooji semolina flour available in Indian grocery store
    • 1 cup yogurt
    • 1/4 cup water as needed
    • 1/4 tsp salt
    • 2 tsp lemon juice
    • Pinch of turmeric haldi
    • 1 green chili finely chopped
    • 2 Tbsp cilantro hara dhania finely chopped
    • 1 tsp Eno’s fruit salt Sodium Bicarbonate and Citric Acid, available in Indian grocery stores)

    For seasoning:

    • 2 Tbsp of oil
    • 1/2 tsp black mustard seed
    • 2 green peppers chopped into about 1/4 inch pieces

    Utensils to steam Dhokla:

    • Dhokla maker or if you don’t have that, use all three of the following:
    • Covered pan large enough to hold your cake rack
    • Round cake-cooling rack
    • Round 9” cake pan

    Instructions
     

    • Mix the sooji, yogurt, salt, turmeric, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if needed.
    • Allow batter to rest 15 to 20 minutes.
    • Grease the cake pan and set aside.
    • Set the cake rack in the pan. Add one cup of water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
    • When the water boils, turn down the heat to medium.
    • Add fruit salt (Eno) to the batter just before baking. The batter will foam up.
    • Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 10 minutes on medium heat.
    • Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and remove the cake pan from the saucepan.
    • Let it cool to room temperature, then cut into triangle or square shapes.

    Prepare the seasoning:

    • Heat oil in a small pan over medium heat. Test the heat by adding few mustard seeds to the oil; if the seeds crack right away, the oil is ready.
    • Add mustard seeds after seeds cracke add green chili stir for few seconds.
    • Drizzle the seasoning over the dhokla. Serve with Hari cilantro chutney.

    Notes

    Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
    Keyword Dhokla, dokla, Flour, Gujarati, semolina, Sooji, Suji, Yogurt
    Tried this recipe?Let us know how it was!
  • Roti, Chapati (Flat Indian Bread)

    Roti, Chapati (Flat Indian Bread)

    Roti

    Roti-Chapati-Flat-Indian-Bread

    Roti also known as Chapati or Fulka, is Indian flat bread made with whole wheat flour. In North India, roti is part of the main meal. Roti is served with a variety of cooked vegetables, lentils, and yogurt.
    4.29 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/2 cup whole-wheat flour chapati ka atta
    • 1/8 tsp salt
    • 1/4 cup water use as needed
    • 1/4 cup whole wheat flour for rolling the roti
    • 2 tbspa clarified butter or ghee for buttering the roties

    Instructions
     

    • Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.
      .
    • Divide the dough into four equal parts. Make smooth balls and press flat. Before rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.
    • Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
    • Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready. Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.
    • Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
    • Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.
    • Place the rotis in a container lined with a paper towel. Cover the container after each roti.

    Notes

    Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet
    Keyword Chapati, Fulka, Healthy, Roti, Whole Wheat Bread
    Tried this recipe?Let us know how it was!

  • Mattar Paneer (Green Peas With Cheese)

    Mattar Paneer (Green Peas With Cheese)

    Mattar Paneer

    Mattar Paneer

    Mattar Paneer is a popular main course dish, made with green peas, paneer, and a creamy blend of spices.
    4 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 8 oz green peas, I am using frozen peas
    • 3 tomatoes medium
    • 1/3 lb paneer
    • 2 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 2 bay leaves tajpat
    • 1 inch cinnamon stick dalchini
    • 2 cloves long
    • 1 tbsp ginger chopped
    • 3 tsp coriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1 tsp paprika dagi mirch
    • 1 tsp salt
    • 1/2 tsp sugar
    • 1 tbsp corn starch

    Instructions
     

    • Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
    • Mix cornstarch with three tablespoons of water and keep aside.
    • Blend the tomatoes and ginger to make a puree.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
    • Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.
    • Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
    • To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.

    Notes

    Suggestion: 
    Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.
    Tried this recipe?Let us know how it was!

    How To Make Matar Paneer – Manjula’s Kitchen

    Indulge in the perfect gluten-free, kid-friendly matar paneer recipe, specially crafted to elevate any occasion as this dish is a mouthwatering party recipe that’s popular among all individuals from children to adults. This delightful dish boasts a rich and flavorful gravy that will captivate both young and adult palates, ensuring a memorable dining experience.

    Step 1: Preparing Paneer Cubes – Matar Paneer Recipe Unveiled 

    Begin the journey of How To Make Matar Paneer by meticulously cubing the paneer into half-inch pieces. The key is to deep-fry these paneer cubes over medium-high heat until they attain a delicate golden hue. This crucial step not only imparts a delightful texture to the paneer but also sets the foundation for the indulgent experience that Matar Paneer promises. Once fried to perfection, transfer the paneer cubes onto a paper towel, allowing any excess oil to be absorbed, ensuring a balanced and flavorful outcome for this Matar Paneer sabji.

    Step 2: Creating a Thickening Agent – Essential in Matar Paneer Masala 

    In the second step of the Matar Paneer masala preparation, take a moment to mix cornstarch with three tablespoons of water, creating a thickening agent that will contribute to the luscious consistency of the dish. This clever addition enhances the overall texture of the Matar Paneer gravy, ensuring it coats the paneer cubes and green peas harmoniously. The cornstarch mix, now prepared and set aside, is a key player in perfecting the Matar Paneer sabzi.

    Step 3: Crafting a Tomato-Ginger Puree – Essence of Matar Paneer 

    Embark on the flavorful journey of Matar Paneer by crafting a tomato and ginger puree. This vibrant mixture lays the groundwork for the dish’s aromatic essence, infusing it with the natural sweetness of tomatoes and the subtle warmth of ginger. As the soul of the Matar Paneer recipe, this puree forms the base of the rich gravy that envelops the paneer and peas, creating a delightful symphony of flavors in this quintessential Matar Paneer masala.

    Step 4: Infusing Flavorful Elements – Matar Paneer Unleashed 

    Heat oil in a saucepan to initiate the fourth step in the Matar Paneer saga. The aromatic journey begins by testing the oil’s readiness with a cumin seed. Once it crackles, add a melange of flavorful elements, including asafetida (hing), cumin seeds, bay leaves, and cinnamon. This infusion of spices elevates the Matar Paneer sabzi, creating a fragrant and appetizing atmosphere that sets the stage for the subsequent layers of taste in this Matar Paneer recipe.

    Step 5: Crafting the Tomato Base – Foundation of Matar Paneer Recipe 

    As the oil embraces the aromatic symphony, introduce the tomato paste, coriander, turmeric, chili powder, and paprika to the saucepan. This marks a pivotal step where the foundation of the Matar Paneer recipe takes shape. Cook this amalgamation until it reduces to half its volume, allowing the tomatoes to release their inherent sweetness and harmonize with the array of spices. This transformative process is integral to achieving the distinctive taste that defines Matar Paneer masala.

    Step 6: Introducing Green Peas – Matar Paneer Masala Symphony 

    For the sixth step in perfecting Matar Paneer, introduce the green peas and a quarter cup of water to the pan. Let this vibrant combination simmer on medium heat, ensuring the pan is covered. The green peas, tenderized to perfection, contribute a burst of color and freshness to the Matar Paneer masala. As the peas become tender, add salt and the previously prepared paneer cubes, creating a symphony of textures that makes Matar Paneer a delightful and wholesome sabzi.

    Step 7: Thickening the Gravy – Culmination of Matar Paneer Recipe 

    Concluding the Matar Paneer journey, focus on thickening the gravy by incorporating the cornstarch mix. Cover the pan, allowing the Matar Paneer to simmer for an additional 3-4 minutes. This final step ensures that the Matar Paneer masala reaches its optimal thickness, creating a cohesive and flavorful gravy that clings to the paneer and peas. With this last flourish, the Matar Paneer recipe unfolds into a hearty and satisfying dish, ready to be savored in all its aromatic glory.

    If you liked this Recipe you must also try: Paneer Methi, Okra Tomato Curry, Lauki Vadi ki Sabji, Makhana Matar Curry & Stuffed Tomatoes with Curry

  • Vegetable Rice (Pulav)

    Vegetable Rice (Pulav)


    Vegetable Rice

    Vegetable Rice – Vegetable Pulav

    Vegetable pulav is a mix of spicy vegetables with rice. This is a great dish for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal. Serve with yogurt, pickle, papadam or chutney.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Rice

    • 1 cup basmati or long grain rice
    • 2 cup water
    • 2 tbsp oil canola, vegetable
    • 1 tsp cumin seeds jeera
    • 2 bay leaf taj pata
    • 1 tsp salt

    For Vegetables

    • 3 tbsp oil canola, vegetable
    • 1 tsp cumin seeds jeera
    • 1 medium sized potato, chopped into 1/2″ cubes
    • 1 carrot sliced
    • 1 cup cauliflower, cut into small pieces
    • 1 cup frozen green peas
    • 1/2 red bell pepper, chopped
    • 2 long sliced green chilies
    • 1 tsp grated ginger
    • 1 tsp salt
    • 1/2 tsp garam masala
    • 1 tbsp lemon juice

    For Garnishing

    • 2 tbsp finely chopped cilantro hara dhania

    Instructions
     

    Preparing the rice:

    • Heat the oil in a saucepan. Test the oil by adding one cumin seed; if seed cracks right away oil is ready. Add cumin seeds after cumin seeds crack add bay leaves and stir for few seconds. Next add the rice. Stir-fry for 2 minutes.
    • Add water and salt, bring to a boil and turn the heat to low. Cover the pan. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

    Preparing the vegetables:

    • Use a frying pan to cook the vegetables. Add the vegetables in steps, the vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last.
    • Heat the oil in frying pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds after cumin seeds crack, add potatoes, stir-fry them for about 2 minutes.
    • Add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally.
    • Next add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes till vegetables are tender. Turn off the heat.
    • Add garam masala and lemon juice.
    • Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro.
    Keyword Gluten Free, Vegan
    Tried this recipe?Let us know how it was!

    How to make Pulav Rice Recipe – Manjula’s Kitchen 

    Vegetable pulao is a flavorful gluten-free vegan blend of spicy vegetables combined with rice, making it an excellent lunch option. This dish proves particularly convenient when you prefer a quick & easy meal. Utilize vegetable pulav as a standalone one-dish meal, or complement it with yogurt, pickle, papadam, or chutney for a satisfying and well-rounded dining experience.

    Preparing Pulav Rice: 

    Embark on a culinary adventure as you delve into the meticulous process of crafting a delightful pulav rice recipe. Begin by heating oil in a saucepan, creating a canvas for the infusion of rich flavors. Ensure the oil is at the optimal temperature by conducting a cumin seed test; the satisfying crackle indicates readiness. Enrich the aromatic foundation by introducing additional cumin seeds and fragrant bay leaves, setting the stage for an enticing pulav rice experience. 

    As you add the rice to the pan, engage in a 2-minute stir-fry, allowing each grain to absorb the essence of the spices—a vital step in mastering the art of how to make pilav rice. The introduction of water and salt transforms the mixture into a bubbling concoction, simmering on low heat for 15 minutes until the rice attains a tender texture, releasing a fragrant aroma that defines the pulav rice recipe. Conclude this flavorful journey by delicately fluffing the rice with a fork, achieving a light and fluffy consistency crucial to the essence of the rice pulav recipe.

    Preparing Vegetables for Pulav Rice: 

    In the intricate process of creating pulav rice, wield a frying pan as your culinary orchestra, orchestrating a symphony of vibrant colors and enticing textures. Elevate the aromatic canvas by heating oil to the perfect temperature, validated by the distinctive crackle of a cumin seed—the quintessential initiation into the pulav rice recipe. With each addition of cumin seeds, establish a fragrant base that paves the way for the culinary dance that follows. 

    Immerse potatoes into this aromatic blend, conducting a 2-minute stir-fry, a pivotal step in unraveling the secrets of how to make pulav rice. Introduce cauliflower and carrots, orchestrating an additional 3 minutes of cooking to gradually enhance their tenderness, a crucial aspect in the art of rice pulav. The crescendo of this culinary symphony includes green peas, bell pepper, ginger, and green chilies, creating a vibrant medley that transforms the pulav rice recipe into a visual and flavorful masterpiece. Conclude this vegetable overture by introducing garam masala and lemon juice, harmoniously blending the spices before gently folding the aromatic rice into the vegetable symphony, shaping the pulav rice recipe.

    Final Assembly of Rice Pulav:

    Culminate the gastronomic masterpiece that is the pulav rice recipe by seamlessly merging the meticulously prepared rice and vegetables. Gently fold the aromatic rice into the medley of colorful vegetables, ensuring an even distribution of flavors—a key element in the intricate art of making pulav rice. As the harmonious blend takes shape, transfer it to a serving dish, where the vibrant hues of the vegetables complement the inviting warmth of the rice pulav. 

    Elevate the presentation by adorning the dish with sprigs of fresh cilantro, adding a final touch of both freshness and visual appeal—a crucial finale in the rice pulav recipe. This assembly not only showcases the meticulous steps involved in creating a pulav rice dish that tantalizes taste buds but also captivates with its aesthetic allure. Serve and savor the culmination of the pulav rice recipe—a delightful union of fragrant rice and flavorful vegetables—embodied in the artistry of pulav preparation.

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

  • Besan Puda – Cheela (Gram Flour Dosa)

    Besan Puda – Cheela (Gram Flour Dosa)

    Besan Puda Dosa

    Besan Puda – Cheela – Gram Flour Cheela

    Basen Ka Puda is a tasty low fat, quick & easy, vegan dish for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways. In my house this is a favorite dish for breakfast, folded with cheese.
    4.20 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Breakfast
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup besan gram flour
    • 1/4 cup rice flour chawal ka atta
    • 1 tsp salt
    • 3/4 cup water, use as needed
    • 1/2 tsp cumin seeds jeera
    • 1 tsp green chili finely chopped
    • 1 cup zucchini shredded
    • 1 tabs cilantro finely chopped hara dhania
    • 6 tbsp oil for cooking use as needed

    Instructions
     

    • Shred the zucchini with the skin and keep aside.
    • Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.
    • Use a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Pour about 1/2 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 about 7″ in diameter.
    • When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.
    • Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.
    • Repeat for the remaining pudas.

    Notes

    Tips:
    Spread the batter quickly, or it will begin to dry and will be difficult to spread.
    Serving Suggestions:
    You can serve the puda with yogurt, hari chutney, spicy pickles.
    Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.
    Variations
    Zucchini can be replaced with finely chopped spinach, shredded potatoes, or  finely shredded cabbage.
    If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
    Cilantro can be replaced with ground coriander powder.
    Keyword Besan Cheela, Healthy Breakfast, Quick And Easy
    Tried this recipe?Let us know how it was!

    How to Make Besan Cheela: Crafting a Delightful Indian Pancake

    Besan Cheela is a quick & easy bread based breakfast recipe ideal for those on a gluten free and looking for low fat vegan alternative.  Besan cheela, also known as chilla or besan chilla, is a savory Indian pancake that’s not only delicious but also packed with nutrients. Made primarily from gram flour (besan), this versatile dish can be customized with various ingredients to suit individual tastes. From shredded vegetables to aromatic spices, each component contributes to the overall flavor and texture of the cheela. Let’s delve deeper into the art of crafting the perfect besan cheela, step by step.

    Step 1: Shredding Zucchini for Besan Cheela

    The journey to creating the perfect besan cheela begins with the humble zucchini. Its vibrant green hue and delicate flavor make it an ideal addition to this traditional recipe. Start by carefully shredding the zucchini, ensuring to retain its nutritious skin. This step not only adds a delightful texture to the besan cheela but also enhances its nutritional value. Once the zucchini is finely shredded, set it aside, eagerly awaiting its incorporation into the besan cheela batter.

    Step 2: Preparing Dry Ingredients for Besan Chilla

    The foundation of a perfect besan chilla lies in the precise combination of dry ingredients. In a mixing bowl, amalgamate besan, rice flour, cumin seeds, and salt, creating the essential base for the besan cheela batter. Gradually introduce water, achieving a smooth consistency akin to that of pancake or dosa batter. The inclusion of finely chopped green chilies, fresh cilantro, and the shredded zucchini further enriches the mixture, imparting a burst of flavors and a harmonious medley of textures.

    Step 3: Heating the Skillet for Making Besan Cheela

    An indispensable element in the besan cheela-making process is a well-heated skillet. Place a non-stick skillet over medium-high heat and confirm its readiness by performing the quintessential water droplet test – the sizzle upon contact indicates the skillet’s optimum temperature for crafting the perfect besan chilla.

    Step 4: Pouring and Spreading Batter for Besan Chilla

    With the skillet primed and ready, it’s time to pour approximately 1/2 cup of the besan cheela batter onto its surface. Using the back of a spoon, adeptly spread the batter evenly, starting from the center and spiraling outward. This technique ensures the formation of a well-rounded besan chilla, approximately 7 inches in diameter, ready to be adorned with flavorful toppings.

    Step 5: Cooking the Besan Cheela to Perfection

    As the besan cheela begins to set on the heated skillet, delicately spread a teaspoon of oil over its surface. After a brief interval of about 30 seconds, gracefully flip the cheela using a flat spatula. Applying gentle pressure with the spatula ensures uniform cooking, and this process is repeated three to four times until the besan chilla attains a crisp, golden-brown exterior on both sides, tantalizing the senses with its aroma and visual appeal.

    Step 6: Repeating the Process for Besan Cheela

    The besan cheela-making process is a delightful rhythm that beckons for subsequent rounds. Repeat the aforementioned steps for the remaining batter, creating a succession of besan chillas, each promising a savory and gratifying experience. Whether enjoyed as a snack or a light meal, besan chillas stand as a testament to their versatility and irresistible charm.

    In conclusion, mastering the art of making besan cheela is not only a culinary feat but also a journey of exploration and creativity. With each step carefully executed and each ingredient thoughtfully incorporated, you can create a dish that delights the palate and nourishes the body. So, gather your ingredients, heat up your skillet, and embark on the flavorful adventure of making besan chillas – a dish that’s sure to become a favorite in your kitchen repertoire.

  • Palak Paneer (Spinach)

    Palak Paneer (Spinach)

    Palak Paneer

    Palak (Spinach) Paneer

    Palak Paneer is creamy spinach dish with paneer . This is a popular dish with youngsters and served in every indian resturant. The creamy texture of spinach with paneer is a good combination. I like to serve Palak Paneer with Naan or Tandoori Roti.
    4.72 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 10 oz packet of chopped frozen spinach or 4 cups of fresh finely chopped spinach
    • 1/3 lb paneer
    • 2 med tomato pureed
    • 1 tsp chopped ginger
    • 1 tsp corinader powder dhania
    • 1/2 tsp turmeric haldi
    • 1/2 tsp red chili powder lal mirch
    • 1 tbs oil canola or vegetable oil
    • 1/2 tsp cumin seed jeera
    • 1/8 tsp asafetida hing
    • 1/2 tsp salt
    • 2 tbs whole wheat flour
    • 1/3 cup heavy cream
    • 1/2 tomato thinly sliced for garnishing

    Instructions
     

    • If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
    • blend the tomatoes and ginger to make puree.
    • Mix coriander, turmeric, and red chili with tomato puree and set aside.
    • Mix whole-wheat flour with heavy cream and set aside.
    • Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
    • Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
    • Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
    • Add heavy cream mixture and let this cook another four to five minutes.
    • Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
    • Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

    Notes

    You can replace the heavy cream with 1 1/2 cups of milk.
    serve Palak Paneer with Naan or Tandoori Roti
    Tried this recipe?Let us know how it was!

    How to Make Palak Paneer Masala by Manjula’s Kitchen

    Paneer Palak, a beloved North Indian dish, epitomizes the perfect party recipe with its creamy spinach and delectable paneer in rich gravy. This is not merely a culmination but a convergence, as the paneer becomes an integral part of the spinach symphony.

    1. Blanch the Spinach: Bring a large pot of water (6 cups) to a boil. Add the spinach and cook for precisely one minute. Drain the water immediately and immerse the spinach in ice-cold water for two minutes. This step preserves the vibrant green color of the spinach.
    2. Create the Palak Paneer Base: Prepare a smooth puree by blending the blanched spinach with ginger and green chili. Aim for a creamy consistency, avoiding an overly thick paste.
    3. Soften the Paneer: Soak the cubed paneer in hot water (3 cups) for at least five minutes. This step softens the paneer, allowing it to absorb the flavors of the masala.
    4. Temper the Spices: Heat oil in a large saucepan over medium-high heat. Add cumin seeds and asafetida. Once the cumin seeds crackle, introduce the chopped tomatoes and cook for 1-2 minutes.
    5. Incorporate the Spices: Add coriander powder, turmeric powder, red chili powder, salt, and a hint of sugar to the simmering tomato mixture. Stir well to combine and allow the spices to release their aroma.
    6. Cook the Spinach Puree: Reduce heat to low and add the prepared spinach puree. Simmer for 5-6 minutes without a lid to retain the vibrant green color of the spinach.
    7. Thicken the Gravy: For a thicker consistency and richer flavor, create a slurry by mixing flour with water. Gradually whisk the slurry into the simmering palak paneer mixture. Additionally, incorporate cream for a touch of silkiness.
    8. Incorporate the Paneer: Gently fold in the softened paneer cubes and simmer for another five minutes. This allows the paneer to absorb the flavors of the masala.

    Serving: Enjoy your Palak Paneer hot with rice or naan bread.

    Tips:

    Spinach Selection: Use fresh, young spinach for the best color and flavor. Wash thoroughly to remove any dirt or grit.

    Blanching Technique: Don’t overcook the spinach during blanching (step 1). One minute is sufficient to preserve the vibrant green color and prevent mushiness.

    Creamy Texture: For a richer and creamier gravy, add a dollop of heavy cream or cashew paste at the end.

    Spice Level: Adjust the amount of green chili or red chili powder to suit your preference.

    Flavor Boost: Include a bay leaf or a green cardamom pod while tempering the spices for a deeper flavor profile.

    Suggestions:

    Serving: Pair your Palak Paneer with basmati rice, jeera rice, naan, or roti for a complete and satisfying meal.

    Garnish: For a fresh touch, garnish your Palak Paneer with chopped cilantro or a dollop of plain yogurt.

    Leftovers: Store leftover Palak Paneer in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop before serving.

    Variations:

    Vegetable Palak Paneer: Add chopped vegetables like carrots, peas, or bell peppers for extra color, texture, and nutrients.

    Mushroom Palak Paneer: Substitute paneer with sliced mushrooms for a vegetarian twist.

    Coconut Palak Paneer: Stir in a can of coconut milk for a creamy and tropical twist.

    Dry Palak Paneer: Reduce the amount of water or simmer for a longer duration to create a thicker, dryer gravy.

    FAQs:

    Can I substitute spinach with another green leafy vegetable?

    Yes, you can use Swiss chard or kale, but the color and flavor will be slightly different.

    Can I use paneer alternatives?

    Yes, firm tofu can be used as a vegetarian substitute for paneer.

    Is Palak Paneer healthy?

    Yes, Palak Paneer is a healthy dish packed with protein from paneer, iron from spinach, and fiber from both ingredients.

    How long does it take to make Palak Paneer?

    The total preparation time is typically around 30-40 minutes.

    Enjoy making and savoring this delicious and versatile Palak Paneer recipe!

    If you liked this recipe. You must also try: Masala Bell Pepper Curry, Gulab Jamun, Pineapple Kulfi Ice Cream, Makhana Mutter Curry, and Ragda Puri Chaat

  • Zucchini Rice

    Zucchini Rice

    Zucchini Rice

    Zucchini Rice

    Zucchini rice is a great gluten free, vegan side dish along with main course for any time of the day. Serving for 4.
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup rice
    • 2 cups water
    • 1 cup shredded zucchini with skin
    • 1 tbsp of oil
    • 1 tsp of butter
    • 1/2 tsp cumin seed jeera
    • 1/2 tsp black mustard seed rai
    • 4 red peppers whole
    • 2 Bay Leaves tajpat
    • 1/2 tsp salt
    • 1/2 inch small piece of cinnamon stick dal chini
    • 1 tsp lemon juice

    Instructions
     

    • Heat the oil and butter in a heavy saucepan over medium high heat.Test the heat by adding one cumin seed to oil; if the cumin cracks right away oil is ready.
    • Add cumin seeds and mustard seeds to the oil. After seeds crack add red pepper and bay leaves. Add rice and stir-fry for about 2 minutes.
    • Add water, zucchini, salt and lemon juice. Stir and bring to boil.
    • After rice comes to a boil turn the heat down to low and cover the pan. Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.
    • Serve as is, with soup, yogurt, and pickle.

    Suggestions

    • Melt some cheddar cheese over rice.

    Variations

    • Replace zucchini with 1 1/2 cup finally chopped spinach.
    Tried this recipe?Let us know how it was!

    Elevate Your Cooking with Zucchini Rice: A Flavorful and Nutritious Delight

    Zucchini rice offers a delightful gluten-free option for those seeking quick and easy vegan meals. Made primarily with rice and zucchini, this dish is not only flavorful but also nutritious. Zucchini, rich in vitamins and minerals, adds a refreshing crunch and subtle sweetness to the rice. With minimal ingredients and simple cooking methods, zucchini rice is perfect for busy weeknights or as a side dish for larger gatherings.

    1. Heating the Oil and Butter: Preparing for Flavorful Zucchini Rice

    Begin crafting the delightful zucchini rice by heating a combination of oil and butter in a sturdy saucepan over medium-high heat. To ensure the oil reaches the optimal temperature for sautéing, conduct a quick test by introducing a single cumin seed into the oil. If the seed crackles upon contact, it signifies that the oil is primed and ready to infuse its essence into the dish.

    2. Tempering the Spices: Enhancing Aromatics in Zucchini Rice Recipe

    Elevate the flavor profile of the rice zucchini recipe by adding a medley of aromatic spices to the heated oil and butter. Sprinkle in cumin seeds and mustard seeds, allowing them to crackle and release their enticing aroma into the culinary canvas. Follow this with the addition of red pepper and bay leaves, infusing the dish with layers of complexity and depth.

    3. Sautéing the Rice: Fostering Texture and Flavor in Zucchini Rice Recipes

    Introduce the rice to the fragrant spice blend, stirring vigorously to coat each grain with the aromatic oils. Continue to stir-fry the rice for approximately 2 minutes, coaxing out its nutty flavors and enhancing its texture in preparation for the upcoming infusion of moisture and flavor.

    4. Adding Water and Zucchini: Building Layers of Flavor in Rice Zucchini Recipe

    Elevate the zucchini rice recipe to new heights by incorporating water, fresh zucchini, salt, and a splash of invigorating lemon juice into the saucepan. Stir the mixture well, allowing the flavors to meld harmoniously as it comes to a gentle boil, infusing the rice with the vibrant essence of the zucchini and citrus.

    5. Simmering to Perfection: Achieving Tender Texture in Zucchini Rice

    Once the rice mixture reaches a rolling boil, reduce the heat to low and cover the pan, initiating the gentle simmering process. Allow the rice to cook undisturbed for approximately fifteen minutes, or until the grains are tender and have absorbed the flavorful liquid, resulting in a tantalizing medley of textures and tastes in the completed zucchini rice recipes.

    6. Serving Suggestions: Enhancing Enjoyment of Zucchini Rice

    Indulge in the delightful simplicity of zucchini rice by serving it as is, alongside comforting accompaniments such as soup, yogurt, and pickle. For a decadent twist, consider melting a generous portion of cheddar cheese over the rice, imparting a luscious richness that elevates the dish to new heights of indulgence.

    Suggestions for Variation: Experimenting with Flavors in Zucchini Rice

    For a refreshing twist on the classic recipe, consider substituting zucchini with 1 1/2 cups of finely chopped spinach, infusing the dish with vibrant green hues and the earthy essence of leafy greens. This variation offers a delightful alternative for those seeking to explore new flavor profiles while retaining the comforting appeal of zucchini rice.

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