Low Fat Vegetarian Recipes: Delicious and Healthy Indian Options
Maintaining a low-fat diet is essential for overall health and well-being, and Indian cuisine offers a variety of low fat indian vegetarian recipes that are both delicious and nutritious. Whether you’re looking for low calorie Indian food, fat free dinner ideas, or simply low calorie recipes, this guide provides a selection of dishes perfect for a healthy lifestyle. Let’s explore some fantastic low fat vegetarian recipes that you can incorporate into your diet.
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 low calorie Indian food. Oats are known for their health benefits, making this a great start to your day with low calorie recipes.
Moong Dal Cheela
Moong Dal Cheela, or lentil pancakes, is a protein-rich breakfast that fits well within low fat vegetarian 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 low calorie 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 low calorie Indian food 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 Tofu
Palak Tofu is a nutritious dish made with spinach and tofu. Rich in iron and protein, this dish fits perfectly within low fat vegetarian recipes. It can be paired with a side salad for a balanced meal, making it one of the best low calorie recipes for lunch.
Dinner Recipes
Moong Dal Tadka
Moong Dal Tadka is a simple yet flavorful lentil dish that fits perfectly within low calorie Indian food. Made with split yellow lentils and a blend of spices, this dish is a staple in Indian households. It’s a nutritious and satisfying way to enjoy fat free dinner ideas.
Vegetable Stir Fry
Vegetable Stir Fry is a quick and easy dinner option that fits well within low fat vegetarian recipes. Using a variety of colorful vegetables and minimal oil, this dish is not only healthy but also packed with nutrients. It’s a great way to enjoy low calorie recipes in a simple and flavorful manner.
Snack Recipes
Sprout Salad
Sprout Salad is a refreshing and nutritious snack that fits well within low fat vegetarian recipes. Made with sprouted legumes, fresh vegetables, and a tangy dressing, this salad is a perfect example of low calorie Indian food that is healthy and delicious.
Roasted Makhana
Roasted Makhana are fox nuts that are lightly roasted and seasoned with spices. This snack is not only crunchy and addictive but also fits perfectly into the fat free dinner ideas category. It’s a healthy option for those mid-day cravings.
Dessert Recipes
Fruit Salad
Fruit Salad is a nutritious and refreshing dessert made with a mix of fresh fruits, spices, and lime juice. This dessert is a delightful example of low calorie 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.
Chia Seed Pudding
Chia Seed Pudding is a versatile dessert that can be flavored with vanilla, cocoa, or fruits. This dish is perfect for those seeking low fat vegetarian recipes as it uses plant-based milk and is sweetened with a sugar substitute. It’s a nutritious and satisfying way to end a meal.
Elevancing Your Low-Fat Menu
To make your low-fat menu even more delightful, consider adding dishes from related categories that complement these low-fat vegetarian recipes. Indian snacks like roasted makhana and sprout salad can offer a variety of flavors and textures.
For a sweet ending, explore Indian desserts such as fruit salad and chia seed pudding, made with low-fat ingredients. Incorporating healthy recipes like quinoa salad and vegetable stir-fry can provide 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 tofu or moong dal tadka can add a touch of authenticity to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular low calorie Indian food options?
A: Some popular low calorie Indian food options include Oats Upma, Moong Dal Cheela, Quinoa Salad, Palak Tofu, Moong Dal Tadka, Vegetable Stir Fry, Sprout Salad, Roasted Makhana, Fruit Salad, and Chia Seed Pudding.
Q: How can I make traditional Indian food low in fat?
A: To make traditional Indian food low in fat, try recipes like Moong Dal Tadka, Vegetable Stir Fry, and Palak Tofu. These recipes are modified to include heart-healthy ingredients while retaining their authentic flavors.
Q: What are some fat free dinner ideas for a party?
A: Some fat free dinner ideas for a party include Quinoa Salad, Sprout Salad, Roasted Makhana, and Fruit Salad. These dishes are flavorful and perfect for gatherings while being mindful of fat content.
Q: Can I prepare low calorie Indian food in advance?
A: Yes, many low calorie Indian food recipes can be prepared in advance and stored. Snacks like Roasted Makhana and Sprout Salad can be made ahead of time, while dishes like Moong Dal Tadka and Vegetable Stir Fry can be prepared and refrigerated.
Q: What are some healthy options for low calorie Indian food?
A: Some healthy options for low calorie Indian 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
Low fat vegetarian recipes are a celebration of healthy and flavorful meals. Whether you’re looking for low calorie Indian food or low calorie 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 heart health. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!
By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s a low fat vegetarian recipe to suit every taste. Happy cooking and healthy eating!
Zucchini Pasta: Delicious Vegan and Gluten-Free Zucchini Noodles
Zucchini Pasta is a healthy replacement for pasta. This is a great recipe, super easy, quick and delicious. I like to serve this with homemade tomato sauce or you can serve with your own favorite sauce. Zucchini Pasta is also vegan and gluten free.
In a sauce pan add the oil basil, oregano, red chili flakes add the tomatoes cook over medium heat. Tomatoes should be soft and little mushy. Add salt sugar and corn starch and cook for another minute until most of the water from tomato has evaporated. Keep the sauce aside.
spiralize your zucchini into noodles using a vegetable spiral slicer this is readily available.
Heat the oil in a sauce pan over medium heat add the mushrooms, stir-fry until mushrooms lightly browned. Add zucchini spirals sprinkle the salt and basil. Stir fry for about 2 minutes.
Craving something savory and delicious? This Spicy Corn Chaat is the perfect spicy snack that is sure to satisfy your cravings. It's also easy and quick to prepare!
1cupgreen and yellow bell pepper finely choppeduse any bell pepper you have, I decide to use them for color
1/2cupfinely chopped tomato
1tspginger juice
1tspsalt
1/2tspblack saltoptional
1tspcumin seed powderroasted
1/4tspblack pepper
1/4tspred chili powder
1tspgreen chilifinely chopped, adjust to taste
1Tbspcilantrofinely chopped
1Tbsplemon juice
Instructions
Mix all the dry ingredients together, salt, black salt, roasted cumin seed powder, black pepper, and chili powder, set aside.
Thaw the frozen corn kernels and lightly squeeze some water out.
Coat the nonstick frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously. Some corn will start popping and they start getting some brown spots. Turn off the heat.
After corn comes to room temperature add all the ingredients, bell peppers, tomato, sprinkle the spice mix, ginger juice, cilantro and lemon juice and add the green chili to you taste. Mix them well.
Spicy Corn Chaat is a flavorful appetizer or snack made from boiled corn kernels mixed with a blend of spices and tangy chutneys. It’s a gluten-free, low-cholesterol, and low-fat option, perfect for those looking for a healthy yet satisfying treat. This vegan dish makes for a great lunch box suggestion or a quick bite any time of the day.
Introduction to Spicy Corn Chaat
Indulge in the delightful flavors of spicy corn chaat with this easy-to-follow recipe. A popular street food in India, this spicy sweet corn chaat combines the sweetness of corn with tangy and spicy flavors, creating a tantalizing snack or appetizer. Learn how to make spicy corn chaat at home and treat yourself to a burst of deliciousness in every bite.
Ingredients for Spicy Corn Chaat
To prepare this lip-smacking spicy corn chaat recipe, you’ll need fresh or frozen corn kernels, finely chopped vegetables tomatoes, and bell peppers, green chilies for heat, chaat masala for that quintessential Indian flavor, and a squeeze of lemon juice to brighten up the dish.
Step-by-Step Instructions for Making Spicy Corn Chaat
1. Preparing the Corn Start by boiling the corn kernels until they are tender. Drain the water and set aside.
Sautéing the Vegetables In a pan, heat some oil and add tomatoes, and bell peppers until they are soft and slightly caramelized. Add finely chopped green chilies for an extra kick of heat.
Mixing the Corn and Vegetables Combine the boiled corn kernels with the sautéed vegetables in a mixing bowl. Toss them together gently to ensure even distribution of flavors.
Seasoning with Chaat Masala Sprinkle generous amounts of chaat masala over the corn and vegetable mixture. This spice blend adds a burst of tanginess and complexity to the chaat.
Adding Lemon Juice Squeeze fresh lemon juice over the chaat to enhance its flavors and add a refreshing citrusy note.
Serving the Spicy Corn Chaat Transfer the prepared spicy corn chaat to serving bowls and garnish with fresh cilantro leaves for a pop of color and freshness. Serve immediately and enjoy the irresistible flavors of this delightful chaat.
Tips for Making the Best Spicy Corn Chaat
Use fresh corn kernels for the best taste and texture, but frozen corn works well too.
Adjust the spiciness according to your preference by adding or reducing the amount of green chilies.
For added crunch, you can toss in some crushed papdi or sev just before serving.
Variations of Spicy Corn Chaat
Cheesy Corn Chaat: Sprinkle grated cheese over the chaat for a creamy and indulgent twist.
Avocado Corn Chaat: Add diced avocado to the chaat for a buttery texture and extra creaminess.
Spicy Corn Salad: Skip the chaat masala and lemon juice, and toss the corn and vegetables with a zesty vinaigrette for a refreshing salad.
Benefits of Spicy Corn Chaat
Spicy corn chaat is not only delicious but also nutritious. Corn is a good source of fiber, vitamins, and minerals, while the vegetables add an array of nutrients. This chaat makes for a wholesome snack or appetizer that is both satisfying and nourishing.
FAQs (Frequently Asked Questions)
Q: Can I make spicy corn chaat ahead of time?
A: While it’s best enjoyed fresh, you can prepare the components ahead of time and assemble the chaat just before serving to maintain its crunchiness and flavors.
Q: Can I use canned corn for this recipe?
A: While fresh or frozen corn is preferable, you can use canned corn if that’s what you have on hand. Just make sure to drain and rinse the corn before using it in the chaat.
Q: Is spicy corn chaat suitable for vegetarians and vegans?
A: Yes, this recipe is completely vegetarian and vegan-friendly, as it only contains plant-based ingredients.
If you liked the recipe here are some other recipes that you may like too
Vegetable Cheela: A savory Indian pancake made with mixed vegetables and chickpea flour.
Palak (Spinach) Paneer: A classic North Indian dish made with spinach and paneer cheese cooked in a creamy tomato-based sauce.
Heat oil in a non-stick pan, add coriander seeds, coriander powder, cumin powder, red chilli powder, fennel powder, garam masala powder and salt and mix well and sauté for 2 minutes add little water to avoid over cooking, Add soaked moong daal , ½ half cup water, dry mango powder and chat masala mix well and cook till moong daal is fully cooked
When daal mixture becomes dry, transfer it into another bowl and let it cool.
Preheat oven to 180° C
Put refined flour in a bowl, add salt, baking powder, ghee and carom seeds and mix well. Add sufficient water and knead into a stiff dough. Cover the bowl with cloth and rest the dough for 20 minutes.
Divide the dough into equal portions and shape into balls. Apply a little oil to each ball, press them slightly and roll out into small puris with the edges being thinner than the centre. Place some of the daal mixture in the centre, dampen the edges, bring them together and press to seal.
Press slightly and roll into small puris ensuring that the filling is evenly spread.
Grease a baking tray, place the kachoris in it, brush them with a little ghee and bake in the preheated oven at 200° C for about 15 minutes or till the kachoris are cooked and golden.
Arrange them on a serving plate and serve hot with tamarind chutney and chopped onion
Quinoa salad is a healthy and delicious salad. This bright and colorful salad is also a great summertime recipe. For this particular salad, I made my own homemade dressing with ginger. Ginger gives a refreshing kick to the salad. Quinoa is naturally gluten free and also high in protein.
1 large romaine lettuce chopped, discard the outside leaves
2cup arugula
1cup English cucumber cut into 1/4-inch cubes
1 medium size tomato diced
1 orange peeled and diced
About 1/4 cup feta cheese
Dressing
1 tablespoon vinegar, I am using rice vinegar
2tablespoons lemon juice
2tablespoons olive oil
1teaspoon sugar
1/2teaspoon salt
1/4 teaspoon black pepper
1/4teaspoon mustard (rai) powder
1 teaspoon ginger juice*
Instructions
For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester, and squeeze the juice with fingers.
Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until all the water has been absorbed, this will take about 12 minutes. Set aside to cool.
In a salad bowl layered all the ingredients, spread the lettuce, arugula, quinoa save about 1/4 cup, then cucumber, tomatoes, and orange. Drizzle the salad dressing, sprinkle the saved quinoa and the last spread the feta cheese.
Khaman (Besan) dhokla, is a tasty Gujarati snack. This salty vegan, gluten free snack has a texture similar to cake. This is a popular street food in Gujarat. The best snacks are usually easy and quick to make. This is a delicious guilt-free snack, or side dish that can go with any meal.
1-1/4cups water use as needed to make pouring consistency
2-1/2teaspoons Eno (fruit Salt)
For Seasoning:
2tablespoons oil
1/2teaspoon mustard seeds (rai)
1/2 teaspoon sesame seeds (til)
4-5 curry leaves optional
2 green chili seeded and cut into 4 length wise
Also need 2-3 tablespoons hot water
Utensils to steam Dhokla
Dhokla maker – or, if you don’t have that, use all three of the following: that’s what I am also using
Covered pan large enough to hold round cake rack
Round cake-cooling rack
Round 9” cake pan
Instructions
Sift the besan, and make batter should be smooth and pouring consistency. Add all the ingredients except the ENO to the batter sooji, salt, sugar, asafetida, ginger, citric acid and green chili, mix it well, if needed add little more water. Set aside. We will add the ENO just before steaming.
Grease the cake pan and set aside.
Set the cake rack in the pan. Add 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 the ENO to the batter and beat the batter for a minute, batter will become airy and frothy. 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 8 minutes on medium heat. Do not open the pen in between.
Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and let it sit over the stem for 4-5 minutes covered.
Prepare the seasoning
Heat oil in a small pan over medium heat moderately. Add mustard seeds, and sesame seeds stir for 3-4 seconds, add green chili stir and curry leaves, stir for few seconds. Cover the pan and turn off the heat. Careful curry leaves will splatter.
First drizzle the hot water over dhokla this will keep the dhokla moist. Then drizzle the seasoning over.
Cut them in squares.
Serve with Hari cilantro chutney. Taste best when it is served warm.
Notes
Suggestion
Khaman Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
This light and fluffy snack is perfect for those looking for healthier options due to its low-fat content and absence of cholesterol. It can also be an ideal addition to lunch boxes, providing a nutritious and flavorful alternative to traditional snacks. Moreover, Khaman Dhokla’s vegan ingredients make it inclusive for those adhering to plant-based diets.
With its savory taste and soft texture, Khaman Dhokla is a popular choice for street food enthusiasts seeking satisfying yet wholesome options. Its ability to cater to various dietary needs while offering delicious flavors makes it a versatile and beloved dish in Indian cuisine.
Understanding the Method:
To begin our journey towards mastering Khaman Dhokla, it’s essential to understand the method behind its preparation. The process involves creating a smooth batter from besan (gram flour) along with a blend of spices and other ingredients. The batter is then steamed until it rises and cooks to perfection. Let’s delve into the detailed steps involved in making this savory delight:
Preparing the Batter:
Sift the besan to ensure a smooth texture.
Gradually add water to achieve a pouring consistency, ensuring there are no lumps.
Incorporate additional ingredients such as sooji (semolina), salt, sugar, asafetida, ginger, citric acid, and green chili, mixing thoroughly.
Adjust the batter consistency if necessary by adding a little more water.
Set aside the batter and refrain from adding ENO (fruit salt) at this stage.
Setting up for Steaming:
Grease a cake pan and set it aside.
Place a cake rack inside a saucepan and add water, ensuring it touches the cake rack.
Bring the water to a boil over medium heat.
Adding ENO and Steaming:
Just before steaming, add ENO to the batter and beat vigorously for a minute until the batter becomes airy and frothy.
Quickly pour the batter into the greased cake pan and place it inside the saucepan over the cake rack.
Cover the saucepan and steam the dhokla for approximately 8 minutes on medium heat without opening the lid.
To check for doneness, insert a knife into the dhokla; if it comes out clean, the dhokla is ready.
Turn off the heat and let the dhokla sit over the steam for 4-5 minutes, covered.
Preparing the Seasoning:
Heat oil in a small pan over medium heat.
Add mustard seeds and sesame seeds, stirring for a few seconds until they begin to crackle.
Incorporate green chilies and curry leaves, stirring briefly.
Cover the pan and turn off the heat, being cautious as curry leaves may splatter.
Finishing Touches and Serving:
Drizzle hot water over the steamed dhokla to keep it moist.
Pour the prepared seasoning over the dhokla.
Cut the dhokla into squares for serving.
Serve warm with Hari cilantro chutney for a delightful culinary experience.
Tips for Perfecting Khaman Dhokla:
Now that we’ve outlined the method, let’s delve into some essential tips to ensure your Khaman Dhokla turns out perfect every time:
Consistency is Key: Achieving the right consistency of the batter is crucial for fluffy dhoklas. Aim for a smooth, lump-free batter with a pouring consistency.
Timeliness: Once ENO is added to the batter, it should be steamed immediately to ensure the dhokla rises properly.
Steaming Technique: Maintain a medium heat while steaming and resist the urge to open the lid during the steaming process, as this may affect the dhokla’s texture.
Seasoning Sensation: The tempering or seasoning adds an extra layer of flavor to the dhokla. Ensure the mustard seeds crackle and the curry leaves release their aroma for the perfect seasoning.
Serving Suggestions: Khaman Dhokla tastes best when served warm with fresh Hari cilantro chutney. The combination of flavors elevates the culinary experience.
Frequently Asked Questions (FAQs):
Here are some common queries regarding Khaman Dhokla along with their answers:
Can I make Khaman Dhokla in advance?
Yes, you can prepare Khaman Dhokla in advance and refrigerate it for a few days. Before serving, reheat the dhokla either in a microwave or by steaming.
Can I customize the spice level of Khaman Dhokla?
Absolutely! Feel free to adjust the quantity of green chilies according to your spice preference. You can also omit them altogether for a milder flavor.
What can I serve with Khaman Dhokla besides chutney?
Khaman Dhokla pairs well with a variety of accompaniments such as tamarind chutney, mint chutney, or even a tangy tomato-based sauce.
Can I freeze Khaman Dhokla for later use?
While it’s best enjoyed fresh, you can freeze Khaman Dhokla for a short period. Ensure it is tightly wrapped to prevent freezer burn, and thaw it thoroughly before reheating.
Health Benefits of Khaman Dhokla:
Apart from its delicious taste, Khaman Dhokla offers several health benefits
Rich in Protein: Gram flour, the main ingredient in Khaman Dhokla, is an excellent source of plant-based protein, making it a nutritious snack or meal option.
Low in Calories: Steamed rather than fried, Khaman Dhokla is relatively low in calories compared to other fried snacks, making it a healthier choice for weight-conscious individuals.
Gluten-Free: Since Khaman Dhokla is made from gram flour, it is naturally gluten-free, catering to individuals with gluten intolerance or celiac disease.
Easy to Digest: The steaming process makes Khaman Dhokla light and easy to digest, making it suitable for individuals with digestive sensitivities.
Mastering the art of making Khaman Dhokla is a rewarding culinary journey. By following the detailed method, incorporating essential tips, and exploring serving suggestions and health benefits, you can elevate your dhokla-making skills to new heights. Whether enjoyed as a snack, breakfast item, or party appetizer, Khaman Dhokla is sure to tantalize your taste buds and leave you craving for more. So, gather your ingredients, embark on this flavorful adventure, and savor the joy of creating and indulging in homemade Khaman Dhokla!
Spinach kofta curry is an exotic gravy-based dish. These spinach and potato koftas (also known as pakoras or dumplings) are simmered in rich creamy tomato gravy making this a very delicious dish. Spinach kofta can be served with any Indian flat bread like Roti, Naan, Paratha, or with plain white rice. This will be enjoyed by everyone.
Mix all the ingredients for kofta spinach, potatoes, cumin seeds, and salt, this mix should consistency of dough. Notes: spinach should be pat dry and potatoes should be firm not overcook. Otherwise mix will be very soft and will not hold the shape after adding to the gravy.
With oiled hands, divide the mixture into 24 to 30 equal parts. Make them in round balls.
Make the batter add the water slowly as needed in the besan, batter should be very smooth no lumps. It should be pouring consistency.
Heat the oil in a frying pan on medium high heat. Frying pan should have about 1 inch of oil. Oil should be moderately hot. To check if the oil is ready, put small piece of mix in the oil, oil should sizzle.
Dip the spinach balls in the batter one at a time and slowly drop into the frying pan. Fry koftas until golden-brown all around. Turn them occasionally. This should take about 3-4 minutes.
Making Gravy:
Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add the asafetida, cumin seeds stir for a minute. Lower the heat to low, add the other spices except garam masala, coriander powder, turmeric, salt sugar, turmeric, and cashew powder. Stir-fry for a minutes.
Add the tomato puree, increase the heat to medium cook until the tomato mixture starts leaving the oil and reduces to about half in quantity. Add cream save about 1 tablespoon for garnishing and cook for another minute.
Add about 1-1/2 cups of water, as it comes to boil reduce the heat to low and let the gravy cook for few minutes.
Note: adjust the thickness of the gravy to your taste by adjusting the water.
Add the prepared koftas and let it simmer for 1-2 minutes.
Turn of the heat and add the garam masala and cover the pot.
This Eggless Omelet is similar to a variation of besan chila. I combine lots of vegetables including bell pepper, spinach, and tomatoes and then add in some light spices. Now you have a healthy and delicious choice for breakfast or light lunch. It is also vegan and gluten free!
3/4cup besan (gram flour) available in Indian grocery stores
1/2 teaspoon salt
1/2teaspoon cumin seeds (jeera)
1/8teaspoon black pepper
1 green chili finely chopped, optional
1/2 cup tomato seeded and finely chopped
1/2cup finely chopped spinach
1/2cup finely chopped bell pepper
1/2cup water to make batter
2tablespoons oil
Use vegetables quantity as a guide line, it can be little more or less, also change the vegetables to your choice.
Instructions
Mix all the dry ingredients together: besan, cumin seeds, black pepper and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, tomato, spinach, and bell pepper. Mix well.
Heat the skillet on medium heat (Use a non-stick skillet) skillet should be moderately hot. Test by sprinkling a few drops of water on it. Water should sizzle right away.
Pour approx. 1/2cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.
When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds; flip the omelet using a flat spatula.
Press the omelet lightly all around with the spatula to make the omelet cook evenly. Turn the omelet three or four times, until cook well and golden brown on both sides.
Masala Khichdi is a spicy variation of simple khichdi. This is healthy but ultimate comfort food. Khichdi is basically prepared with rice and lentils. Every hosehold has their own recipe for khichdi. At my home khichdi was made just with rice and moong dal. Adding a few vegetables with spicy tomato seasoning makes khichdi a complete meal. Usually khichdi is served with yogurt, pickle and papdam.
1mediumpotato washed peeled and small cubed this will make about 1/2 cup of cubed potatoes
1tspsalt
1/4tspturmerichaldi
1tbspclarified butter (ghe)
3cupswater for cooking
Spices
2tbspclarified butter or ghee
1/2tspcumin seedsjeera
1/2tspmustard seedsrai
1/8tspasafetidahing
1-1/2cups tomatoes finely chopped
1green chilies finely chopped
1/4tspred chili powder
1/2tspsalt
2tspginger finely shredded
2tbspcilantro finely choped
1/4tspgaram masala
Instructions
Wash rice and moong dal changing water 3 to 4 times, drain the water. Use the pressure cooker to save time. In preassure cooker add rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.
Close the pressure cooker and seal the exhaust, or put the weight. Cook over high heat.
After the pressure cooker start steaming lower the heat to medium and cook for about 4 minutes.
Turn off the heat and wait until steam has stopped before opening the cooker.
Mix the khichdi well, dal and rice should be very soft, little mushy.
Heat the clarified butter in other saucepan over medium heat, Test the oil by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the cumin seeds, black mustard seeds, and asafetida as seeds crack add tomatoes, green chili, ginger, salt and red pepper stir.
Let tomatoes cook over medium heat until they are tender and mushy. This should take about 6 to 7 minutes. Lower the heat to low. Add cilantro and garam masala, stir for a minutes.
Add cooked rice, mix gently, and add hot water slowly as needed. Consistency of the khichdi should be like runny dough. Note: as khichdi cools will become little thick.
Serve khichdi hot, and serve the khichdi with pickle, yogurt and papdam.
Masala Khichdi Recipe: A Flavorful Blend of Spices & Goodness
Masala Khichdi is a spicy rice-based variation of simple khichdi. It is a healthy gluten-freelow fat but amazing comfort food and a great lunch box option. Khichdi is prepared with rice and lentils. Every household has its khichdi masala recipe. Adding a few vegetables with spicy tomato seasoning makes khichdi a complete meal. Usually, khichdi is served with yogurt, pickles, and papadam.
Preparing the Ingredients: Washing and Pressure Cooking
Begin the process of making this flavorful masala khichdi recipe by thoroughly washing the rice and moong dal, and changing the water 3 to 4 times. Drain the water and transfer the washed rice and dal to a pressure cooker to save time. In the pressure cooker, combine the rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.
Pressure Cooking the Masala Khichdi: Infusing Flavors
Close the pressure cooker securely and seal the exhaust or place the weight on top. Cook the mixture over high heat until the pressure cooker starts steaming. Once steaming begins, reduce the heat to medium and continue cooking for about 4 minutes.
Allowing Pressure to Release: Ensuring Safety
Turn off the heat and patiently wait until the steam has completely stopped before opening the pressure cooker. This step ensures safety and allows the pressure to release naturally.
Mixing the Masala Khichdi: Achieving Desired Texture
Once the pressure has dissipated, carefully open the pressure cooker and mix the dal khichdi masala well. The dal and rice should be very soft and slightly mushy, creating a comforting and hearty texture.
Tempering the Spices: Enhancing Flavor
In another saucepan, heat clarified butter over medium heat. Test the oil’s readiness by adding a cumin seed; if it crackles right away, the oil is ready. Add cumin seeds, black mustard seeds, and asafetida, and stir until the seeds crackle. Then, add tomatoes, green chili, ginger, salt, and red pepper, allowing the tomatoes to cook until tender and mushy for about 6 to 7 minutes over medium heat. Lower the heat, add cilantro and garam masala, and stir for an additional minute.
Incorporating the Dal Khichdi Masala: Achieving Consistency
Add the cooked rice to the saucepan, mixing gently. Gradually add hot water as needed to achieve the desired consistency of the dal khichdi masala, resembling a runny dough. Note that the dal khichdi masala will thicken slightly as it cools.
Serving the Masala Khichdi: Enjoying Comfort and Flavor
Serve the masala khichdi hot, accompanied by pickle, yogurt, and papadam. This comforting and flavorful dish is sure to satisfy your taste buds and provide a wholesome meal experience.
Modak is a delicious sweet steamed rice dumpling filled with coconut and nuts. It is also vegan and gluten free. This is a very popular sweet for Ganesh Chaturthi festival which is a celebration in western and south India.
1/3cup freshly shredded coconut; I am using frozen shredded coconut this works well, available in Indian grocery stores
3tablespoons almonds coarsely ground
3 tablespoons jaggery finely chopped, gur (unrefined cane sugar) available in Indian grocery stores
1/8 teaspoon cardamom powder
1 tablespoon oil
Instructions
Use a small frying pan, over low heat, and dry roast almonds for about one minute. Add oil, coconut and jaggery cook stirring continually until jaggery has melted and mixture becomes like soft dough, this should take about three to four minutes. Set aside.
Boil the water in a pan with salt and oil, after water comes to boil lower the heat to low and add the rice flour, mix it well. Remove from the heat and cover the pan. Let it sit for about fifteen minutes or until it is warm.
Take the rice flour mixture in a bowl, lightly oil your palm and knead the dough to make soft pliable dough. Dived the dough into 10 equal parts, and make them into smooth balls.
Take one part of the dough and with your fingers flatten the edges to about three-inch in diameter, leaving the center a little thicker than the edges.
Place one teaspoon of the filling in the center. Sealed the filling shaping it into dome shape. Proceed to make all modaks same way.
Steam the modaks in covered pan over medium heat about 10 minutes; finished modak will have a little shiney glazed.
Moong dal khichdi is a very basic and healthy food. Every house hold has their own recipe for khichdi. At my home khichdi was made with split moong dal and rice. I have added the laucki (ghia, opo squash, bottle gourd), to make this a more complete one dish and one pot meal.
2 cup shredded opus also known as bottle guard, laucki or ghia, you can also use zucchini shredded with skin on
1tablespoon clarified butter (ghee) if you are vegan replace the ghee with oil
1teaspoon cumin seeds (jeera)
1/8teaspoon asafetida (hing)
1-1/4teaspoon salt
2teaspoon ginger finely grated (adrak)
3-1/2cups water
For serving
2tablespoons hot clarified butter (ghee) optional
Instructions
Wash and soak the rice and moong dal in about 3 cups of water for at least 15 minutes. Drain the water and set aside.
Heat the clarified butter in a pressure cooker over medium high heat. When butter is moderately hot, add cumin seeds and asafetida. After the seeds crack add all the other ingredients for khichdi and stir.
Close the pressure cooker and seal the exhaust, or put the weight.
After the pressure cooker start steaming lower the heat to medium and cook for about 7 minutes.
Turn off the heat and wait until steam has stopped before opening the cooker.
Mix the khichdi well, dal and rice should be very soft, little mushy. Consistency of the khichdi should be like runny dough. Note: as khichdi cools will become little thick. If needed add boiling water too adjust the consistency of your liking.
Traditionally hot butter is poured over khichdi before serving, serve hot.
Delicious Moong Dal ki Khichdi Recipe: An easy step by step preparation
Moong dal ki khichadi is a traditional gluten free, low fat, quick & easy Indian dish renowned for its simplicity, versatility, and nutritious profile. At its core, it comprises moong dal (split mung beans) and rice, which are cooked together to create a wholesome and satisfying meal.
Thoroughly Washing and Soaking for Flavorful Moong Dal Ki Khichdi
Commence the culinary journey of crafting the perfect moong dal ki khichdi by meticulously washing and soaking the rice and moong dal in approximately 3 cups of water for a minimum duration of 15 minutes. This essential step ensures that the grains imbibe adequate moisture, crucial for achieving the desired texture and taste in the moong dal khichdi. Post-soaking, meticulously drain the water and set the rice and dal aside, ready to absorb the aromatic flavors awaiting them.
Tempering the Spices: Elevating Flavor Profiles in Split Moong Dal Khichdi
In a heavy-bottomed pressure cooker, elevate the culinary experience by heating clarified butter over medium-high heat until it reaches an optimal temperature. Once sufficiently heated, introduce the fragrant duo of cumin seeds and asafetida into the glistening butter, allowing them to sizzle and release their captivating aromas. As the seeds crackle, gracefully incorporate all the other ingredients essential for crafting the quintessential moong dal khichadi, ensuring each component contributes to the symphony of flavors that define this revered dish.
Pressure Cooking: Sealing and Culinary Alchemy in split Moong Dal Khichdi
Embrace the essence of culinary alchemy as you tightly seal the pressure cooker and ignite the flames of anticipation by activating the exhaust or positioning the weight atop. As the pressure cooker builds momentum and begins to emit a gentle stream of steam, revel in the anticipation of the transformative process unfolding within, signifying the metamorphosis of simple ingredients into a tantalizing ensemble known as dal khichadi.
Cooking Under Pressure: Nurturing Texture and Flavor in split Moong Dal Khichdi
With the pressure cooker exuding a gentle hiss of anticipation, regulate the heat to a medium setting and allow the dal khichadi to undergo its metamorphosis for an approximate duration of 7 minutes. This judicious cooking period fosters the delicate interplay of flavors and textures, ensuring that the rice and dal emerge soft and supple, a testament to the culinary prowess employed in crafting this illustrious dish.
Releasing Pressure: Embracing Tradition and Consistency in Dal Khichadi
Upon completion of the cooking process, gracefully relinquish the pressure cooker from its duties and patiently await the cessation of steam before venturing to unveil the treasure concealed within. As the lid is lifted, marvel at the amalgamation of flavors and textures that greet your senses, each spoonful promising a symphony of sensations that define the essence of moong dal khichadi. With gentle, yet deliberate strokes, ensure the khichdi is thoroughly mixed, allowing the rice and dal to meld seamlessly and attain a consistency akin to that of runny dough, a hallmark of culinary perfection.
Adjusting Consistency: Fine-tuning Your Moong Dal Khichadi Masterpiece
Should the need arise, exercise culinary finesse by judiciously adjusting the consistency of the khichdi to suit your preferences. Introduce boiling water in measured increments to achieve the desired thickness, bearing in mind that as the dal khichadi cools, it may undergo a slight thickening process, necessitating preemptive measures to maintain its impeccable texture throughout.
Serving Tradition: Enhancing Flavor and Tradition with Hot Butter
Stay true to tradition and honor the heritage of moong dal ki khichdi by drizzling a generous portion of piping hot butter over the sumptuous ensemble before serving. This timeless practice not only imbues the dish with an additional layer of richness and flavor but also pays homage to the culinary customs and traditions that have stood the test of time, enriching the dining experience and elevating it to an unparalleled level of indulgence.
Serving Suggestions: Completing the Culinary Odyssey of Moong Dal Khichdi
Embark on a culinary odyssey of unparalleled flavor and indulgence as you savor each spoonful of the meticulously crafted moong dal khichdi. Accompany this gastronomic delight with an assortment of tangy pickle, creamy yogurt, and crispy papadum, each element serving to enhance and complement the nuanced flavors and textures of the dish. Let every bite be a testament to the culinary ingenuity and mastery that have culminated in the creation of this timeless masterpiece, a feast for both the senses and the soul.
There's nothing like a fresh salad. They are healthy and contrary to popular belief they can be quite filling and extremely satisfying! Spinach Couscous Salad is made with fresh spinach, arugula, couscous, sliced red grapes, cheese crumbles, pecans and my special house-dressing!
2cups spinach, steamed removed and roughly chopped
2cups arugula roughly chopped
1/4 cup pecans roasted and roughly chopped
1/2cup seedless red grapes cut in half
1/2cup pear cut into bite size pieces
3 tablespoons feta cheese crumbled
2/3cup water
Dressing
2tablespoons balsamic vinegar
2tablespoons olive oil
2teaspoons sugar
½ teaspoon salt
¼teaspoon black pepper
½teaspoon mustard (rai) powder
1 teaspoon ginger juice*
Instructions
For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester, and squeeze the juice with fingers.
Boil the water in a saucepan over medium high heat with oil and salt. Add couscous mix it, cover the pan and turn off the heat. Couscous should be ready in about 5-6 minutes, fluff couscous with a fork. Set aside.
Toss spinach, arugula, couscous, pecans, and grapes together pour the dressing over and toss, sprinkle the feta cheese.
Sindhi Kadhi is very delicious and nutritious gravy based main course dish. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and also can be served as a soup.
2 cups of mixed vegetables (I am using 8 okras slit into 2 vertically, 1/4 cup carrots sliced in rounds, 1 small potato cubed, 1/4 cup cut green beans about 1 inch longs)
Also need 1 tablespoon oil for stir-fry okra
5cups of water
Instructions
Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside.
Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red pepper, ginger, and curry leaves stir for few seconds.
Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes).
Add about 4 cups of water slowly, stirring continuously to avoid forming lumps.
Add turmeric, salt, potatoes, green beans and carrots.
After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery.
Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat.
Serve hot. Sindhi kadhi taste great with rice or serve as a soup.
How To Make Sindhi Kadhi: Savor The Flavors Of Sindhi Kadhi
Sindhi Kadhi is a flavorful and aromatic dish hailing from the Sindhi cuisine, known for its unique blend of spices and tangy flavors. This Sindhi Kadhi recipe features a medley of vegetables simmered in a creamy gram flour gravy, creating a dish that’s both comforting and nourishing. With its rich flavors and wholesome ingredients, Sindhi Kadhi is a beloved dish that’s perfect for any occasion. Sindhi Kadhi is a traditional dish originating from the Sindhi region of Pakistan and India.
It’s a flavorful and tangy soup made primarily with dal (lentils) and various vegetables. This dish is naturally gluten-free and low in fat, making it suitable for individuals with dietary restrictions. To prepare Sindhi Kadhi, lentils are cooked until they are soft and then combined with a variety of vegetables such as okra, potatoes, carrots, and tomatoes. The soup is seasoned with a blend of spices including turmeric, cumin, coriander, and mustard seeds, which give it its distinctive flavor profile.
To commence the preparation of Sindhi Kadhi, begin by thoroughly washing and drying the okra. Subsequently, delicately remove the tops of the okra and set them aside. Heat a tablespoon of oil in a skillet over medium-high heat. Once the oil reaches its optimal temperature, add the prepared okra and stir-fry until it reaches a tender consistency. This step enhances the flavor and texture of the okra, ensuring it is cooked to perfection. Once accomplished, set aside the cooked okra for future use.
Next, in a saucepan, heat some oil over medium-high heat. Add fenugreek seeds and cumin seeds, allowing them to crackle. As they release their aroma, incorporate the asafetida, red pepper, ginger, and curry leaves, stirring for a few seconds. This process allows the spices to infuse into the oil, imparting their flavors to the dish.
Lower the heat to medium and add besan (gram flour) to the spice-infused oil. Continuously stir the besan until it turns golden brown and emits a fragrant aroma, typically taking around 4 to 5 minutes. This roasting process is crucial as it enhances the nutty flavor of the besan, adding depth to the kadhi.
Gradually pour in about 4 cups of water while stirring continuously to prevent the formation of lumps. This step ensures that the besan is evenly dispersed in the liquid, creating a smooth consistency for the kadhi base.
Now, add turmeric, salt, potatoes, green beans, and carrots to the kadhi base. These vegetables not only contribute to the nutritional value of the dish but also add color and texture. Allow the kadhi to come to a gentle boil, then reduce the heat to low-medium, cover the pan, and let it simmer for 8 to 10 minutes until the vegetables are tender. If necessary, adjust the consistency by adding more water, ensuring that it retains a slightly thick, running consistency.
Once the vegetables are cooked, add the previously prepared okra and tamarind pulp to the kadhi. Allow the kadhi to come to a boil again, then let it simmer for another 6 to 7 minutes over medium-low heat. This final step allows all the flavors to meld together, creating a harmonious balance in the dish.
Tips for Perfect Sindhi Kadhi
Variety of Vegetables: Experiment with different vegetables to add depth and flavor to the kadhi. Vegetables like bitter gourd (karela) and eggplant (brinjal) can also be used to enhance the taste of the dish.
Consistency of Kadhi: Adjust the amount of water added to the kadhi to achieve the desired consistency. The kadhi should have a creamy texture that coats the back of a spoon.
Balancing Flavors: Taste the kadhi and adjust the seasoning according to your preference. You can add more salt, sugar, or lemon juice to balance the flavors and enhance the taste.
Variations of Sindhi Kadhi
Paneer Kadhi: Add cubes of paneer (Indian cottage cheese) to the kadhi for a creamy and indulgent variation. Paneer adds richness and protein to the dish, making it more satisfying.
Sprouted Lentils: Add sprouted lentils such as moong dal or matki to the kadhi for added nutrition and texture. Sprouted lentils are high in protein and fiber, making them a healthy addition to the dish.
Benefits of Sindhi Kadhi
Rich in Vitamins and Minerals: Sindhi Kadhi is loaded with a variety of vegetables, providing essential vitamins, minerals, and antioxidants that promote overall health and well-being.
Digestive Aid: Gram flour (besan) is known for its digestive properties and helps aid in digestion, making Sindhi Kadhi a comforting and soothing dish for the stomach.
Wholesome and Nourishing: With its blend of vegetables, spices, and gram flour gravy, Sindhi Kadhi is a wholesome and nourishing meal that’s perfect for the whole family.
Frequently Asked Questions (FAQs)
Can I make Sindhi Kadhi without vegetables?
Yes, you can make a simple version of Sindhi Kadhi using only gram flour and spices for the gravy. However, adding vegetables enhances the taste and nutritional value of the dish.
Can I make Sindhi Kadhi ahead of time?
Yes, Sindhi Kadhi tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to develop. Reheat it gently before serving.
Is Sindhi Kadhi gluten-free?
Yes, Sindhi Kadhi is naturally gluten-free as it contains no wheat or gluten-containing ingredients.
Explore more delightful Sindhi recipes on Manjula’s Kitchen, such as Sindhi Koki for another culinary adventure.
Beet Soup meets Sambar is an east European Soup with South Indian character. Though spices are used with shyness in this part of the world (Moldova), soups are staples at almost every lunch and dinner. My father loves filling a spoon with sambar powder, and mixing it with any soup my mother makes. Despite the fact that we tell him it needs to cook a bit, he says: “ It loses its flavor” Laughing!!!I am visiting Moldova now and certainly part of my luggage was occupied with spices. For Father’s Day I made a “proper Borsch” with my freshly brought Sambar powder. Did he love it? He devoured it with such slurp!
Add the cabbage, potatoes, carrots and beets. Fry for about 4-5 minutes on medium heat till slightly tender, mixing every now and then.
Pour the hot water over, add the salt, bay leaves, cover with a tight lid and let simmer till the veggies are tender.
Add the Sambar powder and simmer for a couple of more minutes till all flavor is incorporated.
Remove the bay leaves, garnish with parsley, and serve hot.
Add a dollop of sour cream – it pairs very well.
Notes
Father’s Day Note:My father was born during the World War 2, lost his father at war, and knew hardship in his life. With a large family and siblings to care for, he often tells us to appreciate what we have, for there is worse out there. He built our house with his own hands, and hundreds of more, since he was a carpenter/builder all his life.He built a life out of nothing…and we all owe him the wisdom he passes to us.
Masala Zucchini has a nutty and spicy flavor. It's great as a side dish. For this recipe, I used a popular Bengali spice mixture known as punch poran. Punch poran is a blend of five spices which gives a very unique flavor to Zucchini.
2 zucchini large size with skin, sliced in 1/2 inch thick. This will make about 4 cups of sliced zucchini
1 tablespoon oil
1/2teaspoon cumin seeds (jeera)
1/4teaspoon fenugreek seeds (Methi dana)
1/4teaspoon mustard seeds (rai)
1/4teaspoon fennel seeds (saunf)
1/4teaspoon nigella seeds (kalonji)
2 whole red chilies
1/4teaspoon red chili powder
1/4teaspoon turmeric (haldi)
1/2teaspoon heaping salt
1 teaspoon sugar
1/2teaspoon mango powder (amchoor)
1 teaspoon lemon juice
Instructions
Mix the first 5 spices to make Punch Poran cumin, fenugreek, mustard, fennel, and nigella seeds. Set aside.
Heat the oil in a flat sauce pan over medium high heat. When oil is moderately hot add the spice mix as cumin seeds and mustard seeds crack add whole red chili stir for few seconds. Add turmeric, red chili powder and salt stir and add zucchini.
Stir fry for about 1 minute lower the heat to low medium, and cover the pen. Let it cook for about 2-3 minutes, doing this zucchini will leave the moisture that will help to stir fry them.
Remove the cover bring the heat to medium high and stir fry for about 3-4 minutes. Zucchini should be tender not mushy.
Add sugar, mango powder and lemon juice, stir and mix it well. Turn off the heat Masala Zucchini is ready to serve.
Serve Masala Zucchini with roti, paratha or any bread. This also good with rice.
Notes
Notes
First 5 spice mix cumin, fenugreek, mustard, fennel, and nigella seeds known as Punch Poran. You can make your own mix or buy the mix in Indian grocery store.
This recipe works best with large and firm zucchini.
VariationsYou can also use bottle gourd (in Hindi it is known as lauki, or ghia) but do peel the skin before slicing and slice them about the same size.
This is my recipe by Ratatouille. My quick & easy two-step process may seem like overkill to you, but the trick is to get the veggies so melty and herb-infused that an eggplant hater can’t detect the texture and falls in love with the flavor. Simmering on the stove-top just doesn't quite do it.
