Find Vegetarian Recipes: Exploring Indian Vegetarian Cuisine
Indian cuisine is a treasure trove of delicious and nutritious vegetarian recipes. Whether you’re looking for vegetarian recipes or explore a variety of Indian vegetarian recipes, Manjula’s Kitchen offers an extensive collection of dishes that cater to every taste. Let’s delve into some mouth-watering vegetarian Indian recipes that are both easy to prepare and packed with flavor.
Why Find Vegetarian Recipes?
Health Benefits: Vegetarian recipes are often lower in saturated fats and cholesterol while being high in vitamins, minerals, and fiber.
Environmental Impact: Choosing vegetarian meals can reduce your carbon footprint, as plant-based foods typically require fewer resources than meat-based foods.
Ethical Reasons: Many people choose vegetarianism for ethical reasons, preferring not to consume animal products.
Breakfast Recipes
Aloo Paratha
Aloo Paratha is a popular Indian breakfast made with whole wheat flatbread stuffed with spiced mashed potatoes. This dish is a classic example of Indian recipes vegetarian style. It’s hearty, flavorful, and perfect for satisfyingIndian breakfast ideas. Serve it with yogurt and pickle for a complete meal.
Upma
Upma is a savory semolina porridge cooked with vegetables and tempered with mustard seeds, curry leaves, and green chilies. This dish is a staple inSouth Indian recipes and a fantastic option when you wants vegetarian recipes that are quick and nutritious. Upma is often enjoyed with a side of coconut chutney.
Lunch Recipes
Chole (Chickpea Curry)
Chole is a robust chickpea curry cooked in a rich tomato-based gravy with aromatic spices. This dish is a beloved part of Indian vegetarian recipes and is usually served with rice or bhature (deep-fried bread). It’s a hearty and comforting meal that is both satisfying and nutritious.
Paneer Butter Masala
Paneer Butter Masala is a rich and creamy curry made with paneer (Indian cottage cheese) cooked in a spiced tomato and cashew gravy. This dish is a favorite amongvegetarian Indian recipes and pairs well with naan or jeera rice. The creamy texture and flavorful sauce make it a hit at any meal.
Dinner Recipes
Baingan Bharta
Baingan Bharta is a smoky and flavorful eggplant dish that is a must-try in vegetarian recipes in Indian cuisine. The eggplants are roasted until soft, then mashed and cooked with tomatoes, and spices. It’s a delicious and nutritious dish that pairs well with roti or rice.
Dal Makhani
Dal Makhani is a rich and creamy lentil dish made with black lentils and kidney beans simmered in a buttery tomato sauce. This dish is a staple in North Indian cuisine and a perfect example of Indian vegetarian recipes. It’s best enjoyed with naan or basmati rice for a complete meal.
Snack Recipes
Samosa
Samosa is a popular Indian snack consisting of a crispy pastry filled with spiced potatoes and peas. This snack is a favorite among those who want vegetarian recipes that are both delicious and easy to make. Samosas are typically served with tamarind or mint chutney.
Bhel Puri
Bhel Puri is a tangy and spicy snack made with puffed rice, vegetables, and tamarind sauce. This dish is a quintessential part of street food in India and a great addition to your collection of vegetarian Indian recipes. It’s light, flavorful, and perfect for an evening snack.
Dessert Recipes
Gulab Jamun
Gulab Jamun are soft, deep-fried balls made from khoya (dried milk) soaked in a sweet syrup flavored with cardamom and rose water. This dessert is a beloved part ofIndian recipes vegetarian and is often served during festivals and special occasions. The melt-in-your-mouth texture and sweet flavor make it a favorite.
Kheer
Kheer is a creamy rice pudding flavored with cardamom and garnished with nuts and raisins. This dessert is a classic in vegetarian recipes in Indian cuisine and is easy to prepare. Kheer is a perfect ending to any meal and is often enjoyed during celebrations.
Enhancing Your Vegetarian Menu
To enhance your vegetarian menu, consider exploring related categories that complement these vegetarian Indian recipes. Adding Indian snacks like samosas and bhel puri can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as gulab jamun and kheer. Incorporating healthy recipes like upma and baingan bharta 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 chole or dal makhani can add a touch of authenticity to your meal.
Tips to Find Easy Vegetarian Recipes
Online Recipe Sites: Websites like AllRecipes, Epicurious, and BBC Good Food offer a vast collection of vegetarian recipes. Use search filters to find easy vegetarian recipes that fit your time constraints and skill level.
Cooking Apps: Apps like Tasty, Yummly, and Mealime can help you find the vegetarian recipes you need. These apps often provide step-by-step instructions and video tutorials.
Social Media: Platforms like Instagram, Pinterest, and YouTube are excellent resources to find vegetarian recipes in India. Follow vegetarian chefs and influencers for inspiration and new ideas.
Cookbooks: Invest in a few good vegetarian cookbooks. Authors like Madhur Jaffrey and Meera Sodha offer fantastic collections of vegetarian recipes.
Cooking Classes: Consider taking a vegetarian cooking class to learn new techniques and find easy vegetarian recipes that you can incorporate into your routine.
FAQs About Finding Vegetarian Recipes
Q: How can I find vegetarian recipes that my whole family will enjoy?
A: Look for versatile and customizable recipes like build-your-own taco bowls, pasta dishes, and stir-fries. These can easily be adapted to suit different tastes.
Q: Are there any quick ways to find easy vegetarian recipes?
A: Yes, use cooking apps, social media platforms, and online recipe databases. These resources often have filters for easy and quick recipes.
Q: Where can I find vegetarian recipes in India?
A: To find vegetarian recipes in India, explore Indian cooking blogs, YouTube channels by Indian chefs, and cookbooks dedicated to Indian cuisine.
Q: Can I find vegetarian recipes that are also gluten-free?
A: Absolutely. Many vegetarian recipes are naturally gluten-free. You can also look for specific gluten-free vegetarian recipes online or in specialized cookbooks.
Q: What are some good sources to find easy vegetarian recipes?
A: Good sources include online recipe websites, vegetarian cookbooks, cooking apps, and social media platforms where chefs and home cooks share their recipes.
Conclusion
Embarking on a journey to find vegetarian recipes can be both exciting and rewarding. Whether you’re looking to find easy vegetarian recipes for a quick meal or seeking to vegetarian recipes India for an authentic culinary experience, there are endless possibilities to explore.
Manjula’s Kitchen is one such brand which provides authentic reference point to all kinds of vegetarian recipes and providing alternatives to even dietary plans be it vegan, high protein, low carb or low calorie. We got all the healthy recipes across various platforms from Pinterest to YouTube to Instagram to Facebook. Manjula’s kitchen recipes are available in video and blogging format allowing every one enjoy its flavorful recipes.
Lauki is a simple and healthy vegetable side dish that is also known as opo squash, or Bottle Gourd. Lauki is a staple vegetable in most Indian homes because of its many known health benefits. The vegetable itself is rather bland, so I love manipulating its flavor.
1medium sizelauki peeled and cut into bite-sized pieceswill make about 4 cups
2medium sizetomatoesfinely chopped – will make about 1 cup
2Tbspoilcanola or vegetable
1tspcumin seedsjeera
1/8tspasafetidahing
2Tbspbesangram flour
1/8tspfenugreek seedsmethi
2tspcoriander powderdhania
1/2tspred chili powder
1/2tspturmerichaldi
1tspshredded gingeradrak
1Tbspfinely chopped green chili
1tspsalt
2Tbspfinely chopped cilantrohara dhania
Instructions
Heat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add the cumin seeds, asafetida, and fenugreek seeds stir for few seconds. Lower the heat add the besan (besan gives the light aroma and thickness to the gravy) and stir for few seconds. Add coriander powder, red chili powder, turmeric, ginger and green chili stir for few seconds then add tomatoes and salt. Increase the heat medium high. Cook stirring until spices start leaving the oil this should take about 3-4 minute.
Last add lauki and about 1 cup of water and let it cook until lauki is tender. This should take about 10 to 12 minutes.
Notes
Notes: lauki can take longer in cooking and more water depends how tender the lauki.Serving suggestion: Masala Lauki can be served with Roti or paratha, or dal paratha
Khasta kachori is a delicacy from north India. Khasta kachori is a spicy puffed pastry. Kachories are made with a variety of different filling, and I have many recipes for Khasta Kachori. They are my favorite over samosa. Maybe one of the reasons is I can prepare them even a few days before and can be served at room temperature and served many different ways, even serving as chaat. Traditionally kachori is sold at HALWAI (a sweet and snack shop). Today, I am using spicy besan filling. These mouthwatering Kachories can be served as a snack, chaat or part of the main meal, making the meal exotic.This recipe will make 12 kachories and will serve 4.
In a bowl mix the flour, salt and oil rubbing together, this help making crust crispy. Add the warm water slowly dough should be firm, let the dough sit for at least 10 minutes. In mean time we can make the filling.
To make filling
Heat the oil over low heat add besan and all the spices for filling fennel, coriander, red chili, mango powder, ginger powder, asafetida, and salt.
Roast the besan over low heat stirring continuously, for 2-3 minutes until spice mix becomes aromatic. Turn of the heat and take out the mix in a bowl add about 3 tablespoons of warm water and mix it well, this will make sticky dough and let it sit for five minutes. Besan will absorb the water and will become crumbly.
To make the Kachoris
Take the dough and knead it for a minute. Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than edges.
Mold the dough into a cup and place about 1-1/2 teaspoons of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
Let the filled ball sit for three to four minutes before rolling.
Set the filled ball on a flat surface with the seam facing up. Roll it pressing with your palm evenly, in about three inches in diameter.
Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow.
Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy.
Notes
Kachories can be stored for at least a week in an airtight container. If kachories get soft warm up the kachoris in an oven on 200-degree F for about 7 to 10 minutes, this will bring back the freshness and crispness.Serving Suggestion: Serve the Khasta Kchories plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum, Boondi Raita
Aloo Palak Paratha (Bread with Potato and Spinach Stuffing)
Aloo Palak Ka Paratha, a flat bread with a potato spinach stuffing. This paratha is a perfect breakfast treat for the family and friends. Aloo Palak ka Paratha also makes a good lunch box meal to take to work or school. My favorite way to serve Aloo Palak Ka Paratha, with yogurt, or Tomato chutney.
1cupmashed potatoesboiled peeled and roughly mashed
1cupspinach finely chopped
1/2tspcumin seedsjeera
1/2tspmango powderaamchoor
1/4tspsalt
1/2tspchili flakes
1/4tspgaram masala
Also Need
1/4cupwhole wheat flour for rolling the paratha
2Tbspoil for cooking the paratha
Instructions
Tips
Potatoes should not be over cooked, they should be tender, if potatoes are over cooks they absorbed extra water that will make the filling very moist and difficult to roll.
Before chopping the spinach remove all the stems wash and pat dry.
If filling is too moist mix 1-2 tablespoons besan.
Making Dough
Mix flour salt and oil add water as needed to make soft dough. Knead the dough well on a lightly oiled surface, dough should be soft but not sticking to your fingers. Cover the dough with a damp cloth and set aside for at least 15 minutes.
Making Filling
Mashed potato should be at room temperature, mix all the ingredients for filling together and mix it well. Taste the filling and adjust the salt pepper to taste.
Making Paratha
Divide the dough into four equal parts and form into balls. Divide the aloo palak filling into four parts filling should be about the same size as dough balls.
Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all four balls. Let the filled balls settle three to four minutes.
Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Press the filled ball lightly on dry whole wheat flour from both sides.Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the ball on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
After few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.
Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
Keyword Aloo Palak, Breakfast, Indian Bread, Paratha
Stuffed Masala Rava Idli, Spicy Chana Dal Stuffing, Healthy Snack, Easy Idli Recipe
Stuffed Idli is a delicious and healthy snack. For the filling, I used spicy chana dal stuffing which makes it unique and also flavorful. I like to serve stuffed Idli with tea or as an appetizer with a side of cilantro chutney. This also makes a great lunch box meal as it is very healthy and satisfying.This recipe will make about 14 Idlies.
Utensils for Making Idlis, Idli stand, or Alternatively, an egg poacher can work just as well, if you do not have an Idli stand.
Instructions
For stuffing soak dal for at least 3 hours, drain the water.
Grind all the stuffing mix except potato in a grinder to make coarse paste, do not use any water I like to use food processer. Stuffing should be moist. Add potatoes and mix it well, Set aside.
Mix sooji, salt, and yogurt, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
To make stuffed idli, grease the idly plate. Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays.
pour about 1 tablespoon of batter and spread evenly. Now add 2 teaspoons of masala and pour over about one tablespoon idly batter covering the filling. Repeat the process. Place the stand into the steaming pot.
Cover the pot and steam idles for about 12 minutes on medium heat. Insert a fork in the center of one idli. If the fork comes out clean, remove the stand from the pot. Do not overcook idles, as they will lose their softness and dry out as they cool.
Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.
Notes
SuggestionsStuffed Idli can be refrigerated for a week or freeze them for about a month. I like to brush the Idli lightly with butter before serving. Serve them your choice of chutney, Coconut Chutney, Hari Cilantro Chutney, Peanut Chutney
Masala Stuffed Idli Recipe: A Delicious Twist on Traditional Idlis
Indulge in the delightful fusion of flavors with this masala stuffed idli recipe. These stuffed masala idlis offer a tantalizing twist to the traditional South Indian favorite snacks. Bursting with aromatic spices and savory fillings, these idlis are sure to be a hit at your dining table.
Prepare the Stuffing: First, soak the dal for at least 3 hours. This allows the dal to soften and become easier to grind. After soaking, drain the water completely. Next, grind all the ingredients for the stuffing mix (except the potatoes) in a grinder or food processor. Aim for a coarse paste consistency, and avoid adding any water during grinding. The natural moisture from the ingredients should be enough. Once you have a coarse paste, add the boiled and mashed potatoes to the mix. Combine everything well by hand until the stuffing is evenly distributed and moist. Set the stuffing aside while you prepare the batter.
Make the Batter: In a separate bowl, combine the sooji (semolina), salt, and yogurt. Start by mixing these dry ingredients together. Then, gradually add water while mixing. You want the batter to reach a pancake-like consistency, thick enough to coat the back of a spoon but still pourable. Once you achieve the desired consistency, set the batter aside to rest for at least 30 minutes. This resting time allows the sooji to soften and absorb the liquids, resulting in fluffier idlis.
Assemble and Steam the Idlis: Now it’s time to assemble your stuffed idlis. Begin by greasing your idli plates to prevent sticking. Next, add Eno Fruit Salt to the batter and mix it in quickly and gently. The Eno will cause the batter to foam and rise. This is why it’s important to work quickly after adding it. Immediately spoon the batter into the greased idli molds.
Fill and Steam: Here comes the stuffing! Add about 1 tablespoon of batter to each idli mold and spread it evenly to create a base. Now, place 2 teaspoons of your prepared stuffing mixture in the center of the batter. Finally, top the stuffing with another 1 tablespoon of batter, covering the filling completely. Repeat this process for all the idli molds. Once filled, carefully place the idli stand into a steamer pot.
Steaming and Checking for Doneness: Cover the steamer pot with a lid and turn on the heat to medium. Steam the idlis for approximately 12 minutes. To check for doneness, insert a fork into the center of one idli. If the fork comes out clean without any batter residue, your idlis are cooked through. Be mindful not to overcook them, as they can become dry and lose their soft texture as they cool.
Serve and Enjoy: Once cooked, remove the idli stand from the steamer and let the idlis cool for just a few minutes before attempting to remove them from the molds. They should come out easily without sticking. Now you can enjoy your delicious homemade stuffed idlis!
Variations to Try
For a spicy kick, consider adding a teaspoon of red chili powder or finely chopped green chilies to the masala filling. You can also experiment with different vegetables such as bell peppers, cauliflower, or spinach to create your unique variations of masala stuffed idli.
Tips for Perfect Stuffed Idlis
Ensure that the idli batter is well-fermented for soft and fluffy idlis.
Use a non-stick idli mold or grease the molds lightly with oil to prevent sticking.
Be gentle while stuffing the idlis to avoid breaking them.
Steam the idlis on medium heat for the best results.
Benefits of Masala Stuffed Idlis
Provides a wholesome and nutritious meal, packed with the goodness of vegetables and spices.
Offers a creative twist to traditional idlis, appealing to both kids and adults alike.
Can be customized to suit individual taste preferences and dietary requirements.
Makes for a convenient and portable meal option for on-the-go consumption.
FAQs (Frequently Asked Questions)
Q: Can I make the masala filling in advance?
A: Yes, you can prepare the masala filling ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it before stuffing the idlis.
Q: Can I freeze stuffed idlis for later use?
A: Yes, you can freeze leftover stuffed idlis in an airtight container for up to a month. Thaw them in the refrigerator overnight and steam them again before serving.
Paneer Pulao, Vegetable Pulav, Rice with Indian Cottage Cheese Pulao
Paneer Pulao is an exotic rice dish, super easy to make and tastes delicious. This is a great side dish for party and get-togethers. Paneer Pulao goes well with yogurt or soup. This is also a satisfying lunch box meal. Recipe will serve 4.
For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
Heat the oil in a saucepan over medium heat. Oil should be moderately hot. Add the cumin seeds. When they crack, add curry leaves, ginger, and green chili, stir for few seconds.
Add green peas, carrots, and corn, stir and add paneer, and salt stir for about one minute, add the rice and water. Increase the heat to high and bring it to boil. Turn the heat to low and cover the pan and cook for 15 minutes or until rice is tender and water has evaporated.
Turn off the heat add cilantro, and garam masala and fluff the pulao with a fork. Cover the pan for few minutes before serving.
Delicious Paneer Pulao: A Flavorful Blend of Paneer and Rice Recipes
Paneer pulao is a delightful and flavorful gluten free, quick & easy dish that originates from Indian cuisine. It is a popular variation of traditional rice dishes, blending the rich, creamy texture of paneer (Indian cottage cheese) with fragrant basmati rice and an array of aromatic spices. As a beloved recipe of paneer pulao, this dish offers a harmonious combination of flavors and textures, making it a favorite among vegetarians and paneer enthusiasts alike.
Whether enjoyed as a standalone meal or served alongside other Indian delicacies, such as dal or raita, paneer pulao stands out as a versatile and delicious addition to any dining table. Its aromatic essence and delightful blend of paneer and rice make it a quintessential choice for those seeking a comforting and flavorful dish, earning its place among cherished paneer and rice recipes in Indian cuisine.
Preparing the Rice: Washing and Soaking
To commence the preparation of this enticing paneer pulao recipe, it is essential to start with the rice. Gently washing the rice is the initial step, ensuring thorough rinsing to eliminate any impurities that may compromise the flavor and texture of the paneer pulao. It is recommended to change the water 2-3 times during this process to guarantee optimal cleanliness. Moreover, to achieve the desired fluffiness in the paneer and rice recipe, it is advisable to soak the rice in water for a minimum of 15 minutes before proceeding with the cooking process. This soaking period allows the rice grains to absorb moisture, resulting in even cooking and a delightful texture in the final paneer pulav dish.
Heating the Oil and Spices: Flavorful Aromatics
In a saucepan set over medium heat, begin the process of preparing the flavorful paneer pulao by heating the oil until it achieves a moderate temperature, ensuring it’s adequately hot before incorporating the aromatic spices essential for this enticing recipe of paneer pulao. Introduce the vibrant cumin seeds to the oil, and patiently wait for them to crackle, signifying the initiation of the flavor infusion process characteristic of authentic paneer and rice recipes. Once the cumin seeds crackle, it’s time to add the delightful trio of fragrant curry leaves, finely chopped ginger, and vibrant green chilies to the pan, enhancing the aroma and taste of the paneer pulao. Stir the aromatic blend gently for a few seconds, allowing the spices to intermingle harmoniously, releasing their distinct flavors and permeating the oil with their essence. This crucial step ensures that every bite of the paneer rice recipe is imbued with the rich and aromatic flavors characteristic of traditional paneer pulav, promising a delightful culinary experience for all who partake.
Adding Vegetables and Paneer: Creating a Colorful Medley
Incorporate an assortment of vibrant vegetables such as green peas, carrots, and corn into the saucepan, stirring them alongside the paneer cubes and a pinch of salt. Sauté the mixture for about a minute, allowing the vegetables and paneer to absorb the aromatic flavors of the spices.
Cooking the Pulao: Simmering to Perfection
After introducing the soaked rice into the pan, carefully measure and add the appropriate amount of water to ensure the perfect consistency of the paneer pulao. With the heat turned up too high, bring the flavorful mixture to a vigorous boil, allowing the aromatic spices and tender paneer to infuse every grain of rice with its delectable essence. As the mixture reaches its boiling point, reduce the heat to low and gently cover the pan, allowing the paneer pulao to simmer gently. This crucial step allows the rice to absorb the rich flavors of the spices and vegetables, while the paneer adds a creamy texture to the dish. Patiently let the paneer pulao simmer for approximately 15 minutes, ensuring that the rice cooks to perfection and absorbs all the flavors of the aromatic spices. As the cooking process unfolds, the water gradually evaporates, leaving behind a fragrant and flavorful dish that embodies the essence of this beloved paneer and rice recipe. With each forkful, savor the delicate balance of flavors and textures, knowing that you’ve created a culinary masterpiece that perfectly captures the essence of paneer pulav.
Final Touches: Garnishing and Fluffing
Upon completion of cooking, turn off the heat and add freshly chopped cilantro and a dash of garam masala to the paneer pulao, enhancing its aroma and flavor profile. Using a fork, gently fluff the pulao to ensure the ingredients are evenly distributed. Cover the pan for a few minutes to allow the flavors to meld together before serving this delicious and aromatic paneer and rice recipe.
Chole Rajma Curry is a healthy and delicious main course meal. This is a popular north Indian cuisine which consists of boiled beans cooked with spicy tomato gravy. It goes well with roti, naan or rice.
Wash and soak chick peas and kidney beans in about six cups of water for at least 6 hours, preferably overnight (the beans will double in volume).
Cook the chick peas and kidney beans in pressure cooker with 3 cups of water. Close the cooker and put the pressure on.
Cook on medium high heat.
As pressure cooker starts steaming turn the heat down to medium and cook for about 30 minutes.
Close the heat and wait until steam has stopped before opening the pressure cooker. Beans should be soft and tender.
Cut the tomatoes and green chili in small pieces, and blend tomatoes, green chili, and ginger to make a pure.
Heat the oil in a sauce pan, test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, and black pepper.
Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add beans, salt, and more water as needed. Cover the pan and cook over medium high heat, for about 10 minutes.
Turn off the heat. Chole Rajma Curry is ready to serve.
Chole Rajma is a popular Indian dish made with a combination of two types of legumes: chickpeas (Chole) and kidney beans (Rajma). It is a hearty and flavorful curry/gravy dish that is commonly enjoyed as a main course. The dish is naturally gluten-free and high in protein, making it suitable for those with dietary restrictions or preferences. Chole Rajma typically includes a rich tomato-based gravy seasoned with various spices like cumin, coriander, turmeric, and garam masala.
It is often served with rice or flat bread (such as roti or naan) and is a favorite at parties or gatherings. Additionally, it can be made vegan by omitting any dairy-based ingredients like ghee or yogurt commonly used in some variations of the recipe. Overall, Chole Rajma is a delicious and nutritious dish that showcases the versatility of lentils and beans in Indian cuisine.
Chole Rajma Curry is a flavorful and hearty Indian dish that combines two popular legumes – chickpeas (chole) and kidney beans (rajma) – in a rich and aromatic gravy. This Chole Rajma Curry recipe is a favorite among vegetarians and vegans alike for its delicious taste and nutritious ingredients. With its perfect balance of spices and textures, Chole Rajma Curry is a comforting meal that’s perfect for any occasion.
Step 1: Soaking and Cooking Legumes
Begin by soaking dried chickpeas and kidney beans in water separately for at least 8 hours or overnight. Soaking helps soften the legumes and reduce cooking time. Once soaked, drain the water and rinse the chickpeas and kidney beans thoroughly. Cook them separately in a pressure cooker or large pot until they are tender and cooked through. Ensure that the chickpeas and kidney beans are well-cooked but not mushy.
Step 2: Preparing the Gravy Base
In a deep pan or skillet, heat oil or ghee over medium heat. Add cumin seeds and let them sizzle until fragrant. Then, add finely sauté until they turn golden brown and translucent. Next, add minced ginger, and green chilies, stirring well to combine. Cook until the raw smell of ginger disappears, infusing the base with aromatic flavors.
Step 3: Adding Tomatoes and Spices
Add finely chopped tomatoes to the pan along with ground spices such as turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Stir well to combine the spices with the tomatoes and cook until the tomatoes break down and release their juices, creating a thick and flavorful gravy base.
Step 4: Combining Chickpeas and Kidney Beans
Once the tomatoes are cooked and the gravy base is well-flavored, add the cooked chickpeas and kidney beans to the pan, stirring gently to coat them with the gravy. Allow the legumes to simmer in the gravy for a few minutes to absorb the flavors and thicken the consistency. Adjust the seasoning with salt and sugar to balance the flavors.
Step 5: Garnishing and Serving
Before serving, garnish the Chole Rajma Curry with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a squeeze of lemon juice over the curry for an extra tangy kick. Serve the curry hot with steamed rice, roti, or naan bread for a wholesome and satisfying meal.
Tips for Perfect Chole Rajma Curry
Consistency of Gravy: Adjust the amount of water added to the gravy to achieve the desired consistency. The gravy should be thick and coat the legumes evenly without being too watery.
Mashing Legumes: For a creamier texture, mash some of the chickpeas and kidney beans with the back of a spoon or a potato masher before adding them to the gravy. This helps thicken the curry and enhances its richness.
Balancing Flavors: Taste the curry and adjust the seasoning according to your preference. You can add more spices for extra heat or sweetness to balance the flavors.
Variations of Chole Rajma Curry
Creamy Coconut Curry: Add coconut milk or grated coconut to the gravy for a creamy and indulgent twist. Coconut adds a hint of sweetness and richness to the curry, elevating its flavor profile.
Spinach and Paneer Curry: Enhance the nutritional value of the curry by adding chopped spinach and cubed paneer (Indian cottage cheese) to the gravy. Spinach adds a pop of color and nutrients, while paneer provides protein and texture.
Benefits of Chole Rajma Curry
High in Protein: Chickpeas and kidney beans are rich sources of plant-based protein, essential for muscle repair and growth.
Rich in Fiber: Legumes are high in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.
Nutrient-Dense: Chole Rajma Curry is packed with essential vitamins, minerals, and antioxidants, making it a nourishing and balanced meal option for vegetarians and non-vegetarians alike.
Frequently Asked Questions (FAQs)
Can I use canned chickpeas and kidney beans for this recipe?
Yes, you can use canned legumes for convenience. Rinse them well before adding them to the curry.
Can I make Chole Rajma Curry ahead of time?
Yes, the flavors of the curry develop even more when allowed to sit for a few hours or overnight. Reheat it gently before serving.
Is Chole Rajma Curry gluten-free?
Yes, Chole Rajma Curry is naturally gluten-free as it contains no wheat or gluten-containing ingredients.
Explore more delightful Indian recipes on Manjula’s Kitchen, such as Palak Paneer for another culinary adventure.
Besan Ka Halwa is a traditional Indian dessert and made using different flour, lentils, nuts and vegetables. Besan Ka Halwa is one of my favorite Halwas. This is delicious and also quick and easy to make. When you roast the besan, the house is full of sweet aroma. Besan Ka Halwa is also gluten free.
Boil the water with sugar, and cardamom powder in a sauce pan over low medium heat. Bring to a boil and Set aside.
Melt the clarified butter in a frying pan on low medium heat. Add besan and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Besan will be golden brown in color and will have a light sweet aroma.
Add the syrup slowly, as you add the syrup to besan water will splatter.
Turn down the heat to low and let it cook for about 2-3 minutes.
Besan will absorb the water, as the Halwa cools so keep Halwa a little softer then you like.
Garnish with cashews.
Notes
Serving suggestion Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.Variations Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfi.
Besan ka Halwa is a classic Indian dessert made from besan (gram flour), ghee (clarified butter), sugar, and aromatic spices. This sweet treat is loved for its rich flavor, creamy texture, and irresistible aroma.
Whether served warm or at room temperature, Besan ka Halwa is a delightful dessert that’s perfect for celebrating special occasions such as a party recipe or even festive occasions such as diwali, holi, ganesh chaturthi or janmashtami or simply made to satisfy one’s sweet tooth.
Variations of Halwa:
Although Besan ka Halwa can be considered to be one of the most savoury and fulfilling desserts amongst all halwas, here we have a list of some halwas that can be savoured and enjoyed all along with friends and family.
Gajar ka Halwa: Gajar Ka Halwa is a classical Indian dessert, this is also known as gajraula. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavoured with cardamom.
Atta Ka Halwa: Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavoured with cardamom.
Sooji ka Halwa: Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as prasad.
Sweet Potato Halwa: Sweet Potato Halwa, an eggless pudding, stands out as one of the simplest Halwa recipes to prepare. Infused with the delicate and distinctive flavors of cardamom and cinnamon, it serves as a deliciously warm dessert ideal for chilly winter evenings.
Tips for Making Perfect Besan ka Halwa:
Use Good Quality Gram Flour: Use fresh and high-quality gram flour (besan) to make Besan ka Halwa for the best flavor and texture. Fresh besan has a nutty aroma and a smooth texture, which enhances the taste of the halwa.
Roast the Gram Flour Well: Roast the gram flour in ghee until it turns golden brown and fragrant. Properly roasting the gram flour is crucial for developing the rich and nutty flavor of the halwa.
Control the Sweetness: Adjust the amount of sugar according to your taste preferences. Some people prefer Besan ka Halwa to be sweeter, while others prefer it less sweet. Start with a smaller amount of sugar and add more if needed.
Garnish with Nuts and Saffron: Garnish Besan ka Halwa with chopped nuts such as almonds, pistachios, and cashews, as well as a few strands of saffron for a luxurious touch. The nuts add crunch and texture, while saffron adds color and aroma to the halwa.
FAQs about Besan ka Halwa:
Can I make Besan ka Halwa ahead of time?
Yes, Besan ka Halwa can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the halwa gently on the stovetop or in the microwave before serving.
Can I freeze Besan ka Halwa?
While Besan ka Halwa can be frozen, its texture may change slightly upon thawing. If freezing, allow the halwa to cool completely before transferring it to a freezer-safe container. Thaw the halwa in the refrigerator overnight before reheating.
Is Besan ka Halwa vegan-friendly?
Traditional Besan ka Halwa is made with ghee (clarified butter), which is not vegan. However, you can make a vegan version of Besan ka Halwa by using plant-based ghee or oil instead of dairy ghee.
Is Besan ka Halwa gluten-free?
Yes, Besan ka Halwa is gluten-free as it is made from gram flour, which is naturally gluten-free. However, be cautious of cross-contamination if you have a severe gluten allergy or celiac disease.
Besan ka Halwa is a luxurious and aromatic dessert that’s perfect for indulging in on special occasions or as a sweet treat for your loved ones.
With its rich flavor, creamy texture, and endless variations, Besan ka Halwa is sure to become a favorite in your dessert repertoire. Whether enjoyed warm or at room temperature, this halwa is guaranteed to satisfy your sweet cravings and leave you feeling content and happy.
Besan ka Halwa goes best even at marriage and big events hence its often served as people’s favorite choice of sweet dessert after every celebration and is a great hit among family gatherings and unions.
Cabbage Pakoras or Crispy Cabbage Fritters are a great any time snack. They especially taste delicious when they are served with Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy cabbage pakoras.
Combine all the dry ingredients, to cabbage besan, rice flour, cumin seeds, coriander, red pepper, salt, asafetida, cilantro, and green chili in a bowl. Mix it well. Add water as needed, mixture consistency should be of sticky soft dough.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should float and not change color instantly.
Place about one tablespoon of mix holding with your fingers into the oil. Do not overlap the pakoras.
Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
Repeat this process for the remaining batches.
The crispy, delicious Cabbage Pakoras are now ready to serve.
Notes
Tips If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.
Cabbage Pakora Recipe: A Delicious Twist to Your Snack Time
Cabbage pakora, also known as cabbage fritters, are a delightful snack that perfectly blends the crispiness of fritters with the goodness of cabbage. This popular Indian snack is made by coating shredded cabbage with a spiced chickpea flour batter and deep frying until golden brown and crispy. It’s a great way to incorporate vegetables into your diet while indulging in a savory treat. In this article, we’ll explore how to make cabbage pakora and delve into tips, variations, and the many benefits of adding this dish to your culinary repertoire.
Step-by-Step Guide on How to Make Cabbage Pakora
Preparing the Cabbage Mixture
To start, take the finely shredded cabbage in a large mixing bowl. Sprinkle some salt over it and let it sit for about 10 minutes. This helps to draw out excess moisture from the cabbage, ensuring that the pakoras turn out crispy. After 10 minutes, squeeze out the excess water from the cabbage using your hands and transfer it to a clean bowl.
Making the Batter for Cabbage Pakora
In another mixing bowl, combine the chickpea flour, rice flour (if using), carom seeds, cumin seeds, red chili powder, turmeric powder, and chaat masala (if using). Mix all the dry ingredients well. Gradually add water to the mixture, whisking continuously, until you achieve a smooth batter with a thick consistency. The batter should be thick enough to coat the cabbage evenly.
Coating the Cabbage with Batter
Now, add the squeezed cabbage to the batter mixture. Using your hands or a spoon, mix everything together until the cabbage is well coated with the batter. Ensure that each strand of cabbage is coated evenly for uniform frying.
Frying the Cabbage Pakora
Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully drop spoonfuls of the cabbage batter into the hot oil. Fry the pakoras in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, flipping occasionally for even cooking.
Draining and Serving
Once the pakoras are evenly golden brown and crispy, use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain off excess oil. Sprinkle some chaat masala over the hot pakoras for an extra burst of flavor. Serve the cabbage pakoras hot with your favorite chutney or dipping sauce. Enjoy this crunchy and delicious snack with tea or as an appetizer for any occasion!
Tips for Making Perfect Cabbage Pakora
Ensure that the cabbage is finely shredded for uniform cooking and texture.
Squeezing out excess moisture from the cabbage is crucial to prevent the pakoras from turning soggy.
Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
Adding rice flour to the batter enhances the crispiness of the pakoras.
Fry the pakoras in batches to maintain the temperature of the oil and ensure even cooking.
Variations of Cabbage Pakora
Cheesy Cabbage Pakora: Add grated cheese to the cabbage batter for a gooey and indulgent twist.
Vegetable Medley Pakora: Mix shredded carrots, and spinach along with cabbage for a colorful and nutritious pakora platter.
Spicy Cabbage Pakora: Increase the amount of red chili powder or add chopped green chilies for an extra kick of heat.
Herb-infused Pakora: Mix chopped fresh herbs like cilantro, mint, or parsley into the batter for a refreshing flavor.
Benefits of Including Cabbage Pakora in Your Diet
Cabbage is rich in vitamins K and C, making it great for boosting immunity and promoting healthy skin.
Chickpea flour used in the batter adds protein and fiber to the snack, keeping you full and satisfied for longer.
The spices used in the batter, such as cumin seeds and turmeric, have anti-inflammatory and digestive properties.
Deep frying the pakoras in oil provides energy and helps in maintaining body temperature during colder seasons.
FAQs (Frequently Asked Questions) about Cabbage Pakora
Can I make cabbage pakoda ahead of time?
Yes, you can prepare the cabbage batter ahead of time and fry the pakoras just before serving to ensure maximum crispiness.
Can I bake cabbage pakora instead of frying?
While traditionally pakoras are deep-fried for a crispy texture, you can try baking them in the oven for a healthier
alternative. However, the texture may differ slightly.
What can I serve with cabbage pakora?
Cabbage pakoras pair well with various chutneys such as mint chutney, tamarind chutney, or tomato ketchup. They also taste delicious with a hot cup of masala chai.
How long do cabbage pakoras stay fresh?
Cabbage pakoras are best enjoyed fresh and crispy. However, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days and reheat them in the oven or microwave before serving.
Explore More Recipes on Manjula’s Kitchen. For more appetizer recipes like cabbage pakora, check out the following links:
Masala Paratha is a flavorful flat bread. This paratha is a combination of whole wheat flour and besan with a mix of delicious spices. Masala Paratha is a great breakfast treat and also a great lunch box option.
Mix all the ingredients together in a bowl, except water: flour, gram flour, salt, cumin seeds, chili flakes, asafetida, ginger, mint, and oil.
Add water as needed to make firm dough. Grease your palm and knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Let the dough sit aside for about 15 minutes.
Knead the dough on a lightly greased surface. The dough should be very smooth and soft. Kneading the dough is important to make good parathas.
Divide the dough into six equal parts and form into balls. Roll dough ball into a 3” circle. Spread about 2 drops of oil and pull the edges of the dough to wrap. Repeat to make all six balls.
Meanwhile heat the heavy skillet on medium heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into about 7-8 inches in circle. If dough starts sticking, dust it with more flour.
Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
After few seconds, spread 1/2 teaspoon oil onto the paratha. Turn the paratha over, and spread again 1/2 teaspoon of oil. Using your spatula, lightly press the entire surface of the paratha to help it cook all the way through. It will puff up.
After a few seconds, flip the paratha and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Notes
Serve the Masala Paratha any gravy based dish like Lauki Raita, Aloo Dum.
For these mouthwatering Stuffed bell peppers, I decided to make them into rings, which makes it easier and quicker to make. Bell peppers provide a very nice vibrant color to any dish. Stuffed bell peppers are delicious and can be served as appetizers or as a side dish. I hope you enjoy this recipe as much as I enjoy!
Add all the spices to mash potatoes to make filling, salt, cumin seeds, coriander powder, red chili powder, mango powder, garam masala, and green chilies.
Cut tops and bottoms of bell peppers; discard seeds and membranes.
Stuffed the bell peppers and slice them in half inch thick, use sharp knife. Depends the size of bell peppers how many slices you will make.
Press them gently to make sure potatoes stays inside the bell pepper rings.
Heat the heavy flat bottom sauce pan on medium heat and generously grease the pan.
Spread the bell pepper rings into skillet, do not overlap. Cover the pan and let it cook for about 1-2 minutes.
Remove the cover and turn the rings gently and press them lightly to ensure potatoes stays into the bell pepper rings. I cover the pan to make sure bell peppers are cooked, make sure they are not mushy. Cook the bell peppers from each side till they are golden brown. Stuffed bell peppers ready to serve.
Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes.
Notes
Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes.You can also use stuffed bell peppers to make sandwich, I like to use kaiser rolls with lettuce leaves, cheese, and slices of tomatoes.
Stuffed bell peppers are a versatile option for appetizers or party recipes, suitable for a variety of dietary needs including gluten-free and vegan preferences, featuring a flavorful filling of sautéed vegetables. In this stuffed bell peppers recipe, we’ll infuse vibrant flavors into bell peppers, creating a delightful dish that’s both visually appealing and satisfying. Stuffed bell peppers offer a medley of textures and tastes, making them a versatile addition to any meal. Let’s delve into how to make stuffed bell peppers that will impress even the most discerning palates.
Preparation and Assembly
To start, gather the necessary ingredients for the stuffing mixture. While the original recipe focuses on corn chaat, we’ll repurpose it to create a flavorful filling for our stuffed bell peppers. Begin by finely chopping tomatoes and green chilies. Sauté them in a pan until they turn golden brown, adding spices like cumin powder, coriander powder, and red chili powder for an extra kick of flavor. Then, mix in boiled corn kernels and season with salt to taste.
Filling the Bell Peppers
With the stuffing ready, it’s time to prepare the bell peppers for filling. Slice the tops off the bell peppers and remove the seeds and membranes from the insides, creating a hollow cavity perfect for holding the stuffing. Be sure to choose bell peppers that are firm and vibrant in color for the best results.
Stuffing and Baking
Carefully spoon the prepared stuffing mixture into each bell pepper, ensuring they are evenly filled. Place the stuffed bell peppers on a baking tray and bake them in a preheated oven until the peppers are tender and the filling is heated through. This process allows the flavors to meld together, resulting in a harmonious blend of tastes with every bite.
Presentation and Serving
Once baked to perfection, remove the stuffed bell peppers from the oven and let them cool slightly before serving. Garnish with fresh cilantro leaves for a pop of color and a burst of freshness. These stuffed bell peppers can be enjoyed as a standalone dish or paired with your favorite sides for a complete meal.
Variations
Experiment with different fillings to customize your stuffed bell peppers to suit your taste preferences. Try incorporating ingredients like cooked quinoa, black beans, or diced tofu for added protein and texture. You can also top the stuffed bell peppers with cheese before baking for a cheesy twist on this classic dish.
Tips
When selecting bell peppers for stuffing, choose ones that are uniform in size and shape to ensure even cooking.
To save time, you can prepare the stuffing mixture in advance and store it in the refrigerator until ready to use.
For a spicy kick, add finely chopped jalapeños or serrano peppers to the stuffing mixture.
If you prefer a vegetarian option, omit the corn chaat and use a combination of vegetables like carrots, peas, and potatoes for the filling.
Benefits
Stuffed bell peppers are not only delicious but also packed with nutrients. Bell peppers are rich in vitamins A and C, as well as antioxidants that help boost immunity and promote overall health. By filling them with a variety of wholesome ingredients, you can create a nutritious meal that’s as satisfying as it is flavorful.
FAQs
Q: Can I use different colored bell peppers for this recipe?
A: Yes, feel free to mix and match different colored bell peppers for a visually stunning presentation. Each color offers a slightly different flavor profile, adding depth to the dish.
Q: How long will the stuffed bell peppers keep in the refrigerator?
A: Stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the oven or microwave before serving.
Q: Can I freeze stuffed bell peppers for later?
A: Yes, stuffed bell peppers can be frozen for future meals. Wrap them individually in plastic wrap and aluminum foil before placing them in the freezer. To reheat, thaw them overnight in the refrigerator and bake them in the oven until heated through.
Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen’s official website:
My new recipe is called Mango Mousse with raspberry pearls. This is a delicious, delicate dessert that is sure to be enjoyed by all. Mangoes are my favorite fruit so I like to incorporate them in my various recipes. This was my first time making Raspberry pearls for the garnish. I did this with a special guest, Avani, who is currently a participant on Master Chef Junior! These delicate looking pearls are simply gorgeous on desserts!
Whip the whipping cream on low speed until it forms stiff peaks. Make sure cream is cold. Set aside.
In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for about one minutes, until sugar is dissolve.
Dissolve agar-agar in 1/4 cup of water, add agar-agar to the mango pulp, bring it boil mixing continuously. Turn off the heat, and whisk for few minutes, making sure there are no lumps.
Pour the mango puree in a bowl and bring it to room temperature. Fold the cream gently, do not whip you should be able to see both colors. Refrigerate for about two hours before serving.
For Raspberry pearls
Put 1/2 cup of oil in a small bowl and keep it in freezer till it is very chill it should take about half an hour.
In a sauce pan add raspberries, 1-1.2 tablespoons of sugar, lemon juice and about half cup of water bring to simmer over low medium heat till all the berries are soft. Note: do not overcook the berries they will become little bitter.
Strain the berry mixture through sieve to get raspberry sauce.
Add agar-agar and remaining sugar to half cup of water and bring it to boil over low medium heat for few minutes, keep stirring making sure there is no lumps and agar-agar do not stick to bottom of the pan.
Add agar-agar to raspberry sauce. Note: raspberry should be warm.
Fill in pipette, or oral syringe, or straw, or squeezed bottle with juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
Strain caviar using a fine mesh strainer. Rinse well with water.
Aloo Tamatar ki Sabji (Potatoes with Spicy Tomato Gravy)
Aloo Tamatar ki Sabji or Potatoes with spicy tomato gravy is a classic combination and a popular North Indian dish. Aloo Tamatar, is flavorful and delicious and the best part is that it goes well with all different kinds of bread and rice.
1piecesgreen chiliseeded and cut into small , optional
Instructions
Break the potatoes by hand in bite size pieces and roughly mash them, this should make about 3 cups.
Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds, and asafetida, as cumin seeds crack add the tomatoes.
Cook the tomatoes until they are soft and mushy. Add the other spices coriander powder, turmeric, chili powder and ginger, stir fry until tomato start separating from oil. This should take about 2 minutes.
Add potatoes and salt mix them well with spices, add water, as potatoes come to boil cover the pan and lower the heat to medium and let it cook for about ten minutes.
Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool.
Add garam masala and cilantro, and green chilies this is optional. Mix it well turn off the heat and cover the pan.
Notes
Aloo Tamatar Sabji is ready. Serve this with Paratha, Purie, Plain Rice, or you choice of bread.
Stuffed oats mushrooms are very healthy and here its absolutetly oil-free, gluten-free, vegan recipe! They are very easy to pop into your mouth and wonderful finger foods for parties instead of the regular fried stuff! Here I'm presenting jain and veg version.
8large button mushroomsde-stemmed with only the stalks diced
4tomatoes1/2 of the top and bottom sliced off to form 8 caps, remaining tomato diced
1Tbspoats
1Tbspcoriander leaveschopped
1/2green chillidiced, optional
Salt and black pepperto taste
A pinch of oregano
Instructions
Without oil, saute the diced tomatoes. When it becomes soft, add the diced mushroom stalks and salt to release the water.
Add the oats and cook until the mixture forms a paste.
Add coriander leaves, salt, black pepper, green chilli and oregano; cook for 30 seconds.
Remove from heat and set aside to cool.
Lay the mushroom heads upside down and heap with the oats mixture as a stuffing. Top each with a tomato cap.
Place the mushroom in a frying pan with a lid.
Sprinkle some water and cover with a tight lid so it cooks in its own steam. Put heat on low and cook for 5-7 minutes or until the tomato tops are mildly cooked.
Notes
Serve hot as a appetizer garnished with fresh green coriander leaves!
In a large mouth bowl, add the quinoa, ginger & garlic paste, cumin powder, garam masala, green chillies, chopped parsley, black pepper powder, bread crumbs, lemon juice, blanched spinach and salt. Mix well.
Make round patties with the mixture.
In a skillet, heat 1 tbsp oil on medium heat and place the patties.
Let it develop a golden color on one side before flipping over and repeat the process for the other side as well.
Transfer the patties on a serving plate and serve hot with ketchup, chutney or dipping sauce.
Notes
You can also bake patties in an oven. Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for 20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.
This is a simple spinach curry, cooked with milk and has a delicious unique taste. This was my father’s favorite dish in winter time. A creamy savory dish with mild spices. Serve with , Makki ki Roti or Naan
12ozspinachwashed and remove the stems this should be about 8 cups of packed spinach
1Tbspgheeclarified butter
1/2tspfenugreek seedsmathi seeds
1/2tspturmerichaldi
1Tbspchopped gingeradrak
2Tbspgreen chilichopped, I prefer serrano chili
1tspsalt
2Tbspbesangram flour
1/2cupchopped tomato in small pieces
4cupswhole milk
For Seasoning
2Tbspgheeclarified butter
1/2tspcumin seedsjeera
1/2tspred chili powder
Instructions
In a small bowl, mix the besan with half cup of milk to make a lump free batter and set aside.
Blend the spinach, ginger and green chilies using about 1/2 cup of milk. Spinach should not be pasty. I prefer to use food processor.
Heat the ghee in a saucepan over medium high moderately. Add fenugreek seeds, and turmeric. Stir for a few seconds.
Add the spinach, and milk and turn the heat to medium. Bring spinach to boil. Lower the heat to medium low and let it cook for about 15-20 minutes, stir occasionally, scraping the sides.
Add besan batter, and salt, and let it cook for about 10-15 minutes, stir occasionally, scraping the sides.
Spinach curry should be thick batter consistency. Add chopped tomatoes cook for 1-2 minutes. Turn off the heat.
Seasoning
In a small sauce pan heat the ghee over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and turn off the heat and add red chili powder and about 2 tablespoons of water this will prevent spices to burn.
Pour the seasoning over spinach curry.
Notes
Spinach curry is ready to serve. Serve hot with Naan, Roti, Paratha.
