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.
Dosa Sandwich is the classic dosa you know and love, made into a sandwich. These are easy to make and great for kids. They are great for a lunch box or a picnic.
Pinwheel sandwiches are a bright idea for picnic baskets, birthday parties and even lunch boxes. They are wonderful and tasty little sandwiches which are absolute delights. If you have school friends coming over, or taking a long road trip these are perfect for that or any other occasion. But the best part is that it can be made a day or two in advance and refrigerated so it saves you the last minute rush. One can fill in peas, cottage cheese, potatoes and for sweet tooth jam or chocolate spread.
This recipe is a delicious preparation for aubergine that is inspired by my husband’s Palestinian family. Simple ingredients turn out into surprisingly delicious taste. Zaatar is traditional arab seasoning made of herbs, including wild thyme and sumac, and sesame seeds that add nuttiness and crunch. Its a nice appetizer dish that goes well most vegetarian and can be in a vegan form without adding cheese.
Wholemeal pitta bread (NOT the longlife pitta bread from supermarket – its horrible, if you can’t get fresh pitta bread substitute for any flat bread of your choice, I am sure that naan bread would work well too)
Optional: Mozzarella cheese
Instructions
Method
Slice the aubergine into 1cm slices
Mix three to four tablespoons of olive oil with one pressed clove of garlic
Brush the oil lightly over the aubergine. Sprinkle with a little salt and remember – don’t go heavy with the oil
Put the aubergine slices on a tray under medium hot grill and grill both sides until the aubergine starts turning gold and is cooked through
Meanwhile slice the onion into half circles and sautee in two tablespoons of oil until it starts turning golden color
Add tomato puree, zaatar and salt to taste and heat through
Now spread the tomato mix carefully over the grilled aubergine slices. You can leayer this and leave to marinate for some time – even overnight the taste will become only better, however it never lasts that long in my house, even my 19 month old toddler craves this
Now layer on wholemeal pitta bread (or bread of your choice and you can enjoy as it is or add some mozzarella and put under the grill to melt
Lassi is a healthfulyogurt-based drink, popular throughout India. Mint and ginger give it a tangy and refreshing taste. Mint Lassi is a great compliment to any meal, especially during summer.
Blend mint leaves with two tablespoons of yogurt to make a paste. Add yogurt, ginger juice, salt, black salt, and one cup of water. Blend just enough to make the drink smooth; don’t over-blend as it will froth.
Pour it over ice cubes and garnish with roasted cumin seed powder and mint leave.
Lassi can be made one day in advance and refrigerated.
Notes
*Note:
Making Ginger juice: shred the ginger using a fine grater or zester and squeeze the pulp using fingers.
Roasting Cumin seeds: Toast cumin in a heavy skillet over medium heat, stirring frequently, until aromatic and brown in color. You can make a small jar of this in advance and keep it for couple of months. This is used in many recipes.
Curried Quinoa Salad with Roasted Cauliflower is very filling and nutritious. Its a healthyappetizer for those trying to cut down on their meal and find a comforting solace in salad option.
1/2 Cup Red Kidney Beans cooked (if using canned beans, drain and wash well with water)
1/2 Cup Cucumber chopped
Parsley / Cilantro – a couple of sprigs, chopped
Roasted Cashew nuts – a handful
Dried Cranberries / Raisins – a handful
For dressing :
1 Tbsp Olive Oil
1/4 Cup Plain Greek Yogurt
1 Tbsp Lemon Juice
Lemon Zest – of half a lemon
Salt
Pepper
Instructions
Method
Place the quinoa in a strainer and wash well under running water for 2 minutes. Place the quinoa along with vegetable stock in a pan and add turmeric, coriander powder, cumin powder, red chili powder and salt. Bring it to boil. Then simmer and cook till all the liquid is absorbed and the quinoa looks transparent. Keep aside.
Preheat oven to 400F. Place the cauliflower florets on a aluminium foil lined baking tray. Sprinkle salt and turmeric on top. Drizzle olive oil and bake for 30 minutes till the florets are cooked and slightly brown and caramelized.
In a serving bowl, place the quinoa, roasted cauliflower, red kidney beans, chopped cucumber, parsley, cashew nuts, cranberries and mix together.
Whisk the yogurt and olive oil together. Then make a simple dressing by mixing it with lemon juice, lemon zest, salt and pepper. Pour the dressing over the top of the salad and serve.
Ayurveda identifies 6 Tastes by which all foods can be categorized: sweet, sour, salty, bitter, pungent, and astringent. Ideally one should have a mix of all of them, when one is in good health. Lately my husband has seriously been exploring this field and I have taken this as a task: making food to serve as medicine.It is so easy to get into a salad boredom by mixing the same old lettuce and tomatoes…and that's where I found myself for a while. The salad I am submitting for the contest is a beautiful balance of the above listed tastes, apart from being nutritious, tasty and pleasing to the eye.I thought of thinking outside the lettuce head- and here I came up with a different salad that turned out excellent- and oh, so colorful! All of the ingredients are available at the produce section of any large grocery store. Even better, try your luck with local farmer's markets to assure freshness and quality. This recipe is a healthy, low fat, low calorie, gluten free
Besan Roti is very flavorful and healthy flat bread, high in protein and gluten free. Besan roti can be served with dal and leafy green vegetables like spinach or with yogurt.
Approx. 2 tablespoons butter or ghee (clarified butter)
Instructions
Method
Combine all the dry ingredients in a bowl mix it well. Add oil and yogurt to the mixture and mix. This will become very crumbly. Oil the palm to make the dough as it will be very sticky. Add water as needed to make the firm dough.
Keep the dough aside and cover with damp cloth. Let the dough rest for at least ten minutes or more.
Divide the dough in 6 equal parts. Make them in smooth balls.
Take one ball press it in rice flour from both sides and roll into about 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with rice flour.
Heat the skillet over medium high heat. Note: Heavy skillet works best.
Place the rolled roti on skillet. In few seconds roti will start changing color, turn roti over, both sides of roti will have few light brown spots.
Next place the roti on open burner using tong. The top part of roti should be down. Note: if you have gas stove you can put roti directly over high flames but if you have electric stove use cake cooling rack or similar over the burner so roti does not touch burner coil directly.
Grill the roti from both sides using tong until roti has golden brown spots both sides. Bottom part of roti should be up for serving brush the roti with ghee or butter.
Keep Besan Roti’s in a covered container or wrap them in aluminum foil. (Besan Roti becomes dry when they come to room temperature)
Crispy papad topped with spicy salad makes a very refreshing appetizer. Masala Papad is full of flavors and very tempting. This is a very simple and easy recipe to make.Papad is a round, flat, dry cracker made with a variety of lentils. They are sold uncooked in Indian grocery stores. You can deep-fry them or dry-roast them.
2 plain papad, (available in Indian grocery stores)
2 medium tomatoes, seeded and diced very small to make a approx. 1cup
1/2 English or deseeded cucumber, cut in very small pieces to make it about ½ cup
2 tablespoons cilantro finely chopped
1 teaspoon ginger finely shredded, optional
1 green chili finely chopped, optional
½ lemon
2 teaspoon2 teaspoon oil
Spice Mix for Garnishing
1/2 teaspoon salt
1/4 teaspoon black salt
1/2 teaspoon dry roasted cumin seeds powder
1/8 teaspoon black pepper
Pinch red chili
Instructions
Method
Mix all the dry ingredients to make a spice mix, set aside.
Mix tomatoes, cucumbers, cilantro, ginger, and green chili, set aside
Lightly oil the papads from both sides, set aside.
Preheat the skillet over medium high heat. Roast the papads on both sides in the skillet one at a time, pressing with spatula. The papads will change to a light yellow with a few brown spots. Be careful not to over-roast. Fold the Papads in quarters while they are hot, making triangles right on the skillet.
Remove the papads from the skillet and break on the folds, creating four triangles from each one.
Take one piece of papad and top it with cucumber, tomato, ginger, green chili, and cilantro. Drizzle with lemon juice and sprinkle the spice mix on top.
Notes
Notes
Removing the seeds from the tomatoes keeps the papads crunchy.
English cucumber is crisper on the outside and tender on the inside.
You can prepare the masala papad in advance, and add the toppings just before serving.
Crunchy Delight: How to Make Delicious Masala Papad at Home
Masala Papad is a flavorful appetizer perfect for parties, offering a low-fat, vegan option that delights snack enthusiasts with its crunchy texture and spicy seasoning. Masala Papad is a delightful Indian appetizer that combines the crunchiness of papad with a burst of spicy, tangy flavors. If you’re wondering how to make masala papad, you’re in for a treat! This masala papad recipe brings together a harmonious blend of ingredients to create a dish that’s not only delicious but also incredibly easy to prepare at home. Let’s dive into the steps to prepare this mouthwatering delicacy.
1. Making the Spice Mix:
First, we’ll create a flavorful spice blend to add a kick to your masala papad. Gather all the dry ingredients like cumin, coriander powder, chili powder, and maybe even some chaat masala (a tangy and savory spice blend commonly used in Indian street food). In a bowl, carefully measure and combine these dry spices. Once everything is incorporated, set the bowl aside for later.
2. Preparing the Veggie Topping:
Next, we’ll create a refreshing and vibrant topping for the papad. Start by chopping the tomatoes, cucumbers, cilantro, ginger, and green chili. Aim for a fine chop to ensure even distribution on the papad. You can remove the seeds from the tomatoes if you prefer a drier topping, as the seeds can release moisture and make the papad soggy. After chopping, combine all the veggies in a separate bowl and set it aside with the spice mix.
3. Oiling and Roasting the Papads:
Now it’s time to prepare the base of our dish – the papad itself! Take each papad and lightly brush or drizzle a thin layer of oil on both sides. This will help them crisp up nicely during roasting. Once oiled, set the papads aside on a plate.
4. Roasting and Folding the Papads:
Heat up your skillet over medium-high heat. It’s important to have the pan hot enough to ensure the papads roast quickly and evenly. Carefully place one papad at a time in the hot skillet. Use a spatula to gently press down on the papad as it cooks. You’ll see the color change from its original white to a light yellow with a few brown spots. This is your cue to flip the papad and cook the other side. Be mindful not to overcook them, as they can become burnt and brittle. While the papad is still hot and pliable, fold it in half to create a semi-circle shape. Then, fold it in half again to form a small triangle. This folding technique not only creates a nice presentation but also helps cradle the toppings when assembled.
5. Assembling and Serving the Masala Papad:
Finally, it’s time to put everything together! Take one of the folded papad triangles and carefully break it along the folds to create four smaller triangles. Now you have a crispy base ready for the toppings. Place a dollop of the prepared vegetable mixture on each papad triangle. Don’t forget a squeeze of fresh lemon juice for a touch of tanginess! Lastly, sprinkle the reserved spice mix over the top for a burst of flavor.
Tips for Perfect Masala Papad
Using English cucumbers is recommended for their crisp texture, but regular cucumbers will work too.
You can prepare the masala papad in advance for a quick and easy snack. Just store the roasted papad triangles in an airtight container and assemble them with fresh toppings right before serving.
Experiment with different toppings such as grated cheese, finely chopped bell peppers, or even crumbled paneer to create your own unique variations of masala papad.
For a healthier alternative, opt for baked papads instead of the traditional fried ones.
If you’re short on time, you can prepare the masala mixture in advance and store it in the refrigerator until ready to use.
Variations of Masala Papad
Paneer Masala Papad: Top your papads with a spicy paneer mixture for a creamy twist on this classic recipe. Check out the recipe here.
Corn Masala Papad: Add a sweet and savory element to your masala papad by incorporating corn kernels into the masala mixture. Find the recipe here.
Schezwan Masala Papad: Give your masala papad an Indo-Chinese twist by drizzling it with spicy Schezwan sauce. Learn how to make Schezwan sauce here.
Benefits of Masala Papad
Masala papad is a low-calorie snack that’s perfect for those watching their weight.
The combination of spices in masala papad aids digestion and stimulates the appetite.
Papads are rich in dietary fiber, making them a healthy option for snacking.
FAQs about Masala Papad
Can I make masala papad in advance?
Yes, you can prepare the masala mixture ahead of time and store it in an airtight container in the refrigerator. Simply assemble the papads right before serving.
Can I use store-bought papads for this recipe?
Absolutely! Store-bought papads work just as well as homemade ones for making masala papad.
Can I customize the spice level of masala papad?
Of course! Adjust the amount of green chilies and chaat masala according to your preference for spiciness.
With these simple steps and tips, you’ll be able to whip up a batch of delicious masala papad that’s sure to be a hit at your next gathering or as a quick snack for yourself. Enjoy experimenting with different toppings and flavors to create your own signature version of this beloved Indian appetizer!
This bread is called Ari Pathal (Rice bread). This is my moms recipe (from Kerala) . It is normally served for breakfast or for snack, it can be eaten as it is or with potato masala curry or with chutney.
1/2 cupCoconut Grated -( if using dried shredded ones sprinkle some warm water ,mix and keep aside for it to soften)
½ cupChopped Shallots or red onions
1 tspJeera
1/2 tspSalt – or to taste
2 cupsWater – (hot)
Instructions
Method
Roast the rice flour for about 5 minutes on medium heat . (don’t brown it)
Boil 2 cups of water on the other stove while You are roasting the rice flour
Transfer the roasted flour in to a wider bowl and make a well in the center .
Add salt and the half the water(straight from the stove) and mix with a spoon , slowly add the remaining water and give it a good mix. Keep aside for some time for it to cool
Meanwhile chop onions finely , keep the other ingredients ready
Now knead the flour with hand just like we do for chapattis
Heat oil on Medium high
Make lemon size balls( greasing hands with oil will prevent it from sticking)
Press gently each balls with palms just like we do for Kachoris. Shape the edges if needed( this is
Traditionally done on banana leaves but I shaped it on wax paper today. Zip-Loc bags can also be used)
Flip the pressed ones on hand and deep fry ( 5 min or until it turns light golden brown)
We all love Chinese food. I love it too. Actually chinese is one of my favorite cuisine. Chinese food is really healthy food and aroma of sauces used in it is also very nice. It always contains so many healthy vegetables. This time I found a new version of that. How about a chinese paratha? Give it a try. Trust me, you will fall in love with it.
1/2 Cup of very finely chopped cabbage/Patta Gobhi
1/4 Cup of very finely chopped capsicum/Shimla mirch
1/2 Cup of very finely chopped carrot
1/2 Cup of very finely chopped Green onions
2-3 very finely chopped green chillies
1 Tbsp of dark soya sauce
1 Tbsp of chilly sauce
1 & 1/2 Garlic very clove finely chopped
salt to taste
a pinch or 2 of black pepper
1 Cup of Wheat Flour
1/4th Tsp salt
1/4th Tsp 1/4th Tsp Red pepper/Lal mirch
Water as required to make the dough/around 1/2 cup
Oil or butter or Ghee[Purified butter] for paratha's
Instructions
Method
In wheat flour add salt and red pepper and mix well.
Slowly adding water to it, make the dough as same as chapati dough. Cover it and keep it aside for around 15 minutes.
All vegetables should be very finely chopped. Mix together all vegetables, green chillies, black pepper, sauces and salt as per taste. Be careful while adding salt with stuffing, because all types of sauces contains already salt.
Divide the dough in 10 equal parts. Roll 2 balls in circle shape as same as chapati with the help of rolling pin.
On one chapati, spread 2 tbsp. of vegetable mix. Cover it with another rolled chapati. Press it from all sides and pack it well, so that the stuffing will not come out.
Cook it from both sides on hot tawa, adding little oil/butter/ghee, till very small brown patches appeared on both sides.
Serve hot.
Notes
Additional:If you want to garnish it, spread some green coriander leaves and grated paneer/Indian cheese on it.
1 cup matar, (light brown in color, they look almost like chick peas; available in Indian grocery stores)
1 teaspoon salt (adjust to taste)
1 teaspoon black salt (adjust to taste)
1/4 teaspoon black pepper
1/4 teaspoon sugar
1 tablespoon cumin seed
1 tablespoon coriander
2 tablespoons ginger finely chopped
2 small green chilies finely chopped, (adjust to taste)
2 tablespoons tamarind pulp
1 tablespoon lemon juice
For Garnishing
Few slices of lemon
2 tablespoons ginger finely chopped
2 green chilies finely chopped
Instructions
Method
Wash and soak matra in three cups of water overnight. After soaking matra will be about 2 1/2 times the volume of the original.
Dry roast the cumin seeds and coriander seeds separately, until they are brown and you can smell their aroma. Let them cool and grind to powder consistency.
Put the matra in a pressure cooker with 2½ cups of water. Add the salt, ginger, and green chili. Cook on medium high heat.
When the pressure cooker starts to steam, turn the heat down to medium and cook eight to nine minutes more.
Turn off the heat and wait until steam has stopped before opening the pressure cooker. Matra should be soft and tender.
Add all the spices; this is the time to adjust the salt and pepper to your taste.Mix the spices well. Add a little water if they look too dry, the gravy should be thick.
Serve warm garnish with ginger and green chili and lemon.
Matar Chaat Recipe: Step-by-Step Guide to Homemade Delight
Stuffed Bell Peppers make for fantastic party recipes, offering quick & easyappetizers that are vegan, gluten-free, and low-fat, perfect for satisfying cravings with a delightful chaat-inspired twist, ideal for snacking. In this matar chaat recipe, we’ll explore the delightful flavors of this popular Indian street food. Matar chaat is a savory snack made with dried yellow peas, bursting with tangy, spicy, and sweet flavors. It’s a perfect dish to satisfy your cravings for something savory and delicious. This recipe offers a perfect blend of textures and tastes, making it a favorite among both kids and adults alike.
Step 1: Soaking the Peas
To begin with this matar chaat recipe, the first step is to soak the dried yellow peas overnight or for at least 8 hours. Soaking helps to soften the peas, making them easier to cook and digest. It also reduces the cooking time significantly, ensuring that your chaat is ready in no time.
Step 2: Cooking the Peas
Once the peas are soaked, drain the water and rinse them thoroughly. Then, transfer them to a pressure cooker or a large pot. Add enough water to cover the peas and some salt. Cook until the peas are tender but not mushy. Cooking time may vary depending on the type and freshness of the peas, but it usually takes around 15-20 minutes in a pressure cooker.
Step 3: Preparing the Chaat
Once the peas are cooked, it’s time to prepare the chaat. Heat some oil in a pan and add cumin seeds. Let them splutter and then add finely chopped green chilies. Now, add some minced ginger and cook for a minute until the raw smell disappears.
Step 4: Adding Spices
Next, add the cooked peas to the pan along with some chaat masala, red chili powder, amchur (dry mango powder), and a pinch of garam masala. Mix well until all the spices are evenly coated with the peas. Adjust the seasoning according to your taste preferences.
Step 5: Serving the Matar Chaat
Once the matar chaat is ready, transfer it to a serving dish and garnish with freshly chopped cilantro leaves, chopped tomatoes, and a drizzle of tamarind chutney. You can also sprinkle some sev (crispy chickpea flour noodles) on top for an extra crunch. Serve hot and enjoy this flavorful matar ki chaat with your favorite beverages.
Tips:
You can customize this matar chaat recipe according to your taste preferences by adding ingredients like chopped cucumber, boiled potatoes, or pomegranate seeds.
To make it healthier, you can use olive oil instead of regular cooking oil.
Adjust the spice levels according to your preference. If you like it spicy, add more green chilies or red chili powder.
Variations:
For a creamy twist, you can add a dollop of yogurt or sour cream on top of the chaat.
If you’re vegan, you can skip the yogurt and use vegan yogurt or coconut cream instead.
Experiment with different toppings like grated cheese for added flavor and texture.
Benefits:
Matar chaat is a nutritious snack as it’s packed with protein and fiber from the yellow peas.
It’s also rich in vitamins and minerals, making it a healthy option for snacking.
The spices used in this chaat, such as cumin, ginger have various health benefits including aiding digestion and boosting immunity.
FAQs:
Q: Can I use canned peas instead of dried peas?
A: While canned peas can be used in a pinch, dried peas are preferred for this recipe as they have a better texture and flavor. If using canned peas, make sure to drain and rinse them well before cooking.
Q: Can I make this chaat ahead of time?
A: Yes, you can prepare the cooked peas and spice mixture ahead of time and store them in the refrigerator. When ready to serve, simply reheat the mixture and assemble the chaat with your desired toppings.
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 official website:
Apple custard is a nice gluten-freedessert with the red strawberry sauce to give a holiday touch. The uncooked apples and roasted almonds give it a nice texture.
2 cups (500 grams) strawberries, rinsed, green tops removed (frozen will work)
1/4 to 1/3 cup sugar (depends on sweetness of berries)
1/2 tbsp lemon juice
2 tbsp water
1 tbsp cornstarch dissolved into 2 tbsp water
for Custard
2 cups milk
3 tbsp custard powder ( I used vanilla flavor.)
3/4 cup sugar
10-15 roasted chopped almonds
1/2 tsp cardamom powder
1 1/2 cup chopped apple (you can use chikoo, banana, grapes too)
1/4 cup pomegranate seeds
Instructions
for Strawberry Sauce
Mix strawberries, sugar, lemon juice and water in a pot.
Heat the mixture in medium flame for 13-15 mins.
Keep the pot covered (occasionally stir).
When the strawberries are tender and can easily cut by spoon, this is the time to add the corn starch dissolved in water. Stir it nicely and turn off the heat. Let the mixture cool for 10 mins.
Put the mixture in blender and make a puree. Strawberries has seeds on sides. Strain the sauce to remove these seeds. Keep the sauce in refrigerator.
for Custard
Take some (3-4 tbsp) milk and mix custard powder to it.
Heat rest of the milk at medium flame, add sugar to it.
Just before boiling add the custard powder mixture (made in step 1) to the milk. Add the cardamom powder.
Keep stirring the milk till it boils. After boiling take the pot away from heat. Add roasted chopped almonds. Let it cool for an hour.
Add the fruits to custard.
Keep the mixture in refrigerator.
While serving add 1 tsp strawberry sauce at bottom of the bowl. Add the fruit custard and top it with the strawberry sauce. See Photo.
Notes
Additional:Decorate with some fresh mint leaves (optional).
Apple coconut and Pineapple Burfi is a simple and yummy fruity burfi with no fat and also looks great with two different colored layers. Its a dessert with a fusion of apple, coconut and pineapple.
Heat a pan and fry the grated apples until all the juices get evaporated.
When the apple seem to have got half cooked add in coconut, extract, food color, sugar and keep stirring the mixture on a medium to low flame, until the entire mixture comes together as a ball without sticking to the pan.
This consistency is something very similar to the usual coconut burfi.
At this stage transfer the mixture to a greased pan and let it cool.
Next prepare the pineapple layer for the burfi.
for Pineapple layer
Grind the crushed pineapple into a coarse paste.
Heat a pan add the pineapple paste and cook until it becomes dry.
Now add in the milk powder, pineapple extract, color, sugar and cook the mixture on low flame until the entire mixture comes together as a ball without sticking to the pan.
Now transfer this mixture on the already made apple coconut layer.
Notes
Let the burfi cool down for 30 minutes and then cut into desired shape and size.If desired the burfis can be garnished with silvered almonds or cashews.
These are perfect for the wintertime; they're hearty and warming, full of delicious spice, and easy to make. They're also not too rich, which is a relief after a season of indulgence. If you've got the time, make extra and save them for a lovely breakfast with some oatmeal or yogurt.
Add everything except the pears to a large pot and bring to a boil.
Meanwhile, take the tip and bottom off of the pears, halve them lengthwise and scoop out the seeds with a small spoon.
Gently add the pears to the boiling liquid and simmer on medium low heat for 15-20 minutes, occasionally using a spoon to scoop cooking liquid over the top bits.
Remove soft pears with a big spoon and put into serving bowls.
Remove spices from cranberries with a little spoon; don't worry if you miss a clove, it adds a nice character.
Cook the cranberry mixture for a further couple of minutes if necessary, to make a nice sauce.
If you can see runny liquid, it needs to be cooked more.
Serve the sauce over the pears when you're ready.
I quite like the sour/spicy flavor of these as is, but you may wish to add a sprinkle of sugar- especially for children.
