10 Easy Vegan Recipes | Vegan Indian Foods by Manjula’s Kitchen
Embracing a vegan lifestyle doesn’t mean you have to give up on the rich and flavorful experience of Indian cuisine. Here at Manjula’s Kitchen, we bring you a collection of vegan Indian food that is both delicious and easy to prepare. Let’s dive into 10 easy vegan recipes that will make your meals exciting and nutritious. These vegan Indian recipes are perfect for anyone looking to incorporate more plant-based meals into their diet.
1. Vegan Aloo Gobi
Aloo Gobi is a classic Indian dish made with potatoes and cauliflower. This flavorful and hearty dish is a staple in many Indian households and is a great example of vegan Indian food that is both satisfying and healthy. The combination of tender potatoes and cauliflower florets cooked with aromatic spices like cumin, turmeric, and garam masala makes this dish irresistible. Aloo Gobi is not only delicious but also easy indian recipesto prepare, making it a perfect choice for busy weeknights. Serve it with roti or rice for a complete meal.
2. Chana Masala
Chana Masala is a spicy and tangy chickpea curry that is a favorite among many. It’s one of the 10 easy vegan recipes that you can prepare quickly, and it’s packed with protein and flavor, making it a perfect vegan food recipe. Chickpeas are simmered in a rich tomato sauce flavored with an array of spices like coriander, cumin, and chili powder. This dish is hearty and comforting, ideal for lunch or dinner. Pair it with steamed basmati rice or warm naan for a satisfying meal.
3. Vegan Palak Tofu
Palak Tofu is a delicious twist on the traditional Palak Paneer. Instead of paneer, tofu is used to keep this dish vegan. The creamy spinach sauce pairs perfectly with the tofu, creating a nutritious and tasty vegan Indian recipe. Spinach is blended into a smooth puree and cooked with spices, then combined with tofu cubes to create a delightful dish. This vegan version retains all the flavors of the original and is a fantastic way to enjoy spinach and tofu in a new and exciting way. Serve it with jeera rice or chapati.
4. Baingan Bharta
Baingan Bharta is a smoky and flavorful eggplant dish that is popular in north indian recipes. This dish is made by roasting eggplants and cooking them with tomatoes, and spices, making it a delightful addition to your collection of vegan food recipes. The roasting process gives the eggplant a unique smoky flavor, which is then enhanced by the addition of spices like cumin, coriander, and garam masala. Baingan Bharta is perfect as a side dish or a main course when served with roti or rice.
5. Vegan Vegetable Biryani
Vegetable Biryani is a fragrant and flavorful rice dish cooked with a variety of vegetables and spices. This vegan version is just as delicious as the traditional one, making it a must-try among vegan Indian recipes. The rice is layered with a mixture of vegetables like carrots, peas, and bell peppers, along with aromatic spices such as cardamom, cinnamon, and cloves. Biryani is a complete meal in itself and can be enjoyed with a side of raita or salad.
6. Tofu Tikka Masala
Tofu Tikka Masala is a vegan take on the classic Chicken Tikka Masala. Tofu is marinated in spices and yogurt, then cooked in a rich and creamy tomato sauce. This dish is perfect for those looking for vegan food recipes that are both hearty and flavorful. The tofu absorbs the flavors of the marinade and the sauce, resulting in a dish that is rich and satisfying. Serve it with basmati rice or naan to soak up the delicious sauce.
7. Vegan Rajma
Rajma is a kidney bean curry that is a staple in North Indian cuisine. This vegan version is just as delicious and comforting, making it a great choice for anyone seeking vegan Indian food that is both nutritious and satisfying. Kidney beans are cooked in a spiced tomato gravy, flavored with a blend of spices like cumin, coriander, and garam masala. Rajma is traditionally served with rice, making it a wholesome and filling meal.
8. Masoor Dal
Masoor Dal is a simple yet flavorful red lentil curry. It’s one of the easiest vegan Indian recipes to prepare and is packed with protein and fiber, making it a healthy addition to your meal rotation. Red lentils are cooked with tomatoes, and spices, creating a comforting and nourishing dish. Masoor Dal is perfect for a quick lunch or indian dinner recipes and can be enjoyed with rice or chapati.
9. Vegan Korma
Vegan Korma is a creamy and mildly spiced curry made with a variety of vegetables and a rich coconut-based sauce. This dish is perfect for those looking for 10 easy vegan recipes that are both luxurious and easy to make. The vegetables are simmered in a sauce made from coconut milk, cashews, and spices, resulting in a dish that is rich and flavorful. Vegan Korma can be served with rice or naan for a complete meal.
10. Vegan Pulao
Vegan Pulao is a simple and flavorful rice dish cooked with vegetables and aromatic spices. It’s a versatile dish that can be enjoyed on its own or as a side, making it a great addition to your list of vegan Indian food recipes. The rice is cooked with vegetables like peas, carrots, and bell peppers, along with spices such as cumin, cinnamon, and bay leaves. Vegan Pulao is perfect for a quick and easy meal and can be paired with raita or a salad.
Conclusion
These 10 easy vegan recipes showcase the versatility and richness of vegan Indian food. From hearty curries to flavorful rice dishes, these recipes are sure to bring joy and nutrition to your table. Explore more vegan Indian recipes and discover the delicious possibilities of plant-based cooking with Manjula’s Kitchen. Happy cooking and enjoy your journey with vegan food recipes!
By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s a vegan Indian recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!
Kuttu ki Puri is a gluten free Buckwheat flatbread. It is a quick & easy recipe to make.This is a Falihar, a food eaten on days of fast as grains are not eaten. Some upcoming Hindu festivals include Navaratri and Janmashtami where as a part of a fast kuttu puris are eaten or any other days when you want to try something different. The puris are made with buckwheat flour and potatoes, and mostly accompanied with potato curry or Arbi (taro root) Stir-Fry.
1/4 cup buckwheat flour need for rolling the puries
Oil to fry
Instructions
Method
Mix buckwheat flour, cumin seeds, pepper, and salt well, add potatoes, mix it well. Add warm water as need to make smooth and pliable dough. Set aside for five minutes.
Divide the dough in 8 equal parts, oil your palms and roll them into smooth patties.
Before rolling the puris, press the patties both sides on the dry flour, this will make them easy to roll.
Roll them into six inch circle, while rolling if puri start sticking to rolling pin or rolling surface sprinkle more flour as needed.
Heat at least one inch of oil in a frying pan over medium high heat. To check if oil is ready drop a small piece of dough into the oil this should come up slowly.
Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up slowly. Turn the puris over. Puri should be light brownish gray from both sides.
Take the puris out and place them on paper towels to absorb the excess oil.
Serve puris hot or store in covered container after they cool to room temperature.
“Mirchi ka Salan” is a popular Hyderabadi dish. Generally speaking, Hyderabadi dishes are very spicy and aromatic, and this is one of them. Even the name of this dish “Mirchi ka salon" reflects that. Mirch is pepper and Salan means curry. The chili pepper is cooked in a peanut and coconut spicy curry.This dish is a new one for me. Many of you had requested I make this, so I decided to try it out. Of course I turned to Google to help me out and went through many recipes. I tried many different variations until I was satisfied with the recipe. I then invited a friend who is from Hyderabad to ask her for her honest opinion. She was surprised that I had never eaten “Mirch ka Salan” before. She gave me some suggestions and pointers to perfect my recipe. I then incorporated her ideas and tweaked the recipe. Now I loved it. I know this new dish will be on my list for “go-to” dishes when having get-togethers. So if you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with vegetable biryani or plain white rice. Its a vegan dish which is absolutely gluten free but spicy.
Wash and wipe dry the peppers; slit the peppers vertically.
Grind the peanuts, sesame seeds, and coconut to make powder, set aside.
Mix tamarind paste, ginger, turmeric, and red chili powder with 1/4 cup of water. Set aside.
Use the flat frying pan, heat the oil on medium heat, and stir-fry the peppers till light brown all around. Take them out over paper towel.
Use the same pan as pan will have oil remaining, oil should be moderately hot. Add cumin seeds and mustard seeds as seeds crack add besan and nigella seeds stir fry for about one minute. Add the peanut powder and stir fry for about two minutes mix will be golden brown.
Add the spice paste and cook for 2-3 minutes stirring. Spice mix will start to leave the oil, add salt, sugar, 3 cups of water, and bring the gravy to boil.
Lower the heat to medium low and let it simmer for about 6-8 minutes.
Add the stir fried peppers and cover with gravy. Sprinkle the garam Masala, cover the pan and let it cook for another 3-4 minutes.
The gravy thickens as it cooks.
Mirchi ka Salam is ready. Serve hot over the plain rice or with briyani.
Aloo tikki or potato patties are popular snack, traditionally when any snack is served with yogurt and chutney it is known as chaat. This is very popular with road side vendors, the aroma of the hot tikkis are enough to make you hungry.
Boil and drain the water from the peas and lightly mash.
Heat the oil in a small pan over medium heat; add all the filling ingredients, stir fry for about two minutes. Keep the filling little moist. Set aside.
Making tikkis
Add the salt and bread crumb into the potatoes and knead to make the dough.
Divide the potatoes into 8 equal parts.
Takes one part of the potato dough, make a ball and flatten over the oiled palm. Put about 1 teaspoon of filling in the center and wrap around with potato. Lightly flatten the filled balls to patties. Make all the patties.
Heat non stick heavy skillet on medium high heat, generously greased the skillet. Place the tikkies on the skillet, making sure they are not touching each other and has some space all around. Oil the tikkies from the top.
Cook them for about 1 minute and turn them over, tikkies should be light golden brown. Oil the tikkies from the top and lightly press with spatula.
Turn the tikkies 3-4 times as needed to make sure tikkies are nice and crispy. Brush the oil lightly every time when you turn the tikkies over and also press with spatula.
Aloo tikkies taste best when they are served right from over the skillet.
You can prepare them in advance, up to five steps and brown them just before serving.
Tikkies are served along with tamarind chutney, cilantro chutney and yogurt. You can also serve them with spicy chole.
Aloo Tikki: A Delectable Indian Potato Patties Recipe
In this aloo tikki recipe, we delve into the art of creating these beloved potato patties, a staple in Indian cuisine. These aloo tikkis are not only flavorful but also versatile, making them perfect for various dishes like aloo tikki chaat. Aloo Tiki, a delightful veganappetizer inspired by street food recipes. If you’re craving a delightful snack or appetizer, look no further than this tikki aloo recipe.
Preparation: Crafting the Perfect Aloo Tikki
To start this aloo tikki recipe, begin by boiling potatoes until they are tender. Once cooled, peel and mash them thoroughly. Now, let’s infuse these mashed potatoes with flavor. Add green chili, ginger, salt, cumin seeds, mango powder, and garam masala to the mashed potatoes. Mix these ingredients well, ensuring they are evenly distributed, creating the base for our aloo tikkis.
Cooking: Shaping and Pan-Frying the Aloo Tikki
Now comes the fun part – shaping the aloo tikkis! Take a portion of the potato mixture and roll it into a ball, then gently flatten it to form a patty. Repeat this process until all the mixture is used. Heat oil in a skillet over medium heat. Once hot, carefully place the aloo tikkis in the skillet, ensuring they don’t overlap. Cook each side until golden brown and crisp, creating a delightful texture that enhances the flavor of the tikki aloo.
Serving: Enjoying Aloo Tikki in Various Forms
Now that your aloo tikkis are ready, it’s time to enjoy them in different ways. One popular option is aloo tikki chaat, where the tikki aloo is topped with a medley of chutneys, yogurt, and spices, creating a burst of flavors with every bite. You can also serve aloo tikkis with a side of mint chutney or tamarind chutney for a refreshing twist. Whether enjoyed as a snack, appetizer, or part of a meal, these aloo tikkis are sure to delight your taste buds.
Tips for Perfect Aloo Tikki:
Use starchy potatoes: Opt for potatoes like russets or Yukon Gold, as they have a higher starch content, resulting in fluffier aloo tikkis.
Keep the oil hot: Ensure the oil is sufficiently hot before frying the aloo tikkis to achieve a crispy exterior.
Don’t overcrowd the skillet: Cook the tikki aloo in batches, giving them enough space in the skillet to fry evenly.
Add breadcrumbs: If the potato mixture feels too wet, incorporate breadcrumbs to help bind it together.
Variations of Aloo Tikki:
Paneer-stuffed Aloo Tikki: Elevate your aloo tikki experience by adding a layer of paneer stuffing before shaping and frying them.
Vegetable-loaded Aloo Tikki: Mix finely chopped vegetables like carrots, peas, and bell peppers into the potato mixture for added texture and flavor.
Spicy Aloo Tikki: Increase the heat by adding extra green chilies or a dash of red chili powder to the potato mixture.
Benefits of Aloo Tikki:
Rich in carbohydrates: Potatoes are a great source of carbohydrates, providing energy to fuel your day.
Versatile: Aloo tikkis can be enjoyed on their own, as part of a meal, or as a base for various chaat dishes, offering endless culinary possibilities.
Comfort food: The warm and comforting flavors of aloo tikkis make them a favorite comfort food for many.
FAQs about Aloo Tikki:
Q: Can I make aloo tikkis ahead of time?
A: Yes, you can prepare the potato mixture and shape the aloo tikkis in advance. Store them in the refrigerator until ready to fry.
Q: Can I bake aloo tikkis instead of frying them?
A: While frying gives aloo tikkis their characteristic crispiness, you can bake them in the oven for a healthier alternative. Brush them with oil and bake at 400°F (200°C) until golden brown.
Q: Are aloo tikkis gluten-free?
A: Yes, aloo tikkis are naturally gluten-free. However, if you’re adding breadcrumbs for binding, ensure they are gluten-free certified.
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:
Dal Paratha, or Bikaneri Paratha, is best described as Indian stuffed flatbread. This delicious bread is filled with cooked chana dal and a variety of spices. However, unlike other stuffed parathas these are rolled super thin. These parathas are a Rajasthani delicacy. They are excellent source of protein in hot summers and are a healthyvegan option.
1/2cup chana dal, available in Indian grocery stores
1/2teaspoon salt
1 teaspoon fennel seed powder, (saunf)
1/2teaspoon red chili powder, adjust to taste
1/8teaspoon asafetida (hing)
Also, Need
1/4cup all-purpose flour, for rolling
2tablespoons oil for cooking paratha
Instructions
for Dough
Mix the flour, salt and oil.
Add the water slowly, mixing with your fingers as you pour.
Dough should be soft, do not knead the dough.
Cover the dough and let it sit for at least fifteen minutes.
for Filling
Boil the chana dal with two cups of water on medium-high heat. After the dal comes to a boil, reduce the heat to medium and let it cook until the dal is very soft. If needed add a little more water. Strain the dal removing the access water if needed.
consistency of soft dough. Consistency of dal is very important for this recipe. If dal is too soft it will be difficult to make the filling, so stir fry the dal to bring it to the right consistency. If it is too dry and crumbly add a little water.
In a bowl mix dal with salt, fennel powder, chili powder, and asafetida. Adjust the pepper and salt to taste. Set it aside.
Making Paratha
Divide the dough and filling into eight equal parts and form into balls.
Roll the dough ball lightly in dry flour and roll it 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 eight balls. Let the filled balls settle for three to four minutes.
Meanwhile heat an iron or other 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 flour from both sides.
Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle.
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 a few seconds, drizzle half a teaspoon of oil over the paratha. Flip the paratha and put half a teaspoon of oil in again. Lightly press the puffed areas with a spatula. This will help Paratha to puff.
Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Parathas are best served hot and crispy. They will be soft as they cool off.
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 for six to seven days or frozen for up to a month. Re-heat using a skillet or oven. But they taste great at room temperature.
Carrot and Ginger Soup is a light vegan, gluten-free and super healthy soup with the added benefit of tasting delicious. This soup is made with carrots, celery, ginger, and flavored with mild spices. Of course, this soup is also nutritious!
Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.
Reduce the heat to medium and add the cumin seeds, carom seeds, asafetida. As seeds crack, add carrots, celery, and ginger. Sauté for about 12 minutes until carrots are very soft.
Puree them in blender with 2 cup of water, on high speed. Add water as needed to puree.
Use the same pan and pour the soup salt and sugar, bring the soup to boil on medium high heat. Add more water if needed. When the soup boils, turn the heat to low and let it simmer for ten minutes.
Serve soup hot, Add the black pepper and lemon juice, in the bowl when ready to serve.
Ginger-green chilli paste (small piece of ginger and 2 green chillies)
1Tsp Lemon juice
1Tsp Chaat Masala
1Tsp Garam Masala Powder
1 1/2 Cups Bread Crumbs
Coriander Leaves (few Sprigs chopped)
Salt – According to taste
Oil for deep frying
Instructions
Soak Moong Dal in warm water overnight. Drain and set aside.
In a bowl, mix together soaked split green gram , onion, coriander leaves, salt, garam masala powder, red chilli powder, chaat masala, ginger-green chilli paste and lemon juice.
Add the bread crumbs and mix well. Divide the mixture into equal portions and shape them into fingers.
Heat sufficient oil in a kadai and deep fry the fingers in batches of three to four until crisp and golden.
Drain on absorbent paper and serve hot with tomato sauce or mint or coriander chutney.
Tomato rice or pulao has a South Indian flair as I have used sambar powder in this recipe. Samber powder is a spice mix used in many South Indian dishes. It has a spicy and tangy flavor. This flavor combined with tomato and rice taste great! This dish will also make a nice lunch box meal.
3 tomatoes chopped, will make 1-1/2 cup chopped tomatoes
3 tablespoons oil
1/4 cup raw shelled peanuts
1 teaspoon mustard seeds
1 green chili chopped
1/4 teaspoon turmeric
3 teaspoons samber powder, available in Indian grocery store
1-1/2 teaspoon salt
1/4 cup cilantro (hara dhania) chopped
2 cups of water
Instructions
Wash and soak the rice in about 3 cups of water for at least 15 minutes. Drain the water and set aside.
Heat the oil in a saucepan over medium heat. When moderately hot, add mustard seeds.
When the seeds cracks add peanuts and stir fry for one minute until peanuts are lightly golden brown.
Add about 1 cup chopped tomatoes, green chili, turmeric, sambar powder, salt and cilantro, cook until tomatoes are tender. This should take about 2 minutes.
Add rice and 2 cups of water mix and bring it to boil, lower the heat to low and cover the pen. Let it cook for about 18-20 minutes. Cook until rice is soft and water has evaporated.
Stir the rice gently and add the remaining tomatoes stir gently, cover the pan and let it cook for 2 more minutes.
Delicious Tomato Pulao Recipe: How to Make Tomato Pulao
Tomato pulao is a gluten free, flavorful, kid friendly and aromatic rice dish originating from Indian cuisine. It is made by cooking rice with a mixture of tomatoes, spices, and other ingredients. Typically, the dish begins by tempering mustard seeds and peanuts in hot oil, followed by adding chopped tomatoes, green chilies, turmeric, sambar powder, salt, and cilantro.
Soaking Rice for Flavorful Tomato Rice Dish
Embark on the journey of making tomato pulao by ensuring that the rice is clean and ready for cooking. Begin by thoroughly washing the rice to remove any impurities, ensuring a clean and pristine base for your dish. Once washed, soak the rice in about 3 cups of water for at least 15 minutes. This crucial step helps to soften the rice grains, allowing them to cook evenly and absorb the rich flavors of the tomato pulao recipe. After soaking, drain the water and set the rice aside, eagerly awaiting its transformation into a delicious and aromatic dish of tomato pulao rice.
Tempering Oil and Stir-Frying: Enhancing Flavor in Tomato Pulao Rice
In a saucepan heated over medium heat, initiate the flavor infusion process by adding oil and mustard seeds. Allow the oil to heat up to a moderate temperature, then add the mustard seeds and let them crackle, releasing their aromatic essence. Once the mustard seeds crackle, introduce peanuts to the pan and stir-fry for about a minute until they turn lightly golden brown. This step adds a delightful crunch and nutty flavor to the tomato pulao, elevating its overall taste and texture to new heights.
Cooking Tomato Mixture: Infusing Flavors into Tomato Pulao Recipe
The heart of any tomato pulao recipe lies in its flavorful base. To create this base, add chopped tomatoes, green chili, turmeric, sambar powder, salt, and cilantro to the saucepan. Allow the mixture to cook until the tomatoes are tender, typically taking about 2 minutes. These flavorful ingredients work in harmony to infuse the rice with a burst of deliciousness, setting the stage for a mouthwatering tomato pulao experience that will tantalize your taste buds and leave you craving for more.
Simmering Rice: Perfecting Tomato Rice Pulao
Once the tomato mixture has cooked to perfection, it’s time to introduce the star ingredient – the soaked and drained rice. Add the rice to the saucepan along with 2 cups of water, ensuring that everything is mixed well to distribute the flavors evenly. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pan, and let the rice simmer for about 18-20 minutes, or until it becomes soft and the water has evaporated. After cooking, gently stir the rice and add the remaining tomatoes, incorporating them into the dish with care. Cover the pan once again and let it cook for an additional 2 minutes to ensure that all the flavors meld together perfectly, creating a harmonious symphony of taste and aroma.
Serving Tomato Rice Pulao: Enjoying the Flavorful Rice Dish
With the tomato pulao cooked to perfection, it’s time to indulge in its flavorful goodness. Serve the dish by itself as a main course or pair it with yogurt for a satisfying and wholesome meal that will leave you feeling nourished and satisfied. Whether enjoyed as a standalone dish or as a side, tomato pulao is sure to impress with its vibrant flavors, aromatic spices, and irresistible appeal. So gather your loved ones, sit back, and savor every mouthful of this delightful and comforting tomato rice pulao.
Meethi matries are delightful crispy and sweet snack made during festivals like Holi and Diwali. You can also serve them as biscuit or cookie. Fennel and cardamom gives very nice and sweet flavor to them.
Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.
Divide the dough into 14 equal parts. Rolling the dough between your palms form into balls.
Roll the dough balls into three inch circles. Prick each matri with a fork 8-10 places on both sides. This will prevent matri not to puff when frying.
Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float instantly oil is too hot.
Fry a few matri at a time. Fry the matries until both sides are a light golden-brown. It should take six to eight minutes. If the matries are fried on high heat, they will not be cooked inside.
Take them out over paper towel so it can absorb the extra oil.
For syrup, in a sauce pan add water, and sugar over medium heat, bring it to a boil. Let it boil for about 2 minutes until syrup is sticky, on candy thermometer it should be 230 degree.
Dip the matri one at a time into the syrup making sure it is coated with syrup all around.
Place the matries on a wire rack to allow the extra syrup drain or over greased plate.
Garnish the matries with cardamom and sliced pistachios while the matries are still moist with syrup.
Matries will be dry in an hour.
Matries can be stored in airtight container up to a month.
These Whole Wheat Eggless Coconut Cookies are an absolute delight to have as a snack and goes best with a cup of afternoon tea or coffee. They are vegan, healthy and a better alternative to the regular cookies.
Mathris are all time favorite crispy Indian snacks. This recipe goes back to two generation to my grand mother. This recipe is a delicious twist or a fusion of sort to traditional mathri filled with spicy besan.
1 cup besan/gram flour available in Indian grocery stores
2tablespoons sooji/semolina available in Indian grocery stores
2 tablespoons oil
1/2teaspoon salt
1/2 teaspoon ajwain/carom seeds
1teaspoon chili flakes, adjust to taste
1/4teaspoon kalonji/nigella seeds
1/8teaspoon asafetida/hing
About 3tablespoons lukewarm water
Instructions
Crust
In a bowl mix flour oil and salt together.
Add water as needed to make firm dough and set aside. Do not knead the dough.
Filling
Mix all the dry ingredients together, besan, sooji, salt, ajwain, chili flakes, kalonji, and asafetida. Add oil and mix it well.
Add water as needed to make dough. Consistency of crust and filling dough should be the same. Set aside.
Making Mathri
Divide the crust and filling into about 24 equal size pieces.
Roll the crust one at a time into 1-1/2” diameter and put 1 piece of filling in the center. Pull the edges of the dough to wrap the filling. Repeat with the rest. And set aside.
Set one filled ball on a dry clean surface with the seams facing up. Roll them into 3 inch circle. Repeat with the rest.
Prick each mathri with a fork in 5 to 6 places both sides, otherwise mathris will puff while frying.
Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry a few mathris at a time. Make sure to place just enough mathris to cover the frying oil.
Fry the mathris until both sides are a light golden-brown. This will take about 5 minutes of frying time.
Notes
Tips
Mathris can be stored for a month in airtight containers.
If the mathris are cooked on high heat, they will become soft.
Masala mathris makes great out door snack, especially for travelling.
Vermicelli Upma is a healthy, tasty and colorful dish. It is equally great for breakfast or snack. Vermicelli is also known as seviyaan. This is a quick and easy recipe to make.
1-1/2cup vermicelli roasted, available in Indian grocery stores
1/2 cup carrots cut into small pieces
1/2cup green beans cut into small pieces
1/2cup corn kernels I am using frozen corn
3tablespoons oil
1teaspoon mustard seeds/rai
8-10 curry leaves
1/4teaspoon turmeric/haldi
1 green chili finely chopped
1-1/4teaspoons of salt, adjust to taste
2teaspoons lemon juice
3 cups water
1/4cup cashews broken from garnishing
Instructions
Heat 1 tablespoon of oil in a saucepan over low- medium heat, roast the cashews stirring continuously until they are light golden brown. It will take about 2 minutes.
Turn off the heat and take out the cashews over a paper towel.
Use the same saucepan and add the remaining oil, heat the oil over medium heat until it is moderately hot. Add the mustard seeds as seeds crack add curry leaves and green chili, stir-fry for few seconds. Be careful curry leaves splatter.
Add carrots, green beans, corn, turmeric, and salt stir-fry for 3 minutes over medium heat. Add vermicelli and gently mix them with vegetables, add water. Bring it to boil over high-medium heat.
As vegetables come to boil reduce the heat to low and cover the pan. Let it cook till all the water has evaporated. Stir in between once, it will take about 10 minutes. Vermicelli should be moist.
Gently stir in the lemon juice, garnish with roasted cashews.
Chickpea and Spinach Spread, a delightful vegan alternative to traditional hummus, combines the freshness of spinach with the creamy texture of chickpeas, perfect for gluten-freeappetizers and summer snacking, complemented by a variety of chutneys and pickles.
Introduction to Spinach Hummus Recipe
In this spinach hummus recipe, we’ll explore how to combine the traditional flavors of hummus with the nutritious goodness of spinach. This delightful spread offers a unique twist to the classic hummus recipe, incorporating fresh spinach leaves for added flavor and nutrients. If you’re looking to elevate your hummus game and sneak in some extra greens, this recipe is a must-try. Let’s dive into how to make this spinach hummus in a few simple steps.
Step 1: Prepare Ingredients
Begin by gathering all the necessary ingredients for this spinach hummus recipe. You’ll need canned chickpeas, fresh spinach leaves, cloves, tahini, lemon juice, olive oil, cumin, salt, and pepper. Ensure your chickpeas are drained and rinsed properly before using them in the recipe. This step sets the foundation for the flavor profile of your spinach chickpea hummus.
Step 2: Blanch the Spinach
To incorporate the spinach into the hummus, we’ll blanch it first. Bring a pot of water to a boil and prepare a bowl of ice water. Submerge the spinach leaves in the boiling water for about 30 seconds, then immediately transfer them to the ice water to stop the cooking process. Once cooled, drain the spinach and squeeze out any excess water. This blanching technique helps retain the vibrant green color of the spinach while softening it for blending with the other ingredients.
Step 3: Blend Ingredients
In a food processor, combine the blanched spinach, drained chickpeas, cloves, tahini, lemon juice, olive oil, cumin, salt, and pepper. Blend until smooth and creamy, scraping down the sides of the processor as needed. Adjust the consistency by adding more olive oil or a splash of water if necessary. The key is to achieve a velvety texture that’s perfect for spreading or dipping.
Step 4: Adjust Seasoning
Taste the spinach hummus and adjust the seasoning according to your preference. Add more salt, pepper, or lemon juice if needed to balance the flavors. You can also customize the seasoning by incorporating additional spices like paprika or cayenne pepper for an extra kick. Don’t hesitate to experiment with different flavor profiles to suit your taste buds.
Step 5: Serve and Enjoy
Transfer the spinach hummus to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of cumin or paprika for visual appeal. Serve it with your favorite accompaniments such as pita bread, fresh vegetables, or crackers. This versatile spread is perfect for snacking, appetizers, or as a flavorful addition to sandwiches and wraps. Enjoy the unique blend of flavors and the nutritional benefits of this homemade spinach hummus.
Tips for Making Spinach Hummus
To enhance the flavor of your spinach hummus, consider roasting cloves before adding them to the recipe to add a subtle sweetness and depth of flavor to the spread.
Experiment with different variations by incorporating additional ingredients such as roasted red peppers, sun-dried tomatoes, or fresh herbs like parsley or cilantro.
For a smoother texture, you can peel the chickpeas before blending them. Simply pinch each chickpea between your fingers to remove the thin outer skin.
Variations of Spinach Hummus
Roasted Red Pepper Spinach Hummus: Add roasted red peppers to the basic spinach hummus recipe for a smoky and slightly sweet flavor profile.
Sun-Dried Tomato Spinach Hummus: Incorporate sun-dried tomatoes packed in oil for a rich and tangy twist on traditional hummus.
Herbed Spinach Hummus: Blend fresh herbs such as parsley, cilantro, or basil into the spinach hummus for an added burst of freshness.
Benefits of Spinach Hummus
Nutrient-Rich: Spinach is loaded with vitamins, minerals, and antioxidants, making this spinach hummus a nutritious snack option.
Fiber-Packed: Chickpeas are a good source of fiber, which helps promote digestive health and keeps you feeling full and satisfied.
Versatile: Spinach hummus can be enjoyed in various ways, whether as a dip, spread, or component of a meal, making it a versatile addition to any menu.
FAQs (Frequently Asked Questions)
Q: Can I use fresh spinach instead of blanching it?
A: Blanching the spinach helps soften it and preserve its vibrant green color, but you can certainly use fresh spinach if preferred. Just ensure it’s thoroughly washed and dried before adding it to the recipe.
Q: How long does spinach hummus last in the refrigerator?
A: Properly stored in an airtight container, spinach hummus can last in the refrigerator for up to one week. Be sure to give it a stir before serving, as separation may occur over time.
Q: Can I freeze spinach hummus?
A: Yes, spinach hummus can be frozen for future use. Transfer it to a freezer-safe container, leaving some room for expansion, and store it for up to three months. Thaw in the refrigerator overnight before serving.
Q: Is spinach hummus gluten-free?
A: Yes, this spinach hummus recipe is gluten-free, making it suitable for individuals with gluten sensitivities or allergies.
By following this comprehensive guide, you can easily whip up a batch of flavorful and nutritious spinach hummus to enjoy with your favorite snacks or meals. Get creative with your toppings and accompaniments to customize this versatile spread to your liking. Whether you’re hosting a gathering or simply craving a healthy snack, this spinach hummus recipe is sure to be a hit.
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:
Samosa pinwheels are great partysnack. This is an interesting fusion on the popular Indian snack samosas. They make a mouthwatering appetizer or can be served as a chaat.
4mediumpotatoes, boiled, peeled and roughly mashedwill be about 2-1/2 cup mashed potatoes
1/2cupgreen peas boiled and drainusing frozen green peas
1tspcumis seedsjeera
1 tbspgreen chili finely chopped
2tspscoriander powderdhania
1/2tspred chili powderlal mirch
1/2tspgaram masala
1tspmango powderamchoor
1-1/4tspasalt
2tbspscilantro finely choppedhara dhania
Dough
1cupall-purpose flourmaida, plain flour
2tbspsfine soojisamolina
1/2tspsalt
3tbspsoilcanola, vegetable
1/3cupcold water, approx.
Also Need
3tbspaall-purpose flourmaida, plain flour
1/4cupwater
oil to fry
Instructions
Dough
Mix flour, sooji, salt, and oil. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.
Filling
Squeeze the water from the green peas. Mix all the ingredients for filling: potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro.Divide the filling in 2 parts and set aside
Making Pinwheels
Mix the 3 tablespoons all purpose flour and ¼ cup water to make a thin batter. Set aside.
Knead the dough for a minute before rolling. Divide dough into two equal parts and make them into patties and roll each one into about 11 inch diameter.
Spread one part of the filling evenly over one of the rolled dough, slightly pressing.
Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.
With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 14 -16 pinwheels. Press each pinwheel lightly. Do the same with second sheet, you will have about 30 pinwheels.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
Fry the pinwheels in small batches. Dip them in the batter one at a time and drop them slowly into the hot oil. Fry the pinwheels until both sides are golden-brown, turning occasionally. Each batch will take three to four minutes to cook. Repeat this process until all the pinwheels are cooked.
The crisp, delicious pinwheels are now ready to serve.
Notes
Samosa pinwheels can be frozen five to six weeks. To freeze, fry them halfway. Once they reach room temperature, layer them in a container between sheets of waxed paper. When ready to use, re-fry them or heat them in the oven at 350° F until golden brown.You can also refrigerate them three to four days.Serving SuggestionsServe Samosa Pinwheels With Hari Cilantro Chutney and or Tamarind Chutney.Serve them as a chaat with drizzling whipped yogurt and tamarind chutney.Also can be served with chola .
Pinwheel Samosa Recipe: How to Make Potato Samosa Pinwheel
Samosa pinwheels are savory veganappetizers reminiscent of traditional chaat, perfect for parties with their delightful fusion of flavors and convenient bite-sized format. Samosa pinwheels are a delightful twist on the traditional samosa, offering all the flavor and crunch in a fun, bite-sized package. In this pinwheel samosa recipe, we’ll guide you through the process of creating these savory treats step by step. Whether you’re hosting a party, looking for a unique appetizer, or simply craving a delicious snack, these samosa pinwheels are sure to impress.
Step 1: Prepare the Filling for Samosa Pinwheels
Begin by preparing the filling for your samosa pinwheels. Heat oil in a pan over medium heat and add cumin seeds, letting them sizzle for a few seconds. Add boiled and mashed potatoes to the pan, along with green peas, finely chopped green chilies, ginger paste, salt, red chili powder, mango powder, and garam masala. Mix the ingredients well and cook for a few minutes until the flavors meld together. Once done, set the filling aside to cool.
Step 2: Prepare the Dough for Samosa Pinwheels
While the filling cools, it’s time to prepare the dough for your samosa pinwheels. In a large mixing bowl, combine all-purpose flour, salt, and carom seeds (ajwain). Gradually add water and knead the ingredients into a smooth, pliable dough. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
Step 3: Assemble the Samosa Pinwheels
Now comes the fun part – assembling the samosa pinwheels! Divide the rested dough into small equal-sized balls and roll each ball into a thin circle, similar to a chapati or tortilla. Spread a thin layer of mint chutney evenly over each circle of dough, followed by a generous portion of the prepared potato filling. Carefully roll each circle into a tight log, similar to a Swiss roll, ensuring the filling is enclosed within the dough.
Step 4: Shape and Bake the Samosa Pinwheels
Once you’ve rolled all the circles into logs, it’s time to shape and bake your samosa pinwheels. Using a sharp knife, slice each log into smaller pieces, about 1 inch in width. Place the sliced pinwheels on a baking tray lined with parchment paper, leaving some space between each piece. Preheat your oven to 375°F (190°C) and bake the samosa pinwheels for 20-25 minutes, or until they turn golden brown and crispy.
Step 5: Serve and Enjoy Your Samosa Pinwheels
Once baked to perfection, remove the samosa pinwheels from the oven and let them cool slightly. Transfer them to a serving platter and garnish with fresh coriander leaves and a drizzle of mint chutney. These delightful samosa pinwheels are best enjoyed warm with your favorite dipping sauce or chutney. Serve them as appetizers at your next gathering or enjoy them as a tasty snack any time of day.
Variations and Tips for Samosa Pinwheels
Vegetarian Variation: This recipe for samosa pinwheels is completely vegetarian, making it suitable for those following a plant-based diet. However, feel free to customize the filling according to your preferences. You can add ingredients like paneer, tofu, or even a medley of vegetables for added texture and flavor.
Spice Level: Adjust the amount of green chilies and red chili powder according to your preferred spice level. If you prefer a milder flavor, you can reduce or omit these ingredients altogether.
Make-Ahead Option: You can prepare the filling and dough for the samosa pinwheels in advance and store them separately in the refrigerator. When ready to serve, simply assemble, shape, and bake the pinwheels for a quick and convenient snack or appetizer.
Serve with Dips: These samosa pinwheels pair perfectly with a variety of dips and chutneys, such as tamarind chutney, mint chutney, or yogurt-based sauces. Get creative with your dipping options to enhance the flavors of this delicious snack.
FAQs about Samosa Pinwheels
Can I Freeze Samosa Pinwheels?
Yes, you can freeze unbaked samosa pinwheels for later use. Simply assemble the pinwheels and place them on a baking tray lined with parchment paper. Once frozen, transfer them to a freezer-safe bag or container. When ready to bake, place the frozen pinwheels directly in the oven and adjust the baking time as needed.
Can I Air Fry Samosa Pinwheels?
Absolutely! To air fry samosa pinwheels, preheat your air fryer to 375°F (190°C) and place the assembled pinwheels in the basket, making sure they are not overcrowded. Cook for 10-12 minutes, or until golden brown and crispy, shaking the basket halfway through to ensure even cooking.
Can I Make Mini Samosa Pinwheels?
Yes, you can make mini samosa pinwheels by rolling the dough into smaller circles and cutting them into thinner slices. Adjust the baking time accordingly to ensure they cook evenly and become crispy.
Also need tamarind chutney for serving, check the recipe on my website
Instructions
Cooking Dal:
Wash and soak chana dal for at least 2 hours in 3 cups of water.
Drain the water and in pressure cooker add dal, 2-1/2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat.
As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
Turn off the heat and wait until steam has stopped before opening the pressure cooker.
Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency.
Seasoning
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Add cumin seeds, after seeds crack add curry leaves stir for few seconds and pour over dal mix it well and set aside. Curry leaves splatter be careful.
Pakwan
Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well.
Set the dough aside and let it sit for at least 15 minutes or longer.
Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp.
Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
Fry 2-3 puries at time until both sides are a light golden-brown.
Transfer puries over paper towel, it will absorb the extra oil.
After the puries cool to room temperature they should be crisp. Puries can be stored in airtight container for 1 month.
Notes
Serve Pakwan with hot dal with drizzle of tamarind chutney.
Masala Zucchini has a nutty and spicy flavor. It's great as a side dish. For this recipe, I used a popular Bengali spice mixture known as punch poran. Punch poran is a blend of five spices which gives a very unique flavor to Zucchini.
2 zucchini large size with skin, sliced in 1/2 inch thick. This will make about 4 cups of sliced zucchini
1 tablespoon oil
1/2teaspoon cumin seeds (jeera)
1/4teaspoon fenugreek seeds (Methi dana)
1/4teaspoon mustard seeds (rai)
1/4teaspoon fennel seeds (saunf)
1/4teaspoon nigella seeds (kalonji)
2 whole red chilies
1/4teaspoon red chili powder
1/4teaspoon turmeric (haldi)
1/2teaspoon heaping salt
1 teaspoon sugar
1/2teaspoon mango powder (amchoor)
1 teaspoon lemon juice
Instructions
Mix the first 5 spices to make Punch Poran cumin, fenugreek, mustard, fennel, and nigella seeds. Set aside.
Heat the oil in a flat sauce pan over medium high heat. When oil is moderately hot add the spice mix as cumin seeds and mustard seeds crack add whole red chili stir for few seconds. Add turmeric, red chili powder and salt stir and add zucchini.
Stir fry for about 1 minute lower the heat to low medium, and cover the pen. Let it cook for about 2-3 minutes, doing this zucchini will leave the moisture that will help to stir fry them.
Remove the cover bring the heat to medium high and stir fry for about 3-4 minutes. Zucchini should be tender not mushy.
Add sugar, mango powder and lemon juice, stir and mix it well. Turn off the heat Masala Zucchini is ready to serve.
Serve Masala Zucchini with roti, paratha or any bread. This also good with rice.
Notes
Notes
First 5 spice mix cumin, fenugreek, mustard, fennel, and nigella seeds known as Punch Poran. You can make your own mix or buy the mix in Indian grocery store.
This recipe works best with large and firm zucchini.
VariationsYou can also use bottle gourd (in Hindi it is known as lauki, or ghia) but do peel the skin before slicing and slice them about the same size.
