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Category: Vegan Recipes

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 recipes to 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!

  • Grilled Corn off the Cob (Bhutta/Makai)

    Grilled Corn off the Cob (Bhutta/Makai)

    Grilled Corn off the Cob

    Grilled Corn off the Cob (Bhutta/Makai)

    My favorite way to have corn is grilled. However, sometimes grilling corn takes a lot of time, with the set up and preparation. This is a quick & easy and no mess and a yet a healthy recipe. This is a delicious simple twist on the traditional grilled corn on the cob.
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 ears corn, husked and silky thread remove
    • 1 teaspoon oil
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon finely grated ginger

    Instructions
     

    • Remove the kernels from corn, it is easy to do, tear the husk off, and then run the knife downwards to remove the kernels.
    • Coat the flat bottom heavy frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously.
    • While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling.
    • When the kernels are similar in color turn off the heat, and add salt, black pepper, lemon juice, and ginger mix it well.
    • You will be amazed by the taste. They match the taste of corn grilled over charcoal, without even preparing the grill.
    Tried this recipe?Let us know how it was!

    Grill Corn off the Cob: A Flavorful Delight 

    Grilled corn off the cob makes for a delightful appetizer, perfect for summer gatherings, that’s gluten-free, vegan, and kid-friendly, offering a wholesome snack option for everyone to enjoy. Grilling corn off the cob is a fantastic way to elevate this classic vegetable, imparting a delightful smoky flavor while maintaining its natural sweetness. 

    Grilling corn off the cob not only adds depth to the taste but also brings a visually appealing charred texture to the dish. If you’re wondering how to grill corn off the cob, fear not! It’s simpler than you think. Let’s dive into the process and explore the nuances of this delectable preparation.

    To prepare this delectable dish, begin by removing the kernels from the corn. This can be easily accomplished by first tearing away the husk to reveal the golden kernels nestled within. With a steady hand, guide a sharp knife downwards along the cob, separating the kernels from their base. This process ensures that each kernel is freed from its attachment, ready to impart its sweet, crisp flavor to the dish.

    Next, prepare a flat-bottomed heavy frying pan by coating it with oil. This step is essential for achieving a golden, caramelized exterior on the corn kernels. The oil acts as a medium for heat transfer, ensuring even cooking and preventing the kernels from sticking to the pan. Once the pan is adequately coated, heat it over medium-high heat, allowing the oil to reach its optimal temperature.

    Once the pan is heated, carefully add the freshly removed corn kernels. The sizzle of the kernels hitting the hot surface is a testament to the imminent transformation they are about to undergo. With a spatula or wooden spoon in hand, stir-fry the kernels for 4-5 minutes, ensuring continuous movement to prevent uneven cooking and to coax out their natural sweetness.

    As the kernels dance in the heat, they will gradually take on a medley of colors, ranging from light golden to deep brown. Some kernels may even burst open, reminiscent of the crackling sound of grilling over an open flame. This visual and auditory symphony is a sign that the kernels are nearing perfection, their flavors intensifying with each passing moment.

    When the kernels have achieved a uniform color and are tinged with a hint of caramelization, it is time to remove them from the heat. With the pan still sizzling, add a dash of salt, a sprinkle of black pepper, a squeeze of fresh lemon juice, and a hint of ginger. These carefully selected seasonings complement the natural sweetness of the corn, elevating its flavor profile to new heights.

    Give the ingredients a gentle stir, allowing the flavors to meld together and coat each kernel with their tantalizing essence. The aroma that wafts from the pan is a testament to the culinary magic that has taken place, promising a taste experience that transcends expectation.

    As you take your first bite, you will be greeted with a burst of flavor that rivals the charred perfection of corn grilled over charcoal. The sweetness of the kernels is enhanced by the savory notes of salt and pepper, while the brightness of lemon juice adds a refreshing tang. The subtle warmth of ginger lingers on the palate, leaving a tantalizing finish that beckons for another bite.

    Tips for Success 

    • Maintain medium-high heat: Consistency in heat is key to achieving perfectly grilled corn off the cob. Avoid fluctuations in temperature for optimal results.
    • Rotate the corn: Turning the corn regularly ensures even cooking and prevents any single side from burning.
    • Experiment with seasonings: Don’t be afraid to get creative with seasonings and toppings to elevate the flavor profile of your grilled corn off the cob.

    Variations to Explore 

    • Spicy Chipotle Corn: Brush grilled corn with chipotle-infused butter for a smoky and spicy kick.
    • Herb-Infused Corn: Toss grilled corn with chopped fresh herbs such as cilantro, parsley, and chives for a burst of freshness.
    • Sweet and Savory Corn: Drizzle grilled corn with honey and sprinkle with crispy bits of fried bell peppers for a delightful combination of sweet and savory flavors.

    Benefits of Grilling Corn off the Cob 

    Grilling corn off the cob offers numerous benefits beyond its enticing flavor. By removing the kernels from the cob, you create a versatile ingredient that can be incorporated into various dishes with ease. Additionally, grilling imparts a smoky essence to the corn, enhancing its natural sweetness and elevating its overall taste profile. Furthermore, corn off the cob on the grill is a visually appealing dish that adds a pop of color to any table spread, making it a favorite among both chefs and diners alike.

    FAQs (Frequently Asked Questions) 

    Q: Can I grill corn off the cob ahead of time?

    A: Absolutely! Grilled corn off the cob can be prepared in advance and reheated just before serving. Simply store the grilled kernels in an airtight container in the refrigerator for up to two days. When ready to serve, reheat the corn in a skillet over medium heat until warmed through.

    Q: Can I freeze grilled corn off the cob?

    A: Yes, you can freeze grilled corn off the cob for future use. Allow the grilled kernels to cool completely, then transfer them to a freezer-safe bag or container. Label the container with the date and store it in the freezer for up to three months. To use, simply thaw the corn in the refrigerator overnight before reheating.

    Q: Can I grill corn off the cob indoors?

    A: While grilling corn off the cob is traditionally done outdoors on a grill, you can also achieve similar results indoors using a grill pan or a cast-iron skillet. Simply heat the grill pan or skillet over medium-high heat and follow the same grilling process as you would on an outdoor grill.

    Q: Can I use frozen corn instead of fresh for grilling?

    A: While fresh corn is preferred for grilling, you can certainly use frozen corn kernels as a convenient alternative. Thaw the frozen corn before grilling and pat it dry to remove excess moisture. Keep in mind that frozen corn may require slightly longer cooking time than fresh corn to achieve that perfect char.

    Explore More Recipes 

    Looking to expand your culinary repertoire? Explore more mouthwatering recipes on Manjula’s Kitchen:

    With these delectable recipes at your fingertips, you’re sure to impress family and friends with your culinary prowess. Happy cooking!

  • Chickpea Pulav (Chole Biryani, One Pot Meal)

    Chickpea Pulav (Chole Biryani, One Pot Meal)

    Chickpea Pulav (Chole Biryani)

    Chickpea Pulav (Chole Biryani, One Pot Meal)

    This dish is a delicious combination of rice, chickpeas, with vegetables and of course spices. This is a great, hearty, and healthy meal. This is a one dish and one pot meal.
    5 from 1 vote
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    Course rice
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup rice (I use basmati rice)
    • 15 oz chickpeas/chola/garbanzo/kabule chana canned or cooked
    • 2 tomatoes medium size chopped will make about 1-1/2 cup chopped tomatoes
    • 1 potato medium size peeled and cubes bite size pieces will make about 3/4 cup
    • 6 oz spinach chopped frozen or 3 cups of chopped fresh spinach
    • 1 cup bell pepper cubed in bite size pieces
    • 3 tablespoons oil
    • 1 teaspoon cumin seeds/jeera
    • 1/8 teaspoon asafetida/hing
    • 1 bay leafs/tajpat
    • 1 tablespoon ginger finely shredded
    • 1 green chili finely chopped
    • 1-1/2 teaspoon salt
    • 1/4 teaspoon turmeric/haldi
    • 1/2 teaspoon mango powder/amchoor
    • 1/4 teaspoon garam masala
    • 1-1/2 cups water

    Instructions
     

    • Wash and soak the rice in about 2 cups of water at least for 10 minutes.
    • Drain the liquid out of the can of chickpeas and wash the chickpeas well.
    • 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 as seeds crack add the ginger, green chili, and turmeric stir for few seconds.
    • Add tomatoes and salt cook until tomatoes are tender, about 2 minutes.
    • Add chickpeas and potatoes after it comes to boil cover the pen and let it cook for about 8 minutes over medium low heat, stir occasionally.
    • Add rice, spinach, bell pepper and water. Mix and bring it to boil. Cover the pan and let it cook for about 12-15 minutes over low heat. Don’t stir the rice in between they will get mushy check the rice in about 12 minutes. Cook Pulav until the rice is tender and the water has evaporated.
    • When Pulav is ready add mango powder and garam masala mix gently.
    • Serve alone or with side of yogurt or pickle if you want to spice it up more.
    Tried this recipe?Let us know how it was!

    Enjoy flavorful Chole Biryani 

    Chole pulao is a delectable gluten free, quick & easy, vegan, lunch box dish that combines the rich flavors of chickpeas (chole) with fragrant basmati rice. This dish is a popular variation of traditional pulao, infused with the vibrant spices and hearty texture of chickpeas to make it a sumptuous chickpea pulao.

    1. Preparing the Rice: Washing and Soaking for Perfect Chole Rice 

    Embark on your journey to create delectable chole rice by meticulously washing and soaking the rice in approximately 2 cups of water for a minimum of 10 minutes. This crucial step is paramount to ensuring that the rice grains attain optimal moisture content, thereby resulting in a flawlessly cooked dish of chole biryani.

    1. Preparing the Chickpeas: Draining and Washing for Flavorful Chole Biryani 

    Simultaneously, prepare the chickpeas for your culinary masterpiece by meticulously draining the liquid from the can and washing the chickpeas thoroughly. This meticulous process guarantees that the chickpeas are clean and primed to impart their rich flavors to the chole pulao.

    1. Tempering the Spices: Heating the Oil to Infuse Flavor into Chole Rice 

    In a sturdy saucepan, initiate the culinary alchemy by heating oil over medium heat. Test the readiness of the oil by introducing a solitary cumin seed; upon immediate crackling, the oil is primed to infuse its essence into the chickpea biryani.

    1. Adding Flavorful Spices: Tempering with Cumin Seeds to Enhance Chole Pulao 

    Introduce the aromatic dance of spices by incorporating cumin seeds into the heated oil. Await their harmonious crackling before introducing the enchanting trio of ginger, green chili, and turmeric, infusing the environment with an irresistible aroma synonymous with chickpea pulao.

    1. Cooking the Base: Sautéing Tomatoes and Seasoning for Chole Biryani 

    Elevate the essence of your culinary creation by gently sautéing the succulent tomatoes alongside a sprinkle of salt until they reach a state of tender perfection, a foundational cornerstone of your tantalizing chickpea biryani.

    1. Cooking the Chickpeas and Potatoes: Simmering to Perfection in Chole Rice

    Transition seamlessly into the heart of your gastronomic endeavor by incorporating the chickpeas and potatoes into the saucepan, allowing them to luxuriate in a simmering concoction that amplifies their innate flavors. Cover the pan and allow the symphony of flavors to intermingle over medium-low heat for approximately 8 minutes, intermittently stirring to ensure uniformity in your divine chole pulao.

    1. Adding Rice and Vegetables: Fusion of Flavors in Chole Pulao 

    Continue your culinary odyssey by introducing the soaked rice, verdant spinach, vibrant bell pepper, and invigorating water into the saucepan, orchestrating a harmonious amalgamation of flavors that epitomises the essence of chole rice. Allow the amalgamation to gracefully ascend to a crescendo as it boils fervently before serenely simmering over low heat for 12-15 minutes. Resist the urge to stir the concoction, as doing so may compromise the integrity of your enchanting chole biryani.

    1. Finishing Touches: Infusing Flavorful Seasonings into Chole Pulao 

    Elevate the sensory experience of your culinary creation by delicately infusing it with the vibrant nuances of mango powder and garam masala, carefully intertwining the essence of these exquisite seasonings into the very fabric of your delectable chickpea pulao.

    1. Serving Suggestions: Savoring the Culinary Excellence of Chole Rice 

    Delight in the gastronomic opulence of your culinary masterpiece by savoring it either in its glorious solitude or accompanied by a tantalizing side of yogurt or pickle. Let the symphony of flavors and textures evoke a sense of culinary euphoria, as you revel in the exquisite delight that is your chole rice.

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

  • Vegan Jello (Gelatin Free Jello)

    Vegan Jello (Gelatin Free Jello)

    Vegan Jello (gelatin free)

    Vegan Jello (Gelatin Free Jello)

    This is a great vegan recipe for Jello! Jello is a simple easy snack that most kids love. Instead of adding gelatin, I am using Agar-Agar. It is an excellent vegetarian alternative for gelatin. It's a good snack for kids and adults alike.
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    Course Beverages
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup grape juice
    • 1 cup water
    • 1/4 cup sugar
    • 1/2 teaspoon agar-agar powder (available in Indian and Asian stores)

    Instructions
     

    • Dissolve the agar-agar in water, in saucepan combine juice, sugar, and water with agar-agar.
    • Bring it to boil over medium heat. Stir occasionally making sure agar-agar is mixed well. Let it boil for about 2 minutes.
    • Remove from the heat pour into individual cups or molds, or in a small glass tray. Refrigerate for about 3-4 hours.
    • Jello is ready to serve.

    Notes

    Notes
    1. Pour the juice in the dish while it is hot as Jello will start getting set as it cools.
    2. I have experimented many times to give the right texture to the Jello and this combination comes out just right. Adding more agar-agar or not adding water with the juice will make jello very firm.
    3. Store bought orange juice did not work well for this recipe, but fresh orange juice works great.
    Tried this recipe?Let us know how it was!
  • Very Berrilicious Salad

    Very Berrilicious Salad

    Recipe submitted by Sherri Williams

    Very Berrilicious Salad

    Very Berrilicious Salad

    Very Berrilicious Salad is very easy to make and all the fruit make it very sweet and delicious.
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    Course Salad
    Cuisine Indian

    Ingredients
      

    • 1/2 pt strawberries, fresh & sliced
    • 1/2 pt blackberries, fresh
    • 10-12 oz spring salad mix
    • 3 oz goat cheese, crumbles
    • 1 lg shallot, thinly slices
    • 4 oz almonds, cranberry & sesame clusters

    Strawberry Vinaigrette

    • 1/3 cup extra virgin olive oil
    • 4 Tbsp red wine vinegar
    • 2 Tbsp strawberry preserves
    • 1 tsp dijon mustard
    • 1/2 tsp french herbs
    • 1/4 cup water-optional
    • sea salt & course ground pepper to taste

    Instructions
     

    • Arrange salad on platter.
    • Mix vinaigrette.
    • Dress salad with vinaigrette right before serving.
    Tried this recipe?Let us know how it was!
  • Tropical Spring Salad with Mango Orange Dressing

    Tropical Spring Salad with Mango Orange Dressing

    Recipe submitted by Divya Ashok

    Tropical Spring Salad with Mango Orange Dressing

    Tropical Spring Salad with Mango Orange Dressing

    Tropical Spring Salad with Mango Orange Dressing is a yummy healthy spring salad with a homemade dressing that tastes awesome and is totally loved by kids for its Mango flavor.
    5 from 1 vote
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    Course Salad
    Cuisine Indian

    Ingredients
      

    • 2 Cup  Organic Spring Mix
    • 1 Cup  Radish, thinly sliced
    • 1 Cup  Avocado, thinly sliced
    • 1 Cup  Carrot, thinly sliced
    • 1 Orange Peeled & sectioned
    • 7-10 Asparagus, Chopped 1″ cut
    • Salt pinch
    • 1 tbsp  lemon juice
    • 2 tbsp  Walnut (Optional)

    Mango Orange Dressing:

    • 1 Mango
    • 3/4 Cup Orange juice
    • 1 tbsp Orange zest
    • 2 tbsp Sugar

    Instructions
     

    • Preheat the oven to 350F. Grease a baking pan with cooking spray. Add the chopped Asparagus with a dash of salt and pepper. Keep it in the oven for 20 mins.
    • Add the chopped Radish to a big bowl.
    • Add Sliced Avocado to it.
    • Now add the thinly sliced Carrots.
    • Next add the peeled & sectioned Oranges.
    • Then add the Spring Mix.
    • Add the oven cooked tender Asparagus.
    • Mix it well with a pinch of Salt, Lemon juice & Walnut.
    • Blend the chopped Mango along with the Orange juice, Orange Zest & Sugar in a blender until a smooth creamy texture is obtained.
    • Spread 1/4 cup dressing in a plate. Add the salad on top and serve.
    Tried this recipe?Let us know how it was!
  • Kale and Tofu Salad

    Kale and Tofu Salad

    Kale and Tofu Salad

    Kale and Tofu Salad

    This delicious Kale and Tofu salad with apple wedges, cranberries and ginger dressing will compliment any meal. This salad is nutritious, healthy, tasty and full of flavor.
    5 from 1 vote
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    Course Salad
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 2 cups Kale stalks removed and leaves thinly sliced
    • Approx. 5 oz firm tofu in small cubes, pat dry, this will make about 1 cup
    • 1/2 apple thin sliced makes about 1/2 cup of sliced apple
    • 1/2 cup cucumber cubed in small pieces
    • 2 tablespoons dry cranberry
    • 2 tablespoons sliced almonds toasted
    • 1-1/2 tablespoon olive oil divided
    • 1 tablespoon ginger juice
    • 1 teaspoon lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon sugar

    Instructions
     

    • Pet dry the tofu well, heat ½ tablespoon of oil over medium heat in a small frying pan and stir fry cubed tofu until it is light brown. Let it sit until tofu is at room temperature before adding to the salad.
    • For dressing! In a small bowl add remaining oil, ginger juice, lemon juice, black pepper, salt and sugar, mix it well.
    • In a bowl add the kale, and pour the dressing over kale rub until the kale starts to soften. It will take about 1-2 minute. Let it sit for about 15 minutes, kale is nicely marinated.
    • In a salad bowl add kale, tofu, apple, cucumber and cranberries toss it well.
    • Add the sliced almonds for a nice crunch.

    Notes

    You will sure enjoy this kale salad for a light and healthy side dish.
    Tried this recipe?Let us know how it was!
  • Melt in your mouth Ratatouille

    Melt in your mouth Ratatouille

    Recipe submitted by Roxanne

    Ratatouille

    Melt in your mouth Ratatouille

    This is my recipe by Ratatouille. My quick & easy two-step process may seem like overkill to you, but the trick is to get the veggies so melty and herb-infused that an eggplant hater can’t detect the texture and falls in love with the flavor. Simmering on the stove-top just doesn't quite do it.
    5 from 1 vote
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    Course vegan
    Cuisine Indian

    Ingredients
      

    • 2-3 cups eggplant (chopped)
    • 2-3 cups Zucchini (chopped)
    • 2-3 cups Tomatoes (chopped)
    • 1 cup Red Onion (chopped)
    • 1 cup Red Bell Pepper (chopped)
    • Italian flat leaf parsley (half bunch)
    • Basil, thyme, rosemary, and garlic – season to your taste
    • 1 large can diced tomatoes and one small can tomato paste
    • 1/2 cup grated parmesan
    • 1/2 – 1 cup  crimini mushrooms – whole
    • 1/2 – 1 cup carrots (chopped)
    • lemon zest

    Instructions
     

    • Chop everything and combine the veggies (with the can of diced tomatoes) in a Big Deep Saucepan with the herbs (except the parsley).
    • Cover and simmer until al dente.
    • Stir in the tomato paste and parsley.
    • Pour the whole mix into a deep baking dish. Cover with foil.
    • Bake in 375 F oven for about 35 minutes.
    • Uncover and sprinkle with parmesan.
    • Bake until the parm is bubbling.
    Tried this recipe?Let us know how it was!
  • Black Eyed Peas with Green Peas

    Black Eyed Peas with Green Peas

    Recipe submitted by Divya Pradhan

    Black Eyed Peas with Green Peas

    Black Eyed Peas with Green Peas is a high fiber high protein packed dish that can be served as a breakfast item or as a side dish.
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    Prep Time 29 minutes
    Course vegan
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 cup boiled black eye peas
    • 1/2 cup frozen green peas
    • 1/2 cup chopped tomatoes
    • 1 cup chopped onion
    • 1 tsp chopped ginger
    • 1 1/2 Tbsp Oil
    • Salt & lemon juice as per taste
    • 1 tsp Coriander powder
    • 1 tsp Red chili powder or as per taste
    • 1 tsp Coriander leaves (optional)

    Instructions
     

    • Heat oil in a pan and add onions. Stir and add ginger.
    • Sauté this mixture for 4-5 minutes or till the onions become translucent.
    • Add green peas & sauté for 2-3 mins, add tomatoes and let it cook for 2-3mins.
    • Now add coriander powder, chili powder, salt and black eye peas and mix. Let this mixture cook for at least 5 mins on medium flame, stirring in between.
    • Add lemon juice according to your taste and mix again.
    • Garnish with chopped coriander leaves and serve hot.(Optioanl)

    Notes

    Nutritional Value
    This information is gathered from the Internet and it s only for dry or cooked black eye peas. This does not apply to canned version.
     
    Fiber
    One of the main health benefits of black-eyed peas is their high fiber content. A 1/2 cup of dry black-eyed peas that are cooked have 5.6 g of fiber. Fiber is a nutrient that helps regulate your digestive system, and increasing your intake could help alleviate constipation and symptoms of irritable bowel syndrome. Fiber also helps keep your cholesterol levels healthy by preventing cholesterol from being absorbed into your bloodstream, which reduces your risk of developing heart disease.
    Low in Fat and Calories
    Black-eyed peas are a low-fat and low-calorie food, making them a healthy addition to a weight-loss meal plan. 1/2 cup of black-eyed peas is generally less than 100 calories and contains about 1 g of fat. A diet that is low in fat and calories helps you lose weight, prevents weight gain and protects you from many health conditions, including heart disease, diabetes and depression.
    Protein
    Black-eyed peas are a good alternative source of protein if you don’t eat meat. Protein is important because it supports most of the parts of your body, including muscles, skin, hair and nails. In addition, protein helps cells grow and repair and provides energy to your body. A 1/2 cup of dry and cooked black-eyed peas contains 6.7 g of protein.
    Iron
    1/2 cup cooked dry black-eyed peas contains 2.2 mg. Getting adequate iron in your diet prevents anemia, which produces fatigue and weakness. Iron carries oxygen throughout your body to your organs, cells and muscles, and if the supply is low you experience sluggishness.
    Potassium
    A 1/2 cup of cooked black-eyed peas contains 239 mg of potassium. Potassium is a nutrient that helps keep your blood pressure levels at healthy numbers, which lowers your risk of heart disease. Getting adequate potassium in your diet from black-eyed peas also supports the health of your muscles and bones.
    Tried this recipe?Let us know how it was!
  • Carrot and Moong Dal Salad

    Carrot and Moong Dal Salad

    Potato Carrot Moong Dal Salad

    Carrot and Moong Dal Salad

    Carrot and Moong Dal Salad is a healthy and nutritious salad with beautiful colors. This is a great salad and easy to make. This can be served as an afternoon snack or an appetizer.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/4 cup split moong dal (washed)
    • 2 cup shredded carrots (gajar)
    • 2 teaspoons Oil
    • 1/2 teaspoon cumin seeds (jeera)
    • ¼ cup shredded coconut (gola) I am using shredded frozen coconut
    • 2 tablespoon cilantro chopped (hara dhania)
    • 2 tablespoons lemon juice
    • 1 tablespoon ginger finely shredded
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon sugar

    Instructions
     

    • Wash moong dal changing water 4-5 times, and soak it for about 2-3 hours. After soaking Moong Dal will be double in volume. Drain the water.
    • In a small bowl mix lemon juice, ginger, salt, black pepper and sugar to make dressing and set aside.
    • In a sauce pan heat the oil over medium high heat. Add the cumin seeds as seeds crack add the moong dal.
    • Cook for 2-3 minutes stirring continuously. Don’t over cook that will make dal dry.
    • Turns off the heat and remove the pan, let it cool for few minutes.
    • Add carrots, cilantro and coconut mix it well.
    • Add the cilantro and dressing to the carrot and moong dal, mix it well. Let it sit for about fifteen minutes before serving.
    Tried this recipe?Let us know how it was!
  • Aloo Methi (Potatoes with Fenugreek Leaves)

    Aloo Methi (Potatoes with Fenugreek Leaves)

    Aloo Methi

    Aloo Methi (Potatoes with Fenugreek Leaves)

    Aloo Methi is a delicious vegetable dry dish made with potatoes, fenugreek leaves, and a combination of spices. Fenugreek is a green leafy vegetable with a unique taste that is packed with nutrients. There are many health benefits of fenugreek. This dish is delicious in addition to being healthy!
    4 from 2 votes
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    Course vegetable
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 medium size potatoes peeled and cubed byte size; this will make about 3 cups of cubed potatoes.
    • 3 tablespoons oil
    • 1/2 teaspoon cumin seed (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 3 whole dry red chilies broken in 2 pieces
    • 1/4 teaspoon turmeric (haldi)
    • 1 tablespoon coriander powder (dhania)
    • 2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi)
    • 1 teaspoon salt
    • 1/4 teaspoon red chili powder
    • 1/2 teaspoon mango powder (amchoor)

    Instructions
     

    • Wash peeled and cut the potatoes in small cubes.
    • Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well and cover the sauce pan.
    • Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.
    • From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water.
    • After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.

    Notes

     Suggestions
    1. Aloo Methi tastes great with plain paratha, Kadhi Rice etc.
    2. I like left over for making sandwiches.
    Tried this recipe?Let us know how it was!
  • Mirchi Vada (Chili Fritter)

    Mirchi Vada (Chili Fritter)

    Mirchi Vada (Chili Fritters)

    Mirchi Vada (Chili Fritter)

    Mirchi Vada, or Mirchi Bhaji, is a popular Rajasthani snack. This dish of green chilies filled with spicy potatoes, dipped in batter and fried, makes a mouthwatering appetizer for people who love hot, spicy food.
    5 from 1 vote
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    Course Appetizer
    Cuisine Indian
    Servings 9 Mirchi Vada

    Ingredients
      

    Ingredients:

    • 8 green chilies (I use yellow chili peppers)

    For Filling

    • 1 cup potatoes boiled peeled and mashed
    • 1/2 teaspoon  salt
    • 1/4 teaspoon  cumin seeds (jeera)
    • 1 teaspoon coriander powder (dhania)
    • 1/4 teaspoon mango powder (amchur)
    • 1 tablespoon chopped cilantro (hara dhania)
    • 1/4  teaspoon chilli powder (lal mirch), (optional)

    For Batter

    • 1/2  cup Besan (gram flour), (available in Indian grocery stores)
    • 1/4  teaspoon salt
    • 1/4  teaspoon cumin seeds (jeera)
    • 1/8 tablespoon baking powder
    • 1 tablespoon cilantro chopped (hara dhania)
    • Approx. ¼ cup water

    Also, need oil to deep-fry

    Instructions
     

    • Vertically slit the chili and remove the seeds,.but not the stems. Set aside.
    • Mix all the filling ingredients and set aside.
    • To make the vada batter, mix all the dry ingredients: Besan, cumin seeds, baking powder and salt. Add the water slowly to make a thick smooth batter, the consistency of pancake batter.
    •  Add cilantro and mix it well.
    • Stuff the chilies with potato mix.
    • Heat one inch of oil in a frying pan over medium heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
    • Dip the filled chilies in the batter one at a time, making sure each is covered with batter all around. Drop slowly into the frying pan.
    • Fry the mirchi vada until all sides are golden brown, four to five minutes, turning occasionally. Take them out and place them on a paper towel.

    Notes

     Suggestion
    1. You can prepare the Mirchi Vadas in advance, and heat them in a 300°F oven before serving.
    2. The leftover makes great sandwiches.
    Tried this recipe?Let us know how it was!

    Mirchi Vada Recipe: A Spicy Delight 

    Mirchi Vada is a spicy and flavorful Indian street food snack made by stuffing green chilies with a tangy potato filling, coating them in a gluten-free batter, and deep frying until crispy, making it a delectable vegan appetizer or snack option.

    Introduction to Mirchi Vada 

    Mirchi vada, also known as chili fritters, is a popular Indian snack that features green chilies stuffed with a spicy potato filling, dipped in a gram flour batter, and deep-fried to golden perfection. This crispy and flavorful snack is a favorite across India and is often enjoyed with a variety of chutneys or sauces. Mirchi vada is a delightful treat for spice lovers and is perfect for snacking or serving as an appetizer at parties.

    How to Make Mirchi Vada: Step-by-Step Guide 


    Preparing the Ingredients 


    Before starting the preparation, gather all the necessary ingredients. You will need fresh green chilies, potatoes, gram flour (besan), spices such as cumin seeds, turmeric powder, and salt, as well as oil for deep frying. Ensure that the potatoes are boiled and peeled beforehand.

    Preparing the Filling 


    Begin by preparing the spicy potato filling. Mash the boiled potatoes in a bowl and add the desired spices such as cumin seeds, turmeric powder, and salt to taste. Mix well until all the spices are evenly incorporated into the mashed potatoes.

    Stuffing the Chilies 


    Next, carefully slit each green chili lengthwise and remove the seeds if you prefer a milder flavor. Stuff the prepared potato filling into the chilies, ensuring they are evenly filled. Be cautious while handling the chilies to avoid any skin irritation.

    Preparing the Batter 


    In a separate bowl, prepare the gram flour batter by combining gram flour, a pinch of turmeric powder, salt, and water. Mix until you achieve a smooth and thick consistency batter that coats the back of a spoon.

    Dipping and Frying 


    Now, heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, dip each stuffed chili into the gram flour batter, ensuring it is well coated. Gently place the coated chilies into the hot oil and fry until they turn golden brown and crispy. Use a slotted spoon to remove the fried mirchi vadas from the oil and drain them on a paper towel to remove excess oil.

    Chilli Fritters Recipe: Tips and Tricks 

    • Ensure that the green chilies are fresh and firm for the best results.
    • Adjust the spiciness of the filling according to your preference by adding more or fewer spices.
    • To reduce the spiciness of the chilies, you can soak them in salted water for a few minutes before stuffing.
    • Make sure the oil is hot enough before frying to prevent the mirchi vadas from absorbing excess oil.

    Variations of Green Chilli Fritters

    • For a cheesy twist, add grated cheese to the potato filling before stuffing the chilies.
    • You can also add finely chopped cilantro, or mint leaves to the potato filling for added flavor and freshness.
    • Experiment with different spices and herbs to customize the filling according to your taste preferences.

    Benefits of Mirchi Vada 


    Mirchi vada is not only delicious but also offers several health benefits. Green chilies are rich in vitamins A and C, as well as antioxidants, which help boost immunity and promote overall health. Additionally, potatoes provide a good source of carbohydrates and energy, making mirchi vada a satisfying snack option.

    FAQs about Mirchi Vada 


    Q: Can I make mirchi vada ahead of time and reheat them later?
    A: While mirchi vadas are best enjoyed fresh and hot, you can prepare them ahead of time and reheat them in a preheated oven or an air fryer to maintain their crispiness.

    Q: Can I freeze leftover mirchi vadas? 


    A: Yes, you can freeze leftover mirchi vadas in an airtight container for up to a month. To reheat, simply thaw them in the refrigerator overnight and then heat them in an oven until they are warm and crispy.

    Q: Is mirchi vada a gluten-free snack?  


    A: Yes, mirchi vada can be made gluten-free by using chickpea flour (besan) instead of wheat flour for the batter.

    Explore More Recipes from Manjula’s Kitchen


    If you enjoyed making mirchi vada, you might also like to explore other recipes from Manjula’s Kitchen. Here are some popular options to try: Palak (Spinach) Paneer, Aloo Gobi (Potato and Cauliflower), Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant). 

    In conclusion, mirchi vada or green chili fritters are a delightful snack that combines the heat of green chilies with the comforting flavors of spiced potatoes. 

    By following this step-by-step recipe and incorporating some helpful tips and variations, you can easily recreate this popular Indian snack at home. So, gather your ingredients and get ready to indulge in the crispy goodness of mirchi vada!

  • Spicy Green Peas

    Spicy Green Peas

    Spicy Green Peas

    Spicy Green Peas

    Spicy Peas, touch of spices added to sweetness from peas and sourness from lemon makes this a great snack or a side dish. This is an easy recipe to make. Bright green color gives a nice touch to any meal.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cups green peas, frozen preferred baby peas
    • 1-1/2 tbsp oil
    • 3/4 tsp cumin seeds jeera
    • 2 tsp ginger chopped
    • 1-1/2 tsp green chili chopped
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 2 tbsp cilantro chopped hara dhania
    • 2 tsp lemon juice

    Instructions
     

    • Thaw the peas and pat dry.
    • Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds as they crack add green chili and ginger, stir for few second add green peas and salt.
    • Cook for about 4-5 minutes string occasionally, till peas are tender. Add black pepper and cilantro mix it well.
    • Turn off the heat and squeeze the lemon juice over and stir.Spicy green peas are ready to serve!

    Notes

    Serving suggestions: Serve Spicy green peas hot or at room temperature. 
    Serve this as a snack or as a side dish with any dal or gravy base dish.
    Spicy Green Peas also good for sandwiches or making wrap 
    Tried this recipe?Let us know how it was!

    Spicy Green Peas Masala Recipe

    Spicy Green Peas Masala is a delectable dish that combines the freshness of green peas with a fiery kick of spices. It’s perfect for those seeking appetizers or snacks that are gluten-free, low in fat, and vegan-friendly. This quick and easy recipe involves sautéing green peas along with a blend of aromatic spices. The result is a flavorful dish bursting with the natural goodness of vegetables, making it a healthy and satisfying choice for any occasion. If you’re looking for an enticing and flavorful dish to tantalize your taste buds, this spicy green peas masala recipe is just what you need. Bursting with aromatic spices and the freshness of green peas, this dish is a delightful treat for both spice enthusiasts and lovers of comfort food. Let’s dive into the steps of how to make this irresistible spicy green pea masala.

    Step 1: Preparing the Ingredients

    Before diving into the cooking process, gather all the necessary ingredients. You’ll need fresh or frozen green peas, tomatoes, ginger, green chilies, and a blend of spices including cumin, coriander, turmeric, and garam masala. Make sure to have some oil on hand for sautéing.

    Step 2: Sautéing the Aromatics

    Heat some oil in a pan over medium heat. Add ginger, and green chilies to the pan. Sauté them until they turn golden brown and release their aromatic flavors. This forms the flavorful base of our spicy green pea masala.

    Step 3: Adding the Spice Mix

    Once the aromatics are nicely sautéed, it’s time to add the spice mix. Sprinkle in the ground cumin, coriander, turmeric, and garam masala. Stir the spices well evenly, allowing them to toast slightly and develop a rich, deep flavor profile.

    Step 4: Introducing the Green Peas

    Now, it’s time to add the star ingredient: the green peas. Whether you’re using fresh peas or frozen ones, toss them into the pan and mix them thoroughly with the spice-infused mixture. Let the peas cook for a few minutes, allowing them to absorb all the wonderful flavors.

    Step 5: Simmering with Tomatoes

    Next, add diced tomatoes to the pan. Tomatoes not only add a tangy sweetness to the dish but also contribute to its vibrant color. Stir everything together and let the mixture simmer gently, allowing the tomatoes to soften and meld with the other ingredients.

    Step 6: Adjusting Seasonings

    Taste the spicy green peas masala and adjust the seasonings according to your preferences. If you prefer it spicier, you can add more green chilies or a pinch of red chili powder. For extra richness, you can sprinkle in some cream or coconut milk.

    Step 7: Garnishing and Serving

    Once the flavors have melded beautifully and the green peas are tender, garnish the dish with freshly chopped cilantro leaves. This adds a burst of freshness and color to the dish. Serve the spicy green peas masala hot with rice, roti, or naan for a satisfying meal that’s sure to impress.

    Variations:

    • For a creamier texture, you can blend a portion of the cooked green peas masala to create a thick gravy.
    • Add diced potatoes or paneer cubes along with the green peas for an extra layer of flavor and texture.
    • Experiment with different spices and herbs to customize the dish according to your taste preferences.

    Benefits:

    • Green peas are a good source of vitamins, minerals, and fiber, making this dish not only delicious but also nutritious.
    • The spices used in this recipe, such as turmeric and cumin, are known for their anti-inflammatory and digestive properties.

    FAQs:

    Can I use canned peas instead of fresh or frozen ones?

    • While fresh or frozen peas are recommended for the best flavor and texture, you can use canned peas if that’s what you have on hand. Just make sure to drain and rinse them before adding them to the dish.

    Is this dish suitable for vegetarians and vegans?

    • Yes, this spicy green peas masala recipe is entirely plant-based and suitable for both vegetarians and vegans. Just make sure to use oil instead of ghee for a vegan-friendly version.

    Can I make this dish ahead of time?

    • Yes, you can prepare the spicy green peas masala ahead of time and store it in the refrigerator for a few days. Simply reheat it gently on the stovetop or in the microwave before serving.

    For more delightful recipes like this one, explore other offerings in Manjula’s Kitchen, such as Paneer Tikka Masala, Chole (Chickpea Curry), and Aloo Gobi (Potato Cauliflower).

  • Peanut Chaat

    Peanut Chaat

    Peanut Chaat

    Peanut Chaat

    Peanut Chaat is a combination of peanuts, tomatoes, cucumbers and spices. It is a delicious and satisfying snack-not to mention healthy and low-fat! It is easy to make. It can be served as an appetizer or anytime spicy snack.
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    Course Appetizer, Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2 cup raw peanuts
    • 1/2+1/2 teaspoon salt adjust to taste
    • 1/8 teaspoon turmeric (haldi)
    • 3/4 cup tomatoes seeded cut in small cubes
    • 3/4 cup cucumber cut in small cubes
    • 1 tablespoon ginger finally chopped
    • 1 green chili finally chopped adjust to taste
    • 1/2 teaspoon roasted cumin seed powder (bhuna jeera)
    • 1/8 teaspoon red chili powder
    • 1/8 teaspoon black pepper
    • 1/4 teaspoon sugar
    • 1/2 teaspoon  mango powder (amchoor)
    • 1  tablespoon lemon juice

    Instructions
     

    Method

    • In a sauce pan add peanuts with 2 cups of water turmeric and 1/2 teaspoon of salt. Cook over medium high heat for about 25 minutes until peanuts are soft.
    • Drain the water and let it cool to room temperature.
    • Mix ginger, chili, 1/2 teaspoon salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder and lemon juice together.
    • Mix the peanuts with tomatoes and cucumbers, add the spice mix and toss.
    • Peanut Chaat is ready to serve.
    Tried this recipe?Let us know how it was!

    Peanut Chaat Recipe 

    Peanut chaat is a delightful appetizer that caters to various dietary preferences, offering a gluten-free and vegan option packed with high protein, yet low in fat, making it an ideal snack choice. Peanut chaat is a delightful and flavorful snack that is popular across India. This peanut chaat recipe combines the nuttiness of peanuts with the tanginess of various spices and chutneys, creating a mouthwatering dish that is perfect for any occasion. Here’s how to make peanut chaat at home.

    • Boiling the Peanuts: Begin by placing the peanuts in a saucepan. Add 2 cups of water, turmeric, and ½ teaspoon of salt. Bring the pot to a medium-high heat. Once boiling, reduce the heat slightly and simmer the peanuts for about 25 minutes. The key here is to cook the peanuts until they are tender and soft throughout. You can test for doneness by taking a peanut out and splitting it in half. If the center is firm, continue cooking for a few more minutes.

    • Cooling and Draining: Once the peanuts are cooked, drain the water from the pot using a colander. It’s important to drain the peanuts thoroughly to prevent a watery chaat. Spread the cooked peanuts on a plate or baking sheet to cool completely. This will take about 30 minutes to an hour, depending on the amount of peanuts. Cooling the peanuts is necessary before adding the other ingredients to ensure they don’t become soggy.

    • Making the Spice Mix: While the peanuts cool, prepare the flavor base for your chaat. In a separate bowl, combine grated ginger, chopped chili pepper (adjust the amount depending on your spice preference), ½ teaspoon of salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder, and lemon juice. Mix all these ingredients into a fragrant and flavorful spice mix. This will be what brings the chaat to life!

    • Assembling the Chaat: Once the peanuts are cool, transfer them to a large mixing bowl. Add chopped tomatoes and cucumbers to the peanuts. Then, pour the prepared spice mix over the peanuts and vegetables. Using a spoon or spatula, gently toss everything together until well combined. This ensures each peanut gets a good coating of the flavorful spice mix.

    • Serving: Your Peanut Chaat is now ready to be enjoyed! Serve immediately for the freshest flavor and best textural contrast between the soft peanuts and the crisp vegetables. You can garnish with chopped fresh cilantro for an extra pop of color and freshness.

    Tips:  

    • You can customize the peanut chaat by adding other ingredients such as boiled potatoes, diced cucumber, or grated carrots for added texture and flavor.
    • For a healthier version, you can use roasted peanuts without any added salt or oil.
    • Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.

    Variations: 

    • For a tangier flavor, drizzle some tamarind chutney or mint chutney over the peanut chaat before serving.
    • Experiment with different toppings such as pomegranate seeds, grated cheese, or yogurt for a unique twist on this classic snack.

    Benefits: 

    • Peanuts are a good source of protein, fiber, and essential nutrients such as vitamins and minerals, making peanut chaat a nutritious snack option.
    • This dish is vegetarian and gluten-free, making it suitable for individuals with dietary restrictions.

    FAQs: 

    Can I use pre-roasted peanuts for this recipe? 

    • Yes, you can use pre-roasted peanuts if you prefer. However, roasting the peanuts yourself adds an extra layer of flavor to the chaat.

    How long can I store peanut chaat? 

    • Peanut chaat is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the peanuts may lose their crunchiness over time.

    Can I make peanut chaat ahead of time?

    • While it’s best to assemble the chaat just before serving to maintain its freshness, you can prepare the ingredients in advance and assemble them when ready to serve.

    For more delicious Indian recipes, you can explore other recipes on Manjula’s Kitchen, such as Vegetable Pakoras, Aloo Tikki Chaat, and Pani Puri. These recipes are perfect for any occasion and are sure to impress your family and friends. Enjoy cooking!

  • Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole

    Recipe submitted by Hidemi Walsh

    Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole is simple but packed with lots of flavor. Its a great dish for all kinds of meal specially as a lunch box option.
    No ratings yet
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    Course rice
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 2 cups Cooked White Long Grain Rice
    • 1/4 Medium Onion
    • 1/2 cup Diced Carrot
    • 1/4 lb Green Beans
    • 1/2lb Sweet Potato
    • 2 tablespoons Olive Oil
    • 1 tablespoon All-purpose flour
    • 1 cup Soymilk, unsweetened
    • 1 teaspoon Dried Basil
    • 1/4 cup Panko

    Instructions
     

    Method

    • Mince onion.
    • Peel sweet potato and dice.
    • Cut green beans into half inch length.
    • Make vegetable white sauce. In a skillet, heat 2 tablespoons olive oil and sauté onion over medium heat until tender. Then add sweet potatoes, carrot and green beans. Sauté for a couple of minutes. Then add dried basil. Stir well.
    • Reduce heat and add all-purpose flour. Stir well to coat and then add soymilk little by little stirring constantly. Simmer until thickened stirring constantly. Add salt and pepper to taste.
    • Put cooked rice into 8" x 8" casserole and pour the vegetable white sauce over the rice.
    • Sprinkle panko on top.
    • Bake at 425 degrees F for 15- 20 minutes or until browned.
    Tried this recipe?Let us know how it was!
  • Baked Vegetable Casserole

    Baked Vegetable Casserole

    Recipe submitted by Stephen Davidson

    Baked Vegetable Casserole

    Baked Vegetable Casserole

    This super-easy casserole is a perfect healthy dish to feed an army. If you've got kids who need to get some veggies in them, a nice crunchy topping can go a long way. It would also be a perfect veggie option for a big Thanksgiving or Christmas or Celebration-type dinner, when there's lots of mouths. Or make it all for yourself and have leftovers for lunch! Mmmmmm, leftovers.
    No ratings yet
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    Course vegetable
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 package firm tofu
    • 200g/3 generous cups fresh bread crumbs
    • 1 head cauliflower
    • 3 large carrots
    • 1 large potato, or handful small
    • 1/2 butternut squash, or 1 small
    • 5 medium sized white onions
    • 1 tsp turmeric
    • 1 tsp  chili powder
    • 1 tsp ground cumin
    • 1 tsp salt (to taste)
    • generous helping of freshly ground pepper
    • drizzle of olive oil

    Instructions
     

    Method

    • Preheat the oven to 180/350.
    • Slice the onions and roughly chop all of the other veggies. The squash can be peeled with a veggie peeler, and don't forget to scoop the seeds.
    • Mix all of the veggies with the turmeric, chili powder, cumin and a pinch of salt and spread in a large pyrex baking dish.
    • Drain the tofu and crumble by hand into the bread crumbs.
    • Add a generous amount of fresh ground pepper and salt to taste, then mix by hand until combined.
    • Crumble on top of the veggies, and drizzle on some olive oil to help it crisp up on top.
    • Bake for 45-50 minutes, until top is golden brown and veggies are cooked.
    • Makes 6 big servings or many sides.

    Notes

    Additional Notes
    The toppings may look a little unconventional, but the tofu in it crisps up nicely on the top and stays soft on the bottom. The salt and pepper and oil combination reminds me a bit of the crispy fried tofu that my local Chinese did in Vancouver. It might even be nice with some garlic rubbed in though I’d change the spices inside in that case. It’s a very flexible recipe though, so do just throw in whatever you think will be nice!
    I’d recommend making your bread crumbs for this- store-bought ones can be a bit powdery and dry, especially the gluten-free type. Just take a few pieces of leftover bread and whizz it in a food processor. If you don’t have one, rip/crumble with your fingers (or if your bread is hard, there’s always the option of toasting it, putting it in a bag, and whacking it with a rolling pin).
    Tried this recipe?Let us know how it was!