Category: Family Meals

Wholesome Family Meals: Indian Vegetarian Recipes for Every Occasion

Sharing a meal with family is a cherished tradition in many cultures, and in India, it’s no different. Family meals are more than just an opportunity to nourish the body—they’re a time to connect, share stories, and create lasting memories. Indian cuisine, with its rich variety of flavors and dishes, offers countless options for creating wholesome and satisfying family meals that everyone will enjoy.

Whether it’s a simple weeknight dinner or a special weekend gathering, Indian vegetarian recipes provide the perfect balance of taste, nutrition, and comfort. From hearty dals to flavorful curries and aromatic rice dishes, there’s something for everyone to enjoy.

Must-Try Indian Vegetarian Recipes for Family Meals

Rajma (Kidney Bean Curry)

Rajma is a North Indian recipe that is staple, comforting and nutritious. Made with kidney beans cooked in a spicy tomato gravy, it’s often served with steamed basmati rice, making it a complete meal. The combination of protein-rich beans and aromatic spices makes it a family favorite.

Palak Paneer

Palak Paneer is a classic paneer recipe that combines soft paneer (Indian cottage cheese) with a creamy spinach sauce. It’s a great way to include greens in your family’s diet while offering a dish that is both flavorful and satisfying. Serve it with naan or rotis for a balanced meal.

Aloo Gobi

Aloo Gobi is a simple yet delicious dish made with potatoes and cauliflower, flavored with turmeric, cumin, and coriander. This dry curry is easy to prepare and pairs well with both rice and Indian breads, making it an ideal choice for a family meal.

Vegetable Biryani

Vegetable Biryani is a one-pot dish that’s perfect for feeding a crowd. Vegetable Biryani is a fragrant indian rice recipes cooked with mixed vegetables, aromatic spices, and herbs. It’s a wholesome and flavorful meal that can be enjoyed on its own or with a side of raita (yogurt sauce).

Chana Masala

Chana Masala, or chickpea curry, is a hearty and protein-packed dish that’s popular in Indian households. The chickpeas are simmered in a spicy tomato gravy, creating a rich and satisfying meal. It’s often served with rice or bhature (deep-fried bread) for a complete family meal.

Paneer Butter Masala

Paneer Butter Masala is a rich and creamy curry made with paneer in a tomato-based sauce, enriched with butter and cream. This dish is a hit with both kids and adults, making it a perfect choice for a family dinner. Serve it with naan or rice for a comforting meal.

Baingan Bharta

Baingan Bharta is a smoky and flavorful dish made with roasted eggplant, mashed and cooked with tomatoes, and spices. It’s a great way to enjoy eggplant and is often served with rotis or parathas as part of a family meal.

Toor Dal (Split Pigeon Pea Lentils)

Toor Dal is a staple in many Indian homes, offering a simple yet nourishing dish that’s full of flavor. The lentils are cooked with tomatoes and spices, and are often served with rice or chapatis. This dish is a great source of protein and is perfect for a wholesome family meal.

Stuffed Parathas

Stuffed Parathas are a versatile and filling option for a family meal. These whole wheat flatbreads are stuffed with a variety of fillings, such as spiced potatoes, paneer, or even mixed vegetables. They can be enjoyed with yogurt, pickles, or a side of curry.

Vegetable Pulao

Vegetable Pulao is a quick and easy one-pot meal that’s perfect for busy weeknights. This rice dish is cooked with mixed vegetables, spices, and herbs, offering a wholesome and satisfying meal that the whole family will love.

Tips for Planning Family Meals

Balance the Menu: When planning family meals, try to include a variety of dishes that offer different flavors and nutrients. A typical Indian meal might include a dal, a vegetable curry, a rice dish, and a bread option like chapati or naan.
Make it Nutritious: Indian vegetarian meals are naturally rich in vegetables, legumes, and whole grains, making them nutritious and well-balanced. Include a variety of vegetables, leafy greens, and protein-rich legumes to ensure a wholesome meal.
Get the Family Involved: Cooking together can be a fun and rewarding experience. Get the family involved in meal preparation, whether it’s rolling out chapatis, chopping vegetables, or setting the table.
Make It a Tradition: Establish regular family meal times where everyone can gather around the table. This not only strengthens family bonds but also creates a routine that everyone can look forward to.

Conclusion

Family meals are a time to come together, share stories, and enjoy delicious food. Indian vegetarian cuisine offers a wealth of options that are not only flavorful but also nourishing and satisfying. Whether you’re preparing a quick weeknight dinner or a special weekend feast, these recipes are sure to bring comfort and joy to your family table.

For more family meal ideas, visit Manjula’s Kitchen – Family Meals. Explore a variety of wholesome and delicious recipes that are perfect for bringing the family together.

Aloo Bhindi Masala
Aloo Bhindi Masala

Aloo Bhindi is a popular dish in my home, a simple yet flavorful North Indian stir-fry made with potatoes (aloo) and okra (bhindi). This vegan and gluten-free dish is spiced just right, making it a crowd-pleaser for everyone at the table.
I always find that home-cooked meals are more flavorful, fresh, and nourishing, and this Aloo Bhindi is no exception. It’s quick to prepare, using everyday ingredients, and the balance of spices brings out the natural flavors of the vegetables. Adding tomatoes at the end not only enhances the taste but also makes the dish vibrant and visually appealing.
I always find that home-cooked meals are more flavorful, fresh, and nourishing, and this Aloo Bhindi is no exception.
I like to serve Aloo Bhindi with dal, rice, and roti, creating a balanced and enjoyable meal.

4.20 from 5 votes

Print Recipe

Prep Time 10 minutes
Cook Time 20 minutes

Course Appetizer
Cuisine Indian

Servings 4

Ingredients

1½ cup chopped okra
1½ cup cubed boiled potatoes same size as okra
3 tbsp oil divided
¼ tsp mustard seed
1 tsp cumin seeds
⅛ tsp asafetida
2 tbsp tbsp
½ tsp turmeric
1 tbsp ginger thinly sliced
2 tsp salt adjust to taste
½ tsp red chili powder adjusts to taste
2 tbsp Besan
½ cup cubed tomatoes

Instructions

Wash the okra thoroughly and ensure it is completely dry. Cut the okra into ½ inch rounds.
Boil the potatoes, ensuring they are not overcooked. Peel them and cut them into pieces about twice the size of the okra.
Chop the tomatoes into pieces about the same size as the potatoes.
Heat 1 tablespoon of oil in a saucepan over low heat. Add the okra and stir-fry for about 5 minutes, until tender but still green. Remove the okra from the pan and set aside.
In the same pan, add 1 tablespoon of oil. Heat the oil until moderately hot and test the heat by adding a single cumin seed. If the seed cracks right away, the oil is ready. Add cumin seeds, mustard seeds, and asafetida. Stir, then add the potatoes and ginger, stirring for 2-3 minutes.
Stir in the spices: coriander powder, turmeric, and chili powder. Add the okra back into the pan, sprinkle with besan (gram flour) and salt. The besan helps the spices coat the okra and potatoes. Cook for 2-3 minutes over low heat.
Once the okra and potatoes are cooked through, add the chopped tomatoes and stir for a few more minutes until combined. Adding tomatoes at the end not only enhances the taste but also makes the dish vibrant and visually appealing. The Potato Okra Masala is ready and looks vibrant and colorful.

Notes
Thanks, and enjoy!

Keyword Masala Aloo Bhindi

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Aloo Bhindi Masala (Potato Okra): A Flavorful North Indian Stir-Fry | Manjula’s Kitchen

Introduction to Aloo Bhindi Masala

Aloo Bhindi, a delicious combination of potatoes (aloo) and okra (bhindi), is a beloved North Indian stir-fry that’s both vegan and gluten-free. This dish is spiced to perfection, with everyday ingredients that enhance the natural flavors of the vegetables. It’s a simple, quick, and nutritious meal that’s perfect for any day of the week. With tender okra, perfectly boiled potatoes, and a blend of spices, Aloo Bhindi makes a great accompaniment to dal, rice, or roti.

Cultural and Traditional Importance

Aloo Bhindi is a common dish in many North Indian households. Its simplicity and ease of preparation make it a staple for busy weeknights, while its flavorful spices and colorful presentation make it special enough for family gatherings. In India, meals often feature a variety of dishes to balance textures and flavors, and Aloo Bhindi is frequently paired with lentils like Dal Tadka and breads like Roti for a wholesome and complete meal.

Cooking Aloo Bhindi at home not only allows for fresher ingredients but also ensures that the dish is prepared exactly to your taste. With the addition of besan (gram flour) and tomatoes, this dish becomes both hearty and vibrant, appealing to everyone at the table.

Recipe Variations from Manjula’s Kitchen

While Aloo Bhindi Masala is a popular dish on its own, you can explore other similar stir-fry recipes or variations with different vegetables from Manjula’s Kitchen:
- Aloo Gobi: A stir-fry made with potatoes and cauliflower, flavored with similar spices, making it a close cousin to Aloo Bhindi.
- Bhindi Masala: A more saucy version of okra, cooked in a spiced tomato gravy, offering a different take on okra dishes.
- Aloo Baingan: A tasty variation that combines potatoes with eggplant, cooked in a similar blend of spices.
- Baingan Bharta: A roasted eggplant dish that pairs well with Aloo Bhindi as part of a larger spread.
Health Benefits and Dietary Considerations

Aloo Bhindi is not only flavorful but also packed with nutrients. Okra is rich in vitamins A and C, fiber, and antioxidants, while potatoes provide potassium and carbohydrates, making this dish a great source of energy. The use of minimal oil and the addition of spices like cumin, coriander, and turmeric add both flavor and health benefits, with turmeric known for its anti-inflammatory properties.

This recipe is naturally gluten-free and vegan, making it suitable for a variety of dietary needs. For a lower-carb option, you can reduce the amount of potatoes or substitute them with sweet potatoes or other root vegetables. Besan (gram flour) adds a touch of protein and helps the spices adhere to the vegetables, making the dish even more satisfying.

Serving Suggestions

Masala Aloo Bhindi can be enjoyed as a side dish or as the main course. It pairs perfectly with Indian breads like roti, paratha, or even naan. For a more complete meal, serve it alongside Jeera Rice and a cooling yogurt dish like Raita.

If you’re hosting a meal, Aloo Bhindi Masala makes a colorful addition to the table when paired with other Indian classics like Chole or Dal Fry. The vibrant colors and bold flavors of these dishes create a well-balanced and satisfying meal that’s sure to impress.

Conclusion

Aloo Bhindi Masala is a simple, flavorful, and nutritious dish that can be prepared quickly with everyday ingredients. Its combination of tender potatoes, crisp okra, and aromatic spices makes it a versatile meal option that’s both comforting and satisfying. Whether you’re serving it as part of a traditional Indian meal or enjoying it as a standalone dish, Aloo Bhindi is sure to become a favorite in your home. Try this recipe today and bring the taste of North Indian home cooking to your kitchen.

Frequently Asked Questions (FAQs)
1. How can I prevent okra from becoming slimy?
  - To prevent sliminess, make sure the okra is thoroughly dry before cooking. Frying the okra over low heat without covering the pan also helps to keep the texture crisp.
2. Can I substitute potatoes with another vegetable in this recipe?
  - Yes, you can substitute potatoes with sweet potatoes, carrots, or even eggplant for a different take on the dish.
3. What are some variations of Aloo Bhindi I can try?
  - You can try Aloo Gobi or Bhindi Masala for similar stir-fried dishes that use different vegetables or a saucy variation.
4. How should I serve Aloo Bhindi?
  - Masala Aloo Bhindi pairs wonderfully with roti, paratha, or naan. It can also be served with rice and a cooling raita for a complete meal.
5. Is this dish suitable for vegans and those on a gluten-free diet?
  - Yes, Aloo Bhindi is naturally vegan and gluten-free, making it a great choice for those with dietary restrictions.
September 27, 2024
Mixed Dal Dosa
Mixed Dal Dosa

Mixed Dal Dosa is a simple and nutritious flatbread that doesn’t require fermentation. This high-protein dosa is made from a blend of various lentils (dal), which are soaked and ground into a smooth paste. A few spices enhance the flavors, and the dosa is cooked on a hot skillet until it’s crispy and golden. These dosas are not only high in protein but also vegan and gluten-free, making them a healthy choice for everyone.
These protein-rich mixed dal dosas are incredibly versatile. They’re perfect for a healthy breakfast, but they can also be enjoyed at any meal—lunch, dinner, or even as a snack. Serve them with your favorite chutney, a comforting soup, or your choice of vegetable dish to complete the meal.

4 from 5 votes

Print Recipe

Prep Time 15 minutes
Cook Time 20 minutes

Servings 6 Dosa

Ingredients

¼ cup moong dal
¼ cup washed moong dal
¼ cup washed urad dal
¼ cup red lentil
1 green chili chopped optional
¼ piece ginger chopped
½ tsp cumin seeds (jeera)
¼ tsp black pepper
⅛ tsp asafetida (hing)
½ tsp salt (adjust to taste)
4 tbsp oil

Instructions

In a bowl mix all the dal, wash them changing water 2-3 times. Soak dal in four cups of water for 6-8 hours.
Drain the water. Blend the lentils (dal) with green chili and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
Mix the salt and cumin seeds into the batter. Add water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
Place a non-stick skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
Pour about ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa using a flat spatula.
Press the dosa lightly with the spatula all around to ensure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.
Repeat for the remaining dosas.

Notes
Notes: If you are on a gluten-free diet, be aware that asafetida (hing) in powder form is often not gluten-free. In that case, you may want to avoid using asafetida.
Serving suggestion
Serve dosas with any chutney, such as tomato chutney, peanut chutney or cilantro chutney, or chutney of your choice.
You can also serve them with samber (a south Indian style dal) or your choice of soup.
For a creative twist, you can use these dosas to make delicious wraps, commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go.
You can even make these dosas in advance, then reheat them over a skillet to restore their crispness.
For a creative twist, you can use these dosas to make delicious wraps. Make the dosas slightly thicker so they stay soft; these wraps are commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go.

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Introduction to Mixed Dal Dosa

Mixed Dal Dosa is a wholesome, protein-rich flatbread that’s not only easy to make but also doesn’t require the traditional fermentation process. Made from a blend of various lentils, this dosa is packed with plant-based protein, making it a great meal option for anyone looking to boost their protein intake. Lentils like moong dal, urad dal, and red lentils are soaked, ground into a smooth batter, and spiced to create a savory and crispy dosa. The best part? This dosa is both vegan and gluten-free, catering to various dietary preferences while still delivering great taste and texture.

Cultural and Traditional Importance

Dosas are a staple in South Indian cuisine, traditionally made from fermented rice and lentil batter. However, the Mixed Dal Dosa offers a quicker alternative without the need for fermentation, making it an ideal choice for those who are short on time. Lentils are a common ingredient in Indian cooking, celebrated for their versatility and nutritional value. By using a variety of dals, this dosa provides a range of nutrients, especially plant-based proteins, making it a go-to dish for breakfast, lunch, dinner, or even as a snack.

The beauty of Mixed Dal Dosa lies in its simplicity and adaptability. It’s a great way to incorporate different types of lentils into your diet, each contributing its unique flavor and health benefits. Traditionally served with chutneys and sambar, this dosa has found a place in modern kitchens due to its quick preparation and nutritious profile.

Recipe Variations from Manjula’s Kitchen

While Mixed Dal Dosa is delicious and nutritious on its own, there are several other similar dosa and pancake recipes available on Manjula’s Kitchen that you can explore for variety:
- Moong Dal Dosa: Another high-protein dosa made primarily from moong dal, offering a lighter alternative.
- Besan Chilla: A savory pancake made with gram flour (besan), perfect for a quick, protein-packed breakfast.
- Rava Dosa: A crisp and delicate dosa made with semolina, for those who prefer a thin and crunchy dosa.
- Oat Dosa: Similar to Mixed Dal Dosa, Instant Oat dosa is an easy recipe that is perfect for busy families.
Health Benefits and Dietary Considerations

The Mixed Dal Dosa is packed with nutrients, especially protein, making it a great option for those following a vegetarian or vegan diet. Lentils are an excellent source of protein, fiber, vitamins, and minerals, contributing to overall digestive health and maintaining energy levels throughout the day. By using a variety of dals, you’re also ensuring that you get a broader range of nutrients in every dosa.

Additionally, this recipe is gluten-free, making it suitable for those with gluten sensitivities or anyone on a gluten-free diet. If you’re strictly gluten-free, it’s important to note that asafetida (hing) often contains gluten, so be sure to use a gluten-free version or skip it altogether.

Serving Suggestions

Mixed Dal Dosa can be served with a variety of chutneys to complement its savory flavors. Here are a few chutney options from Manjula’s Kitchen that pair well with the dosa:
- Tomato Chutney: A tangy and slightly sweet chutney that adds a fresh burst of flavor.
- Cilantro Chutney: A classic chutney with refreshing cilantro and a hint of spice.
- Peanut Chutney: A creamy and nutty chutney that pairs wonderfully with the crispy dosa.
For a complete meal, serve Mixed Dal Dosa with Sambar or a comforting soup. Another creative twist is to use the dosa as a wrap, filling it with vegetables, paneer, or salad to create a delicious and nutritious frankie or kathi roll. The dosas can also be prepared in advance and reheated on a skillet, making them an excellent option for meal prep.

Conclusion

Mixed Dal Dosa is a simple yet highly nutritious meal that can be enjoyed at any time of the day. Its high protein content, along with being vegan and gluten-free, makes it a versatile option for a variety of dietary needs. Whether you’re serving it with chutney for breakfast or transforming it into a wrap for lunch, this high protein dosa will quickly become a favorite in your household. Explore the other dosa recipes on Manjula’s Kitchen to discover even more delicious ways to enjoy Indian flatbreads.

Frequently Asked Questions (FAQs)

What makes Mixed Dal Dosa high in protein?

The use of multiple lentils like moong dal, urad dal, and red lentils makes Mixed Dal Dosa rich in plant-based protein, making it an excellent option for those seeking a high-protein meal.

Can I make the dosa ahead of time?

Yes, you can make the dosas in advance and reheat them on a skillet to restore their crispness. They also work well as wraps for on-the-go meals.

What are some serving options for Mixed Dal Dosa?

Serve Mixed Dal Dosa with chutneys like tomato chutney, cilantro chutney, or peanut chutney. You can also pair it with sambar or use it as a wrap filled with vegetables or paneer.

Is Mixed Dal Dosa gluten-free?

Yes, this dosa is naturally gluten-free. However, be cautious with asafetida (hing) as it may contain gluten unless specifically labeled gluten-free.

Can I adjust the spiciness of the dosa?

Absolutely! You can adjust the spice level by adding or omitting green chili and black pepper based on your preference.
September 6, 2024
Tomato Basil Pasta
Tomato Basil Pasta

Tomato Basil pasta, one of my favorite indian appetizers, and enjoyed by my whole family. It makes an excellent indian vegan recipe that is satisfying, easy to make, and delicious! I always have these ingredients on hand, and I like to use cherry tomatoes in this recipe.
However, if I am out of cherry tomatoes, I chop other firm tomatoes into bite-sized pieces, and they work great. This is also a very versatile pasta where you can easily substitute or add other vegetables, you can also find some indian main course recipes on the website . Burst ripe cherry tomato juice and olive oil make the most delicious of sauces, absolutely perfect for spaghetti ready in less than 15 minutes!
It’s kid-friendly and tastes AMAZING. A simple recipe where fresh ingredients make an unbeatable flavor combination.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes
Cook Time 15 minutes

Course Appetizer
Cuisine Italian

Servings 2

Ingredients

3 oz spaghetti pasta
3 tbsp olive oil
1 1/2 cups cherry tomatoes, halved
1/3 cup sliced mushrooms
8 green olives, pitted and halved
6-8 tbsp basil leaves
3 cups packed baby spinach, stems removed
1/4 tsp salt
1/8 tsp freshly ground black pepper

Instructions

Bring a saucepan of water to a boil (without salt). Add pasta; cook for 8 minutes or until tender. Save 1/4 cup pasta water, then drain the pasta in a colander. Set aside.
While the pasta cooks, heat a large skillet over medium heat.
Add oil to the pan and swirl to coat. Add tomatoes, mushrooms, and olives; stir for about 2 minutes until the tomatoes start getting soft and splatter. Once the tomatoes look saucy, stir in the basil, and spinach.
Add salt and black pepper; stir.
Add pasta, then stir in spinach and basil, and toss until well combined. Cook for 2 minutes or until the greens wilt. If needed, add reserved pasta water as desired. Tomato Basil Pasta is ready to serve.
Remove from heat and serve. Top with shredded cheese if desired. Enjoy!
This is a quick & easy pasta recipe with fresh tomatoes. And you end up with a sauce where the prep is not that involved, and it simmers in 15 minutes or less.

Notes
Notes:
Pasta: My preference is to use long noodles like spaghetti, linguine, or fettuccine. I do not recommend using angel hair because it will be too delicate for the sauce.
Gluten-Free: You can substitute gluten-free pasta.
Tomatoes: This recipe is with cherry tomatoes. You can use vine-ripened tomatoes or heirloom tomatoes. The most important thing is that they are ripe and firm because they will have the best flavor.

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Tomato Basil Pasta: A Delightful Fusion of Fresh Flavors

Tomato Basil Pasta is a classic dish that combines the rich, tangy taste of ripe tomatoes with the fresh, aromatic flavor of basil. This simple yet delicious recipe is perfect for a quick weeknight dinner or a sophisticated meal for guests. Explore this recipe exclusively at Manjula’s Kitchen. In this article, we’ll explore the origins, preparation tips, and variations of this delightful Tomato Basil Pasta recipe, while maximizing the use of internal links to other related recipes.

The Essence of Tomato Basil Pasta

Tomato Basil Pasta is a harmonious blend of fresh tomatoes, basil, garlic, and olive oil, tossed with your favorite pasta. The simplicity of the ingredients allows the natural flavors to shine, making this dish a favorite among pasta lovers. Whether you’re using fresh tomatoes from the garden or high-quality canned tomatoes, this recipe is sure to impress with its vibrant taste and beautiful presentation.

Origins and Cultural Significance

Tomato Basil Pasta, also known as Pasta al Pomodoro, has its roots in Italian cuisine. This dish embodies the essence of Italian cooking, which emphasizes fresh, high-quality ingredients and simple preparation methods. The combination of tomatoes and basil is a staple in Italian kitchens, symbolizing the Mediterranean diet’s focus on fresh, seasonal produce.

Tips for Perfect Tomato Basil Pasta
1. Choosing the Right Tomatoes: For the best flavor, use ripe, juicy tomatoes. If fresh cherry tomatoes are not available, You can use vine-ripened tomatoes or heirloom tomatoes.
2. Fresh Basil: Fresh basil leaves are essential for this recipe. They add a vibrant, aromatic flavor that dried basil cannot replicate.
3. Quality Olive Oil: Use extra virgin olive oil for a rich, fruity taste that complements the tomatoes and basil perfectly.
4. Cooking the Pasta: Cook the pasta until it is al dente, meaning it is firm to the bite. This texture works best with the sauce and prevents the pasta from becoming mushy.
Variations to Try

While the classic Tomato Basil Pasta is delightful on its own, you can experiment with different ingredients to create exciting variations. For a creamy twist, add a splash of heavy cream or a dollop of ricotta cheese. You can also incorporate other vegetables like spinach, mushrooms, or bell peppers for added texture and nutrition. Explore more variations with recipes like Indian masala Bell Pepper Curry and Sweet and Sour Guava Curry.

Pairing and Serving Suggestions

Tomato Basil Pasta is versatile and pairs wonderfully with a variety of side dishes. Serve it with a fresh green salad, such as Cucumber Salad, or a crusty garlic bread for a complete meal. It also complements well with appetizers like Spicy Indian Flour Chips and for dessert, consider Moong Dal Halwa to end your meal on a sweet note.

Benefits of Tomato Basil Pasta

Tomato Basil Pasta recipe is packed with nutrients from fresh tomatoes and basil. Tomatoes are rich in vitamins A and C, as well as antioxidants like lycopene, which are beneficial for heart health. Basil adds a dose of vitamin K and other essential nutrients. For more health-conscious recipes, explore Millet Soup Bajra Raab and Indian vegetable Biryani on our website.

FAQs for Tomato Basil Pasta

Q: What kind of pasta should be used to prepare Tomato Basil Pasta ?

A: Spaghetti, Linguine, Fettuccine and not Angel Hair for it will be too delicate for the sauce.

Q: Can we make the recipe of Tomato Basil Pasta gluten free ?

A: Yes you can replace the pasta for a gluten free pasta

Q: What kind of tomatoes are to be used for the recipe of Tomato Basil Pasta ?

A: While we used tomato cherries. But one can also use vine ripened tomatoes or heirloom tomatoes.

Q: Any specific things to keep a check for the recipe of Tomato Basil Pasta

A: Fresh ingredients, nice pasta and good seasonings.

Conclusion

Tomato Basil Pasta recipe is a fantastic way to enjoy the fresh flavors of Italian cuisine with minimal effort. Whether you’re a seasoned cook or a beginner, this dish is sure to become a favorite in your culinary repertoire.

For more exciting recipes and variations, explore other delightful dishes like Dodha Burfi (Punjabi Milk Fudge), Sweet Potato Chaat

Enjoy the journey of flavors and happy cooking!
June 1, 2024
Banana Rice Bowl
Banana Rice Bowl

How did I come up with this unique Banana Rice Bowl combination? At lunchtime, I craved something spicy yet easy. I decided to make banana chat, but it didn't seem filling enough. I remembered I had some cooked rice in the fridge. While taking it out, I noticed moong sprouts, and grilled tofu so I decided to add those as well. However, it looked very bland. I decided to add cucumber and tomatoes. Now it looked colorful, tempting, and healthy. To my surprise, the combination turned out delicious. It was a delightful and tasty meal.
My son, who is a picky eater, tried and enjoyed it, also added crushed pecans to give a crunch and suggested that this should be your new recipe.
Banana Rice Bowl is also gluten free and vegan.
This recipe also gives you the choice to add or take out some ingredients, some suggestions replace tofu with paneer or bell pepper, apple.

5 from 1 vote

Print Recipe

Course Appetizer
Cuisine Indian

Ingredients

Ingredients:
1 banana, sliced.
1 cup cooked rice
¼ cup moong dal sprouts
¼ cup cucumber, chopped into small pieces
¼ cup tomatoes, chopped into small pieces
¼ cup tofu in small cubed, grilled
½ tsp salt
½ tsp roasted cumin seed powder
2 tsp sugar
1 tbsp finely chopped cilantro.
1 tsp finely chopped green chili (adjust to taste)
2 tsp lemon juice
2 tbsp broken pecans

Instructions

Method:
In a wide serving bowl, we will add all the ingredients one at a time cup of cooked rice, sliced banana, tofu, sprouts, cucumber, and tomatoes.
Sprinkle salt, roasted cumin seed powder, sugar, cilantro, green chilies, and lemon juice. Toss it all together.
Finally, top with pecans.
Simple, flavorful, and healthy, your Banana Rice Vegetable Bowl is now ready to enjoy!

Notes
If you liked the recipe, share with your friends the video recipe.

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Banana Rice Bowl Recipe

Craving a satisfying yet easy meal that packs a punch of flavor? Look no further than this unique banana rice recipe! Inspired by a desire for something spicy and filling, this Banana with Rice Bowl combines the sweetness of bananas with the savory goodness of rice and a variety of vegetables and spices. Whether you’re vegan, gluten-free, or simply looking for a delicious and nutritious dish, this banana rice recipe is sure to become a favorite in your kitchen.

Assembling the Ingredients

To begin preparing the Banana Rice Bowl, gather all the necessary ingredients listed in the banana rice recipe. You’ll need bananas, cooked rice, moong dal sprouts, cucumber, tomatoes, grilled tofu, salt, roasted cumin seed powder, sugar, cilantro, green chilies, lemon juice, and pecans. Having everything ready and prepped will make the cooking process smooth and efficient.

Creating the Flavorful Layers

In a wide serving bowl, start assembling the Banana Rice Bowl by adding each ingredient one at a time. Begin with a generous layer of cooked rice as the base, followed by slices of ripe banana for a touch of sweetness. Next, add the grilled tofu, moong dal sprouts, chopped cucumber, and tomatoes. This layering technique ensures that every bite is bursting with a variety of textures and flavors, from creamy to crunchy.

Seasoning for Depth of Flavor

Once all the ingredients are layered in the bowl, it’s time to season them with a combination of spices and herbs. Sprinkle salt, roasted cumin seed powder, and sugar over the top of the bowl to enhance the flavors and balance the sweetness of the bananas. Add finely chopped cilantro and green chilies for a pop of freshness and a hint of heat. Drizzle freshly squeezed lemon juice over the top to brighten up the dish with a tangy citrus flavor.

Adding a Crunchy Finishing Touch

To elevate the texture of the Banana with Rice Bowl, top it off with broken pecans. The pecans not only add a satisfying crunch but also contribute a rich, nutty flavor that complements the other ingredients beautifully. Feel free to adjust the amount of pecans according to your preference, or substitute them with your favorite nuts or seeds for variety.

Tips
- Choose ripe but firm bananas for this banana rice recipe to ensure they hold their shape when mixed with the other ingredients.
- Experiment with different vegetables and proteins to customize the Banana Rice Bowl to your liking. Try substituting tofu with paneer or adding bell peppers or apples for added crunch and sweetness.
- For a burst of freshness, garnish the finished dish with a sprinkle of freshly chopped herbs like mint or parsley.
Variations
- Get creative with your choice of grains by substituting rice with quinoa, couscous, or bulgur for a different texture and flavor profile.
- For a spicy kick, add a dash of your favorite hot sauce or chili flakes to the Banana Rice Bowl before serving.
Benefits
- Bananas are a good source of potassium, fiber, and vitamins, making them a nutritious addition to any meal.
- Rice provides carbohydrates for energy and is a staple food in many cuisines around the world.
- The variety of vegetables and sprouts in this banana rice recipe add vitamins, minerals, and antioxidants to support overall health.
FAQs
- Can I prepare the Banana with Rice Bowl in advance?
- Yes, you can pre-cook the rice and prep the other ingredients in advance, then assemble the bowl just before serving for maximum freshness and flavor.
- Are there any substitutions I can make for the ingredients listed in the recipe?
- Absolutely! Feel free to customize the Banana Rice Bowl with your favorite ingredients and flavors. You can swap out the tofu for your protein of choice or adjust the seasoning to suit your taste preferences.
- Is this recipe suitable for meal prep?
- Yes, you can prepare a batch of Banana Rice Bowls ahead of time and store them in individual containers in the refrigerator for quick and easy meals throughout the week. Just be sure to store the pecans separately to maintain their crunchiness.
Other Recipes If you enjoyed this banana rice recipe, you might also like to try these other recipes from Manjula’s Kitchen:
These recipes are perfect and are sure to satisfy your cravings. Happy cooking!
February 25, 2024
Butternut Squash Pasta
Butternut Squash Pasta

Creamy Butternut squash sauce with spiral pasta is a fusion appetizer dish which is light, savory with beautiful spring colors. Garnishing with beetroot adds a gourmet touch.

5 from 1 vote

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Course fusion
Cuisine Indian

Servings 2

Ingredients

Approx. 2-1/2 cups uncooked spiral pasta
Approx. 3 cups butternut squash peeled and cut in about ½ inch pieces
2 tbsp oil
1-1/2 tbsp salt adjust to taste
1 tbsp all-purpose flour (Maida)
1 cups milk
1/2 cup cream
1 tbsp fennel seeds crushed (Saunf)
1/4 tbsp black pepper
1/4 cup butternut squash shredded for garnishing
1/4 cup beetroot boiled and shredded for garnishing

Instructions

In a large pot boil the water with 1 teaspoon of salt and 1 tablespoon of oil. After water comes to the boil add the pasta. Cook the pasta until it is tender, this will take about 8-10 minutes. Drain the water and set pasta aside.
Cook the squash in about 1-1/2 cups of water until squash becomes very soft; puree the squash to creamy texture.
In a saucepan add 1 tablespoon of oil and all-purpose flour over medium heat and stir for a minute. While stirring slowly add cream making sure there are no lumps. After it comes to a boil, add milk and butternut squash puree.
Add salt, black pepper and fennel seeds; boil for 3-4 minutes over medium heat. Sauce should be creamy and pourable consistency.
Before serving pour the sauce over pasta and mix.
Garnish the individual pasta servings with shredded squash and top it with few slices of beetroot.

Notes
Notes
I cook the beetroot in microwave, wrap it with wet paper towel and cook for about 4-5 minutes.

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Butternut Squash Pasta: Savory Recipes and Flavorful Combinations

Butternut Squash Pasta is a delightful dish that brings together the creamy, slightly sweet flavor of butternut squash with the comforting texture of pasta. Whether you’re looking for a hearty meal or a unique twist on traditional pasta dishes, this recipe is sure to please your taste buds. Butternut Squash Pasta is not only delicious but also packed with nutrients, making it a wholesome choice for any meal.

The Essence of Butternut Squash Pasta

The key ingredient, butternut squash, is known for its vibrant color and rich, creamy texture. When cooked and pureed, it forms a luscious sauce that clings perfectly to the pasta. This dish is versatile and can be easily customized with various herbs, spices, and additional ingredients to suit your palate.

Origin and Popularity

Butternut squash is a popular ingredient in many cuisines around the world, especially in fall and winter when it’s in season. Its use in pasta dishes has gained popularity due to its ability to create a creamy sauce without the need for heavy cream or cheese, making it a healthier option that doesn’t compromise on flavor.

Why You’ll Love This Recipe
- Nutritious: Butternut squash is rich in vitamins A and C, fiber, and antioxidants.
- Creamy Texture: The pureed squash provides a creamy base that is both satisfying and healthy.
- Versatile: This recipe can be adapted with various herbs, spices, and proteins.
- Easy to Make: With simple steps and readily available ingredients, it’s a perfect dish for any home cook.
Variations of Pasta Recipe

Exploring Manjula’s Kitchen reveals a treasure trove of other delicious recipes that you can try. Here are some related recipes that you might enjoy:
1. Tomato Basil Pasta: This classic dish features a rich tomato sauce with fresh basil, providing a tangy and aromatic complement to the pasta.
2. Vegetable Pasta: Fresh vegetables and whole grain pasta with savoury tomato sauce makes a very colourful and delicious pasta dish. This is a simple pasta dinner. Serve with a side of salad and bread.
3. Creamy Spinach Pasta: This is a delicious pasta dish with fresh spinach and rich white sauce. It is my version of fettuccini alfredo. Creamy spinach pasta looks and tastes great. It’s a nice vegetarian appetizer.
4. Zucchini Pasta: Zucchini Pasta is a healthy replacement for pasta. This is a great recipe, super easy, quick and delicious..
Serving Suggestions

Butternut Squash Pasta can be enjoyed in various ways:
- With a Side Salad: Pair it with a fresh green salad for a balanced meal.
- As a Main Course: Enjoy it on its own as a hearty main course.
Tips and Tricks

To enhance your Butternut Squash Pasta, consider the following tips:
- Roast the Squash: Roasting the butternut squash enhances its natural sweetness and adds depth of flavor to the sauce.
- Use Fresh Herbs: Fresh herbs like sage or thyme can add a wonderful aromatic touch to the dish.
- Add Protein: Incorporate grilled chicken, shrimp, or chickpeas to make the dish more filling.
FAQs Frequently Asked Questions

Is Butternut Squash Pasta Vegan?

Yes, this recipe can be made vegan by using plant-based milk and omitting any cheese.

Can I Make It Ahead of Time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator. Reheat and mix with freshly cooked pasta before serving.

What Can I Serve with This Pasta?

This pasta pairs well with a variety of sides, such as a green salad, roasted vegetables, or garlic bread.

How Long Does It Take to Make?

From start to finish, this recipe can be prepared in about 45 minutes, making it a great option for a weeknight dinner.
December 20, 2023
Raj Kachori
Raj Kachori

Raj Kachori is a spicy chaat bowl filled with delicious condiments. It has refreshing flavors and makes for a unique food experience. Guests will have fun filling their own Kachories according to their taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful presentation and are thoroughly enjoyed by just about everyone.

5 from 1 vote

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Course Appetizer
Cuisine Indian

Servings 6 people

Ingredients

Kachori Dough
1 cup all-purpose flour plain flour, maida
1 tbsp oil
1/2 tsp salt
1/2 cup approx. lukewarm water
Kachori Filling
1/3 cup besan gram flour
1/8 tsp asafetide hing
1/2 tsp salt
1/2 tsp chili flakes
1/2 tsp mango powder amchoor
1 tbsp oil
Condiments to be served With Kachories
1 cup moong sprouts
1 cup boiled and peeled potato cut into small pieces
1 cup whipped yogurt dahi, curd
1/4 cup hari cilantro chutney
1/4 cup tamarind chutney
2 tbsp cilantri finely chopped hara dhania
2 green chilies finely chopped
1/4 cup fine save available in Indian grocery store optional

Instructions

Making Dough
In a mixing bowl add all-purpose flour, salt, and oil; add water slowly while mixing and kneading to make firm, yet pliable dough. Cover and set the dough aside for at least 10 minutes.
Filling
Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set it aside.
Making Kachori
Knead dough for a minute and divide into 12 equal parts.
Roll dough ball into a 2-inch diameter circle and place 1 teaspoon of filling in the center. Seal by pulling the edges together to make a ball. Prepare all 12 kachoris and let sit for 3 to 4 minutes.
Place a filled kachori with the seam side up, onto a clean surface. Using a rolling pin roll into a circle, approximately 3 inches in diameter.
Heat approx. 1 ½ inches of oil in a frying pan over medium heat. To check if the oil is ready, put a little piece of dough into the oil and it should immediately rise to the surface without having changed its color.
Slowly drop kachoris into the frying pan making sure they don’t overlap with one another. As kachoris puff up, slowly turn them over and fry them on all sides. Turn kachoris 3-4 times until they are golden brown in color, which will take about 7KacKachorishories should be crisp. If the kachoris are fried over high heat they will be too soft.

Notes
Prepare Moong Sprouts
Add ¼ teaspoon of salt and 2-3 tablespoons of water to the moong sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.
Serving Kachories
Gently make an inch sized hole in the center of the kachori.
Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys.
As an option, add a little cilantro, green chili and 1 tablespoon of fine Sev. These add a little more texture and flavor to the Kachori.
Tip:
These Raj Kachories can be prepared in advance and stored up to 2 weeks in an air tight container, making it more convenient to serve. It is even easier if you have the Hari Cilantro and Tamarind chutneys previously stored.

Keyword Appetizer, Party Food, Street Food, Tea Time Snack

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How To Make Raj Kachori Recipe – Manjula’s Kitchen

Raj Kachori Indian appetizer, a popular Indian snack, is a delightful combination of crispy shells filled with flavorful ingredients. Follow this step-by-step guide to create your own Raj Kachori at home, offering a burst of textures and tastes in every bite.

Making the Dough:

Begin by preparing the dough for the kachori. In a mixing bowl, combine all-purpose flour (maida), salt, and oil. Gradually add water while kneading to achieve a firm and pliable consistency. Cover the dough and set it aside for at least 10 minutes to allow it to rest and develop the right texture.

Preparing the Filling:

The filling is a crucial component that adds a distinct taste to Raj Kachori. Mix gram flour, asafetida, salt, chili flakes, mango powder, and oil in a bowl. This flavorful mixture will be the heart of your kachori, providing a savory and aromatic essence.

Shaping and Filling the Kachori:

After the dough has rested, knead it briefly and divide it into 12 equal parts. Roll each portion into a 2-inch diameter circle. Spoon 1 teaspoon of the prepared filling into the center of each circle and seal the edges to form a ball. Let these filled kachories sit for a few minutes. Roll each ball into a 3-inch diameter circle, ensuring an even distribution of the filling.

Frying the Kachoris:

Heat about 1 ½ inches of oil in a frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into it; it should rise immediately without changing its color. Carefully place the filled kachoris in the pan, ensuring they do not overlap. As the kachoris puff up, turn them over slowly, frying on all sides until they achieve a golden-brown color. This process should take approximately 7 minutes, and it’s crucial to maintain medium heat to ensure the kachoris turn out crispy rather than overly soft.

Preparing Moong Sprouts:

For an additional layer of flavor and nutrition, cook moong sprouts with a pinch of salt and a few tablespoons of water over medium heat for 3-4 minutes until they become tender. Set aside these sprouts as they will be used as a topping for your kachori.

Serving the Kachoris:

Once the kachoris are cooked to perfection, it’s time to assemble and serve them. Gently create a small hole in the center of each kachori. Fill the hole with a tablespoon of each of the moong sprouts, mashed potatoes, and yogurt. Drizzle the kachoris with both hari cilantro and tamarind chutneys for a burst of tangy and spicy flavors. For those seeking an extra layer of texture and flavor, consider adding fresh cilantro, green chilies, and a tablespoon of fine Sev as optional toppings.

Tips for Storage:

For convenience, Raj Kachoris can be prepared in advance and stored in an airtight container for up to two weeks. This makes it easy to serve these delightful treats whenever the craving strikes. With this simple yet comprehensive recipe on how to make raj Kachori, create authentic Raj Kachori in your kitchen. Enjoy the delectable experience of this iconic Indian street food without the need to visit a chaat vendor.
December 4, 2023
Milk Cake
Milk Cake

Milk Cake is a delicious, mouthwatering dessert. This is a unique quick and easy “cake” made with just a few ingredients, primarily milk and sugar and has a touch of sourness to it.

4.60 from 5 votes

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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Course Dessert
Cuisine Indian

Servings 6 people

Ingredients

6 cups whole milk
3 tbsps lemon juice, use as needed
1/2 cup sugar
1/8 tsp cardamom crushed
2 tbsp clarified butter ghee
1 tbsp pistachios sliced for garnishing

Instructions

Grease a 6-inch plate and set aside.
In a large, wide and heavy saucepan bring the milk to a boil over medium high heat. And let it boil for 2-3 minutes. Add lemon juice to the milk, it will begin to curdle. Use minimum amount of lemon juice to just start the curdling process and prevent the whey (milky water) from completely separating immediately.
Boil for 5 minutes and remove approx. 1 ½ cups of the whey. This will help reduce the tartness from the cake.
Continue to cook and stir occasionally until the milk is a grainy consistency and the whey is evaporated. This will take an additional 15-20 minutes.
Add sugar and cardamom and keep stirring until the mixture starts coming together. This should take approximately 5 minutes. Lower the heat to medium and cook for another 4-5 minutes until mixture changes to a slightly golden brown color.
Transfer mixture to the greased plate and press firmly into a square shape, approximately 1 inch high. As an option, sprinkle sliced pistachios on top.
Let sit for at least an hour before slicing into individual pieces.

Notes
Tips
this wonderful dessert can be prepared ahead of time and stored at room temperature for a few days.
It is generally a few inches tall and has different shades of color throughout. However, this recipe will make an even colored cake that is approximately 1 inch thick. The taste of this Milk Cake is identical to what I have grown up enjoying as a delicacy in our home.

Keyword Eggless Milk Cake, Gluten Free, Janmashtmi, Mithai, Sweet

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Milk Cake Recipe: How To Make Milk Cake

Milk Cake, also known, is a traditional Indian sweet made from milk, sugar, and cardamom. This delectable dessert has a rich, creamy texture and a delightful sweetness that makes it a favorite during festivals such as Diwali, Holi and Janamasthami.

What is a Milk Cake:

It is a dense, fudge-like Indian sweet made by simmering milk and sugar for a long time until it thickens and reduces. It has a grainy texture and a caramelised milky flavour. Milk cake is often cut into squares and served at festivals and special occasions.

Variations of Indian Desserts:
- Paneer Kheer with Strawberry: Paneer Kheer with Strawberry is a delightful dessert. This Paneer and strawberry dessert is a sure winner when you want to serve a unique paneer delicacy.
- Flax Seed Burfi: One can call Flax Seed Burfi to be even a health bar. As during winters it’s a great hit for it being high in protein and a good source of vegetarian omega 3. This Burfi is vegan, gluten free and tastes great.
- Coconut Dream Dessert: Coconut Dream is a vegan delight, it is flavored with cardamom and saffron, very soothing and refreshing. Adding Agar-agar sets this dessert like jelly. It is super easy to make and taste great. I like to serve Coconut Dream chilled.
- Chum Chum: Chum Chum is a popular Bengali (East Indian) sweet dish that is made with Paneer, (home-made cheese). It is a versatile dish that can be served in many different variations.
Tips for Making Perfect Milk Cake:

Use Full-Fat Milk: For the richest and creamiest Milk Cake, use full-fat milk or whole milk. The higher fat content contributes to a smoother texture and a more indulgent flavor. Avoid using skim or low-fat milk, as they may result in a less creamy consistency.

Stir Constantly: When cooking the Milk Cake mixture, stir it constantly to prevent it from sticking to the bottom of the pan and burning. Use a heavy-bottomed pan to distribute the heat evenly and minimize the risk of scorching.

Add Sugar Gradually: Add sugar to the Milk Cake mixture gradually, tasting as you go to achieve the desired level of sweetness. Some people prefer their Milk Cake less sweet, while others enjoy it more sugary. Adjust the amount of sugar according to your taste preferences.

Let it Set Properly: Allow the cooked Milk Cake mixture to cool completely and set before cutting it into squares or slices. Refrigerate the Milk Cake for a few hours or overnight to firm up the texture and enhance the flavors.

FAQs about Milk Cake:

How long does Milk Cake last?

Milk Cake can be stored in an airtight container in the refrigerator for up to 3-4 days. However, it’s best enjoyed fresh within the first day or two for optimal taste and texture.

Is Milk Cake Vegetarian?

Yes, it is traditionally a vegetarian dish. As its is made from milk and uses vegetarian ingredients.

Can I make Milk Cake without condensed milk?

While condensed milk is commonly used to make Milk Cake, you can make it from scratch using whole milk, sugar, and cardamom. Simmer the milk until it thickens and reduces, then sweeten it with sugar and flavor it with cardamom before setting it.

Is Milk Cake gluten-free?

Yes, Milk Cake is naturally gluten-free, as it doesn’t contain any wheat flour or gluten-containing ingredients. However, be cautious of cross-contamination if using any pre-packaged ingredients or equipment that may come into contact with gluten.

Milk Cake is a delightful dessert that’s cherished by all for its creamy texture, subtle sweetness, and comforting flavors. Whether enjoyed as a festive treat or a simple indulgence,

Milk Cake is sure to evoke feelings of joy and satisfaction and happiness with every bite. With its endless variations and simple preparation, Milk Cake is a timeless classic that’s beloved by dessert enthusiasts around the world. Milk Cake is an Indian dessert savoured by every person who has a sweet tooth as happiness is its deep root.
December 3, 2023
Coconut Chutney
Coconut Chutney

Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. It has great texture and a unique taste that compliments many dishes.

5 from 1 vote

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Course Side Dish
Cuisine Indian

Servings 8 people

Ingredients

1 cup coconut peeled and cut in small pieces
2 tbsp chana dal bengal gram
1 cup yogurt curd, dahi
1-1/2 tsp salt
2 green chilies,
1/2 inch ginger
1 tsp lemon juice as required
For seasoning
1 tsp oil
1/8 tsp asafetida hing
1/4 tsp black mustard seeds rai
2 red chilies broken pieces
8 curry leaves

Instructions

Peel coconut and cut into small pieces for easy blending.
Roast chana dal on medium heat until it is light brown in color and has a roasted aroma.
Coarsely grind chana dal in a blender. Add yogurt, green chilies, and salt and continue blending into the paste.
Add coconut to the paste, a few pieces at a time and keep blending. Add water, as needed, to help with the grinding. (Adding the coconut in small amounts also helps this process).
Before removing from blender, taste chutney to adjust the salt and pepper. Use lemon juice to adjust the tang to suit your taste. Blend well.
Seasoning
Heat oil in small pan. When hot, add black mustard seeds. When the seeds crack, add asafetida, red chilies and curry leaves.
Pour the seasoning mixture over the chutney.

Notes
Coconut chutney can be refrigerated up to a week.
Serving suggestion: serve Coconut Chutney with Idli, Rava Dosa, Dosa

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Coconut Chutney: A Refreshing and Versatile South Indian Condiment

Coconut chutney is a quintessential South Indian condiment known for its refreshing flavor, creamy texture, and versatility. Made from fresh coconut, green chilies, roasted chana dal (split chickpeas), and a blend of spices, coconut chutney is a delicious accompaniment to various South Indian dishes such as dosa, idli, vada, and uttapam.

This versatile condiment can also be enjoyed with snacks like pakoras, samosas, or even spread on sandwiches for an extra kick of flavor.

Benefits of Coconut Chutney:
- Good Source of Fibre: Coconut chutney contains dietary fibre from coconut and roasted chana dal, which helps support digestive health, regulate blood sugar levels, and promote feelings of fullness. A diet high in fibre is associated with a reduced risk of heart disease, diabetes, and certain cancers.
- Packed with Flavorful Ingredients: Coconut chutney gets its delicious flavor from a combination of fresh coconut, green chilies, roasted chana dal, ginger, and spices such as cumin seeds, mustard seeds, and curry leaves. These aromatic ingredients come together to create a tantalizing blend of flavours that enhance the taste of various dishes.
- Vegan and Gluten-Free: Coconut chutney is naturally vegan and gluten-free, making it suitable for individuals following plant-based diets or those with gluten sensitivities or celiac disease. It’s a versatile condiment that can be enjoyed by people with diverse dietary preferences and restrictions.
Variations of Chutney:
- Rhubarb Chutney: This Sweet and Sour chutney with a blend of spices tastes great and is very addictive. This is a great complement to any meal
- Date And Raisin Chutney: Using two major ingredients date and raisin this chutney is sweet and sour and is a great complement to most snacks, pakoras and appetizers.
- Mango Chutney: Mango fruit is a tricky recipe but it’s a chutney that acts as a great side order which can go along with pakoras, snacks, fries and other appetisers.
- Yogurt Chutney: A quick and easy chutney which can be prepared in no time and is made using yogurt and formed to excite the taste buds of all munchies like appetizers, snacks or pakoras.
Tips on How to make Coconut Chutney:
- Use Fresh Coconut: For the best flavor and texture, use fresh coconut instead of desiccated coconut or coconut powder. Break open a mature coconut, remove the flesh, and chop it into smaller pieces before blending with other ingredients to make the chutney.
- Adjust Spice Levels: Adjust the quantity of green chilies according to your preference for spice. If you prefer a milder chutney, use fewer green chilies or remove the seeds and membranes before blending. For a spicier chutney, add extra green chilies or include a few dried red chilies.
- Consistency Matters: Achieve the desired consistency of coconut chutney by controlling the amount of water added during blending. Start with a small quantity of water and gradually add more as needed to reach the desired thickness. The chutney should have a smooth and creamy texture, similar to a thick sauce.
- Tempering Technique: Master the art of tempering (tadka) to enhance the flavor of coconut chutney. Heat oil in a small pan, add mustard seeds, urad dal, dried red chilies, and curry leaves, and fry until the mustard seeds splutter and the dal turns golden brown. Pour the tempering over the blended chutney and mix well before serving.
FAQs about Coconut Chutney:

How long does coconut chutney last?

Coconut chutney can be stored in the refrigerator for 3-4 days in an airtight container. However, it’s best enjoyed fresh for optimal flavor and texture.

Can I freeze coconut chutney?

While coconut chutney can be frozen for longer storage, the texture may change slightly upon thawing. It’s best to consume fresh coconut chutney whenever possible for the best taste and texture.

Is coconut chutney spicy ?

The spiciness of coconut chutney can be adjusted according to personal preference by varying the quantity of green chilies used. It can range from mild to moderately spicy depending on the amount of chilies added.

Can I use desiccated coconut instead of fresh coconut?

While fresh coconut is preferred for its flavor and texture, desiccated coconut can be used as a substitute by soaking it in warm water for 15-20 minutes before blending.

With its simple ingredients, customizable variations, and easy preparation, coconut chutney is a must-have in any South Indian kitchen.
December 1, 2023
Corn Bruschetta
Corn Bruschetta

This is a quick and easy delicious recipe. Serving creamed corn over toasted bread makes a great appetizer. This can also be served as a side dish.

No ratings yet

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Course Appetizer
Cuisine Indian

Servings 4 people

Ingredients

2 1/2 cup corn kernels
2 cup milk
1 tbsp all purpose flour (maida or plain flour)
1/2 cup finally chopped red bell pepper (capsicum or shimla mirch)
1 tbsp oil
1/2 tbsp cumin seeds (jeera)
1/4 tbsp black pepper
1 tbsp salt
1 tbsp lemon juice
2 tbsp shredded parmesan cheese or Italian mix cheese
1 seeded and minced green chili
Some fresh cilantro leaves
Bread of your choice (I like French or sourdough bread)

Instructions

In a sauce pan cook the milk and corn kernels until corn is tender. Stir the corn occasionally making sure it doesn’t burn in the bottom of the pan.
Add the all purpose flour and lightly mash the corn using the food processor or blender, (do not make the paste).
Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
Stir and reduce the heat to medium. This should take 2 to 3 minutes.
Next stir the cheese and close the heat.
Corn should be in the consistency of a spread not very dry.
Serve over toasted bread and garnish with minced green chili and cilantro.

Notes
Serving Suggestion
Serve the creamed corn as a side dish.

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November 25, 2023
How To Make Yogurt
How To Make Yogurt – Homemade Dahi

Homemade Yogurt tastes delicious and is very refreshing. Yogurt is high in protein and calcium. It is easy to make, you only need milk and the right culture / starter.

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Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes

Course Side Dish
Cuisine Indian

Servings 6 people

Ingredients

3-1/2 cups milk
2 tbsp yogurt or use the dry starter you can buy

Instructions

Boil the milk and let it cool down to 110 to 120 degree. You can use a candy thermometer to check the temperature, if the milk gets too hot it kills the bacteria in the culture.
After milk cools down pour the milk into a bowl that you want to make the yogurt in.
Add 2 tablespoons of yogurt from previously home made yogurt or use the dry yogurt starter. Package will tell you how much dry starter to use. Don’t follow the other directions from the dry starter package. Mix the yogurt with milk by stirring gently.
Cover the bowl with a light blanket or folded sheet, and keep it in warm place for about 4 hours.
After yogurt is set, refrigerate for at least an hour before using.

Notes
Tips
If you prefer more creamy mix ¼ cup of half & half milk or boil the full milk for about 5 minutes longer to reduce the milk in volume to give more creamy texture to the yogurt.
I have tried using starters from many store bought yogurt including organic or Greek yogurt, and they don’t work. I think because store bought yogurt has many artificial additives.
Store bought yogurt is more firm because of the pectin.
Yogurt can be made using 1%, 2% or full milk and full milk yogurt will have more body to it.
There are two ways to make yogurt creamier. 1) With 3 cups of milk use 1 cup of half & half milk OR 2) boil the full milk for about 5 minutes longer to reduce the milk in volume to give more creamy texture to the yogurt.

Keyword Ghar Ka Bana Dahi, Plain Yogurt

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November 23, 2023
Aloo Naan
Aloo Naan (Stuffed Potato Naan)

Naan is very popular bread. This recipe is a tasty twist to naan stuffed with spicy mashed potatoes. Aloo naan can be served by itself or any gravy based vegetable dish.

5 from 2 votes

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Course Bread
Cuisine Indian

Ingredients

2 cup of All Purpose flour (Plain flour or maida)
1 tbsp active dry yeast
1 tbsp salt
1 tbsp sugar
Pinch of baking soda
2 tbsp of oil
2 tbsp yogurt (curd or dahi)
About 3/4 cup lukewarm water use as needed
2 medium potatoes
1 tbsp salt adjust to taste
1/2 tbsp cumin seeds (Jeera)
1/2 tbsp mango powder (amchoor)
1 chopped green pepper
2 tbsp chopped cilantro (hara dhania)
1/2 tbsp garam masala – optional
2 tbsp of oil
2 tbsp of clear butter or ghee to butter the Naan
1/4 cup All Purpose flour for rolling

Instructions

Dissolve yeast in 2 tablespoons of lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
Add sugar, salt and baking soda to the flour and mix well.
Add the oil and yogurt mix it well, this will become crumbly dough.
Add the water/yeast mixture and add water as needed to make the dough firm. Note: After dough rises, it will become a little softer.
Knead until the dough is smooth. Cover the dough with damp cloth and keep it in a warm place for 3-4 hours. The dough should almost double in volume.
Boil 2 medium potatoes until they are tender.
Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water. Potatoes will absorb the water and become soft.
Next peel the skin off and mash the potatoes.
Add green pepper, cilantro, cumin seeds, mango powder, garam masala, and salt to the mashed potatoes and mix it well.

Notes
Making Naan

Preheat the oven to 500 degrees with pizza stone (baking stone) for about thirty minutes so stone is hot. Using a baking/pizza stone helps get Naan close to same kind of heat as a clay tandoor.

Knead the dough for about two minutes and divide the dough into six equal parts, and divide the potato mix in six parts. Potato mix should be little smaller then dough balls.

Roll the dough into a 3-inch circle. Place one potato ball in the center. Pull the edges of the dough to wrap the potato filling. Proceed to make all six balls.

Let the filled balls settle for 3 to 4 minutes before rolling them.

Next turn the oven to high broil.

Before putting the Naan in oven, oil your palms with oil and flip naan between your palms and place onto your baking/pizza stone into the oven.

You can place about 2 to 3 naan on the baking/pizza stone at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. After the naan is baked, it should become golden brown color on top.

Take naan out of the oven and brush lightly with clear butter (ghee).

Wait for 2 to 3 minutes before baking the next naan. It gives oven the chance to get heated again to max.

Notes

If you are doubling the recipe yeast should instead of two teaspoon it should be 1 ½ teaspoon same thing applies with sugar.

If pizza stone is not available use baking sheet. After naan is cooked from top turn them over to cook from other side.

Serving Suggestions
Serve Naan with dal makhni, raita, chola, palak paneer. Enjoy!

Keyword naan

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November 17, 2023
Spinach Salad
Spinach Salad

This is a delicious quick & easy and refreshing spinach and tomato salad. Adding walnuts and ginger dressing provides a creamy and tangy flavor.

5 from 1 vote

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Course Salad
Cuisine Indian

Servings 4 people

Ingredients

About 4 cup chopped spinach
2 tomatoes
1 apple
1/4 cup feta cheese (optional)
1/4 cup walnuts
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
1 tbsp ginger juice
1 tbsp salt
1 tbsp sugar
1/2 tbsp black pepper
About 2 tbsp water adjust as needed

Instructions

Wash the spinach and pat dry and chop them coarsely. Keep aside.
Cut the tomatoes in halves and remove the seeds, cut them in about half inch pieces.
Next peel and cut the apples in small pieces.
In a salad bowl toss the spinach, tomatoes and apples together. Keep aside.

Notes
Dressing:

Shred about 1 inch piece of ginger on fine side of shredder. Squeeze the shredded ginger between your fingers to make ginger juice.

Next blend all the dressing ingredients together. Add the water as needed otherwise dressing will be too thick.

Pour the dressing over salad, and sprinkle with feta cheese. Enjoy!

Suggested Variations:

Tomatoes can be replaced with strawberries.

Walnuts can be replaced with roasted peanuts

Keyword Healthy Salad

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November 16, 2023
Apple Jalebi
Apple Jalebi (Apple Fritters)

Apple Jalebis can be best described as apple wafers dipped in the flavorful sugar syrup. This is a modified version of Jalebis. They taste best when served hot. A unique dessert with a fusion.

5 from 1 vote

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Course Dessert
Cuisine Indian

Ingredients

2 apples peeled and sliced them in thin rings
3/4 cup all purpose flour (plain flour, maida)
1/2 tbsp dry yeast
1/2 tbsp sugar
1 tbsp oil
Oil to fry
1 1/4 cup sugar
1 cup water
1/4 tbsp lemon juice
1/4 tbsp cardamom powder
1 tbsp blenched and sliced pistachios

Instructions

Dissolve the yeast and sugar in ¼ cup warm water, and let it sit for about 5 minutes.
Mix the flour and oil together.
Add the yeast solution to the flour and mix. Make a smooth batter. Add water as needed. Consistency should be like pancake mix.
Set the batter aside and let it sit in a warm place for half hour.
Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

Notes
Syrup:
Boil the sugar and water together. Add the lemon juice, and cardamom boil for about 8 minutes until syrup is about ½ thread. Lemon juice keeps the mixture from crystallizing

Making the jalebis:

Heat the oil in a frying pan about 1 inch deep. To check if the oil is ready, put one drop of batter in the oil. The batter should sizzle and come up without changing in color right away.

Dip the apple slices into the batter one at a time, making sure the slice is covered with the batter. Then, slowly drop the slices into the frying pan.

Fry the jalebi in small batches. The jalebi will take about 4 to 5 minutes to cook.

Turn them occasionally. Fry the jalebi until both sides are golden-brown.

Transfer them into the warm syrup.

Let jalebi soak in the hot syrup for a few seconds and take out over wire rack so excess syrup can be dripped from jalebi.

Garnish with sliced pistachios.

Serve hot.

Variations:
Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.

Keyword Apple, jalebi

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November 15, 2023
Kalakand
Kalakand, Traditional Milk Dessert

Kalakand is a tasty sugary snack which is very traditional and a delicious dessert, made with whole milk, variation of burfi, and is soft and grainy in texture.

5 from 1 vote

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Course Dessert
Cuisine Indian

Servings 8 people

Ingredients

8 cups or 2 quart milk
1/2 cup sugar
3 tbsp lemon juice (for making paneer)
1 tbsp sliced almonds for garnishing

Instructions

Making Paneer
Mix lemon juice in 1/4 cup of hot water and put aside.
Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. As the milk comes to boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.
Making Kalakand
Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
Pour it over greased plate keeping about half inch thick. Let it cool for about one hour. Cut the kalakand in squares.

Notes
Tips: Make sure to wet the pan inside and put few spoons of water in pot before putting milk reduces burning the milk bottom of the pan.
If kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure kalakand don’t become dry.
you may also enjoy Chum chum, Besan ki Burfi

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November 13, 2023
Mushroom with peas
Mushroom with peas

Mushroom with peas is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves. It is a nice appetizer dish to start with for any occasion.

4.50 from 2 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

2 cups mushrooms sliced
1 cup green peas, I am using frozen green peas
1 cup diced tomatoes
1 tsp shredded ginger
2 tbsp fenugreek chooped leaves
2 tbsp oil
1 tsp cuminseeds jeera
1/2 tsp turmeric haldi
2 tsp coriander powder dhania
1 tsp red pepper
3/4 tsp salt
1/2 tsp lemon juice
1 green chili finely chopped

Instructions

Heat the oil in a saucepan on 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 the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes. Cook until mushrooms and peas are tender. Close the heat.
Add lemon juice and green chili if you like. Serve hot.

Notes
Notes:
Dicing the tomatoes will give a different texture to the curry then tomato puree.
Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).
To add heat to this dish, garnish with finely chopped green chilies.

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November 5, 2023