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Indian Lunch Box Recipes: Delicious and Convenient Options

Packing a nutritious and tasty lunch box is essential for both children and adults. Indian cuisine offers a variety of lunch box recipes Indian style that are not only delicious but also convenient to prepare. Whether you’re looking for Indian lunch box recipes or simply lunch box recipes, Manjula’s Kitchen has a range of options to suit every palate. Let’s explore some fantastic lunch box recipes Indian that are perfect for a hearty and healthy meal on the go.

Classic Indian Lunch Box Recipes

Vegetable Pulao

Vegetable Pulao is a fragrant and flavorful rice dish cooked with a variety of vegetables and spices. This dish is a staple in many Indian households and is a fantastic option when you want to pack a nutritious and filling lunch. The aromatic spices and colorful vegetables make it a delightful addition to your collection of Indian lunch box recipes.

Aloo Paratha

Aloo Paratha is a popular Indian flatbread recipe stuffed with spiced mashed potatoes. This dish is a classic example of lunch box recipes Indian style. It’s hearty, flavorful, and perfect for a satisfying lunch. Serve it with yogurt and pickle for a complete meal.

Easy Indian Lunch Box Recipes

Chana Masala Wraps

Chana Masala Wraps are a convenient and delicious option for lunch. Chickpeas cooked in a spiced tomato gravy are wrapped in whole wheat tortillas, making it a perfect choice among lunch box recipes Indian. These wraps are easy to prepare and can be enjoyed cold or at room temperature.

Paneer Bhurji Sandwich

Paneer Bhurji Sandwich is a quick and easy lunch option that fits well within Indian lunch box recipes. Scrambled paneer cooked with tomatoes, and spices is stuffed between slices of whole wheat bread. This sandwich is not only nutritious but also satisfying.

Healthy Indian Lunch Box Recipes

Quinoa Salad

Quinoa Salad is a versatile dish that can be customized with various vegetables and herbs. This Indian salad recipes is perfect for those looking for lunch box recipes Indian style that are high in protein and fiber. It’s also an ideal option for a light and healthy lunch.

Moong Dal Chilla

Moong Dal Chilla, or lentil pancakes, is a protein-rich option that fits well within Indian lunch box recipes. It’s quick to prepare and can be enjoyed with a side of chutney or yogurt. This dish is also suitable for those seeking lunch box recipes that are both nutritious and delicious.

Vegetarian Indian Lunch Box Recipes

Baingan Bharta with Roti

Baingan Bharta is a smoky and flavorful eggplant dish that is perfect for lunch. Paired with whole wheat roti, this dish is a delightful addition to your collection of Indian lunch box recipes. The combination of roasted eggplant and spiced roti makes it a satisfying meal.

Mixed Vegetable Sabzi with Rice

Mixed Vegetable Sabzi with Rice is a simple yet flavorful dish that fits perfectly within lunch box recipes Indian. A variety of vegetables are cooked with aromatic spices and served with steamed rice. This dish is a great way to include more vegetables in your diet and enjoy a wholesome lunch.

Quick and Simple Lunch Box Recipes

Besan Chilla

Besan Chilla, or chickpea flour pancake, is a quick and easy option that fits well within Indian lunch box recipes. Made with chickpea flour and a variety of vegetables, this dish is a nutritious choice. It can be enjoyed with a side of green chutney and is perfect for a quick lunch.

Masala Rice

Masala Rice is a simple yet flavorful rice dish that is perfect for lunch. Cooked with spices and vegetables, this dish is a fantastic addition to your collection of lunch box recipes Indian. It’s quick to prepare and can be enjoyed cold or at room temperature.

Indulgent Indian Lunch Box Recipes

Paneer Butter Masala with Naan

Paneer Butter Masala with Naan is a rich and creamy dish that is perfect for a special lunch. Paneer cooked in a spiced tomato and cashew gravy is served with soft naan. This dish is a bit indulgent but is a beloved part of Indian lunch box recipes.

Aloo Gobi with Paratha

Aloo Gobi with Paratha is a classic Indian dish made with potatoes and cauliflower, served with whole wheat paratha. This dish is hearty and satisfying, making it a great choice for a filling lunch. The combination of soft paratha and spiced vegetables is a favorite among many.

Enhancing Your Indian Lunch Box Menu

To elevate your Indian lunch box menu, consider incorporating dishes from various categories that enhance these Indian lunch box recipes. Introducing Indian snacks like samosas and pakoras can offer a delightful mix of flavors and textures.

For a sweet conclusion, explore Indian desserts such as gulab jamun and kheer. Offering healthy options like quinoa salad and moong dal chilla can provide lighter meal choices.

Planning a large gathering? The popular party recipe category is packed with dishes that will impress your guests and make your celebration unforgettable. Adding North Indian recipes like chole or dal makhani can bring an authentic touch to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular Indian lunch box recipes? 

A: Some popular Indian lunch box recipes include Vegetable Pulao, Aloo Paratha, Chana Masala Wraps, Paneer Bhurji Sandwich, Baingan Bharta with Roti, and Mixed Vegetable Sabzi with Rice. These dishes are flavorful, nutritious, and perfect for a satisfying lunch.

Q: How can I make traditional Indian lunch box recipes healthy? 

A: To make traditional lunch box recipes Indian style healthy, try recipes like Quinoa Salad, Moong Dal Chilla, and Mixed Vegetable Sabzi. These recipes are modified to include more vegetables and whole grains while retaining their authentic flavors.

Q: What are some easy Indian lunch box recipes for a busy day? 

A: Some easy Indian lunch box recipes for a busy day include Besan Chilla, Masala Rice, and Chana Masala Wraps. These dishes are quick to prepare and provide the necessary nutrients to keep you energized throughout the day.

Q: Can I prepare Indian lunch box recipes in advance? 

A: Yes, many Indian lunch box recipes can be prepared in advance and stored. Dishes like Vegetable Pulao and Chana Masala can be made ahead of time and refrigerated, while wraps and sandwiches can be prepped and packed.

Q: What are some vegetarian Indian lunch box recipes for kids? 

A: Some vegetarian Indian lunch box recipes for kids include Aloo Paratha, Paneer Bhurji Sandwich, and Besan Chilla. These dishes are kid-friendly, nutritious, and easy to eat.

Conclusion

Indian lunch box recipes are a celebration of diverse flavors and nutritious ingredients. Whether you’re looking for lunch box recipes Indian style, Indian lunch box recipes, or simply lunch box recipes, these dishes will bring variety and flavor to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian lunch box recipes. Happy cooking and happy eating!

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 an Indian lunch box 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!

  • Aloo Bhindi Masala

    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.
    4.75 from 4 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
    • â…› 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
    Tried this recipe?Let us know how it was!

    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.
  • Palak Paneer

    Palak Paneer

    Palak Paneer

    Palak Paneer

    Palak Paneer is perhaps the most popular paneer dish in North India and is a favorite in Indian restaurants. Creamy spinach paired with paneer makes for a delicious main course. This recipe has always been one of my favorites, and I can prepare it quickly.
    Although I’ve made this recipe before, I now want to simplify it by using just a few ingredients. Even after so many years of cooking, I’m still learning and striving to keep things simple, healthy, nutritious, and flavorful.
    This dish is made with blanched spinach, which helps retain its vibrant green color. I didn’t know why blanching was used in cooking, but this is all part of the learning process. Palak Paneer pairs perfectly with roti, naan, or paratha.
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 5 oz spinach washed and clean, about 6 cups packed spinach
    • 1 cup paneer cubed into bite size, about 4oz of paneer
    • 1 green chili chopped
    • 1 tbsp oil
    • 1/2 tsp cumin seeds – jeera
    • 1/8 tsp asafetida – hing
    • 1 tsp coriander powder – dhania
    • 1/4 tsp turmeric – haldi
    • 1/2 tsp salt adjust to taste
    • 1/2 tsp sugar
    • 1 tbsp whole wheat flour
    • 1/4 cup heavy cream
    • 1/4 cup finely chopped tomato
    • 2 tbsp paneer shredded for garnishing

    Instructions
     

    • First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minute. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
    • Blend the spinach, ginger and green chili. Spinach should be creamy.
    • Soak the cubed paneer in about three cups of hot water, for about 5 minutes. This helps to give the paneer a soft texture. Set it aside.
    • While cooking, spinach can splatter, use larger saucepan. Heat the oil in a saucepan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
    • Add cumin seed, and asafetida. After cumin seeds crack, add blended spinach and stir. Add coriander, salt, and sugar, stir.
    • After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes partially cover the pot, because spinach will splatter. I don’t cover the pan fully because this helps keep the green color of spinach.
    • Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add a little more water.
    • Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.
    • Palak paneer is ready, add the tomatoes and turn off the heat. Garnish it with shredded or crumbled paneer.
    Keyword palak paneer
    Tried this recipe?Let us know how it was!

    Palak Paneer is one of the most popular paneer dishes from North India and a favorite at Indian restaurants around the world. This creamy, flavorful dish features tender paneer cubes nestled in a rich spinach sauce, making it a perfect main course for any meal. 

    With its vibrant green color and delicious combination of spinach and paneer, Palak Paneer pairs wonderfully with roti, naan, or paratha. This simplified version of the recipe uses just a few ingredients, allowing the natural flavors of the spinach and paneer to shine while remaining healthy and nutritious.

    Cultural and Traditional Importance 

    Paneer dishes are a staple in North Indian cuisine, and Palak Paneer is undoubtedly one of the most beloved. Traditionally prepared in Indian households and served during special occasions or family gatherings, this dish showcases the versatility of paneer and the use of leafy greens in Indian cooking. 

    Palak Paneer is often served with flatbreads like naan or paratha, and its creamy texture and mildly spiced flavor make it a crowd-pleaser.

    This simplified recipe doesn’t compromise on taste, while offering a more convenient way to prepare Palak Paneer at home. Blanching the spinach helps retain its bright green color, making the dish visually appealing as well as delicious.

    Recipe Variations from Manjula’s Kitchen While Palak Paneer is a classic dish on its own, you can explore other paneer-based recipes and spinach variations from Manjula’s Kitchen:

    Paneer Butter Masala: A rich and creamy tomato-based dish, perfect for those who enjoy a sweeter, milder flavor.

    Aloo Palak (Potato Spinach): A delicious vegetarian dish combining spinach with tender potatoes, offering another way to enjoy spinach in your meals.

    Paneer Saag: A similar dish that incorporates other leafy greens, like mustard greens, along with spinach for a different flavor profile.

    Matar Paneer: A flavorful combination of paneer and green peas cooked in a spiced tomato sauce, offering a wonderful variation for paneer lovers.

    Health Benefits and Dietary Considerations Palak Paneer is not only delicious but also packed with nutrients. Spinach is rich in iron, vitamins A, C, and K, as well as antioxidants that promote overall health. 

    The use of paneer adds a good amount of protein and calcium, making this dish a balanced meal that supports both muscle and bone health. 

    For those looking to make a lighter version of Palak Paneer, you can substitute the heavy cream with a lighter cream or yogurt. The dish is also naturally gluten-free (ensure the flour you use is gluten-free or omit it), making it suitable for those with gluten sensitivities. If you’re vegan, tofu can be used in place of paneer to create a delicious Palak Tofu.

    Serving Suggestions Palak Paneer can be served with a variety of Indian breads, such as roti, naan, or paratha. It also pairs well with rice dishes like Jeera Rice or Plain Basmati Rice for a more complete meal. For added texture and flavor, you can garnish the dish with freshly grated paneer or a drizzle of cream.

    For a more elaborate meal, serve Palak Paneer alongside other classic Indian dishes such as Dal Tadka or Aloo Gobi to create a balanced vegetarian spread.

    Conclusion Palak Paneer is a quintessential North Indian dish that brings together the creamy richness of paneer and the nutritious goodness of spinach. This simplified recipe ensures that you can prepare this dish quickly, without sacrificing flavor or texture. Whether you’re cooking for a family dinner or hosting a special meal, Palak Paneer is sure to be a hit. Try this recipe today and enjoy one of India’s most loved dishes in the comfort of your home.

    Frequently Asked Questions (FAQs)

    How do I keep the spinach color bright in Palak Paneer?

    Blanching the spinach is the key to retaining its vibrant green color. Boil the spinach for about a minute, then immediately transfer it to ice-cold water to stop the cooking process.

    Can I make Palak Paneer vegan?

    Yes, you can substitute the paneer with tofu and use coconut cream or cashew cream in place of dairy cream to make a vegan version of this dish.

    What are some variations of Palak Paneer I can try?

    You can try dishes like Saag Paneer, which uses a combination of leafy greens, or Aloo Palak, which pairs spinach with potatoes for a different take on the classic.

    How do I serve Palak Paneer?

    Palak Paneer pairs wonderfully with Indian breads like naan, roti, or paratha. It can also be served with Jeera Rice or Plain Basmati Rice.

    Can I prepare Palak Paneer in advance?

    Yes, you can prepare the spinach puree and paneer in advance. Store them separately in the refrigerator, and when ready to serve, gently reheat and combine the two for a fresh and delicious meal.

  • Mixed Dal Dosa

    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.
    4.50 from 2 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 
    • â…› 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.
    Tried this recipe?Let us know how it was!

    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.

  • Spinach Almond Paratha

    Spinach Almond Paratha

    palak paratha

    Spinach Almond Paratha

    Spinach Almond Paratha is a delicious unleavened Indian flatbread made on a skillet. There are many variations of parathas, most of which are made with whole wheat flour. Parathas can be plain or stuffed with various fillings.
    Spinach Almond Paratha is a healthy indian recipe and tasty option. It is crispy on the outside and soft on the inside. This paratha is made with spinach, almond flour, whole wheat flour, and some spices. It can be served for indian breakfast recipe with butter, yogurt, or pickle, or as part of a meal alongside toor dal or a gravy-based dish.
    Almond Spinach Paratha has a beautiful green color and is a nutritious alternative, especially great for incorporating spinach into your diet.
    When making indian parathas, it's important to know how to roll and fold them. While rolling the dough, apply oil or ghee and fold it to create layers. This technique results in parathas that are crisp on the outside and have a soft texture inside.
    Another advantage of parathas is that they keep well, making them perfect for lunch boxes or for picnics.
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Breakfast, lunch
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup whole wheat flour, atta
    • ½ cup almond flour – badam ka powder
    • 1½ cup chopped spinach, Palak
    • 1 tbspn oil
    • 1 tsp cumin seeds, jeera
    • ½ tsp salt
    • ¼ tsp black pepper, kali mirch
    • â…› tsp asafetida, hing
    • ½ cup chilled water
    • ½ tsp red chili flake if you like hot and spicy
    • ¼ cup whole wheat flour for rolling paratha
    • 2 tbsp oil for cooking parathas

    Instructions
     

    • Mix all the ingredients together in a bowl, except water: flour, almond flour, chopped spinach, salt, black pepper, cumin seeds, asafetida, and oil. Add water as needed to make a firm dough (as it sits dough will get soft). Grease your palm and knead the dough until all the ingredients are combined. Let the dough sit aside for about 15 minutes.
    • Knead the dough on a lightly greased surface until it becomes soft. Divide the dough into four equal parts and form them into balls. Roll each dough ball into a 3-inch circle. Spread about 2 drops of oil on each circle and fold them into triangles. Repeat this process for all four triangles.
    • Meanwhile, heat a heavy skillet on medium heat until moderately hot. To test if the skillet is ready, sprinkle a few drops of water on it. When the water sizzles right away, the skillet is ready.
    • Take one dough ball and lightly press it on both sides on a surface dusted with dry flour. Using a rolling pin, roll the dough into a 7–8-inch circle. If the dough starts sticking, dust it with more flour.
    • Place the paratha on the skillet. When you see the color change and the paratha puffs up in different places, turn the paratha over. After a few seconds, spread 1/2 teaspoon of oil onto the paratha. Turn the paratha over again and spread another 1/2 teaspoon of oil. Using your spatula, lightly press the entire surface of the paratha to help it cook all the way through.
    • After a few seconds, flip the paratha and press with the spatula, ensuring it is golden-brown on both sides. Repeat this process for the remaining parathas.
    • For the best taste serve paratha hot, taste great with hot cup of Chai. Enjoy!

    Notes

    When making parathas, it’s important to know how to roll and fold them. While rolling the dough, apply oil or ghee and fold it to create layers. This technique results in parathas that are crisp on the outside and have a soft texture inside.
    Spinach Almond paratha taste great when cooked with ghee, (clarified butter).
    Serving suggestions:
    For breakfast serve the Spinach Almond Paratha with yogurt and pickle, or as part of a meal alongside dal or a gravy-based dish.
    Keyword Paratha, Stuffed Paratha
    Tried this recipe?Let us know how it was!

    Introduction

    Spinach Almond Paratha is a nutritious and flavorful Indian flatbread that combines the goodness of spinach and the crunch of almonds. This spinach almond paratha recipe is perfect for a healthy indian recipes breakfast, lunch, or indian dinner recipes. The addition of spinach not only enhances the nutritional value but also adds a vibrant green color, while the almonds provide a delightful crunch and a boost of healthy fats and proteins.

    The Essence of Spinach Almond Paratha

    The essence of spinach almond paratha lies in its blend of fresh spinach and finely chopped almonds. The spinach is mixed into the dough, making each bite packed with nutrients and flavor. The almonds add a unique texture and richness, making this paratha a wholesome and satisfying meal.

    Origin and Popularity

    Parathas are a staple in Indian cuisine, particularly in North India. They are enjoyed in various forms, stuffed with different fillings or mixed with ingredients like spinach and almonds. This healthy paratha recipe is a modern twist on the traditional paratha, incorporating superfoods to make it even more nutritious and delicious.

    Why You’ll Love This Recipe

    • Nutritious and Delicious: Packed with vitamins, minerals, and healthy fats from spinach and almonds.
    • Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to everyone.
    • Versatile: Can be enjoyed as a main dish, side dish, or even as a snack.
    • Perfect for Any Meal: Ideal for breakfast, lunch, or dinner.

    How to Make Spinach Almond Paratha: Here’s a step-by-step guide on how to make spinach almond paratha:

    1. Prepare the Ingredients:
      • Fresh spinach, washed and finely chopped.
      • Almonds, finely chopped or ground.
      • Whole wheat flour, water, and salt for the dough.
      • Optional spices: cumin powder, garam masala, and green chilies for extra flavor.
    2. Make the Dough:
      • In a large mixing bowl, combine whole wheat flour, chopped spinach, and almonds.
      • Add salt and any optional spices.
      • Gradually add water and knead the mixture into a soft dough.
      • Cover the dough and let it rest for 15-20 minutes.
    3. Roll Out the Parathas:
      • Divide the dough into equal-sized balls.
      • Roll each ball into a flat circle using a rolling pin, dusting with flour as needed to prevent sticking.
    4. Cook the Parathas:
      • Heat a tawa or skillet over medium heat.
      • Place a rolled-out paratha on the hot tawa and cook until bubbles start to form.
      • Flip the paratha and cook the other side until golden brown spots appear.
      • Apply a small amount of oil or ghee on both sides and cook until crispy and fully cooked.
    5. Serve Hot:
      • Serve the spinach almond parathas hot with yogurt, pickles, or your favorite curry.

    Variations of Parathas

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious paratha recipes that you might enjoy. Here are some related parathas that you might find interesting:

    1. Aloo Paratha: A classic stuffed paratha with a spiced potato filling.
    2. Paneer Paratha: Paratha stuffed with a flavorful paneer (Indian cottage cheese) filling.
    3. Methi Paratha: A healthy paratha made with fresh fenugreek leaves.
    4. Gobhi Paratha: Paratha stuffed with a spiced cauliflower filling.
    5. Palak Paratha: Another spinach-based paratha, perfect for a nutritious meal.

    Serving Suggestions

    Spinach almond paratha can be enjoyed in various ways:

    • With Yogurt: Serve with plain or flavored yogurt for a cooling side.
    • With Pickles: Pair with Indian pickles for a tangy contrast.
    • With Raita: Serve with a refreshing cucumber or mint raita.
    • As a Wrap: Use the paratha as a base for wraps, adding vegetables or paneer.
    • With Curries: Enjoy with your favorite vegetarian curry.

    Tips and Tricks

    To perfect your spinach almond paratha recipe, consider these helpful tips:

    Use Fresh Ingredients: Fresh spinach and high-quality almonds enhance the flavor.

    Knead Well: Ensure the dough is well-kneaded for a soft and pliable texture.

    Rest the Dough: Letting the dough rest helps it become more elastic and easier to roll out.

    Cook on Medium Heat: Cooking on medium heat ensures the paratha is cooked through without burning.

    Customize Spices: Adjust the spices to suit your taste preferences.

    FAQs

    Can I Use Frozen Spinach?

    Yes, you can use frozen spinach. Thaw and drain it well before adding to the dough.

    How Long Does Spinach Almond Paratha Last?

    Parathas are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat on a tawa before serving.

    Can I Freeze the Dough?

    Yes, you can freeze the dough for up to a month. Thaw it in the refrigerator before using.

    Is This Recipe Vegan?

    To make this recipe vegan, use oil instead of ghee for cooking the parathas.

    Can I Add Other Ingredients?

    Feel free to add other ingredients like grated carrots, beetroot, or different nuts for variety.

  • Sweet Apple Pulao Rice

    Sweet Apple Pulao Rice

    A bowl of Sweet Apple Pulao Rice garnished with apple slices and nuts

    Sweet Apple Pulao Rice

    Apple rice pulao is a delightful blend of flavors. Combining apples, cranberries, raisins, and spices like cinnamon and cloves creates a wonderfully aromatic dish. It has the sweetness and tartness of apples, making it a versatile dish that can be enjoyed as a main meal, side, snack, or even as a lunchbox meal. If you follow a vegan diet, omit the butter and use your own choice of oil.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup rice
    • 2 cups water to cook rice
    • 3 apples peeled and cut into small pieces
    • 1/2 cup raisin
    • 1/2 cup cranberries
    • 1/3 cup broken pecans
    • 3 tbsp ghee clarified butter
    • 2 cinnamon stick
    • 4 cloves
    • 3/4 cup sugar
    • ¼ tsp cardamom powder
    • 1-1/2 cup water
    • 1 pinch salt

    Instructions
     

    • Peel and core the apples, then chop them into small pieces.
    • Wash the rice gently, changing the water 2-3 times. For fluffier rice, soak it for at least 15 minutes before cooking. Cooked rice expands to about 4 times its original size.
    • Drain the rice and put it into the saucepan. Add the water and bring it to a boil, then reduce the heat to low, cover the pan, and cook for about 15 minutes, or until the rice is tender and the water has evaporated.
    • Use a larger pan to make the apple sauce to allow the rice and apple sauce to mix together.
    • While the rice is cooking, prepare the apples. In another pan, add the apples, raisins, cranberries, ghee, cinnamon, cloves, sugar, and water. Pecans and cardamom will be added later.
    • Bring the apples to a boil, then reduce the heat to medium and let them cook until soft; this should take about 15 minutes.
    • The apple sauce should not be dry; it should be moist and have the consistency of thick gravy. If needed, add a little more water.
    • Add the pecans and cardamom and stir. Add the rice to the apple sauce and fold gently to avoid mashing the rice.
    • Cover the rice again and turn the heat to very low. Let the rice simmer for 3 to 4 minutes.
    • Sweet Apple Rice Pulav can be served warm or at room temperature. Enjoy!

    Notes

    I am using 1 granny smith apple for tartness and 2 fizzy apples
    Keyword Apple
    Tried this recipe?Let us know how it was!

    What is Sweet Apple Pulao Rice ?

    Sweet Apple Rice Pulao is a versatile and kid-friendly quick & easy dish that makes a perfect addition to any lunch box. This gluten-free and vegan recipe features tender rice cooked with a delightful blend of sweet apples, tart cranberries, and plump raisins, all infused with aromatic spices like cinnamon and cloves. 

    It’s easy to prepare ahead of time and store for convenient packing. Enjoy this wholesome Sweet Apple Rice Pulao

    How to make Sweet Apple Pulao Rice ?

    • Peel and core the apples, then chop them into small pieces.
    • Wash the rice gently, changing the water 2-3 times. Optionally, soak the rice for at least 15 minutes prior to cooking for fluffier rice.
    • Drain the washed rice and put it into a saucepan. Add 2 cups of water and bring it to a boil.
    • Once boiling, reduce the heat to low, cover the pan, and cook for about 15 minutes or until the rice is tender and the water has evaporated.
    • In another pan, combine the chopped apples, raisins, cranberries, broken pecans, ghee, cinnamon sticks, cloves, sugar, and approximately 1-1/2 cups of water.
    • Bring the mixture to a boil, then reduce the heat to medium and let it cook until the apples are soft, which should take about 15 minutes. Ensure the sauce has a moist consistency, like thick gravy. Add more water if needed.
    • Once the apples are soft, add the cardamom powder and stir.
    • Gently fold the cooked rice into the apple sauce, ensuring not to mash the rice.
    • Cover the pan again and turn the heat to very low. Let the rice simmer for an additional 3 to 4 minutes to allow the flavors to meld together.

    Sweet Apple Pulao Rice can be served warm or at room temperature.

    Tips for making Sweet Apple Pulao Rice Recipe:

    • Use a mix of tart and sweet apples for a balanced flavor profile.
    • Soak the rice for at least 15 minutes before cooking for fluffier results.
    • Adjust the sweetness of the dish according to your taste preference by varying the amount of sugar used.
    • Be cautious not to overcook the apples, as they should be soft but not mushy.
    • Experiment with different nuts such as almonds or walnuts for added texture and flavor.
    • Garnish with fresh cilantro or mint leaves before serving for a burst of freshness.

    Other Variations of Rice that you must check out:

    1. Shahi Pulao (Vegetable Pulao): Shahi Pulao or Vegetable Pulao is an exotic rice dish that combines spicy and aromatic vegetables served over rice. Rich with flavor, this is an extraordinary dish. You may also call this Biryani.
    2. Vegetable Biryani: Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting. Biryani is a popular Mughlai dish that has been adapted by Indians.
    3. Sweet Saffron Rice: Sweet saffron rice is a delectable, gluten free and aromatic dessert that originates from Indian cuisine. It features fragrant basmati rice cooked with saffron-infused syrup and a blend of spices, resulting in a rich and flavorful dessert or sweet treat. 
    4. Tomato Rice Pulao: Tomato rice or pulao has a South Indian flair as a bit of sambar powder is used in the recipe. Sambar powder is a spice mix used in many South Indian dishes. It has a spicy and tangy flavor.

    FAQs about Sweet Apple Pulao Rice:

    What is Sweet Apple Pulao Rice?

    Sweet Apple Pulao Rice is a delicious and versatile dish made with tender rice cooked with sweet apples, cranberries, raisins, and aromatic spices.

    How do I make Sweet Apple Pulao Rice?

    To make Sweet Apple Pulao Rice, peel and chop apples, cook rice, cook apples with spices and dried fruits, then mix with cooked rice and simmer.

    What ingredients do I need for Sweet Apple Pulao Rice?

    You’ll need rice, sweet apples, cranberries, raisins, spices like cinnamon and cloves, ghee or oil, sugar (optional), and water.

    Is Sweet Apple Pulao Rice suitable for vegetarians?

    Yes, Sweet Apple Pulao Rice is suitable for vegetarians.

    Can I make Sweet Apple Pulao Rice gluten-free?

    Yes, Sweet Apple Pulao Rice can be made gluten-free by ensuring all ingredients are gluten-free.

    How long does it take to cook Sweet Apple Pulao Rice?

    It takes approximately 30-40 minutes to cook Sweet Apple Pulao Rice.

    Can I use any type of rice for Sweet Apple Pulao Rice?

    Yes, you can use any type of rice for Sweet Apple Pulao Rice, though basmati rice is commonly used for its fragrance.

    Can I use any type of apple for Sweet Apple Pulao Rice?

    Yes, you can use any variety of apple for Sweet Apple Pulao Rice, but a mix of tart and sweet apples is recommended for balanced flavor.

    How can I adjust the sweetness of Sweet Apple Pulao Rice?

    You can adjust the sweetness of Sweet Apple Pulao Rice by varying the amount of sugar used according to your taste preference.

    Can I add more fruits to Sweet Apple Pulao Rice?

    Yes, you can add more fruits such as chopped pears or dried apricots to Sweet Apple Pulao Rice for extra flavor and texture 

    Stay tuned for more such dishes on Manjula’s Kitchen exploration into the world of culinary delights!

    Rice Recipes

  • Banana Rice Bowl

    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
    Servings 0

    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.
    Tried this recipe?Let us know how it was!

    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:

    1. Vegetable Pulao
    2. Mango Lassi
    3. Chickpea Salad
    4. Coconut Chutney
    5. Vegetable Pakoras
    6. Paneer Tikka Masala
    7. Fruit Chaat

    These recipes are perfect and are sure to satisfy your cravings. Happy cooking!

  • Grilled Potato Sandwich

    Grilled Potato Sandwich

    Grilled Potato Sandwich

    Grilled Potato Sandwich

    Potato Sandwiches give a different dimension to grilled cheese sandwich. They are delicious and add an Indian taste to standard grilled cheese. Potato& cheese sandwiches are excellent choice for a hearty and satisfying lunch.
    No ratings yet
    Print Recipe Pin Recipe
    Course Breakfast
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 4 slices white firm bread I am using buttermilk bread
    • 3 medium size potatoes boiled peeled and mashed, about 1-1/2 cups of mashed potatoes
    • 2 tbsp chopped cilantro (hara dhania)
    • 1 tbsp chopped ginger (adrak)
    • 1 tbsp chopped green chili (hari mirch)
    • ½ tbsp cumin seeds (jeera)
    • ½ tbsp salt
    • ½ tbsp mango power (amchoor)
    • 2 tbsp melted butter
    • 2 slices cheddar cheese
    • 8 sliced tomato thinly

    Instructions
     

    • In a bowl mix potatoes, cilantro, ginger, green chili, salt, cumin seeds, and mango powder well.
    •  Lightly butter the bread slices from one side and other side spread layer of thin potato mixture evenly, and brush the butter over the mixture.
    • Heat the skillet over medium heat and put the bread slices over the skillet putting the potato mixture side down.
    • Let it cook for about 2-3 minutes or till it is golden brown from bottom. Note: if you turn too quickly the spread will start coming out. Turn it over; put one slice of cheese and tomato slices covering the bread slice.
    • Now put the other slice of bread potato side down over tomatoes and grilled both sides until sandwich is golden brown and cheese has melted.
    • Potato Sandwich is ready, slice them diagonally. Serve the sandwich with Hari Cilantro Chutney and side of Carrot Pickle.

    Notes

    Suggestions
    1. Slice them in small squares and serve them as snack.
    2. You may use leftover dry vegetables like Aloo Gobi (potatoes with cauliflower) or Aloo jeera, mash the left over vegetables and follow the same steps.
    3. You can also use a multigrain or whole wheat bread of your choice.
    Tried this recipe?Let us know how it was!

    Introduction

    A grilled potato sandwich is a delightful and versatile dish, perfect for any meal. Combining the comforting taste of potatoes with the crispiness of grilled bread, this sandwich is both satisfying and easy to make. In this guide, we will explore various aspects of the grilled potato sandwich, including its variations like the potato grilled cheese sandwich and potato cheese grilled sandwich.

    What is a Grilled Potato Sandwich?

    A grilled potato sandwich features seasoned mashed or sliced potatoes layered between slices of bread, then grilled to perfection. This sandwich can be enhanced with various ingredients to create delicious variations.

    Variations of Grilled Potato Sandwich

    Potato Grilled Cheese Sandwich: This version adds melted cheese to the mix, creating a gooey, satisfying bite. It’s perfect for those who love the combination of potatoes and cheese.

    Potato Cheese Grilled Sandwich: Similar to the grilled cheese variant, this sandwich includes additional cheese varieties and perhaps even some extra vegetables or spices for a richer flavor profile.

    Potato Grilled Sandwich: This simple version focuses on the basic elements of potatoes and grilled bread, allowing the flavors of the seasoned potatoes to shine.

    Health Benefits of Grilled Potato Sandwich

    While the grilled potato sandwich is indulgent, it can also be nutritious when made with whole grain bread and fresh ingredients. Potatoes are a good source of vitamins and minerals, including vitamin C, potassium, and fiber.

    Making the Perfect Grilled Potato Sandwich

    Ingredients:

    • Bread (whole grain or your choice)
    • Potatoes (boiled and mashed or thinly sliced)
    • Cheese (optional, for cheese variants)
    • Butter or oil (for grilling)
    • Spices (salt, pepper, and optional herbs like cilantro or parsley)

    Method:

    1. Prepare the Potatoes: Boil and mash the potatoes, seasoning them with salt, pepper, and any additional spices or herbs.
    2. Assemble the Sandwich: Spread the potato mixture onto a slice of bread, add cheese if using, and top with another slice of bread.
    3. Grill the Sandwich: Heat a pan or griddle with butter or oil, then grill the sandwich until golden brown and crispy on both sides.

    Serving Suggestions

    Grilled potato sandwiches can be served with a variety of sides, such as:

    Tips for Making the Best Grilled Potato Sandwich

    • Use fresh, high-quality ingredients for the best flavor.
    • Ensure the potatoes are well-seasoned to enhance the taste.
    • Experiment with different types of bread and cheese to find your favorite combination.

    Incorporating Grilled Potato Sandwich into Your Diet

    A grilled potato sandwich can be enjoyed as a meal or snack. It’s versatile enough to be part of breakfast, lunch, or dinner. Pair it with nutrient-dense sides for a balanced diet.

    FAQs

    Can I make a grilled potato sandwich vegan? Yes, use plant-based butter and vegan cheese to make a vegan grilled potato sandwich.

    What type of cheese is best for a potato grilled cheese sandwich? Cheddar, mozzarella, and gouda are excellent choices for a potato grilled cheese sandwich.

    How can I add more flavor to my grilled potato sandwich? Add herbs like rosemary or thyme, or spices like paprika and cumin to the potato mixture.

    Can I use leftover mashed potatoes for a grilled potato sandwich? Yes, leftover mashed potatoes work well and can save time.

    What is the best type of bread for a grilled potato sandwich? Whole grain, sourdough, and ciabatta are all great choices for a grilled potato sandwich.

    How can I make a gluten-free grilled potato sandwich? Use gluten-free bread and ensure all other ingredients are gluten-free.

    Conclusion

    The grilled potato sandwich is a delicious and versatile dish that can be enjoyed in many variations. Whether you prefer the classic version or the cheesy delights of a potato grilled cheese sandwich, there’s something for everyone. Follow our guide to create the perfect grilled potato sandwich and enjoy its rich, comforting flavors.

    Similar Recipes from Manjula’s Kitchen

    • Aloo Paratha
    • Paneer Paratha
    • Masala Toast
    • Spinach and Tofu Paratha
    • Vegetable Sandwich
    • Cucumber Sandwich
    • Tomato Basil Cheese Sandwich
  • Rava Dosa

    Rava Dosa

    Rava Dosa

    Rava Dosa (South Indian Delicacy)

    Rava Dosa is a popular South Indian thin and crispy flat bread. It looks like thin crepes. This is a mouthwatering culinary delight. Rava Dosas are quick to make. They can be served as a snack or part of a main meal.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Batter fermenting 30 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1/2 cup fine sooji samolina
    • 1/4 cup rice flour
    • 1/4 cup all-purpose-flour plain flour, maida
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp salt
    • 1/8 tsp asafetida hing
    • 1 tbsp cilantro chopped hara dhania
    • 1 green finely chopped
    • 2 cupa watwer approximately

    Instructions
     

    • Mix all three flours including semolina, rice flour and all-purpose flour. Make a thin batter using little water at a time and avoiding any lumps. Batter should have pouring consistency like buttermilk.
    • Add all other ingredients to the batter including cumin seeds, salt, asafetida, cilantro and green chili. Mix it well. Let the batter stand for about 30 minutes.
    • Heat the skillet on medium high. To check if skillet is ready sprinkle few drops of water over skillet water should sizzle. Wipe the skillet with few drops of oil.
    • Pour the batter with ladle on the skillet in a circular motion starting from the periphery to the center. Keep pouring the batter till it covers the whole skillet.
    • Note: pour the batter on the skillet from about 3 to 4 inches height. Don’t try to spread the batter otherwise the characteristic and appearance of Rava Dosa will not come. Rava Dosa should have holes like swiss cheese or have lacy look.
    • Sprinkle 1 teaspoon of oil around dosa.
    • Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Then turn the Dosa using spatula.
    • Let Dosa cook for about 1 minute from other side. Dosa will be golden brown on one side and light color on other side. Thin and crispy Rava Dosa is ready to serve.

    Notes

    Serving Suggestions
    Rava dosa is very flavorful. You may eat this snack with Hari Cilantro Chutney.
    Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetables), and coconut chutney.
    I have the recipes for Sambar, Coconut Chutney, and Hari Cilantro Chutney on my web site.
    Tried this recipe?Let us know how it was!

    How to make Rava Dosa: Your Guide to the Perfect Crispy Delight 

    Dosa is a popular south indian delicacy which looks like a crepe. It’s like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghum Dosa. What is Rava Dosa: This preparation is using rava and is a bread based breakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.

    Mixing the Flours: Crafting the Perfect Rava Dosa Batter 

    Embark on your culinary journey to master the art of rava dosa by starting with the essential step of mixing the flours. In your quest to perfect the rava dosa recipe, combine three key flours – semolina, rice flour, and all-purpose flour. This trio forms the foundation of the batter, each contributing its unique texture and flavor.

    As you blend the flours, ensure a smooth consistency by gradually adding water to the mix, meticulously stirring to prevent the formation of lumps. Aim for a batter resembling buttermilk, with a fluidity that promises to spread effortlessly on the skillet. This foundational step lays the groundwork for the success of your dosa rava recipe, setting the stage for a culinary masterpiece.

    Flavorful Fusion: Adding the Finishing Touches to Your Dosa Rava Recipe 

    Elevate the rava dosa batter to new heights by infusing it with a harmonious medley of essential ingredients. Cumin seeds, salt, asafetida, cilantro, and green chilli converge to create a symphony of flavors that dance on the palate.

    With a thorough mix, allow the batter to rest for approximately 30 minutes—a crucial period that allows the ingredients to meld and intermingle, enhancing the overall taste and texture of your rava dosa.

    This resting period is a vital secret in the art of how to make rava dosa, imparting depth and complexity to the final dish. Embrace this moment of anticipation as the flavors marry and evolve, preparing to embark on a culinary adventure like no other.

    Sizzling Skillet: Setting the Stage for Rava Dosa Magic 

    Prepare your skillet on medium-high heat, the stage upon which the magic of rava dosa unfolds. A simple water test unveils the skillet’s readiness – when sprinkled on the surface, the water should sizzle and evaporate in an instant, signalling the perfect temperature for dosa-making.

    A touch of oil ensures a non-stick surface, laying the groundwork for the mesmerising dance of the rava dosa batter. With the skillet prepped and primed, you are poised to embark on a culinary journey filled with tantalizing aromas and mouthwatering flavors.

    Artful Pouring: Creating the Signature Look of Rava Dosa 

    With finesse and precision, pour the rava dosa batter onto the heated skillet, employing a circular motion from the edges towards the centre. The key lies in maintaining a height of 3 to 4 inches while pouring, resisting the urge to spread the batter thinly.

    This technique ensures the characteristic appearance of rava dosa – a delicate, lacy texture with enticing holes reminiscent of Swiss cheese. As the batter spreads and sizzles on the skillet, marvel at the artistry unfolding before your eyes, a testament to the skill and craftsmanship inherent in the rava dosa tradition.

    Crispy Transformation: Cooking Your Rava Dosa to Perfection 

    As the rava dosa graces the heated skillet, sprinkle a teaspoon of oil around its edges, allowing it to cook over medium heat for approximately 2 minutes until it achieves a golden brown hue. With practised precision, skillfully flip the dosa using a spatula, revealing its crispy underside to the world.

    Let it cook for an additional minute, ensuring that both sides are cooked to perfection. The end result is a thin and crispy rava dosa, a culinary masterpiece ready to tantalize your taste buds and transport you to culinary nirvana. With each bite, savor the symphony of flavors and textures that define the essence of this beloved Indian delicacy.

    In conclusion, the journey of crafting the perfect rava dosa is a culinary adventure filled with precision, skill, and a touch of artistry. From mixing the flours to savoring the crispy transformation on the skillet, each step in the process is imbued with tradition and flavor, culminating in a dish that delights the senses and nourishes the soul.

    So, gather your ingredients, fire up your skillet, and embark on a journey to discover the magic of rava dosa – a timeless classic that never fails to captivate and delight.

    Serving Suggestions: Enhancing the Rava Dosa Experience 

    Rava dosa’s aromatic profile pairs exceptionally well with Hari Cilantro Chutney. For a traditional touch, serve it alongside Sambar, a lentil soup enriched with vegetables, and coconut chutney. Explore these culinary companions to elevate your Rava Dosa feast to new heights.

  • Butternut Squash Pasta

    Butternut Squash Pasta

    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
    Print Recipe Pin Recipe
    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.
    Tried this recipe?Let us know how it was!

    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.

  • Cereal Chivda (Snack)

    Cereal Chivda (Snack)

    Cereal Chivda (Snack)

    Cereal Chivda is a great substitute for original chivda. This is a quick and easy recipe to make. Mix of different cereals, mildly spiced makes an enjoyable crunchy snack.
    5 from 1 vote
    Print Recipe
    Course Snack
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 4 cups rice crispy cereal
    • 1/2 cup  corn flakes
    • 1/2 cup  fine potato sticks
    • 1 tbsp tablespoon raisins
    • 1/2  cup roasted peanuts
    • 1/2 cup  roasted chana dal
    • 3 tbsp oil
    • 1/2 tbsp mustard seeds (rai)
    • Pinch of asafetida (hing)
    • 1 green chili chopped adjust to taste
    • About 10 curry leaves
    • 1/2  tbsp fennel seeds (saunf)
    • 1/4 tbsp turmeric (haldi)
    • 1/4  spoon red chili powder adjust to taste
    • 1/2 tbsp salt adjust to taste
    • 1/4 tbsp mango powder (amchoor)

    Instructions
     

    • Heat the oil in a wide saucepan over medium high heat. After oil is moderately hot add mustard seeds.
    • As mustard seeds crack add asafetida, green chili, and curry leaves. As precaution cover the pan immediately for few seconds because as you add curry leaves to oil it will splatter.
    • Lower the heat to medium low, stir-fry for about 30 seconds; add raisins, peanuts and chana dal, stir-fry for one minute.
    • Add fennel seeds, chili powder, turmeric, and salt mix it well.
    • Add rice crispy cereal and corn flakes (crush the corn flakes before adding to the mix) stir the mixture gently, add potato sticks mix it well quick and turn off the heat. Chivda is ready.
    • Let the cereal chivda cool of to room temperature before serving.
    • Cereal chivda can be kept for several days in airtight container.
    Tried this recipe?Let us know how it was!

    A Delightful Crunch: Exploring the Versatility of Cereal Chivda

    Cereal Chivda is a delightful, crispy snack that combines the crunch of cereals with the flavors of traditional Indian spices. This cereal chivda recipe is perfect for those looking for a diet-friendly snack that doesn’t compromise on taste. Whether you’re enjoying it with your afternoon tea or packing it for a quick snack on the go, this homemade chivda cereal snack is sure to satisfy your cravings.

    The Essence of Cereal Chivda

    Cereal Chivda is a modern twist on the traditional Indian chivda, a savory snack mix. By incorporating cereals, this snack becomes lighter and perfect for those watching their calorie intake. The blend of spices, nuts, and dried fruits adds layers of flavor and texture, making it a versatile snack that can be enjoyed any time of the day.

    Origin and Popularity

    Chivda has been a popular snack in Indian households for generations. Traditionally made with flattened rice (poha), it has evolved to include a variety of ingredients, such as cereals, to cater to modern dietary preferences. This diet chivda with cereal is a testament to its adaptability, offering a healthier option without losing its deliciousness.

    Why You’ll Love This Recipe

    • Healthy Snack: Made with wholesome cereals, nuts, and spices, this chivda is both nutritious and delicious.
    • Easy to Make: Simple steps and readily available ingredients make this recipe easy to follow.
    • Flavorful: A perfect balance of spices and textures ensures every bite is packed with flavor.
    • Versatile: Can be enjoyed on its own or paired with other dishes.

    How to Make Cereal Chivda

    Here’s a step-by-step guide on making cereal chivda:

    1. Prepare the Ingredients: Gather your choice of cereals (cornflakes, puffed rice, or any diet-friendly cereal), nuts (peanuts, cashews), curry leaves, and spices (turmeric, mustard seeds, green chilies, and salt).
    2. Roast the Nuts: In a large pan, dry roast the peanuts and cashews until they are golden brown. Remove and set aside.
    3. Toast the Cereals: In the same pan, add the cereals and toast them lightly until they become crispy. Remove and set aside.
    4. Prepare the Spice Mix: Heat a small amount of oil in the pan. Add mustard seeds and allow them to splutter. Then add curry leaves, finely chopped green chilies, and turmeric powder. Sauté until the curry leaves are crispy.
    5. Combine and Mix: Add the roasted nuts and toasted cereals back into the pan. Sprinkle salt and mix everything well, ensuring the cereals and nuts are evenly coated with the spice mix.
    6. Cool and Store: Let the mixture cool completely before transferring it to an airtight container. This ensures the chivda remains crispy.

    Variations of the Recipe

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious snack recipes that you might enjoy. Here are some related variations that you might find interesting:

    1. Spicy Chivda: Spicy chivda crunchy savory snack is quick and easy to make. Chivda, also known as poha, is flattened rice that is flavored with spices.
    2. Masala Peanuts: Spicy and crunchy peanuts that make for a perfect snack.
    3. Spicy Sev: Thin, crispy strands made from chickpea flour and spices, perfect for munching.
    4. Roasted Chickpeas: A healthy and crunchy snack made with chickpeas tossed in spices and roasted until crispy.
    5. Methi Mathri: Crispy, savory crackers made with fenugreek leaves and spices.

    Serving Suggestions

    Cereal chivda can be enjoyed in various ways:

    • As a Snack: Enjoy it as a standalone snack during tea time or as a healthy mid-day treat.
    • With Yogurt: Pair it with a bowl of yogurt for a delicious and satisfying snack.
    • As a Topping: Use it as a crunchy topping for salads or soups.
    • For Travel: Pack it as a travel-friendly snack for road trips or flights.

    Tips and Tricks

    To perfect your chivda cereal recipe, consider these helpful tips:

    • Use Fresh Ingredients: Fresh nuts and cereals will enhance the flavor and crunchiness of your chivda.
    • Adjust Spices: Tailor the amount of green chilies and turmeric to your spice preference.
    • Store Properly: Ensure the chivda is completely cool before storing to maintain its crispiness.

    FAQs

    Is Cereal Chivda Vegan? 

    Yes, this recipe is vegan as it uses plant-based ingredients.

    Can I Make It Ahead of Time? 

    Yes, this chivda can be made ahead of time and stored in an airtight container for up to two weeks.

    What Can I Serve with This Chivda? 

    This chivda pairs well with yogurt, can be used as a topping for salads, or enjoyed on its own as a snack.

    How Long Does It Take to Make? 

    The preparation and cooking time for this chivda is about 30 minutes.

  • Coconut Chutney

    Coconut Chutney

    A bowl of creamy Coconut Chutney with fresh coconut and spices

    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
    Print Recipe Pin Recipe
    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 
    Tried this recipe?Let us know how it was!

    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.

  • Aloo Naan

    Aloo Naan

     

    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
    Print Recipe Pin Recipe
    Course Bread
    Cuisine Indian
    Servings 0

    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
    1. 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.
    2. 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.
    3. 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.
    4. Let the filled balls settle for 3 to 4 minutes before rolling them.
    5. Next turn the oven to high broil.
    6. 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.
    7. 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.
    8. Take naan out of the oven and brush lightly with clear butter (ghee).
    9. Wait for 2 to 3 minutes before baking the next naan. It gives oven the chance to get heated again to max.
     
    Notes
    1. If you are doubling the recipe yeast should instead of two teaspoon it should be 1 ½ teaspoon same thing applies with sugar.
    2. 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
    Tried this recipe?Let us know how it was!
  • Spinach Salad

    Spinach Salad

    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
    Print Recipe Pin Recipe
    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:
    1. Shred about 1 inch piece of ginger on fine side of shredder. Squeeze the shredded ginger between your fingers to make ginger juice.
    2. Next blend all the dressing ingredients together. Add the water as needed otherwise dressing will be too thick.
    3. Pour the dressing over salad, and sprinkle with feta cheese. Enjoy!
     
    Suggested Variations:
    1. Tomatoes can be replaced with strawberries.
    2. Walnuts can be replaced with roasted peanuts
    Keyword Healthy Salad
    Tried this recipe?Let us know how it was!
  • Baingan Bharta

    Baingan Bharta

    Baingan Bharta

    Baingan Bharta (Eggplant)

    Baingan Bharta is mashed eggplant cooked with spiced tomato very flavorful dish served as a main course for lunch or dinner. Traditionally bharta is made with charcoal roasted eggplant but I have adopted it to the modern kitchen. This is a very popular dish in Punjab usually served with roti.
    5 from 1 vote
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    Course vegan
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 Eggplant (should be big and fat)
    • 2 medium size tomatoes
    • 1/2 cup   red bell pepper cut in small pieces (capsicum)
    • 1 green chili
    • 1/4  inch piece of ginger
    • 3 tbsp oil
    • Pinch of asafetida
    • 1 tbsp cumin
    • 1 tbsp coriander powder
    • 1/2 tbsp turmeric
    • 1/2 tbsp red chili
    • 1 tbsp sat adjust to taste
    • 1/4 tbsp garam masala
    • 2 tbsp chopped cilantro to garnish

    Instructions
     

    • Cook the whole eggplant (put it on a microwave safe dish) in microwave for 8 to 10 minutes until it is tender. If you are using an oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.
    • Let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.
    • Blend the tomatoes, ginger and green chili.
    • Heat the oil in a saucepan on medium high and stir fry the bell pepper for about a minute. Take out the bell pepper from pan and keep aside.
    • Use the same saucepan with remaining oil heat the oil little more. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add asafetida and cumin seed.
    • After cumin seeds crack, add tomato puree, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato puree has started leaving the oil.
    • Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks.
    • Cook for about 8 to 10 minutes.
    • Add bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently.
    • Bharta is ready serve hot with rotis, parathas, or naan. Enjoy!
    Keyword Baingan Bharta
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  • Cabbage Chana Dal Salad

    Cabbage Chana Dal Salad

    A bowl of Cabbage Chana Dal Salad garnished with fresh coriander

    Cabbage Chana Dal Salad

    Cabbage Chana Dal Salad is a healthy and refreshing colorful salad can brighten up any meal. Perfect for summer brunch or served with any meal.
    Serves 4.
    5 from 1 vote
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    Course Salad
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cup cabbage very finely chopped
    • 2 medium tomatoes seeded and finely chopped
    • 1 cup cucumber chopped
    • 1 carrot shredded
    • 10 mint leaves minced
    • ¼ cup yellow chana dal

    Salad Dressing:

    • 1 Tbsp olive oil
    • 1 Tbsp vinegar
    • 1 Tbsp lemon juice
    • 1 Tbsp ginger juice
    • 1 tsp salt
    • 1 tsp sugar
    • ½ tsp ground black pepper

    Instructions
     

    • Soak the chana dal for at least 2 hours in lukewarm water.
    • When ready, the dal should be soft all around.
    • Drain the water from chana dal.
    • Mix the chana dal with the chopped vegetables.
    • Mix the ingredients above together to make the salad dressing.
    • Mix the salad and dressing together and let sit for about a half hour so the salad is nicely marinated.

    Notes

    Variations
    • Substitute chana dal with split yellow moong dal or moong dal sprouts.
    • You can substitute the dal with boiled corn and finely chopped bell pepper.
    Suggestions
    • This salad dressing can be used with any salad.
    • Take out the vinegar and use this dressing with fresh fruit, adding chopped mint leaves.
    Keyword brunch, Cabbage, chana, Dal, Gluten Free, Moong, Refreshing, Salad, Spices, summer, Vegan
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