Manjulas Kitchen Logo

Category: Lunch Box Recipes

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!

  • Vegetable Hakka Noodles (Chow Mein)

    Vegetable Hakka Noodles (Chow Mein)

    Vegetable Hakka Noodles

    Vegetable Hakka Noodles (Chow Mein)

    Vegetable Hakka noodles are also more commonly known as Vegetable Chow Mein. This is a popular Indo-Chinese dish. Vegetable hakka noodles consists of stir fry noodles with a variety of vegetables. This is a quick and easy recipe to make. Hakka noodles is a delicious and flavorful dish and very popular with street vendors. This also makes a great one-dish meal.
    No ratings yet
    Print Recipe Pin Recipe
    Course fusion
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • About 4oz whole wheat noodles
    • 2 tablespoons oil
    • 2 cups cabbage thinly sliced
    • 1/2 cup carrots grated or thinly sliced
    • 1 cup bell pepper thinly sliced, use the different color bell pepper, capsic
    • 1/2 cup finely chopped French green beans
    • 1 tablespoon ginger finely chopped
    • 1 tablespoon rice vinegar
    • 3 tablespoons soy sauce
    • 2 tablespoons chili sauce, adjust to taste
    • 1/2 teaspoon salt

    Instructions
     

    • Cook noodles according to the package instructions. Drain the cooked noodles in a colander, and rinse them with cold water. Set aside.
    • Heat oil in a wide pan or wok on medium high heat, first sauté the green beans, and ginger for about 1 minutes.
    • Traditionally vegetables are tossed while cooking, I find it is easier just to stir fry
    • Add grated carrots, shredded cabbage and sliced bell pepper. Stir fry for about two minutes, do not overcook the vegetables. Vegetables should have some crunch.
    • Add noodles, salt, soy sauce, vinegar, and chili sauce, toss them together and stir-fry them for about a minute.
    • Hakka noodles are ready.
    Tried this recipe?Let us know how it was!
  • Mango Rice

    Mango Rice

    Mango Rice

    Mango Rice

    Mango rice is just one style of South Indian rice dish among many different variations. Mango rice has a very unique flavor due to the tartness of the mangoes, the sweetness of the coconut, and the heat of the chilies all being mixed together. This is a simple but flavorful and satisfying light lunch!
    No ratings yet
    Print Recipe Pin Recipe
    Course rice
    Cuisine Indian

    Ingredients
      

    For Rice

    • 1 cup long-grain rice, I am using basmati rice
    • 1 tablespoon oil
    • 1/2 teaspoon salt
    • 2 cups water

    For mango seasoning

    • 2 cups raw mango peeled and shredded
    • 3 tablespoons oil
    • 1/2 teaspoon mustard seeds, rai
    • About 10 curry leaves
    • 2 tablespoons peanuts
    • 2 tablespoons roasted chana, optional
    • 1 tablespoon ginger sliced, adrak
    • 2 green chili seeded and sliced lengthwise
    • 1/4 teaspoon turmeric, haldi
    • 1/4 teaspoon red chili powder
    • 1 teaspoon salt
    • 1/4 cup coconut freshly shredded, I am using frozen shredded coconut
    • 1 tablespoon sugar
    • 2 teaspoons lemon juice, use as needed

    Instructions
     

    • Wash and soak the rice in about 3 cups of water for at least 15 minutes.
    • Drain the rice. In the saucepan cook, the rice with 2 cups of water, salt, and oil over medium-high heat, bring rice to a boil then turn the heat to low, cover the pan, and cook the rice for about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork. Note: Cooked rice expands to about 4 times its original size, so be sure to use the proper size pan.
    • Heat the oil in a saucepan over medium heat, oil should be moderately hot, add mustard seeds.
    • When the seeds crack adds peanuts, and roasted chana, stir fry for one minute until peanuts are lightly brown.
    • Add green chili, curry leaves, and ginger, and stir for a few seconds.
    • Next add coconut, mango, sugar, salt, turmeric, and red chili mix it well and cook over low heat for 3-4 minutes until the mango is just tender, do not overcook the mango.
    • Gently fold the rice with mango and turn off the heat. Mango rice is ready to serve.
    • Turn off the heat and if needed drizzle some lemon juice.
    Tried this recipe?Let us know how it was!

    Indulge in taste of South Indian Mango Rice: mango rice Indian recipe 

    Mango rice is a vegan, gluten-free,  kid-friendly, quick & easy delectable South Indian dish that features the vibrant flavors of ripe mangoes combined with aromatic spices and cooked rice. Typically served as part of festive meals or enjoyed as a quick and flavorful lunch option, mango rice showcases the culinary diversity and richness of South Indian cuisine. Whether you’re looking to explore new flavors or simply craving a taste of home, this mango rice recipe is sure to delight your taste buds with its unique blend of sweet, tangy, and savory flavors.

    1. Preparing the Rice: Washing and Soaking 

    Start the process of making this flavorful South Indian mango rice by washing and soaking the rice in about 3 cups of water for at least 15 minutes. This step ensures that the rice grains absorb enough water to cook evenly and achieve the desired texture. Proper soaking also helps to reduce cooking time and enhances the overall taste and fluffiness of the dish.

    1. Cooking the Rice: Simmering to Perfection 

    After draining the soaked rice, cook it in a saucepan with 2 cups of water, salt, and oil over medium-high heat. Bring the rice to a boil, then reduce the heat to low, cover the pan, and let the rice cook for about 15 minutes until tender and the water has evaporated. It’s important to use the correct size pan as the cooked rice expands to about 4 times its original size. Once cooked, fluff the rice with a fork to ensure it is light and fluffy.

    1. Tempering the Spices: Enhancing Flavor 

    In another saucepan, begin the preparation for this delightful South Indian mango rice by heating oil over medium heat until it reaches a moderately hot temperature. Once the oil is hot, add mustard seeds to the pan, allowing them to crackle and pop in the sizzling oil. This process not only enhances the aroma of the dish but also imparts a nutty flavor to the oil, elevating the overall taste profile of the Indian mango rice. As the mustard seeds crackle and release their essence into the oil, they add depth and complexity to the dish, complementing the sweet and tangy flavors of the mango and the aromatic spices used in this mango rice recipe. The infusion of mustard seed flavor is a quintessential element of mango rice Indian recipe, contributing to its authentic taste and traditional appeal.

    1. Adding Crunchy Elements: Peanuts and Roasted Chana 

    Once the mustard seeds crackle, add peanuts and roasted chana to the saucepan. Stir-fry for about a minute until the peanuts are lightly browned, adding a delightful crunch to the dish. This combination of crunchy elements adds texture and flavor to the mango rice recipe.

    1. Infusing Aromatics: Green Chili, Curry Leaves, and Ginger 

    To enhance the aroma and flavor of the Indian mango rice, add green chili, curry leaves, and ginger to the saucepan. Stir-fry for a few seconds, allowing the spices to release their fragrant essence and infuse the oil.

    1. Incorporating Mango and Coconut: Adding Sweetness and Freshness 

    Next, add coconut, diced mango, sugar, salt, turmeric, and red chili to the saucepan. Mix well and cook over low heat for 3-4 minutes until the mango is just tender. It’s important not to overcook the mango to retain its freshness and natural sweetness, maintaining the integrity of the dish.

    1. Combining Rice and Mango Mixture: Creating Harmony 

    Gently fold the cooked rice with the mango mixture, ensuring that the flavors are evenly distributed throughout the dish. This step brings together the sweetness of the mango, the nuttiness of the rice, and the aromatic spices, creating a harmonious blend of flavors and textures.

    1. Finishing Touches: Drizzling Lemon Juice 

    If desired, turn off the heat and drizzle some lemon juice over the South Indian mango rice for an added burst of freshness and tanginess. This final touch elevates the flavors of the dish, balancing the sweetness of the mango with a hint of acidity. Your delicious mango rice Indian recipe is now ready to be served and enjoyed.

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

  • Mooli Ka Paratha (Punjabi Mooli Flat Bread)

    Mooli Ka Paratha (Punjabi Mooli Flat Bread)

    Mooli ka Paratha

    Mooli Ka Paratha (Punjabi Mooli Flat Bread)

    Mooli is a white radish or daikon. This is an exotic flat bread filled with mooli. Mooli ka paratha is a popular north Indian breakfast treat with cup of hot chai.
    No ratings yet
    Print Recipe Pin Recipe
    Course Bread
    Cuisine Indian
    Servings 4 parathas

    Ingredients
      

    Dough

    • 1 cup whole wheat flour, atta
    • ½ teaspoon salt
    • 1 tablespoon oil
    • ½ cup water

    For Filling

    • 2 cups white radish/mooli shredded
    • ½ tablespoon salt
    • ½ teaspoon carom seeds / ajwain
    • 2 teaspoons green chili finely chopped
    • 2 tablespoons cilantro / hara dhania finely chopped
    • Also need about ¼ cup whole wheat flour for rolling and 5 teaspoon oil for cooking paratha

    Instructions
     

    Making the Dough

    • Mix flour, salt, and oil in a bowl add the water as needed to make soft dough. Knead the dough for about one minutes on a lightly greased surface to make soft, and pliable dough.
    • Set the dough aside for at least ten minutes.

    Making the Filling

    • Shred the mooli / white radish, add the salt to shredded mooli mix it well let it sit for about 2-3 minutes. Squeeze the water as much possible from mooli. Add all filling ingredients together, carom seeds, chili and cilantro mix it well. Do this processes just before you are ready to make parathas.

    Making of paratha

    • Divide the dough into four equal parts.
    • Take one part of the dough and with your fingers flatten the edges to form a three-inch circle, leaving the center a little thicker than the edges.
    • Mold the dough into a cup and place the filling in the center, filling should be little less then dough. Pull the edges of the dough to wrap the filling.
    • Heat an iron skillet or heavy skillet on medium high heat. Test by sprinkling it with a couple of drops of water. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on dry whole wheat flour from both sides.
    • Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
    • Place the paratha on the skillet. When the paratha start to change color flip it over. You will notice some golden-brown spots.
    • After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the paratha on the sides with a spatula, to help paratha cook through evenly.
    • Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
    • Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.
    • Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated four to five days or frozen for up to a month.  Re-heat using a skillet or oven.
    Tried this recipe?Let us know how it was!
  • Chatpate Aloo (Spicy Stir-Fry Potatoes)

    Chatpate Aloo (Spicy Stir-Fry Potatoes)

    Chatpate Aloo (Spicy Stir-Fry Potatoes)

    Chatpate Aloo (Spicy Stir-Fry Potatoes)

    Chatpate Aloo or spicy stir-fry potatoes is a tangy and delicious spicy dish. These Stir-fried potatoes with green chili and tamarind give a very unique flavor. Chatpate Aloo is perfect as a delicious appetizer or you can serve them as a side dish with any meal.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cups potatoes boiled peeled and cubed in byte size
    • 4 tablespoons oil, I like canola oil
    • 1 teaspoon cumin seeds, jeera
    • 1 teaspoon salt
    • 2 tablespoons green chili finely chopped, adjust to your taste
    • 1/4 teaspoon chili flake
    • 1 teaspoon finely shredded ginger
    • 2 tablespoons tamarind paste (do not use concentrated Tamarind)
    • 1/4 teaspoon sugar
    • 1/4 cup cilantro chopped
    • 2-3 tablespoons water

    Instructions
     

    • Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan.
    • Add cumin seeds after seeds crack add potatoes and sprinkle the salt over potatoes.
    • Stir-fry until potatoes are light golden brown this should take about 6-7 minutes. Add ginger, green chilies and chili flakes. Stir for about a minute.
    • Add tamarind paste, and sugar mix it well. Add water as needed about 2-3 tablespoons. Potatoes should be moist.
    • Turn off the heat and add cilantro. Mix it well and serve chatpata aloo hot.
    Tried this recipe?Let us know how it was!

    Chatpate Aloo Fry Recipe: Spicy Potatoes 

    Chatpate Aloo is a delightful dish featuring sautéed potatoes seasoned with a tantalizing blend of spices. This recipe is perfect for various occasions including appetizers, gluten-free diets, lunch box suggestions, quick & easy meals, snacks, and especially suits vegan and vegetarian preferences. The potatoes are cooked to perfection, creating a crispy exterior while remaining tender inside. Bursting with flavor, Chatpate Aloo offers a satisfying experience with its spicy and aromatic profile, making it a popular choice among those seeking a delicious and wholesome dish.

    1. Preparing the Potatoes 

    To begin making the chatpate aloo fry, start by washing and peeling the potatoes. Cut them into small cubes or slices, depending on your preference. This step is crucial as it ensures even cooking and allows the flavors to penetrate the potatoes evenly. Chatpate aloo fry is all about the spicy and tangy flavors, so make sure to cut the potatoes into bite-sized pieces for maximum flavor impact.

    1. Frying the Potatoes 

    Heat oil in a pan and add cumin seeds to it. Once the cumin seeds start to splutter, add the diced potatoes to the pan. Fry the potatoes on medium heat until they turn golden brown and crispy on the edges. This step is essential as it gives the chatpate aloo fry its characteristic texture and crunchiness. Make sure to stir the potatoes occasionally to ensure even frying.

    1. Adding Spices 

    Once the potatoes are fried to perfection, it’s time to add the spices. Sprinkle turmeric powder, red chili powder, and chatpate masala over the fried potatoes. Adjust the quantity of spices according to your taste preferences. The chatpate masala is the star ingredient of this dish, adding a unique blend of tangy and spicy flavors to the chatpate aloo fry. Stir well to coat the potatoes evenly with the spices.

    1. Seasoning and Garnishing 

    Next, add salt to taste and squeeze fresh lemon juice over the chatpate aloo fry. The lemon juice adds a refreshing tanginess to the dish, balancing out the heat from the spices. Garnish the dish with freshly chopped cilantro leaves for a burst of freshness and color. Cilantro not only enhances the visual appeal of the dish but also adds a subtle herbaceous flavor that complements the spicy potatoes perfectly.

    1. Serving 

    Once the chatpate aloo fry is ready, transfer it to a serving platter and serve hot. This spicy potato dish is perfect as a side dish or snack and pairs well with roti, naan, or rice. You can also enjoy it on its own as a delicious and flavorful appetizer. Serve it with your favorite chutney or dip for an extra kick of flavor. Whether you’re entertaining guests or craving a spicy snack, chatpate aloo fry is sure to satisfy your taste buds with its bold and irresistible flavors.

    Tips: 

    To make the chatpate aloo fry even spicier, you can add finely chopped green chilies along with the spices.

    For added crunchiness, you can coat the potatoes in a thin layer of cornstarch before frying them.

    If you don’t have chatpate masala on hand, you can make your own by combining equal parts of chaat masala, amchur (dried mango powder), and black salt.

    Variations: 

    Chatpate Aloo Chaat: Turn this chatpate aloo fry into a delicious chaat by topping it with yogurt, tamarind chutney, tomatoes, and sev (crispy chickpea noodles).

    Chatpate Aloo Sandwich: Use the chatpate aloo fry as a filling for sandwiches along with some mint chutney and sliced vegetables for a spicy and satisfying meal.

    Benefits: 

    Potatoes are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins.

    The spices used in chatpate aloo fry, such as turmeric and red chili powder, have anti-inflammatory and antioxidant properties.

    Lemon juice adds vitamin C to the dish, which boosts immunity and aids in digestion.

    Cilantro is rich in antioxidants and may help lower blood sugar levels and improve heart health.

    FAQs: 

    Q: Can I make chatpate aloo fry ahead of time? 

    A: While chatpate aloo fry is best enjoyed fresh and hot, you can prepare the fried potatoes in advance and store them in an airtight container in the refrigerator. When ready to serve, reheat the potatoes in a pan and add the spices and seasonings.

    Q: Can I use sweet potatoes instead of regular potatoes? 

    A: Yes, you can definitely use sweet potatoes to make chatpate aloo fry. Sweet potatoes add a slightly sweet and earthy flavor to the dish, which pairs well with the spicy and tangy seasonings.

    Q: Is chatpate aloo fry spicy? 

    A: Yes, chatpate aloo fry is meant to be spicy, thanks to the addition of red chili powder and chatpate masala. However, you can adjust the level of spiciness according to your taste preferences by reducing the amount of chili powder or omitting it altogether.

    Explore more recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

     

  • Khaman (Besan) Dhokla

    Khaman (Besan) Dhokla

    Khaman (Besan) Dhokla

    Khaman (Besan) Dhokla

    Khaman (Besan) dhokla, is a tasty Gujarati snack. This salty vegan, gluten free snack has a texture similar to cake. This is a popular street food in Gujarat.  The best snacks are usually easy and quick to make. This is a delicious guilt-free snack, or side dish that can go with any meal.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1-1/2 cups besan (Gram flour)
    • 2 tablespoons Sooji (rava, Semolina)
    • 1/2 teaspoon Citric acid
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon turmeric (haldi)
    • 3 teaspoons sugar
    • 1 teaspoon ginger paste
    • 1 green chili finely chopped
    • 1 teaspoon salt
    • 1-1/4 cups water use as needed to make pouring consistency
    • 2-1/2 teaspoons Eno (fruit Salt)

    For Seasoning:

    • 2 tablespoons oil
    • 1/2 teaspoon mustard seeds (rai)
    • 1/2 teaspoon sesame seeds (til)
    • 4-5 curry leaves optional
    • 2 green chili seeded and cut into 4 length wise

    Also need 2-3 tablespoons hot water

    Utensils to steam Dhokla

    • Dhokla maker – or, if you don’t have that, use all three of the following: that’s what I am also using
    • Covered pan large enough to hold round cake rack
    • Round cake-cooling rack
    • Round 9” cake pan

    Instructions
     

    • Sift the besan, and make batter should be smooth and pouring consistency. Add all the ingredients except the ENO to the batter sooji, salt, sugar, asafetida, ginger, citric acid and green chili, mix it well, if needed add little more water. Set aside. We will add the ENO just before steaming.
    • Grease the cake pan and set aside.
    • Set the cake rack in the pan. Add water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
    • When the water boils, turn down the heat to medium.
    • Add the ENO to the batter and beat the batter for a minute, batter will become airy and frothy. Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 8 minutes on medium heat. Do not open the pen in between.
    • Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and let it sit over the stem for 4-5 minutes covered.

    Prepare the seasoning

    • Heat oil in a small pan over medium heat moderately. Add mustard seeds, and sesame seeds stir for 3-4 seconds, add green chili stir and curry leaves, stir for few seconds. Cover the pan and turn off the heat. Careful curry leaves will splatter.
    • First drizzle the hot water over dhokla this will keep the dhokla moist. Then drizzle the seasoning over.
    • Cut them in squares.
    • Serve with Hari cilantro chutney. Taste best when it is served warm.

    Notes

    Suggestion
    1. Khaman Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
    Tried this recipe?Let us know how it was!

    Instructions for How to make Khaman Dhokla

    Khaman Dhokla is a steamed savory cake made from fermented chickpea flour batter, typically served as an appetizer or snack in Indian cuisine. It’s a versatile dish that fits well within various dietary preferences such as being suitable for diabetics, low cholesterol, low fat, lunch box suggestions, street food recipes, and vegan diets.

    This light and fluffy snack is perfect for those looking for healthier options due to its low-fat content and absence of cholesterol. It can also be an ideal addition to lunch boxes, providing a nutritious and flavorful alternative to traditional snacks. Moreover, Khaman Dhokla’s vegan ingredients make it inclusive for those adhering to plant-based diets.

    With its savory taste and soft texture, Khaman Dhokla is a popular choice for street food enthusiasts seeking satisfying yet wholesome options. Its ability to cater to various dietary needs while offering delicious flavors makes it a versatile and beloved dish in Indian cuisine.

    Understanding the Method: 

    To begin our journey towards mastering Khaman Dhokla, it’s essential to understand the method behind its preparation. The process involves creating a smooth batter from besan (gram flour) along with a blend of spices and other ingredients. The batter is then steamed until it rises and cooks to perfection. Let’s delve into the detailed steps involved in making this savory delight:

    • Preparing the Batter: 

      • Sift the besan to ensure a smooth texture.
      • Gradually add water to achieve a pouring consistency, ensuring there are no lumps.
      • Incorporate additional ingredients such as sooji (semolina), salt, sugar, asafetida, ginger, citric acid, and green chili, mixing thoroughly.
      • Adjust the batter consistency if necessary by adding a little more water.
      • Set aside the batter and refrain from adding ENO (fruit salt) at this stage.

    • Setting up for Steaming:

      • Grease a cake pan and set it aside.
      • Place a cake rack inside a saucepan and add water, ensuring it touches the cake rack.
      • Bring the water to a boil over medium heat.

    • Adding ENO and Steaming: 

      • Just before steaming, add ENO to the batter and beat vigorously for a minute until the batter becomes airy and frothy.
      • Quickly pour the batter into the greased cake pan and place it inside the saucepan over the cake rack.
      • Cover the saucepan and steam the dhokla for approximately 8 minutes on medium heat without opening the lid.
      • To check for doneness, insert a knife into the dhokla; if it comes out clean, the dhokla is ready.
      • Turn off the heat and let the dhokla sit over the steam for 4-5 minutes, covered.

    • Preparing the Seasoning:

      • Heat oil in a small pan over medium heat.
      • Add mustard seeds and sesame seeds, stirring for a few seconds until they begin to crackle.
      • Incorporate green chilies and curry leaves, stirring briefly.
      • Cover the pan and turn off the heat, being cautious as curry leaves may splatter.

    • Finishing Touches and Serving: 

      • Drizzle hot water over the steamed dhokla to keep it moist.
      • Pour the prepared seasoning over the dhokla.
      • Cut the dhokla into squares for serving.
      • Serve warm with Hari cilantro chutney for a delightful culinary experience.

    Tips for Perfecting Khaman Dhokla:

    Now that we’ve outlined the method, let’s delve into some essential tips to ensure your Khaman Dhokla turns out perfect every time:

    • Consistency is Key: Achieving the right consistency of the batter is crucial for fluffy dhoklas. Aim for a smooth, lump-free batter with a pouring consistency.
    • Timeliness: Once ENO is added to the batter, it should be steamed immediately to ensure the dhokla rises properly.
    • Steaming Technique: Maintain a medium heat while steaming and resist the urge to open the lid during the steaming process, as this may affect the dhokla’s texture.
    • Seasoning Sensation: The tempering or seasoning adds an extra layer of flavor to the dhokla. Ensure the mustard seeds crackle and the curry leaves release their aroma for the perfect seasoning.
    • Serving Suggestions: Khaman Dhokla tastes best when served warm with fresh Hari cilantro chutney. The combination of flavors elevates the culinary experience.

    Frequently Asked Questions (FAQs):

    Here are some common queries regarding Khaman Dhokla along with their answers:

    Can I make Khaman Dhokla in advance? 

    Yes, you can prepare Khaman Dhokla in advance and refrigerate it for a few days. Before serving, reheat the dhokla either in a microwave or by steaming.

    Can I customize the spice level of Khaman Dhokla? 

    Absolutely! Feel free to adjust the quantity of green chilies according to your spice preference. You can also omit them altogether for a milder flavor.

    What can I serve with Khaman Dhokla besides chutney? 

    Khaman Dhokla pairs well with a variety of accompaniments such as tamarind chutney, mint chutney, or even a tangy tomato-based sauce.

    Can I freeze Khaman Dhokla for later use? 

    While it’s best enjoyed fresh, you can freeze Khaman Dhokla for a short period. Ensure it is tightly wrapped to prevent freezer burn, and thaw it thoroughly before reheating.

    Health Benefits of Khaman Dhokla: 

    Apart from its delicious taste, Khaman Dhokla offers several health benefits

    • Rich in Protein: Gram flour, the main ingredient in Khaman Dhokla, is an excellent source of plant-based protein, making it a nutritious snack or meal option.
    • Low in Calories: Steamed rather than fried, Khaman Dhokla is relatively low in calories compared to other fried snacks, making it a healthier choice for weight-conscious individuals.
    • Gluten-Free: Since Khaman Dhokla is made from gram flour, it is naturally gluten-free, catering to individuals with gluten intolerance or celiac disease.
    • Easy to Digest: The steaming process makes Khaman Dhokla light and easy to digest, making it suitable for individuals with digestive sensitivities.

    Mastering the art of making Khaman Dhokla is a rewarding culinary journey. By following the detailed method, incorporating essential tips, and exploring serving suggestions and health benefits, you can elevate your dhokla-making skills to new heights. Whether enjoyed as a snack, breakfast item, or party appetizer, Khaman Dhokla is sure to tantalize your taste buds and leave you craving for more. So, gather your ingredients, embark on this flavorful adventure, and savor the joy of creating and indulging in homemade Khaman Dhokla!

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

     

  • Grilled Veggie Pasta Salad

    Grilled Veggie Pasta Salad

    Grilled Veggie Pasta Salad

    Grilled Veggie Pasta Salad

    Grilled Veggie Pasta Salad is nutritious, tasty and full of flavor. This salad is made with a combination of vegetables and pasta. These are then tossed with a homemade dressing. Grilled Veggie Pasta Salad will make a very enjoyable lunch box meal.
    No ratings yet
    Print Recipe Pin Recipe
    Course Salad, Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3/4 cup elbow pasta,
    • 2 cups bell pepper cut to the bite size – use different color bell pepper of your choice
    • 2 cups zucchini with skin on cut to the bite size
    • 2 cups tomatoes cut to the bite size
    • 1 tablespoon oil
    • 1/2 teaspoon salt

    Dressing

    • 2 tablespoons olive oil
    • 2 tablespoon vinegar
    • 1 teaspoon lemon juice
    • 1 teaspoon ginger zest
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1/8 teaspoon black pepper

    Instructions
     

    • Cook pasta as directed on package. Set aside.
    • For dressing mix all the dressing ingredients oil, vinegar and seasonings in small bowl and whisk until well blended. Set aside.
    • Add the oil in a frying pan with a spatula spread the oil to coat the frying pan. Notes: wide bottom frying pan works the best. Add the zucchini and bell peppers, sprinkle the salt.
    • Turn the heat to high and grilled the vegetable moving the around slowly until they are nice brown color looking like grilled. This should take 4-5 minutes.
    • Add the tomatoes and cook just for a minutes stirring continuously. Tomatoes should not be soft. Toss the pasta with vegetables.
    • Transfer salad into the bowl. Add the dressing and toss the salad making sure all the vegetables and pasta are coated.
    • Let salad sit for about fifteen minutes before serving.

    Notes

    Suggestions
    1. You can also refrigerate this salad for a day.
    2. Grilled vegetable pasta salad makes a nice lunch box meal.
    Tried this recipe?Let us know how it was!
  • Dal Puri (Indian Fried Bread)

    Dal Puri (Indian Fried Bread)

    Dal Puri

    Dal Puri (Indian Fried Bread)

    Dal Puri (fried puffed bread), which consist of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser. Serve these incredible dal puris with spicy squash, or potato curry with yogurt gravy.
    No ratings yet
    Print Recipe Pin Recipe
    Course Bread
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Dough

    • 1-1/2 cups all-purpose flour – plain flour – maida
    • 1-1/2 tablespoons oil
    • 1/4 teaspoon salt
    • About 1/2 cup water

    For Filling

    • 1/2 cup moong dal
    • 1 tablespoon ginger chopped
    • 1 green chili chopped
    • 1/2 teaspoon salt
    • 1 teaspoon fennel seeds powder- saunf
    • 1/2 teaspoon cumin seeds – jeera
    • 1/2 teaspoon mango powder – amchoor
    • 1/8 teaspoon asafetida – hing
    • 2 teaspoons oil
    • Also need oil to fry

    Instructions
     

    For Dough

    • In a bowl mix the flour, salt and oil together. Add the water slowly, mixing with your fingers as you pour. Dough should be firm and smooth. I used about half cup of water. Knead the dough lightly. Cover the dough and let it sit for at least fifteen minutes.

    For Filling

    • Wash and soak dal for at least four hours. Drain the water and blend dal, with ginger, and green chili to smooth paste. While blending dal just use enough water needed to blend. I used about 3 tablespoons of water.
    • After dal is blended to smooth paste add all the ingredients fennel seeds, cumin seeds, asafetida, and mango powder except oil, blend for few seconds making all the ingredients mix well.
    • Heat the oil in a nonstick frying pan over low medium heat, add dal paste and keep stirring until it becomes consistency of soft dough. This should take about 2 minutes.
    • Remove from heat and let it cool just enough that you can knead it to make a soft dough.

    Making the Dal Puri

    • Take the dough and knead it for a minutes. Divide the dough in 18 equal parts.
    • Take the filling and divide into 18 parts, filling should be little smaller then dough ball. You may have some filling left over.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
    • Mold the dough into a cup and place 1 part of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all the balls.
    • Let the filled ball sit for three to four minutes before rolling.
    • Lightly Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
    • You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
    • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up slowly.
    • Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
    Tried this recipe?Let us know how it was!
  • Aloo Chana Chaat

    Aloo Chana Chaat

    Aloo chana chaat recipe by Manjula

    Aloo Chana Chaat

    Aloo chana chaat is a spicy potato and chickpea snack. It's very easy to make and is a favorite tasty treat of mine. This recipe involves marinating boiled potatoes and chickpeas in spices to make a great savory snack.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 10 minutes
    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1-1/2 cups boiled chickpeas, garbanzo (chols, kabuli chana)
    • 1-1/2 cups potatoes (aloo) boiled peeled and cubed in small pieces
    • 1 tablespoon ginger finely grated (adrak)
    • 2 teaspoons green chili finely chopped
    • 1/4 teaspoon red chili powder
    • 1 teaspoon roasted cumin seed powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon black salt (kala namak)
    • 1/2 teaspoon mango powder (amchoor)
    • 2 teaspoons lemon juice
    • 1/2 teaspoon sugar
    • 2 tablespoons finely chopped cilantro (hara dhania)

    For Garnishing

    • 1 tomato finely chopped
    • 6 slices of lemon
    • 6 green chilies mild
    • 2 tablespoons oil
    • 1 teaspoon sea salt or coarse salt

    Instructions
     

    • Wash and dry the whole green chilies. Heat a small frying pan on low medium heat, add the oil and green chilies, and cover the pan. Shake the pan slowly to move the chilies around. Notes: it is important to keep the pan cover chilies will splatter. Cook the chilies for about 2 minutes turn off the heat, wait till it stop splattering and remove the lid chilies should be light brown if it is not cook for another minute. Remove and keep aside.
    • Place chickpeas in a bowl and lightly mash. Add the potatoes and all the ingredients ginger, green chili, red pepper, salt, black salt, black pepper, mango powder, sugar, roasted cumin powder, lemon juice, and cilantro mix it well.
    • Let it sit for at least fifteen minutes or more, chickpeas and potatoes will absorbed the flavor of spices.
    • Serve the aloo chana chat with side of tomatoes, fried green peppers and lemon wedges.

    How to boil the chickpea

    • Soak one cup of chickpeas for about eight hours or more, after soaking chick peas will be about 2-1/2 times. Drain the water, cooked the chickpeas in pressure cooker on high heat with 2 cups of water and no salt. After pressure cooker start steaming reduce the heat to low medium and cook for 10 minutes.

    Notes

    Serving suggestions
    1. Aloo chana chaat also makes a good lunch box meal.
    2. Serve this with tamarind chutney or cilantro chutney and you will have a new recipe.
    Tried this recipe?Let us know how it was!
  • Eggless Omelet (Vegan)

    Eggless Omelet (Vegan)

    Eggless Omelet

    Eggless Omelet (Vegan)

    This Eggless Omelet is similar to a variation of besan chila. I combine lots of vegetables including bell pepper, spinach, and tomatoes and then add in some light spices. Now you have a healthy and delicious choice for breakfast or light lunch. It is also vegan and gluten free!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Bread
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 3/4 cup besan (gram flour) available in Indian grocery stores
    • 1/2 teaspoon salt
    • 1/2 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon black pepper
    • 1 green chili finely chopped, optional
    • 1/2 cup tomato seeded and finely chopped
    • 1/2 cup finely chopped spinach
    • 1/2 cup finely chopped bell pepper
    • 1/2 cup water to make batter
    • 2 tablespoons oil

    Use vegetables quantity as a guide line, it can be little more or less, also change the vegetables to your choice.

    Instructions
     

    • Mix all the dry ingredients together: besan, cumin seeds, black pepper and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, tomato, spinach, and bell pepper. Mix well.
    • Heat the skillet on medium heat (Use a non-stick skillet) skillet should be moderately hot. Test by sprinkling a few drops of water on it. Water should sizzle right away.
    • Pour approx. 1/2cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.
    • When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds; flip the omelet using a flat spatula.
    • Press the omelet lightly all around with the spatula to make the omelet cook evenly. Turn the omelet three or four times, until cook well and golden brown on both sides.
    • Repeat for the remaining omelet.

    Notes

    Serve this with mint chutney
    Tried this recipe?Let us know how it was!
  • Masala Idli

    Masala Idli

    Masala Idli

    Masala Idli

    Masala idli is a simple and easy snack. This is one of my favorite ways to serve masala idli. Adding the stir-fry salad to idli makes a very versatile dish. You can serve this as lunch, snack or salad. To make masala idli I am using the rava idli witch is quick and easy to make. This also makes a great lunch box meal as it is very healthy and satisfying.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Idli

    • 1 cup coarse sooji (samolinai)
    • 1/2 teaspoon salt
    • 1/2 cup yogurt (curd, Dahi)
    • 3/4 cup water use as needed
    • 1 teaspoon ENO (fruit salt)

    For seasoning the Idli

    • 1 tablespoon oil
    • 1/4 teaspoon mustard seed (rai)
    • 1/4 teaspoon cumin seeds (jeera)
    • 1 green chili seeded and cut in length wise in four
    • 1 teaspoon  samber powder optional

    The seasoning is for half the idlies we are making other use next time

    Instructions
     

    Utensils for Making Idlis

    • Idli stand – I am using the mini idle rack but you can use regular rack and cut the idli in four pieces.
    • Covered pot, large enough to hold the idli stand.
    • Alternatively, an egg poacher can work just as well, if you do not have an Idli stand.

    For Stir- Fry Salad

    • 3 cups cabbage, cut into thin slices
    • 1/2 cup red bell pepper cut into thin slices (capsicum, Shimla mirch)
    • 1/4 cup green beans cut in half lengthwise and then into pieces 1-1/2” long
    • 2 teaspoons oil
    • 1/2 teaspoon mustard seeds (rai)
    • Pinch of black pepper
    • 1/4 teaspoon salt (adjust to taste)
    • 1/4 teaspoon sugar
    • 1 teaspoon lemon juice

    Method to make Idli

    • Mix semolina, salt, and yogurt, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
    • The batter thickens as the semolina absorbs the water. At this point, add a little more water as needed.
    • Add approximately 3/4 cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil.
    • Lightly grease idli plates with oil.
    • Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming.  Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
    • Cover the pot and steam idles for about 6-8 minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook idles, as they will lose their softness and dry out as they cool.
    • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.

    Seasoning for Idlies

    • For this recipe we need to use about half the idlies, save other for next time.
    • Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds add the idlies and stir-fry them for 2-3 minutes until idlies are lightly golden brown.
    • Sprinkle the samber powder and mix it well gently, assuring idlies will not brake. Turn off the heat.

    Stir- Fry Salad

    • Heat the oil in frying pan over medium high heat.
    • Add mustard seeds, as the seeds crack, add cabbage, bell pepper, and beans. Stir-fry three to four minutes, vegetables should be crisp, do not overcook.
    • Turn off the heat. Add salt, sugar, black pepper and lemon juice. Mix well.
    • Mix the idlies with stir fry and fold gently. Masala idlies are ready.
    • Serve them warm or at room temperature.

    Notes

    Suggestions
    1. This is two part recipe and good thing is you can serve them both as a separate dish and they truly taste delicious and when you combine them both that really bumps up the taste factor.
    2. Idlies can be refrigerated for 4-5 days or freeze them for a month.
    Tried this recipe?Let us know how it was!

    Masala Idli Recipe: A Flavorful Twist to Traditional Idli

    In this masala idli recipe, we’re adding a delightful twist to the traditional idli by infusing it with aromatic spices and veggies. Masala idli is a popular South Indian snack that tantalizes the taste buds with its savory flavors and comforting texture. If you’re wondering how to make masala idli, fret not! This recipe is simple yet bursting with flavors, making it a perfect choice for breakfast, brunch, or even a light dinner. Let’s dive into the culinary journey of crafting this delectable idli masala recipe.

    Step 1: Prepare the Ingredients

    Before we embark on our culinary adventure, let’s gather all the ingredients required for this delightful masala idli. You’ll need idli batter, mustard seeds, cumin seeds, asafoetida (hing), green chilies, curry leaves, ginger, bell pepper, carrots, green peas, salt, lemon juice, and cilantro. Ensure all your ingredients are fresh and readily available before you begin.

    Step 2: Tempering the Spices

    To kickstart the preparation of masala idli, heat oil in a pan over medium heat. Once the oil is hot, add mustard seeds and cumin seeds. Let them splutter, releasing their aromatic flavors into the oil. Next, sprinkle a pinch of asafoetida (hing) for added depth of flavor. This tempering process infuses the oil with the essence of spices, laying the foundation for our flavorful masala.

    Step 3: Adding Aromatics and Veggies

    Now, it’s time to elevate the flavors further by incorporating aromatic ingredients and vibrant veggies into our masala idli. Add finely chopped green chilies, curry leaves, and grated ginger to the pan. Sauté them for a minute until they become fragrant. Then, toss in bell peppers, carrots, and green peas. Stir-fry the veggies until they turn tender yet retain their crunchiness. The medley of aromatics and veggies adds a burst of color, texture, and nutrients to our dish, making it both visually appealing and wholesome.

    Step 4: Mixing in the Idlis

    Once the veggies are cooked to perfection, it’s time to introduce our star ingredient – the idlis. Cut the idlis into bite-sized pieces and gently fold them into the aromatic vegetable mixture. Ensure each idli piece is coated evenly with the flavorful masala. Allow the idlis to simmer in the masala for a couple of minutes, allowing them to absorb the flavors and become slightly crisp around the edges.

    Step 5: Seasoning and Garnishing

    No dish is complete without the perfect balance of seasoning and a sprinkle of fresh herbs. Season the masala idli with salt according to taste and a generous squeeze of lemon juice for a refreshing zing. Garnish the dish with freshly chopped cilantro leaves, adding a pop of color and a burst of freshness to the final presentation.

    Step 6: Serving the Masala Idli

    Our masala idli is now ready to be served piping hot. Transfer the aromatic concoction to a serving plate and relish it as is or pair it with a side of coconut chutney or tangy tomato chutney for an extra flavor boost. Masala idli makes for a wholesome and satisfying meal that’s sure to please both the palate and the soul.

    Tips for Perfect Masala Idli

    • For a healthier twist, you can steam the idlis using a combination of rice and lentils or opt for instant idli mix available in the market.
    • Customize the masala according to your preference by adding or omitting veggies as per availability and taste.
    • Ensure the idlis are not too soft but firm enough to hold their shape when mixed with the masala.
    • Experiment with different tempering spices like fenugreek seeds, fennel seeds, or dried red chilies for a unique flavor profile.

    Variations of Masala Idli Recipe

    • Paneer Masala Idli: Add cubed paneer pieces along with the veggies for a protein-packed version of masala idli.
    • Podi Masala Idli: Toss the idlis in a spicy South Indian podi (powder) mixture for an extra kick of flavor.
    • Cheese Masala Idli: Sprinkle grated cheese on top of the masala idli before serving for a gooey, indulgent twist.

    Benefits of Masala Idli

    • Rich in nutrients: Masala idli is packed with essential nutrients from the veggies, making it a wholesome meal option.
    • Balanced flavors: The combination of spices and aromatics in masala idli stimulates the senses and satisfies the craving for a flavorful meal.
    • Easy digestion: Idlis are steamed, making them light on the stomach and easy to digest, ideal for breakfast or a light dinner option.

    Frequently Asked Questions (FAQs)

    Q: Can I make masala idli with leftover idlis?

    A: Absolutely! Leftover idlis work perfectly for making masala idli. Simply cut them into pieces and follow the recipe from step 3 onwards.

    Q: Can I prepare the masala in advance?

    A: Yes, you can prepare the masala ahead of time and refrigerate it. When ready to serve, reheat the masala and mix it with freshly steamed idlis.

    Q: Can I skip certain veggies in the masala?

    A: Of course! Feel free to customize the masala according to your preference by omitting or substituting veggies as per your liking.

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: khaman (besan) dhokla, rasgulla, gobi (cauliflower) manchurian, aloo tikki (potato patties), malai koftai. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Cream Cheese Sandwiches

    Cream Cheese Sandwiches

    • Cream Cheese Sandwiches

      Cream Cheese Cucumber Sandwiches

      Cream Cheese Cucumber Sandwiches are simple and delicious. I added some crunchy cucumber, bell pepper and some mild spices. These sandwiches are light and refreshing – the perfect afternoon snack. Try these sandwiches for your kids’ lunch box. This super simple sandwich is a hit with almost everyone.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 5 minutes
      Total Time 10 minutes
      Course Main Course
      Cuisine Indian
      Servings 2 people

      Ingredients
        

      • 4 slices of bread I like to use firm bread
      • 1/3 cup cream cheese
      • 4 inch English cucumber or seedless cucumber kheera, kakdi
      • 1/4 bell pepper this will make about 1/4 cup finely chopped bell pepper capsicum, Shimla mirch, pahadi mirch
      • 2 tbsp finely chopped cilantro hara dhania
      • 1/8 tsp salt
      • 1/8 tsp black pepper
      • 1 tsp ginger finely shredded
      • 1 green chili finely chopped

      Instructions
       

      • Peel the cucumber leaving the stripes unpeeled. Shred the cucumber, after shredding squeeze the water, we need about 1/4 cup shredded cucumber after squeezing the water. Set aside.
      • Cut the bell pepper in very small pieces and squeeze the water and pet dry, need about 1/4 cup chopped bell pepper.
      • In a bowl mix all the ingredients, mix will have a texture of thick spread.
      • Spread the mix on two slices of sandwich bread, then close sandwiches with other slices of bread.
      • Remove the crest from the bread all sides and slice them in two parts. For clean cut keep the sandwiches aside and slice them after about half an hour.
      • Serve these sandwiches as a snack, or they are grate for lunch box, or picnic.

      Notes

      Notes
      These sandwiches stay good for a day at room temperature or you can refrigerate for 2-3 days.
      You may use this spread for crackers.
      You will also like to watch Finger Sandwiches
      Tried this recipe?Let us know how it was!
  • Veggie Burger (kala Chana Burger)

    Veggie Burger (kala Chana Burger)

    Veggie Burger

    Veggie Burger (kala Chana Burger)

    This is a healthy, delicious and nutritious veggie burger. The main ingredient for the patty is kala chana also known as Bengal gram. Kala chana is protein-rich and healthy. I used kala chana and potatoes with spices to make patties. Then, I garnished them with vegetables and chutney. This is my friend Sarita’s recipe. I have tried many veggie burgers and this is by far the best one! You will love this veggie burger.
    No ratings yet
    Print Recipe Pin Recipe
    Course sandwich
    Cuisine Indian
    Servings 6 burger

    Ingredients
      

    • Burger buns
    • 2 tablespoons butter soft

    For patties

    • 1/2 cup kala chana also known as Bengal gram
    • 1 cup potato boiled peeled and mashed
    • 2 teaspoons ginger chopped
    • 1 green chili cut into 3-4 pieces adjust to taste
    • 2 tablespoons cilantro chopped (hara dhania)
    • 2 teaspoons fennel seeds coarsely ground
    • 2 teaspoons coriander powder (dhania)
    • 1/4 teaspoon garam masala
    • 1 teaspoon mango powder (amchoor)
    • 1 teaspoon lemon juice
    • 1/4 teaspoon red pepper adjust to taste
    • 1 teaspoon salt
    • 2 tablespoons oil

    For garnishing

    For both chutney check my web site I have done these recipe earlier

    Instructions
     

    • In heavy bottom frying pan heat 2 teaspoons of oil and stir-fry cabbage and bell pepper for about 2 minutes, they should be still crispy. Sat aside.
    • Wash the Bengal gram changing water 3-4 times, and soak them in 3 cups of water for at least three hours. Cook them in 2 cups of water until kala chana is soft and tender, after it comes to boil it should take about 20 minutes. Notes: Cook them without salt whole lentils cook faster without salt.
    • Drain the remaining water.
    • Grind the Bengal gram (without adding any water), ginger and green chili in food processor. This will become grainy and thick dry mix.
    • Remove from food processor and add potato, cilantro, fennel, coriander, red chili powder, mango powder, garam masala, salt and lemon juice, mix it well. If it is too dry add little water as needed. Divide them in six equal parts and make them in thick patty.
    • Heat the skillet over medium heat, grease the skillet generously and put the petties over. Grease the patties from the top and grill from both sides until they golden brown. It should take about 8 minutes.
    • Next grill the buns lightly butter.
    • Assemble the vegetable burger one side of the bun spread the cilantro chutney put petty over, put some grilled veggies and drizzle the tamarind chutney.
    • Delicious veggie burger is ready to serve.

    Notes

    These patties can be refrigerated for 3 to 4 days or patties can be freezed for about a month. Veggie patties you can also serve them as an appetizers with chutney.
    Veggie Burger Sandwich also good for lunch box
    Tried this recipe?Let us know how it was!
  • Eggless Pancake

    Eggless Pancake

    Eggless Pancake

    Eggless Pancake

    Eggless pancake are super easy to make and delicious. What better way to start off your day than with "Eggless Pancakes". These pancakes are light and fluffy. I like to add homemade fresh strawberry sauce as a topping.  This was a family favorite breakfast recipe when my sons were younger. Now this is my grandkids favorite when we have sleep over.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Course Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 Cup All Purpose Flour
    • 2 Teaspoon Sugar
    • 1 Teaspoons Baking soda
    • 1/8 teaspoon salt
    • 1 Cup Milk
    • 1/4 cup yogurt
    • 1 Tablespoon melted butter
    • 2 Tablespoons Butter for cooking

    For Strawberry Sauce

    • 2 cups strawberry sliced, use fresh or frozen
    • 1 teaspoon lemon juice
    • 3/4 cup sugar
    • 1 tablespoon corn starch

    Instructions
     

    To make Strawberry Sauce

    • In a small pan over medium heat, combine the strawberries, sugar, and lemon juice. Bring to boil. Mix the corn starch with about 2 tablespoons of water making smooth paste and add to strawberries. This will make sauce creamy and will give thickness to the sauce. Bring to a simmer. Stir occasionally until sauce thickens slightly. This should take about 5 minutes.

    To make Pancake

    • Mix milk and yogurt together, set aside,
    • Mix all the dry ingredients together in bowl, all purpose flour, sugar, salt, and baking soda. Slowly add the milk and yogurt to the dry ingredients, pancake batter should be pourable consistency. Add butter to batter and mix do not over-mix the batter. Set aside for about 10 minutes.
    • Heat the skillet at medium heat. Grease the skillet, when the skillet is moderately hot pour about ¼ cup of batter. Cook until bubbles appear on the face of the pancake.
    • Carefully flip the pancake and cook until its golden brown.
    • Top the pancake with hot sauce. Enjoy!

    Notes

    Notes
    Strawberry sauce is a great sauce for topping waffles, ice cream, cakes and more.
    Tried this recipe?Let us know how it was!
  • Masala Khichdi (Rice and Moong Dal)

    Masala Khichdi (Rice and Moong Dal)

     

    Masala Khichdi

    Masala Khichdi

    Masala Khichdi is a spicy variation of simple khichdi. This is healthy but ultimate comfort food. Khichdi is basically prepared with rice and lentils. Every hosehold has their own recipe for khichdi. At my home khichdi was made just with rice and moong dal. Adding a few vegetables with spicy tomato seasoning makes khichdi a complete meal. Usually khichdi is served with yogurt, pickle and papdam.
    5 from 4 votes
    Print Recipe Pin Recipe
    10 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1/2 cup moong dal washed and split
    • 1/2 cup rice
    • 1/2 cup green beans cut into about 1/2 inch pieces
    • 1 medium potato washed peeled and small cubed this will make about 1/2 cup of cubed potatoes
    • 1 tsp salt
    • 1/4 tsp turmeric haldi
    • 1 tbsp clarified butter (ghe)
    • 3 cups water for cooking

    Spices

    • 2 tbsp clarified butter or ghee
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp mustard seeds rai
    • 1/8 tsp asafetida hing
    • 1-1/2 cups tomatoes finely chopped
    • 1 green chilies finely chopped
    • 1/4 tsp red chili powder
    • 1/2 tsp salt
    • 2 tsp ginger finely shredded
    • 2 tbsp cilantro finely choped
    • 1/4 tsp garam masala

    Instructions
     

    • Wash rice and moong dal changing water 3 to 4 times, drain the water. Use the pressure cooker to save time. In preassure cooker add rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.
    • Close the pressure cooker and seal the exhaust, or put the weight. Cook over high heat.
    • After the pressure cooker start steaming lower the heat to medium and cook for about 4 minutes.
    • Turn off the heat and wait until steam has stopped before opening the cooker.
    • Mix the khichdi well, dal and rice should be very soft, little mushy.
    • Heat the clarified butter in other saucepan over medium heat, Test the oil by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the cumin seeds, black mustard seeds, and asafetida as seeds crack add tomatoes, green chili, ginger, salt and red pepper stir.
    • Let tomatoes cook over medium heat until they are tender and mushy. This should take about 6 to 7 minutes. Lower the heat to low. Add cilantro and garam masala, stir for a minutes.
    • Add cooked rice, mix gently, and add hot water slowly as needed. Consistency of the khichdi should be like runny dough. Note: as khichdi cools will become little thick.
    • Serve khichdi hot, and serve the khichdi with pickle, yogurt and papdam.
    Tried this recipe?Let us know how it was!

    Masala Khichdi Recipe: A Flavorful Blend of Spices & Goodness 

    Masala Khichdi is a spicy rice-based variation of simple khichdi. It is a healthy gluten-free low fat but amazing comfort food and a great lunch box option. Khichdi is prepared with rice and lentils. Every household has its khichdi masala recipe. Adding a few vegetables with spicy tomato seasoning makes khichdi a complete meal. Usually, khichdi is served with yogurt, pickles, and papadam.

    1. Preparing the Ingredients: Washing and Pressure Cooking 

    Begin the process of making this flavorful masala khichdi recipe by thoroughly washing the rice and moong dal, and changing the water 3 to 4 times. Drain the water and transfer the washed rice and dal to a pressure cooker to save time. In the pressure cooker, combine the rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.

    1. Pressure Cooking the Masala Khichdi: Infusing Flavors

    Close the pressure cooker securely and seal the exhaust or place the weight on top. Cook the mixture over high heat until the pressure cooker starts steaming. Once steaming begins, reduce the heat to medium and continue cooking for about 4 minutes.

    1. Allowing Pressure to Release: Ensuring Safety 

    Turn off the heat and patiently wait until the steam has completely stopped before opening the pressure cooker. This step ensures safety and allows the pressure to release naturally.

    1. Mixing the Masala  Khichdi: Achieving Desired Texture 

    Once the pressure has dissipated, carefully open the pressure cooker and mix the dal khichdi masala well. The dal and rice should be very soft and slightly mushy, creating a comforting and hearty texture.

    1. Tempering the Spices: Enhancing Flavor 

    In another saucepan, heat clarified butter over medium heat. Test the oil’s readiness by adding a cumin seed; if it crackles right away, the oil is ready. Add cumin seeds, black mustard seeds, and asafetida, and stir until the seeds crackle. Then, add tomatoes, green chili, ginger, salt, and red pepper, allowing the tomatoes to cook until tender and mushy for about 6 to 7 minutes over medium heat. Lower the heat, add cilantro and garam masala, and stir for an additional minute.

    1. Incorporating the Dal Khichdi Masala: Achieving Consistency 

    Add the cooked rice to the saucepan, mixing gently. Gradually add hot water as needed to achieve the desired consistency of the dal khichdi masala, resembling a runny dough. Note that the dal khichdi masala will thicken slightly as it cools.

    1. Serving the Masala Khichdi: Enjoying Comfort and Flavor 

    Serve the masala khichdi hot, accompanied by pickle, yogurt, and papadam. This comforting and flavorful dish is sure to satisfy your taste buds and provide a wholesome meal experience.

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

  • Bread Paneer Rolls

    Bread Paneer Rolls

    Bread Paneer Rolls

    Bread Paneer Rolls

    Spicy bread Paneer rolls are great as an appetizer and a tasty compliment for afternoon tea. This is very easy and quick recipe to make. Paneer, is an Indian cheese also known as chena that is liked by all and used in many dishes. Bread paneer rolls are made with spiced paneer rolled in bread.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 6 slice soft white bread
    • 1 cup shredded paneer available in Indian grocery stores
    • 1/2 tsp salt
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp black pepper
    • 1 tsp ginger finely shredded adrak
    • 2 tbsp cilantro finely chopped hara dhania
    • 1 tsp green chili finely chopped
    • 2 tbsp hot milk, use as needed
    • 2 tbsp melted butter

    Instructions
     

    • Mix well all the filling ingredients, except milk. The texture of the mix should be soft enough to spread on bread. If needed add milk as needed. Set aside.
    • Trim the edges of the bread slices. Roll the bread very thin using rolling pin. Spread a thin layer of the mix over ¾ of the bread slice, and roll it into a cylinder, making sure ends are sealed, if needed brush the edges with water.
    • Lightly butter all around and grill on skillet over medium heat. Keep turning them, making sure rolls are evenly browned all around.
    • Serve them hot or at room temperature they taste great. You can also slice them in two to three pieces.

    Notes

    Variations
    Instead of paneer you can also use the boiled mashed potato with same spices.
    Keyword Healthy Snack, Kid Friendly, Lunch Box, Snack
    Tried this recipe?Let us know how it was!