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!
This Colorful Antipasti Bread is a delicious, beautiful, and most importantly fun, low fat and healthybread to make! (I received the original recipe from Oren Giron)
1 Kg of sifted white flour (for the best results use Bread Flour, if you can't find any, regular white flour will do the trick)
30 gr dry yeast
450-600 milliliters of lukewarm water (depending on how moist the flour is)
a bundle of fresh Basil chopped
50 gr of sugar
20 gr of salt
100 gr grated Parmesan cheese
For the filling:
3 courgettis, sliced and lightly roasted in the oven
2 red peppers, roasted and pealed
2 small sweet potatoes roasted in the oven
(you can also use an eggplant sliced and roasted, or other veggies you like roasted in the oven)
Instructions
Method
Roast and prepare the vegetable filling you intend on using in the bread.
Place all of the dough's ingredients in a mixer bowl with 450ml of water and start mixing. If dough seems a little dry add a bit more water until it forms into a smooth soft ball (but no more than 600ml), this should take about 10 minutes. you can also do this by hand.
Place the dough in a bowl, cover it and let it rise until volume has doubled. This takes about one hour, depending on the weather 🙂
Preheat the oven to 200C.
Divide the dough into 3 equal pieces and roll out each one into a rectangle (do not over knead the dough, or it will turn elastic and hard to work with).
Place a third of the vegetables on each rectangle leaving the edges empty (see photo).
Fold each vegetable topped rectangle into an oval shaped loaf (see photo).
Place loaf on baking dish lined with a baking sheet, cover and let rise until the loaf doubles in volume.
Dust the tops of the loafs with flour and make small incisions on top with a knife.
Bake for 230C for 15 minutes and then reduce to 200C for about 20 minutes.
Take a peek in the oven near the end, when the bread is nice and brown (the bottom too) its ready.
Stir-Fry Cabbage salad is a healthy mix of cabbage, carrots, beans and bell pepper, garnish with coconut. This color full crunchy salad is low in calories and very satisfying.
1/2 cup red and green bell pepper cut into thin slices
1/4 cup green beans cut in half lengthwise and then into pieces 1½” long
2 teaspoons oil
1/2 teaspoon mustard seeds
2 whole red peppers
Few leaves of curry leaves
1/4 teaspoon salt adjust to taste
Pinch of sugar
1/4 teaspoon lemon juice
2 tablespoon shredded coconut
Instructions
Method
Heat the oil in frying pan over medium high heat.
Add mustard seeds, and curry leaves. Add the red pepper as the seeds crack. (As you add the curry leaves it will splatter; be careful.) Add cabbage, carrots, bell pepper, and beans. Stir-fry three to four minutes, until the vegetables are crisp but not overcooked.
Turn off the heat, add salt, lemon juice and coconut, mix well.
Serve warm or at room temperature.
Notes
VariationsReplace the coconut with roasted crushed peanuts.
Banana Puries are delicious fried Indian puffed bread. Puries have richness of banana flavor enhanced with cardamom. Banana Puries are good for festive occasions and holidays. These can be served for breakfast or as a snack. Puries are especially good for picnic or to take for travel.
Peel and mash the banana, add the sugar, almond, butter, salt and cardamom mix it well. Add whole-wheat flour and all-purpose flour to the banana mix and make a firm and smooth dough. Keep it aside for about 2 hours.
Grease the fingers and knead the dough for a minute and divide in four equal parts
Roll them into 8” diameter and cut them in about 2” diameter, using a cookie cutter.
Heat the oil in a frying pan on medium heat. To check the heat if oil is ready put one piece of dough in oil, dough should sizzle and come up slowly.
Fry the puries few at a time don’t over crowd the frying pan. Puries will puff and fry them till they are dark brown from all around. It will take about 2 minutes to fry every batch.
Take them out over paper towel so it can absorb the extra oil.
Notes
Notes:This is good recipe for vegan by replacing the butter with oil. Puries can be served hot or eaten at room temperature. Banana Puries can be stored for a week; you don’t need to refrigerate them.
This colorful veggie wrap is my favorite lunch box item. One bite of it and your kids will crave for more. It tastes the same whether it’s served hot or cold. It does not contain any chilies. The tomato sauce used in this recipe may be replaced by pudina (mint) chutney. The cream cheese is optional. Alternatively, the cream cheese may be replaced with mayonnaise or hung curd. In order to obtain tri-color phulkas (Flat Indian Bread), doughs are used from the Carrot Paratha, Ajwain Paratha and Palak (Spinach) Paratha recipes. However, normal wheat dough too can be used.
As a Kindergarten teacher I have spent years observing children eating their lunch box. I also raised two very picky eaters. One thing I have noticed over the years is that children truly love eating pasta. This was my inspiration to try a fusion recipe – Paneer Curry Pasta Salad.
1 cup 1 cup of sweet corn kernels (fresh or frozen, I used fresh)
1/2 cup of light whipped cream cheese
1/4 cup golden raisins
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 yellow onion, diced
6 baby carrots, diced
1/2 teaspoon garlic powder
3 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon curry powder
1 lemon – zested; ½ lemon juiced
(dash of chili powder to taste, especially if adults will be eating alongside the children)
Instructions
Method
In a 4-qt sauce pan, add 8 cups of water and 1 teaspoon salt. Bring to a boil. Add pasta and boil on high heat until tender (~25 minutes). Drain in colander. While pasta is boiling gather and prepare other ingredients.
Gently saute paneer cubes in 1 tablespoon olive oil in a nonstick pan (gently brown). Set the paneer cubes aside and leave oil in the pan.
Add the remaining 2 tablespoons of olive oil into the nonstick pan. Heat to medium-high. Progressively add ingredients in the following order:
Carrots – sautee for about 1 minute
Onions – mix
Curry powder and garlic powder – mix
Corn – mix
Green and red bell peppers – mix
Saute all ingredients together for about 1 minute.
Paneer Paratha is whole-wheat flat bread filled with mildly spiced paneer Indian Cheese). This is a good breakfast option. Paneer paratha can be served by itself or enjoyed with any gravy-based dish.
In a bowl, mix whole-wheat, all-purpose flour, salt and oil. Add water to make soft dough (adjust the water as needed).
Knead the dough on a lightly greased surface. The dough should be very smooth and soft.
Set the dough aside and cover. Let the dough rest for at least ten minutes.
Filling
Mix all the ingredients for filling together, mix it well (don’t knead the filling).
Making Paratha
Divide the dough and the paneer mix into 6 equal parts.
Roll the dough into 3-inch diameter circles. Place the paneer balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
Let them settle for 3 to 4 minutes before rolling them.
Heat the skillet on medium high. An iron skillet works best. To check if the skillet is hot enough. Sprinkle a few drops of water on the skillet, water should sizzle. Skillets should not be smoking.
Before rolling the paratha roll the filled ball in dry whole-wheat flour.
Lightly press the ball and keep it sealed side up. Roll the ball lightly handed in to 6–7-inch circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Place the paratha over the skillet. About half a minute you will see the paratha changing in color lightly and puff different places.
Then flip the paratha over. You should see some light golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula that will help the paratha too puff from other sides.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
For best taste serve parathas hot as they get soft as they cool.
Parathas can be kept outside for a day. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Reheat a skillet or toaster oven.
These are absolutely delicious and flavorful sandwiches that are quick and easy to make. Tofu sandwiches are healthy and appropriate for Vegans, too. The Tofu provides a great source of protein, while the Hari Cilantro chutney brings in a unique ethnic flavor to the sandwich. These sandwiches make a great “to-go” lunch.
Prepare sandwich ingredients: Slice tofu into ¼” thickness and pat dry. Wash and remove ends of zucchini, then cut lengthwise into approx. ⅛” thick slices. Wash and slice tomatoes. Set aside.
Mix Hari Cilantro Chutney and sugar, set aside.
Generously grease a flat skillet and bring to medium heat. Add tofu and zucchini slices and lightly sprinkle with salt. Grill on both sides until they are light-brown in color. Remove from skillet and wipe skillet clean.
Slice rolls lengthwise through the center and lightly spread with olive oil on the inside portion. Place on medium-heat skillet to toast. Turn off the heat.
Assemble the sandwich over the skillet: Turn over the roll and lightly spread Hari Cilantro Chutney on the bottom half of the roll. Layer with lettuce followed by tofu slices. Spread tofu with more chutney. Layer with zucchini followed by tomatoes. Cover with the top half of the roll.
Notes
VariationYellow Squash, eggplant, or mushrooms also taste great in this sandwich.
Hot and Cold Bean Salad in Lettuce Cups with Tomato Lime Dressing
This Hot and Cold Bean Salad in Lettuce Cups with Tomato Lime Dressing recipe is full of color and bursting with flavors and textures. The best way to serve this salad is both hot and cold at the same time. Confused!? Well, don't be.One ingredient is warm and the rest of them are cold. The best thing is that the cup in which it is served can also be eaten (so minimal washing after). That is a well deserved bonus for all the busy bees out there along with the recipe being a healthyvegan and a great meal for those who are diet conscious.
3-4Whole iceberg lettuce leaves or gem lettuce leaves :
Wash and trim the edges of the leaves.
1/2 hour before serving time, take a large bowl of cold water and add ice cubes.
Plunge the lettuce leaves in this ice cold water.
Instructions
Method
Wash and chop the veggies. Keep the chopped avacado in a seperate bowl. Refrigerate rest of the veggies.
Wash the mint and coriander leaves and chop coarsely
Grate the garlic finely.
De-seed and chop the red chili.
Finely chop the lemon thyme sprigs.
Mix all the ingredients given for the salad dressing and refrigerate.
Assemble and serve:
In a large bowl add the chopped veggies except avocado, mint and coriander leaves.
Add half the dressing and mix two to three times.
Drain and rinse the beans to get rid of the excessive salt. Add fresh water (just enough to barely cover the beans).
Cook in microwave high for 4-5 mins until pipping hot.
Add this to the veggie mix along with the avacado and toss once.
Serve immediately in the chilled lettuce cups along with the reserved salad dressing.
Notes
Notes:
Avocado can turn mushy if mixed at the beginning and will not look and taste nice.
It is important to serve the dressing chilled even if the salad is at room temperature. The reason being, flax seed oil contains more than 50% of good fats (omega 3 and omega 6) which gets destroyed when heated. Even though this is a healthy oil,1-2 tbsp is enough as it does comes with more or less the same amount of calories as the others. If this oil is unavailable, please kindly use olive oil or peanut oil for a smoky tasty.
Points to remember:
Buy fresh vegetables and cut them before 20 minutes or so before serving time.
Refrigerate all the vegetables added in this salad before and after cutting them until serving time.
This dish is a favorite for breakfast or as a light snack in different parts of India. Being raised in Bihar, my mother was very fond of Chudwey. She would often prepare this dish as a special snack for guests to be served with tea. I have grown up loving this recipe and thought I would share it with all of you. This is a quick and easy recipe to make and very delicious.
2cupsthick poha, poha is available in different thickness
1cupgreen peas, I am using frozen
2tbspoil
1tspmustard seedsrai
3cardamomsilachai
1/2tspturmerichaldi
1/4tspred chili powder
1green Chile finely chopped
1tspginger finely chopped
1tspsalt
1tspsugar
1tsplemon juice
2tbspcilantro finely choppedhara dhania1
2lemon slice for garnishing
1/4cupchopped tomatoes for garnishing
Instructions
Gently wash poha in a colander and let it sit/drain for approx. 10 minutes.
Sprinkle turmeric, chili powder and salt and toss with a fork.
Wash and drain green peas and set aside.
Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack. Add cardamom, ginger and green chili and stir for a few seconds. Then add green peas and cook until they are tender.
Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
Remove from heat and add lemon juice, sugar and cilantro. Mix and cover for few minutes.
Notes
Serve hot with a side of Hari Cilantro Chutney.Tips: Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy.Varying brands of Poha may absorb water differently. Therefore use your judgment while cooking, to add a few tablespoons of water, if it feels too dry.I am using frozen baby green peas, but you can use fresh or frozen of any style green peas. Just make sure that they are fully cooked before you add the poha.
Rava Idli is a popular South Indian dish. The traditional way of making idlis would take two days. This recipe is much quicker and easier, and tastes just as delicious! Rava Idlis can be enjoyed as a snack or as a light meal.
22 green chilies sliced lengthwise and cut in half.
Utensils for Steaming Idlis
Idli stand – this has three to four plates stacked over each other.
Covered pot, large enough to hold the idli stand.
Alternatively, an egg poacher can work just as well,
Instructions
Mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and 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 if it is too thick.
Add approximately ¾ 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 the idlis ten to twelve 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 the idlis, 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 mould. The idlis should be spongy and soft.
For The Seasoning
Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds and remove from the heat.Pour the seasoning over the Idlis on the serving plate.
Notes
TipsYou can replace the cabbage with shredded carrots.This recipe will make slightly more than 16 idlis. If you choose, you can make it in two batches. The batter can be prepared all at once; however, you must add the Eno just prior to pouring into the idli stand.Serving SuggestionsServe seasoned Idlis with coconut or cilantro chutney.Serve Idlis with samber (south Indian vegetable soup). Idlis do not have to be seasoned for that.Stir-fry Idlis in the seasoning oil mixture over medium heat for a few minutes. They will turn slightly brown.
Rava Idli is a popular South Indian dish known for its simplicity and delicious taste. Rava Idli is a fantastic option for a quick & easyappetizer or snack, and it also makes for a convenient lunch box suggestion. Rava idli recipe is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made from idli rava, a type of semolina, this dish is easy to prepare and requires minimal ingredients.
Idli rava is coarser in texture compared to regular semolina, giving the idlis a unique taste and texture. In this rava idli recipe, we will explore the process of making rava idli and various tips, variations, and benefits associated with it.
Making Rava Idli: Step-by-Step Guide
Preparation of Batter
To begin rava idli preparation, start by heating a tablespoon of oil in a pan. Add mustard seeds and allow them to splutter. Then, add finely chopped green chilies, grated ginger, and curry leaves for added flavor. Sauté for a few minutes until the raw aroma disappears. Incorporating these spices enhances the taste of rava idli.
Roasting Idli Rava
Next, add idli rava to the pan and roast it for a few minutes until it turns aromatic and light golden brown. Roasting the idli rava adds a nutty flavor to the dish and ensures that the idlis are soft and fluffy.
Preparing the Batter
Transfer the roasted idli rava to a mixing bowl and let it cool slightly. Then, add yogurt and water to the roasted rava and mix well to form a thick batter. Allow the batter to rest for 10-15 minutes to allow the idli rava to absorb the moisture. This step is crucial for achieving the perfect texture in rava idli.
Seasoning the Batter
Meanwhile, prepare the seasoning by heating oil in a small pan. Add mustard seeds, urad dal, and cashew nuts, and fry until the dal turns golden brown and the nuts are lightly roasted. Pour this seasoning over the rava idli batter and mix well. Seasoning adds a depth of flavor to the rava idli and makes it more aromatic.
Adding Baking Soda
Just before steaming the idlis, add baking soda to the batter and mix gently. Baking soda acts as a leavening agent and helps in making the idlis soft and fluffy. However, it’s important not to overmix the batter at this stage to ensure that the idlis remain airy and light.
Steaming the Idlis
Grease the idli molds with oil and pour the batter into each mold. Place the molds in a steamer and steam the idlis for 10-12 minutes or until they are cooked through. Insert a toothpick into the center of an idli to check for doneness. If it comes out clean, the idlis are ready to be served.
Tips for Perfect Rava Idlis
Use fresh idli rava for the best results. Stale or old rava may result in dense and hard idlis.
Adjust the consistency of the batter by adding more water if it’s too thick or yogurt if it’s too thin.
For enhanced flavor, you can add grated vegetables like carrots, peas, or capsicum to the batter.
Serve rava idli hot with coconut chutney or sambar for a wholesome and satisfying meal.
Variations of Rava Idli
Vegetable Rava Idli: Add finely chopped vegetables like carrots, peas, and bell peppers to the batter for a nutritious twist.
Spicy Rava Idli: Increase the quantity of green chilies and add finely chopped coriander leaves for a spicier version of rava idli.
Paneer Rava Idli: Grate paneer and mix it into the batter along with some chopped mint leaves for a rich and flavorful variation.
Masala Rava Idli: Add a teaspoon of garam masala powder to the batter along with some tomatoes for a masaledar twist.
Benefits of Rava Idli
Nutritious: Rava idli is a good source of carbohydrates, proteins, and essential nutrients, making it a wholesome meal option.
Easy to Digest: Since idli rava is made from semolina, it’s easy to digest and is suitable for people of all ages.
Quick and Easy: Unlike traditional idlis, which require fermentation, rava idli can be prepared instantly, making it a convenient option for busy days.
Versatile: You can customize rava idli with different toppings and seasonings to suit your taste preferences.
FAQs about Rava Idli
Can I use regular semolina instead of idli rava?
While you can use regular semolina to make idlis, the texture and taste may vary slightly from traditional rava idli. Idli rava is coarser and gives a unique texture to the idlis.
How long should I steam the idlis?
Steam the idlis for 10-12 minutes or until a toothpick inserted into the center comes out clean. Over-steaming may result in dry and rubbery idlis.
Can I make rava idli without baking soda?
Baking soda helps in making the idlis soft and fluffy. However, if you prefer not to use it, you can substitute it with a pinch of fruit salt or eno.
For more delicious recipes, you can explore other recipes on Manjula’s Kitchen.
Wash karelas thoroughly and using a knife, scrape the skin. Set the scrapes aside.
Make a slit in the karelas length wise and remove the seeds. Add karelas and the skin scrapings to a bowl. Mix and sprinkle with salt and lemon juice. Let it marinate for at least an hour.
Squeeze the karelas to remove all the marinade. Wash karelas twice with hot water and then squeeze out all the water. Separate the scrapings from the whole karelas.
Preparing the Filling:
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds and asafetida to the oil. After the cumin seeds crack, add the karela scrapings and stir fry for about 2 minutes.
Add gram flour (besan) and stir-fry for another minute.
Add all the remaining dry spices: coriander powder, fennel powder, turmeric, chili powder, and mango powder. Sauté for a minute and then turn off the heat.
Stuff the split karelas with this spice mixture (there should be some spice mix remaining, which will be used later). Tie the karelas with a thread so that the stuffing does not come out while cooking.
Cooking the Stuffed karelas:
Add 2 tablespoons of oil in a sauce pan over medium heat. Spread the stuffed karelas in the pan and sprinkle with salt. Cover the pan and let it cook for about 2 minutes.
Turn the karelas over to the uncooked side and cook for about 1 minute. Repeat until all four sides of the karelas are cooked.
Sprinkle 2 tablespoons of water and the remaining spice mixture over the karelas. Cover the pan and let it cook for 2 more minutes.
Remove the lid to see if the karelas are tender. Gently turn them over a few more times, making sure they are covered with the spice mixture.
Notes
NotesStuffed karela can be served hot or cold and can be refrigerated up to a week.VariationsFor a slightly sweeter taste add 2 tablespoons of sugar to the cooked spice filling, prior to stuffing the karela.I like to Serve Karela with Urad Dal Tadka, Mixed Dal, Dal Makhini and Rice
Keyword Bitter Melon, Diabetic Friendly, Healthy Side Dish
Mix all dry ingredients together in a bowl: flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
Add oil and yogurt to the flour mix and mix well. Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.
Divide the dough into six to eight equal parts. Using your oiled palm, roll each one into a smooth ball and press flat.
Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.
Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.
After few seconds, spread ½ teaspoon oil onto the thepla using a spatula. Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.
Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides. Remove from heat.
Repeat with the remaining dough, untill they are all done.
Notes
Serving SuggestionsMethi Thapla can be served plain or serve with Plain Yogurt or try with Date and Raisin Chutney, this sweet and chutney can really enhance the flavor.VariationThis recipe uses dry fenugreek leaves, as they are available year-round. But fresh fenugreek leaves are ideal if you can find them. Substitute ½ cup fresh chopped fenugreek leaves for the dry leaves.
Steamed gram-flour dumplings cooked in spicy gravy is a popular North Indian dish from the Indian state of Rajasthan. This mouth-watering dish will surely tantalize your taste buds with its rich, spicy flavors and delightful texture. Ideal for those who crave a hearty and flavorful meal, this Rajasthani delicacy is both satisfying and memorable. Enjoy the authentic taste of Rajasthan with every bite!
1 1/4 cups besan (gram flour) (available in Indian grocery stores)
1/2 teaspoon chili powder adjust to taste
1/2 teaspoon salt
1/8 teaspoon turmeric (haldi)
3 tablespoons yogurt (dahi)
3 tablespoons oil
For the kadhi
1 cup yogurt (dahi)
1 tablespoon besan (gram flour)
1/4 teaspoon turmeric powder (haldi)
1/4 teaspoon chili powder adjust to taste
1 tablespoon coriander powder (dhania)
1 teaspoon salt adjust to taste
2 tablespoons oil
1 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/8 teaspoon asafetida (hing)
4 whole red chilies
1 bay leaf (tejpat)
1 black cardamom optional
1/2 teaspoon paprika (dagi mirch)
For Garnish
2 tablespoons chopped cilantro
Instructions
For Gattes
Mix all the ingredients in a mixing bowl and gather into a soft dough, adding a little water if needed. At this point the dough will be a bit sticky; wetting your fingers with oil or water will help.
Divide the dough into four or five parts. Roll each one between your palms into a long, smooth log, approx. five” in length and ¾” in diameter. You will need to oil your palms to prevent the dough from sticking.
Bring three cups of water to a boil in a pot. Gently drop the gatte logs into the boiling water and cook for four to five minutes, or until they begin to float up to the surface.
Remove the cooked Gatte logs from the water and let them cool.
Slice the logs into approx. ¾ inch pieces. Set the Gatte aside.
For The Kadhi
Mix yogurt and gram flour into a smooth paste. Add turmeric, chili powder, and coriander powder to the yogurt paste.
Pour the oil into a saucepan over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks immediately, the oil is ready. Add the cumin seeds, mustard seeds, and asafetida.
When seeds crack add the whole red chilies, bay leaf, cardamom, and paprika. Stir for a few seconds.
Pour in the yogurt paste and stir for two minutes. Add three cups of water and stir until the gravy comes to a boil. Add salt to taste.
Add the gatte to the gravy. Cover and cook over low-to-medium heat for 20 minutes or longer. Turn off the heat.
Add cilantro and cover the pot for a few more minutes.
Now you are ready to serve!
Notes
Other Suggestions
A slice of gatte can be cooked in advance and added to the gravy later. Gatte can be frozen for up to a month or refrigerated for a few days.
Slices of gatte are used to make a wide variety of dishes, including subji (cooked dry vegetables), rice pulao, etc.
A slice of gatte can be fried and served as a snack.
A slice of gatte can be used to make raita (mixed with yogurt).
Gatte Ke Kadhi is a traditional North Indian dish made primarily with chickpea flour (besan) dumplings cooked in a tangy yogurt-based curry/gravy. The dish is gluten-free and suitable for individuals observing a gluten-free diet. It is often prepared during festive occasions like Karwa Chauth, a Hindu festival where married women fast for the well-being and longevity of their husbands. The addition of lentils (Dal) and vegetables enhances the nutritional value of the dish, making it a wholesome and flavorful option for a vegetarian meal.
Gatte ki kadhi, also known as gatta kadhi or gatte ki sabji, is a traditional Rajasthani dish that combines chickpea flour dumplings (gatte) with a tangy yogurt-based curry (kadhi). This hearty and flavorful dish is a staple in Rajasthani cuisine and is often enjoyed with rice or roti. In this recipe, we’ll show you how to make Rajasthani gatte ki kadhi from scratch, so you can enjoy the authentic flavors of Rajasthan in the comfort of your own home.
Step 1: Preparing the Gatte:
To start, we’ll prepare the gatte, which are the chickpea flour dumplings that give this dish its unique texture. In a mixing bowl, combine chickpea flour (besan), yogurt, salt, red chili powder, turmeric, and a pinch of asafoetida (hing). Knead the mixture into a smooth dough, adding water as needed to achieve the right consistency. Divide the dough into small portions and shape them into cylindrical dumplings.
Step 2: Boiling the Gatte:
Next, we’ll boil the gatte to cook them through before adding them to the kadhi. Bring a pot of water to a boil and gently add the gatte to the boiling water. Let them cook for about 10-12 minutes, or until they float to the surface and are cooked through. Once cooked, remove the gatte from the water and set them aside to cool slightly.
Step 3: Preparing the Kadhi Base:
While the gatte are boiling, we’ll prepare the kadhi base. In a separate bowl, whisk together yogurt, chickpea flour, turmeric, red chili powder, and salt until smooth. This mixture will form the base of the kadhi and give it its creamy texture. Be sure to whisk out any lumps to ensure a smooth consistency.
Step 4: Tempering the Kadhi:
In a large pan, heat oil and add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies. Let the seeds splutter and release their aroma, infusing the oil with flavor. This tempering adds depth and complexity to the kadhi, enhancing its overall flavor.
Step 5: Cooking the Kadhi:
Once the tempering is ready, pour in the yogurt-chickpea flour mixture and stir well to combine. Add water to adjust the consistency of the kadhi and bring it to a gentle simmer. Let the kadhi cook for about 10-15 minutes, stirring occasionally, until it thickens slightly and the raw taste of the chickpea flour is cooked out.
Step 6: Adding the Gatte:
Once the kadhi is cooked to perfection, it’s time to add the boiled gatte to the curry. Carefully slice the gatte into bite-sized pieces and add them to the kadhi. Let them simmer in the kadhi for a few minutes to absorb the flavors of the curry and heat through.
Step 7: Finishing Touches:
Before serving, garnish the gatte ki kadhi with freshly chopped cilantro leaves for a pop of color and freshness. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the kadhi hot with steamed rice or roti for a comforting and satisfying meal.
Tips for Making Perfect Gatte Ki Kadhi:
Ensure the Gatte are Firm: Make sure the gatte dough is kneaded well to avoid any cracks or breakage while boiling.
Adjust the Consistency: If the kadhi is too thick, add more water to thin it out. If it’s too thin, let it simmer for longer to thicken.
Taste and Adjust Seasoning: Taste the kadhi before adding the gatte and adjust the seasoning as needed with salt, red chili powder, or other spices.
Variations of Gatte Ki Kadhi:
Vegetable Gatte Ki Kadhi: Add diced vegetables such as carrots, peas, and potatoes to the kadhi for added texture and nutrition.
Paneer Gatte Ki Kadhi: Substitute paneer cubes for the gatte to create a rich and creamy variation of the dish.
Spinach Gatte Ki Kadhi: Stir in chopped spinach leaves to the kadhi for a vibrant green color and earthy flavor.
Benefits of Including Gatte Ki Kadhi in Your Diet:
Rich in Protein: The combination of chickpea flour and yogurt in gatte ki kadhi provides a good amount of protein, essential for muscle repair and growth.
Probiotic Benefits: Yogurt used in the kadhi is rich in probiotics, which promote a healthy gut microbiome and aid digestion.
Nutrient-Dense: Gatte ki kadhi is packed with vitamins, minerals, and antioxidants from the spices and ingredients used, contributing to overall health and well-being.
Frequently Asked Questions (FAQs) about Gatte Ki Kadhi:
Q: Can I make gatte ki kadhi in advance?
A: Yes, you can make the kadhi base in advance and store it in the refrigerator for up to 2 days. Add the gatte and simmer just before serving.
Q: Can I freeze gatte ki kadhi?
A: While you can freeze gatte ki kadhi, the texture of the gatte may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.
Q: Can I adjust the spice level of gatte ki kadhi?
A: Yes, you can adjust the amount of red chili powder and green chilies according to your taste preferences. If you prefer a milder kadhi, reduce the amount of spice used.
For more delicious Rajasthani recipes, visit Manjula’s Kitchen. Explore a variety of traditional dishes from Rajasthan, including dal bati churma, laal maas, and more, to experience the rich flavors and culinary heritage of the region.
I am fond of Mediterranean food, so I made my own version of wrap inspired by Mediterranean flavors. I used big sized roti/chapati for the wrap, eggplant pakoras/fritters along with home-made hummus and mint chutney.
