Category: Special Occasion Recipes

Special Occasion Recipes: Celebrate with Delicious Indian Vegetarian Dishes

In Indian culture, food is an integral part of every celebration, festival, and special occasion. Whether it’s a grand wedding, a religious festival, or a simple family get-together, the menu is always elaborate, reflecting the richness of the Indian culinary heritage. Special occasions call for special dishes, and when it comes to Indian cuisine, the options are endless. From mouth-watering appetizers to sumptuous main courses and decadent desserts, Indian vegetarian recipes can make any celebration truly unforgettable.

The Importance of Food in Indian Celebrations

Food plays a central role in Indian celebrations, symbolizing prosperity, happiness, and togetherness. Each dish is thoughtfully prepared, using ingredients that are in harmony with the occasion’s significance. Traditional recipes passed down through generations often take center stage, with a focus on flavors, textures, and presentation.

Indian vegetarian cuisine, in particular, offers a wide range of options that cater to various dietary preferences and religious practices. These recipes are not only delicious but are also steeped in cultural and regional significance, making them ideal for special occasions.

Must-Try Indian Vegetarian Recipes for Special Occasions

Paneer Lababdar

Paneer Lababdar is a rich and creamy dish made with paneer (Indian cottage cheese) cooked in a tomato-based gravy. The addition of cream and butter gives it a luxurious texture, making it perfect for a festive meal. Serve it with naan or pulao for a complete experience.

Dum Aloo

Dum Aloo is a popular dish from North India, where baby potatoes are cooked slowly in a spicy yogurt-based gravy. The slow cooking process, known as “dum,” ensures that the flavors are deeply infused into the potatoes, making it a favorite for special occasions.

Malai Kofta

Malai Kofta is a classic dish that features soft, melt-in-the-mouth koftas (dumplings) made from paneer, potatoes, and nuts, simmered in a creamy tomato gravy. It’s a dish that’s sure to impress your guests and is often served at weddings and celebrations.

Pulao with Nuts and Raisins

A fragrant and flavorful rice dish, pulao is often prepared with a variety of spices, nuts, and raisins. This dish is a staple at Indian weddings and festivals, offering a delightful combination of sweet and savory flavors.

Gajar Ka Halwa

No Indian celebration is complete without dessert, and Gajar Ka Halwa (carrot pudding) is a must-have. Made with grated carrots, milk, sugar, and ghee, this dessert is garnished with nuts and is often served during Diwali and other festive occasions.

Puran Poli

Puran Poli is a traditional Maharashtrian sweet flatbread stuffed with a filling made from chana dal (split chickpeas) and jaggery. This delicacy is commonly prepared during festivals like Holi and Ganesh Chaturthi and is enjoyed by people of all ages.

Kofta Biryani

Biryani is synonymous with celebration, and Kofta Biryani adds a vegetarian twist to this classic dish. Made with spiced koftas, basmati rice, and aromatic spices, this dish is layered and slow-cooked to perfection, making it ideal for festive gatherings.

Dahi Bhalla

Dahi Bhalla is a popular North Indian snack made from deep-fried lentil balls soaked in yogurt and topped with chutneys and spices. This dish is a favorite during festivals like Holi and Diwali and is loved for its tangy and sweet flavors.

Shahi Paneer

Shahi Paneer is a royal dish that lives up to its name. “Shahi” means royal, and this dish is made with paneer cooked in a rich and creamy gravy of cashews, almonds, and cream. It’s a dish that is often reserved for the most special occasions.

Kheer

Kheer, a rice pudding, is one of the most beloved Indian desserts, often prepared for festivals and celebrations. Made with rice, milk, sugar, and flavored with cardamom and saffron, kheer is garnished with nuts and dried fruits, making it a fitting end to a celebratory meal.

Tips for Planning a Special Occasion Menu

Balance the Menu: Ensure that your menu has a good mix of appetizers, main courses, and desserts. Include a variety of flavors and textures to keep your guests engaged.

Consider Dietary Preferences: Indian cuisine offers a range of vegetarian options, but it’s also important to consider other dietary needs, such as vegan or gluten-free preferences.

Plan Ahead: Special occasion meals often require elaborate preparation. Plan your menu in advance and do as much prep work as possible the day before the event.

Presentation Matters: The way you present your food can enhance the dining experience. Use garnishes, elegant serving dishes, and thoughtful plating to make your dishes visually appealing.

Conclusion

Indian vegetarian cuisine offers a rich tapestry of flavors and dishes that are perfect for any special occasion. Whether you’re celebrating a wedding, a festival, or just gathering with loved ones, these recipes will add a touch of festivity and joy to your table. From creamy paneer dishes to decadent desserts, each dish is crafted to make your celebration memorable.

For more special occasion recipes, visit Manjula’s Kitchen – Special Occasion Recipes. Explore a world of flavors and find the perfect dishes to make your celebration truly special.

Sweet Paratha
Sweet Paratha

Sweet Paratha is whole wheat flat bread. This Paratha is filled with a delicious combination of nuts, cinnamon and sugar. It makes a great and easy breakfast or a snack with cup of tea or coffee!

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Course Bread
Cuisine Indian

Servings 4 Paratha

Ingredients

Dough
1 cup whole wheat flour
1/4 teaspoon salt
1 tablespoon oil
Approx. 1/3 cup lukewarm water
Filling
1/3 cup almonds coarsely grind
1/3 cup walnuts coarsely grind
2 tablespoon coconut powder
1 teaspoon cinnamon powder
1/3 cup sugar
Also need
1/4 cup whole wheat flour for rolling the Paratha
Approx. 1-1/2 tablespoons oil for cooking the Paratha

Instructions

In a bowl mix the flour, salt, and oil. Add about 1/3 cup of water to make dough add remaining water as needed to make smooth and pliable dough. Knead the dough on a lightly greased surface. Cover the dough and keep it aside for at least 15 minutes.
For the filling mix the almonds, walnuts coconut, cinnamon, and sugar, set aside.
Knead the dough again and divide into 4 equal parts.
Roll the dough into 3-inch diameter circles. Place about 3 tablespoons filling mix in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all four balls.
Let them settle for 3 to 4 minutes before rolling.
Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. When the water sizzles right away, the skillet is ready.
First lightly roll the filled ball in dry whole-wheat flour.
Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball lightly into about 7-inch circles. 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. After a few seconds you will see the Paratha change color and puff in different places.
10. At this point flip the Paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread about 1 teaspoon of oil on the Paratha. Again, flip the Paratha and lightly press the puffed areas with a spatula.
Flip again and press with the spatula making sure the Paratha is golden-brown on both sides.
Sweet Paratha can be served hot or at room temperature. Paratha can be kept at room temperature for about week.

Keyword parantha

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Sweet Paratha: A Delectable Indian Dessert

Sweet Paratha is a delightful and indulgent Indian dessert that combines the savoury goodness of paratha with the sweetness of sugar, jaggery, or other sweet fillings.

This versatile dish can be enjoyed as a treat on its own or paired with a dollop of yogurt, a drizzle of honey, or a sprinkle of powdered sugar.

Sweet Paratha is loved for its crispy exterior, soft interior, and irresistible sweetness, making it a favorite among both children and adults.

Benefits of Sweet Paratha:
- Energy Boost: Sweet Paratha is a rich source of carbohydrates, which provide a quick and sustained source of energy. Whether enjoyed as a breakfast dish or a midday snack, Sweet Paratha can help fuel your body and keep you feeling energized throughout the day.
- Comfort Food: The warm and comforting flavors of Sweet Paratha make it the perfect indulgence for chilly mornings or cozy evenings. The combination of sweet fillings and savory dough creates a satisfying and heartwarming dish that’s sure to lift your spirits and tantalize your taste buds.
- Customizable: Sweet Paratha is incredibly versatile and can be customized to suit individual taste preferences. From traditional fillings like sugar and jaggery to more exotic options like chocolate, fruit compote, or nut butter, the possibilities for creating unique and delicious Sweet Paratha variations are endless.
Variations of Paratha:
- Paneer Paratha: 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.
- Pizza Paratha : Pizza has become a universal food enjoyed by all. Pizza paratha is perfect for the times when you want to enjoy homemade pizza.
- Masala Paratha: This paratha is a combination of whole wheat flour and besan with a mix of delicious spices. Masala Paratha is a great breakfast treat and also a great lunch box option.
- Matar Ka Paratha: Matar Ka Paratha is stuffed paratha with spicy green peas and is a delicacy. Matar Ka Paratha can be part of any main meal, making it a special treat.
Tips for Making Perfect Sweet Paratha:
- Knead the Dough Well: Properly kneaded dough is the key to soft and pliable parathas. Ensure that the dough is smooth, elastic, and free of lumps to achieve the perfect texture in your Sweet Paratha.
- Roll Out Evenly: Roll out the dough into thin, even circles to ensure that the Sweet Parathas cook evenly and develop a crispy exterior. Use a rolling pin and a dusting of flour to prevent sticking and achieve uniform thickness.
- Seal the Edges: Seal the edges of the rolled-out dough tightly to prevent the filling from spilling out during cooking. Press the edges firmly together and pinch them closed to create a secure seal.
FAQs about Sweet Paratha:

Can I make Sweet Paratha ahead of time?

Yes, you can prepare the dough and filling for Sweet Paratha in advance and store them separately in the refrigerator. When ready to cook, simply assemble the parathas and cook them fresh for the best taste and texture.

Is Sweet Paratha suitable for vegetarians?

Yes, Sweet Paratha is vegetarian-friendly as it does not contain any meat, poultry, or fish. However, be mindful of the ingredients used in the filling, especially if using commercial products like chocolate spread that may contain animal-derived ingredients.

Can I make Sweet Paratha without sugar?

Yes, you can adjust the sweetness of Sweet Paratha according to your taste preferences or dietary restrictions. Substitute sugar with natural sweeteners like honey, maple syrup, or date syrup, or omit the sweet filling altogether for a less sweet version of the dish.

Sweet Paratha is a delectable and versatile dessert that offers a perfect balance of sweetness and indulgence. Whether enjoyed on its own or paired with your favorite accompaniments, Sweet Paratha is sure to delight your taste buds and satisfy your cravings for something sweet.

With its simple preparation, customizable fillings, and irresistible flavor, Sweet Paratha is a must-try dish for anyone looking to explore the rich and diverse world of Indian cuisine.
July 5, 2023
Mango Pickle (Aam ka Achar)
Mango Pickle (Aam ka Achar)

Mango pickle is a spicy and tangy gluten free condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra "oomph" to every meal.

5 from 1 vote

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Course Pickle
Cuisine Indian

Servings 12 oz pickle

Ingredients

1 large green mango raw pickling mango/about 2-1/2 cup cubed mango (they are available at Indian and Asian grocery store)
1 tablespoons salt
1 teaspoon red chili powder, adjust to taste (lal mirch)
1/4 teaspoons turmeric (haldi)
1 tablespoons coriander seeds crushed(dhania)
1 tablespoon fennel seeds crushed(Saunf)
1 teaspoon fenugreek seeds (sabut mathi)
1 teaspoon nigella seeds/kalonji
2 tablespoons mustard oil or olive oil

Instructions

Wash and dry the mango, cut in small cubes with skin.
In a glass bowl put the mango with salt and mix it well.
Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later.
Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist. Note: Mangoes will reduce in volume.
Add all the spices to salt water and keep it aside.
Mix spices, water and oil to mango slices.
Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices.

Keyword Pickle

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July 3, 2023
Sooji ka Halwa, Rava Sheera, Suji Halwa
Sooji ka Halwa, Rava Sheera, Suji Halwa

Sooji Halwa is a traditional but popular dessert. Sooji Halwa is delicious sweet snack and a welcome treat for guests. I have done this recipe a few years ago and now decided to do another version of Sooji Halwa with little twist, turning this into an exotic Halwa beyond your belief.

4.86 from 7 votes

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Course Dessert
Cuisine Indian

Servings 4 people

Ingredients

1/2 cup sooji rava, semolina
2 Tbsp milk
1/4 cup clarified butter ghee
1/3 cup sugar
1-1/2 cups water
1/8 tsp cardamom powder ilachi
few strings saffron kaser
1 Tbsp sliced pistachios pista

Instructions

In a bowl mix the sooji and milk together and set aside for about five minutes. This will become lump brake it up with fork
In a boiling water add sugar, cardamom powder, and saffron mix it well, and Set aside.
In a frying pan heat the clarified butter over medium heat, just enough to make the ghee warm. Turn off the heat and add the sooji. Mix the sooji with ghee pressing with spatula making sure ghee and sooji is mix well and no lumps.
Open the heat again to medium low and roast the sooji to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
Add the syrup slowly, as you add the syrup to sooji water will splatter. Let it cook for about 4 minutes.
Sooji will absorb the water, as the Halwa cools, so keep Halwa a little softer then you want.
Garnish with pistachios and serve warm for the best taste.

Notes
Serving suggestion
Serve warm halwa over ice cream and garnish with pistachios, shaved almonds or shredded coconut.
For breakfast serve with Potato curry and Puri.

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August 14, 2022
Gulab Jamun
Gulab Jamun

Gulab Jamun is a delicious Indian version of donuts immersed in warm sweet syrup. As India’s most popular dessert, gulab jamun is a staple in most parts of the country. Gulab jamuns are served for almost every celeberations. Gulab jamuns can be served warm or at room temperature. Gulab jamun is one of the desserts I make the more often, because this is an easy recipe to make and in my family everyone like them especially my grandkids.

4.37 from 11 votes

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

Course Dessert
Cuisine Indian

Servings 10 Gulab Jamuns

Ingredients

1 cup nonfat milk powder
1/4 cup All Purpose flour plain flour, maida
3 Tbsp unsalted butter at room temperature
1/4 cup room temperature whole milk
Pinch of baking soda
1 3/4 cup sugar
1 1/2 cup water
4 cardamom pods (ilachi) coarsely ground
1 Tbsp sliced almonds and pistachio
Oil for deep-frying

Instructions

Syrup
In a large pan, combine the water, sugar, and ground cardamom seeds and bring to a boil. Let the syrup boil for another minute to completely dissolve the sugar. Turn off the heat.
Set the syrup aside.
Gulab Jamun
In a bowl, mix the milk powder, flour and baking soda.
Add the butter and mix well.
Add milk to make soft dough. The dough will be sticky. The milk powder will absorb the extra milk.
If the dough is dry, add more milk to make it soft. Let the dough sit for a few minutes.
Grease your palms with butter and knead the dough.
Divide the dough into about ten equal parts and roll them into round balls.
Heat at least one inch of oil in a frying pan over medium heat. To test, place a small piece of dough into the oil; the oil should sizzle and the dough should take a minute to rise. If the dough rises faster, the oil is too hot; if oil does not sizzle, it is not hot enough.
Place the gulab jamuns in the frying pan. Do not crowd them, as the gulab jamuns will expand to about double their original volume.
Fry the gulab jamuns on medium heat for about seven minutes, rolling them around for even browning until dark brown.
Let the gulab jamuns cool a few minutes before placing into the hot (not boiling) syrup.
Let the gulab jamuns sit in the syrup for at least 20 minutes prior to serving.

Notes
Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. They can be frozen for months.
Tips
If the gulab jamuns are fried on high heat, they will be hard inside and not fully cooked.
Too much baking soda will make the gulab jamuns too soft or cause them to break when frying.
Don’t place the gulab jamuns in the syrup immediately after frying, or they will lose their shape and be chewy.
Serving suggestions
Gulab jamuns can be served warm or at room temperature. They can also be served with ice cream.
You may also like Balushai and Jalebi

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March 30, 2022
Spicy Bread Pakora
Spicy Bread Pakora

Spicy Bread Pakoras, Pakoras are all time favorite snack, at least for me. Bread Pakoras are made so many different ways, but this time I have layered the bread with spicy sweet and sour potatoes like chutney. Before I decided to do this recipe, I have served these pakoras to many friends, the only thig they could say wow. They could not figure out what I have used for filling. Bread Pakora is all time favorite snack; at least for me. I have made these bread pakoras so many ways, but this recipe is different, and taste great. I have layered these pakoras with spicy sweet and sour potato like chutney. Before I decided to do this recipe, I have served these pakoras to many friends, the only thig they could say wow. They could not figure out what I have used for filling. You don’t need any chutney or dipping sauce, but green cilantro or mint chutney enhance the flavor.Recipe will serve 4.

5 from 1 vote

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

Course Appetizer
Cuisine Indian

Servings 4 people

Ingredients

4 slices of while bread
For Batter
1 ½ cup besan gram flour
2 Tbsp corn starch
¼ tsp baking soda
⅛ tsp asafetida hing
½ tsp salt
1 tsp oil
About ¾ cup of water
For Filling
1 cup potato boiled and mashed
1 ½ Tbsp oil
1 tsp cumin seeds jeera
⅛ tsp asafetida hing
2 tsp coriander powder dhania
1 Tbsp ginger finely chopped
1 Tbsp green chili chopped
½ tsp red chili powder
½ tsp salt
½ tsp black salt
2 Tbsp mango powder amchoor
1 ½ Tbsp sugar
¼ tsp garam masala
¼ cup cilantro chopped

Instructions

Batter
In a bowl mix all the dry ingredients together, besan, corn starch, salt, asafetida and baking soda, mix it well. Add oil and add water slowly to make a thick and smooth batter. Set aside.
Filling
In a frying pan heat the oil over medium heat. When oil is moderately hot add cumin seeds, asafetida, coriander powder, ginger, green chili, and red chili powder stir fry for few seconds.
Next add potatoes, salt, black salt, mango powder, garam masala and sugar stir for about 2 minutes, add ½ cup of water keep stirring and keep mashing the mix if needed add little more water. Mix should be very mushy and soft like a spread. Add cilantro and mix it well.
Taste the potato mix it should be spicy after you spread the mix to bread and fry with batter spice level will go down. I always keep the mix extra spicy. Mix is ready keep aside.
Making Pakoras
Spread the mix generously on two slices of bread, then close sandwiches with other slices of bread.
Remove the crest from the bread all sides and slice them in the shape you like. I am slicing them in 6 pieces because the bread I am using have big slices.
Heat about 1 inch of oil in a frying pan on medium high heat moderately. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
Dip the bread into the batter one at a time, making sure bread are completely covered with batter. Then, slowly drop them into the frying pan.
Turn them quick and take them out quick. We are going to double fry these pakoras. Fry them all then put them back in frying pan and fry the pakoras until they are golden-brown both sides.

Notes
Pakoras can be serve with your choice of chutney:

Hari Chutney (Cilantro Chutney)

Tamarind Chutney

Off course hot cup of Chai Masala Tea.

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Introduction to Spicy Bread Pakora

Spicy Bread Pakora is a popular vegan Indian street food snack loved for its crispy exterior and flavorful filling. This spicy bread pakora recipe offers a tantalizing twist to the traditional version, making it a perfect choice for those who enjoy a bit of heat in their appetizers. If you’re wondering how to make spicy bread pakora, look no further! Follow along for a step-by-step guide to creating this delicious treat.

Step 1: Prepare the Filling

To start making spicy bread pakora, prepare the filling mixture. Combine mashed potatoes, finely chopped green chilies, chopped cilantro, grated ginger, garam masala, amchur (dry mango) powder, and salt in a bowl. Mix well to ensure all the ingredients are evenly incorporated. This flavorful filling adds a delightful kick to the bread pakora. If you prefer a milder version, you can adjust the amount of green chilies according to your taste preferences.

Tip: For a variation in filling, you can add crumbled paneer or shredded cheese to the potato mixture for added richness and texture. Check out Manjula’s recipe for Paneer Pakora for inspiration.

Step 2: Prepare the Batter

Next, it’s time to prepare the batter for coating the bread slices. In a separate bowl, combine chickpea flour (besan), rice flour, salt, ajwain (carom seeds), turmeric powder, cumin seeds, and red chili powder. Gradually add water to the dry ingredients while whisking to form a smooth, lump-free batter. The consistency should be thick enough to coat the bread slices evenly. This flavorful batter is what gives spicy bread pakora its signature crunchy coating.

Variation: For a gluten-free option, you can substitute rice flour with cornflour or a gluten-free flour blend. Manjula offers a recipe for Gluten-Free Rice Flour Pakoras that you might find useful.

Step 3: Assemble the Bread Pakoras

Now, it’s time to assemble the spicy bread pakoras. Take a slice of bread and spread a generous amount of the prepared potato filling mixture on one side. Place another slice of bread on top to form a sandwich. Carefully cut the sandwich into desired shapes, such as triangles or rectangles. Dip each sandwich piece into the prepared batter, ensuring it is coated evenly on all sides.

Tip: To enhance the flavor and aroma, you can add a pinch of chaat masala to the batter before dipping the bread slices. Manjula shares her recipe for Chaat Masala, which you can make at home with a blend of aromatic spices.

Step 4: Fry the Pakoras

Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully place the coated bread pakoras into the oil, making sure not to overcrowd the pan. Fry the pakoras until they turn golden brown and crispy on all sides, flipping them occasionally for even cooking. Once done, remove the pakoras from the oil and drain excess oil on paper towels.

Benefit: While spicy bread pakoras are undoubtedly indulgent and delicious, they are best enjoyed in moderation as a treat due to their deep-fried nature. Pair them with a fresh salad or chutney for a balanced snack.

Step 5: Serve and Enjoy!

Once fried to perfection, serve the spicy bread pakoras hot and crispy alongside your favorite chutney or dipping sauce. They make for a delightful appetizer or tea-time snack, perfect for sharing with friends and family. The combination of crunchy exterior and flavorful filling is sure to tantalize your taste buds and leave you craving for more.

By incorporating these tips and variations, you can elevate the classic bread pakora into a spicy and irresistible snack that’s bound to impress your guests. Check out more appetizer recipes on Manjula’s Kitchen for further culinary inspiration, such as her Vegetable Pakoras or Samosas. Cheers to delicious snacking!

Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
March 30, 2022
Basil Pesto Sauce
Basil Pesto Sauce

Lately pesto has become one of my favorite condiments to keep. Basil Pesto is an Italian delicacy. It is super easy to make, and you can use it in so many ways, making variations of dishes. My grandkids enjoy pesto pasta, my son's favorite is making pesto sandwiches, and I like salad and roasted vegetables with pesto. Pesto has a vibrant color and brightens up any dish you make. Basil is a very aromatic herb. I have basil plants in my backyard. Because basil is the main ingredient for this recipe, I am always prepared. This is also vegan and gluten free recipe.
This recipe will make about 8 oz of Pesto.

5 from 2 votes

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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes

Course Chutney
Cuisine Italian

Servings 8 oz

Ingredients

½ cup toasted pine nuts
2 cup fresh basil leaves
½ cup spinach
1 tsp lemon juice
½ tsp salt
¼ tsp fresh black pepper
¼ cup olive oil

Instructions

In a food processor, pulse the basil, spinach, pine nuts, black pepper, lemon juice, and salt.
Blend until the mixture is well blended but still has some texture, pausing to scrape down the sides, as necessary.
Now add the olive oil in the food processor and pulse for a few seconds, scrape the sides, and pulse it again.
I like to use a rubber spatula to scrape the sides. Pesto is now ready.
Adjust the ingredients to your taste.

Notes
Notes:
I usually will make pesto in a larger quantity for later use. Freeze the pesto in an ice cube tray and make sure a few hours later to transfer the frozen cubes of pesto out and place in freezer zip lock baggies.
Serving Suggestions:
Toss with pasta as a sauce, over baked potatoes or grilled vegetables, toss it with salad, or spread it onto crackers or toasted slices of bread.
You will also enjoy these related recipes, Grilled Caprese Sandwich, Vegan Macaroni and Cheese, Zucchini Pasta, Creamy Butternut squash, Creamy Spinach Pasta

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March 8, 2021
Methi Bajra Paratha (Millet Gluten Free and Vegan Bread)
Methi Bajra Paratha

Parathas always have been a family-favorite treat. Lately I have been trying to make gluten-free breads. A combination of bajra and besan with methi parathas taste delicious. These spicy Methi Bajra Parathas have a biscuit texture, which makes it very enjoyable. They also pair well with gravy-based dishes like Mixed Dal, Aloo Tamatar or you can serve with plain yogurt. You can enjoy these as a proper meal, or even as a great on-the-go lunch! I also enjoy these parathas with just hot cup of chai.
This recipe will serve 2, and make 4 Parathas.

5 from 1 vote

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

Course Breakfast
Cuisine Indian

Servings 2 people

Ingredients

½ cup millet flour bajra atta
½ cup besan
½ tsp cumin seeds jeera
½ tsp salt
1 tsp chili flakes
¼ tsp turmeric haldi
⅛ tsp asafetida hing
1 Tbsp sesame seeds til
1 Tbsp oil
¼ cup fenugreek leaves option is using dry leaves
½ cup hot water use as needed
Also Need
4 tsp oil to cook the parathas

Instructions

Mix all the ingredients for paratha together, millet flour, besan. Cumin, salt, chili flakes, turmeric, asafetida, sesame seeds, oil, and fenugreek leaves. Notes: if you don’t have fresh fenugreek leaves use dry methi known as Kasuri Methi.
Make the dough using hot water, you will need about 1/2 cup of water. Dough should be firm and pliable. Notes: dough should be prepare just before making paratha.
Dived the dough into 4 equal parts, oil your palm and roll them between your palms, to make them round petites.
Heat the skillet on medium high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
Roll the paratha in about 6” circle, roll them between two pieces of plastic that makes the rolling easy, I am using zip log bag.
Place the methi bajra paratha over the skillet. When start to change color, flip it over. You will notice some golden-brown spots.
After a few seconds, spread one teaspoon of oil on the aratha. Flip it again and lightly press the with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Repeat same process for the remaining.

Notes
Serving suggestions:

Masala Lauki Ki Sabji

Matar With Spicy Gravy

Spinach raita

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December 24, 2020
Sorghum Dosa (Jowar)
Sorghum Jowar Dosa

Sorghum Jowar Dosa a tasty twist to Rava Dosa. Lately, I am trying gluten free recipes and exploring the grains I rarely used. Sorghum Dosa is one of those recipes. This is a good alternative to regular dosa it is quick and easy to make. Sorghum Dosa batter does not need to be fermented. Sorghum dosa also vegan and gluten free. It is crispy and has a lacy look like Rava Dosa. You can serve this with traditional Samber and coconut Chutney or serve for a snack with cilantro Chutney.This recipe will serve 3.

4 from 1 vote

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Ingredients

½ cup sorghum Jowar flour
¼ cup rice flour Chawal ka atta
½ tsp cumin seed jeera
⅛ tsp asafetida hing
¼ tsp salt
⅛ tsp crushed black pepper
1 Tbsp finely chopped cilantro hara dhania
1 ½ cup water
3 Tbsp of oil for cooking dosa

Instructions

Mix all the dry ingredients together, sorghum flour ( Jowar), rice flour, cumin seeds, asafetida, salt, black pepper.
Add water slowly to make a thin batter and avoiding any lumps. Batter should have pouring consistency like buttermilk. Let the batter stand for about 30 minutes.
Before making dosa add cilantro. Mix it well.
Heat the skillet on medium high. To check if the skillet is ready sprinkle a few drops of water over the skillet water should sizzle. Wipe the skillet with few drops of oil.
Pour the batter with a ladle, keep the ladle about 4 inches high from the skillet in a circular motion starting from the center. Keep pouring the batter till it is the size you will like the dosa. Notes: dosa will no be perfectly round.
Do not try to spread the batter, Dosa should have holes like swiss cheese or have lacy look.
Drizzle 1 teaspoon of oil around dosa.
Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Turn the Dosa using spatula.
Let Dosa cook for about 1 minute from another side. Dosa will be golden brown on one side and light color on other side. Thin and crispy Sorghum Dosa is ready to serve.
Dosa has a look of Rava dosa but Sorghum Dosa is also gluten free and vegan.

Notes
Serving Suggestions
Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetables), and coconut chutney, or serve for snack with cilantro Chutney. I have the recipes for Sambar, Coconut Chutney, and Hari Cilantro Chutney on my web site.

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How to make Instant Sorghum Dosa by Manjula’s Kitchen

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

1. Mixing Dry Ingredients: Crafting the Base for Jowar Dosa

Embark on the journey of creating an Instant Jowar Dosa by combining all the dry ingredients – sorghum flour (Jowar), rice flour, cumin seeds, asafetida, salt, and black pepper. This harmonious blend sets the foundation for a gluten-free and vegan dosa that promises a delightful culinary experience. Ensure the dry ingredients are well-integrated, setting the stage for the dosa batter.

2. Creating the Dosa Batter: Achieving the Perfect Consistency

Gradually add water to the dry mix, creating a thin batter with a pouring consistency akin to buttermilk. The key is to avoid any lumps, ensuring a smooth texture. Let the batter stand for approximately 30 minutes, allowing it to settle and develop optimal flavours. This patient step contributes to the success of your Jowar Dosa, enhancing its taste and texture.

3. Adding Cilantro: Elevating the Flavor Profile of Jowar Dosa

Before transforming the batter into dosas, introduce a burst of freshness by adding cilantro. This step not only enhances the flavor profile but also adds a visual appeal to your Jowar Dosa. Gently mix the cilantro into the batter, ensuring an even distribution of this aromatic herb.

4. Pouring and Cooking Dosa: The Art of Creating Jowar Dosa

Heat the skillet on medium-high, a crucial step before creating your Jowar Dosa. To test the skillet’s readiness, sprinkle a few drops of water – a sizzle should confirm its optimal temperature. Wipe the skillet with a few drops of oil, creating the perfect non-stick surface. With a ladle, pour the batter in a circular motion, starting from the centre, allowing the dosa to take shape naturally. Resist the urge to spread the batter, as Jowar Dosa is intended to have holes, resembling a swiss cheese or possessing a lacy appearance.

5. Drizzling Oil and Flipping Dosa: Achieving the Perfect Golden Brown

Enhance the crispiness and flavour by drizzling a teaspoon of oil around the dosa. Cook the Jowar Dosa over medium heat for about 2 minutes until it attains a golden brown hue. Using a spatula, gently flip the dosa, revealing a light colour on one side and the golden brown perfection on the other. This intricate dance of heat and ingredients results in a thin, crispy, and visually appealing Sorghum Dosa.

6. Serving Your Gluten-Free Creation: Enjoying the Instant Jowar Dosa

Your Instant Jowar Dosa, with its distinctive swiss cheese-like appearance, is now ready to grace your table. Savour the gluten-free and vegan goodness of this delectable creation. While reminiscent of Rava dosa in appearance, the uniqueness of Sorghum Dosa shines through. Thin, crispy, and utterly satisfying, this dosa promises a delightful culinary experience that caters to a diverse range of dietary preferences.
December 11, 2020
Masala Bell Pepper Curry
Masala Bell Pepper Curry

Masala Bell Pepper Curry, which is a Hyderabadi-style dish. Hyderabad dishes are very spicy and aromatic. For me, bell pepper curry represents these dishes well. I wanted to do a recipe for a side dish for a more formal get together. I happened to have some extra bell peppers in my fridge, so I decided to experiment with those.
Since this is a dish for a party, I wanted the gravy to be spicy and rich. Of course, I had to try out variations of this recipe a few times to balance the flavor. This dish has a complex flavor. The nuttiness of the cashews, sesame seeds, and coconut blends perfectly together. The gravy for this dish is also very versatile. You can also make a variety of dishes with this gravy. You can try adding potatoes or paneer with this gravy base, comes out delicious.
Bell Pepper Masala Curry is very aromatic and delicious, in addition to being vegan and gluten-free. If you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with naan, puri, or plain white rice. Enjoy!
Recipe will serve 4.

4.34 from 12 votes

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Prep Time 10 minutes
Cook Time 30 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

2 medium size green bell pepper cut into bite size pieces
Spice Mix
1 tsp oil
¼ cup broken cashews
1 Tbsp sesame seeds
1 Tbsp coriander
1 Tbsp coconut powder
Gravy
1 ½ cup chopped tomato I used 3 medium size tomatoes
1 Tbsp ginger cut into small pieces
1 Tbsp chopped green chili
2 Tbsp oil
8 fenugreek seeds methi dana
1 tsp cumin seeds jeera
¼ tsp turmeric haldi
⅛ tsp asafetida hing
1 tsp red chili powder lal mirch
½ tsp sugar
1 tsp salt
½ tsp garam masala

Instructions

Cut the bell peppers in half and remove the core and discard and cut them in bite size pieces.
In a pan, heat 1 teaspoon oil. Add cashews, sesame seeds, coriander seeds, and on a low flame, stir fry them for about 2 minutes. Turn off the heat and add coconut stir together. After the mix comes to room temperature blend the mix using about 1/4 cup of water and make it into a paste and set aside.
Blend tomatoes, ginger, and green chili into a paste. Set aside.
Use the same frying pan, heat the oil on medium heat, oil should be moderately hot. Add cumin seeds, fenugreek seeds and asafetida stir for a minute add tomato paste. Add turmeric, salt, sugar, and red chili powder. Stir fry for about 2 minutes, oil will start separating.
Add the spice paste and cook for 2-3 minutes stirring. The spice mix will start to leave the oil. Add bell pepper stir and 1-1/2 cups of water and bring the gravy to boil.
Lower the heat to medium low and let it simmer for about 6-8 minutes. Until bell pepper is tender.
Gravy will thicken as it sits, if needed add more water.
Sprinkle the garam Masala and cover the pan.
Bell pepper curry is ready to serve. I like to serve this with Naan, or over plain rice.

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October 22, 2020
Grilled Veggie Healthy Bowl (Air Fryer Recipe)
Grilled Veggie Healthy Bowl

"Grilled Veggie Healthy Bowl" is inspired by my daughter-in-law, who enjoys light, fresh, and healthy meals. She suggested I do this video after trying my recipe out. It's hard to believe something this healthy makes such a delicious and filling meal! In this recipe, I grilled asparagus, broccoli, bell pepper, zucchini, and cherry tomatoes. I then toss the grilled veggies with spiced chickpeas and a homemade ginger dressing. The ginger dressing definitely adds a kick to the flavor. This bowl is also pleasing to the eyes as it's filled with colorful vegetables and the chickpeas add some texture, in addition to protein! This dish vegan and gluten-free. This makes for a great lunch. Or you can serve this as a side dish or make a wrap using tortillas or flatbread.
Recipe will serve 2 people.

5 from 1 vote

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Prep Time 10 minutes
Cook Time 15 minutes

Course Salad
Cuisine Indian

Servings 2 people

Ingredients

For Chickpeas
15 ounce can of chickpeas
2 tsp oil
½ tsp salt
½ tsp roasted cumin seed powder
⅛ tsp black pepper
1 tsp finely chopped green chili
1 Tbsp shredded ginger
1 tsp lemon juice
Vegetables
8 cherry tomatoes
½ zucchini cut in four length wise
½ red bell pepper quartered seeds and ribs removed
½ yellow bell pepper quartered seeds and ribs removed
6 florets of broccoli
10 asparagus trimmed
Use the vegetables to your choice
Dressing
1 Tbsp vinegar I am using rice vinegar
1 Tbsp lemon juice
2 Tbsp olive oil
1 tsp sugar
½ tsp salt
¼ tsp black pepper
1 Tbsp ginger juice

Instructions

Prepare the dressing mix all the ingredients together, vinegar, lemon juice, olive oil, sugar, salt, black pepper, and ginger juice set aside. You can prepare the dressing even a few days earlier. This is my go-to dressing and I make this extra, so it is always ready.
Grilling the Vegetables: preheat the air fryer at 350-degree F. Spread the vegetables evenly on a tray, spray lightly with oil. Air fry for about 6 minutes. If you don’t have air fryer grill the veggies in the oven or on the stove.
Prepare the chickpeas, while vegetables are roasting, rinse the chickpeas few times changing the water. In a frying pan heat, the oil moderately, add chickpeas, stir fry for about 3 minutes. Chickpeas will catch some color. Add roasted cumin seed, black pepper, green chilies, ginger, and lemon juice cook and stir fry for about 2 minutes stirring occasionally, set aside. Chickpeas also can be prepared in advance.
Toss the vegetables and chickpeas together and drizzle the dressing.

Notes
Do not overcook the vegetables, otherwise the vegetables will become too soft or mushy and will lose the colors.

Keyword Air Fryer Recipe, Diabetic, Gluten Free, Grilled Vegetables, Healthy, Healthy Bowl, Healthy Lunch, Home Made, Low Cholesterol, Lunch Box Meal, Masala Chola, Refreshing, Salad, Spicy Chickpea, Vegan

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September 24, 2020
Crispy French Fries
Crispy French Fries

Crispy delicious French Fries! Who doesn't enjoy French fries? It's the perfect comfort food! Homemade Fries, it’s actually quite simple and easy to make. In fact, this is a great snack for my grandkids when they come to visit me. My grandson will say very proudly my dadi (grandmother) makes the best fries.This recipe will serve 3

4 from 1 vote

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Prep Time 5 minutes
Cook Time 15 minutes

Course Appetizer
Cuisine French

Servings 3 people

Ingredients

2 potatoes use russet potatoes
½ tsp salt
Oil to fry

Instructions

Wash and peel the potatoes, and slice potatoes into French fries, and place into ice cold water for at about 10 minutes. Soaking in water potatoes some of the starch will come out and water will look fogy. Remove them from water to clean kitchen towel and pat dry.
Heat oil in a frying pan over medium-high heat. Put the fries into oil, don’t over crowed them. Notes: overcrowding fries will bring oil temperature to very low and fries can become very oily.
Turn the fries occasionally, fry until golden brown it should take about 6-8 minutes. Remove fries from oil with a slotted spoon to drain on paper towel. Sprinkle the salt and fries are ready to serve.

Notes
My family and friends enjoy the fries with tamarind chutney, this exotic sweet and sour chutney is a delicious condiment. I always have this in my refrigerator. My grandkids also like to have a lemonade or Mango lassi with French fries.

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September 14, 2020
Palak Paneer
Palak Paneer (2016)

Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my favorite. After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years. You guys truly inspire me!

4.66 from 23 votes

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Course Main Course
Cuisine Indian

Servings 3 people

Ingredients

10 oz spinach washed and clean, about 6 cups packed spinach
1-1/2 cups paneer cubed into bite size, about 1/3 pound of paneer
1 tomato finely chopped, this will make 3/4 of chopped tomato
1 green chili chopped
1 Tbsp ginger chopped
1 Tbsp oil
1/2 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 tsp coriander powder dhania
1/4 tsp turmeric haldi
1/2 tsp red chili powder
1/2 tsp salt adjust to taste
1/2 tsp sugar
1 Tbsp whole wheat flour
1/3 cup heavy cream

Instructions

First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for 1-2 minutes. Tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping the green color of spinach.
Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

Notes
Palak paneer is ready, serve with naan, tandoori roti, Paratha.

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August 14, 2020
Vegetable Biryani (Instant Pot)
Vegetable Biryani (Instant Pot)

This next recipe is due to many of you requesting I do a tasty and delicious recipe using the Instant Pot. I decided to try a recipe for "Vegetable Biryani". I have been a little hesitant to do recipes using the Instant Pot. Maybe it's because I have been cooking for so long and I'm set in my habits, or maybe it's my age! I will say I have loved using my Instant Pot more as a pressure cooker and love using it for that purpose! I make lentils and legumes using the Instant Pot and think it's great. Once I use the Instant Pot more and get used to the timings, I think it will allow me to give more precise times for my recipes.
Vegetable Biryani is a complete, satisfying, one-dish meal. My mother would often say this dish is a fancy name for vegetable pulao. However, I think it is more than that. The secret behind this flavorful Vegetable Biryani is a spice mixture that creates the perfect balance of flavors. Basmati rice with a mix of fresh vegetables combined with this spice mixture turns into a dish of perfection! If you follow my steps, you'll see I try to make this recipe as simple as possible. Vegetable Biryani also makes a great lunch box meal. Make sure to check out the footnotes to see how you can make this dish vegan.
Hope you enjoy!
This recipe will serve 3

5 from 3 votes

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Course Main Course
Cuisine Indian

Servings 3 people

Ingredients

1 cup long grain rice I preferred Basmati Rice
3 Tbsp Milk
1 pinch Saffron Kesar few strands
2 Tbsp oil or ghee
¼ cup cashews
15 Raisins
1 Tbsp ginger thinly sliced
2 cup mixed vegetables cubed potatoes, carrots, bell pepper, green beans cut into 1-inch pieces, cauliflower florets
¼ cup Plain Yogurt whisked
¼ cup Mint leaves Pudhina finely chopped
1 ¼ cup Water
Spices
3 whole Green Cardamom Elaichi
6 Cloves Laung
8 Black Peppercorns
1 inch long cinnamon stick Dalchini
2 Bay leaf Tej Patta
1 tsp Cumin seeds Jeera
1 tsp coriander powder
1 tsp fennel seed powder
1 tsp red chili powder adjust to taste
¼ tsp Turmeric Haldi
1 tsp Salt adjust to taste

Instructions

In warm milk soak the saffron and keep aside.
Soak the rice for about 10 minutes, then drain the water and keep aside.
Use the instant pot on sauté mode add ghee after half a minute add cashews and raisins and sauté lightly roast them for about 1 minutes.
Add all the whole spices and sauté for 30 seconds, they will become aromatic.
Add all the dry spices, coriander powder, fennel seed powder, turmeric, red chili powder and salt stir for few seconds, add vegetables and yogurt mix it well, cleaning sides and making sure vegetable mix spread evenly in the pot.
Next spread the rice evenly over the veggies. Spread the mint leaves evenly over rice. Sprinkle saffron milk on top of the rice.
Add the water for cooking on top of the rice. Rice should be just immersed under water.
You are layering the ingredients do not stir in between the steps. Close the lid with vent in sealing position.
Change the instant pot setting to pressure cook mode. Secure the lid, close the pressure valve and cook for 9 minutes at high pressure.
After the instant pot beeps, on the instant pot panel you will notice keep warm mode. Cancel the keep warm mode and wait until it releases the pressure and open the pot, that will take about 12 minutes.
Open the pot and fluff the rice gently with a fork.

Notes
Serve hot with Plain yogurt, Spinach Raita, and my favorite is Salted Mint Lassi
Making Vegan:
This is a easy recipe to make vegan, soak saffron in water instead of milk and yogurt you can replace with vegan yogurt or tomato puree.

Keyword Bhojan, Bondi Raita, cooking shows, Cooking Video, Delicacy, delicious, Desi Khana, Gluten Free, Gourmet food, Homemade, Instant Pot, Jain Cooking, Khana, Lunch Box, Mint Lassi, One Pot Meal, Onion Garlic Free Cooking, Recipe videos, Rice Dish, Sattvic Food, Swaminarayan

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June 4, 2020
Rava Uttapam (Instant Sooji Uttapam)
Rava Uttapam (Instant Sooji Uttapam)

I have been wanting to do a video it should be easy and more versatile, ingredients maybe you have in your pantry. Utttapam a South Indian popular dish. Traditionally Uttapam is made with rice and lentil batter, which can be a long process, soaking, grinding then fermenting the batter. Rava Uttappam, on the other hand is instant and easy to make, with a variety of vegetables of your choice. It tastes delicious also can be served for breakfast, as a snack or for dinner. Rava Uttapam will be enjoyed by all ages.
Uttapam is like a thick Dosa or Spicy pancake topped with vegetables. If you are serving this as a traditional Uttapam serve this with sambar and coconut chutney. But Rava Uttapam can be served with any chutney or condiment. Many times, I prefer this as a light dinner and enjoy with sprinkling samber powder, giving a traditional touch. The other reason I wanted to do this recipe as I said before I wanted to do the recipe more versatile you can use this batter for making Idli, because Rava Idli can be used for making so many recipes.
I have many related recipes on my website like Masala Idli, Idli Manchurian.
This recipe will serve 4.

5 from 1 vote

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Prep Time 20 minutes
Cook Time 10 minutes

Course Breakfast, Snack
Cuisine Indian

Servings 4 people

Ingredients

1 cup sooji coarse, semolina
½ cup yogurt curd, dahai
½ cup cabbage finely chopped
1 cup bell pepper finely chopped (capsicum, shimala mirch)
1 cup tomatoes finely chopped, remove the seeds
1 Tbsp cilantro finely chopped
1 Tbsp green chili finely chopped
2 tsp ginger shredded, adrak
1 tsp salt
1 tsp ENO fruit salt
For Seasoning
1 Tbsp oil
¼ tsp cumin seeds jeera
¼ tsp mustard seeds rai
Also need
2 Tbsp oil to cooking

Instructions

In a bowl mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and add water as needed batter should be little thicker than dosa batter.
In a small bowl heat the oil over medium heat, oil should be moderately hot, add cumin seeds and mustard seeds as seeds crack add to the batter, mix it well. Let the batter set aside for at least 15 minutes.
Add Eno Fruit Salt to the batter just before you are ready to make Uttapam and mix well. The mixture will begin light and foaming.
Heat the skillet over medium heat and lightly grease the skillet. Pour about 2 large spoons of batter and spread consistency should be of thick then dosa. Sprinkle about 2 tablespoons of bell pepper and tomatoes press it lightly into the batter.
Pour about 1 teaspoon of oil around uttapam and cover it and let it cook for about 2 minutes and turn them over, uttapam should be golden brown from bottom making crisper, and top should be cooked well but not brown. Uttapam should be cooked over low medium heat.
Uttapam is ready to serve. I like to sprinkle lightly samber powder to add extra flavor.

Notes
Serving suggestions

You can serve the Rava Uttapam with sambar, coconut chutney or your choice of condiment.

Additional Notes

Adding tomatoes and bell pepper gives a traditional look to Uttapam.

I add green chilies and cilantro in the batter to keep the colors better.

You can choose your choice of vegetables like shredded carrots, finely chopped green beans, corn, finely chopped spinach (these are the veggies I have tried).

Do not cook on high heat, uttapam will not cook through.

If I am making Uttapam to serve as a starter I make the uttapam in small sizes, otherwise make it in about 7-inch diameter. What size you want to make it is your choice.

Keyword Appetizers, Bhartia Khana, Bread Uttapam, Coconut Chutney, Halwa, Healthy, Homemade, Idli, Jain Food, Mandir Food, No Garlic, No Onion, Quick And Easy, Rava Dosa, Samber, Savory Pancake, Sheera, Snack, South Indian Cuisine, Swami Narayan, Vegetarian, Video Recipe

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Introduction to Rava Uttapam Recipe

Rava Uttapam is a delightful quick & easy south indian bread that makes for a wholesome breakfast or a light meal. Made from semolina (rava or sooji), this dish is not only delicious but also easy to prepare. In this rava uttapam recipe, we’ll walk through the steps to create this flavorful snack. Whether you’re a beginner or a seasoned cook, how to make rava uttapam will become a breeze with this simple yet detailed recipe.

Ingredients Preparation for Rava Uttapam

Before we dive into the cooking process, it’s essential to gather and prepare all the necessary ingredients. For this recipe for rava uttapam, you’ll need semolina, yogurt, water, salt, asafoetida (hing), ginger, green chilies, cilantro, and vegetables like bell peppers, tomatoes.

Tips for Ingredients Preparation:
- Ensure the semolina is fresh for the best texture.
- Use thick yogurt for better consistency.
- Chop vegetables finely for even distribution.
Making the Batter for Rava Uttapam

To start making rava uttapam batter, take a mixing bowl and add semolina and yogurt. Gradually pour water and whisk the mixture to form a smooth batter. The batter should have a pouring consistency, neither too thick nor too thin. Add salt, asafoetida, finely chopped ginger, green chilies, and cilantro to enhance the flavor.

Tips for Making the Batter:
- Let the batter rest for at least 10-15 minutes to allow semolina to absorb moisture.
- Adjust water quantity as needed to achieve the desired consistency.
Variations for Rava Uttapam Batter:
- For a healthier option, you can add grated carrots, spinach, or grated zucchini to the batter.
- Experiment with spices like cumin seeds or mustard seeds for added flavor.
Cooking Rava Uttapam on the Griddle

Heat a non-stick skillet or griddle on medium heat and lightly grease it with oil. Once the griddle is hot, pour a ladleful of batter onto it and spread it evenly to form a small circle. Sprinkle chopped vegetables like bell peppers, tomatoes, on top of the uttapam.

Tips for Cooking Rava Uttapam:
- Cook on low to medium heat to ensure even cooking without burning.
- Cover the uttapam with a lid to cook the top layer thoroughly.
- Drizzle oil around the edges to make them crispier.
Variations in Toppings for Rava Uttapam:
- You can customize the toppings according to your preference. Try adding grated cheese or paneer for a richer taste.
- For a spicy kick, sprinkle some red chili flakes or chaat masala on top.
Serving and Presentation of Rava Uttapam

Once the rava uttapam is cooked to perfection and turns golden brown on both sides, transfer it to a plate. Serve hot with coconut chutney, tomato chutney, or sambar for a complete South Indian breakfast experience.

Benefits of Rava Uttapam:
- Rava Uttapam is a nutritious breakfast option as it is made from semolina, which is rich in carbohydrates and protein.
- It’s light on the stomach and easy to digest, making it suitable for all age groups.
- The addition of vegetables makes it a wholesome meal, providing essential vitamins and minerals.
FAQs (Frequently Asked Questions) about Rava Uttapam:
Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
April 13, 2020
Avocado Paratha
Avocado Paratha

Avocado Paratha, these days I'm spending a lot of time at home, so I decided to experiment in the kitchen. I had one extra avocado left after making some guacamole dip. Avocados seem to be very popular these days most often served as "Avocado Toast". I decided to put an Indian twist and use the extra avocado in delicious flavorful parathas. It actually turned out great and I enjoyed, but I think it needed a few tweaks. I added some extra spices and it turned out even better.
Avocados have many health benefits, including being a "healthy" fat and they taste great! I like to serve Avocado Parathas as a snack with tea. It can also be served with any gravy-based dish; however, I think its complemented perfectly with "Aloo Tamatar" or "Spinach Raita". This is also a satisfying lunch box meal.
This recipe will serve 3.

4.67 from 6 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Course Breakfast
Cuisine Indian

Servings 3 people

Ingredients

1 large ripe avocado
1 ¼ cup whole wheat flour use as needed
½ tsp salt
½ tsp cumin seeds jeera
⅛ tsp asafoetida hing
1 Tbsp green chili finely chopped
1 Tbsp cilantro finely chopped
1 tsp ginger finely shredded
½ tsp lemon juice
Also, need
¼ cup whole wheat flour for rolling the paratha
3 Tbsp oil for cooking the parathas

Instructions

Slice avocado in half, remove the pit and skins and scoop them into a mixing bowl. Then use a fork to gently mash, (avocado should be ripe). Add green chili, salt, asafetida, cumin seeds, lemon juice, cilantro and salt, mash all the ingredients together (Lemon juice is added to prevent oxidizing of the Avocados)
Add the whole wheat flour gradually, how much flour you will need depends on the avocado, knead all the ingredients together and make a smooth but firm dough. Do not add any water. Grease your palm and roll the dough between your palms basically you are kneading the dough between you palms. Let the dough sit for 10 minutes before making the parathas.
Divide the dough into 6 equal parts and roll them into smooth balls. Flatten them with the palm of your hand and roll them in dry flour. Roll the paratha into about 6-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling.
Heat the flat skillet over medium heat. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready.
Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula.
Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Parathas are best served hot and crispy.

Notes
Serve them as a snack with cup of chai, or with a meal I like to serve with Aloo Tamatar and Spinach Raita.

Keyword Avocado Pancake, Avocado Roti, Bread, Chapati, delicious, Easy Cooking, Guacamole Bread, Healthy, Homemade, Jain Food, Lunch Box, Main Meal, Onion Garlic Free Cooking, Roti, Side Dish, Swaminarayan, Teatime Snack, Unleavened Bread, Vegan, Vegetarian, Veshno Cooking, Video Recipe

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March 30, 2020