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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.

  • Crispy Vegetable Pakoras

    Crispy Vegetable Pakoras

    A plate of crispy vegetable pakoras served with a bowl of tamarind chutney.

    Crispy Vegetable Pakoras

    Crispy Vegetable Pakoras are probably my all-time favorite and satisfying appetizer. They are perfect for any occasion, not to mention they are a favorite with all –young or old! These bite-sized snacks are fried to crispy golden-brown perfection. I serve pakoras with tamarind or cilantro chutney. When cooked right they are crispy on the outside and soft on the inside. These pakoras also have the added benefits of being vegan and gluten-free.
    I have many fond memories of my mother cooking pakoras when I was a child. There was no special occasion that warranted her whipping up a batch of pakoras. Sometimes she would just come up with an excuse – be it the weather (especially if it was cold & rainy!) or if she simply wanted something savory and spicy. Pakoras were also a staple in our household when guests would unexpectedly show up at our house.
    Vegetable Pakoras are easy and quick to make, not to mention you can use a variety of vegetables to make them. I can tell you from personal experience that these pakoras are extremely addicting! Try pairing these pakoras with your afternoon tea or as a spicy delicious snack!
    This recipe will serve 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 okras cut vertically into 4 slices
    • 12 green beans cut into half then cut them vertically
    • ½ red bell pepper sliced into about quarter inch thick
    • ⅓ cup besan Bengal gram flour
    • 2 Tbsp corn starch arrow root
    • 2 Tbsp rice flour
    • 2 tsp coriander powder dhania
    • ¼ tsp mango powder amchoor
    • ¼ tsp red chili powder
    • ⅛ tsp baking soda
    • ½ tsp salt

    Instructions
     

    • First prepare the vegetables: okras, wash and pat dry, cut off the tops and bottom. Then cut the okras vertically into four slices. Bell pepper slice into about quarter inch thick, making julienne, and cut the green beans into half then cut them vertically.
    • Next! Prepare pakora mix, mix all the dry ingredients together, besan, corn starch rice flour, and baking soda, mix them well. Rice flour, corn starch and baking soda will add the extra crispness to pakoras.
    • Now add the other spices, coriander powder, mango powder, red chili powder and salt. Mix all the ingredients well.
    • Sprinkle the dry mix over vegetables mix them well add water little at a time as needed to coat the vegetables nicely with besan spice mix, vegetables should be coated well. I added about 1/4th cup of water.
    • Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly. Drop the pakoas slowly one at a time. Put few pakoras at a time don’t overlap the pakoras.
    • Fry the pakoras until they turn golden brown, turning them occasionally. This should take about 6 minutes.
    • Take them out over paper towel to absorb the extra oil.
    • Fry all the pakoras same way.

    Notes

    Also check out the recipe for Chai Masala Tea. Gulab Jamun, Vegetable Kathi Roll
    Keyword Appetizer, Balushahi, Bhartia Khana, Burfi, Cooking Video, Crispy, Crusty, Delightful, Homemade, Indian Vegetarian, Jain Food, Mandir Food, North Indian Recipes, Onion Garlic Free Cooking, Punjabi Cuisine, Snack, Street Food, Veshno Cooking
    Tried this recipe?Let us know how it was!
  • Aloo ki Kachori

    Aloo ki Kachori

    Aloo ki Kachori

    Aloo Ki Kachori (Kachori With Potato Stuffing)

    Aloo Ki kachori is a delicious, spicy, fried puff bread. Aloo Ki kachori can be part of the main meal or it can even be served for breakfast with a hot cup of chai. This kachori also makes a mouthwatering appetizer that can be served with Green Chutney as chaat.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    boiling potatoes 15 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    For Dough

    • 1 cup all-purpose flour maida, plain flour
    • 2 Tbsp sooji samolina
    • 1/4 tsp salt
    • 2 Tbsp oil canola, vegetable
    • 3 drops lemon juice
    • 1/3 cup chilled water approximately

    For Filling

    • 1 cup boiled peeled potatoes roughly mashed
    • 1 Tbsp oil canola, vegetable
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp red chili powder
    • 1 tsp coriander powder dhania
    • 1/2 tsp mango powder amchoor
    • 1/2 tsp salt
    • 1 Tbsp green chili finely chopped
    • 2 Tbsp chopped cilantro hara dhania

    Instructions
     

    To Make Dough

    • Mix the flour, sooji, salt, lemon drops and oil. note lemon should be just 3-4 drops, we are not adding to flavor, lemon is added to give the crispness.
    • Add the chilled water slowly, mixing with your fingers as you pour.
    • Do not knead the dough. The dough should be soft.
    • Cover the dough and let it sit for at least fifteen minutes.

    Make Filling

    • Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add cumin seeds as cumin seeds crack, add all the ingredients, potatoes, red pepper, green chilies, cilantro, and coriander powder, mix it well while stirring the mix keep pressing.
    • Filling should be not very dry, this should take about 5 minutes.
    • Stir in garam masala and amchur. Add more salt or amchur according to taste.
    • Let the filling cool to room temperature, mix it well this should have texture of firm dough.

    To make Kachoris

    • Take the dough and knead it for a minute. Divide the dough in twelve equal parts.
    • Mash the dough lightly and divide in 12 parts filling should be about same size as dough.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
    • Mold the dough into a cup and place filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
    • Let the filled ball sit for three to four minutes before rolling. It helps spreading the filling evenly.
    • Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter, or use the rolling pin roll the kachori with light hand.
    • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow without changing the color.
    • Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.

    Notes

    Serve the kachories with cilantro chutney or tamarind chutney.
    Tried this recipe?Let us know how it was!

    Introduction to Aloo Kachori

    Aloo kachori is a popular Indian snack that perfectly fits into various occasions and dietary preferences. It serves as a delightful addition to appetizers, party recipes, and festive menus like Diwali, Ganesh Chaturthi, Holi, Karwa Chauth, and Krishna Janmashtami. It’s also a great option for breakfast and lunch box suggestions. This delectable dish consists of deep-fried bread stuffed with a savory mixture of spiced mashed potatoes, making it a satisfying choice for vegans and anyone craving a flavorful treat.

    Preparing the Dough for Aloo Kachori

    To begin making aloo kachori, we first prepare the dough. In a mixing bowl, combine all-purpose flour, salt, and a splash of oil. Gradually add water and knead the mixture until you achieve a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to work with and resulting in softer kachoris.

    Making the Aloo Kachori Filling

    While the dough rests, let’s prepare the flavorful filling for our aloo kachori. Start by boiling potatoes until they are tender. Once cooled, peel and mash them coarsely. In a pan, heat oil and add mustard seeds, cumin seeds, and hing (asafoetida) for added flavor. Add ginger, green chilies, and spices like turmeric, red chili powder, coriander powder, and garam masala to the pan. Mix well and cook for a minute before adding the mashed potatoes. Stir the mixture until the spices are well incorporated and cook for a few minutes. Finally, add chopped cilantro for a fresh burst of flavor. Allow the filling to cool completely before proceeding.

    Assembling and Frying Aloo Kachori

    Now, let’s assemble our aloo kachori. Divide the rested dough into small portions and roll them out into small circles. Place a spoonful of the prepared potato filling in the center of each circle. Gently gather the edges of the dough to enclose the filling and pinch them together to seal. Flatten the filled dough balls slightly.

    Next, heat oil in a deep pan for frying. Once the oil is hot, carefully slide the prepared aloo kachoris into the oil. Fry them in batches until they turn golden brown and crisp on all sides. Remove them from the oil using a slotted spoon and place them on paper towels to drain excess oil.

    Serving Aloo Kachori

    Once fried to perfection, aloo kachoris are ready to be served. They can be enjoyed on their own as a snack or paired with a variety of chutneys and dips. For an extra indulgence, you can also turn them into a delicious aloo kachori chaat by topping them with yogurt, tamarind chutney, green chutney, sev. The combination of crispy kachori and flavorful toppings creates a tantalizing blend of textures and flavors that will surely satisfy your taste buds.

    Tips for Making Perfect Aloo Kachori

    • Ensure the dough is well rested to achieve a soft and pliable texture.
    • Keep the filling mixture relatively dry to prevent the kachoris from becoming soggy.
    • Seal the edges of the filled dough balls properly to prevent the filling from leaking out during frying.
    • Fry the kachoris in hot oil to ensure they cook evenly and become crispy.
    • Serve the kachoris hot for the best taste and texture.

    Variations of Aloo Kachori

    While the classic aloo kachori is a favorite, there are endless variations you can try to add your own twist to this beloved snack. You can experiment with different fillings such as paneer, peas, or lentils to create unique flavors. Additionally, you can adjust the spice level according to your preference by adding more or less chili powder or green chilies. Get creative and tailor the recipe to suit your taste buds.

    Benefits of Aloo Kachori

    Aloo kachori is not only delicious but also offers some nutritional benefits. Potatoes, the main ingredient in the filling, are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins. When enjoyed in moderation as part of a balanced diet, aloo kachori can be a satisfying and wholesome snack option.

    FAQs about Aloo Kachori

    Can I make aloo kachori ahead of time?
    • Yes, you can prepare the dough and filling ahead of time and assemble the kachoris just before frying. This can save you time, especially when serving them for parties or gatherings.
    Can I bake aloo kachori instead of frying?
    • While traditionally fried, you can certainly try baking the kachoris for a healthier alternative. Brush them with oil and bake in a preheated oven until golden brown and crisp.
    How do I store leftover aloo kachori?
    • Allow any leftover kachoris to cool completely before storing them in an airtight container. They can be refrigerated for a couple of days and reheated in a toaster oven or microwave before servin

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras Recipe

    Kaju Katli (Cashew Burfi) Recipe, Baingan Bharta (Roasted Eggplant) Recipe, Matar (Green Peas) Paneer Recipe, Besan Ladoo Recipe

  • Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing)

    Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing)

    Aloo Palak Paratha

    Aloo Palak Paratha (Bread with Potato and Spinach Stuffing)

    Aloo Palak Ka Paratha, a flat bread with a potato spinach stuffing. This paratha is a perfect breakfast treat for the family and friends. Aloo Palak ka Paratha also makes a good lunch box meal to take to work or school. My favorite way to serve Aloo Palak Ka Paratha, with yogurt, or Tomato chutney.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Boiling Potatoes 25 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4

    Ingredients
      

    For Dough

    • 1 cup whole wheat flour Chapati ka atta
    • 2 tsp oil canola oil or vegetable oil
    • 1/4 tsp salt
    • 1/3 cup water use as needed

    Filling

    • 1 cup mashed potatoes boiled peeled and roughly mashed
    • 1 cup spinach finely chopped
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp mango powder aamchoor
    • 1/4 tsp salt
    • 1/2 tsp chili flakes
    • 1/4 tsp garam masala

    Also Need

    • 1/4 cup whole wheat flour for rolling the paratha
    • 2 Tbsp oil for cooking the paratha

    Instructions
     

    Tips

    • Potatoes should not be over cooked, they should be tender, if potatoes are over cooks they absorbed extra water that will make the filling very moist and difficult to roll.
    • Before chopping the spinach remove all the stems wash and pat dry.
    • If filling is too moist mix 1-2 tablespoons besan.

    Making Dough

    • Mix flour salt and oil add water as needed to make soft dough. Knead the dough well on a lightly oiled surface, dough should be soft but not sticking to your fingers. Cover the dough with a damp cloth and set aside for at least 15 minutes.

    Making Filling

    • Mashed potato should be at room temperature, mix all the ingredients for filling together and mix it well. Taste the filling and adjust the salt pepper to taste.

    Making Paratha

      Divide the dough into four equal parts and form into balls. Divide the aloo palak filling into four parts filling should be about the same size as dough balls.

      • Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all four balls. Let the filled balls settle three to four minutes.

      Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.

      • Press the filled ball lightly on dry whole wheat flour from both sides.Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the ball on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
      • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
      • After few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas 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.
      • Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.
      • Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
      Keyword Aloo Palak, Breakfast, Indian Bread, Paratha
      Tried this recipe?Let us know how it was!

       

    • Ram Ladoo

      Ram Ladoo

      A plate of Ram Ladoo topped with green chutney and shredded radish.

      Ram Ladoo (Delhi Street Food)

      Ram Ladoo is a popular Delhi street food. Ram Ladoo is a delicious snack. Moong dal pakoras served with cilantro chutney and topped with shredded radish. These ladoos takes on the flavor of chutney and radish, this is what makes this dish a yummy and lip-smacking chaat.
      5 from 6 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 20 minutes
      Course Appetizer
      Cuisine Indian
      Servings 4 people

      Ingredients
        

      • ½ cup washed moong dal
      • ¼ cup chana dal Bengal gram
      • ⅛ tsp asafetida hing
      • ½ tsp cumin seeds jeera
      • 1 tsp salt
      • 1 Tbsp green chili chopped
      • 1 Tbsp ginger grated
      • 2 Tbsp cilantro chopped, green coriander
      • Oil for deep frying

      For Garnish

      Instructions
       

      • Wash and Soak moong and chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume.
      • Drain the water, and grind dal without adding any water, do not grind dal to fine paste, dal should be little grainy.
      • Take out the dal in a mixing bowl and beat the batter for couple of minutes, till it is fluffy. This will aerate the batter to make soft ladoos. Laddos are crispy outside and soft inside. Add all the ingredients, asafetida, cumin seeds, salt, ginger, green chili, and cilantro. Whip it again. The more air is incorporated in the batter the fluffier ladoos will be.
      • Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Ram Ladoo will not cook through and will not be crispy.
      • Place about 1 tablespoon of batter into the oil. Fry the Ram Ladoos in small batches. Fry them until golden-brown all around.
      • Ram Ladoo should be crispy from outside and should be soft inside.
      • Take them out over paper towel, this absorb the access oil.
      • Ram Ladoos should be served hot, to serve the Ram Ladoos, drizzle the chaat masala, cilantro chutney, and grated radish and little chat masala again.

      Notes

      Preparation time does not include soaking time.
      Keyword Chaat, Chana Dal Pakoras, Easy To Make, Gluten Free, Homemade, Jain Food, Moong Dal Pakoras, Party Food, Sattvik Food, Snack, Tea Time Snack, Vegan, Vegetarian
      Tried this recipe?Let us know how it was!
    • Pineapple Sandesh (Bengali Sweet)

      Pineapple Sandesh (Bengali Sweet)

      Pineapple Sandesh

      Pineapple Sandesh (Bengali Sweet)

      Pineapple Sandesh is a popular Bengali sweet. This is healthy and delicious dessert and a great dessert for sophisticated people and so easy to make. 
      5 from 3 votes
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 24 minutes
      Total Time 29 minutes
      Course Dessert
      Cuisine Indian
      Servings 8 people

      Ingredients
       
       

      • 4 cup whole milk
      • 3 Tbsp lemon juice
      • 3 Tbsp fine sugar
      • 1/4 tsp cardamom
      • 6 slice pineapple canned
      • 2 Tbsp sliced pistachios for garnishing

      Instructions
       

      • Making paneer: Boil the milk in a heavy bottomed pan over medium high heat, stirring occasionally.
      • As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
      • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
      • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. 
      • Making Sandesh: Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.
      • Add the sugar and cardamom powder into the paneer and knead the paneer again until sugar is mixed well. Now this paneer known Sandesh.
      • Spread the pineapple slices on a dry surface and pat dry using the muslin cloth or paper towel.
      • Spread the Sandesh covering the pineapple slices evenly and garnish with slice pistachios. I prefer cutting them in four.
      • Refrigerate the Sandesh for about 1 hours before serving. Pineapple Sandesh taste best when it is served chilled and refrigerating the Sandesh also helps to set over pineapple.

      Notes

      After kneading the sugar with paneer it is known as Sandesh. This is a basic Sandesh you can use this for making many variation of Sandesh. I also I have 2 more recipe of Sandesh, you will be interested Sandesh, and Chocolate Sandesh
      Tried this recipe?Let us know how it was!

    • Stuffed Masala Rava Idli

      Stuffed Masala Rava Idli

      Stuffed Idli (Masala Idli)

      Stuffed Masala Rava Idli, Spicy Chana Dal Stuffing, Healthy Snack, Easy Idli Recipe

      Stuffed Idli is a delicious and healthy snack. For the filling, I used spicy chana dal stuffing which makes it unique and also flavorful. I like to serve stuffed Idli with tea or as an appetizer with a side of cilantro chutney. This also makes a great lunch box meal as it is very healthy and satisfying.
      This recipe will make about 14 Idlies.
      4 from 2 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Course Snack
      Cuisine Indian
      Servings 4 people

      Ingredients
       
       

      For Idli

      • 1 cup coarse sooji Rava, samolina
      • 1/2 tsp salt
      • 1/2 cup yogurt dahi, curd
      • 3/4 cup water as needed
      • 1 tsp ENO fruit salt

      Stuffing

      • 1/2 cup chana dal bangal gram
      • 1/2 cup potato boiled and cut into small cubes
      • 2 Tbsp green chilies chopped
      • 1 tsp ginger shreddded
      • 1 tsp salt
      • 1/4 tsp turmeric haldi
      • 1 tsp coriander powder dhania
      • 1 tsp dry mango powder amchoor
      • 1/2 tsp cumin seeds jeera
      • 1/8 tsp asafetida hing
      • 1/4 tsp garam masala

      Utensils for Making Idlis, Idli stand, or Alternatively, an egg poacher can work just as well, if you do not have an Idli stand.

      Instructions
       

      • For stuffing soak dal for at least 3 hours, drain the water. 
      • Grind all the stuffing mix except potato in a grinder to make coarse paste, do not use any water I like to use food processer. Stuffing should be moist. Add potatoes and mix it well, Set aside.
      • Mix sooji, salt, and yogurt, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
      • To make stuffed idli, grease the idly plate. Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. 
      • pour about 1 tablespoon of batter and spread evenly. Now add 2 teaspoons of masala and pour over about one tablespoon idly batter covering the filling. Repeat the process. Place the stand into the steaming pot.
      • Cover the pot and steam idles for about 12 minutes on medium heat. Insert a fork in the center of one idli. If the fork comes out clean, remove the stand from the pot. Do not overcook idles, as they will lose their softness and dry out as they cool.
      • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.

      Notes

      Suggestions
      Stuffed Idli can be refrigerated for a week or freeze them for about a month. I like to brush the Idli lightly with butter before serving. Serve them your choice of chutney, Coconut Chutney, Hari Cilantro Chutney, Peanut Chutney
      Tried this recipe?Let us know how it was!

      Masala Stuffed Idli Recipe: A Delicious Twist on Traditional Idlis

      Indulge in the delightful fusion of flavors with this masala stuffed idli recipe. These stuffed masala idlis offer a tantalizing twist to the traditional South Indian favorite snacks. Bursting with aromatic spices and savory fillings, these idlis are sure to be a hit at your dining table.

      Prepare the Stuffing: First, soak the dal for at least 3 hours. This allows the dal to soften and become easier to grind. After soaking, drain the water completely. Next, grind all the ingredients for the stuffing mix (except the potatoes) in a grinder or food processor. Aim for a coarse paste consistency, and avoid adding any water during grinding. The natural moisture from the ingredients should be enough. Once you have a coarse paste, add the boiled and mashed potatoes to the mix. Combine everything well by hand until the stuffing is evenly distributed and moist. Set the stuffing aside while you prepare the batter.

      Make the Batter: In a separate bowl, combine the sooji (semolina), salt, and yogurt. Start by mixing these dry ingredients together. Then, gradually add water while mixing. You want the batter to reach a pancake-like consistency, thick enough to coat the back of a spoon but still pourable.  Once you achieve the desired consistency, set the batter aside to rest for at least 30 minutes. This resting time allows the sooji to soften and absorb the liquids, resulting in fluffier idlis.

      Assemble and Steam the Idlis: Now it’s time to assemble your stuffed idlis. Begin by greasing your idli plates to prevent sticking. Next, add Eno Fruit Salt to the batter and mix it in quickly and gently. The Eno will cause the batter to foam and rise. This is why it’s important to work quickly after adding it. Immediately spoon the batter into the greased idli molds.

      Fill and Steam: Here comes the stuffing! Add about 1 tablespoon of batter to each idli mold and spread it evenly to create a base. Now, place 2 teaspoons of your prepared stuffing mixture in the center of the batter. Finally, top the stuffing with another 1 tablespoon of batter, covering the filling completely. Repeat this process for all the idli molds. Once filled, carefully place the idli stand into a steamer pot.

      Steaming and Checking for Doneness: Cover the steamer pot with a lid and turn on the heat to medium. Steam the idlis for approximately 12 minutes. To check for doneness, insert a fork into the center of one idli. If the fork comes out clean without any batter residue, your idlis are cooked through. Be mindful not to overcook them, as they can become dry and lose their soft texture as they cool.

      Serve and Enjoy: Once cooked, remove the idli stand from the steamer and let the idlis cool for just a few minutes before attempting to remove them from the molds. They should come out easily without sticking. Now you can enjoy your delicious homemade stuffed idlis!

      Variations to Try

      For a spicy kick, consider adding a teaspoon of red chili powder or finely chopped green chilies to the masala filling. You can also experiment with different vegetables such as bell peppers, cauliflower, or spinach to create your unique variations of masala stuffed idli.

      Tips for Perfect Stuffed Idlis

      • Ensure that the idli batter is well-fermented for soft and fluffy idlis.
      • Use a non-stick idli mold or grease the molds lightly with oil to prevent sticking.
      • Be gentle while stuffing the idlis to avoid breaking them.
      • Steam the idlis on medium heat for the best results.

      Benefits of Masala Stuffed Idlis

      • Provides a wholesome and nutritious meal, packed with the goodness of vegetables and spices.
      • Offers a creative twist to traditional idlis, appealing to both kids and adults alike.
      • Can be customized to suit individual taste preferences and dietary requirements.
      • Makes for a convenient and portable meal option for on-the-go consumption.

      FAQs (Frequently Asked Questions)

      Q: Can I make the masala filling in advance?

      A: Yes, you can prepare the masala filling ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it before stuffing the idlis.

      Q: Can I freeze stuffed idlis for later use?

      A: Yes, you can freeze leftover stuffed idlis in an airtight container for up to a month. Thaw them in the refrigerator overnight and steam them again before serving.

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

    • Vegan Mac and Cheese, Quick and Easy

      Vegan Mac and Cheese, Quick and Easy

      Vegan Mac and Cheese

      Vegan Mac and Cheese, Quick and Easy

      Vegan Macaroni and Cheese is made with dairy free cheese. This quick, easy recipe is creamy and delicious. Mac and cheese has always been a comfort food in my family. My son is on a dairy free diet and one day while craving for Mac and Cheese, asked about making vegan cheese. I experimented with many recipes and finally my son was happy with the result. To my surprise my grand-kids also enjoyed this vegan mac and cheese. This was a surprise success at my house.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 15 minutes
      Total Time 25 minutes
      Course Main Course
      Cuisine Italian
      Servings 2 people

      Ingredients
       
       

      • 1 cup elbow macaroni
      • 1 cup small florets of broccoli optional

      For Vegan Cheese

      • 1/2 cup raw cashews
      • 1 cup Yukon gold potatoes (cubed) they have thin and smooth skin, I have already peeled and cubed
      • 1/2 cup carrots sliced
      • 3 Tbsp fresh lemon juice.
      • 1 tsp salt
      • 1/4 cup nutritional yeast
      • 1/4 tsp chili powder

      Instructions
       

      • Boil the macaroni according to the instruction over the box. Set aside.
      • In boiling water soak the broccoli for few minutes and drain the water, set aside.
      • Soak the cashews for about half hour and set aside.
      • Wash and peel both potatoes and carrots, and chop into uniform pieces and boil with 2 cups of water for about 8 minutes, till they are soft. Take them out from water.
      • Add all the ingredients for cheese into a blender with one cup of water and blend until smooth, use more water as needed. I used about 2 cups of water.
      • Pour into a pot on the stove and heat to medium-low heat, stirring occasionally. Once it starts to thicken, remove from the heat and stir again and it should thicken up a bit more. If it’s too thick, add more water. Cheese should be pourable consistency. It should only take a couple of minutes to thicken up on the stove. 
      • For serving toss the broccoli and pasta together, pour the cheese over, serve hot.
      Tried this recipe?Let us know how it was!

    • Masala Popcorn, Spicy Popcorn, Indian Style

      Masala Popcorn, Spicy Popcorn, Indian Style

      Masala Popcorn

      Masala Popcorn, Spicy Popcorn, Indian Style

      Masala Popcorn is a spicy and flavorful snack. Enjoy low calorie snack masala popcorn while watching a movie or your favorite TV show.
      4.50 from 10 votes
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 5 minutes
      Total Time 10 minutes
      Course Snack
      Cuisine Indian
      Servings 4 People

      Ingredients
       
       

      • 1 pack microwave popcorn about 3 ounce pack plain
      • 3 Tbsp oil canola, or vegetable
      • 1 tsp fennel seeds saunf
      • 1 tsp coriander seeds dhania
      • 1/4 tsp asafetida hing
      • 2 Tbsp green chili finely chopped
      • 12 curry leaves
      • 1/2 tsp salt
      • 1/3 tsp sugar

      Instructions
       

      • Make the popcorn using the instruction over popcorn bag. Keep aside.
      • Heat a large frying pan over low heat, put all the ingredients except popcorn, oil, fennel seeds, coriander seeds, asafetida, green chili, curry leaves, salt, and sugar. 
      • Keep stirring till green chili and curry leaves are dry this should take about 2 minutes. Add the popcorn stir till popcorns are coated with spices. Turn off the heat.
      • Enjoy!
      Tried this recipe?Let us know how it was!

    • Zucchini Pasta

      Zucchini Pasta

      Zucchini Pasta

      Zucchini Pasta: Delicious Vegan and Gluten-Free Zucchini Noodles

      Zucchini Pasta is a healthy replacement for pasta. This is a great recipe, super easy, quick and delicious. I like to serve this with homemade tomato sauce or you can serve with your own favorite sauce. Zucchini Pasta is also vegan and gluten free. 
      4.80 from 5 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 20 minutes
      Course Main Course
      Cuisine Fusion
      Servings 1 people

      Ingredients
       
       

      For Zucchini Pasta

      • 2 medium Zucchini
      • 1/2 cup mushrooms sliced
      • 1/4 tsp salt
      • 1/4 tsp dry basil

      For Tomato Sauce

      • 2 cups tomatoes finely chopped
      • 2 Tbsp olive oil
      • 1/4 tsp dry basil
      • 1/4 tsp dry oregano
      • 1/8 tsp black pepper
      • 1/2 tsp red chili flakes
      • 1/2 tsp salt
      • 2 tsp sugar
      • 1/2 tsp corn starch

      Instructions
       

      • also need vegetable spiral slicer
      • In a sauce pan add the oil basil, oregano, red chili flakes add the tomatoes cook over medium heat. Tomatoes should be soft and little mushy. Add salt sugar and corn starch and cook for another minute until most of the water from tomato has evaporated. Keep the sauce aside.
      • spiralize your zucchini into noodles using a vegetable spiral slicer this is readily available. 
      • Heat the oil in a sauce pan over medium heat add the mushrooms, stir-fry until mushrooms lightly browned. Add zucchini spirals sprinkle the salt and basil. Stir fry for about 2 minutes. 
      • Serve zucchini pasta topped with tomato sauce.
      Tried this recipe?Let us know how it was!

    • Paneer Pulao

      Paneer Pulao

      Paneer Pulao

      Paneer Pulao, Vegetable Pulav, Rice with Indian Cottage Cheese Pulao

      Paneer Pulao is an exotic rice dish, super easy to make and tastes delicious. This is a great side dish for party and get-togethers. Paneer Pulao goes well with yogurt or soup. This is also a satisfying lunch box meal.
      Recipe will serve 4.
      4.75 from 8 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 16 minutes
      Total Time 26 minutes
      Course Main Course
      Cuisine Indian
      Servings 4 people

      Ingredients
       
       

      • 1 cup rice preferred basmati rice
      • 1 cup paneer cut into small cubes
      • 1/2 cup green peas using frozen peas
      • 1/2 cup carrots cut into small cubes
      • 1/2 cup corn using frozen corn
      • 2 Tbsp clarified butter ghee
      • 1 tsp cumin seeds jeera
      • 10 curry leaves
      • 1 tsp ginger paste adrak
      • 1 Tbsp green chili cut in small pieces
      • 1 tsp salt namak
      • 1/2 tsp garam masala
      • 2 Tbsp cilantro chopped hara dhania
      • 2 cup water

      Instructions
       

      • Wash rice gently changing water 2-3 times.
      • For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
      • Heat the oil in a saucepan over medium heat. Oil should be moderately hot. Add the cumin seeds. When they crack, add curry leaves, ginger, and green chili, stir for few seconds. 
      • Add green peas, carrots, and corn, stir and add paneer, and salt stir for about one minute, add the rice and water. Increase the heat to high and bring it to boil. Turn the heat to low and cover the pan and cook for 15 minutes or until rice is tender and water has evaporated.
      • Turn off the heat add cilantro, and garam masala and fluff the pulao with a fork. Cover the pan for few minutes before serving.
      Tried this recipe?Let us know how it was!

      Delicious Paneer Pulao: A Flavorful Blend of Paneer and Rice Recipes 

      Paneer pulao is a delightful and flavorful gluten free, quick & easy dish that originates from Indian cuisine. It is a popular variation of traditional rice dishes, blending the rich, creamy texture of paneer (Indian cottage cheese) with fragrant basmati rice and an array of aromatic spices. As a beloved recipe of paneer pulao, this dish offers a harmonious combination of flavors and textures, making it a favorite among vegetarians and paneer enthusiasts alike. 

      Whether enjoyed as a standalone meal or served alongside other Indian delicacies, such as dal or raita, paneer pulao stands out as a versatile and delicious addition to any dining table. Its aromatic essence and delightful blend of paneer and rice make it a quintessential choice for those seeking a comforting and flavorful dish, earning its place among cherished paneer and rice recipes in Indian cuisine.

      1. Preparing the Rice: Washing and Soaking 

      To commence the preparation of this enticing paneer pulao recipe, it is essential to start with the rice. Gently washing the rice is the initial step, ensuring thorough rinsing to eliminate any impurities that may compromise the flavor and texture of the paneer pulao. It is recommended to change the water 2-3 times during this process to guarantee optimal cleanliness. Moreover, to achieve the desired fluffiness in the paneer and rice recipe, it is advisable to soak the rice in water for a minimum of 15 minutes before proceeding with the cooking process. This soaking period allows the rice grains to absorb moisture, resulting in even cooking and a delightful texture in the final paneer pulav dish.

      1. Heating the Oil and Spices: Flavorful Aromatics 

      In a saucepan set over medium heat, begin the process of preparing the flavorful paneer pulao by heating the oil until it achieves a moderate temperature, ensuring it’s adequately hot before incorporating the aromatic spices essential for this enticing recipe of paneer pulao. Introduce the vibrant cumin seeds to the oil, and patiently wait for them to crackle, signifying the initiation of the flavor infusion process characteristic of authentic paneer and rice recipes. Once the cumin seeds crackle, it’s time to add the delightful trio of fragrant curry leaves, finely chopped ginger, and vibrant green chilies to the pan, enhancing the aroma and taste of the paneer pulao. Stir the aromatic blend gently for a few seconds, allowing the spices to intermingle harmoniously, releasing their distinct flavors and permeating the oil with their essence. This crucial step ensures that every bite of the paneer rice recipe is imbued with the rich and aromatic flavors characteristic of traditional paneer pulav, promising a delightful culinary experience for all who partake.

      1. Adding Vegetables and Paneer: Creating a Colorful Medley 

      Incorporate an assortment of vibrant vegetables such as green peas, carrots, and corn into the saucepan, stirring them alongside the paneer cubes and a pinch of salt. Sauté the mixture for about a minute, allowing the vegetables and paneer to absorb the aromatic flavors of the spices.

      1. Cooking the Pulao: Simmering to Perfection 

      After introducing the soaked rice into the pan, carefully measure and add the appropriate amount of water to ensure the perfect consistency of the paneer pulao. With the heat turned up too high, bring the flavorful mixture to a vigorous boil, allowing the aromatic spices and tender paneer to infuse every grain of rice with its delectable essence. As the mixture reaches its boiling point, reduce the heat to low and gently cover the pan, allowing the paneer pulao to simmer gently. This crucial step allows the rice to absorb the rich flavors of the spices and vegetables, while the paneer adds a creamy texture to the dish. Patiently let the paneer pulao simmer for approximately 15 minutes, ensuring that the rice cooks to perfection and absorbs all the flavors of the aromatic spices. As the cooking process unfolds, the water gradually evaporates, leaving behind a fragrant and flavorful dish that embodies the essence of this beloved paneer and rice recipe. With each forkful, savor the delicate balance of flavors and textures, knowing that you’ve created a culinary masterpiece that perfectly captures the essence of paneer pulav.

      1. Final Touches: Garnishing and Fluffing 

      Upon completion of cooking, turn off the heat and add freshly chopped cilantro and a dash of garam masala to the paneer pulao, enhancing its aroma and flavor profile. Using a fork, gently fluff the pulao to ensure the ingredients are evenly distributed. Cover the pan for a few minutes to allow the flavors to meld together before serving this delicious and aromatic paneer and rice recipe.

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

    • Chole Rajma Curry

      Chole Rajma Curry

      Chole Rajma Curry

      Chole Rajma Curry

      Chole Rajma Curry is a healthy and delicious main course meal. This is a popular north Indian cuisine which consists of boiled beans cooked with spicy tomato gravy. It goes well with roti, naan or rice.
      4.50 from 10 votes
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      Prep Time 10 minutes
      Cook Time 50 minutes
      Total Time 1 hour
      Course Main Course
      Cuisine Indian
      Servings 4 people

      Ingredients
       
       

      • 1 cup chick peas, chole, kabuli chana, garbanzo beans,
      • 1/2 cup kidney beans rajma
      • 2 cup diced tomatoes about I used 3 Tomatoes
      • 1 Tbsp chopped ginger adrak
      • 1 Tbsp chopped green chili
      • 3 Tbsp oil prefer canola or vegetable
      • 1/4 tsp asafetida hing
      • 1 tsp cumin seeds jeera
      • 2 Tbsp coriander powder dhania
      • 1/2 tsp turmeric haldi
      • 1/2 tsp red chili powder
      • 1/2 tsp black pepper
      • 1-1/4 tsp salt
      • 1/2 tsp garam masala

      Instructions
       

      • Wash and soak chick peas and kidney beans in about six cups of water for at least 6 hours, preferably overnight (the beans will double in volume).
      • Cook the chick peas and kidney beans in pressure cooker with 3 cups of water. Close the cooker and put the pressure on.
      • Cook on medium high heat.
      • As pressure cooker starts steaming turn the heat down to medium and cook for about 30 minutes.
      • Close the heat and wait until steam has stopped before opening the pressure cooker. Beans should be soft and tender.
      • Cut the tomatoes and green chili in small pieces, and blend tomatoes, green chili, and ginger to make a pure.
      • Heat the oil in a sauce pan, test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, and black pepper.
      • Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add beans, salt, and more water as needed. Cover the pan and cook over medium high heat, for about 10 minutes.
      • Turn off the heat. Chole Rajma Curry is ready to serve. 

      Notes

      Serve hot, with rice, or your choice of bread.
      Tried this recipe?Let us know how it was!

      Rajma Chole Ki Recipe: A Hearty Indian Delight

      Chole Rajma is a popular Indian dish made with a combination of two types of legumes: chickpeas (Chole) and kidney beans (Rajma). It is a hearty and flavorful curry/gravy dish that is commonly enjoyed as a main course. The dish is naturally gluten-free and high in protein, making it suitable for those with dietary restrictions or preferences. Chole Rajma typically includes a rich tomato-based gravy seasoned with various spices like cumin, coriander, turmeric, and garam masala. 

      It is often served with rice or flat bread (such as roti or naan) and is a favorite at parties or gatherings. Additionally, it can be made vegan by omitting any dairy-based ingredients like ghee or yogurt commonly used in some variations of the recipe. Overall, Chole Rajma is a delicious and nutritious dish that showcases the versatility of lentils and beans in Indian cuisine. 

      Chole Rajma Curry is a flavorful and hearty Indian dish that combines two popular legumes – chickpeas (chole) and kidney beans (rajma) – in a rich and aromatic gravy. This Chole Rajma Curry recipe is a favorite among vegetarians and vegans alike for its delicious taste and nutritious ingredients. With its perfect balance of spices and textures, Chole Rajma Curry is a comforting meal that’s perfect for any occasion.

      Step 1: Soaking and Cooking Legumes

      Begin by soaking dried chickpeas and kidney beans in water separately for at least 8 hours or overnight. Soaking helps soften the legumes and reduce cooking time. Once soaked, drain the water and rinse the chickpeas and kidney beans thoroughly. Cook them separately in a pressure cooker or large pot until they are tender and cooked through. Ensure that the chickpeas and kidney beans are well-cooked but not mushy.

      Step 2: Preparing the Gravy Base

      In a deep pan or skillet, heat oil or ghee over medium heat. Add cumin seeds and let them sizzle until fragrant. Then, add finely sauté until they turn golden brown and translucent. Next, add minced ginger, and green chilies, stirring well to combine. Cook until the raw smell of ginger disappears, infusing the base with aromatic flavors.

      Step 3: Adding Tomatoes and Spices

      Add finely chopped tomatoes to the pan along with ground spices such as turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Stir well to combine the spices with the tomatoes and cook until the tomatoes break down and release their juices, creating a thick and flavorful gravy base.

      Step 4: Combining Chickpeas and Kidney Beans

      Once the tomatoes are cooked and the gravy base is well-flavored, add the cooked chickpeas and kidney beans to the pan, stirring gently to coat them with the gravy. Allow the legumes to simmer in the gravy for a few minutes to absorb the flavors and thicken the consistency. Adjust the seasoning with salt and sugar to balance the flavors.

      Step 5: Garnishing and Serving

      Before serving, garnish the Chole Rajma Curry with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a squeeze of lemon juice over the curry for an extra tangy kick. Serve the curry hot with steamed rice, roti, or naan bread for a wholesome and satisfying meal.

      Tips for Perfect Chole Rajma Curry

      Consistency of Gravy: Adjust the amount of water added to the gravy to achieve the desired consistency. The gravy should be thick and coat the legumes evenly without being too watery.

      Mashing Legumes: For a creamier texture, mash some of the chickpeas and kidney beans with the back of a spoon or a potato masher before adding them to the gravy. This helps thicken the curry and enhances its richness.

      Balancing Flavors: Taste the curry and adjust the seasoning according to your preference. You can add more spices for extra heat or sweetness to balance the flavors.

      Variations of Chole Rajma Curry

      Creamy Coconut Curry: Add coconut milk or grated coconut to the gravy for a creamy and indulgent twist. Coconut adds a hint of sweetness and richness to the curry, elevating its flavor profile.

      Spinach and Paneer Curry: Enhance the nutritional value of the curry by adding chopped spinach and cubed paneer (Indian cottage cheese) to the gravy. Spinach adds a pop of color and nutrients, while paneer provides protein and texture.

      Benefits of Chole Rajma Curry

      High in Protein: Chickpeas and kidney beans are rich sources of plant-based protein, essential for muscle repair and growth.

      Rich in Fiber: Legumes are high in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.

      Nutrient-Dense: Chole Rajma Curry is packed with essential vitamins, minerals, and antioxidants, making it a nourishing and balanced meal option for vegetarians and non-vegetarians alike.

      Frequently Asked Questions (FAQs)

      Can I use canned chickpeas and kidney beans for this recipe?

      Yes, you can use canned legumes for convenience. Rinse them well before adding them to the curry.

      Can I make Chole Rajma Curry ahead of time?

      Yes, the flavors of the curry develop even more when allowed to sit for a few hours or overnight. Reheat it gently before serving.

      Is Chole Rajma Curry gluten-free?

      Yes, Chole Rajma Curry is naturally gluten-free as it contains no wheat or gluten-containing ingredients.

      Explore more delightful Indian recipes on Manjula’s Kitchen, such as Palak Paneer for another culinary adventure. 

    • Corn Cutlets (Corn Fritters)

      Corn Cutlets (Corn Fritters)

      Corn Cutlets

      Corn Cutlets (Corn Fritters)

      Corn Cutlets are a mouthwatering appetizer which can be served as starters for a party or even as an evening snack. Corn Cutlets are crispy outside and soft inside. This is one of those snacks you can serve without any sauce and they taste delicious. They are also gluten free, and vegan.
      This recipe will make 12 cutlets.
      4.63 from 8 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 15 minutes
      Total Time 25 minutes
      Course Appetizer, Snack
      Cuisine Indian
      Servings 4 People

      Ingredients
       
       

      • 2 cup yellow corn I am using frozen corn
      • 1 tsp fennel seeds coarsely ground, saunf
      • 1/2 tsp salt
      • 1 tsp ginger grated, adrak
      • 1 Tbsp green chili finely chopped, hari mirch
      • 1 Tbsp cilantro finely chopped, hara dhania
      • 1 tsp mango powder amchoor
      • 1/4 cup rice flour chawal ka atta

      Also Need

      • oil to fry

      Instructions
       

      • Defrost the corn, and pat dry. Then blend the corn to coarse paste without adding any water. 
      • Transfer the paste to a large mixing bowl. Add all the spices, ginger, fennel, coriander, green chili, mango powder and salt, mix it well. 
      • Add rice flour to the corn mixture, mix it well. Mixture should hold together, and consistency should be like a soft dough. If needed add little more rice flour.
      • Wash and grease your palm lightly, divide the dough into 12 equal parts and shape the into bullets.
      • Heat the oil in a frying pan on medium heat. Oil should be moderately hot. To check the oil, drop a little piece of mixture, mixture should sizzle and come up. Drop the rolls slowly into it, taking care not to overlap them. 
      • Fry the cutlets until they are golden brown, turning occasionally. This should take about 6-7 minutes. Take them out over a paper towel.

      Notes

      Suggestions
      Serve them hot! If you have prepared them beforehand, heat them in a toaster oven or in oven to bring the crispness back. But they taste good even at room temperature.
      Tried this recipe?Let us know how it was!

      How to Make Corn Cutlet: A Delicious Recipe

      Corn Cutlet is a versatile appetizer perfect for Holi, Krishna Janmashtami, or any party occasion, offering a quick and easy gluten-free snack option that’s also suitable for vegans, showcasing the delightful flavors of corn in every bite. These crispy treats are perfect for any occasion, whether it’s a party, a family gathering, or simply a cozy evening at home. In this recipe, we’ll explore how to make corn cutlet step by step, ensuring a perfect result every time.

      Step 1: Preparing the Ingredients

      To start making corn cutlet, gather the following ingredients: canned corn kernels, boiled potatoes, bread crumbs, chopped cilantro, minced green chilies, ginger paste, garam masala, amchur (dry mango) powder, salt, and oil for frying. These simple ingredients come together to create a delicious blend of flavors and textures in every bite.

      Step 2: Mashing the Potatoes and Corn

      Begin by draining the canned corn kernels and boiling the potatoes until they are soft. Once they’re cooked, mash them together in a large bowl until you have a smooth mixture. This forms the base of your corn cutlet, providing both substance and binding for the other ingredients.

      Step 3: Adding Flavorful Ingredients

      Now it’s time to add the flavorings to your corn and potato mixture. Mix in chopped cilantro, minced green chilies, ginger paste, garam masala, amchur powder, and salt according to your taste preferences. These spices add depth and complexity to the corn cutlet, elevating it from simple to sensational.

      Step 4: Forming the Cutlets

      Once all the ingredients are well combined, shape the mixture into small patties or cutlets. You can make them any size you like, but smaller cutlets are easier to handle and cook more evenly. Coat each cutlet in bread crumbs, ensuring that they’re thoroughly coated on all sides for maximum crispiness.

      Step 5: Frying to Perfection

      Heat oil in a deep frying pan or skillet over medium heat. Carefully place the breaded cutlets into the hot oil, making sure not to overcrowd the pan. Fry them until they’re golden brown and crispy on the outside, flipping them occasionally to ensure even cooking. Once they’re done, remove the corn cutlets from the oil and place them on a paper towel-lined plate to drain off any excess oil.

      Step 6: Serving and Enjoying

      Your corn cutlets are now ready to be served! Arrange them on a platter with your favorite dipping sauces or chutneys for added flavor. These cutlets are best enjoyed hot and crispy, straight from the frying pan. Serve them as an appetizer, snack, or even as a side dish alongside your favorite main course. However you choose to enjoy them, these corn cutlets are sure to be a hit with family and friends alike.

      Tips for Making Perfect Corn Cutlets

      • Ensure that the mashed potato and corn mixture is well combined to create a uniform texture.
      • Adjust the amount of green chilies and spices according to your preference for heat and flavor.
      • For extra crunch, you can add finely chopped bell peppers to the mixture.
      • If you’re short on time, you can use frozen corn kernels instead of canned ones, just make sure to thaw them before using.
      • To make these cutlets healthier, you can bake them in the oven instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy.

      Variations on Corn Cutlets

      • Cheese Corn Cutlets: Add grated cheese to the corn and potato mixture for a gooey, cheesy twist.
      • Spicy Corn Cutlets: Increase the amount of green chilies or add red chili powder for an extra kick of heat.
      • Corn and Paneer Cutlets: Mix crumbled paneer (Indian cottage cheese) with the corn and potato mixture for added richness and protein.
      • Corn Tikki Chaat: Serve the cutlets topped with yogurt, tamarind chutney, and chaat masala for a delicious Indian street food-inspired treat.

      Benefits of Corn Cutlets

      • Rich in fiber: Corn is a good source of dietary fiber, which aids in digestion and helps keep you feeling full for longer.
      • Nutrient-dense: Corn is packed with essential vitamins and minerals, including vitamin C, vitamin B6, and potassium.
      • Versatile: Corn cutlets can be customized with a variety of spices and ingredients to suit your taste preferences.
      • Crowd-pleaser: Whether you’re serving them at a party or a family dinner, corn cutlets are sure to be a hit with guests of all ages.

      FAQs about Corn Cutlets

      Can I make corn cutlets ahead of time and reheat them later?

      • Yes, you can prepare the cutlets in advance and store them in the refrigerator for up to 2-3 days. When ready to serve, simply reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

       

      Can I freeze corn cutlets?

      • Yes, you can freeze uncooked corn cutlets for up to 1 month. Place them on a baking sheet lined with parchment paper and freeze until firm, then transfer them to a freezer-safe bag or container. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.

       

      Can I make corn cutlets without bread crumbs?

      • While bread crumbs help to bind the cutlets and create a crispy exterior, you can substitute crushed cornflakes or panko breadcrumbs for a similar effect.

       

      Are corn cutlets gluten-free?

      • If you use gluten-free breadcrumbs or omit them altogether, corn cutlets can be made gluten-free. Just be sure to check the labels of all ingredients to ensure they are gluten-free.

       

      Other Recipes on Manjula’s Kitchen

      If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:

      Paneer Tikka Masala Recipe

      Chana Chaat (Spicy Chickpea Salad) Recipe

      Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

      Raj Kachori (Crunchy Chaat) Recipe

      Vegetable Biryani Recipe

      These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

    • Matar Ka Paratha (Stuffed Green Peas Paratha)

      Matar Ka Paratha (Stuffed Green Peas Paratha)

      Matar Ka Paratha

      Matar Ka Paratha (Stuffed Green Peas 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. This can be a one-dish meal served with a side of yogurt or pickle. Matar Ka Paratha is also a great lunch box option. This recipe will be paratha.
      4.67 from 3 votes
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 30 minutes
      Total Time 45 minutes
      Course Main Course
      Cuisine Indian
      Servings 4 people

      Ingredients
       
       

      For Dough

      • 1 cup whole wheat flour chapati flour
      • 1/4 tsp salt
      • 1 tsp oil
      • 1/2 cup water approx,

      Filling

      • 2 cup green peas I am using frozen peas
      • 2 tsp oil canola or vegetable oil
      • 1 Tbsp coriander powder dhania
      • 2 tsp fennel seed powder saunf
      • 1/4 tsp red chili powder
      • 1 Tbsp chopped green chili
      • 1/2 tsp mango powder amchoor
      • 1/2 tsp salt

      Also Need

      • 1/4 cup whole wheat flour approx. for rolling paratha
      • 2 Tbsp oil approx. for cooking paratha

      Instructions
       

      To Make Dough

      • Mix flour, salt, and oil, add water as needed to make a soft dough.
      • Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable.
      • Cover the dough and let the dough rest for at least ten minutes.

      To Make Filling

      • Boil the peas with 1-1/2 cups of water, over medium heat till they are very tender. Drain the water. Mash them using fork or with fingers. Add all the spices to green peas coriander, fennel seed powder, chili powder, mango powder, green chili and salt, mix it well.
      • Heat the oil in a frying pan, add green peas, and stir-fry until peas come together, keep mashing them with a spatula. Peas should be still a little moist, the consistency should be the soft dough. This should take about 4-5 minutes.
      • Let the filling cool to room temperature.

      To Make Paratha

      • Divide the dough and filling into eight equal parts and form into balls.
      • Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
      • Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
      • Press the filled ball lightly on dry whole wheat flour from both sides.
      • Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
      • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
      • After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
      • Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas.
      • Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.

      Notes

      Notes
      Parathas can be kept at room temperature  for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
      Serving Suggestions
      Parathas can be served with Tomato Chutney, Plain Yogurt, pickle, or any gravy base dish.
      Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.
       
      Tried this recipe?Let us know how it was!

    • Besan Ka Halwa

      Besan Ka Halwa

      Besan Ka Halwa

      Besan Ka Halwa

      Besan Ka Halwa is a traditional Indian dessert and made using different flour, lentils, nuts and vegetables. Besan Ka Halwa is one of my favorite Halwas. This is delicious and also quick and easy to make. When you roast the besan, the house is full of sweet aroma. Besan Ka Halwa is also gluten free.
      3.89 from 9 votes
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 12 minutes
      Total Time 17 minutes
      Course Dessert
      Cuisine Indian
      Servings 4 people

      Ingredients
        

      • 1 cup coarse besan ladoo ka besan, gram flour
      • 1/2 cup clarified butter ghee
      • 1 cup sugar
      • 1/4 tsp cardamom powder ilachi
      • 2-1/2 cup water
      • 2 Tbsp almonds sliced

      Instructions
       

      • Boil the water with sugar, and cardamom powder in a sauce pan over low medium heat. Bring to a boil and Set aside.
      • Melt the clarified butter in a frying pan on low medium heat. Add besan and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Besan will be golden brown in color and will have a light sweet aroma.
      • Add the syrup slowly, as you add the syrup to besan water will splatter.
      • Turn down the heat to low and let it cook for about 2-3 minutes.
      • Besan will absorb the water, as the Halwa cools so keep Halwa a little softer then you like.
      • Garnish with cashews.

      Notes

      Serving suggestion
      Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.
      Variations
      Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfi.
      Tried this recipe?Let us know how it was!

      Besan ka Halwa is a classic Indian dessert made from besan (gram flour), ghee (clarified butter), sugar, and aromatic spices. This sweet treat is loved for its rich flavor, creamy texture, and irresistible aroma. 

      Whether served warm or at room temperature, Besan ka Halwa is a delightful dessert that’s perfect for celebrating special occasions such as a party recipe or even festive occasions such as diwali, holi, ganesh chaturthi or janmashtami or simply made to satisfy one’s sweet tooth. 

      Variations of Halwa:

      Although Besan ka Halwa can be considered to be one of the most savoury and fulfilling desserts amongst all halwas, here we have a list of some halwas that can be savoured and enjoyed all along with friends and family. 

      1. Gajar ka Halwa: Gajar Ka Halwa is a classical Indian dessert, this is also known as gajraula. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavoured with cardamom.
      2. Atta Ka Halwa: Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavoured with cardamom.
      3. Sooji ka Halwa: Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as prasad.
      4. Sweet Potato Halwa: Sweet Potato Halwa, an eggless pudding, stands out as one of the simplest Halwa recipes to prepare. Infused with the delicate and distinctive flavors of cardamom and cinnamon, it serves as a deliciously warm dessert ideal for chilly winter evenings.

      Tips for Making Perfect Besan ka Halwa:

      Use Good Quality Gram Flour: Use fresh and high-quality gram flour (besan) to make Besan ka Halwa for the best flavor and texture. Fresh besan has a nutty aroma and a smooth texture, which enhances the taste of the halwa.

      Roast the Gram Flour Well: Roast the gram flour in ghee until it turns golden brown and fragrant. Properly roasting the gram flour is crucial for developing the rich and nutty flavor of the halwa.

      Control the Sweetness: Adjust the amount of sugar according to your taste preferences. Some people prefer Besan ka Halwa to be sweeter, while others prefer it less sweet. Start with a smaller amount of sugar and add more if needed.

      Garnish with Nuts and Saffron: Garnish Besan ka Halwa with chopped nuts such as almonds, pistachios, and cashews, as well as a few strands of saffron for a luxurious touch. The nuts add crunch and texture, while saffron adds color and aroma to the halwa.

      FAQs about Besan ka Halwa:

      Can I make Besan ka Halwa ahead of time? 

      Yes, Besan ka Halwa can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the halwa gently on the stovetop or in the microwave before serving.

      Can I freeze Besan ka Halwa? 

      While Besan ka Halwa can be frozen, its texture may change slightly upon thawing. If freezing, allow the halwa to cool completely before transferring it to a freezer-safe container. Thaw the halwa in the refrigerator overnight before reheating.

      Is Besan ka Halwa vegan-friendly? 

      Traditional Besan ka Halwa is made with ghee (clarified butter), which is not vegan. However, you can make a vegan version of Besan ka Halwa by using plant-based ghee or oil instead of dairy ghee.

      Is Besan ka Halwa gluten-free? 

      Yes, Besan ka Halwa is gluten-free as it is made from gram flour, which is naturally gluten-free. However, be cautious of cross-contamination if you have a severe gluten allergy or celiac disease.

      Besan ka Halwa is a luxurious and aromatic dessert that’s perfect for indulging in on special occasions or as a sweet treat for your loved ones. 

      With its rich flavor, creamy texture, and endless variations, Besan ka Halwa is sure to become a favorite in your dessert repertoire. Whether enjoyed warm or at room temperature, this halwa is guaranteed to satisfy your sweet cravings and leave you feeling content and happy.

      Besan ka Halwa goes best even at marriage and big events hence its often served as people’s favorite choice of sweet dessert after every celebration and is a great hit among family gatherings and unions.

    • Homemade Hot Chocolate

      Homemade Hot Chocolate

      Homemade Hot Chocolate

      Homemade Hot Chocolate

      Hot Chocolate is a wintertime staple at my house. My grand-kids love it. It makes the whole kitchen smell wonderful. I enjoy making this with my grand-kids. This rich and creamy hot chocolate is easy to make, and it is delicious beverage.
      5 from 4 votes
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 5 minutes
      Total Time 10 minutes
      Course Drinks
      Servings 4 people

      Ingredients
       
       

      • 4 cup whole milk
      • 3 Tbsp coco powder
      • 3 Tbsp semisweet chocolate finely chopped
      • 4 Tbsp sugar
      • 1/2 tsp cinnamon powder
      • Pinch of salt
      • Sweetened whipped cream for serving

      Instructions
       

      • Bring milk to a simmer in a medium saucepan over medium heat. Whisk in cocoa powder until no lumps remain, add sugar and chocolate and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
      • Divide hot chocolate among mugs. Top with whipped cream.
      Tried this recipe?Let us know how it was!