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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.

  • Rava Laddu (Sooji Ladoo)

    Rava Laddu (Sooji Ladoo)

    Rava Ladoo

    Rava Ladoo

    Rava ladoo is a traditional Maharashtrian sweet snack. This is a popular ladoo prepared almost in every household for all the festivals. Rava ladoo is a simple and easy recipe but still exotic. Rava ladoo is made with roasted rava (sooji), coconut, ghee, sugar and nuts.
    4 from 3 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup sooji coarse rava, samolina
    • 1/3 cup coconut powder
    • 1/4 cup clarified butter ghee
    • 3/4 cup fine sugar
    • 2 tbsp cashew crushed
    • 1 tbsp raisins
    • 1/4 tsp cardamom
    • 1/4 cup milk boiling hot

    Instructions
     

    • Heat one tablespoon of clarified butter in a small pan over medium low heat; roast the cashews for about 2 minutes until light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside.
    • Heat the remaining clarified butter in a frying pan over low medium heat; add rava and roast until it changes the color lightly this should take 6-7 minutes. It is important to stir continuously making sure rava roast evenly.
    • Add coconut and roast stirring continually for about 2 more minutes. Add nuts, cardamom, and sugar stir until everything mix well. Turn off the heat.
    • Add about 2 tablespoons of hot milk, mix it well mix should be moist add more milk as needed.
    • Allow the mixture to cool slightly. Make about 14 ladoos little smaller then golf ball, pressing about 1-1/2 tablespoon mixture between your palms. Add little more milk if you are enable to hold the mixture.

    Notes

    Serve them after at least one hour. Ladoos can be stored in air tight container for about 10 days.
    You will also enjoy! Puran Poli Maharashtrian specialty, Cereal Chivda a quick snack.
    Tried this recipe?Let us know how it was!
  • Coconut Sandwiches

    Coconut Sandwiches

    Recipe submitted by Sudha

    Coconut Sandwiches

    Coconut Sandwiches

    Coconut Sandwich is a simple, yet delicious sandwich recipe that all kids will love to eat.
    No ratings yet
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    Course snacks
    Cuisine Indian

    Ingredients
      

    • 4 Slices of Bread
    • 1 Cup Grated Coconut
    • Jaggery – Lemon size or according to taste
    • 1/2 cup Dry roasted Almonds, Cashew and Raisins
    • ½ Tbsp Dry roasted Sesame seeds
    • 1 Tbsp Coconut water (optional)
    • ½ Tbsp Cardamom powder
    • 2 Tbsp Ghee
    • 2-3 Tbsp Water

    Instructions
     

    • Crush Jaggery in a bowl. Add 2-3 tbsp. of water and mash it with a fork.
    • On a medium or low flame, heat up the jaggery until it is all dissolved.
    • Add Cardamom powder and roasted nuts. Stir continuously for a minute.
    • Keep flame in medium low. Add grated coconut and coconut water and stir well continuously, until it starts leaving sides of pan.
    • Switch of the flame and add roasted sesame seeds .Let it cool
    • Spread Ghee on both sides of the bread.
    • Toast bread using Bread toaster or in Tawa
    • Spread the prepared mixture.
    • Garnish with Grated coconut and Almonds.
    Tried this recipe?Let us know how it was!
  • Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches

    Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches

    Recipe submitted by Adelina Srinivasan

    Baked Chickpea Cutlet and Curried Cream Cheese Sandwich

    Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches

    Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches is both nutritious, and appealing to kids (especially vegetarian kids). This sandwich is a crowd pleaser too, and looks smart on the table. The cutlets and the spread can be made ahead of time and assembled before the party. 
    As an option, the hostess can have a range of pickles and other spreads to go with the chickpea cutlets and bread slices, and the guests can assemble the sandwiches themselves.
    No ratings yet
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    Course sandwiches
    Cuisine Indian
    Servings 12 sandwiches

    Ingredients
      

    for Cutlets

    • 3 cups cooked chickpeas, drained
    • ½ cup finely chopped onion
    • ¼ cup besan (chickpea flour)
    • 2 tsp lemon juice
    • 1 tsp salt
    • ½ tsp ground cumin
    • ½ tsp ground coriander
    • 2 tbsp clarified butter (ghee)

    For Cream Cheese Spread

    • 1 ½ cup softened cream cheese
    • 1 tsp curry powder or curry paste. (I used Patak’s Mild Curry Paste)
    • Pinch of mild paprika.

    For the Sandwich Assembly

    • 6 slices of any artisan bread (not toast bread), cut in half, dry or butter toasted
    • 1 white tortilla, cut in small square
    • ½ cup pimento stuffed olives, halved

    Special equipment:

    • baking sheet (pan), greased
    • Wooden toothpicks or mini skewers

    Instructions
     

    • Mash all ingredients for cutlets to obtain a coarse paste.
    • Preheat the oven to 350 degrees F.
    • Form small cutlets and place them on the greased baking sheet
    • Bake for about 10-15 min till golden brown. Let cool
    • Mix well the softened cream cheese with the curry paste and paprika.

    Assemble the sandwiches:

    • Spread a small amount of curried cream cheese on top of each bread slice
    • Place a cutlet on top of the spread
    • Spread a small amount of curried cream cheese on top of the cutlet
    • Place a small tortilla square on top.
    • Garnish with sliced olives, secure the sandwich with mini skewers.
    • Garnish with chopped cilantro or chives
    Tried this recipe?Let us know how it was!
  • Surprise Door Sandwich

    Surprise Door Sandwich

    Recipe submitted by Kanwaljeet Chhabra

    Surprise Door Sandwich

    Surprise Door Sandwich

    As we know kids love colors & different shapes very much so I want to encourage kids to eat healthy with natural colors with my recipe. When the kids open the door, they will be surprised to find their favorite color tikki in their favorite shapes. I have also used a very healthy spread in kid’s favorite colors. This is a very kid friendly dish which excites them to eat even boring ingredients such as beet root and spinach.
    No ratings yet
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    Course sandwiches
    Cuisine Indian

    Ingredients
      

    Red Spread

    • 2 small cube crumbled paneer
    • about 2 tbsp grated beetroot
    • cumin powder pinch
    • black salt as per taste.
    • Mix all these ingredients together.

    Green Spread

    • 2 small cube crumbled paneer
    • 2 tbsp basic coriander chutney
    • cumin powder pinch.
    • Mix all these ingredients together.

    Beetroot Tikki (heart Shape)

    • 2 boiled potato
    • 1 big beetroot grated then squeeze out juice from it
    • 1 green chilli chopped
    • coriander leaves
    • 1 tsp cumin powder
    • 1 tsp black pepper powder
    • black salt as per taste
    • some grated ginger
    • wholewheat flour breadcrumbs

    Spinach Tikki (Flower Shape)

    • 2 boiled potato
    • 100 grm chopped blanched spinach(boiled then drain in cold water)about
    • 1 green chili chopped
    • coriander leaves
    • boiled corn chopped about 7-8 kernels
    • 1 tsp cumin powder
    • 1 tsp black pepper powder
    • black salt as per taste
    • some grated ginger
    • wholewheat flour breadcrumbs

    Instructions
     

    Beetroot Tikki (heart Shape)

    • Mash boiled potato first, then mix grated beetroot in it.
    • Then add all dry spices & green chili, coriander leaves chopped , grated ginger & bread crumbs in it & mix well.
    • Take some mix & make heart shape with cookie cutter.
    • Shallow fry this heart shape tikki on nonstick tawa and the heart shape beetroot tikki is ready.

    Spinach Tikki (Flower Shape)

    • Mash boiled potato first, then add chopped blanched spinach in it.
    • Add all dry spices & green chili , coriander leaves chopped, grated ginger, corn kernels & wholewheat breadcrumbs in it. Mix it well.
    • Now take some mix & make flower shape with cookie cutter.
    • shallow fry this flower shape tikki on nonstick tawa and the spinach tikki is ready.

    Sandwich Presentation

    • Take 6 pieces of bread. Put these breads for about 2 second on nonstick tawa.
    • Take 2 piece bread & cut heart shape in center with cookie cutter. Keep aside these heart shaped bread pieces and the bread.
    • Take another 2 piece bread & cut flower shape in center with cookie cutter. Keep aside these flower shaped bread pieces and the bread.
    • Now take remaining 2 pieces of bread. Put red spread on 1 bread & apply it all over the bread .Now put 2 pieces of bread from which heart shapes were cut and put heart shape beetroot tikki in the heart hole
    • On remaining 1 bread piece put green spread & apply it all over the bread. Now put 2 pieces of bread from which flower shapes were cut and put flower shape spinach tikki in the flower hole
    • Our healthy surprise door sandwich is ready. For door put heart shaped bread on beetroot tikki & flower shaped bread on spinach tikki .

    Notes

    We are done and the sandwich is ready.
    Tried this recipe?Let us know how it was!
  • Cocktail Green Peas Samosa

    Cocktail Green Peas Samosa

    Cocktail Samosa

    Cocktail Green Peas Samosa

    Cocktail green peas samosas are tasty snack. These bite-sized crispy samosas are filled with spicy green peas. This was my mother's go-to appetizer for special occasions, and she received many compliments. My cooking style is greatly influenced by my mother, a true inspiration!  Of course they taste out of this world when served hot. Serve with tamarind chutney.
    5 from 1 vote
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    Prep Time 15 minutes
    Cook Time 30 minutes
    Course snacks
    Cuisine Indian
    Servings 24 samosa

    Ingredients
      

    For crust

    • 1 cup All Purpose flour (plain flour or maida)
    • 1 tablespoon sooji fine (semolina)
    • 1/4 teaspoon salt
    • 2 tablespoons oil
    • Approximately 1/3 cup look warm water

    For filling

    • 2 cups boiled green peas I am using frozen green peas
    • 2 tablespoons oil
    • 3 teaspoons coriander powder (dhania)
    • 1 teaspoon red chili powder
    • 1 teaspoon mango powder (amchoor)
    • 1/4 teaspoon garam masala
    • 3/4 teaspoon salt (adjust to your taste)

    Instructions
     

    for Dough

    • Mix flour, sooji, salt, oil and water together to make soft dough (add water as needed).
    • Knead the dough to make it smooth and pliable.
    • Cover the dough and let it sit least ten minutes.

    To Make Filling

    • Boil the green peas over medium heat with 1 cup of water, until peas are tender. Drain the water, squeeze the excess water, and pat dry. Mix all the dry ingredients to the peas, coriander, chili powder, garam masala, mango powder and salt.
    • Heat the oil in a frying pan over medium heat, and put the green peas mix, stir fry and keep mashing, stir fry until no moisture left, but it should not be powdery.. This should take about 10-12 minutes.
    • Turn off the heat and let the let the filling cool to room temperature.

    Making samosas

    • Knead the dough for a minute.
    • Divide the dough into 12 equal parts and roll into balls.
    • Roll each ball about 4-1/2-inch diameter and cut each circle in half.
    • Take one semicircle and wet the sides lightly all around and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
    • Fill the cone with about 1 teaspoon of filling. Press this filling down.
    • Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely.
    • Continue filling the rest of the samosas.
    • Heat about 1 inches of oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
    • Place the samosas in the frying pan a few at a time, they should not overlap.
    • After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden-brown color on all sides. This should take about 8 minutes. If you use a high heat, the samosa crust will be too soft and not cook properly.
    • Take the Samosas out over paper towel; it will absorb extra oil.
    • Cocktail Samosa goes well with tamarind chutney.
    Tried this recipe?Let us know how it was!

    Cocktail Samosa Recipe: A Delicious Twist on a Classic Snack 

    Introduction: 

    In this article, we’ll explore how to make cocktail samosa, specifically focusing on the delightful cocktail green peas samosa. This appetizing vegan snack is perfect for any occasion, whether you’re hosting a party or simply craving a savory treat. With its crispy exterior and flavorful filling, cocktail samosas are sure to be a hit with family and friends. Let’s dive into the recipe and discover the steps to create these irresistible snacks.

    Step 1: Preparing the Dough 

    To begin making cocktail samosas, start by preparing the dough. You’ll need all-purpose flour, salt, carom seeds, and oil. Combine the flour, salt, and carom seeds in a mixing bowl, then gradually add the oil while mixing the ingredients together. Knead the dough until it’s smooth and firm, then cover it and let it rest for about 30 minutes. This step ensures that the dough is pliable and easy to work with when shaping the samosas. For a detailed recipe on making the dough, you can refer to Manjula’s Kitchen’s samosa dough recipe.

    Step 2: Making the Green Peas Filling 

    Next, let’s prepare the flavorful green peas filling for our cocktail samosas. Heat oil in a pan over medium heat, then add cumin seeds and let them sizzle. Add finely chopped green chilies, ginger paste, and crushed coriander seeds, sautéing until fragrant. Stir in boiled and mashed green peas, along with salt, mango powder, and garam masala for seasoning. Cook the mixture for a few minutes until the flavors meld together, then let it cool. This delectable filling adds a burst of flavor to the cocktail samosas, making them truly irresistible.

    Step 3: Shaping and Filling the Samosas 

    Now comes the fun part – shaping and filling the samosas! Divide the rested dough into small balls and roll each one into a thin circle. Cut each circle in half to form semi-circles, then fold each semi-circle into a cone shape, sealing the edges with a water-flour paste. Fill each cone with a spoonful of the green peas filling, then seal the top to enclose the filling completely. Repeat this process until all the dough and filling are used up, creating a batch of perfectly shaped cocktail samosas ready for frying.

    Step 4: Frying to Golden Perfection 

    Once all the samosas are shaped and filled, it’s time to fry them to golden perfection. Heat oil in a deep frying pan or kadhai over medium-high heat until hot but not smoking. Carefully add the filled samosas to the hot oil, ensuring not to overcrowd the pan. Fry them in batches until they turn crispy and golden brown, flipping them occasionally for even cooking. Once fried, remove the samosas from the oil and drain them on paper towels to remove any excess oil. Serve the hot and crispy cocktail samosas with your favorite chutney or dipping sauce.

    Step 5: Serving and Enjoying 

    Now that your cocktail samosas are ready, it’s time to serve and enjoy this delicious snack with your loved ones. Arrange them on a platter alongside some mint chutney, tamarind chutney, or yogurt dip for dipping. These bite-sized treats are perfect for parties, gatherings, or even as a mid-day snack. Enjoy the crispy exterior and flavorful filling of these homemade cocktail samosas, and watch them disappear within minutes!

    Tips for Perfect Cocktail Samosas: 

    • Ensure the dough is rolled thinly for crispy samosas.
    • Seal the edges of the samosas tightly to prevent the filling from leaking out during frying.
    • Fry the samosas in hot oil for a crispy texture.
    • Serve the samosas hot for the best taste and texture.

    Variations to Try: 

    • Substitute the green peas filling with mashed potatoes or minced meat for different flavor options.
    • Add chopped vegetables like carrots, bell peppers, or beans to the filling for added texture and nutrition.
    • Experiment with different spices and seasonings to customize the flavor of the samosas according to your preference.

    Benefits of Cocktail Samosas: 

    • Cocktail samosas are a great appetizer or snack option for parties and gatherings.
    • They can be easily customized with different fillings to suit various tastes and dietary preferences.
    • Homemade cocktail samosas are healthier than store-bought ones, as you can control the quality and quantity of ingredients used.

    FAQs (Frequently Asked Questions): 

    • Can I make cocktail samosas ahead of time? 

    Yes, you can prepare the samosas ahead of time and store them in an airtight container in the refrigerator. When ready to serve, reheat them in the oven until crispy and hot.

    • Can I bake cocktail samosas instead of frying them? 

    While frying gives the samosas a crispy texture, you can bake them in the oven for a healthier alternative. Simply brush the samosas with oil and bake them at 375°F (190°C) until golden brown and crispy.

    • How long do cocktail samosas stay fresh? 

    Cocktail samosas are best enjoyed fresh on the day they are made. However, you can store any leftovers in the refrigerator for up to 2-3 days and reheat them before serving.

    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.

  • Gulab Jamun

    Gulab Jamun

    Gulab Jamun

    Gulab Jamun (2014)

    Gulab Jamun is easily the most popular and loved dessert in India.  Gulab jamun is best described as an Indian version of a donut immersed in a sweet syrup.  Gulab jamun recipe is especially dear to me as it was my very first video showcased on YouTube.  
    To be frank, I never dreamed that I would still be doing what I love seven years later.  Not everyone can say they are truly following their passion.  So in this spirit I decided I would present another version of Gulab Jamun a sweet snack savored by all.  This recipe is simpler than my original recipe, but still delicious.
    5 from 1 vote
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    Prep Time 15 minutes
    Cook Time 19 minutes
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 cup nonfat milk powder
    • 1/4 cup all purpose flour (plain flour, maida)
    • 1/8 teaspoon baking soda
    • 1/2 cup heavy cream, use as needed
    • 1/4 teaspoon cardamom coarsely ground

    For Syrup

    • 1-1/2 cup sugar
    • 1-1/2 cup water

    Other

    • Oil to fry

    Instructions
     

    For Syrup

    • In a pan add water, sugar bring it to boil, stir until the sugar has dissolved. Turn off the heat. Set aside.

    For Gulab Jamun

    • In a bowl, mix milk powder, all purpose flour, baking soda, and cardamom add cream and mix it well. This will be consistency of soft dough, if it is too dry add 1 to 2 spoons of milk as needed not the cream. Dough should be very soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Cover and set aside for about 10 minutes.
    • Knead the dough; grease your palm before working the dough.
    • Divide the dough into 18 equal parts and roll them into round balls.
    • Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. Notes: To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
    • Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in about double the size, so give them enough space, and don’t over crowed them.
    • It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns so they are evenly browned. You can make gulab jamuns in different size and shapeFry until the gulab jamuns become brown.
    • Let the gulab jamuns cool off for a few minutes before placing them in the hot syrup, not boiling.
    • The gulab jamuns should sit in the syrup for at least 20 minutes prior to serving.

    Notes

    Additional Tips
    1. If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
    2. Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
    3. Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.
    Tried this recipe?Let us know how it was!
  • Sago Vada

    Sago Vada

    Recipe submitted by Nandhini
    Sago Vadas

    Sago Vada

    Sago Vada is a simple grain free snack that can be served with plain homemade yogurt for people who are fasting on Janmashtami day. Its a crunchy snack that's crispy on the outside and soft and chewy on the inside. Enjoy!
    No ratings yet
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    Course Appetizer
    Cuisine Indian

    Ingredients
      

    • 1/2 Cup Sago(Sabudana)
    • Medium Sized Potatoes – 2(Boiled, peeled and mashed)
    • 1/4 Cup Peanuts – (Dry roasted, coarsely ground)
    • 1 Tsp Black Pepper – (Coarsely ground)
    • 1 Green Chilli – (finely chopped)
    • 1 tbsp Ginger -(finely chopped)
    • Curry Leaves/Cilantro – Few (finely chopped)
    • 1 tsp Salt – (adjust as needed)
    • 1 cup Vegetable Oil to fry

    Instructions
     

    • Soak Sago in just in enough water to cover it for about 2 hours. It should absorb all water.
    • In a bowl, add mashed Potatoes, soaked Sago, Peanut powder, Pepper powder, chopped Green Chilli, Cilantro/Curry leaves and Salt. Mix well.
    • Heat oil in a pan on medium high.
    • Apply a drop of oil on your palm. Take lemon sized dough mix and flatten it into Vada(Patty) between your palms.
    • Slowly drop the Vadas into the hot oil pan.Fry them until they are crispy, golden brown slowly turning them in between.  Drain them into paper towel. Sago Vadas are ready serve.
    Tried this recipe?Let us know how it was!
  • Bread Dahi Vada

    Bread Dahi Vada

     

    Bread Dahi Vada

    Bread Dahi Vada

    Bread dahi vada is a quick and delicious version of the original dal lentil vadas.  There is no soaking of lentil required, no grinding and no frying required; this is an instant version of dahi vada. This can be served as a snack or appetizer.
    5 from 1 vote
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    Prep Time 15 minutes
    Cook Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 8 slices of white bread
    • 2 tablespoon oil

    For Filling

    • 3 tablespoons shredded coconut; I am using frozen shredded coconut, available in Indian grocery stores
    • 1/4 teaspoon salt
    • 2 teaspoons ginger finely chopped
    • 2 teaspoons green chili finely chopped
    • 2 teaspoons sliced almonds

    For Serving

    • 1-1/2 cups yogurt (curd, Dahi)
    • 1/4 cup tamarind chutney check the recipe on my website
    • 1/2 teaspoon salt
    • 1/2 teaspoon red chili powder 

    Instructions
     

    • Mix all the ingredients for filling coconut, salt, ginger, green chili, and almonds, set aside.
    • Cut bread slices into rounds, I am using 3” cookie cutter.
    • Lightly wet one side of the bread and put 2 teaspoons of filling in center and fold the bread in half, forming semi-circle. Press the edges together with your fingers. Make sure the edges are sealed.
    • Continue filling rest of the vadas in the same manner.
    • Brush the vadas both side lightly with oil, and toast them in toaster oven just enough that bread has become light golden brown. You can also bake them in oven.
    • Serving the vadas
    • Whip the yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add the salt, adjust to your taste.
    • When ready to serve soak them in water for one minute and squeeze the vadas lightly between your both palms.
    • Dip them in yogurt one at a time and arrange them in serving plate, sprinkle the red chili powder to your taste, it is optional, drizzle the tamarind chutney and few pieces of cilantro, and gives a nice color.
    • Bread dahi vadas are ready to serve.
    Tried this recipe?Let us know how it was!

    Bread Dahi Vada Recipe

    Bread Dahi Vada is a delightful twist to the traditional dahi vada, offering a quicker and simpler way to enjoy this beloved Indian snack. Bread dahi vada is perfect for those who crave the flavors of dahi vada but prefer a hassle-free preparation method. This recipe is a fusion of textures and flavors, combining the softness of bread with the tanginess of yogurt and the spiciness of chutneys. Here’s how to make bread dahi vada at home.

    Step 1: Preparing the Bread

    To begin making bread dahi vada, start by preparing the bread slices. Trim the edges of the bread slices and then cut them into desired shapes. You can cut them into squares, rectangles, or use cookie cutters to create fun shapes like stars or hearts. This step ensures that the bread absorbs the yogurt mixture well, resulting in soft and flavorful vadas.

    Step 2: Soaking the Bread

    Once you’ve cut the bread into desired shapes, soak them in lukewarm water for a few seconds. Ensure that the bread slices are fully submerged in water to soften them. This step is crucial as it allows the bread to absorb moisture, making it easier to shape into vadas later. Squeeze out excess water from the soaked bread slices gently, being careful not to break them.

    Step 3: Preparing the Yogurt Mixture

    The next step in making bread dahi vada is to prepare the yogurt mixture. In a bowl, whisk fresh yogurt until smooth and creamy. Add a pinch of salt and sugar to the yogurt and mix well. The yogurt should have a balanced flavor, with a hint of sweetness to complement the savory elements of the dish. You can adjust the seasoning according to your taste preferences.

    Step 4: Assembling the Bread Dahi Vada

    Now it’s time to assemble the bread dahi vada. Take each soaked bread slice and gently squeeze out any remaining water. Place the squeezed bread slice on a serving plate or platter. Spoon a generous amount of the prepared yogurt mixture over the bread slice, covering it completely. Ensure that the yogurt coats the bread evenly, imparting its tangy flavor to every bite.

    Step 5: Garnishing the Bread Dahi Vada

    After assembling the bread dahi vada, it’s time to garnish it with various toppings and chutneys. Drizzle sweet tamarind chutney and spicy green chutney over the vadas, adding layers of flavor and heat. Sprinkle a pinch of chaat masala and roasted cumin powder on top for an extra burst of taste. Garnish with finely chopped cilantro leaves and pomegranate seeds for a vibrant and refreshing touch.

    Tips for Making Perfect Bread Dahi Vada:

    • Use Fresh Bread: Opt for fresh bread slices as they absorb moisture better, resulting in softer vadas.
    • Soak Bread Just Right: Ensure that you soak the bread slices for the right amount of time. Over-soaking can make them mushy, while under-soaking can make them dry.
    • Adjust Seasonings: Taste the yogurt mixture before assembling the vadas and adjust the seasonings according to your preference. You can add more salt or sugar as needed.

    Variations of Bread Dahi Vada:

    • Stuffed Bread Dahi Vada: For a flavorful twist, you can stuff the soaked bread slices with a mixture of chopped nuts, raisins, and spices before coating them with yogurt.
    • Bread Dahi Vada Chaat: Turn bread dahi vada into a delightful chaat by adding tomatoes, sev, and a drizzle of mint chutney on top.

    Benefits of Bread Dahi Vada:

    • Quick and Easy: Bread dahi vada is a quick and easy recipe that can be prepared in minutes, making it perfect for busy days or sudden cravings.
    • Lighter Option: Unlike traditional dahi vada made with lentils, bread dahi vada is lighter on the stomach, making it suitable for those looking for a lighter snack option.

    FAQs (Frequently Asked Questions) about Bread Dahi Vada:

    Can I use whole wheat bread for this recipe?

    • Yes, you can use whole wheat bread instead of white bread for a healthier twist. However, keep in mind that whole wheat bread may have a denser texture.

     

    Can I prepare bread dahi vada in advance? (H2) 

    • While it’s best to assemble bread dahi vada just before serving to maintain the texture of the bread, you can prepare the components in advance and assemble them when ready to serve.

    For more delightful Indian recipes, 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.

  • Fruit Delight Cake

    Fruit Delight Cake

    Recipe submitted by Joy

    Fruit Delight Cake

    Fruit Delight Cake

    If you love papayas, then you will love this Fruit Delight cake made with chunks of papaya. You can top this cake with any kind of berry. Its a dessert known for its perfection which can be a great alternative cake during Christmas.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    To make the cake:

    • 1 ¼ cup vegetable oil
    • 2 cup sugar
    • 4 tbsp butter
    • 2 cup all purpose flour
    • 2 tsp . cinnamon
    • 2 tsp . baking soda
    • 2 tsp . baking powder
    • 1 tsp. salt
    • 2 cup ripe papayas, diced
    • 1 cup walnuts, chopped

    To make the Icing:

    • 8 oz. cream cheese, softened
    • 1 cup butter, softened
    • ¾ cup confectioner’s sugar
    • 2 2 tsp. vanilla extract

    For icing: whipped cream

    For topping: Varieties berry fruits

    Instructions
     

    • Preheat oven to 350 degrees.
    • Generously grease a 9×13-inch baking pan.
    • In a mixing bowl; whisk together oil, sugar and butter.
    • Add dry ingredients stirring to combine well. Stir in papaya and walnuts.
    • Transfer into prepared pan.
    • Bake 30-40 minutes.
    • Cool before icing. In a mixing bowl; cream together cream cheese, butter, sugar and vanilla well.
    • Spread icing over cooled cake and top it with berries.
    Tried this recipe?Let us know how it was!

  • Coconut Ladoo

    Coconut Ladoo

    Coconut Ladoo

    Coconut ladoo

    Coconut ladoos are a rich, sweet dessert–snack. This is made for many festive occasions. Coconut laddoo is a very simple and easy recipe to make. These are made with few ingredients. Traditionally in Indian households ladoos are served as fudge candies.
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 40 minutes
    Total Time 45 minutes
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1-1/4 cup coconut freshly grated or frozen
    • 3 cups milk
    • 1/2 cup sugar
    • 1/4 tsp cardamom powder

    Instructions
     

    • Boil the milk and coconut in heavy bottom pan over medium high heat (I am using heavy non stick pan), do stir occasionally.
    • After milk comes to boil reduce the heat to medium and cook for 25-30 minutes, until all the moisture is absorbed and coconut is thick and creamy consistency.
    • Add sugar and cardamom to the coconut and cook for 7-8 minutes stir continuously, until all the moisture is absorbed. Coconut mix will be thick and crumbly in consistency. Turn off the heat.
    • Spread the coconut mix on the plate and let it cool of to the room temperature.
    • To make the ladoos, take about 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball. Adjust the size of ladoo as you prefer

    Notes

     
    Ladoos are ready to be served; you can refrigerate them for about two weeks.
    Keyword Coconut Candy, Holiday Gift, Kid Friendly, Sweet Snack
    Tried this recipe?Let us know how it was!

  • Paneer Makhani

    Paneer Makhani

    Paneer Makhani (Spicy Indian Cheese Curry)

    Paneer Makhani

    Paneer Makhani is a popular Punjabi dish. Paneer (Indian cheese) simmered in rich creamy tomato gravy makes a very delicious dish. This is simple and easy recipe to make. Serve Paneer Makhani with any Indian flat bread or over rice. This will be enjoyed by everyone.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Course paneer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 6oz paneer cubed (this will make 1-1/2 cup cubed paneer, available in Indian grocery stores)
    • 1/4 cup cashews
    • 2 tablespoon sesame seeds (til)
    • 4 tomatoes medium size cut into small pieces about 2 cup
    • 1 tablespoon chopped ginger
    • 1 green chili chopped
    • 2 tablespoons butter
    • 1 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 2 teaspoon coriander powder (dhania)
    • 1/2 teaspoon turmeric (haldi)
    • 1 teaspoons salt
    • 1 teaspoon sugar
    • 2 tablespoons heavy cream
    • 1/2 teaspoon garam masala
    • 1/4 cup chopped cilantro 

    Instructions
     

    • Powdered the cashews and sesame seeds, (I like to use spice grinder). Set aside.
    • Pure the tomatoes, ginger and green chili. Set aside.
    • In about 2 cups of hot water soak the cubed paneeer for 5 minutes or more, this will make the paneer soft and give a nice texture. Set aside.
    • Heat the butter in sauce pan over medium heat; after butter is moderately hot add cumin seeds and asafetida. After the seeds crack add cashew nut powder and roast for about one minute. Add tomato puree and mix it well.
    • Add the remaining spices, coriander, turmeric, salt, sugar, mix it well and cover the pot. Tomatoes splatter while cooking. Cook for about four minutes stirring in between until tomatoes start leaving the oil and tomatoes will be half in quantity.
    • Add cream, cook for about two minutes stirring often. Add one cup of water, cover the pan and let it cook for about two to three minutes.
    • Take out the paneer from water and put into the gravy, stir and cover the pan and cook for about five minutes. Adjust the gravy to your liking if needed add little more water, and cook. Turn off the heat.
    • Add the cilantro and garam masala stir and cover for few minutes before serving.
    Tried this recipe?Let us know how it was!

    What Is Paneer Makhani – Manjula’s Kitchen 

    It’s a gluten-free, paneer-based party recipe featuring a rich gravy that defines its regal status. Uncover the delightful essence of this Indian culinary masterpiece.

    Introduction to Paneer Makhani Recipe: 

    In the journey of crafting an exquisite paneer makhani recipe, the first step involves an artful process of meticulously powdering cashews and sesame seeds using the precision of a spice grinder. This crucial procedure serves as the cornerstone, laying the groundwork for the creation of a rich and nutty flavor profile that distinctly defines the essence of the paneer makhani recipe. The amalgamation of these finely ground ingredients sets the stage for a culinary experience that promises to tantalize the taste buds with every indulgent bite.

    Creating the Tomato Puree for Paneer Makhani:

    Within the tapestry of the paneer makhani recipe, the spotlight shifts to the creation of a vibrant and tangy base by pureeing tomatoes, ginger, and green chili. This puree becomes an integral component, intricately woven into the overall composition, contributing to the unmistakable taste that characterizes paneer makhani. The harmonious blend of these ingredients not only imparts a delightful acidity but also adds a depth of flavor that elevates the entire culinary experience of this classic Indian dish.

    Softening Paneer for Paneer Makhani: 

    A distinctive element in the meticulous recipe of paneer makhani involves immersing cubed paneer in hot water for a minimum of five minutes. This step is crucial, ensuring that the paneer attains a desirable softness, transforming it into an integral component that gracefully melds into the luxurious texture of paneer makhani. The attention to softening the paneer reveals the commitment to achieving perfection in both taste and texture in this beloved Indian dish.

    Infusing Flavors in Butter for Paneer Makhani: 

    As the culinary odyssey unfolds in the preparation of paneer makhani, a saucepan takes center stage, filled with the sizzle of melting butter over medium heat. Into this decadent base, cumin seeds and asafetida make their entrance, infusing the recipe of paneer makhani with a tantalizing array of flavors. This infusion process not only sets the tone for the aromatic journey ahead but also showcases the meticulous layering of tastes that distinguishes paneer makhani.

    Crafting the Core of Paneer Makhani:

    The heart of the paneer makhani recipe unveils itself as the powdered cashew and sesame seed mixture gracefully blends into the pan. This step imparts a luxurious nuttiness to the curry, elevating the overall complexity of the paneer makhani recipe. The subsequent addition of tomato puree, alongside a carefully curated blend of spices—coriander, turmeric, salt, and sugar—forms the flavorful core of paneer makhani, embodying a symphony of tastes that dance on the palate.

    Simmering and Marrying Flavors in Paneer Makhani Gravy: 

    Advancing in the progression of paneer makhani, the curry undergoes a meticulous simmering process, allowing the tomatoes to release their juices and seamlessly meld with the spices. The introduction of cream into this aromatic medley creates a velvety texture that epitomizes the richness associated with paneer makhani. This harmonious infusion of flavors characterizes the unique appeal of the paneer makhani recipe, showcasing a culinary masterpiece that marries tradition with innovation.

    Incorporating Paneer into the Paneer Makhani Gravy: 

    As the culinary narrative unfolds, the softened paneer takes center stage, delicately incorporated into the simmering paneer makhani gravy. This meticulous step ensures that the paneer absorbs the aromatic essence of the curry, resulting in a harmonious fusion of flavors. The careful balance of ingredients and textures not only highlights the mastery behind the art of crafting paneer makhani but also promises a dining experience where each bite reveals the dedication invested in every element of this beloved Indian dish.

    Final Touches to Paneer Makhani: 

    As the crescendo of the paneer makhani recipe approaches, cilantro and garam masala make their grand entrance, imparting a burst of freshness and warmth to the dish. These final touches are not merely garnishes but integral components that elevate the overall appeal of paneer makhani. The amalgamation of flavors, textures, and aromatic nuances converges into a culinary masterpiece, presenting paneer makhani as a timeless and authentic representation of the rich tapestry of Indian cuisine.

    If you liked this recipe, then you must also try: Aloo Gobi, Potato Curry with Yogurt Gravy, Mattar Paneer & Vegetable RIce (Pulav). 

  • Kulcha (Punjabi Flatbread)

    Kulcha (Punjabi Flatbread)

    Kulcha - Punjabi Flatbread

    Kulcha (Punjabi Flatbread)

    Kulcha is a soft textured flatbread; this is very popular in North Indian recipe. They can be made in a tandoor (clay oven) or on a skillet. I am using a skillet. Traditionally kulchas are served with spicy chole (chick peas). This delicious combination is known as "Chole kulcha".  This is also another popular street food.
    5 from 1 vote
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    Course Bread
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup of all purpose flour (plain flour or maida)
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon sugar
    • 1 tablespoon oil
    • 2 tablespoon yogurt (curd or dahi)
    • Approx. 1/4 cup milk use as needed

    Also need

    • 1/4 cup of all purpose flour for rolling
    • 1/2 teaspoon nigella seeds (kalaunji)
    • 1 tablespoon cilantro chopped (hara dhania)
    • 1 tablespoon clarified butter, ghee

    Instructions
     

    • In a bowl mix all the dry ingredients, flour, baking powder, baking soda, salt, and sugar, and sieve the flour to make sure even mixing.
    • Add oil and yogurt to the flour and mix it well, add milk as needed to make soft dough. Dough should be soft but not sticking to hand. Knead the dough to make smooth and pliable.
    • Cover the dough and let it sit for about 2 hours.
    • Knead the dough for few seconds and divide into four equal parts, roll them into patties. Take one patty press it in dry flour from both sides and roll in about 6” circle, if dough  start sticking to the rolling pin or rolling surface dust little more dry flour.
    • Heat the skillet (iron skillet works the best) on medium heat. Skillet should be moderately hot. Wipe the skillet with few drops of oil.
    • Place the kulcha over skillet. Sprinkle few drops of water. Sprinkle few nigella seeds and little cilantro over the kulcha while kulcha is still wet, and press it with the spatula.
    • When the kulcha start to change color and start bubbling flip it over. There will be some golden brown spots. Wait about a minute and flip it over again.
    • Kulcha should have golden brown spots from both sides. Kulcha should not be cooked on high heat otherwise it will not cook through.
    • Kulcha is ready, butter the kulcha before serving.

    Notes

    Serving Suggestions
    Traditionally kulchas are served with punjabi chole or serve with any rich gravy based side dish like palak paneer or dal makhani.
    Tried this recipe?Let us know how it was!

  • Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry)

    Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry)

    Hyderabadi Mirchi ka Salan

    Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry)

    “Mirchi ka Salan” is a popular Hyderabadi dish. Generally speaking, Hyderabadi dishes are very spicy and aromatic, and this is one of them. Even the name of this dish “Mirchi ka salon" reflects that. Mirch is pepper and Salan means curry.  The chili pepper is cooked in a peanut and coconut spicy curry.
    This dish is a new one for me. Many of you had requested I make this, so I decided to try it out.  Of course I turned to Google to help me out and went through many recipes.  I tried many different variations until I was satisfied with the recipe.  
    I then invited a friend who is from Hyderabad to ask her for her honest opinion. She was surprised that I had never eaten “Mirch ka Salan” before.  She gave me some suggestions and pointers to perfect my recipe. I then incorporated her ideas and tweaked the recipe.  
    Now I loved it. I know this new dish will be on my list for “go-to” dishes when having get-togethers.  So if you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with vegetable biryani or plain white rice. Its a vegan dish which is absolutely gluten free but spicy.
    5 from 1 vote
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    Course curry
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 8 Anaheim pepper or use the pepper which are mild
    • 1/4 cup coconut powder
    • 2 tablespoons sesame seeds
    • Approx. 3 tablespoon raw peanuts
    • 4 tablespoons oil
    • 1-1/2 tablespoon besan (Bengal gram flour)
    • 1 teaspoon cumin seeds (jeera)
    • 1/2 teaspoon mustard seeds (rai)
    • 1/2 teaspoon nigella seeds/kalanji
    • 1 tablespoon tamarind paste
    • 2 teaspoons ginger finely grated
    • 1/2 teaspoon turmeric (haldi)
    • 1 teaspoon red chili powder/adjust to taste
    • 2 teaspoons salt
    • 1 tablespoon sugar
    • 3/4 teaspoon garam masala
    • About 3 cups of water

    Instructions
     

    • Wash and wipe dry the peppers; slit the peppers vertically.
    • Grind the peanuts, sesame seeds, and coconut to make powder, set aside.
    • Mix tamarind paste, ginger, turmeric, and red chili powder with 1/4 cup of water. Set aside.
    • Use the flat frying pan, heat the oil on medium heat, and stir-fry the peppers till light brown all around. Take them out over paper towel.
    • Use the same pan as pan will have oil remaining, oil should be moderately hot. Add cumin seeds and mustard seeds as seeds crack add besan and nigella seeds stir fry for about one minute. Add the peanut powder and stir fry for about two minutes mix will be golden brown.
    • Add the spice paste and cook for 2-3 minutes stirring. Spice mix will start to leave the oil, add salt, sugar, 3 cups of water, and bring the gravy to boil.
    • Lower the heat to medium low and let it simmer for about 6-8 minutes.
    • Add the stir fried peppers and cover with gravy. Sprinkle the garam Masala, cover the pan and let it cook for another 3-4 minutes.
    • The gravy thickens as it cooks.
    • Mirchi ka Salam is ready. Serve hot over the plain rice or with briyani.
    Tried this recipe?Let us know how it was!

  • Honeydew Melon Kulfi

    Honeydew Melon Kulfi

    Recipe submitted by Anu Saxena

    Honeydew Melon Kulfi

    Honeydew Melon Kulfi

    Honeydew Melon Kulfi is a great way to cool off from the summer heat. The sweetness of the melon makes this even more delicious. It's a simple quick and easy recipe with a fusion involving honeydew melon and kulfi.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1/2 Honeydew Melon
    • 1 pinch of salt
    • 1/4 cup sugar
    • 200 ml (whipping) Cream

    Instructions
     

    • Cut the melon in cubes. Put it in a blender, add salt and blend it till it's smooth.
    • Transfer the melon purée in another container, and add the sugar and the cream to it.
    • Whisk everything together till the sugar dissolves.
    • Pour the mixture in the kulfi moulds/ Popsicle moulds and freeze overnight or at least for 6-8 hours.
    • You can adjust the sugar according to the sweetness of the melon.
    Tried this recipe?Let us know how it was!

  • Bread Paneer Rolls

    Bread Paneer Rolls

    Bread Paneer Rolls

    Bread Paneer Rolls

    Spicy bread Paneer rolls are great as an appetizer and a tasty compliment for afternoon tea. This is very easy and quick recipe to make. Paneer, is an Indian cheese also known as chena that is liked by all and used in many dishes. Bread paneer rolls are made with spiced paneer rolled in bread.
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

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

    Instructions
     

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

    Notes

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