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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.

  • Baked Mini Samosa Pies

    Baked Mini Samosa Pies

    Recipe submitted by Yummily Yours’

    Baked Mini Samosa Pies

    Baked Mini Samosa Pies

    Baked Samosa Pies (actually more of mini pies) are wolves in a sheep’s clothing. Street food gone fancy! Or may be street food with a make-over.
    I made the dough at home but if you are short on time, check the “My Take” section for a shortcut that will save you 45 minutes. You can probably make them as appetizers for a party or as an evening snack with a cup of hot tea.
    I was quite skeptical about how this would turn out because I have never had a baked samosa before but to my pleasant surprise, they were great (and the calories you are not consuming because they are not deep-fried?!). I even had a few left overs which we later warmed up using a microwave, they tasted as fresh as ever.
    Like I was saying, these wolves are true samosas to their core with a stuffing of warm spiced boiled potatoes. I have adapted this recipe from Manjula’s Kitchen for the contest of Jan’14.
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    Course Appetizer
    Cuisine Indian

    Ingredients
      

    For the Samosa wrappers

    • 1 cup all-purpose flour/Maida (Makes around 8 pies)
    • 1 1/2 tablespoon sooji (semolina flour/cream of wheat)
    • 1/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/8 tsp celery seeds (ajwain)
    • 1/4 teaspoon salt
    • 3 tablespoons oil
    • 1/3 cup lukewarm water

    For the stuffing

    • 1 cup of boiled & mashed potatoes (Crudely mashed to leave chunks or dice them)
    • 1/4 cup green peas (fresh/frozen)
    • 1/2 teaspoon cumin seeds
    • 2 green chilies finely chopped
    • 1 teaspoon coriander powder
    • 1/4 teaspoon garam masala
    • Salt to taste
    • 2 tablespoons oil
    • 2 tbsp chopped cilantro
    • 1 tbsp fresh lemon juice

    Instructions
     

    • Mix all the ingredients meant for the samosa wrappers using the lukewarm water(Add water in small quantities while mixing making sure it does not get soggy)
    • Knead the dough well. Finish off the kneading process using a drop of oil to get smooth-surfaced dough.
    • Cover the dough with a damp cloth and let it rest for at least 15 minutes.
    • Heat the oil meant for the stuffing in a pan.
    • Add cumin seeds and allow them to crackle. Add the chopped green chilies and green peas.
    • Sauté for a min, add the coriander powder, garam masala and salt and mix well.
    • Add the boiled & mashed/diced potatoes. Mix with a light hand.
    • Turn off the heat; add the chopped cilantro and lemon juice and mix.
    • Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Set aside.
    • Knead the dough for a minute.
    • Divide the dough into 2 parts (1 part 3/4 of the dough)
    • Divide the bigger portion of the dough into 8 equal portions. And roll them into rounds. Line the cups of a muffin pan with the freshly rolled rounds. Keep the pan covered with a damp cloth.
    • Take the smaller portion of the dough and again divide into 8 portions. Roll out smaller circles for covering the samosa wrapper cups.
    • Place stuffing into the samosa wrappers lined in the pan.
    • Brush the circumference of the small circles with water and paste them on top of the filled samosa wrapper cups.
    • Brush the tops with some oil and bake in a pre-heated oven at 350°F (180°C) for 15 min or until the samosa tops turn golden.
    • Allow them to cool on a wired rack for 2-3 min.
    • Enjoy hot with some hot sauce / Mint Chutney.

    Notes

    Additional Notes:
    • Super simple short-cut – use some cookie cutters and make samosa wrappers and covers out of store bought pie crusts!
    • Experiment with stuffing. Try some cauliflower and cheese or spinach & feta. Go wild!
    Tried this recipe?Let us know how it was!
  • Til Ka Ladoo – Sesame Candy

    Til Ka Ladoo – Sesame Candy

    Til Ka Ladoo

    Til Ka Ladoo – Sesame Candy

    Til ka ladoo is a traditional winter sweet. This is a simple recipe made with til and jaggery. Til is sesame seed and jaggery is unrefined cane sugar.
    You can also enjoy them as sesame candy. Til ka ladoos are also made on various festivals especially for Makar Sankranti and also like a regular sweet snack munchies.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 20 ladoos

    Ingredients
      

    • 1 cup sesame seeds, til
    • 1 cup jaggery or gur broken in small pieces, available at Indian grocery store
    • 3 tablespoons clarified butter, ghee
    • 1/2 teaspoon crushed cardamom
    • 1/2 cup water

    Instructions
     

    • Grease a plate and set aside.
    • In a frying pan roast the sesame seeds on medium heat stirring continuously. Sesame seeds will become light golden brown. This should take 4-5 minutes. Take the seeds out in a bowl. Set aside.
    • In the same frying pan heat the water and add the jaggery.
    • Simmer over medium heat till it starts caramelizing and forms a ball when you add a drop of syrup in cold water. This should take 4-5 minutes. Reduce the heat to low.
    • Add ghee, cardamom, and roasted sesame seeds mix it thoroughly with melted jaggery.
    • Transfer it in greased plate; take one tablespoon of mixture in your palm and make them into round ball, this should be half the size of golf balls.
    • Make all the ladoos while mix is still warm.
    • Sesame seed ladoo can be stored for months.

    Notes

    Variation:
    Til Ka Ladoo can be also made as burfi.
    Tried this recipe?Let us know how it was!
  • Eggless Whole Wheat Coconut Cookies

    Eggless Whole Wheat Coconut Cookies

    Eggless Whole Wheat Coconut Cookies

    Eggless Whole Wheat Coconut Cookies

    These Whole Wheat Eggless Coconut Cookies are an absolute delight to have as a snack and goes best with a cup of afternoon tea or coffee. They are vegan, healthy and a better alternative to the regular cookies.
    No ratings yet
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    Course Snack
    Cuisine Indian

    Ingredients
      

    • 1/2 cup Wheat Flour
    • 1/4 cup Sugar
    • 1/4 cup Unsweetened Dessicated Coconut
    • 1/4 cup Unsalted Butter, softened
    • A pinch of Salt
    • 1/2 tsp Vanilla Essence
    • 1 tbsp Milk or as needed
    • 1.5 tbsp Unsweetened Dessicated Coconut for garnish

    Instructions
     

    • Grind the sugar into a fine powder and set aside.
    • Preheat the oven to 180 degree C.
    • In a mixing bowl, add the butter and powdered sugar and mix it until light and creamy.
    • Add the vanilla and salt and combine.
    • Now add the wheat flour and coconut to it and mix everything.
    • Then sprinkle the milk little by little over it and mix well to make smooth dough.
    • The dough should be very soft.
    • Divide the cookie dough into 10 – 12 round balls and flatten them with your palms to shape the cookies.
    • Dip the top side of the cookies into the coconut and place them on a baking tray spacing about 1 inch apart.
    • Bake the cookies in the preheated oven for 18 minutes at 180 degree C.
    • Remove them from the oven and let them cool down for 2 – 3 minutes.
    • Place them on a wire rack and allow them to cool.
    • They will be soft when taken out, but will firm up once they cool.
    • Store in an airtight container.
    Tried this recipe?Let us know how it was!
  • Baked Apples filled with Cinnamon Muesli

    Baked Apples filled with Cinnamon Muesli

    Recipe submitted by Rangadevi Dasi

    Baked apples filled with Cinnamon Muesli

    Baked Apples filled with Cinnamon Muesli

    Baked apples are wonderful healthy dessert for a cold winter day, it warm up our body and the cinnamon apple smell that emanates when the apples are baked creates very cozy atmosphere in the house.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 2 big Apples
    • 4 tbsp Butter
    • 4 tbsp Oat flakes
    • 4 tbsp Raw sugar
    • 2 tsp Raisins
    • ½ tsp Cinnamon powder
    • ½ tsp Vanilla sugar
    • 2 tbsp chopped walnuts
    • 2 tbsp cream fresh (or sour cream or whipped cream for decoration)

    Instructions
     

    • Cut off the top of an apple and empty it inside with help of a knife and a spoon.
    • Save some pieces of apple that you took out and cut into small pieces.
    • Melt butter in a small pot and mix melted butter with oat flakes, sugar, cinnamon, vanilla sugar, walnuts, raisins and pieces of apple.
    • Fill the mixture inside the apples.
    • Place the apples on a baking dish and bake in pre-heated own 180 C for 15v min.
    • When the apples are soft and the filling is crunchy on the top take the apples out, let cool for 5-10 min.
    • Serve when apples are warm,but not hot, decorate with cream fresh or sour cream or whipped cream before serving.
    Tried this recipe?Let us know how it was!
  • Vermicelli Upma-Spicy Noodles – Seviyan Upma

    Vermicelli Upma-Spicy Noodles – Seviyan Upma

    Vermicelli Upma (Spicy Noodles)

    Vermicelli Upma-Spicy Noodles – Seviyan Upma

    Vermicelli Upma is a healthy, tasty and colorful dish. It is equally great for breakfast or snack. Vermicelli is also known as seviyaan. This is a quick and easy recipe to make.
    No ratings yet
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    Course snacks
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1-1/2 cup vermicelli roasted, available in Indian grocery stores
    • 1/2 cup carrots cut into small pieces
    • 1/2 cup green beans cut into small pieces
    • 1/2 cup corn kernels I am using frozen corn
    • 3 tablespoons oil
    • 1 teaspoon mustard seeds/rai
    • 8-10 curry leaves
    • 1/4 teaspoon turmeric/haldi
    • 1 green chili finely chopped
    • 1-1/4 teaspoons of salt, adjust to taste
    • 2 teaspoons lemon juice
    • 3 cups water
    • 1/4 cup cashews broken from garnishing

    Instructions
     

    • Heat 1 tablespoon of oil in a saucepan over low- medium heat, roast the cashews stirring continuously until they are light golden brown. It will take about 2 minutes.
    • Turn off the heat and take out the cashews over a paper towel.
    • Use the same saucepan and add the remaining oil, heat the oil over medium heat until it is moderately hot. Add the mustard seeds as seeds crack add curry leaves and green chili, stir-fry for few seconds. Be careful curry leaves splatter.
    • Add carrots, green beans, corn, turmeric, and salt stir-fry for 3 minutes over medium heat. Add vermicelli and gently mix them with vegetables, add water. Bring it to boil over high-medium heat.
    • As vegetables come to boil reduce the heat to low and cover the pan. Let it cook till all the water has evaporated. Stir in between once, it will take about 10 minutes. Vermicelli should be moist.
    • Gently stir in the lemon juice, garnish with roasted cashews.
    • Serve hot.
    Tried this recipe?Let us know how it was!
  • Chickpea and Spinach Spread – Hummus

    Chickpea and Spinach Spread – Hummus

    Chickpea and Spinach Spread

    Chickpea and Spinach Spread – Hummus

    Chickpea and spinach spread also known as Hummus. This healthy, vegan, gluten free, high protein, low calorie delicious spread also can be served as dip.
    5 from 1 vote
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    Course Appetizer
    Cuisine Indian
    Servings 16 oz

    Ingredients
      

    • 1 15 oz can chickpeas (garbanzo beans, kabule chana,)
    • 2 tablespoons roasted sesame seeds (til)
    • 1 cup spinach leaves all the stems removed
    • 1-1/2 teaspoon salt
    • 2 serrano green chili chopped adjust to taste
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil

    Instructions
     

    • Drain the liquid from can of chickpeas, wash them well and drain the water.
    • In a food processor all the ingredients except oil, blend it to make smooth paste.
    • Add oil and mix it again. Chickpea spread is ready.

    Notes

    Serving Suggestions
    1. Chickpea and Spinach Spread can be served with grilled pita bread, crackers, chips, or with fresh veggies. You can also serve this as chutney.
    Tried this recipe?Let us know how it was!

    Spinach Hummus Recipe: Step-by-Step Guide

    Chickpea and Spinach Spread, a delightful vegan alternative to traditional hummus, combines the freshness of spinach with the creamy texture of chickpeas, perfect for gluten-free appetizers and summer snacking, complemented by a variety of chutneys and pickles.

    Introduction to Spinach Hummus Recipe


    In this spinach hummus recipe, we’ll explore how to combine the traditional flavors of hummus with the nutritious goodness of spinach. This delightful spread offers a unique twist to the classic hummus recipe, incorporating fresh spinach leaves for added flavor and nutrients. If you’re looking to elevate your hummus game and sneak in some extra greens, this recipe is a must-try. Let’s dive into how to make this spinach hummus in a few simple steps.

    Step 1: Prepare Ingredients


    Begin by gathering all the necessary ingredients for this spinach hummus recipe. You’ll need canned chickpeas, fresh spinach leaves, cloves, tahini, lemon juice, olive oil, cumin, salt, and pepper. Ensure your chickpeas are drained and rinsed properly before using them in the recipe. This step sets the foundation for the flavor profile of your spinach chickpea hummus.

    Step 2: Blanch the Spinach


    To incorporate the spinach into the hummus, we’ll blanch it first. Bring a pot of water to a boil and prepare a bowl of ice water. Submerge the spinach leaves in the boiling water for about 30 seconds, then immediately transfer them to the ice water to stop the cooking process. Once cooled, drain the spinach and squeeze out any excess water. This blanching technique helps retain the vibrant green color of the spinach while softening it for blending with the other ingredients.

    Step 3: Blend Ingredients

    In a food processor, combine the blanched spinach, drained chickpeas, cloves, tahini, lemon juice, olive oil, cumin, salt, and pepper. Blend until smooth and creamy, scraping down the sides of the processor as needed. Adjust the consistency by adding more olive oil or a splash of water if necessary. The key is to achieve a velvety texture that’s perfect for spreading or dipping.

    Step 4: Adjust Seasoning


    Taste the spinach hummus and adjust the seasoning according to your preference. Add more salt, pepper, or lemon juice if needed to balance the flavors. You can also customize the seasoning by incorporating additional spices like paprika or cayenne pepper for an extra kick. Don’t hesitate to experiment with different flavor profiles to suit your taste buds.

    Step 5: Serve and Enjoy


    Transfer the spinach hummus to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of cumin or paprika for visual appeal. Serve it with your favorite accompaniments such as pita bread, fresh vegetables, or crackers. This versatile spread is perfect for snacking, appetizers, or as a flavorful addition to sandwiches and wraps. Enjoy the unique blend of flavors and the nutritional benefits of this homemade spinach hummus.

    Tips for Making Spinach Hummus

    • To enhance the flavor of your spinach hummus, consider roasting cloves before adding them to the recipe to add a subtle sweetness and depth of flavor to the spread.
    • Experiment with different variations by incorporating additional ingredients such as roasted red peppers, sun-dried tomatoes, or fresh herbs like parsley or cilantro.
    • For a smoother texture, you can peel the chickpeas before blending them. Simply pinch each chickpea between your fingers to remove the thin outer skin.

    Variations of Spinach Hummus

    • Roasted Red Pepper Spinach Hummus: Add roasted red peppers to the basic spinach hummus recipe for a smoky and slightly sweet flavor profile.
    • Sun-Dried Tomato Spinach Hummus: Incorporate sun-dried tomatoes packed in oil for a rich and tangy twist on traditional hummus.
    • Herbed Spinach Hummus: Blend fresh herbs such as parsley, cilantro, or basil into the spinach hummus for an added burst of freshness.

    Benefits of Spinach Hummus

    • Nutrient-Rich: Spinach is loaded with vitamins, minerals, and antioxidants, making this spinach hummus a nutritious snack option.
    • Fiber-Packed: Chickpeas are a good source of fiber, which helps promote digestive health and keeps you feeling full and satisfied.
    • Versatile: Spinach hummus can be enjoyed in various ways, whether as a dip, spread, or component of a meal, making it a versatile addition to any menu.

    FAQs (Frequently Asked Questions)


    Q: Can I use fresh spinach instead of blanching it?


    A: Blanching the spinach helps soften it and preserve its vibrant green color, but you can certainly use fresh spinach if preferred. Just ensure it’s thoroughly washed and dried before adding it to the recipe.

    Q: How long does spinach hummus last in the refrigerator?

    A: Properly stored in an airtight container, spinach hummus can last in the refrigerator for up to one week. Be sure to give it a stir before serving, as separation may occur over time.

    Q: Can I freeze spinach hummus?

    A: Yes, spinach hummus can be frozen for future use. Transfer it to a freezer-safe container, leaving some room for expansion, and store it for up to three months. Thaw in the refrigerator overnight before serving.

    Q: Is spinach hummus gluten-free? 


    A: Yes, this spinach hummus recipe is gluten-free, making it suitable for individuals with gluten sensitivities or allergies.

    By following this comprehensive guide, you can easily whip up a batch of flavorful and nutritious spinach hummus to enjoy with your favorite snacks or meals. Get creative with your toppings and accompaniments to customize this versatile spread to your liking. Whether you’re hosting a gathering or simply craving a healthy snack, this spinach hummus recipe is sure to be a hit.

    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.

  • Samosa Pinwheels

    Samosa Pinwheels

    Samosa Pinwheels

    Samosa Pinwheels

    Samosa pinwheels are great party snack. This is an interesting fusion on the popular Indian snack samosas. They make a mouthwatering appetizer or can be served as a chaat.
    4.34 from 6 votes
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    Prep Time 15 minutes
    Cook Time 20 minutes
    boiling potatoes 25 minutes
    Total Time 35 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Filling

    • 4 medium potatoes, boiled, peeled and roughly mashed will be about 2-1/2 cup mashed potatoes
    • 1/2 cup green peas boiled and drain using frozen green peas
    • 1 tsp cumis seeds jeera
    • 1 tbsp green chili finely chopped
    • 2 tsps coriander powder dhania
    • 1/2 tsp red chili powder lal mirch
    • 1/2 tsp garam masala
    • 1 tsp mango powder amchoor
    • 1-1/4 tspa salt
    • 2 tbsps cilantro finely chopped hara dhania

    Dough

    • 1 cup all-purpose flour maida, plain flour
    • 2 tbsps fine sooji samolina
    • 1/2 tsp salt
    • 3 tbsps oil canola, vegetable
    • 1/3 cup cold water, approx.

    Also Need

    • 3 tbspa all-purpose flour maida, plain flour
    • 1/4 cup water
    • oil to fry

    Instructions
     

    Dough

    • Mix flour, sooji, salt, and oil. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.

    Filling

    • Squeeze the water from the green peas. Mix all the ingredients for filling: potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro.
      Divide the filling in 2 parts and set aside

    Making Pinwheels

    • Mix the 3 tablespoons all purpose flour and ¼ cup water to make a thin batter. Set aside.
    • Knead the dough for a minute before rolling. Divide dough into two equal parts and make them into patties and roll each one into about 11 inch diameter.
    • Spread one part of the filling evenly over one of the rolled dough, slightly pressing.
    • Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.
    • With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 14 -16 pinwheels. Press each pinwheel lightly. Do the same with second sheet, you will have about 30 pinwheels.
    • Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
    • Fry the pinwheels in small batches. Dip them in the batter one at a time and drop them slowly into the hot oil. Fry the pinwheels until both sides are golden-brown, turning occasionally. Each batch will take three to four minutes to cook. Repeat this process until all the pinwheels are cooked.
    • The crisp, delicious pinwheels are now ready to serve.

    Notes

    Samosa pinwheels can be frozen five to six weeks. To freeze, fry them halfway. Once they reach room temperature, layer them in a container between sheets of waxed paper. When ready to use, re-fry them or heat them in the oven at 350° F until golden brown.
    You can also refrigerate them three to four days.
    Serving Suggestions
    Serve Samosa Pinwheels With Hari Cilantro Chutney and or Tamarind Chutney.
    Serve them as a chaat with drizzling whipped yogurt and tamarind chutney.
    Also can be served with chola .
    Keyword Appetizer, Party Food, Tea Time Snack
    Tried this recipe?Let us know how it was!

    Pinwheel Samosa Recipe: How to Make Potato Samosa Pinwheel 

    Samosa pinwheels are savory vegan appetizers reminiscent of traditional chaat, perfect for parties with their delightful fusion of flavors and convenient bite-sized format. Samosa pinwheels are a delightful twist on the traditional samosa, offering all the flavor and crunch in a fun, bite-sized package. In this pinwheel samosa recipe, we’ll guide you through the process of creating these savory treats step by step. Whether you’re hosting a party, looking for a unique appetizer, or simply craving a delicious snack, these samosa pinwheels are sure to impress.

    Step 1: Prepare the Filling for Samosa Pinwheels 

    Begin by preparing the filling for your samosa pinwheels. Heat oil in a pan over medium heat and add cumin seeds, letting them sizzle for a few seconds. Add boiled and mashed potatoes to the pan, along with green peas, finely chopped green chilies, ginger paste, salt, red chili powder, mango powder, and garam masala. Mix the ingredients well and cook for a few minutes until the flavors meld together. Once done, set the filling aside to cool.

    Step 2: Prepare the Dough for Samosa Pinwheels 

    While the filling cools, it’s time to prepare the dough for your samosa pinwheels. In a large mixing bowl, combine all-purpose flour, salt, and carom seeds (ajwain). Gradually add water and knead the ingredients into a smooth, pliable dough. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

    Step 3: Assemble the Samosa Pinwheels 

    Now comes the fun part – assembling the samosa pinwheels! Divide the rested dough into small equal-sized balls and roll each ball into a thin circle, similar to a chapati or tortilla. Spread a thin layer of mint chutney evenly over each circle of dough, followed by a generous portion of the prepared potato filling. Carefully roll each circle into a tight log, similar to a Swiss roll, ensuring the filling is enclosed within the dough.

    Step 4: Shape and Bake the Samosa Pinwheels 

    Once you’ve rolled all the circles into logs, it’s time to shape and bake your samosa pinwheels. Using a sharp knife, slice each log into smaller pieces, about 1 inch in width. Place the sliced pinwheels on a baking tray lined with parchment paper, leaving some space between each piece. Preheat your oven to 375°F (190°C) and bake the samosa pinwheels for 20-25 minutes, or until they turn golden brown and crispy.

    Step 5: Serve and Enjoy Your Samosa Pinwheels 

    Once baked to perfection, remove the samosa pinwheels from the oven and let them cool slightly. Transfer them to a serving platter and garnish with fresh coriander leaves and a drizzle of mint chutney. These delightful samosa pinwheels are best enjoyed warm with your favorite dipping sauce or chutney. Serve them as appetizers at your next gathering or enjoy them as a tasty snack any time of day.

    Variations and Tips for Samosa Pinwheels 

    • Vegetarian Variation: This recipe for samosa pinwheels is completely vegetarian, making it suitable for those following a plant-based diet. However, feel free to customize the filling according to your preferences. You can add ingredients like paneer, tofu, or even a medley of vegetables for added texture and flavor.
    • Spice Level: Adjust the amount of green chilies and red chili powder according to your preferred spice level. If you prefer a milder flavor, you can reduce or omit these ingredients altogether.
    • Make-Ahead Option: You can prepare the filling and dough for the samosa pinwheels in advance and store them separately in the refrigerator. When ready to serve, simply assemble, shape, and bake the pinwheels for a quick and convenient snack or appetizer.
    • Serve with Dips: These samosa pinwheels pair perfectly with a variety of dips and chutneys, such as tamarind chutney, mint chutney, or yogurt-based sauces. Get creative with your dipping options to enhance the flavors of this delicious snack.

    FAQs about Samosa Pinwheels 

    • Can I Freeze Samosa Pinwheels?

      • Yes, you can freeze unbaked samosa pinwheels for later use. Simply assemble the pinwheels and place them on a baking tray lined with parchment paper. Once frozen, transfer them to a freezer-safe bag or container. When ready to bake, place the frozen pinwheels directly in the oven and adjust the baking time as needed.

    • Can I Air Fry Samosa Pinwheels? 

      • Absolutely! To air fry samosa pinwheels, preheat your air fryer to 375°F (190°C) and place the assembled pinwheels in the basket, making sure they are not overcrowded. Cook for 10-12 minutes, or until golden brown and crispy, shaking the basket halfway through to ensure even cooking.

    • Can I Make Mini Samosa Pinwheels? 

    • Yes, you can make mini samosa pinwheels by rolling the dough into smaller circles and cutting them into thinner slices. Adjust the baking time accordingly to ensure they cook evenly and become crispy.

    For more delightful Indian recipes, be sure to check out Manjula’s Kitchen. Explore our collection of appetizers, main courses, desserts, and more to add a touch of flavor to your culinary adventures. Some of the recipes here: Aloo Gobi (Potato and Cauliflower) Recipe, Vegetable Pakoras Recipe, Kaju Katli (Cashew Burfi) Recipe

  • Cucumber Salad

    Cucumber Salad

    Cucumber Salad

    Cucumber Salad

    This fresh cucumber salad is easy to prepare. The dressing is creamy, and a touch of fennel seeds adds a unique flavor. This refreshing, healthful low-calorie salad also looks beautiful.
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    Course Salad
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 2 cup cucumber, thinly sliced
    • 2 tablespoons cashews coarsely ground
    • 1 tablespoon mint finely chopped

    for Dressing

    • 1 tablespoon  olive oil
    • 2 teaspoon  lemon juice
    • ½ teaspoon salt
    • ½ teaspoon sugar
    • 1/8 teaspoon black paper
    • 2 teaspoon ginger juice *
    • 1 teaspoon fennel seeds coarsely ground

    Instructions
     

    • Dressing; In a bowl, mix all the dressing ingredients well. Set aside.
    • Peel the cucumber, leaving strips of skin. Slice thin, crosswise. The slices should look like half-moons.
    • Toss the cucumber with ground cashews and mint to coat the slices.
    • Just before serving, add the dressing. Mix it well.

    Notes

    Notes
    1. *To make the ginger juice, shred the ginger using a fine shredder or zester. Squeeze the shredded ginger with your fingers to get all the juice out.
    2. If you are allergic to nuts make the salad without cashews, Cucumber Salad still tastes great.
    Tried this recipe?Let us know how it was!

  • Pineapple Coconut Kheer – Pina Colada Pudding

    Pineapple Coconut Kheer – Pina Colada Pudding

    Pineapple Coconut Kheer

    Pineapple Coconut Kheer – Pina Colada Pudding

    Pineapple Kheer is a fruity twist to the favorite Indian dessert Rice Kheer. Caramelized Pineapple adds a very pleasing and tempting flavor to this Kheer. Its a gluten free party recipe that can be served in all festive occasion be it diwali to holi, pineapple adds a twist or a fusion to the recipe.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 2-1/2 cup milk
    • 3/4 cup coconut milk
    • 2 tablespoon shredded coconut fresh (I am using frozen, available Indian grocery stores)
    • 2 teaspoons corn starch or arrow root
    • 1 can pineapple 20oz unsweetened
    • 1/3 cup + 1 tablespoons sugar
    • 1 tablespoon pistachios sliced for garnishing

    Instructions
     

    • In a heavy bottom pan over medium high heat boil the milk, coconut milk, coconut, and 1 tablespoon of sugar together.
    • After milk comes to boil lower the heat to medium and let it boil for about 18-20 minutes, stir the milk and scrape the sides occasionally.
    • In a small bowl mix corn starch / arrow root with 2 spoons of water well, making sure there are no lumps,
    • Add corn starch to the boiling milk, mix it well and boil for 3-4 minutes stirring occasionally. Turn off the heat and mix the milk for few seconds. Set aside.
    • Drain the syrup from pineapple, and slice them into about ¾ inch cubes, save half the cubes and other half blend crush.
    • In a heavy bottom pan over medium high heat cook the pineapple cubes with remaining ½ cup of sugar, keep stirring occasionally. Slowly pineapple will start caramelized; this should take about 4-5 minutes.
    • Take out half the pineapple over generously greased wax paper or parchment paper to garnish.
    • Next add crushed pineapple to the remaining pineapple and cook for another 2-3 minutes till caramelized. Set aside.
    • After milk and pineapple comes to room temperature fold them together. It is very important to make sure both are at room temperature or cold otherwise milk will separate like in paneer.
    • Serve Pineapple Coconut Kheer chilled. Garnish with caramelized pineapple and pistachios.
    Tried this recipe?Let us know how it was!

  • Chocolate Sandesh (Truffles)

    Chocolate Sandesh (Truffles)

    Chocolate Sandesh

    Chocolate Sandesh (Truffles)

    Sandesh is a delicacy of Bengal. Chocolate flavored Sandesh is truly unique. This is very simple to make with few ingredients, milk, sugar and the flavor of your choice. Its is sugary snack or a milky dessert which soothes every sweet tooth and craving of every delight. Perfect for festive occasions such as diwali or holi.
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    Course Dessert
    Cuisine Indian
    Servings 18 Sandesh

    Ingredients
      

    Ingredients:

    • 8 cups milk 1/2 gallon
    • 1/4 cup lemon juice
    • 1/2 cup sugar
    • 2 teaspoons coco powder

    For Garnishing

    • 3 tablespoon semisweet chocolate chips
    • 2 tablespoon heavy cream
    • 2 tablespoons sliced pistachios

    Instructions
     

    To make Paneer:

    • Mix lemon juice in half cup of hot water and keep aside.
    • 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.
    • To take excess water out, press the wrapped paneer under a heavy pan for about 1 hour.

    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 coco powder into the paneer and knead the paneer again until sugar and coco powder is mixed well.
    • Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes. This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become grainy.
    • Turn off the heat and refrigerate the paneer for about an hour.
    • Divide the paneer into 18 equal parts and roll them making them in ball shape.
    • Refrigerate the Sandesh while preparing the chocolate Ganache for topping.

    Chocolate Ganache:

    • Heat the heavy cream, do hot boil, pour it over chocolate chips and mix it well for about a minute until it is smooth and shiny chocolate syrup consistency.
    • Pour the syrup in one corner of zip log bag and make a very small hole to drizzle the syrup on Sandesh, or use the icing bag.
    • Take out the Sandesh from refrigerator and drizzle the chocolate syrup over and garnish with few slices of pistachios.
    • Sandesh is ready
    • Refrigerate them for few hours before serving. Serve them chilled! And Enjoy delicious Sandesh

    Notes

    Note
    Sandesh can be refrigerated for about one week.
    Tried this recipe?Let us know how it was!

  • Kulfi (Indian Eggless Ice Cream)

    Kulfi (Indian Eggless Ice Cream)

    Kulfi Ice Cream

    Kulfi (Indian Eggless Ice Cream)

    Kulfi is an eggless Indian ice cream. This is a simple and delicious dessert made with milk and sugar. Kulfi is very popular with street vendors, especially in summer. This is an easy recipe to make and Kulfi is an absolute treat for both young and old.
    5 from 2 votes
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 4 cup milk
    • 3/4 cup heavy cream
    • 3/4 cup sugar
    • 2 teaspoons corn starch
    • 1/2 teaspoon agar-agar (sea weed works as a vegetarian gelatin)
    • 1/4  teaspoon cardamoms crushed

    Instructions
     

    • In a heavy bottom pan over medium high heat boil the milk, heavy cream, and sugar together.
    • After milk comes to boil lower the heat to medium and let it boil for about 35 minutes, stir the milk occasionally and clean the sides preventing milk not to make a ring on sides. Because of cream, milk does not burn in bottom of the pan.
    • In a small bowl mix corn starch, agar-agar, and cardamom with 2 spoons of water really well making sure there are no lumps,
    • Add to the boiling milk mix it well, boil for about 3 minutes. Turn off the heat and mix the milk for about a minute.
    • Let it cool and pour into the molds, use Kulfi molds, Popsicle molds or small cups. I am using 3 oz plastic cups.
    • Freeze for about 5 hours, before Kulfi is ready to serve.

    Notes

    Suggestions
    You can flavor Kulfi with saffron or vanilla and add the nuts of your choice.
    Tried this recipe?Let us know how it was!

  • Medu Vada

    Medu Vada

    Medu Vada

    Medu Vada

    Medu Vadas are a traditional South Indian dish which can be served as a main course, side dish, or snack. This crispy deliciousness is made with spiced urad dal batter and fried in donut shape dumplings. They are crispy on the outside and soft on the inside. They are served with Sambar and Coconut Chutney.
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    Course Snack
    Cuisine Indian
    Servings 10 Vadas

    Ingredients
      

    • 1 cup split washed urad dal (available in Indian stores)
    • 1/8 teaspoon asafetida (hing)
    • 2 teaspoon whole coriander seeds (sabut dhania)
    • 1 tablespoon green chili chopped
    • 2 tablespoons cilantro chopped (hara dhania)
    • 1 teaspoon salt
    • Oil to fry

    Instructions
     

    • Wash and soak dal in about 3 cups of water for about 4-6 hours.
    • Drain the water and grind dal to smooth paste using very little water just enough to grind, food processor works good for this. Blend for another 2 minutes to whip dal to make fluffy. Take dal batter out in a wide bowl.
    • Add all the ingredients to the dal batter, cilantro, green chili, coriander, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light and fluffy. To make sure batter is ready put one drop of batter in a bowl of water, batter should float.
    • Keeping the right consistency of batter is very important; add water as needed batter should not be soft but not runny. When you put the batter on your palm batter should hold its shape. Make the Vadas batter when you are ready to fry them, as the batter sit will get soft if you are not ready to fry keep batter refrigerated.
    • Heat the oil in a frying pan over 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 Vadas will not cook through and will not be crispy.
    • Wet the palms and take golf size batter and place over your palm, flatten to round shape and make hole in the center looking like donut now with other hand wet fingers slowly slide Vada into the hot oil.
    • Fry the Vadas from both sides to golden brown. Take them out over a paper towel to drain access oil.
    • Traditionally Medu Vada is served with Coconut Chutney, and sambar (aromatic lentil soup with vegetables).

    Notes

    Notes
    1. If the Medu Vada Batter is too thick: The Vada will shape nicely but they will be hard inside after frying.
    2. If the batter is too soft: it will not be able to hold the shape and will absorb too much oil.
    3. It’s the consistency of the batter that determines how soft and shapely the Vadas turn out.
    Tried this recipe?Let us know how it was!

    Medu Vada: A South Indian Delicacy 

    Medu Vada is a South Indian delicacy often served as an appetizer or snack, especially during festive occasions like Yugadi. It is a gluten-free and vegan dish made primarily from urad dal (black gram lentils) batter, seasoned with spices like cumin seeds, black pepper, and curry leaves. The batter is shaped into round doughnuts and deep-fried until golden brown, resulting in a crispy exterior and a soft, fluffy interior. 

    Medu Vada is commonly enjoyed with coconut chutney or sambar, enhancing its flavor profile and making it a popular choice for those seeking gluten-free and vegan snack options. Medu Vada is a popular South Indian snack known for its crispy exterior and soft interior texture. Originating from the state of Tamil Nadu, it has gained widespread popularity across India and beyond. This medu vada recipe offers a step-by-step guide on how to make this delectable treat right in your kitchen.

    How to Make Medu Vada: Step-by-Step Recipe 

    Preparing the Batter 

    To start making medu vada, you’ll need to prepare the batter first. Begin by soaking urad dal in water for at least 4-5 hours or preferably overnight. The soaked dal should be soft enough to easily break when pressed between your fingers. Once soaked, drain the water and transfer the dal to a blender. Grind it to a smooth paste, adding minimal water as needed. The consistency should be thick, similar to that of a pancake batter. This step is crucial in achieving the perfect texture for your medu vada.

    Shaping the Vadas 

    Once the batter is ready, transfer it to a mixing bowl. Add finely chopped green chilies, ginger, curry leaves, cumin seeds, asafoetida, and salt to taste. Mix all the ingredients thoroughly to ensure an even distribution of flavors. Now, heat oil in a deep frying pan or kadhai on medium heat. To shape the vadas, wet your palms with water to prevent sticking. Take a small portion of the batter and flatten it slightly to form a disc shape with a hole in the center, resembling a donut. Carefully slide the shaped vada into the hot oil and fry until golden brown and crispy on both sides. Repeat the process with the remaining batter, frying a few vadas at a time to avoid overcrowding the pan.

    Frying to Perfection 

    Achieving the perfect medu vada requires frying them to crispy perfection. Make sure the oil is adequately heated before adding the vadas to ensure they cook evenly and develop a crunchy exterior. It’s essential to maintain the oil at a consistent temperature throughout the frying process. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy vadas. Fry the vadas in small batches, flipping them occasionally to ensure uniform browning on all sides. Once done, remove the vadas from the oil using a slotted spoon and drain the excess oil on paper towels.

    Serving Suggestions

    Medu vada is best enjoyed hot and crispy, served with coconut chutney and sambar. You can also pair it with a tangy tomato chutney or spicy mint chutney for added flavor. Some prefer to enjoy medu vada with a cup of hot filter coffee, making it a perfect breakfast or evening snack option. Experiment with different dipping sauces and accompaniments to find your favorite combination.

    Tips for Making Perfect Medu Vada 

    • Ensure the urad dal is soaked well to achieve a smooth batter texture.
    • Maintain the oil temperature while frying to achieve crispy vadas.
    • Wet your palms with water to prevent the batter from sticking while shaping the vadas.
    • Add chopped green chilies and ginger for an extra kick of flavor.
    • Serve medu vada hot for the best taste and texture.

    Variations of Medu Vada 

    While the traditional medu vada recipe calls for basic ingredients like urad dal, spices, and herbs, you can experiment with variations to suit your taste preferences. Some popular variations include:

    • Masala Medu Vada: Add coriander leaves and grated carrots to the batter for an extra burst of flavor.
    • Rava Medu Vada: Mix semolina (rava) with the urad dal batter to add a crunchy texture to the vadas.
    • Vegetable Medu Vada: Incorporate grated vegetables like carrots, cabbage, and spinach into the batter for a nutritious twist.
    • Cheese Medu Vada: Stuff the vadas with a cheesy filling or sprinkle grated cheese on top before frying for a gooey, indulgent treat.

    Benefits of Medu Vada 

    Medu vada is not only delicious but also offers several health benefits when consumed in moderation. Here are some of the benefits:

    • Rich in Protein: Urad dal, the main ingredient in medu vada, is a good source of protein, essential for muscle repair and growth.
    • Nutrient-Dense: It contains essential nutrients like iron, magnesium, and potassium, which are vital for overall health and well-being.
    • Gluten-Free: Since medu vada is made from urad dal, it is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
    • Good Source of Fiber: Including medu vada in your diet can help improve digestion and promote gut health due to its fiber content.
    • Energizing Snack: It provides a quick energy boost, making it an ideal snack option for busy days or post-workout refueling.

    FAQs about Medu Vada 

    Q: Can I make the batter ahead of time?

    A: Yes, you can soak the urad dal and grind the batter ahead of time. Store it in the refrigerator for up to 1-2 days and fry the vadas when ready to serve.

    Q: Can I freeze the vadas?

    A: While it’s best to consume medu vada fresh for optimal taste and texture, you can freeze the shaped vadas and fry them directly from frozen when needed. However, freshly fried vadas are recommended for the best flavor.

    Q: Can I bake instead of frying?

    A: While traditional medu vada is deep-fried for that crispy texture, you can try baking them in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown for a healthier alternative.

    Q: Can I use split urad dal instead of whole urad dal?

    A: Yes, you can use split urad dal (white or black) to make medu vada. However, the texture may vary slightly compared to using whole urad dal.

    Q: Can I make gluten-free medu vada?

    A: Yes, medu vada is naturally gluten-free since it’s made from urad dal. Just ensure that all ingredients used are gluten-free, especially if adding any additional flavorings or seasonings.

    Explore more Indian recipes on Manjula’s Kitchen:

    In conclusion, medu vada is a versatile and flavorful snack that can be enjoyed on its own or paired with a variety of chutneys and dips. With this detailed recipe and helpful tips, you can recreate this South Indian delicacy at home and impress your family and friends with your culinary skills. So, roll up your sleeves, gather your ingredients, and get ready to savor the crispy goodness of homemade medu vada!

  • Dal Pakwan (Sindhi Breakfast)

    Dal Pakwan (Sindhi Breakfast)

    Dal Pakwan

    Dal Pakwan (Sindhi Breakfast)

    Dal Pakwan is an authentic breakfast delicacy in Sindhi homes. Crisp flavored puries known as Pakwan served with spicy dal topped with chutney.
    5 from 1 vote
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    Course snacks
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients

    • 1 cup chana dal (Bengal gram)
    • 1 teaspoon salt
    • 1/2  turmeric (haldi)
    • 1 tablespoon ginger finely chopped
    • 1 green chili chopped
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon  garam masala
    • 1/2 teaspoon mango powder (amchoor)

    Seasoning

    • 2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 6-7 curry leaves

    Pakwan (Crisp Puries known as Pakwan):

    • 1 cup all purpose flour (maida/plain flour)
    • 1/4 cup semolina (sooji)
    • 1/4 teaspoon of salt
    • 1/2 teaspoon cumin seeds (jeera)
    • 2 tablespoon oil
    • Approx. 1/3 cup of water
    • Oil to fry

    Also need tamarind chutney for serving, check the recipe on my website

    Instructions
     

    Cooking Dal:

    • Wash and soak chana dal for at least 2 hours in 3 cups of water.
    • Drain the water and in pressure cooker add dal, 2-1/2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat.
    • As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
    • Turn off the heat and wait until steam has stopped before opening the pressure cooker.
    • Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency.

    Seasoning

    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Add cumin seeds, after seeds crack add curry leaves stir for few seconds and pour over dal mix it well and set aside. Curry leaves splatter be careful.

    Pakwan

    • Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well.
    • Set the dough aside and let it sit for at least 15 minutes or longer.
    • Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
    • Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp.
    • Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
    • Fry 2-3 puries at time until both sides are a light golden-brown.
    • Transfer puries over paper towel, it will absorb the extra oil.
    • After the puries cool to room temperature they should be crisp. Puries can be stored in airtight container for 1 month.

    Notes

    Serve Pakwan with hot dal with drizzle of tamarind chutney.
    Tried this recipe?Let us know how it was!

  • Mango Parfait

    Mango Parfait

    Recipe submitted by Nadia

    Mango Parfait

    Mango Parfait

    I started eating mango thanks to my Thai sister-in-law and now… I can not live without!
    Mango Parfait is a simple quick & easy sweet dessert recipe, which can also be prepared well in advance: perfect for a dinner or party with lot of friends!
    No ratings yet
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    Course Beverages
    Cuisine Indian
    Servings 2 (depends on the size of cups)

    Ingredients
      

    • 1 ripe mango
    • 200 mL of whipping cream
    • 1/2 lemon
    • 3 teaspoons of sugar
    • 1/2 teaspoon ground ginger
    • 6 biscuits (like "morning coffee biscuits" or what you prefer)
    • sliced almonds for garnish

    Instructions
     

    • Crumble the cookies very coarsely and leave them aside.
    • Squeeze half a lemon and mix it well with sugar (remove the seeds!).
    • Clean the mango and put in a mixer and whip until it is smooth and creamy. Then mix the mango puree with sweetened lemon juice and ginger and put apart.
    • Whip the cream with the whisk of a food processor.
    • Gently mix the whipped cream with the mango puree with a dipper.
    • Compose the cups in layers starting with a teaspoon of the creamy mixture on the bottom of the cups and continue with a layer of cookies, then back to the mango cream, until you get to level (two or three layers are ideal).
    • Place in the refrigerator and wait at least 30 minutes before serving with slivered almonds to decorate.
    Tried this recipe?Let us know how it was!

  • Sweet Mango Pulao

    Sweet Mango Pulao

    Recipe submitted by Pooja Agrawal

    Sweet Mango Pulao

    Sweet Mango Pulao

    Sweet Mango Pulao is a sweet and delicious dessert, made with ripe mango pulp, shredded coconut and basmati rice! Its a nice appetizer to have which is sweet flavorful. Its a vegetarian gluten free recipe most suited for people wanting to try a quirky twist or fusion
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 cup long grain Basmati Rice
    • 1/4 teaspoon salt
    • 1 and 1/2 tablespoon butter or ghee
    • 1/2 cup Mango pulp (thick)
    • 1/4 cup fresh coconut shredded
    • 3/4 cup sugar (adjust according to your taste)
    • few saffron threads
    • 1/2 teaspoon of cardamom powder
    • 1 tablespoon blanched almond
    • 1 tablespoon sliced Pistachio
    • 1 tablespoon raisins

    Instructions
     

    • Wash the rice and soak it for 10 minutes , add salt, and 2 cups of water and cook them.
    • Spread the cooked rice in a flat plate and let it cool down.
    • Next heat the butter or ghee in a pan, add shredded coconut, Mango pulp and sugar and sauté it for few minutes.
    • After sugar is melted, add saffron, cardamom powder and cooked rice, mix well and sauté it for few minutes.
    • When the Pulao becomes thick, add blanched almond, sliced Pistachio and raisins and mix well.
    • Cover it and cook for 2-3 minutes on low flame.
    • Garnish with nuts and Serve hot.

    Notes

    Note:
    • You can use less or more sugar according to your taste.
    • You can add more dry fruits as dates and cashews.
    Tried this recipe?Let us know how it was!