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, visitManjula’s Kitchen – Special Occasion Recipes. Explore a world of flavors and find the perfect dishes to make your celebration truly special.
Tangy mangoes are very much in season these days and this rice preparation made with this seasonal fruit is worth trying. Chocolate Mango Fudge is exotic, flavorful, very colorful, easy to make and quick to serve. You can amaze your party guests with this recipe. I prepared this recipe today and it turns out pretty good so here I am sharing this recipe with all of you.
Cut the chocolates in pieces and melt it over a hot water steam, It will take 5 minutes. After melting mix some chopped almonds in the melted chocolate and keep it aside for cooling.
Now bring a frying pan and add rice and coconut milk to it and let it cook over medium heat for 20 minutes. Add 2 tablespoon sugar to it and let it cool.
Meanwhile bring a mango peel it and cut it into small cubes.
Bring half of the cubes in a grinder and grind it with 2 tablespoon water and 2 teaspoon of sugar. Mix it with rest of the cubes. Pour the mix in a bowl.
Bring a bowl, I have used square shaped bowl here to give it square shape which looks pretty cool. Fill it with cooked rice and then a layer of melted chocolate.
Let it cool in a refrigerator for 30 minutes or as required.
After cooling put it upside down in a plate keeping it's shape intact. Pour the mango mix over it as in the picture.
Garnish it with chopped almonds, pistachios, raisins etc. I have used a chocolate to put as a decorating cap which is making it much more beautiful for presentation.
Notes
Your Chocolate Mango Fudge is ready to eat, and it smells so good. Chocolate gives it a nice flavor and chopped almonds give the crunchiness. You can adjust the sweetness according to your taste. I hope you try it and love the praise from your guests.
Sindhi Kadhi is very delicious and nutritious gravy based main course dish. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and also can be served as a soup.
2 cups of mixed vegetables (I am using 8 okras slit into 2 vertically, 1/4 cup carrots sliced in rounds, 1 small potato cubed, 1/4 cup cut green beans about 1 inch longs)
Also need 1 tablespoon oil for stir-fry okra
5cups of water
Instructions
Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside.
Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red pepper, ginger, and curry leaves stir for few seconds.
Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes).
Add about 4 cups of water slowly, stirring continuously to avoid forming lumps.
Add turmeric, salt, potatoes, green beans and carrots.
After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery.
Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat.
Serve hot. Sindhi kadhi taste great with rice or serve as a soup.
How To Make Sindhi Kadhi: Savor The Flavors Of Sindhi Kadhi
Sindhi Kadhi is a flavorful and aromatic dish hailing from the Sindhi cuisine, known for its unique blend of spices and tangy flavors. This Sindhi Kadhi recipe features a medley of vegetables simmered in a creamy gram flour gravy, creating a dish that’s both comforting and nourishing. With its rich flavors and wholesome ingredients, Sindhi Kadhi is a beloved dish that’s perfect for any occasion. Sindhi Kadhi is a traditional dish originating from the Sindhi region of Pakistan and India.
It’s a flavorful and tangy soup made primarily with dal (lentils) and various vegetables. This dish is naturally gluten-free and low in fat, making it suitable for individuals with dietary restrictions. To prepare Sindhi Kadhi, lentils are cooked until they are soft and then combined with a variety of vegetables such as okra, potatoes, carrots, and tomatoes. The soup is seasoned with a blend of spices including turmeric, cumin, coriander, and mustard seeds, which give it its distinctive flavor profile.
To commence the preparation of Sindhi Kadhi, begin by thoroughly washing and drying the okra. Subsequently, delicately remove the tops of the okra and set them aside. Heat a tablespoon of oil in a skillet over medium-high heat. Once the oil reaches its optimal temperature, add the prepared okra and stir-fry until it reaches a tender consistency. This step enhances the flavor and texture of the okra, ensuring it is cooked to perfection. Once accomplished, set aside the cooked okra for future use.
Next, in a saucepan, heat some oil over medium-high heat. Add fenugreek seeds and cumin seeds, allowing them to crackle. As they release their aroma, incorporate the asafetida, red pepper, ginger, and curry leaves, stirring for a few seconds. This process allows the spices to infuse into the oil, imparting their flavors to the dish.
Lower the heat to medium and add besan (gram flour) to the spice-infused oil. Continuously stir the besan until it turns golden brown and emits a fragrant aroma, typically taking around 4 to 5 minutes. This roasting process is crucial as it enhances the nutty flavor of the besan, adding depth to the kadhi.
Gradually pour in about 4 cups of water while stirring continuously to prevent the formation of lumps. This step ensures that the besan is evenly dispersed in the liquid, creating a smooth consistency for the kadhi base.
Now, add turmeric, salt, potatoes, green beans, and carrots to the kadhi base. These vegetables not only contribute to the nutritional value of the dish but also add color and texture. Allow the kadhi to come to a gentle boil, then reduce the heat to low-medium, cover the pan, and let it simmer for 8 to 10 minutes until the vegetables are tender. If necessary, adjust the consistency by adding more water, ensuring that it retains a slightly thick, running consistency.
Once the vegetables are cooked, add the previously prepared okra and tamarind pulp to the kadhi. Allow the kadhi to come to a boil again, then let it simmer for another 6 to 7 minutes over medium-low heat. This final step allows all the flavors to meld together, creating a harmonious balance in the dish.
Tips for Perfect Sindhi Kadhi
Variety of Vegetables: Experiment with different vegetables to add depth and flavor to the kadhi. Vegetables like bitter gourd (karela) and eggplant (brinjal) can also be used to enhance the taste of the dish.
Consistency of Kadhi: Adjust the amount of water added to the kadhi to achieve the desired consistency. The kadhi should have a creamy texture that coats the back of a spoon.
Balancing Flavors: Taste the kadhi and adjust the seasoning according to your preference. You can add more salt, sugar, or lemon juice to balance the flavors and enhance the taste.
Variations of Sindhi Kadhi
Paneer Kadhi: Add cubes of paneer (Indian cottage cheese) to the kadhi for a creamy and indulgent variation. Paneer adds richness and protein to the dish, making it more satisfying.
Sprouted Lentils: Add sprouted lentils such as moong dal or matki to the kadhi for added nutrition and texture. Sprouted lentils are high in protein and fiber, making them a healthy addition to the dish.
Benefits of Sindhi Kadhi
Rich in Vitamins and Minerals: Sindhi Kadhi is loaded with a variety of vegetables, providing essential vitamins, minerals, and antioxidants that promote overall health and well-being.
Digestive Aid: Gram flour (besan) is known for its digestive properties and helps aid in digestion, making Sindhi Kadhi a comforting and soothing dish for the stomach.
Wholesome and Nourishing: With its blend of vegetables, spices, and gram flour gravy, Sindhi Kadhi is a wholesome and nourishing meal that’s perfect for the whole family.
Frequently Asked Questions (FAQs)
Can I make Sindhi Kadhi without vegetables?
Yes, you can make a simple version of Sindhi Kadhi using only gram flour and spices for the gravy. However, adding vegetables enhances the taste and nutritional value of the dish.
Can I make Sindhi Kadhi ahead of time?
Yes, Sindhi Kadhi tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to develop. Reheat it gently before serving.
Is Sindhi Kadhi gluten-free?
Yes, Sindhi Kadhi is naturally gluten-free as it contains no wheat or gluten-containing ingredients.
Explore more delightful Sindhi recipes on Manjula’s Kitchen, such as Sindhi Koki for another culinary adventure.
Coconut Kulfi is a great take on the traditional kulfi. If you love coconuts, then this recipe is a must try. Its a nice summer recipe and a cold dessert
This coconut halwa turns out very soft and yummy and you will love it as much as my family and friends. Its a nice sweet snack or as a dessert served best during festive occasions.
Spicy Coconut lemonade is a refreshing fusion or a twist over the traditional lemonade infused with spicy flavors. It’s a drink best associated with the summer months and a favorite among all age groups.
Strawberry Payasam is a delicious dessert that is made with semolina grains. It's very easy to make and the strawberries add some extra flavor. Its a nice healthy sweet snack that is fun to eat.
Then add the strawberries and cook for about 5 mins
Add cardamom powder
Fry the cashew and raisins in ghee and add on top.
Serve chilled!
Additional:
Even rice can be used instead of semolina!
Notes
Father’s Day Note:My father’s name is Ravindran. I am proud to be his daughter. The most precious moment with my dad is the day when I got married he gave me so many advises and counselled me on so many stuffs that I was responsible to manage after my marriage. Without his advises I would not have been able to cope up with the post marriage tasks meant to be for a perfect house wife!! Thanks appa for making me feel so proud of you.
When milk start boiling ,a layer of malai will start forming over the milk.
Now take the malai with help of spatula and keep collecting it on the sides of the pan.
Collect malai on all the sides and keep stirring the milk in between so that it will not stick in the bottom.
Keep repeating the process till the milk reduced to almost 1/3 .
Now add sugar and boil for 5 minutes.
Add saffron,cardamom and chopped nuts and switch off the flame.
Now scrape the malai from the sides of the pan and add in the milk.
Let it come to room temperature.
Garnish with some nuts and saffron.
Refrigerate it for 1-2 hours and serve chilled.
Notes
Father’s Day note:When I was a kid, I used to sit on small swing in my home and my father used to feed me with his hands everyday. He will never eat before feeding me and used to feed with so love that I can still vividly remember those sweet days.
Wash and soak the chole (chickpeas) in enough water over night.
In a pressure cooker add the chole, enough water, salt and cook for 5-6 whistles. The chole should be soft.
In a pan, dry roast all the spices on a slow flame.
Once they are cooled, grind them into a fine powder.
Now in the pan, add oil. Add the chopped onions. Add the ginger paste.
Once the raw smell of the disappears, then add the chopped tomatoes.
Add a little salt so that the tomato gets cooked fast.
Add the powdered spices, red chilli powder and green chillies to the onion-ginger-tomato mixture. Sauté for a minute.
Now add the boiled chole with a little quantity of its broth. Simmer for 5-7 minutes.
Finally, add the amchur powder.
Serve with bhature
For Bhature
Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well.
Mix yogurt to the flour and add about a cup of water and mix gradually to make a soft dough.
Add two tablespoons of oil into the dough and cover the dough with a wet cloth.
Keep it aside for 4-5 hours for fermenting. Divide dough into sixteen equal portions.
Roll them into balls. Grease your palms with a little oil and flatten the balls.
Roll out into five-inch diameter.
Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper.
Serve hot with chole.
Notes
Father’s Day Note:I love my papa unconditionally. He is the best man I will ever know. At present what I am is only because of papa. After marriage I realize how much I love my parents.
My favorite way to have corn is grilled. However, sometimes grilling corn takes a lot of time, with the set up and preparation. This is a quick & easy and no mess and a yet a healthy recipe. This is a delicious simple twist on the traditional grilled corn on the cob.
Remove the kernels from corn, it is easy to do, tear the husk off, and then run the knife downwards to remove the kernels.
Coat the flat bottom heavy frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously.
While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling.
When the kernels are similar in color turn off the heat, and add salt, black pepper, lemon juice, and ginger mix it well.
You will be amazed by the taste. They match the taste of corn grilled over charcoal, without even preparing the grill.
Grilled corn off the cob makes for a delightful appetizer, perfect for summer gatherings, that’s gluten-free, vegan, and kid-friendly, offering a wholesome snack option for everyone to enjoy. Grilling corn off the cob is a fantastic way to elevate this classic vegetable, imparting a delightful smoky flavor while maintaining its natural sweetness.
Grilling corn off the cob not only adds depth to the taste but also brings a visually appealing charred texture to the dish. If you’re wondering how to grill corn off the cob, fear not! It’s simpler than you think. Let’s dive into the process and explore the nuances of this delectable preparation.
To prepare this delectable dish, begin by removing the kernels from the corn. This can be easily accomplished by first tearing away the husk to reveal the golden kernels nestled within. With a steady hand, guide a sharp knife downwards along the cob, separating the kernels from their base. This process ensures that each kernel is freed from its attachment, ready to impart its sweet, crisp flavor to the dish.
Next, prepare a flat-bottomed heavy frying pan by coating it with oil. This step is essential for achieving a golden, caramelized exterior on the corn kernels. The oil acts as a medium for heat transfer, ensuring even cooking and preventing the kernels from sticking to the pan. Once the pan is adequately coated, heat it over medium-high heat, allowing the oil to reach its optimal temperature.
Once the pan is heated, carefully add the freshly removed corn kernels. The sizzle of the kernels hitting the hot surface is a testament to the imminent transformation they are about to undergo. With a spatula or wooden spoon in hand, stir-fry the kernels for 4-5 minutes, ensuring continuous movement to prevent uneven cooking and to coax out their natural sweetness.
As the kernels dance in the heat, they will gradually take on a medley of colors, ranging from light golden to deep brown. Some kernels may even burst open, reminiscent of the crackling sound of grilling over an open flame. This visual and auditory symphony is a sign that the kernels are nearing perfection, their flavors intensifying with each passing moment.
When the kernels have achieved a uniform color and are tinged with a hint of caramelization, it is time to remove them from the heat. With the pan still sizzling, add a dash of salt, a sprinkle of black pepper, a squeeze of fresh lemon juice, and a hint of ginger. These carefully selected seasonings complement the natural sweetness of the corn, elevating its flavor profile to new heights.
Give the ingredients a gentle stir, allowing the flavors to meld together and coat each kernel with their tantalizing essence. The aroma that wafts from the pan is a testament to the culinary magic that has taken place, promising a taste experience that transcends expectation.
As you take your first bite, you will be greeted with a burst of flavor that rivals the charred perfection of corn grilled over charcoal. The sweetness of the kernels is enhanced by the savory notes of salt and pepper, while the brightness of lemon juice adds a refreshing tang. The subtle warmth of ginger lingers on the palate, leaving a tantalizing finish that beckons for another bite.
Tips for Success
Maintain medium-high heat: Consistency in heat is key to achieving perfectly grilled corn off the cob. Avoid fluctuations in temperature for optimal results.
Rotate the corn: Turning the corn regularly ensures even cooking and prevents any single side from burning.
Experiment with seasonings: Don’t be afraid to get creative with seasonings and toppings to elevate the flavor profile of your grilled corn off the cob.
Variations to Explore
Spicy Chipotle Corn: Brush grilled corn with chipotle-infused butter for a smoky and spicy kick.
Herb-Infused Corn: Toss grilled corn with chopped fresh herbs such as cilantro, parsley, and chives for a burst of freshness.
Sweet and Savory Corn: Drizzle grilled corn with honey and sprinkle with crispy bits of fried bell peppers for a delightful combination of sweet and savory flavors.
Benefits of Grilling Corn off the Cob
Grilling corn off the cob offers numerous benefits beyond its enticing flavor. By removing the kernels from the cob, you create a versatile ingredient that can be incorporated into various dishes with ease. Additionally, grilling imparts a smoky essence to the corn, enhancing its natural sweetness and elevating its overall taste profile. Furthermore, corn off the cob on the grill is a visually appealing dish that adds a pop of color to any table spread, making it a favorite among both chefs and diners alike.
FAQs (Frequently Asked Questions)
Q: Can I grill corn off the cob ahead of time?
A: Absolutely! Grilled corn off the cob can be prepared in advance and reheated just before serving. Simply store the grilled kernels in an airtight container in the refrigerator for up to two days. When ready to serve, reheat the corn in a skillet over medium heat until warmed through.
Q: Can I freeze grilled corn off the cob?
A: Yes, you can freeze grilled corn off the cob for future use. Allow the grilled kernels to cool completely, then transfer them to a freezer-safe bag or container. Label the container with the date and store it in the freezer for up to three months. To use, simply thaw the corn in the refrigerator overnight before reheating.
Q: Can I grill corn off the cob indoors?
A: While grilling corn off the cob is traditionally done outdoors on a grill, you can also achieve similar results indoors using a grill pan or a cast-iron skillet. Simply heat the grill pan or skillet over medium-high heat and follow the same grilling process as you would on an outdoor grill.
Q: Can I use frozen corn instead of fresh for grilling?
A: While fresh corn is preferred for grilling, you can certainly use frozen corn kernels as a convenient alternative. Thaw the frozen corn before grilling and pat it dry to remove excess moisture. Keep in mind that frozen corn may require slightly longer cooking time than fresh corn to achieve that perfect char.
Explore More Recipes
Looking to expand your culinary repertoire? Explore more mouthwatering recipes on Manjula’s Kitchen:
This dish is a delicious combination of rice, chickpeas, with vegetables and of course spices. This is a great, hearty, and healthy meal. This is a one dish and one pot meal.
15oz chickpeas/chola/garbanzo/kabule chana canned or cooked
2 tomatoes medium size chopped will make about 1-1/2 cup chopped tomatoes
1 potato medium size peeled and cubes bite size pieces will make about 3/4 cup
6 oz spinach chopped frozen or 3 cups of chopped fresh spinach
1 cup bell pepper cubed in bite size pieces
3tablespoons oil
1teaspoon cumin seeds/jeera
1/8 teaspoon asafetida/hing
1 bay leafs/tajpat
1tablespoon ginger finely shredded
1 green chili finely chopped
1-1/2teaspoon salt
1/4teaspoon turmeric/haldi
1/2 teaspoon mango powder/amchoor
1/4teaspoon garam masala
1-1/2cups water
Instructions
Wash and soak the rice in about 2 cups of water at least for 10 minutes.
Drain the liquid out of the can of chickpeas and wash the chickpeas well.
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 as seeds crack add the ginger, green chili, and turmeric stir for few seconds.
Add tomatoes and salt cook until tomatoes are tender, about 2 minutes.
Add chickpeas and potatoes after it comes to boil cover the pen and let it cook for about 8 minutes over medium low heat, stir occasionally.
Add rice, spinach, bell pepper and water. Mix and bring it to boil. Cover the pan and let it cook for about 12-15 minutes over low heat. Don’t stir the rice in between they will get mushy check the rice in about 12 minutes. Cook Pulav until the rice is tender and the water has evaporated.
When Pulav is ready add mango powder and garam masala mix gently.
Serve alone or with side of yogurt or pickle if you want to spice it up more.
Chole pulao is a delectable gluten free, quick & easy, vegan, lunch box dish that combines the rich flavors of chickpeas (chole) with fragrant basmati rice. This dish is a popular variation of traditional pulao, infused with the vibrant spices and hearty texture of chickpeas to make it a sumptuous chickpea pulao.
Preparing the Rice: Washing and Soaking for Perfect Chole Rice
Embark on your journey to create delectable chole rice by meticulously washing and soaking the rice in approximately 2 cups of water for a minimum of 10 minutes. This crucial step is paramount to ensuring that the rice grains attain optimal moisture content, thereby resulting in a flawlessly cooked dish of chole biryani.
Preparing the Chickpeas: Draining and Washing for Flavorful Chole Biryani
Simultaneously, prepare the chickpeas for your culinary masterpiece by meticulously draining the liquid from the can and washing the chickpeas thoroughly. This meticulous process guarantees that the chickpeas are clean and primed to impart their rich flavors to the chole pulao.
Tempering the Spices: Heating the Oil to Infuse Flavor into Chole Rice
In a sturdy saucepan, initiate the culinary alchemy by heating oil over medium heat. Test the readiness of the oil by introducing a solitary cumin seed; upon immediate crackling, the oil is primed to infuse its essence into the chickpea biryani.
Adding Flavorful Spices: Tempering with Cumin Seeds to Enhance Chole Pulao
Introduce the aromatic dance of spices by incorporating cumin seeds into the heated oil. Await their harmonious crackling before introducing the enchanting trio of ginger, green chili, and turmeric, infusing the environment with an irresistible aroma synonymous with chickpea pulao.
Cooking the Base: Sautéing Tomatoes and Seasoning for Chole Biryani
Elevate the essence of your culinary creation by gently sautéing the succulent tomatoes alongside a sprinkle of salt until they reach a state of tender perfection, a foundational cornerstone of your tantalizing chickpea biryani.
Cooking the Chickpeas and Potatoes: Simmering to Perfection in Chole Rice
Transition seamlessly into the heart of your gastronomic endeavor by incorporating the chickpeas and potatoes into the saucepan, allowing them to luxuriate in a simmering concoction that amplifies their innate flavors. Cover the pan and allow the symphony of flavors to intermingle over medium-low heat for approximately 8 minutes, intermittently stirring to ensure uniformity in your divine chole pulao.
Adding Rice and Vegetables: Fusion of Flavors in Chole Pulao
Continue your culinary odyssey by introducing the soaked rice, verdant spinach, vibrant bell pepper, and invigorating water into the saucepan, orchestrating a harmonious amalgamation of flavors that epitomises the essence of chole rice. Allow the amalgamation to gracefully ascend to a crescendo as it boils fervently before serenely simmering over low heat for 12-15 minutes. Resist the urge to stir the concoction, as doing so may compromise the integrity of your enchanting chole biryani.
Finishing Touches: Infusing Flavorful Seasonings into Chole Pulao
Elevate the sensory experience of your culinary creation by delicately infusing it with the vibrant nuances of mango powder and garam masala, carefully intertwining the essence of these exquisite seasonings into the very fabric of your delectable chickpea pulao.
Serving Suggestions: Savoring the Culinary Excellence of Chole Rice
Delight in the gastronomic opulence of your culinary masterpiece by savoring it either in its glorious solitude or accompanied by a tantalizing side of yogurt or pickle. Let the symphony of flavors and textures evoke a sense of culinary euphoria, as you revel in the exquisite delight that is your chole rice.
Frankies are also known as Kathi Rolls or you may call it wrap. This is a popular Mumbai street food. Frankies are perfect meal for any time, or on the go even as a lunchbox option. These are great vegan treat.
Heat the oil in sauce pan over medium high heat. Test the heat by adding one cumin seed to the oil; if the seed crack right away oil is ready. Add cumin seeds as seeds crack add the ginger, cilantro and green chili, stir for few seconds.
Add tomatoes, and salt cook until tomatoes are tender this will take about 3-4 minutes.
Reduce the heat to medium and add cabbage, carrot, green peas, and bell pepper cook until vegetables are tender not mushy stir vegetables occasionally this should take 5-6 minutes.
Add potatoes to the vegetables mix it well. Turn off the heat and mix the garam masala. Filling is ready. Set it aside.
For Roti
In a bowl mix whole wheat flour, all purpose flour, salt and oil. Add water to make firm and smooth dough, adjust the water as needed.
Knead the dough on a lightly oiled surface. Dough should not be sticking to the fingers. Cover the dough and let it rest for about 10-15 minutes.
Knead the dough again and divide into 6 equal parts. Take one part of the dough and press it both sides in dry flour this will help rolling. Roll it thin into about 9” diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle the dry flour.
Heat the skillet over medium high. Checks the skillet if it is hot enough. Sprinkle few drops of water over the skillet, water should sizzle. Skillet should not be smoking.
Place the roti over skillet for about half a minute, roti will change in the color lightly and puff different places. Flip the roti over, and lightly press, flip it again roti should have light golden color on both sides.
Remove the roti from the skillet. Roti is ready. Make all the rotis, cover and set it aside.
Assembling the Frankie
Take one roti and put it over a flat surface. Put about ¼ cup of vegetable length wise leaving about 1-1/2 inch from the top and fold it tightly like burrito. Lightly brush the oil both sides of wrap.
Heat the skillet over medium heat. Place the Frankie over skillet and lightly brown both sides to nice and crispy.
Notes
Serve with Cilantro Chutney or Tamarind Chutney SuggestionsPrepare the roti and filling in advance; prepare the Frankies when ready to serve.You can also use thin tortilla instead of roti for this recipe, uncooked tortilla works well.Enjoy!
This is a great vegan recipe for Jello! Jello is a simple easysnack that most kids love. Instead of adding gelatin, I am using Agar-Agar. It is an excellent vegetarian alternative for gelatin. It's a good snack for kids and adults alike.
1/2teaspoon agar-agar powder (available in Indian and Asian stores)
Instructions
Dissolve the agar-agar in water, in saucepan combine juice, sugar, and water with agar-agar.
Bring it to boil over medium heat. Stir occasionally making sure agar-agar is mixed well. Let it boil for about 2 minutes.
Remove from the heat pour into individual cups or molds, or in a small glass tray. Refrigerate for about 3-4 hours.
Jello is ready to serve.
Notes
Notes
Pour the juice in the dish while it is hot as Jello will start getting set as it cools.
I have experimented many times to give the right texture to the Jello and this combination comes out just right. Adding more agar-agar or not adding water with the juice will make jello very firm.
Store bought orange juice did not work well for this recipe, but fresh orange juice works great.
Cucumber cooler with mint makes a very refreshing drink. This has a nice and soothing taste. This drink can be prepared up to a day in advance and it is great for outdoor parties and picnics.
1cucumber peeled and cut in small cubes to make about 2 cups
8mint leaves, about
3cups Water
1tbsplime juice adjust to taste
3tbspsugar adjust to taste
1/4tspsalt
1/4tspblack pepper
ice cubes to serve
Instructions
In a blender, puree the cucumber, mint, salt, pepper and sugar. Pour the puree through a fine mesh strainer into a bowl. Use the spoon to press the solids to take out all the juice. There will be about 1-1/4 cups of cucumber juice.
Add the lime juice and water mix it well.
Fill the glasses with ice cubes and pour the cucumber drink. Cucumber cooler is ready to be served. Enjoy!
Notes
I like to use English cucumber for this drinkyou will also like Fruit Smoothie, Aam Ka Panna
This delicious healthy salad is an alluring combination of roasted beets, mandarin oranges, leafy greens with creamy mango dressing. The mixture of sweet and tart flavors with a tangy mango dressing turns this salad recipe into something special. Total time: 1 Hour This recipe will serve 4.
1 medium sized raw mango, peeled and cut into cubes.
2 sprigs of cilantro/coriander leaves, stem removed
Approx 2tbsp fresh lime juice, or to taste
Approx 1 tsp honey
1/4 tsp roasted ground cumin seeds
1/4tsp of salt
Instructions
Preheat oven to 375 degrees Fahrenheit. Combine beets and 2 tsp olive oil and ¼ tsp pepper in a bowl and toss to coat. Place beets in a baking pan.
Cover tightly with aluminum foil and roast for 45 minutes or until tender when pierced with the tip of a small knife.
When the beets have cooled slightly but are still warm, rub off the skins with a towel. Trim off roots.
Cut beets into ½ inch wedges; cool completely.
Blend all the dressing ingredients together until creamy. Adjust seasonings to taste, adding more honey, lime juice, or salt if desired.
Place greens and beets in a large bowl; Scatter the orange segments in the bowl. Pour the dressing over salad and toss gently. Top each serving with 1 tablespoon crumbled paneer and 1 1/2 teaspoons toasted almonds
Notes
Variations
Baby salad greens can be replaced with spinach or any greens of choice.
Instead of roasting the beets we can boil them. Cover the beets with water, bring to a boil, and simmer for 45 minutes or until beets can easily be pierced with the tip of a small knife.
Replace the almond with roasted crushed peanuts.
Additional Note: To make crumbled paneer:
1 cup milk
1/2 Tbsp lime juice with 1 tsp water
Method
Let the milk boil on medium high stirring continuously.
When the milk is boiling add lime juice, then strain the paneer onto muslin/thin cotton cloth and run it under cold water, squeeze excess water.
