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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.

  • Spring Spinach and Strawberry Salad

    Spring Spinach and Strawberry Salad

    Recipe submitted by Emily M. Walsh

    Spring Spinach and Strawberry Salad

    Spring Spinach and Strawberry Salad

    Spring Spinach and Strawberry Salad is a fresh, healthy and a great salad that is perfect for spring time.
    No ratings yet
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    Course Salad
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients:

    • 8 Ripe Strawberries sliced thinly
    • 8oz. can of Pineapple chunks
    • 1 Large Carrot shredded
    • 4 Handfuls of cleaned Baby Spinach Leaves
    • 1/3 cup of Crumbled Blue Cheese
    • 1/3 cup Pine nuts

    Mixed Berry Vinaigrette – 8oz.

    • 3/4 cup of Mixed Fresh or Frozen Berries
    • Approx. 1/4 cup of juice from an 8oz. can of Pineapple chunks
    • 2 tsp. Honey
    • 4 Tbsp. Balsamic Vinegar
    • 6 Tbsp. Extra Virgin Olive Oil

    Instructions
     

    Dressing

    • Using a food processor puree the berries with the pineapple juice, make sure there are no chunks before continuing. Then add the Olive Oil and Balsamic Vinegar and mix. Taste the mix and see if it is sweet enough, if not slowly add and mix the honey to your taste. Pour into a clean glass jar with a well fitting lid. It will keep in the fridge for about a month.

    Salad

    • Make sure to peel the carrots and wash them before shredding. Wash the Strawberries and slice thinly, and wash and pat dry the Spinach leaves.
      Add all your ingredients in a bowl and mix thoroughly. Add a light coating of the Mixed Berry Vinaigrette and toss before serving.
    Tried this recipe?Let us know how it was!
  • Tropical Spring Salad with Mango Orange Dressing

    Tropical Spring Salad with Mango Orange Dressing

    Recipe submitted by Divya Ashok

    Tropical Spring Salad with Mango Orange Dressing

    Tropical Spring Salad with Mango Orange Dressing

    Tropical Spring Salad with Mango Orange Dressing is a yummy healthy spring salad with a homemade dressing that tastes awesome and is totally loved by kids for its Mango flavor.
    5 from 1 vote
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    Course Salad
    Cuisine Indian

    Ingredients
      

    • 2 Cup  Organic Spring Mix
    • 1 Cup  Radish, thinly sliced
    • 1 Cup  Avocado, thinly sliced
    • 1 Cup  Carrot, thinly sliced
    • 1 Orange Peeled & sectioned
    • 7-10 Asparagus, Chopped 1″ cut
    • Salt pinch
    • 1 tbsp  lemon juice
    • 2 tbsp  Walnut (Optional)

    Mango Orange Dressing:

    • 1 Mango
    • 3/4 Cup Orange juice
    • 1 tbsp Orange zest
    • 2 tbsp Sugar

    Instructions
     

    • Preheat the oven to 350F. Grease a baking pan with cooking spray. Add the chopped Asparagus with a dash of salt and pepper. Keep it in the oven for 20 mins.
    • Add the chopped Radish to a big bowl.
    • Add Sliced Avocado to it.
    • Now add the thinly sliced Carrots.
    • Next add the peeled & sectioned Oranges.
    • Then add the Spring Mix.
    • Add the oven cooked tender Asparagus.
    • Mix it well with a pinch of Salt, Lemon juice & Walnut.
    • Blend the chopped Mango along with the Orange juice, Orange Zest & Sugar in a blender until a smooth creamy texture is obtained.
    • Spread 1/4 cup dressing in a plate. Add the salad on top and serve.
    Tried this recipe?Let us know how it was!
  • Mawa Paneer Thandai Balls

    Mawa Paneer Thandai Balls

    Recipe submitted by Vaishali Leuva

    Mawa Paneer Thandai Balls

    Mawa Paneer Thandai Balls is both sweet and savory and a great dessert everyone will love.
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    Course paneer
    Cuisine Indian

    Ingredients
      

    For Stuffing

    • 1/4 cup Condensed Milk
    • 2 Tablespoons Milk Powder

    For Thandai Masala

    • 10 Kernels Almonds
    • 10 Kernels Pistachio
    • 3 Cardamoms
    • 5 Whole Black Pepper
    • 2 Tablespoons Poppy seed
    • 2 Tablespoon Fennel seed

    For Coating

    • 1/2 Cup Condensed Milk
    • 2 Tablespoons Mawa
    • 1/2 cup Crushed Paneer
    • 1 Tablespoon Milk Powder
    • Desiccated coloured coconut for coating

    Instructions
     

    • Grind all Thandai masala in a blender
    • For stuffing, in a non-stick pan mix condensed milk, milk powder and Thandai masala cook on low flame until the mixture leaves the sides of the pan and turn into dough consistency. Remove from fire and set it aside for cooling.
    • For Coating, in a same pan Mix condensed milk, crushed paneer, Milk Powder and mawa. same way cook until the mixture leaves the sides of the pan and turn into dough consistency. Remove from fire and set it aside for cooling
    • Now grease your hand with ghee and make small balls out of stuffing Mixture.
    • Take hand full dough of coating press with your hand than stuff with one ball of stuffing and cover it, make a round ball.
    • Make rest of the balls same way.
    • Coat balls with desiccated coconut and serve.
    Tried this recipe?Let us know how it was!
  • Vanilla Panna Cotta with Mixed Berry Sauce

    Vanilla Panna Cotta with Mixed Berry Sauce

    Recipe submitted by Madhu

    Vanilla Panna Cotta with Mixed Berry Sauce

    Vanilla Panna Cotta with Mixed Berry Sauce is a delicious dessert that can complement any meal be it dinner, lunch or even breakfast.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 cup  Fresh Cream (use fresh cream and not heavy whipping cream)
    • 1 cup  Whole Milk
    • 1/4 cup  Raw Honey / Raw Sugar
    • 1/2 tsp Pure Vanilla Extract
    • 2 tsp  China Grass / Agar Agar ( a vegetarian alternative to gelatin)
    • 3 tbsp  Water
    • 1/2 tsp  Butter
    • 1 cup  Mixed Berries (I used a mix of raspberries, blueberries, tart cherries and blackberries)
    • 1 tbsp  Honey
    • 2 tbsp  Water

    Instructions
     

    • To make the berry sauce, add mixed berries and 2 tbsp water in a pan and cook on low heat for around 10 minutes or till the berries break and a thick sauce forms.
    • Mix the honey and keep aside to cool and then refrigerate. You can add a little bit of lemon juice too to the sauce when it cools down, but I did not add as the cherries were quite tart.
    • Mix the cream and milk together and bring to a boil. Once the mixture starts boiling, remove from heat.
    • Add vanilla and honey. Stir well so that the honey dissolves completely.
    • Boil 3 tbsp water and soak the china grass in the water. Stir well so that it completely dissolves in the water.
    • Use a strainer and add this mixture to milk and cream mixture. Stir well.
    • Take 4 small ramekins and grease with a little butter. Pour the cream mixture in the ramekins and leave it aside to cool.
    • Then refrigerate for at least 4 to 5 hours or overnight.
    • Remove from the refrigerator, loosen the edges a little with a knife and overturn on a serving plate.
    • Drizzle with berry sauce on top and serve.
    Tried this recipe?Let us know how it was!
  • Spring Cheesecake

    Spring Cheesecake

    Recipe submitted by Rangadevi dasi

    Spring Cheesecake

    Spring Cheesecake

    I have figured out this cheesecake recipe after experimenting and trying out different combinations for many years. Finally I am really happy with the result! It has a crispy base and firm and creamy filling with a refreshing accent of mild fruit. Its a nice appetizing dessert that compliments after having a nice dinner.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Base

    • 100 gm butter
    • 100 gm wholegrain flour
    • 100 gm rolled oats
    • 150 gm sugar
    • 1/2 tsp vanilla sugar

    Filling

    • 500 gm quark
    • 400 gm milk 200g sour cream (creme fraiche)
    • 250 gm sugar
    • 2 tsp vanilla sugar
    • 70 gm vanilla pudding powder
    • 800 gm cane of peach halves in syrup
    • Optional: another 800g cane of peach halves in syrup for decoration

    Instructions
     

    • Melt butter
    • In a bowl mix flour, rolled oats, sugar and vanilla sugar, add melted butter and mix well, rub it with your fingers. It will be quite try mixture, but that’s ok.
    • Cover your cake tin with baking paper or smear it with butter and spoon the mixture in the tin and press it with your palms to form a strong layer on the bottom of the tin.
    • Preheat the oven to 180C and bake the base for 10 min or until it starts to get slightly golden, then remove from the oven.
    • In a bowl mix together all the ingredients for the filling except for peaches and mix very well. I like to use electric mixer for this. The mixture will be quite liquid, but do not worry it will firm up after baking
    • Take the peach halves out of the syrup and cut into cubes.
    • Mix the peaches into the filling
    • Carefully pour or spoon the filling in the cake tin on top of the base.
    • Bake with 180C for 1 h.
    • When the cake is ready let it cool down and the best is to keep it in the fridge overnight or at least 2h before serving.
    • Open another cane of peach halves in syrup cut the peaches into slices and decorate the cake right before serving.
    Tried this recipe?Let us know how it was!
  • Paneer Pakoras

    Paneer Pakoras

    Paneer Pakoras

    Paneer Pakora Recipe

    Paneer Pakora is a tasty tea-time snack. Marinated paneer dipped in a batter and deep-fried makes a crispy mouth-watering snack.
    5 from 2 votes
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    Prep Time 10 minutes
    Marinating time 1 hour
    Course Appetizer
    Cuisine Indian

    Ingredients
      

    • 4 oz paneer thinly sliced in about 1" squares this will make about 14-16 slices
    • 2 tablespoons yogurt
    • 4 tablespoons cornstarch or arrowroot
    • 1 teaspoon ginger paste
    • 1 green chili minced
    • 1/2 teaspoon salt
    • 1 tablespoon cilantro finely chopped (hara dhania)

    For Batter

    • 1/2 cup besan, gram flour
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon salt adjust to taste
    • 1/8 teaspoon baking soda
    • Approx. 1/4 cup water

    Notes

    If you like the recipe share my video recipe with your friends. Enjoy!
    Tried this recipe?Let us know how it was!

    Paneer Pakora Recipe: How To Make Paneer Pakora

    What is Paneer Pakoras: It’s a popular Indian snack made by coating cubes of paneer (Indian cottage cheese) in a spiced chickpea flour batter and deep-frying until golden and crispy. 

    These fritters are crispy on the outside and soft and creamy on the inside, making them a delightful treat for any occasion.

    Benefits of Paneer Pakoras:

    1. Rich in Protein: Paneer is a rich source of protein, making Paneer Pakoras a satisfying and nutritious snack. Protein is essential for muscle repair and growth, making these fritters a popular choice among vegetarians.
    2. Versatile Ingredients: Paneer Pakoras can be customized with a variety of spices and herbs to suit different tastes and preferences. From mild and aromatic spices like cumin and coriander to bold and fiery ones like chili powder and garam masala, the possibilities are endless.
    3. Quick and Easy to Make: Paneer Pakoras come together quickly and easily with just a few simple ingredients. The batter can be prepared in minutes, and the paneer cubes are coated and fried until crispy and golden. They make a perfect snack for unexpected guests or impromptu gatherings.

    Variations of Pakoras:

    1. Vegetable Pakoras: Pakoras are an all-time favorite snack in India. They are perfect for a rainy day, and delicious paired with a cup of hot spicy Indian chai. Pakoras are made with a variety of vegetables dipped in a spicy besan (gram flour) batter and deep-fried.
    2. Bread Pakoras: Spicy Bread Pakoras are great as an appetizer, finger food for any gathering, and a tasty compliment for your afternoon tea.
    3. Crispy Spinach Pakoras: Spinach pakoras are delicious as a snack. Spinach pakoras can be served many different ways and they always taste great. 
    4. Gobi Pakoras: Turn Paneer Pakoras into a mouthwatering chaat (Indian street food snack) by topping them with tangy tamarind chutney, creamy yogurt and fresh cilantro. Paneer Pakora Chaat is a burst of flavors and textures that will tantalize your taste buds.

    Tips for How to cook Paneer Pakora:

    1. Use Fresh Paneer: Start with fresh and firm paneer for the best results. Homemade paneer or high-quality store-bought paneer works well for Paneer Pakoras. Cut the paneer into bite-sized cubes or rectangles for easy frying.
    2. Make a Smooth Batter: Prepare a smooth and lump-free batter by mixing chickpea flour (besan), rice flour (optional), spices, salt, and water until smooth. The batter should have a thick but pourable consistency that coats the back of a spoon.
    3. Drain Excess Oil: After frying, drain the Paneer Pakoras on a paper towel-lined plate to remove excess oil. This helps to keep the pakoras crispy and prevents them from becoming greasy.

    FAQs about Paneer Pakoras:

    Can I make Paneer Pakoras ahead of time? 

    While Paneer Pakoras are best enjoyed fresh and hot, you can prepare them ahead of time and reheat them in a preheated oven until crisp and warmed through. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

    What can I serve with Paneer Pakoras? 

    Paneer Pakoras are typically served with green chutney, tamarind chutney, or ketchup for dipping. They can also be enjoyed with a side of sliced lemon wedges, or a fresh salad for added flavor and crunch.

    Are Paneer Pakoras gluten-free? 

    Yes, Paneer Pakoras are naturally gluten-free as they are made with chickpea flour (besan) instead of wheat flour. However, be sure to check the labels of any pre-packaged ingredients for potential cross-contamination with gluten.

    Can I freeze Paneer Pakoras? 

    While Paneer Pakoras can be frozen, their texture may change slightly upon thawing. Freeze the cooked pakoras in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 1-2 months. Reheat them in a preheated oven until crisp and heated through before serving.

    Paneer Pakoras are a delightful and irresistible snack that’s perfect for any occasion. Whether enjoyed as an appetizer, a tea-time treat, or part of a festive spread, their crispy exterior and creamy interior are sure to satisfy your cravings. 

    With endless variations to explore and simple tips to follow, you can easily master the art of making perfect Paneer Pakoras at home and impress your family and friends with your culinary skills.

    Stay tuned for our next exploration into the world of culinary delights!

  • Rainbow Cupcakes

    Rainbow Cupcakes

    Recipe submitted by Siri

    Rainbow Cupcakes

    Rainbow cupcakes are colorful cakes perfect for spring time. The colors are all natural made with real fruit juice. My daughter loved them. Its a healthy dessert option made with love and passion.
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    Prep Time 45 minutes
    Cook Time 18 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 regular sized cupcakes

    Ingredients
      

    For Basic Eggless Vanilla CupCake Batter

    • 1 1/4 cup All Purpose Flour
    • 1 tsp Baking powder
    • 1/4 tsp Baking soda
    • pinch of Salt
    • 3/4 cup granulated Sugar
    • 1 cup minus 2 tbsp Milk
    • 1/3 cup Oil
    • 1 tbsp White Vinegar
    • 1/2 tsp Vanilla extract
    • Nuts to garnish on top (Optional)

    Instructions
     

    Making the Basic Vanilla Cupcake batter

    • Stir together milk and vinegar and set aside for 5 minutes. The milk should be curdled by the end of it.
    • Sift together the flour, baking powder, baking soda and salt and set aside.
    • Once milk is curdled, whisk oil, vanilla extract and sugar into it till well combined and runny.
    • Make a well in the center of the dry ingredients and pour the wet ingredients into it. Mix till smooth. Do not overmix. A little lumpy is fine as long as everything is mixed well.

    Making the colours (Orange Colour)

    • Juice the grated carrot with 1 tbsp of water. I used a regular Indian mixer to do this.
    • Strain the carrot juice to get the fibrous part out.
    • Keep 2 tbsp of orange juice aside.

    Making the colours (Green Colour)

    • Juice the spinach leaves with 1 tbsp of water
    • Strain the spinach juice.
    • Keep 2 tbsp of green juice aside.

    Making the colours (Red/Pink Colour)

    • Juice the strawberries with 1 tbsp of water
    • Keep 2 tbsp of red/pink juice aside.

    Making the colours (Blue Colour)

    • Place frozen blueberries in a microwave safe bowl and microwave in 30 second intervals till the blueberries burst and the juice starts oozing out. It took me 3 intervals.
    • Allow it to cool.
    • Strain the blueberries juice.
    • Keep 2 tbsp of blue juice aside.
    • Putting it all together

    Method

    • Divide the basic Vanilla cupcake batter into 5 cups. I scooped out 4 heaped tsps per cup.
    • To the batter in the first cup add 1 tbsp of carrot juice and mix well to get orange coloured batter.
    • To the batter in the second cup add 1 tbsp of spinach juice and mix well to get green coloured batter.
    • To the batter in the third cup add 1 tbsp of strawberry juice and mix well to get pink coloured batter.
    • To the batter in the fourth cup add 1 tbsp of blueberry juice and mix well to get blue coloured batter.
    • Keep the batter in the fifth cup uncoloured. This can be used to improve consistency in the other batters or to get a cream layer in the cupcake.
    • Add more juice to improve colour adjusting the consistency so that it doesnt become watery.
    • There are many ways of making the cupcakes clourful.
    • The easiest method is to layer different coloured batters one on top of the other in the cupcake liner.
    • Alternatively place separators in the paper liner and pour different coloured batters in each section.
    • I started out making the separators using card. I made a 4 section one and a 3 section like that. But I found it problematic because the batters bled into other sections easily.
    • Then the hubby gave an idea which turned out to be brilliant. Use crackers/biscuits as dividers. I had Parle-G gluco biscuits on hand and used them. I got 2 sections and 4 section ones using this method.
    • Preheat the oven to 350°F
    • Whatever the method fill the liners to 3/4 full and bake at 350°F for 18 minutes.
    • Cool the cupcakes in the pan for 5 minutes before removing them onto a wire rack and allowing them to cool completely.
    • Decorate with frosting or ganache as desired. The cupcakes turned out so wonderfully coloured that I did not want to cover that up at all.
    Tried this recipe?Let us know how it was!
  • Shahi Toast (Eggless Bread Pudding)

    Shahi Toast (Eggless Bread Pudding)

    Shahi Toast (Bread Pudding)

    Shahi Toast (Eggless Bread Pudding)

    Shahi Toast is rich bread pudding. Toasted bread covered with creamy milk known as Malai its a rich and royal form of dessert. This is delicious quick and easy recipe to make.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Breakfast
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 3 slices white bread firm
    • 1-1/2 tbsp unsalted butter
    • 2 cups milk
    • 2 tbsp sugar
    • 4 Green Cardamoms – shelled and the seeds crushed1 tbsp
    • 1 tbsp sliced almonds
    • 1 tbsp sliced pistachios

    Instructions
     

    • Remove the crust from all sides of bread and butter the bread slices from both sides generously. Cut the slices in two.
    • Toast the bread from both sides on the skillet over medium heat until bread is toasted on both sides golden brown and crispy. Set aside.
    • In a heavy bottom pan boil milk over medium high heat until the milk reduces to about 1cup. After milk comes to boil this should take about 20 minutes. Wet the pan and have few spoons of water before putting the milk in pan, this will reduce the chances of milk to burn. Make sure frequently stir the milk and scrapes the sides.
    • Add sugar cardamom powder, half the almonds and half the pistachios. Boil for about 3 more minutes, stirring occasionally. Turn off the heat.
    • Assembling Shahi Toast: In serving plate arrange the bread slices; pour the milk over bread covering all sides. Notes: you may prepare the toast and milk in advance but assemble just before serving otherwise toast will become very soft.
    • Next garnish with remaining nuts.

    Notes

    Suggestion:
    Shahi Toast can be served for breakfast or as a dessert. Any way you serve it will taste fabulous.
    Tried this recipe?Let us know how it was!
  • Black Eyed Peas with Green Peas

    Black Eyed Peas with Green Peas

    Recipe submitted by Divya Pradhan

    Black Eyed Peas with Green Peas

    Black Eyed Peas with Green Peas is a high fiber high protein packed dish that can be served as a breakfast item or as a side dish.
    No ratings yet
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    Prep Time 29 minutes
    Course vegan
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 cup boiled black eye peas
    • 1/2 cup frozen green peas
    • 1/2 cup chopped tomatoes
    • 1 cup chopped onion
    • 1 tsp chopped ginger
    • 1 1/2 Tbsp Oil
    • Salt & lemon juice as per taste
    • 1 tsp Coriander powder
    • 1 tsp Red chili powder or as per taste
    • 1 tsp Coriander leaves (optional)

    Instructions
     

    • Heat oil in a pan and add onions. Stir and add ginger.
    • Sauté this mixture for 4-5 minutes or till the onions become translucent.
    • Add green peas & sauté for 2-3 mins, add tomatoes and let it cook for 2-3mins.
    • Now add coriander powder, chili powder, salt and black eye peas and mix. Let this mixture cook for at least 5 mins on medium flame, stirring in between.
    • Add lemon juice according to your taste and mix again.
    • Garnish with chopped coriander leaves and serve hot.(Optioanl)

    Notes

    Nutritional Value
    This information is gathered from the Internet and it s only for dry or cooked black eye peas. This does not apply to canned version.
     
    Fiber
    One of the main health benefits of black-eyed peas is their high fiber content. A 1/2 cup of dry black-eyed peas that are cooked have 5.6 g of fiber. Fiber is a nutrient that helps regulate your digestive system, and increasing your intake could help alleviate constipation and symptoms of irritable bowel syndrome. Fiber also helps keep your cholesterol levels healthy by preventing cholesterol from being absorbed into your bloodstream, which reduces your risk of developing heart disease.
    Low in Fat and Calories
    Black-eyed peas are a low-fat and low-calorie food, making them a healthy addition to a weight-loss meal plan. 1/2 cup of black-eyed peas is generally less than 100 calories and contains about 1 g of fat. A diet that is low in fat and calories helps you lose weight, prevents weight gain and protects you from many health conditions, including heart disease, diabetes and depression.
    Protein
    Black-eyed peas are a good alternative source of protein if you don’t eat meat. Protein is important because it supports most of the parts of your body, including muscles, skin, hair and nails. In addition, protein helps cells grow and repair and provides energy to your body. A 1/2 cup of dry and cooked black-eyed peas contains 6.7 g of protein.
    Iron
    1/2 cup cooked dry black-eyed peas contains 2.2 mg. Getting adequate iron in your diet prevents anemia, which produces fatigue and weakness. Iron carries oxygen throughout your body to your organs, cells and muscles, and if the supply is low you experience sluggishness.
    Potassium
    A 1/2 cup of cooked black-eyed peas contains 239 mg of potassium. Potassium is a nutrient that helps keep your blood pressure levels at healthy numbers, which lowers your risk of heart disease. Getting adequate potassium in your diet from black-eyed peas also supports the health of your muscles and bones.
    Tried this recipe?Let us know how it was!
  • Cauliflower crust pizza

    Cauliflower crust pizza

    Recipe submitted by Fency Clement

    Cauliflower Crust Pizza

    Cauliflower crust pizza

    This is a yummy and healthy cauliflower crusted pizza, made with fresh ingredients and also egg-less. Pizza sauce and Indian cheese was made from scratch using fresh ingredients. Its a nice appetizer
    No ratings yet
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    Course paneer
    Cuisine Indian

    Ingredients
      

    To Make Indian Cheese (Paneer)

    • 4 cups milk
    • 2 tbsp lemon juice(1/8 cup)
    • 1 1/2 tsp sugar
    • 1/2 tsp salt

    To make homemade tomato sauce

    • 3 tbsp + 2tsp olive oil
    • 4-5 cloves garlic, coarsely chopped (mix with some salt and allowed to sit 10 minutes)
    • 1 sprig oregano leaves
    • 1/2 cup onion, roughly chopped ½ cup carrot, peeled and chopped
    • 1/4 cup green pepper, chopped 
    • 5 medium sized plum tomatoes, roughly chopped
    • 1/2 tsp of lemon juice
    • 1 tbsp red chilli powder
    • salt, to taste, pepper, to taste all of your favorite spices, to taste* (if you want)

    Cauliflower pizza crust

    • 2 cups grains cauliflower.
    • 2 cloves garlic
    • 5-6 leaves oregano
    • 1/2 banana
    • 1/4 cup of cheese (paneer)

    Instructions
     

    To Make Indian Cheese (Paneer)

    • Make ready your strainer lined with cheese cloth. Combine the milk, salt, and sugar in a pot. Bring it to boil it while stirring occasionally. When it reaches boiling temperature simmer it and add lemon juice little by little and stir lightly. After a minute or so, remove the pot from heat. The milk will start separating into curds and whey. Pour it to a strainer lined with cheese cloth and squeeze out water. Show it to cold running water, so that the lemony flavor will go and it will get cooled. Then press it tightly to reach the desired consistency.

    To make homemade tomato sauce

    • Heat 3tbsp olive oil in a heavy saucepan over medium heat, then add the garlic and oregano and cook for 1 minute, stirring constantly. Do not burn garlic.
    • Add some chopped onion, diced pepper and grated carrot and sauté for 5 minutes.
    • Add the tomatoes, sauté for 5 minutes. Add salt and pepper and add ½ cup water, bring to boil.
    • Reduce the heat and simmer, stirring occasionally, until most of the liquid cooks out. (About 10-15 minutes). Add ½ tsp of lemon juice and switch of the heat.
    • When there is still some liquid left in the pan, carefully purée the sauce using a blender or a food processor. Pass it through a strainer. Puree the solid again by adding 1 tbsp of water and again do the procedure.
    • Now again heat a saucepan with 1tsp of oil and add this strained sauce and simmer. Add 1 tbsp of red chilli powder and continue simmering until desired consistency.
    • And there you have it. Homemade pizza sauce so simple, yet so delicious, you'll wonder why you never thought to cook some up before.

    Cauliflower pizza crust

    • Put cauliflower, garlic and oregano in food processor until cauliflower turns to grain size and cook it in microwave for 4 minutes uncovered.
    • Mash ½ banana by hand and knead together with cauliflower mixture, ¼ cup paneer, salt and red pepper flakes.
    • Preheat oven to 425 F .Prep a cookie sheet or pizza stone. You can grease the cookie sheet or use parchment paper. Since I don’t have any of it, I have used my baking tray, flipped it and covered with aluminum foil and spray some olive oil.
    • Spread dough out evenly over pizza stone – about ¼ to ½ of an inch thick. The pizza should be about medium size and spray some oil. Bake for 15-20 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
    • Top with pizza sauce and toppings (oregano, onion, cucumber, tomato, mushroom). You can add toppings of your choice.Add the remaining ¼ cup of paneer and spread evenly on the pizza.
    • Bake the pizza for 10 minutes or until the toppings are hot. Allow the pizza to cool for 10 minutes then cut and serve. This wont be a crispy pizza as it is an egg-less, but it will be soft. It is easy to cut with pizza slicer, but use a spatula to transfer it to plates.
    Tried this recipe?Let us know how it was!
  • Yogurt Rice (Curd Rice, Mosaranna)

    Yogurt Rice (Curd Rice, Mosaranna)

    Yogurt Rice

    Yogurt Rice (Curd Rice, Mosaranna)

    Yogurt rice or curd rice is a popular South Indian dish. Yogurt Rice makes a great side dish or good for lunch box as a complete meal.
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    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2 cup rice
    • 1/4 cup split moong dal (washed) available at Indian grocery store
    • 3 cups of water
    • 1 tablespoon oil
    • 1-1/2 teaspoons salt
    • 1 cup yogurt (curd or dahi)
    • 1/4 cup shredded cucumber (kheera)
    • 1/4 cup shredded carrots (gajar)
    • 1 tablespoon finely chopped ginger (adrak)

    For Seasoning

    • 2 tablespoons oil
    • 1/2 teaspoon mustard seeds (rai)
    • 1/2 teaspoon cumin seeds (jeera)
    • 2 whole red peppers
    • 1 tablespoon finely chopped green pepper, adjust to taste
    • 8-10 curry leaves available at Indian grocery store, optional
    • 2 tablespoons chopped cilantro (hara dhania)

    Instructions
     

    • Wash rice and moong dal changing water several times until the water appears clear.
    • Drain the rice and moong dal and put it into the saucepan. Add water, oil, ginger, and salt, and bring to a boil over high heat.
    • Once the water is boiling reduce the heat to low, do not cover the pan. Cook for 10-12 minutes rice and dal will be soft cover the pan and cook for about 15 minutes, or until the rice is very soft and mushy.
    • Mix the rice and dal whipping making them mushy; if rice is dry add little more hot water as needed. Mix should be consistency of portage.
    • Let the rice cool down to room temperature, add the yogurt and mix it well. Adding the yogurt to hot rice will make yogurt sour and watery. Next add cucumber, carrot and ginger and mix.
    • Prepare the seasoning: In a small sauce pan heat the oil over medium high heat. Add the mustard seeds and cumin seeds as seeds crack add red pepper, green chili, curry leaves and cilantro stir for about a minute. As you will add curry leaves oil will splatter, so be careful.
    • Turn off the heat and mix the seasoning with rice mix. Yogurt Rice is ready to serve.
    • Yogurt Rice is served at room temperature.
    Tried this recipe?Let us know how it was!

    Learn here How to make Curd Rice or yogurt rice 

    Curd rice, also known as yogurt rice, is a popular gluten free South Indian dish made by mixing cooked rice with yogurt (curd). It is typically served as a main dish or as part of a meal, especially during hot summers, as it is cool and soothing to the palate. To prepare curd rice is quick & easy , cooked rice is mixed with fresh yogurt and seasoned with ingredients such as mustard seeds, curry leaves, green chilies, ginger, and sometimes grated vegetables like carrots or cucumber. Curd rice is known for its creamy texture, tangy flavor from the yogurt, and refreshing taste, making it a comforting and satisfying dish.

    Preparing Curd Rice: Soaking and Draining the Rice 

    To begin the recipe curd rice, start by ensuring the rice is clean and ready for cooking. Wash the rice thoroughly and then soak it in about 3 cups of water for at least 15 minutes. This soaking process helps to soften the rice grains, ensuring a creamy texture once cooked. After soaking, drain the water and set the rice aside, ready to be transformed into a delightful dish of curd rice.

    Tempering and Stir-Frying: Infusing Flavor into Curd Rice 

    In a saucepan heated over medium heat, add oil and mustard seeds. Allow the mustard seeds to crackle, releasing their aromatic essence into the oil. Once the seeds crackle, add peanuts to the pan and stir-fry for about a minute until they turn lightly golden brown. This step adds a delightful crunch and nutty flavor to the curd rice, enhancing its overall taste and texture.

    Cooking the Rice Mixture: Blending Ingredients for Curd Rice 

    To create the base for your curd rice, add chopped tomatoes, green chili, turmeric, sambar powder, salt, and cilantro to the saucepan. Cook the mixture until the tomatoes are tender, which typically takes about 2 minutes. These flavorful ingredients infuse the rice with deliciousness, setting the stage for a delectable dish of curd rice.

    Simmering and Finalizing: Perfecting the Curd Rice

    Once the tomato mixture is cooked, add the soaked and drained rice along with 2 cups of water to the saucepan. Mix everything well and bring it to a boil. Then, lower the heat to low, cover the pan, and let the rice cook for about 18-20 minutes, or until the rice is soft and the water has evaporated. After cooking, gently stir the rice and add the remaining tomatoes, stirring them in gently. Cover the pan once again and let it cook for an additional 2 minutes to ensure all the flavors meld together perfectly.

    Serving Curd Rice: Enjoying the Creamy Delight 

    Once the curd rice is cooked to perfection, it’s time to serve and savor this creamy delight. Serve the curd rice either on its own or accompanied by yogurt for a refreshing and satisfying meal. Whether enjoyed as a main dish or a side, curd rice is sure to delight your taste buds with its creamy texture and flavorful ingredients.

    If you loved this how to make curd rice recipe , then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.

  • Carrot and Moong Dal Salad

    Carrot and Moong Dal Salad

    Potato Carrot Moong Dal Salad

    Carrot and Moong Dal Salad

    Carrot and Moong Dal Salad is a healthy and nutritious salad with beautiful colors. This is a great salad and easy to make. This can be served as an afternoon snack or an appetizer.
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    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/4 cup split moong dal (washed)
    • 2 cup shredded carrots (gajar)
    • 2 teaspoons Oil
    • 1/2 teaspoon cumin seeds (jeera)
    • ¼ cup shredded coconut (gola) I am using shredded frozen coconut
    • 2 tablespoon cilantro chopped (hara dhania)
    • 2 tablespoons lemon juice
    • 1 tablespoon ginger finely shredded
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon sugar

    Instructions
     

    • Wash moong dal changing water 4-5 times, and soak it for about 2-3 hours. After soaking Moong Dal will be double in volume. Drain the water.
    • In a small bowl mix lemon juice, ginger, salt, black pepper and sugar to make dressing and set aside.
    • In a sauce pan heat the oil over medium high heat. Add the cumin seeds as seeds crack add the moong dal.
    • Cook for 2-3 minutes stirring continuously. Don’t over cook that will make dal dry.
    • Turns off the heat and remove the pan, let it cool for few minutes.
    • Add carrots, cilantro and coconut mix it well.
    • Add the cilantro and dressing to the carrot and moong dal, mix it well. Let it sit for about fifteen minutes before serving.
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  • Aloo Methi (Potatoes with Fenugreek Leaves)

    Aloo Methi (Potatoes with Fenugreek Leaves)

    Aloo Methi

    Aloo Methi (Potatoes with Fenugreek Leaves)

    Aloo Methi is a delicious vegetable dry dish made with potatoes, fenugreek leaves, and a combination of spices. Fenugreek is a green leafy vegetable with a unique taste that is packed with nutrients. There are many health benefits of fenugreek. This dish is delicious in addition to being healthy!
    4 from 2 votes
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    Course vegetable
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 medium size potatoes peeled and cubed byte size; this will make about 3 cups of cubed potatoes.
    • 3 tablespoons oil
    • 1/2 teaspoon cumin seed (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 3 whole dry red chilies broken in 2 pieces
    • 1/4 teaspoon turmeric (haldi)
    • 1 tablespoon coriander powder (dhania)
    • 2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi)
    • 1 teaspoon salt
    • 1/4 teaspoon red chili powder
    • 1/2 teaspoon mango powder (amchoor)

    Instructions
     

    • Wash peeled and cut the potatoes in small cubes.
    • Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well and cover the sauce pan.
    • Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.
    • From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water.
    • After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.

    Notes

     Suggestions
    1. Aloo Methi tastes great with plain paratha, Kadhi Rice etc.
    2. I like left over for making sandwiches.
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  • Chocolate Chili Pepper Mousse

    Chocolate Chili Pepper Mousse

    Recipe submitted by Samantha

    Chocolate Chili Pepper Mousse

    Chocolate Chili Pepper Mousse is a delectable dessert that is served cold. The chili is a perfect complement to the chocolate and provides a perfect little kick without overpowering the dish. If you like spices and chocolate, this is a must try dairy free gluten free dish.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 package of silk tofu, drained
    • 1/3 cup cocoa powder
    • 1/3 cup maple syrup
    • 2 tsp vanilla extract
    • 2 tsp peanut butter
    • 1/4 tsp chili pepper flakes
    • Berries, fresh or frozen

    Instructions
     

    • Throw everything into a blender or food processor, except the berries and blend until smooth. You may want to mix with a spoon after blending to make sure everything is incorporated.
    • Pour into bowls or decorative glasses.
    • Refrigerate for at least two hours. The flavors develop more the longer it sits.
    • Top with the berries or any desired fruit. Also good with vegan whip cream or some crushed nuts. Sprinkle a bit more chili flakes if you like an extra kick.
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  • Mocha Cannoli

    Mocha Cannoli

    Recipe submitted by theheirloomessence

    Mocha Cannoli

    I adore this classic Italian dessert. I tasted this once and am in love with this. Mocha Cannoli is a deep fried tube shaped pastry shell stuffed with the mixture of ricotta cheese and sugar and dipped in nuts. Who won't like these!! I am not a big fan of deep frying, so I was trying to bake cannoli pastry shell for a while as a healthy alternative. Finally after several tries here is the perfected recipe!
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    Course Appetizer
    Cuisine Indian

    Ingredients
      

    For the pastry:

    • 1 cup all purpose flour
    • 1/4 cup whole wheat flour
    • pinch of salt
    • 1 and 1/4 tea spoon baking powder
    • 2 tb spoons sugar
    • 1 and 1/2 tb spoon cold butter
    • 2 tb spoons sour cream
    • 1/4 cup cold water

    For the filling ( Mocha):

    • 1/3 cup heavy whipping cream
    • 2 tb spoons sugar
    • 1 tea spoon instant coffee powder
    • 1 tb spoon warm water
    • 2-3 tb spoons grated dark chocolate
    • mini semi-sweet chocolate chips and chopped hazelnuts to decorate.

    Instructions
     

    • For the pastry, add the flours,salt ,sugar,baking powder in a food processor and pulse a few times.
    • Add cold butter and sour cream and pulse again for a minute. After a minute, keeping the food processor running, add water slowly to incorporate everything into a ball.
    • Once mixture starts to come together, stop pulsing. Remove from food processor, knead the mixture a few times to form a ball, wrap in a plastic wrap and chill for at least half an hour.
    • You get Cannoli forms in the market that you can use or else you can do what I did. Tightly roll the heavy duty foil into a cylinder shape and use that as a cannoli form.
    • Divide the chilled dough into 20 small balls. Roll each ball to make a thin circle.Wrap this rolled dough around the oiled/buttered 'cannoli form' and set aside. Make the rest of cannoli.
    • Preheat the oven to 350F. Place cannoli onto a baking sheet and bake for 10 minutes. Remove from the oven after 10 minutes and remove the half baked pastry shell carefully from the form. It comes off very easily.
    • Bake for another 10 minutes or until golden brown. Cool to room temperature before stuffing them. These empty shells can last up to 2 days at room temperature.
    • To make the stuffing, dissolve a teaspoon instant coffee powder in a tablespoon warm water and set aside to cool it down.
    • Whip the cream with sugar and the dissolved coffee until firm peaks. Add ricotta cheese and whip again. Add grated chocolate and mix.
    • Fill the piping bag with the mixture and stuff the cannoli shells from both ends.
    • Dip the stuffed shells into mini chocolate chips and hazelnuts and chill for half an hour so that the filling hardens a little. They are ready to serve!

    Notes

    Additional Notes:
    1. Stuffed cannoli will stay crunchy for 3-4 hours. After that it turns soggy.
    2. This recipe (stuffing only) is just a guideline.You can add any flavor combination that you like.
    Tried this recipe?Let us know how it was!