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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.

  • Chocolate Gulab Jamuns

    Chocolate Gulab Jamuns

    Recipe submitted by Shweta Agrawal

    Chocolate Gulab Jamun

    Chocolate Gulab Jamuns

    This recipe is the old sweet dish Gulab Jamun but with a new twist: Chocolate Gulab Jamuns. The bitter dark chocolate insides is a perfect balance to the sweetness of Gulab jamuns outside.
    Also I made these with milk powder which was new for me, and they turned out to be very soft and spongy.
    All were surprised and asked me for the recipe. So here it is a sweety savory juicy snack which a favorite dessert of all added with a fusion of western chocolate and Indian Gulab jamun !
    5 from 1 vote
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 Cup Milk Powder
    • 1/4 cup  Maida
    • 2 cup  Sugar
    • 1/4 tsp  Baking Powder
    • 1 tbsp  Ghee
    • 1/2 tsp  Cardamom Powder
    • Some chocolate chips
    • Oil for deep frying

    Instructions
     

    • Mix the milk powder with baking powder, maida, ghee and little water, make a smooth dough. Cover it with a lid and set aside for 15 minutes.
    • Divide the dough into small smooth balls. Fill chocolate chips in it and cover it with the mixture and make a ball.
    • For preparing sugar syrup add 2 cups of water and cardamom powder to sugar and make half thread sugar syrup.
    • For the syrup after the sugar dissolves in the water, boil the sugar syrup for a few minutes. The syrup is ready.
    • Heat oil in a pan for deep fry the jamuns. Fry the jamuns on a low flame stirring them constantly for even browning. When they turn to golden brown color, remove from the oil and put them into sugar syrup. Soak for 30 minutes.
    • Serve hot or chilled.

    Notes

    Tips
    • Remember softer the dough, softer will be the Gulab Jamuns.
    • You can also fill jam, gulkand, or any nuts in between.
    Tried this recipe?Let us know how it was!
  • Persimmon Galette

    Persimmon Galette

    Recipe submitted by Pey-Lih

    Persimmon Galette

    Persimmon Galette

    Persimmon galette is a rustic tart that has amazing color and a perfect sweetness. Its a rich royal dessert that is sure to impress your friends and family during gatherings and parties.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 3/4 cups all purpose flour
    • 1/4 teaspoon salt
    • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
    • 2 tablespoons (or more) ice water
    • 1 1/2 pounds fuyu persimmons, cut into 1/8-inch-thick slices
    • 3 tablespoons sugar, divided
    • 1 teaspoon finely grated lemon peel
    • 1/4 cup apricot preserves
    • Whole milk

    Instructions
     

    • Blend flour and salt. Add butter and blend, until mixture resembles coarse meal.
    • Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry.
    • Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
    • Roll out dough between sheets of parchment paper to 1/8-inch-thick round. Chill 15 minutes.
    • Preheat oven to 450°F. Combine persimmon slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend.
    • Spread preserves over crust, leaving 1 1/2-inch plain border.
    • Arrange persimmon slices in concentric circles atop preserves, overlapping slightly. Fold crust border up over and brush with milk.
    • Sprinkle crust edges and persimmon with remaining 1 tablespoon of sugar.
    • Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 20 minutes longer.
    • Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature with a scoop of French vanilla gelato.
    Tried this recipe?Let us know how it was!
  • Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa

    Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa (eggless pudding) is one of the easiest Halwa recipes to make. Cardamom and Cinnamon spices give it a delicate and unique flavor. This is a tasty, warm dessert for cold winter months.
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    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 2 cups sweet potato peeled and mashed
    • 5 tablespoons unsalted butter or ghee clarified butter
    • 1 cup milk
    • 1 cup sugar
    • 1/4 teaspoon freshly ground cardamom (ilachi)
    • 1/4 teaspoon cinnamon powder (dal chini)
    • 1/8 teaspoon of nutmeg (jaifel)
    • 8 cashews broken in small pieces for garnishing (kaju)

    Instructions
     

    Method

    • Boil the sweet potato peel and mash; Sweet potatoes can be cooked in a microwave. Wrap the potatoes in wet paper towel and cook for 7-8 minutes.
    • Heat butter in heavy bottom pan over medium heat. Add sweet potatoes and stir fry by stirring continuously and pressing down for about 8-10 minutes.
    • Add milk and mix it well. After milk comes to a boil cook for 2 minutes, add sugar and cook for additional 6-8 minutes or until Halwa should start leaving the side of the pan. Halwa should be very moist.
    • Turn off the heat and add cardamom, cinnamon, and nutmeg. Mix it well.
    • Serve hot or at room temperature. Garnish with cashews. Halwa tastes best when served hot.

    Notes

     Serving suggestions
    You can serve this as pudding. Serve with vanilla ice cream or over a plain cookies/ biscuits.
    Tried this recipe?Let us know how it was!
  • Squash Ice Cream on Warm Squash Halwa

    Squash Ice Cream on Warm Squash Halwa

    Recipe submitted by Hetal Jain

    Squash Ice cream on warm Squash Halwa

    Squash Ice Cream on Warm Squash Halwa

    My contribution to this month's recipe contest using squash is a low fat spiced squash ice cream served on warm squash halwa with squash seeds brittle wedge.
    This is a hot/cold dessert recipe here which I came up with and prepared during the thanksgiving weekend.
    It was a big hit with our friends- kids, grown-ups and people from all cultures. Hope you enjoy it just as much as I enjoyed planning, making and serving it.
    No ratings yet
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    Course Beverages
    Cuisine Indian

    Ingredients
      

    Low fat spiced squash ice cream

    • 1/2 cup  Butternut Squash (cubed)
    • 1/2 cup  Golden Acorn Squash (cubed)
    • 10 oz  Low Fat sweetened condensed milk
    • 2 cups  Lite whipped cream (cool whip lite)

    Spice list (can adjust to taste preference)

    • 1 tsp  Cinnamon Powder
    • 1 tsp  Ginger Powder
    • 1/4 tsp  Clove Powder
    • 1/4 tsp  Nutmeg Powder
    • 1/4 tsp  Cardamom Powder
    • 1/2 tsp  Chai Masala (any brand OK)

    Squash Halwa

    • 1 cup  Golden Acorn Squash (shredded)
    • 1 cup  Orange Acorn Squash (shredded)
    • 3/4 cup  Light Brown Sugar (Can substitute white sugar or even sugar substitute)
    • 1 tsp  Cardamom Powder
    • 1 tsp  Ginger Powder
    • 2 tsp  Ghee/Unsalted Butter

    Squash Seed Brittle

    •  2 Tbsp  Cleaned and dried squash seeds (I used acorn and butternut squash seeds saved up from the above two recipes but seeds from any squash may be used)
    • 3 Tbsp Sugar
    • Ghee – enough to grease a small flat surface

    Instructions
     

    Low fat spiced squash ice cream

    • Put all the spice powders in a small container with a lid. Cover and give it a good shake to form a homogenous spice mixture.
    • Pressure cook the squash pieces without adding water for 2 whistles. Remove and let it cool completely. Blend to a very smooth puree.
    • Now in a large mixing bowl take the squash puree. Add the spice mixture and condensed milk and whisk together – again to form a homogenous mixture.
    • Next fold in the lite whipped cream (cool whip or any other equivalent). Mix gently until the whipped cream is fully incorporated in the squash mixture.
    • Transfer the above to a freezer friendly container and freeze for 6-8hours.
    • Voila! Your spiced squash ice cream is ready!. This can be served as it is for dessert – but serve it on warm squash halwa and you have a super heartwarming dessert. The spices from the ice cream are so much more enhanced when warmed up by the bed of warm squash halwa!

    Squash Halwa

    • Head a heavy bottom pot.
    • Add the ghee or butter and after it is warmed stir in the shredded squashes.
    • Once it starts leaving out it's juice add the sugar – cook until it's done.
    • The squash should be cooked but should get too mushy.
    • Now add the cardamom and ginger powders and give it one last stir.
    • Turn of the heat.

    Squash Seed Brittle

    • Grease the flat surface and keep it ready.
    • First we need to roast the squash seeds. This can be done on stove top in a pan. Heat a pan and roast the squash seeds until they turn light brown. Allow to cool and it will become crisp and crunchy. You can also bake the seeds in an oven at 300F for about 10mins or until they slightly start to turn brown.
    • Heat a skillet and add sugar to it (Do NOT add any water). Allow sugar to melt until it becomes a brown caramelized liquid. You have to keep stirring the sugar until it melts to prevent it from burning. After it has melted fully turn off the heat and stir in the roasted crisped squash seeds.
    • Transfer to greased surface and roll with rolling pin to a flat sheet. Cut out a triangle shaped wedge after it cools. This is your squash seed brittle – a wonderful topping for your ice cream.

    Notes

    Serving:
    In a dessert bowl, first place the warmed squash halwa. Top it with 2 scoops of squash ice cream. Place the squash brittle wedge on top.
    This is a low-fat healthy dessert if you make sure to use low fat condensed milk and also lite whipped cream. For an even more guilt free experience try replacing the sugar in the squash halwa with sugar substitute such as Splenda – works just as well.
    Tried this recipe?Let us know how it was!
  • Fudgy Pumpkin Pecan Pie

    Fudgy Pumpkin Pecan Pie

    Recipe submitted by Melody Crain

    Fudgy Pumpkin Pecan Pie

    Fudgy Pumpkin Pecan Pie

    This recipe combines 3 classic holiday pies – Fudge, Pumpkin, and Pecan – into one Gluten Free, Dairy Free, Vegan, reduced sugar treat!
    No ratings yet
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 store bought 8 inch gluten free, dairy free pie crust or make your own (my recipe below)
    • 1 cup pecan pieces
    • 3/4 cup pure canned pumpkin
    • 1/3 cup Truvia Sweetener (regular not baking blend)
    • 1/4 cup + 2 tablespoons melted vegan, dairy free margarine (I used Earth Balance Natural Buttery Spread)
    • 1/4 cup unsweetened cocoa powder
    • 1/4 cup gluten free flour (I used Namaste Foods Perfect Flour Blend)
    • 1/4 cup sugar
    • 1 tablespoon pumpkin pie spice
    • 1/2 tablespoon coconut oil
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground flaxseed
    • 1/4 teaspoon nutmeg

    Pie Crust Recipe (Gluten Free, Dairy Free, and Vegan)

    • 2 cups gluten free flour (I used Namaste Foods Perfect Flour Blend)
    • 1/2 cup plain, unsweetened soy milk
    • 1/4 cup canola oil
    • 1/4 cup coconut oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon Truvia Sweetener (regular not baking blend)

    Instructions
     

    Method

    • Preheat the oven to 350.
    • Soak ground flaxseed in the coconut oil in a small bowl.
    • Mix melted margarine, pumpkin, and vanilla together
    • Stir in sugar, Truvia, and the ground flaxseed with the coconut oil until everything is mixed together well.
    • Mix remaining dry ingredients together (except pecans) and slowly stir into the rest of the mixture.
    • Once everything is mixed together, gently stir in the pecans.
    • Spoon into pie crust and bake at 350 for 25-30 minutes.

    Pie Crust Recipe (Gluten Free, Dairy Free, and Vegan)

    • Mix the milk and oil together.
    • Quickly mix in the rest of the ingredients.
    • Need together for a couple of minute (note this dough is oily).
    • Divide dough into 2 equal portions; each portion should be enough for a 9 inch pie pan.
    • Put 1 port of dough into the center of a pie pan and start pressing the dough to the edges until you have a thin layer of dough covering the bottom and sides of the pan.
    • Set aside in refrigerator if your pie filling is not ready yet.
    Tried this recipe?Let us know how it was!
  • Almond Brittle (Almond Chikki)

    Almond Brittle (Almond Chikki)

    Almond Brittle

    Almond Brittle (Almond Chikki)

    Almond brittle also known as Chikki in India this is quick and easy recipe to make. This old fashioned candy every body will enjoy a tasty sweet savory snack that is most popular during winters.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 12 oz

    Ingredients
      

    Ingredients:

    • 2 tablespoons butter
    • 1 cup sugar
    • 1/8 teaspoon salt
    • 1/2 cup sliced almonds
    • 1 tablespoons sesame seeds roasted

    Instructions
     

    Method

    • Grease about 8×10 cookie sheet and keep aside.
    • In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, and salt.
    • Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-5 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
    • Add almonds and sesame seeds, stir quickly. Pour over the greased sheet and spread evenly.
    • After brittle comes to room temperature brake them in pieces.
    • Store them in air tight container.

    Notes

    Suggestions
    1. Almond Brittle makes a delicious homemade gift. Pack it in a jar or candy bag.
    2. Garnish ice cream and kheer to give a gourmet look with few pieces of Brittle.
    Tried this recipe?Let us know how it was!
  • Balushahi (Indian Buttermilk Donut)

    Balushahi (Indian Buttermilk Donut)

    Balushahi

    Balushahi (Indian Buttermilk Donut)

    Balushahi! This is a North Indian delicacy- a classic dessert which can be found in every street corner sweet shop. Balushahi is flakey from the outside and soft from inside. They literally just melt in your mouth. This is a perfect sweet for any festive occasion!
    5 from 1 vote
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    Course Dessert, Snack
    Cuisine Indian
    Servings 12 Balushahi

    Ingredients
      

    Ingredients:

    • 1 cup all purpose flour (maida or plain flour)
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon baking powder
    • 1/4 cup unsalted butter cold cut into small pieces or cold clarified butter ghee
    • 1/4 cup yogurt cold(curd, dahi)

    Syrup

    • 1 cups sugar
    • 1/3 cup water
    • 4 cardamom pods crushed

    For Garnish

    • About 1 tablespoons sliced pistachios

    Instructions
     

    Syrup

    • In a sauce pan add water, sugar, and cardamom over medium heat, bring it to a boil. Let it simmer until syrup is almost to one thread on candy thermometer it should be 215 degree. Set aside.

    Balushahi

    • In a bowl mix the flour, baking soda and baking powder.
    • Add butter mix with your fingers, mixture should be crumby.
    • Add the yogurt slowly as needed making into soft dough. Do not knead the dough.
    • Cover the dough and let it sit for about half an hour.
    • Take the dough and knead just enough to hold it together.
    • Divide the dough into 12 equal parts.
    • Make the dough balls, Balls will not be very smooth and will have cracks all around; make a deep dent in the center of the balls.
    • Heat the oil in a flat frying pan over low heat.
    • The frying pan should have about 1 ½ inch of oil. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float oil is too hot.
    • Place the Balushahi in the frying pan don’t overcrowd as Balushahi will expend to about 1-1/2 time and they should not overlap.
    • It should take about 2 minutes before Balushahi will come up. Wait another 3-4 minutes before turning over Balushahi should be light brown from bottom. Fry the Balushahi until they are golden brown from both sides; do not turn more then three times. This should take about 10 minutes. Balushahi will look very flakey If the Balushahi are fried on high heat, they will not be cooked inside.
    • Take them out over layered of paper towel so it can absorb the extra oil.
    • Dip Balushahi in the syrup all around and remove them. Don’t leave them in syrup.
    • Mouthwatering flaky Balushahis are ready and looking great read. Garnish them with pistachios.
    Tried this recipe?Let us know how it was!
  • Baked Veggie Satay

    Baked Veggie Satay

    Recipe submitted by Dipti Joshi

    Baked Veggie Satay

    Baked Veggie Satay

    This is a simple and spicy recipe for a quick meal. On lazy evenings, just put together various vegetables mixed with spices and bake them on satay sticks. A colorful and tasty meal will be ready in 30 minutes. It can be served as an entree dish for parties or get-togethers.
    No ratings yet
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    Prep Time 20 minutes
    Course vegan
    Cuisine Indian
    Servings 2 people
    Calories 421.15 kcal

    Ingredients
      

    Ingredients:

    • 225 grams (3 medium) Potatoes washed and cut into 1 inch cubes
    • 200 grams (10 medium) Mushrooms washed
    • 85 grams (1 big) Onion cut into 1 inch squares
    • 80 grams (1 big) Carrot washed and cut into 1 inch cubes
    • 60 grams (1/2 small) Cauliflower washed and cut into 1 inch cubes
    • 1/4 cup Curd

    Masala Mix:

    • 1 teaspoon Garlic chopped
    • 1 teaspoon Ginger chopped
    • 1/2 teaspoon Cumin Seeds dry roasted
    • 1 teaspoon Coriander Seeds dry roasted
    • 1/4 teaspoon Cloves dry roasted
    • 1/2 teaspoon Mace dry roasted
    • 2-3 Green Cardamom
    • 5-6 Kashmiri Red chilies dry roasted
    • 1/4 teaspoon Garam Masala Powder
    • 1 teaspoon Salt
    • Juice of 1 Lime

    Instructions
     

    Method

    • Grind all ingredients listed under ‘Masala Mix’ to a smooth powder.
    • Take the big bowl and add curd to it.
    • Add the masala powder and mix it will the curd.
    • Mixture should be thick enough to coat vegetables.
    • Check salt and seasoning.
    • Add all cut vegetables and coat them with this mixture.
    • Take the satay sticks and arrange the cut vegetables as desired.
    • Preheat the oven at 220 degrees C for 10 minutes.
    • Take a square baking tray and arrange all sticks across the top of the tray.
    • Bake for 25 to 30 minutes.
    • Any extra masala paste drip into the baking tray.
    • Serve hot with tartar sauce or pudina chutney.

    Notes

    Additional Notes
    Prepare satay sticks and keep them refrigerated. Remove them from the refrigerator one hour before serving. Let them reach room temperature (approx 30 minutes). Then proceed to bake them for 30 minutes.
     
    Equipment and Utensils
    • 1 Big mixing bowl
    • 10 Satay sticks
    • Mixer/Blender
     

    Nutrition

    Calories: 421.15kcalCarbohydrates: 85.86gProtein: 13.45gFat: 2.91gFiber: 5.29g
    Tried this recipe?Let us know how it was!
  • Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri Bedmi Kachori

    Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri, also known as Bedmi Kachori, is a hearty dish of fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy. Delicious and festive, it is an excellent option with any meal and sure to be a crowd-pleaser!
    3 from 2 votes
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    Course Bread
    Cuisine Indian
    Servings 8 puries.

    Ingredients
      

    Ingredients:

    • 1/4 cup urad dal (available in Indian grocery stores)
    • 1 cup whole wheat flour (roti atta)
    • 1 tablespoon fennel seed powder (Saunf)
    • 1 tablespoon coriander powder (dhania)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon dry ginger powder (sonth)
    • 1/2 teaspoon red chili flakes adjust to taste
    • 1/2 teaspoon salt
    • 2 tablespoon oil 
    • Oil to fry

    Instructions
     

    Method

    • Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible.
    • In a bowl mix all the spices. Add to the flour and mix well.
    • Add the dal paste (pithi) to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute. Cover the dough with a damp cloth and let it sit half an hour or more.
    • Oil your palm and knead the dough again and divide into eight equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.
    • Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
    • You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
    • Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.
    • Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
    • Urad dal puris are best served hot and crisp. Store in a covered container after they cool to room temperature.
    Tried this recipe?Let us know how it was!
  • Quinoa Vegetable Pilaf (Pulav)

    Quinoa Vegetable Pilaf (Pulav)

    Quinoa Vegetable Pilaf

    Quinoa Vegetable Pilaf (Pulav)

    Quinoa vegetable pilaf is a protein rich, gluten free and delicious dish. It is quick and easy to make. This can be served as a main dish or side dish.
    No ratings yet
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    Course rice
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For quinoa

    • 1 cup quinoa
    • 1-1/2 cup of water
    • 1 tablespoon oil
    • 1/2 teaspoon salt
    • Pinch of turmeric

    For vegetables

    • 1/2 cup peas
    • 1/2 cup corn
    • 1/2 cup carrot cut in small pieces
    • 1 tablespoon thinly sliced ginger
    • 1 green chili minced
    • 1 tablespoon oil
    • 1/2  teaspoon cumin seeds
    • 1/4 teaspoon  black mustard seeds
    • 1 bay leave
    • 1/2 teaspoon salt adjust to taste
    • 1 1ablespoon lemon or lime juice
    • 3/4 cup  tomato chopped for garnishing

    Instructions
     

    Method

    • Wash quinoa gently changing water several times.
    • In a sauce pan combine quinoa, water, oil, salt and turmeric. Bring to a boil, cover and reduce the heat to low. Let it simmer until quinoa is tender and water is absorbed. This should take about 15 minutes.
    • While quinoa is cooking heat the oil in other saucepan over medium heat, Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add the cumin seeds, black mustard seeds, and bay leave, as seeds crack add all the vegetables, carrot, corn, green peas, ginger, green pepper, and salt.
    • Let the vegetable cook over medium heat until vegetables are tender but firm.
    • Turn off the heat. Add quinoa to the mix of vegetable and gently fold it.
    • Finish off by adding lemon juice and tomatoes.
    Tried this recipe?Let us know how it was!

    Quinoa Vegetable Pulao: A Gluten-Free, Protein-Rich, Vegetarian Recipe 

    Quinoa vegetable pilaf is a protein rich, gluten free and delicious rice based vegan dish. It is quick and easy to make. This can be served as a main dish or side dish.

    Preparing the Quinoa for Quinoa Pulao Recipe: 

    In this essential step of the quinoa pulao recipe, it’s crucial to ensure the quinoa is thoroughly rinsed, thereby eliminating any bitterness or unwanted residues that might affect the final dish. By washing the quinoa gently and changing the water several times, you’re not only improving its flavor but also enhancing its overall texture. 

    The combination of quinoa, water, oil, salt, and turmeric in the saucepan sets the foundation for a flavorful base, infusing the quinoa with aromatic spices and seasoning it perfectly for the upcoming cooking process. Bringing this mixture to a boil, covering it, and then simmering it over low heat allows the quinoa to absorb the flavors while achieving the ideal tender consistency, typically taking around 15 minutes.

    Sautéing the Vegetables for Quinoa Vegetable Pilaf: 

    In this next phase of crafting the quinoa vegetable pilaf, heating oil in a separate saucepan is the initial step to infusing the dish with rich flavors. Testing the oil’s readiness with a cumin seed ensures that the temperature is optimal for the subsequent sautéing process, guaranteeing that the vegetables are cooked to perfection. 

    Incorporating a blend of cumin seeds, black mustard seeds, and bay leaves into the hot oil adds depth and complexity to the dish, creating a flavorful base that complements the nutty taste of quinoa. As the seeds crackle, adding a medley of vibrant vegetables – including carrot, corn, green peas, ginger, green pepper, and salt – infuses the pilaf with a colorful array of nutrients and textures, enhancing both its visual appeal and nutritional value.

    Combining Quinoa and Vegetables for Quinoa Pilaf with Vegetables: 

    In this pivotal moment of assembling the quinoa pilaf with vegetables, the careful integration of cooked quinoa with the sautéed vegetables ensures a harmonious fusion of flavors and textures. Gently folding the quinoa into the vegetable mixture allows for even distribution, ensuring that every bite is bursting with a delightful medley of ingredients. 

    This meticulous process of combining the quinoa and vegetables not only enhances the dish’s visual presentation but also ensures that each component contributes to its overall flavor profile, resulting in a balanced and satisfying culinary experience.

    Final Touches to Complete Quinoa Indian Vegetarian Recipes:

    As the quinoa Indian vegetarian recipe nears completion, adding the final touches of lemon juice and tomatoes imparts a burst of freshness and acidity, elevating the dish to new heights of flavor complexity. The tangy notes of lemon juice complement the earthy undertones of the quinoa and vegetables, while the juicy sweetness of tomatoes adds a delightful contrast, creating a symphony of flavors that tantalize the taste buds. 

    These carefully selected ingredients not only add vibrancy and depth to the dish but also reflect the diverse culinary influences of Indian cuisine, making this quinoa recipe a true celebration of flavor and tradition.

    If you loved our quinoa vegetable pilaf recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Mango Rice, Quinoa Vegetable Pilaf and Lemon Rice. 

  • Jaljeera in the Summertime!

    I have been wanted to work on my recipe for Jaljeera for a very long time now. Jaljeera is a very easy and flavorful drink to make up. I have many great memories of drinking Jaljeera in the summer. Jaljeera is similar to flavored lemonade. So I finally decided to work on the recipe and start formulating the ingredients and measurements for it. I decided my old Jaljeera recipe needed a revamp. So I decided to get inspiration from Google! While researching, I came across a blog for Jaljeera, where Naini Setalvad explains the benefits of all the spices used to make Jaljeera. Check out this interesting article at  http://www.dnaindia.com/health/column_jaljeera-magic_1263764  I thought it was interesting and wanted to share. This article reminded me of my grandmother’s thoughts on why Jaljeera is a great drink to enjoy on hot summer days.

    With that said, I am working on finalizing my recipe for Jaljeera! The recipe will be coming soon!

  • Aloo Jeera (Potatoes with Cumin Seeds)

    Aloo Jeera (Potatoes with Cumin Seeds)

    Aloo Jeera

    Aloo Jeera

    Aloo Jeera is a quick & easy yet a delicious side dish. This can compliment any meal. A whole cumin seeds have a slightly nutty flavor. In this recipe cumin seeds are one of the main spices. It makes up for a nice vegetable dry dish as a lunchbox option.
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    Prep Time 5 minutes
    Cook Time 10 minutes
    plus boiling potatoes 25 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 cups about 5 medium size potato boiled peeled and cut into bite size pieces
    • 2 tbsp oil
    • 1-1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tbsp ginger thinly sliced adrak
    • 2 green chili seeded and sliced length wise hari mirch
    • 1-1/2 tsp crushed coriander dhania
    • 1/4 tsp turmeric haldi
    • 1/4 tsp red chili powder
    • 1 tsp salt
    • 1 tsp mango powder amchoor
    • 2 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan. Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.
    • Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.
    • Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.
    • Turn off the heat and add cilantro. Mix it well and serve it hot.

    Notes

    Notes:  Jeera Aloo also can be served as snack or chat drizzling with whipped yogurt and tamarind chutney. Make sandwiches, use left over Roti or Paratha and roo Aloo Jeera to make a Wrap and these wrap make a good lunch box meal.
    Tried this recipe?Let us know how it was!
  • Nariyali Bhat (Sweet Coconut Rice)

    Nariyali Bhat (Sweet Coconut Rice)

    Recipe submitted by Pradnya Honrao

    Nariyali Bhat (Sweet Coconut Rice)

    Narali Bhat is a traditional Maharastrian recipe cooked on Raksha bandhan. I was planning to cook it on Raksha Bandhan and at the same time I read about the contest. So I made it and now I am happy to share this recipe with you.
    1 from 1 vote
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    Course rice
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 cup Basmati Rice
    • 1 cup Fresh garted Coconut or frozen shredded Coconut
    • 1 cup Sugar
    • 1 cup coconut milk and 1/2 cup water
    • 6 tsp Ghee or unsalted butter
    • 1/2 tsp Saffron soaked in 1 tbsp milk
    • Cardamom powder to taste
    • 3 to 4 whole Green Cardamom
    • 5 to 6 Cloves
    • 1 stick of cinnamon
    • pinch of salt
    • 1/3 cup Almonds, Cashew nuts, raisins all together

    Instructions
     

    Method

    • Wash and drain rice for 30 min.
    • Heat 3 tsp ghee, add cloves, cardamon and cinnamon. Add drained rice, saute for 2 min. Meanwhile boil coconut milk, water, pinch of salt.
    • Add this mixture on rice.
    • Let it boil on medium high. As starts boiling, reduce the heat to low put the lid and let it cook for about 10 min. Cook the rice completly. Take out the rice on the plate and cool it completely.
    • In another pan mix grated coconut, sugar, nuts and cook until the mixture thickens and feels dry. Add rice, saffron, 2tsp ghee and Cardamom powder.
    • Mix it lightly. Try not to break rice grains. Put the tight lid on and and let it cook on very low flame for 15 min. Turn off the heat and keep the lid on for another 5 min.
    • Sweet coconut rice is ready to serve. Enjoy.

    Notes

    Additional Tips:
    1. Traditional Narali bhat is cooked with jagerry. Take yellow jagerry instead of sugar.
    2. Cook the rice completly. after cooking rice with coconut mixture it will again dry up litbit.
    3. Use orange food color instead of saffron.
    Tried this recipe?Let us know how it was!
  • Indian Horchata Recipe

    Indian Horchata Recipe

    Recipe submitted by Samahita Kabra

    Horchata Indian Style

    Indian Horchata Recipe

    The Mexican rice drink called Horchata has been adapted to Indian tastes. It is not only a refreshing drink but also very good for health.
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    Course Beverages
    Cuisine Indian

    Ingredients
      

    Ingredients

    • 1/2 cup long grain rice
    • 2 inch cinnamon stick
    • 2 cardamom pods 
    • 2 cups warm water
    • 1/2 cup powdered sugar
    • 1/2 cup coconut milk
    • 1 tsp flaked almonds

    Instructions
     

    Method

    • Rinse rice and pour warm water on top.
    • Add cinnamon stick and cardamom pods. Cover and let the rice soak overnight or for at least 10 hours.
    • Puree the soaked rice in a blender along with cinnamon stick and cardamom pods.
    • Strain pureed rice and water through muslin cloth, squeezing it firmly to extract as much flavor as possible.
    • Blend the powdered sugar and coconut milk with the rice extract.
    • Serve chilled in a tall glass with ice. Sprinkle flaked almonds on top for texture.
    Tried this recipe?Let us know how it was!
  • Copo Rice Kebab

    Copo Rice Kebab

    Recipe submitted by Anamika Sachdeva

    Copo Rice Kebab

    Copo Rice Kebab

    Copo Rice Kebab is a sweet delight made with rice and potato. It can be served as a snack or dessert. Enjoy it with friends and family.
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    Course rice
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 250 g Rice
    • 3 Potatoes
    • 2 Corns
    • 100 g Jaggery
    • 3/4 cup Water
    • 100 g Coconut powder
    • 2 table spoon Ghee
    • 1 tea spoon Cardamom powder
    • 1 tea spoon Cinnamon powder
    • 100 g Corn flour
    • 50 g Sesame Seeds
    • Oil to fry

    Instructions
     

    Method

    • Soak rice for about 1 hour; cook the rice, til it become soggy.
    • Boil the potatoes.
    • Mix both the ingredients in grinder and pour it out in a bowl and leave it for some time to be settled down.
    • Take a deep pan, and add grated jaggery with water so that it becomes a bit liquid.
    • Then add ground corn to it and mix them well until it becomes quite thick.
    • After that add coconut powder, ghee, cardamom, cinnamon powder to it, so that it become a thick paste, pour it in another bowl.
    • Take the mixer of rice – potato and put some corn flour to resist it from sticking on our hand.
    • Take this paste in your palm and place the jaggery-corn paste in the center of it and make flat ball like structure of it.
    • Cover those balls with sesame seeds.
    • Fry these balls on medium flame till they become golden brown.
    • Now they are ready to be served hot.

    Notes

    Additional Notes:
    We can even use the left over cooked rice. The dish will remain soft after a long period, therefore it can be packed for your kid’s lunch.
    Tried this recipe?Let us know how it was!