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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.

  • Matar (Matra) Chaat

    Matar (Matra) Chaat

    Matar Chaat

    Matar (Matra) Chaat

    This is a delicious spicy snack. Matar Ki Chaat can be served as a snack or as a main dish with Kulcha or Naan.
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    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1 cup matar, (light brown in color, they look almost like chick peas; available in Indian grocery stores)
    • 1 teaspoon salt (adjust to taste)
    • 1 teaspoon black salt (adjust to taste)
    • 1/4  teaspoon black pepper
    • 1/4  teaspoon sugar
    • 1 tablespoon cumin seed
    • 1 tablespoon coriander
    • 2 tablespoons ginger finely chopped
    • 2 small green chilies finely chopped, (adjust to taste)
    • 2 tablespoons tamarind pulp 
    • 1 tablespoon lemon juice

    For Garnishing

    • Few slices of lemon
    • 2 tablespoons ginger finely chopped
    • 2 green chilies finely chopped

    Instructions
     

    Method

    • Wash and soak matra in three cups of water overnight. After soaking matra will be about 2 1/2 times the volume of the original.
    • Dry roast the cumin seeds and coriander seeds separately, until they are brown and you can smell their aroma. Let them cool and grind to powder consistency.
    • Put the matra in a pressure cooker with 2½ cups of water. Add the salt, ginger, and green chili. Cook on medium high heat.
    • When the pressure cooker starts to steam, turn the heat down to medium and cook eight to nine minutes more.
    • Turn off the heat and wait until steam has stopped before opening the pressure cooker. Matra should be soft and tender.
    • Add all the spices; this is the time to adjust the salt and pepper to your taste. Mix the spices well. Add a little water if they look too dry, the gravy should be thick.
    • Serve warm garnish with ginger and green chili and lemon.
    Tried this recipe?Let us know how it was!

    Matar Chaat Recipe: Step-by-Step Guide to Homemade Delight 

    Stuffed Bell Peppers make for fantastic party recipes, offering quick & easy appetizers that are vegan, gluten-free, and low-fat, perfect for satisfying cravings with a delightful chaat-inspired twist, ideal for snacking. In this matar chaat recipe, we’ll explore the delightful flavors of this popular Indian street food. Matar chaat is a savory snack made with dried yellow peas, bursting with tangy, spicy, and sweet flavors. It’s a perfect dish to satisfy your cravings for something savory and delicious. This recipe offers a perfect blend of textures and tastes, making it a favorite among both kids and adults alike.

    Step 1: Soaking the Peas 

    To begin with this matar chaat recipe, the first step is to soak the dried yellow peas overnight or for at least 8 hours. Soaking helps to soften the peas, making them easier to cook and digest. It also reduces the cooking time significantly, ensuring that your chaat is ready in no time.

    Step 2: Cooking the Peas 

    Once the peas are soaked, drain the water and rinse them thoroughly. Then, transfer them to a pressure cooker or a large pot. Add enough water to cover the peas and some salt. Cook until the peas are tender but not mushy. Cooking time may vary depending on the type and freshness of the peas, but it usually takes around 15-20 minutes in a pressure cooker.

    Step 3: Preparing the Chaat 

    Once the peas are cooked, it’s time to prepare the chaat. Heat some oil in a pan and add cumin seeds. Let them splutter and then add finely chopped green chilies. Now, add some minced ginger and cook for a minute until the raw smell disappears.

    Step 4: Adding Spices 

    Next, add the cooked peas to the pan along with some chaat masala, red chili powder, amchur (dry mango powder), and a pinch of garam masala. Mix well until all the spices are evenly coated with the peas. Adjust the seasoning according to your taste preferences.

    Step 5: Serving the Matar Chaat 

    Once the matar chaat is ready, transfer it to a serving dish and garnish with freshly chopped cilantro leaves, chopped tomatoes, and a drizzle of tamarind chutney. You can also sprinkle some sev (crispy chickpea flour noodles) on top for an extra crunch. Serve hot and enjoy this flavorful matar ki chaat with your favorite beverages.

    Tips: 

    • You can customize this matar chaat recipe according to your taste preferences by adding ingredients like chopped cucumber, boiled potatoes, or pomegranate seeds.
    • To make it healthier, you can use olive oil instead of regular cooking oil.
    • Adjust the spice levels according to your preference. If you like it spicy, add more green chilies or red chili powder.

    Variations: 

    • For a creamy twist, you can add a dollop of yogurt or sour cream on top of the chaat.
    • If you’re vegan, you can skip the yogurt and use vegan yogurt or coconut cream instead.
    • Experiment with different toppings like grated cheese for added flavor and texture.

    Benefits: 

    • Matar chaat is a nutritious snack as it’s packed with protein and fiber from the yellow peas.
    • It’s also rich in vitamins and minerals, making it a healthy option for snacking.
    • The spices used in this chaat, such as cumin, ginger have various health benefits including aiding digestion and boosting immunity.

    FAQs: 

    Q: Can I use canned peas instead of dried peas?

    A: While canned peas can be used in a pinch, dried peas are preferred for this recipe as they have a better texture and flavor. If using canned peas, make sure to drain and rinse them well before cooking.

    Q: Can I make this chaat ahead of time?

    A: Yes, you can prepare the cooked peas and spice mixture ahead of time and store them in the refrigerator. When ready to serve, simply reheat the mixture and assemble the chaat with your desired toppings.

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Stir-Fry Cabbage Salad

    Stir-Fry Cabbage Salad

    Stir Fry Cabbage Salad

    Stir-Fry Cabbage Salad

    Stir-Fry Cabbage salad is a healthy mix of cabbage, carrots, beans and bell pepper, garnish with coconut. This color full crunchy salad is low in calories and very satisfying.
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    Course Salad
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients

    • 2 cups cabbage cut into thin slices
    • 1/2 cup carrots cut into thin slices
    • 1/2 cup red and green bell pepper cut into thin slices
    • 1/4 cup green beans cut in half  lengthwise and then into pieces 1½” long
    • 2 teaspoons oil
    • 1/2 teaspoon mustard seeds
    • 2 whole red peppers
    • Few leaves of curry leaves
    • 1/4 teaspoon salt adjust to taste
    • Pinch of sugar
    • 1/4 teaspoon lemon juice
    • 2 tablespoon shredded coconut

    Instructions
     

    Method

    • Heat the oil in frying pan over medium high heat.
    • Add mustard seeds, and curry leaves. Add the red pepper as the seeds crack. (As you add the curry leaves it will splatter; be careful.) Add cabbage, carrots, bell pepper, and beans. Stir-fry three to four minutes, until the vegetables are crisp but not overcooked.
    • Turn off the heat, add salt, lemon juice and coconut,  mix well.
    • Serve warm or at room temperature.

    Notes

    Variations
    Replace the coconut with roasted crushed peanuts.
    Tried this recipe?Let us know how it was!
  • Apple Custard with Strawberry Sauce

    Apple Custard with Strawberry Sauce

    Recipe submitted by Kamakshi Kshirsagar

    Apple Strawberry Sauce

    Apple Custard with Strawberry Sauce

    Apple custard is a nice gluten-free dessert with the red strawberry sauce to give a holiday touch. The uncooked apples and roasted almonds give it a nice texture.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    for Sauce

    • 2 cups (500 grams) strawberries, rinsed, green tops removed (frozen will work)
    • 1/4 to 1/3 cup sugar (depends on sweetness of berries)
    • 1/2 tbsp lemon juice
    • 2 tbsp water
    • 1 tbsp cornstarch dissolved into 2 tbsp water

    for Custard

    • 2 cups milk
    • 3 tbsp custard powder ( I used vanilla flavor.)
    • 3/4 cup sugar
    • 10-15 roasted chopped almonds
    • 1/2 tsp cardamom powder
    • 1 1/2 cup chopped apple (you can use chikoo, banana, grapes too)
    • 1/4 cup pomegranate seeds 

    Instructions
     

    for Strawberry Sauce

    • Mix strawberries, sugar, lemon juice and water in a pot.
    • Heat the mixture in medium flame for 13-15 mins.
    • Keep the pot covered (occasionally stir).
    • When the strawberries are tender and can easily cut by spoon, this is the time to add the corn starch dissolved in water. Stir it nicely and turn off the heat. Let the mixture cool for 10 mins.
    • Put the mixture in blender and make a puree. Strawberries has seeds on sides. Strain the sauce to remove these seeds. Keep the sauce in refrigerator.

    for Custard

    • Take some (3-4 tbsp) milk and mix custard powder to it.
    • Heat rest of the milk at medium flame, add sugar to it.
    • Just before boiling add the custard powder mixture (made in step 1) to the milk. Add the cardamom powder.
    • Keep stirring the milk till it boils. After boiling take the pot away from heat. Add roasted chopped almonds. Let it cool for an hour.
    • Add the fruits to custard.
    • Keep the mixture in refrigerator.
    • While serving add 1 tsp strawberry sauce at bottom of the bowl. Add the fruit custard and top it with the strawberry sauce. See Photo.

    Notes

    Additional:
    Decorate with some fresh mint leaves (optional).
    Tried this recipe?Let us know how it was!
  • Double Decker Apple Coconut Pineapple Burfi

    Double Decker Apple Coconut Pineapple Burfi

    Double Decker Burfi

    Double Decker Apple Coconut Pineapple Burfi

    Apple coconut and Pineapple Burfi is a simple and yummy fruity burfi with no fat and also looks great with two different colored layers. Its a dessert with a fusion of apple, coconut and pineapple.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    for Apple Coconut layer

    • 2 Red Apples (Roughly grated)
    • 1/4 Cup  Grated Coconut (Packed)
    • drop of Coconut extract (Optional)
    • pinch of Red food color (Optional)
    • 1/2 Cup  Sugar

    for Pineapple layer

    • 1 Cup Crushed Pineapple
    • 1/2 Cup 1/2 Cup Milk powder – ( Packed)
    • Pineapple extract – a drop (Optional)
    • Yellow color – a pinch (Optional)
    • 1/2 Cup Sugar

    Instructions
     

    for Apple Coconut layer

    • Heat a pan and fry the grated apples until all the juices get evaporated.
    • When the apple seem to have got half cooked add in coconut, extract, food color, sugar and keep stirring the mixture on a medium to low flame, until the entire mixture comes together as a ball without sticking to the pan.
    • This consistency is something very similar to the usual coconut burfi.
    • At this stage transfer the mixture to a greased pan and let it cool.
    • Next prepare the pineapple layer for the burfi.

    for Pineapple layer

    • Grind the crushed pineapple into a coarse paste.
    • Heat a pan add the pineapple paste and cook until it becomes dry.
    • Now add in the milk powder, pineapple extract, color, sugar and cook the mixture on low flame until the entire mixture comes together as a ball without sticking to the pan.
    • Now transfer this mixture on the already made apple coconut layer.

    Notes

    Let the burfi cool down for 30 minutes and then cut into desired shape and size.
    If desired the burfis can be garnished with silvered almonds or cashews.
    Tried this recipe?Let us know how it was!
  • Pineapple kheer

    Pineapple kheer

    Recipe submitted by Chitra Shukla

    Pineapple Kheer

    Pineapple kheer

    Pineapple Kheer is a very refreshing dessert made with ripened Pineapple (annanas). It is a nice healthy recipe with use of fruit and sugar can be added as per your taste and diet.
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    Prep Time 10 minutes
    Cook Time 1 hour
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 5 Cups Whole milk
    • 14 oz Pineapple chunks in pineapple juice (1 1/2 cans)
    • 4 Tbsp  Coconut powder (finely shredded coconut)
    • 1 Tbsp Corn flour
    • 3/4 Cup Sugar

    Instructions
     

    Method

    • Boil the milk in a heavy bottom wide pan on medium high heat. Stir often to make sure the milk does not burn in the bottom of the pan. Cook until the milk is reduced to about half of its original volume.
    • Mix well 1 tablespoon Corn flour in 4 table spoons of water and add this in the milk, also add Coconut powder 4 table spoons in the milk and cook the milk for another 10 minutes on low heat. Then turn off the heat and let the milk cool down.
    • Drain 1 can pineapple using strainer let the juice dripped through without squeezing. Note: we will use juice and pineapple both.
    • Cut each chunk of pineapple in about 3 to 4 small pieces.
    • In a pan put all the pineapple juice drained from 1 can, add ¾ cup sugar and the pineapple pieces and cook on medium heat for about 30 minutes: until the pineapple pieces become soft and translucent.
    • Then from another pineapple can, take out half of pineapples and half of its juice- blend it blender. Add this in the cooked pineapple mixture and cook for additional 10 minutes. Then turn off the heat.
    • Let pineapple mixture come down to room temperature.
    • Once both the milk and pineapple mixture are cooled down, add the pineapple mixture in the milk and stir gently.
    • Serving Suggestion
    • Keep in the refrigerator for at least one hour before serving the desert. You can use the remaining half of pineapple chunks to decorate the kheer making floral patterns and any other way you might like.

    Notes

    Tips
    Mix pineapples in the milk when both the milk and pineapples are on room temperature or cold.
    Tried this recipe?Let us know how it was!
  • Pineapple kesaribath

    Pineapple kesaribath

    Recipe submitted by Akhila Bhatt

    Pineapple Kesaribaath

    Pineapple kesaribath

    Pineapple Kesaribath is a quick & easy, simple recipe to make. The pineapple really adds to the delicious flavor to the dessert.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1/2 cup semolina
    • 1 cup pineapple juice
    • 1/2 cup water
    • 3 pineapple slices – diced
    • 7-8 strands of saffron – soaked in 2 tbsp water
    • 1/4 cup sugar (adjust based on pineapple juice sweetness)
    • Pinch of salt
    • 10 cashew nuts
    • 5 raisins
    • 4 cardamom pods – seeds crushed
    • Ghee

    Instructions
     

    Method

    • Take 1 tsp of ghee in a frying pan and roast semolina. Stir until it starts to turn brown. Keep aside
    • Take pineapple, pineapple juice, water, sugar, salt, 1 tsp ghee, cardamom powder, saffron strands in a pan. Bring it to boil.
    • In a small skillet, take 2-3 tsp of ghee. Add cashew nuts and fry until it starts to change color.
    • Take it off heat. Add raisins. After 10-15 seconds add it to the kesari baath. Stir again.
    • DONE!!!
    Tried this recipe?Let us know how it was!
  • Almond Saffron Milk (Badam Milk)

    Almond Saffron Milk (Badam Milk)

    Almond Saffron Milk

    Almond Saffron Milk (Badam Milk)

    Almond saffron milk is a festive healthy drink; this can be served hot or cold. Milk with blend of nuts and flavored with saffron to give a beautiful orange-yellow color and distinctive flavor and aroma.
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    Course Beverages
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 20 Oz  milk
    • 10 almonds
    • 10 pistachios
    • 1/4  teaspoon cardamom powder
    • 2 tablespoons sugar adjust to taste
    • few strands of saffron

     For Garnishing

    • 1 teaspoon thinly sliced pistachios

    Instructions
     

     Method

    • Soak the almonds and pistachios ten minutes in hot water. Peel the skin off the almonds and pistachios.
    • Grind the almonds and pistachios until smooth, using two to three tablespoons of milk.
    • Boil the remaining milk in a heavy bottom pan over medium high heat, stirring occasionally to prevent burning.
    • Add the almond paste, sugar, cardamom and saffron strands. Lower the heat to low and let it simmer four to five minutes, stirring often. Turn off the heat.
    • Serve warm or chilled. Garnish with pistachios.
    Tried this recipe?Let us know how it was!
  • Butternut Squash Risotto

    Butternut Squash Risotto

    Recipe submitted by Melanie Booth

    Butternut Squash Risotto with Spring Greens

    Butternut Squash Risotto

    Butternut Squash Risotto is a simple, rice-based delicious quick & easy recipe that can be served anytime. It can be served with any side of green vegetables.
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    Course rice
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients:

    • 1 butternut squash (Use about 500g of the roasted squash in the risotto)
    • Extra Virgin olive oil
    • 2 tbsp Olive oil
    • 1 tbsp extra virgin olive oil
    • Knob of butter
    • 1 white onion, finely chopped
    • 1 stick celery, finely chopped
    • 2 cloves garlic, crushed
    • 1 tbsp fresh thyme
    • 210 g risotto rice
    • 130 ml white wine
    • 650 ml vegetable stock
    • 20 g freshly grated Parmesan
    • 2 tbsp freshly chopped parsley

    Instructions
     

    Method

    • Preheat oven to 180 degrees.
    • Add the peeled diced butternut squash to a roasting pan, drizzle with extra virgin olive oil, season with salt, pepper and a little sugar.
    • Put in the oven and remove when soft and nicely roasted (about 40 minutes).
    • On a medium heat, cook the onion, celery, garlic and fresh thyme in olive oil, extra virgin olive oil and butter until soft.
    • Add risotto rice and stir around for a couple of minutes to coat.
    • Add the white wine and cook for 5 minutes or until most the wine has evaporated.
    • Begin to gradually add the stock, ladle by ladle, until the rice is al-dente (about 15 minutes).
    • To finish the risotto, stir in the chopped roasted butternut squash, parmesan, fresh parsley and season to taste.
    • Cook for a couple of minutes to heat and combine, and serve with some sauteed green vegetables.
    Tried this recipe?Let us know how it was!
  • Zucchini Kheer (Payasam)

    Zucchini Kheer (Payasam)

    Recipe submitted by Vani Hegde

    Zucchini Kheer (Payasam)

    Zucchini Kheer (Payasam)

    In India, Kheer / Payasam is mainly meant for serving to the God. Also, its very convenient to prepare Kheer when you want to prepare some sweet dish in less time. Main ingredients needed for any kind of Kheer are – milk and sugar / jaggery. Different varieties of Kheer are prepared by adding other thing with these main ingredients. When we were in Bangalore, I was getting nice bottle gourd from 'Reliance Fresh' almost throughout the year. I used to prepare Bottle-gourd Kheer frequently. After coming to Australia, I tried preparing same kind of Kheer using Zucchini. To our surprise, it resembled the same taste of Bottle-gourd Kheer! These days, I never look for bottle-gourd in the shops; we got used to the taste of zucchini itself!
    Zucchini Kheer (Payasam)is a delicious quick & easy healthy dessert.
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    Prep Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 1 Zucchini
    • 1 1/2 cups  Whole milk
    • 1 1/2 cups  Water
    • 1/2 cup  Sugar
    • 3 to 4 spoons Semolina / sooji rava
    • Pinch of salt
    • 2 Cardamom
    • 2 Cloves
    • Few strands of saffron (optional)

    Instructions
     

    Method

    • Peel the zucchini and cut into medium size cubes.
    • Add water to chopped zucchini and bring to boil.
    • Once the zucchini cubes are half cooked, add milk, sugar and pinch of salt. 
    • Wash the semolina and drain all the water. Add this to the boiling Kheer and mix it well so that no lumps are formed.
    • Boil this Kheer for 6 – 7 minutes. If you wish, add few strands of saffron while boiling. This will give a nice aroma and color to the Kheer.
    • Powder the cardamom seeds and cloves finely.
    • Before switching off the flame, add the powdered cardamom and cloves and stir it once.
    • Serve the Kheer hot or cold. For garnishing, you can you some dry fruits if you want.

    Notes

    Tips:
    1. Same way, you can prepare Kheer with bottle-gourd also.
    2. Semolina will thicken the consistency. If you want the Kheer to be more thicker, increase the quantity of semolina.
    3. Adding 1 – 2 spoons of jaggery along with sugar will give a nice taste to this Kheer.
    Tried this recipe?Let us know how it was!
  • Butternut squash Badam Halwa

    Butternut squash Badam Halwa

    Recipe submitted by Sangeetha Jagan

    Butternut Squash Badam Halwa

    Butternut squash Badam Halwa

    This is one simple and yummy halwa that is quick & easy to make and tastes great. The richness of the halwa comes from the almonds added to it. Also this halwa is almost healthy as it includes a large amount of veggie in it. It has less fat than the traditional badam halwa but tastes almost similar to it.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 2 Cups Butternut squash puree
    • 2 Cups  Sugar
    • 1/4 Cup  Almonds
    • 1/8 Cup  Milk
    • 1 Tbsp  Ghee 
    • 1 Tsp  Cardamon powder
    • 1 Tbsp  Chopped nuts ( Cashews, almonds)  (Optional)
    • pinch of Yellow food color (Optional)

    Instructions
     

    Method

    • Peel the butternut squash and cut into medium chunks.
    • Pressure cook the squash pieces for 3 whistles or for 5minutes until soft.
    • Now make a puree out of the cooked squash using a blender.
    • Meanwhile soak almond in hot water for about 15minutes.
    • Peel the skin off and make a smooth paste with the almonds using milk.
    • Now add squash puree, almond paste, sugar, cardamon powder, food color(if using) and cook until the mixture cooks well and gets thicker.
    • When the whole mixture starts to come together as a ball without sticking to the pan, the halwa is almost ready.
    • At this stage add in ghee, chopped nuts and turns off the heat.
    • Squash badam halwa is ready to be enjoyed warm or cold.

    Notes

    Additional Notes:
    • Squash badam halwa  looks great when presented wrapped in butter paper like traditional badam halwa.
    • This halwa stay good for one week when refrigerated.
    • Also this halwa can be used as stuffing to make yummy squash halwa polis.
    Tried this recipe?Let us know how it was!
  • Crispy Veggie Balls with Cilantro Dipping Sauce

    Crispy Veggie Balls with Cilantro Dipping Sauce

    Recipe submitted by Nibedita Das

    Crispy Veggie Balls

    Crispy Veggie Balls with Cilantro Dipping Sauce

    Crispy Veggie Balls with Cilantro Dipping Sauce is a delicious appetizer to entertain guests throughout the years. It has been highly appreciated by all my guests who have tried it.
    Whenever I invite people for dinner, they ask if I will be serving crispy veggie balls! Hope this recipe pleases your crowd as well!
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    Prep Time 30 minutes
    Cook Time 29 minutes
    Course Appetizer
    Cuisine Indian
    Servings 30 balls

    Ingredients
      

    Ingredients:

    • 2 cups Nutrela Soya Chunks (soak in 2 cups warm water for 10 min, then squeeze out the water and chop roughly)
    • 2 cups Panko bread crumbs (Japanese style bread crumbs)
    • 1 cup fresh coconut grated
    • 1 cup cilantro, un-stemmed and roughly chopped
    • 1 cup carrots, peeled and diced
    • 1 cup French green beans, cut into 1/4 inch long sections 1 large potato, cooked in microwave (approx 6 or 7 minutes), peeled, and mashed
    • 1/2 of a large onion, finely chopped
    • 1/2 cup roasted cashew nuts, chopped
    • 1/2 cup golden raisins
    • 1/3 cup water
    • 3 cloves garlic, peeled and finely chopped
    • 1 large jalapeno pepper, finely chopped (substitute: 1 tsp red chili pepper – can adjust to taste)
    • 2 tbsp powdered corn starch
    • 1 tsp curry powder
    • 1/2 tsp salt
    • 1/4 tsp garam masala
    • 4 cups canola oil (or oil of your choice, for frying)

    Dipping Sauce (optional):

    • 1/3 cup tomato ketchup
    • 1/4 cup honey mustard
    • 1/4 cup cilantro, un-stemmed and finely chopped
    • 1/2 tsp red chili flakes (or more, according to taste)

    Instructions
     

    Method

    • In a 10” stir fry pan, heat 2 tbs cooking oil over medium high heat. Add coconut and cook until slightly brown. Next add garlic, onion, jalapeno (or chili pepper), curry powder. Cook for 2 minutes and then reduce to medium heat.
    • Add Nutrela (which you prepared as above), carrots, beans, and salt. Combine thoroughly and let cook with lid on top. Let cook for approx 3 minutes or until vegetables are cooked through.
    • Uncover the pan and increase the heat a bit. Cook until the water that was released by vegetables dries out. Then turn off heat.
    • Add garam masala, cashews, raisins, and cilantro. Combine thoroughly for approx 2 minutes. Then set aside for a few minutes to allow mixture to cool down.
    • Add mashed potato (as prepared above) to cooked vegetables and combine thoroughly. Potato will serve as a binder. Use a candy or melon scooper to make approx 30 (1” diameter) balls. Set these aside on a large dinner platter.
    • In a 1 or 2 qt sauce pan, bring 1/3 cup of water to boil over high heat. Add corn starch and boil over medium heat for 4-5 minutes (stirring frequently) to make liquid starch. Set aside for a few minutes to allow it to cool before working with it.
    • Place 2 cups of Panko on a medium platter. Place liquid starch in a bowl. Dip one ball at a time in the starch and roll over the Panko. Place on a clean dinner platter. (Starch will act like glue to help Panko stick to balls). After you have breaded all the balls, repeat the process by re-dipping balls in starch and rolling in Panko again. Let the balls rest for approx 5 minutes at room temperature – this will allow Panko to settle on the veggie balls.
    • Over medium high heat in 10” stir fry pan, place rest of cooking oil and wait until it has heated up. Fry 4-5 balls at a time until golden brown all over. Adjust the heat as necessary during frying.
    • Serve immediately with cilantro dipping sauce (you can substitute with any store-bought cilantro chutney or tomato ketchup)
    Tried this recipe?Let us know how it was!
  • Chaat Bites

    Chaat Bites

    Recipe submitted by Divya

    Chaat Bites

    Chaat Bites

    Who doesn't like chaat? I think the Indian chaat is loved universally these days. It's a great appetizer and one that's bound to get those taste buds jumpin' for more. Chaat is a great all-weather appetizer too. The spices make it perfect for that rainy/cold day and the freshness makes it perfect for a hot summer's day as well. However, chaat – be it bhel puri, aloo chaat, dahi batata puri etc., served up in the traditional way can get messy and it's not easy to serve as an appetizer, especially to large party crowds. When made ahead of time, it can get soggy too.
    Appetizers are typically finger foods that are easy to pick up and eat while waiting for the main course. So I decided to come up with an appetizer that has all the flavors of a traditional chaat and at the same time has the convenience of being able to be made ahead of time and is also a finger food. After some thinking, I came up with these yummy Chaat Bites – a crowd pleaser for sure!
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    Course Appetizer
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 1/2 Cup Potatoes boiled and mashed
    • 1/2 Chickpeas – can drained or 1/2 cup after soaking overnight
    • 1 small Tomato (chopped)
    • 3 tsp  Chaat masala
    • 1-2 tsp  Red chili powder
    • 2 tsp  Chole masala
    • 1 tbsp  Greek yogurt (if you don't have greek yogurt, take regular plain yogurt in a thin muslin cloth, tie the ends and hang it overnight in the refrigerator to drain out the liquid)
    • Salt to taste
    • 1 Cup Fine Sev

    For Date/Tamarind (Red) chutney:

    • 5 dates
    • 1 tbsp  tamarind paste
    • 1 tbsp of jaggery
    • 1 tsp black salt
    • 1 tsp red chili powder
    • 2 tsp cumin powder
    • 1 1/4 cup of water

    For Mint/Cilantro (Green) chutney:

    • 2 cups Mint leaves (washed)
    • 1 cup Cilantro leaves (washed)
    • 2-3 green chilies
    • salt to taste
    • pinch of jaggery
    • 2-3 tbsp of water

    Instructions
     

    Method

    • Take the chickpeas in a microwave safe bowl. Add 2 tsp chaat masala, chopped tomato, chole masala, salt to taste (chaat masala already has salt), 2tbsp water. Microwave covered on high for 5 minutes. Remove and mash with fork or pulse couple times in the blender to get a course and chunky paste.
    • Take the above paste in a big bowl. Add all the remaining ingredients except the chutneys and the sev.
    • Now add about 2 tsp of red chutney and 2tsp of green chutney.
    • Mix all ingredients well using a spatula or clean hands to form a big ball like dough. Should be able to make small balls.
    • Now take about lemon sized chunks of the mixture and shape into balls.
    • Place the balls on a cookie sheet and bake at 350F for about 7-8mins. This step is entirely optional. The baking only adds some crispiness to the texture and enhances some flavors but the since all ingredients are already cooked, this step can be skipped.
    • Now in another deep bowl combine 1/2 cup of red chutney and 1/2 cup of green chutney and mix well.
    • Take the 1cup of fine sev in a shallow dish.
    • Now take one ball and dip it in the chutney mixture to coat it evenly and then roll it in the sev until the sev sticks to it all around. You just made your first chaat bite!
    • Carefully place it on the serving dish. Repeat with all other balls and serve the chaat bites along with the remaining chutney.

    For Date/Tamarind (Red) chutney:

    • Combines all ingredients into a pan.
    • Heat on medium until water starts to boil and the dates soften.
    • Then put it in a blender and blend to smooth chutney.

    For Mint/Cilantro (Green) chutney:

    • In a blender combine all ingredients.
    • Blend to a smooth paste.
    • Then squeeze the juice of half a lime.
    Tried this recipe?Let us know how it was!
  • Bharwan Mirch (Stuffed Chili Pepper)

    Bharwan Mirch (Stuffed Chili Pepper)

    Recipe submitted by Sukanya

    Stuffed Chili Pepper

    Bharwan Mirch (Stuffed Chili Pepper)

    Back home in India, we used to relish the pickled chilies or mirchi ka achar, where good quality of mirchi or chilies are chosen with great care, and then stuffed with pickle spices , drenched in hot mustard oil and infused with the flavor of fennel, cumin, mustard etc.
    The other way to enjoy it as an appetizer, where the jalapeno or korean chilies are coated with seasoned chickpeas flour and then deep-fried in hot oil, and on an overcast monsoon day you can relish these hot mirchi bhajjis with a cup of coffee…some of the simple pleasures in life.
    No discussion of chilies can be ever completed without mentioning the celebrated mirchi ka salan from the cuisines of Hyderabad. The lip smacking dish successfully wins every heart whether you love or hate the chilies.
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    Course Pickle
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 4 Chili peppers :

    For filling:

    • 4 tbsp  Grated coconut
    • 1 medium Red onion (thinly sliced)
    • 1 small packet Candied ginger
    • handful of Raisins
    • 1 tbsp  Bread crumbs
    • 1/2 cup  Shredded cheddar or Parmesan cheese
    • 1 tbsp  Olive oil
    • Salt and pepper to taste

    Instructions
     

    Preparing the chilies

    • leave the stalk intact and cut (lengthwise) the chili in half with a knife, take extra care while handling the chilies. Discard the seed and membrane with the help of a knife or spoon. Do not touch the seeds and membrane with your hand.
    • Drop the chilies in boiling water for couple of minutes, drain and let it dry. Blanching the chilies, this way will reduce the heat or spiciness of chilies.
    • Preparing the filling : Heat a tablespoon of olive oil in a pan, and then brown the sliced onion for few moments.
    • Once the onions are browned evenly, add the grated coconut, candied ginger, raisins, seasoned it well with salt and pepper. If you wish, you can add little cumin powder also.
    • Stir for few moments on low heat. Take off the heat and add bread crumbs in it. Mix them well.
    • Let the filling cool slightly before stuffing the chili peppers.
    • With the help of a tea-spoon, fill the halved chili peppers with coconut mixture and topped each of them with cheese.
    • Bake in a preheated oven at 350 F for 15-20 minute or until the cheese melts.
    • Serve the stuffed chili pepper immediately.
    Tried this recipe?Let us know how it was!
  • Banana Puri (Kela Ke Puri)

    Banana Puri (Kela Ke Puri)

    Banana Puri (Kela Ke Puri)

    Banana Puri (Kela Ki Puri)

    Banana Puries are delicious fried Indian puffed bread. Puries have richness of banana flavor enhanced with cardamom. Banana Puries are good for festive occasions and holidays. These can be served for breakfast or as a snack. Puries are especially good for picnic or to take for travel.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Course Snack
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 1/2 cup Banana mashed
    • 1/2 cup sugar
    • 1 tbsp ghee or butter melted
    • 1/8 tsp crushed cardamom seeds ilachi
    • Pinch salt
    • 3 tbsp coarsely ground almonds about 18 almonds
    • 3/4 cup whole wheat flour use as needed
    • 3/4 cup all-purpose flour use as needed

    Instructions
     

    • Peel and mash the banana, add the sugar, almond, butter, salt and cardamom mix it well. Add whole-wheat flour and all-purpose flour to the banana mix and make a firm and smooth dough. Keep it aside for about 2 hours.
    • Grease the fingers and knead the dough for a minute and divide in four equal parts
    • Roll them into 8” diameter and cut them in about 2” diameter, using a cookie cutter.
    • Heat the oil in a frying pan on medium heat. To check the heat if oil is ready put one piece of dough in oil, dough should sizzle and come up slowly.
    • Fry the puries few at a time don’t over crowd the frying pan. Puries will puff and fry them till they are dark brown from all around. It will take about 2 minutes to fry every batch.
    • Take them out over paper towel so it can absorb the extra oil.

    Notes

    Notes:
    This is good recipe for vegan by replacing the butter with oil. Puries can be served hot or eaten at room temperature. Banana Puries can be stored for a week; you don’t need to refrigerate them.
    Tried this recipe?Let us know how it was!
  • Mawa Kachori (Puffed Pastry)

    Mawa Kachori (Puffed Pastry)

    Mawa Kachori (Puffed Pastry)

    Mawa Kachori (Puffed Pastry)

    Mawa Kachori is an exotic dessert. This is a delicacy from the state of Rajasthan. Rajasthan is known for its rich food and culture its a sweet savory snack. Pastry filled with an aromatic mixture of Mawa and nuts makes a very festive dessert.
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    Course Dessert
    Cuisine Indian
    Servings 18 Kachoris

    Ingredients
      

    Crust

    • 1 cup all-purpose flour (Maida, plain flour)
    • 2 tablespoons clarified butter (ghee)
    • Approx. 1/2 cup of lukewarm water as needed 

    Filling

    • 1/2 cup heavy cream or whipping cream
    • 1 cup milk powder
    • 1/4 cup mixed nuts (almonds, pistachios coarsely ground)
    • 1/4  teaspoon crushed cardamom
    • 3 tablespoons sugar

    Note: If you are using Mawa use ¾ cup of Mawa instead cream and powder

    • Oil to fry

    Syrup

    • 1 cup sugar
    • 1/2 cup water
    • 1/8 teaspoon crushed cardamom
    • Few strands of saffron

    Instructions
     

    Crust

    • Mix flour, and clarified butter in a bowl, making it firm and soft adding water slowly as needed. Knead the dough until the dough becomes soft and pliable.
    • Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.

    Syrup

    • Boil the sugar and water on medium heat, as sugar comes to a boil add saffron, and cardamom on medium heat until syrup is about one thread or 220 degrees (Fahrenheit) on a candy thermometer. Set it aside.

    Filling

    • Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes the consistency of soft dough, this should take about 3-4 minutes. Stir continuously so the mixture does not burn on the bottom of the pan. This mixture is known as Mava.
    • Next add nuts mixture, sugar, and cardamom powder to Mawa. Mix well and cook for about 2 more minutes until the mixture is consistent with soft dough. Keep it aside.
    • After cooling, the mixture will become drier but still should be lightly moist.

    Making Kachoris

    • Knead the dough for a minute.
    • Divide the dough into about 18 equal parts.
    • Roll each ball into about 2-inch diameters.
    • Take one of the rolled doughs in your palm and place about 1 tablespoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 30 balls.
    • Let the filled balls sit for 3 to 4 minutes before pressing.
    • In the frying pan heat the oil on medium-high, the frying pan should have about 1-1/2 inches of oil.
    • Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into a circle of about 3 inches.
    • To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up slowly.
    • Slowly drop the Kachoris in the oil, do not overcrowd the kachoris in a frying pan, fry them on medium heat.
    •  After they are puffed, slowly turn them over.
    • It will take about 5-6 minutes to fry. Fry until golden brown on all sides.
    • If the kachoris are fried on high heat, they will get soft and will not be crispy.

    Notes

    Serving
    1. Just before serving drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with leftover filling or sliced pistachios.
    2. Kachoris can also be served without syrup.
    Tried this recipe?Let us know how it was!