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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.

  • Kala Chana (Black Chana)

    Kala Chana (Black Chana)

    Kala Chana (Black Chickpea) Curry

    Kala Chana (Black Chana)

    Kala Chana is very high protein and provides a nutritional meal. It has a low glycemic index and is a good protein option for people with Diabetes. Kala Chana is a variation of the commonly found chickpea but it is dark brown in color and smaller in size. It is also known as Bengal gram. This recipe goes along nicely with rotis and rice.
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    Course dal
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 1 cup kala chana
    • 3 tablespoons oil
    • 1/8 teaspoon asafetida (hing)
    • 1 teaspoon cumin seeds (jeera)
    • 2 tablespoons gram flour (besan)
    • 1 tablespoon grated ginger
    • 1 green chili finely chopped
    • 2 tablespoons coriander powder (dhania)
    • ½ tablespoon turmeric (haldi)
    • ½ teaspoon red chili powder adjust to taste
    • 2 teaspoons salt adjust to taste
    • Approximately 1 teaspoon lemon juice
    • 1 tablespoon finely chopped cilantro (hara dhania) to garnish

    Instructions
     

    Method

    • Wash and soak kala chana in approx. 4 cups of water, for at least 6 hours. The kala chana will double in volume after soaking.
    • In a small bowl mix ginger, green chili, coriander powder, turmeric, and chili powder with ¼ cup of water. Set aside.
    • Heat oil in a pressure cooker over medium high heat. Test the heat by adding one cumin seed and if it cracks immediately, the oil is ready for cooking.
    • Add cumin seeds and as they crack, add asafetida and gram flour. Stir for few seconds. Add the mixed spices (step 2) and stir for another minute.
    • Add soaked kala chana, and 4 cups of water to the pressure cooker. Close the cooker. As it starts steaming, turn down the heat to medium and cook for approx. 12 minutes. If your pressure cooker whistles then wait for 4-5 whistles.
    • Turn off the heat and wait until all the steam has released before opening the pressure cooker.
    • Add salt and slightly press down on the Kala Chana to thicken the gravy, let it cook for 2-3 minutes on low heat. You can always adjust the consistency of the gravy by adding more water. Simmer for a few minutes after adding the water.
    • Stir in lemon juice and cilantro, just before serving. This goes very well with plain rice and makes for a complete meal.

    Notes

    Tip
    Kala Chana can also be prepared without a pressure cooker. Just remember to cook on medium heat for 50 minutes to an hour with the lid closed. Unlike other beans, Kala Chana holds its shape well even after cooking, so be sure to test if it has cooked all the way.
    Tried this recipe?Let us know how it was!

    Introduction to easy kala chana recipe

    Kala chana, also known as black chickpea, is a versatile legume widely used in Indian cuisine. This easy kala chana recipe is a flavorful and nutritious dish that can be enjoyed as a side or main course. Packed with protein, fiber, and essential nutrients, kala chana curry is not only delicious but also beneficial for your health as it is low fat, gluten free winter special. In this recipe, we’ll guide you through the process of making a delicious kala chana curry that will surely become a favorite in your kitchen.

    Step 1: Preparing the Kala Chana:

    Before you begin cooking, it’s essential to properly prepare the kala chana. Start by rinsing the black chickpeas under cold water to remove any dirt or debris. Then, soak them in water overnight or for at least 8 hours. This soaking process helps soften the chickpeas, reducing the cooking time and improving their texture. Once the kala chana are soaked, drain the water and they’re ready to be cooked.

    Step 2: Sauteing Aromatics:

    To infuse the kala chana curry with flavor, we’ll start by sautéing aromatics such as ginger. Next, add minced ginger, and cook for another couple of minutes until fragrant. The aroma of these ingredients will enhance the taste of the curry.

    Step 3: Adding Spices:

    Spices play a crucial role in Indian cooking, adding depth and complexity to dishes. In this kala chana recipe, we’ll use a blend of spices to create a rich and aromatic curry. Add ground cumin, coriander, turmeric, and garam masala to the ginger. Stir well to coat the aromatics with the spices, allowing them to toast slightly and release their flavors.

    Step 4: Cooking the Kala Chana:

    Now it’s time to add the soaked kala chana to the pan. Stir well to combine the chickpeas with the aromatic spice mixture. Then, pour in enough water to cover the chickpeas and bring the mixture to a boil. Once boiling, reduce the heat to low and let the curry simmer gently until the kala chana are tender. This may take about 45 minutes to an hour, depending on the freshness of the chickpeas.

    Step 5: Finishing Touches:

    Once the kala chana are cooked to perfection, it’s time to add the finishing touches to the curry. Taste and adjust the seasoning as needed, adding salt and any additional spices to suit your preference. You can also add a splash of lemon juice for a hint of acidity and freshness. Garnish the kala chana curry with freshly chopped cilantro leaves for a burst of color and flavor.

    Step 6: Serving the Kala Chana Curry:

    Your kala chana curry is now ready to be served! Spoon the hot curry into serving bowls and garnish with more cilantro leaves if desired. Serve the kala chana curry alongside steamed rice, naan bread, or roti for a satisfying meal. This hearty and nutritious dish is perfect for lunch or dinner, and leftovers can be stored in the refrigerator for a few days.

    Tips for Making the Perfect Kala Chana Curry:

    • Soaking the kala chana overnight helps reduce cooking time and improves texture.
    • Experiment with different spices and seasonings to customize the flavor of the curry to your liking.
    • For extra creaminess, you can add a splash of coconut milk or yogurt to the curry.
    • To make the dish spicier, add chopped green chilies or a pinch of cayenne pepper.

    Variations of Kala Chana Curry:

    • Spinach Kala Chana Curry: Add chopped spinach to the curry for a nutritious twist.
    • Coconut Kala Chana Curry: Stir in coconut milk for a creamy and indulgent curry.
    • Tomato Kala Chana Curry: Add diced tomatoes for a tangy flavor and vibrant color.

    Benefits of Including Kala Chana in Your Diet:

    • High in Protein: Kala chana is an excellent source of plant-based protein, making it a great option for vegetarians and vegans.
    • Rich in Fiber: The high fiber content of kala chana promotes digestive health and helps keep you feeling full and satisfied.
    • Packed with Nutrients: Kala chana is loaded with vitamins, minerals, and antioxidants that contribute to overall health and well-being.

    Frequently Asked Questions (FAQs) about Kala Chana Curry:

    Q: Can I use canned kala chana instead of dried chickpeas?

    A: Yes, you can use canned kala chana for convenience, but keep in mind that the texture and flavor may differ slightly from dried chickpeas.

    Q: Can I freeze leftover kala chana curry?

    A: Yes, you can freeze the curry in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

    Q: Is kala chana curry spicy?

    A: The level of spiciness can be adjusted according to your preference by controlling the amount of chili powder or green chilies added to the curry.

    For more delicious Indian recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian dishes, snacks, desserts, and more to elevate your culinary skills and delight your taste buds.

  • Bean Sprouts Salad Spring Roll

    Bean Sprouts Salad Spring Roll

    Recipe submitted by Spoorthy Prasad

    Bean Sprouts Salad Spring Roll

    Bean Sprouts Salad Spring Roll

    This Bean Sprouts Salad Spring Roll recipe is Vietnamese cuisine inspired salad. I give credit to my very dear friend Anaya for this recipe and she in turn gives credit to her friend and food network. 
    No matter what changes we make, this spring roll is tasty, healthy, very filling, very colorful, and quick & easy to make. It has always been a very big hit whenever I have taken to potluck. Hope you all enjoy it.
    This versatile spring roll can be eaten with mint sauce or cilantro. I have used mint dressing in this recipe. I especially like this since it is not fried, tasty and a healthy salad which I like to skip a meal and eat this instead.
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    Prep Time 30 minutes
    Course Salad
    Cuisine Indian
    Servings 5 people

    Ingredients
      

    Ingredients:

    • 3 Cups Bean sprouts
    • 1 Cup Carrots (thin French cut)
    • 1 Cup Beets (thin French cut)
    • 1/2 Cup Cilantro (finely chopped)
    • 1/3 Cup Roasted peanuts (skin removed)
    • 1 tsp Black sesame oil
    • 1/4 tsp Salt (or to taste)
    • 1/4 tsp Pepper powder (or to taste)
    • 1 Green chili (finely chopped)
    • 1/2 Lime juice (squeezed)
    • 1 package Rice spring roll wrappers

    Mint Dressing:

    • 1/2 Cup Mint (chopped)
    • 2 Green chillies
    • 1/2 tsp Ginger (shredded)
    • Salt to taste
    • 2 tbsp Jaggery
    • 1/2 Cup Water (or more – to use in the blender)

    Dressing Preparation

    • Mix everything in a blender.
    • Adjust chilies and salt according to taste.
    • Dilute more if desired.

    Instructions
     

    Method:

    • In a mixing bowl take 3 cups of bean sprouts and set aside.
    • Cut carrots and beets into thin strips and add to bean sprouts. Chop cilantro and green chilies finely and add to the bowl.
    • Dry roast 1/3 cup of peanuts without oil and mix it in.
    • Add I tsp of black sesame oil, salt, pepper powder, lime juice and set aside for 15 minutes.
    • Now take the rice paper wrapper (Available in all Chinese/Vietnamese grocery store) and follow the instructions on the wrapper to fold it.
    • Divide the salad into 10 equal parts or stuff in a handful at a time.
    • Most of the rice paper needs to be soaked in water for 2-3 minutes and put the stuffing in and roll it. Once put in water it becomes very soft and pliable.

    Notes

    Tips
    1. Tastes best when served immediately after the salad is wrapped.
    2. If planning to make for a party, make the stuffing ready and wrap it 30 minutes before or if wrapped at an earlier time, roll each wrap in saran wrap so that it does not stick to each other.
    3. Be innovative and add vegetables and nuts as per your taste.
    4. Serve on a fancy bowl or lettuce.
    Tried this recipe?Let us know how it was!

  • Kidney Beans Salad with Minty Yogurt Dressing

    Kidney Beans Salad with Minty Yogurt Dressing

    Recipe submitted by Ruma Dak

    Kidney Beans Salad with Minty Yoghurt Dressing

    Kidney Beans Salad with Minty Yogurt Dressing

    A healthy bean salad with an Indian twist is something that can bring you accolades at a party. This high-protein-packed salad brings with it the goodness of fresh and colorful veggies.  
    Couscous adds to the fiber content of the salad while the minty yogurt gives it an Indian touch and that extra zing!, keeping the calories under count too. At times this can also serve a full meal on its own!
    The veggies for this salad are chosen such that you can make this salad ahead of time ( to lessen that last-minute hush) and it will not turn soggy/watery or have that oniony smell. What more can you ask from a simple salad recipe!
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    Course Salad
    Cuisine Indian

    Ingredients
      

    For the Salad:

    • 1 cup Kidney Beans (I used a mix of the dark and light variety)
    • 1 cup finely cut veggies: red, green and yellow capsicum, boiled corn kernels, celery.
    • 1/4 – 1/2 Cup couscous (as per your choice)
    • Lemon juice – to taste

    For the Dressing:

    • 1 Cup yogurt (I used Greek style Yoghurt)
    • 1 Cup fresh mint leaves
    • Handful of fresh coriander leaves
    • Chopped tomato – half
    • Garlic cloves and ginger – to taste (optional)
    • Chaat masala, salt, black salt, red chili powder, black pepper powder, green mango powder, anardana powder – To taste.

    For Garnishing and serving:

    • Fresh Coriander and mint leaves
    • Lettuce leaves
    • Some chopped capsicum, boiled corn etc.

    Instructions
     

    Method

    • Wash and soak kidney beans overnight in sufficient water. Pressure cook or boil them till cooked. The beans should retain the shape and should be well cooked. Set aside for cooling.
    • Wash and drain cous cous properly. Add enough warm water to soak it and leave aside for 10-15 minutes.
    • Grind together mint leaves, coriander, and garlic, ginger, chopped tomato, all spices for the dressing. You can add green chilies if you like your salad hot.
    • Mix the above with hung yoghurt. Make sure the yoghurt is thick as we do not want the salad to turn watery.
    • In a big bowl, add the boiled beans (just press them little so that they open up a bit; this will help the dressing seep into the beans and impart them some flavor but make sure they still retain their shape). Now add cut vegetables and the minty yoghurt dressing and well.
    • Fork through the cous cous so that the grains separate. Add this to the salad bowl and give it a good mix. Finally add some lemon juice and mix. Do a taste test and adjust salt if needed.
    • For an eye catching presentation, serve a portion each on Lettuce leaves such that the leaf serves as a plate as well for individual serving!  Sprinkle some cut veggies and mint and cilantro leaves!

    Notes

    Variations and tips:
    1. If you have mint chutney on your menu with some starter, this salad is a must! Just mix green chutney and yogurt, throw in some more spices and Voila! You have the dressing ready in a jiffy.
    2. Although capsicum and celery are enough to give a crunch, but still if you really do want to have onions, add them just before serving. It will look fresh as well as avoid that smell. Tomatoes are also grinded and not added directly as they tend to release water and the salad can’t be made ahead of time.
    3. This can be made with only coriander if mint is not at hand. But adding mint makes it unique and so very flavorful! Try using dried mint instead but you will lose on the flavor.
    4. Yogurt should not have extra water; else the salad will go runny.
    5. Instead of yogurt, you can make a simple cream/sour cream dressing as well but that adds to the calorie count too!
    6. You can use sprouted moong, moth instead of kidney beans but it tastes great with kidney beans; you will have to take my word for that.
    7. You can use dried herbs as well like oregano, parsley or herb mixture of your choice. Options are endless!
     
    Serving Options:
    1. Serve it as a starter with corn chips.
    2. It goes very well with Rice/Biryani or even bread or chapattis for that matter.
    3. Use it as a noteworthy addition to your next scrumptious party menu.
    Tried this recipe?Let us know how it was!

  • Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    Recipe submitted by Charu Nagi

    Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    My recipe for this month's contest is Mixed Sprouts and Arugula Green Salad with White Bean Dressing. I have been following your website for some time and I learned many recipes from you (as well as recipes from every month contest winners). This time I got chance to participate in the contest and I am very excited. This is a healthy vegan salad with all the right nutrients to give a boost to ones health.
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    Course Salad
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients:

    • 4-5 tablespoon Quarter cup sprouted Kala channa (Bengal gram)
    • Quarter cup sprouted Red Kidney beans
    • Quarter cup sprouted Black beans
    • Quarter cup sprouted Moong beans
    • 10 cherry tomatoes cut into two pieces
    • 1/2 cup Red Cabbage chopped
    • 1/4 cup of Poblano Pepper chopped bite size
    • 1 carrot cut into bite size
    • 2 Sweet Red Mini peppers chopped into bite size
    • 2 Sweet Yellow Mini peppers chopped into bite size
    • 2 Sweet Orange Mini peppers chopped into bite size
    • 1 seeded and chopped green chili
    • 1 stick of celery chopped
    • 1 small Mexican mango cut into bite size
    • 2 cup of arugula green (I also mixed a small amount of watercress green)
    • 1 teaspoon of olive oil
    • 1 teaspoon of cumin seed

    For Salad Dressing:

    • 4-5 tablespoon Quarter cup white beans washed and soaked in about 1 cups of water overnight.
    • 1/2 tablespoon black pepper
    • 1 and 1/2 teaspoon Salt, adjust to taste
    • 1 teaspoon Red chilly powder
    • 1/2 tablespoon vinegar
    • 10 dashes of Balsamic vinegar
    • 1 tablespoon lemon juice, adjust to taste
    • 1 tablespoon ginger juice or adjust to taste
    • 2 tablespoon olive oil
    • 1 Orange
    • 1 Zest of orange
    • 1/2 Zest of Lemon
    • Sweet Mini peppers – 1/2 of Red, 1/2 of Yellow and 1/2 of Orange, chopped very finely.
    • 1 and 1/2 tablespoon fresh Dill
    • 1/2 cup of water

    For Garnish

    • Slices Cucumbers, Radish, and Carrot

    Instructions
     

    For Dressing

    • Drain the white bean and wash it.
    • In a pressure cooker add white beans with 1 and 1/2 cup of water.
    • As pressure cooker starts steaming turn the heat down to medium low, cook for about 10- 12 minutes.
    • Turn off the heat and wait for 10 min. Now open cooker and check white bean, they should be soft. Drain the white beans and allow it to cool for 10 -15 min.
    • Next, in a food processor add white bean, 2 tablespoon of olive oil and 3 tablespoons of water. Make a paste.
    • In bowl add white bean paste and add rest of water to make it dressing like consistency (this depends upon one's own choice).
    • Next add orange zest and the juice of a orange. Stir.
    • Now add lemon zest, lemon juice, ginger juice, vinegar, Balsamic vinegar . Stir.
    • Add the spices, salt, red chilly powder, black pepper. Stir.
    • Now add Mini peppers and Dill. Mix well and keep aside.

    For Salad

    • Cook sprouts bean separately in 1/4 cup of water.
    • First, in a saucepan boil red kidney bean sprouts for 10 – 12 mins. Drain and keep it aside.
    • Next boil black beans sprouts for about 10 – 12 mins. Drain and keep it aside.
    • Next cook the kala channa sprouts for about 8-10 min. Drain and keep it aside.
    • Next cook the moong sprouts for 5 min. Drain and keep it aside.
    • Let the sprouts cool to room temperature.
    • Heat oil in pan on medium heat, add cumin seeds.
    • After cumin seeds crack, add all three color of mini peppers and poblano pepper. Cook for 1 min to bring out its sweet flavor. Turn off the heat.
    • Next add, all the sprouts, celery, red cabbage, cherry tomatoes, mango, carrot, green chilly. Mix it well.
    • In a plate arrange 1/2 cup of greens, for one serving. On top of green add the mixed sprouts. Now pour the dressing.
    • Garnish with carrots ribbons on top of salad and arrange cucumber and radish. Pour some more dressing.
    • Serve and Enjoy!

    Notes

    Serving Suggestions
    1. May mix all the dressing at once or may pour some over the salad.
    2. This salad could be served as side dish or can be eaten as a main dish.
     
    Tips
    • Pour some dressing over cucumber and garnish with some finely chopped mixed mini pepper, to make it pretty looking. (as shown in the picture.)
     
    Notes:
    • It is important to boil black and red kidney beans for at least 10 mins and also to discard the water to remove toxins.
    • Sprouts were made following Manjula’s recipe of Sprouted Moong Salad.
    Tried this recipe?Let us know how it was!

  • Hot and Cold Bean Salad in Lettuce Cups with Tomato Lime Dressing

    Hot and Cold Bean Salad in Lettuce Cups with Tomato Lime Dressing

    Recipe Submitted by Revathi Madhan

    Crunchy Bean salad with beetroot and fruits

    Hot and Cold Bean Salad in Lettuce Cups with Tomato Lime Dressing

    This Hot and Cold Bean Salad in Lettuce Cups with Tomato Lime Dressing recipe is full of color and bursting with flavors and textures.
    The best way to serve this salad is both hot and cold at the same time. Confused!? Well, don't be.
    One ingredient is warm and the rest of them are cold. The best thing is that the cup in which it is served can also be eaten (so minimal washing after).
    That is a well deserved bonus for all the busy bees out there along with the recipe being a healthy vegan and a great meal for those who are diet conscious.
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    Course Salad
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 Can of Cannellini beans (400gm)
    • 2 Celery sticks 
    • 1 Red bell pepper
    • 1 Yellow bell pepper
    • 1 Ripe avocado
    • 1 Cucumber (medium)
    • Mint leaves (handful)
    • Coriander leaves (handful)

    Salad dressing:

    • 70 ml  Ready made tomato juice
    • 25-30 ml  Lime juice
    • 1-2 tbsp  Flax seed oil
    • Lemon thyme (few sprigs)
    • 2 Garlic pods (small)
    • 1 Thai red chili
    • Salt (to taste)
    • Pepper powder (to taste)

    Lettuce Prep:

    • 3-4 Whole iceberg lettuce leaves or gem lettuce leaves :
    • Wash and trim the edges of the leaves.
    • 1/2 hour before serving time, take a large bowl of cold water and add ice cubes. 
    • Plunge the lettuce leaves in this ice cold water.

    Instructions
     

    Method

    • Wash and chop the veggies. Keep the chopped avacado in a seperate bowl. Refrigerate rest of the veggies.
    • Wash the mint and coriander leaves and chop coarsely
    • Grate the garlic finely. 
    • De-seed and chop the red chili.
    • Finely chop the lemon thyme sprigs.
    • Mix all the ingredients given for the salad dressing and refrigerate.

    Assemble and serve:

    • In a large bowl add the chopped veggies except avocado, mint and coriander leaves.
    • Add half the dressing and mix two to three times.
    • Drain and rinse the beans to get rid of the excessive salt. Add fresh water (just enough to barely cover the beans).
    • Cook in microwave high for 4-5 mins until pipping hot.
    • Add this to the veggie mix along with the avacado and toss once.
    • Serve immediately in the chilled lettuce cups along with the reserved salad dressing.

    Notes

    Notes:
    • Avocado can turn mushy if mixed at the beginning and will not look and taste nice.
    • It is important to serve the dressing chilled even if the salad is at room temperature. The reason being, flax seed oil contains more than 50% of good fats (omega 3 and omega 6) which gets destroyed when heated. Even though this is a healthy oil,1-2 tbsp is enough as it does comes with more or less the same amount of calories as the others. If this oil is unavailable, please kindly use olive oil or peanut oil for a smoky tasty.
     
    Points to remember:
    • Buy fresh vegetables and cut them before 20 minutes or so before serving time.
    • Refrigerate all the vegetables added in this salad before and after cutting them until serving time.
    • Add as many colorful vegetables as possible.
    Tried this recipe?Let us know how it was!

  • Poha (Flattened Rice)

    Poha (Flattened Rice)

    Poha, Chudwey

    Poha (Flattens Rice)

    This dish is a favorite for breakfast or as a light snack in different parts of India. Being raised in Bihar, my mother was very fond of Chudwey. She would often prepare this dish as a special snack for guests to be served with tea. I have grown up loving this recipe and thought I would share it with all of you. This is a quick and easy recipe to make and very delicious.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Breakfast
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups thick poha, poha is available in different thickness
    • 1 cup green peas, I am using frozen
    • 2 tbsp oil
    • 1 tsp mustard seeds rai
    • 3 cardamoms ilachai
    • 1/2 tsp turmeric haldi
    • 1/4 tsp red chili powder
    • 1 green Chile finely chopped
    • 1 tsp ginger finely chopped
    • 1 tsp salt
    • 1 tsp sugar
    • 1 tsp lemon juice
    • 2 tbsp cilantro finely chopped hara dhania1
    • 2 lemon slice for garnishing
    • 1/4 cup chopped tomatoes for garnishing

    Instructions
     

    • Gently wash poha in a colander and let it sit/drain for approx. 10 minutes.
    • Sprinkle turmeric, chili powder and salt and toss with a fork.
    • Wash and drain green peas and set aside.
    • Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack. Add cardamom, ginger and green chili and stir for a few seconds. Then add green peas and cook until they are tender.
    • Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
    • Remove from heat and add lemon juice, sugar and cilantro. Mix and cover for few minutes.

    Notes

    Serve hot with a side of Hari Cilantro Chutney.
    Tips:  Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy.
    Varying brands of Poha may absorb water differently. Therefore use your judgment while cooking, to add a few tablespoons of water, if it feels too dry.
    I am using frozen baby green peas, but you can use fresh or frozen of any style green peas. Just make sure that they are fully cooked before you add the poha.
    Tried this recipe?Let us know how it was!

  • Til ki Burfi (Sesame Seed Burfi)

    Til ki Burfi (Sesame Seed Burfi)

    Til Burfi (Sesame Seed Treat)

    Til ki Burfi (Sesame Seed Burfi)

    Til ki Burfi is a healthy, quick & easy way to make home-made sweet snack which can also be offered as a dessert post meal. Its a must try recipe during winters.
    4 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 24 pieces

    Ingredients
      

    Ingredients

    • 1 cup heavy milk
    • 1 cup milk powder
    • 3/4 cup sesame seeds
    • 1/2  cup sugar
    • 1/8 teaspoon cardamom powder

    Instructions
     

    Method

    • Roast sesame seeds over medium heat till they are golden in color. This should take about 3-4 minutes. Keep aside.
    • In a non-stick frying pan add heavy cream and milk powder mix it well. Cook over medium-high heat, stir continuously till the mixture starts to bubble.
    • Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan, until mixture is reduced to thick paste and starts coming together. This should take 8-10 minutes.
    • Add roasted sesame seeds and mix well. Stir for another 2-3 minutes until mix start looking soft dough.
    • Lower the heat to low and add sugar and cardamom powder and mix it well. This will become soft in texture after adding sugar.
    • Keep stirring for 1-2 minutes and bring the burfi back to dough texture.
    • Spread burfi mixture onto the greased plate, approximately ½ inch thick. Let it sit for at leadt two hours at room temperature. Cut burfis to desired shape; square or diamond shape works well.
    • The burfis will store well in an airtight container, at room temperature for up to 2 weeks.
    Tried this recipe?Let us know how it was!

  • Rava Idli (Semolina Dumpling)

    Rava Idli (Semolina Dumpling)

    Rava Idli (Semolina Dumpling)

    Rava Idli, Steam Dumplings

    Rava Idli is a popular South Indian dish. The traditional way of making idlis would take two days. This recipe is much quicker and easier, and tastes just as delicious! Rava Idlis can be enjoyed as a snack or as a light meal.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Resting time 30 minutes
    Total Time 25 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For the batter

    • 1 cup coarse sooji semolina
    • 1 tsp salt
    • 1 green chili finely choppes
    • 1 tsp ginger finely grated
    • 1 tbsp cilantro finely chopped hara dhania
    • 1/4 cup cabbage finely chopped
    • 1/2 cup yogurt dahi, curd
    • 1 cup water, use as needed
    • 1 tsp ENO fruit salt

    Seasoning

    • 1 tbsp oil
    • 1/4 tsp mustard seeds rai
    • 1/4 tsp cumin seeds jeera
    • 2 2 green chilies sliced lengthwise and cut in half.

    Utensils for Steaming Idlis

    Idli stand – this has three to four plates stacked over each other.

    Covered pot, large enough to hold the idli stand.

    Alternatively, an egg poacher can work just as well,

    Instructions
     

    • Mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
    • The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
    • Add approximately ¾ cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil
    • Lightly grease Idli plates with oil.
    • Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
    • Cover the pot and steam the idlis ten to twelve minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook the idlis, as they will lose their softness and dry out as they cool.
    • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mould. The idlis should be spongy and soft.

    For The Seasoning

    • Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds and remove from the heat.
      Pour the seasoning over the Idlis on the serving plate.

    Notes

    Tips
    You can replace the cabbage with shredded carrots.
    This recipe will make slightly more than 16 idlis. If you choose, you can make it in two batches.  The batter can be prepared all at once; however, you must add the Eno just prior to pouring into the idli stand.
    Serving Suggestions
    Serve seasoned Idlis with coconut or cilantro chutney.
    Serve Idlis with samber (south Indian vegetable soup). Idlis do not have to be seasoned for that.
    Stir-fry Idlis in the seasoning oil mixture over medium heat for a few minutes. They will turn slightly brown.
    Tried this recipe?Let us know how it was!

    Introduction to Rava Idli Recipe

    Rava Idli is a popular South Indian dish known for its simplicity and delicious taste. Rava Idli is a fantastic option for a quick & easy appetizer or snack, and it also makes for a convenient lunch box suggestion. Rava idli recipe is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made from idli rava, a type of semolina, this dish is easy to prepare and requires minimal ingredients. 

    Idli rava is coarser in texture compared to regular semolina, giving the idlis a unique taste and texture. In this rava idli recipe, we will explore the process of making rava idli and various tips, variations, and benefits associated with it.

    Making Rava Idli: Step-by-Step Guide

    Preparation of Batter

    • To begin rava idli preparation, start by heating a tablespoon of oil in a pan. Add mustard seeds and allow them to splutter. Then, add finely chopped green chilies, grated ginger, and curry leaves for added flavor. Sauté for a few minutes until the raw aroma disappears. Incorporating these spices enhances the taste of rava idli.

    Roasting Idli Rava

    • Next, add idli rava to the pan and roast it for a few minutes until it turns aromatic and light golden brown. Roasting the idli rava adds a nutty flavor to the dish and ensures that the idlis are soft and fluffy.

    Preparing the Batter

    • Transfer the roasted idli rava to a mixing bowl and let it cool slightly. Then, add yogurt and water to the roasted rava and mix well to form a thick batter. Allow the batter to rest for 10-15 minutes to allow the idli rava to absorb the moisture. This step is crucial for achieving the perfect texture in rava idli.

    Seasoning the Batter

    • Meanwhile, prepare the seasoning by heating oil in a small pan. Add mustard seeds, urad dal, and cashew nuts, and fry until the dal turns golden brown and the nuts are lightly roasted. Pour this seasoning over the rava idli batter and mix well. Seasoning adds a depth of flavor to the rava idli and makes it more aromatic.

    Adding Baking Soda

    • Just before steaming the idlis, add baking soda to the batter and mix gently. Baking soda acts as a leavening agent and helps in making the idlis soft and fluffy. However, it’s important not to overmix the batter at this stage to ensure that the idlis remain airy and light.

    Steaming the Idlis

    • Grease the idli molds with oil and pour the batter into each mold. Place the molds in a steamer and steam the idlis for 10-12 minutes or until they are cooked through. Insert a toothpick into the center of an idli to check for doneness. If it comes out clean, the idlis are ready to be served.

    Tips for Perfect Rava Idlis

    • Use fresh idli rava for the best results. Stale or old rava may result in dense and hard idlis.
    • Adjust the consistency of the batter by adding more water if it’s too thick or yogurt if it’s too thin.
    • For enhanced flavor, you can add grated vegetables like carrots, peas, or capsicum to the batter.
    • Serve rava idli hot with coconut chutney or sambar for a wholesome and satisfying meal.

    Variations of Rava Idli

    • Vegetable Rava Idli: Add finely chopped vegetables like carrots, peas, and bell peppers to the batter for a nutritious twist.
    • Spicy Rava Idli: Increase the quantity of green chilies and add finely chopped coriander leaves for a spicier version of rava idli.
    • Paneer Rava Idli: Grate paneer and mix it into the batter along with some chopped mint leaves for a rich and flavorful variation.
    • Masala Rava Idli: Add a teaspoon of garam masala powder to the batter along with some tomatoes for a masaledar twist.

    Benefits of Rava Idli

    • Nutritious: Rava idli is a good source of carbohydrates, proteins, and essential nutrients, making it a wholesome meal option.
    • Easy to Digest: Since idli rava is made from semolina, it’s easy to digest and is suitable for people of all ages.
    • Quick and Easy: Unlike traditional idlis, which require fermentation, rava idli can be prepared instantly, making it a convenient option for busy days.
    • Versatile: You can customize rava idli with different toppings and seasonings to suit your taste preferences.

    FAQs about Rava Idli

    Can I use regular semolina instead of idli rava?

    • While you can use regular semolina to make idlis, the texture and taste may vary slightly from traditional rava idli. Idli rava is coarser and gives a unique texture to the idlis.

    How long should I steam the idlis?

    • Steam the idlis for 10-12 minutes or until a toothpick inserted into the center comes out clean. Over-steaming may result in dry and rubbery idlis.

    Can I make rava idli without baking soda?

    • Baking soda helps in making the idlis soft and fluffy. However, if you prefer not to use it, you can substitute it with a pinch of fruit salt or eno.

    For more delicious recipes, you can explore other recipes on Manjula’s Kitchen.

    Explore more mouthwatering recipes on Manjula’s Kitchen: Paneer Tikka Masala, Vegetable Biryani, Aloo Paratha, Mango Lassi, Palak Paneer

  • Orange and Almond Sponge With Butterscotch sauce and Pistachio Praline

    Orange and Almond Sponge With Butterscotch sauce and Pistachio Praline

    Recipe submitted by Ayeesha Riaz

    Orange Almond Sponge With Butterscotch sauce and Pistachio Praline

    Orange and Almond Sponge With Butterscotch sauce and Pistachio Praline

    A nice sweet dessert that goes well during winters due to its rich ingredients.
    No ratings yet
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    Prep Time 20 minutes
    Cook Time 25 minutes
    Course Dessert
    Cuisine Indian

    Ingredients
      

    For the sponge:

    • Plain flour- 60 g / 2 oz
    • Butter- 50 g / 2 oz
    • Brown Sugar- 60 g/ 2 oz
    • Ground Almonds( without skin)- 40 g/ just less than 2 oz
    • 1 tsp Grated zest of orange
    • 2 Eggs
    • 3 tbsp Freshly squeezed orange juice-

    Butterscotch sauce:

    • 1/2 tbsp Butter
    • 2 tbsp Brown sugar
    • 75 ml Cream
    • 1 tbsp Honey
    • 1/2 tsp Vanilla extract

    Pistachio Praline:

    • 1 tbsp Pistachio without shell
    • 2 tbsp Brown sugar
    • 1 tsp Lemon juice

    Instructions
     

    For the Sponge:

    • Melt the butter and keep it separately.
    • Beat the eggs and sugar in a large bowl until it looks fluffy.
    • Add the orange juice and zest, mix well.
    • Sift the flour, baking powder, bicarbonate of soda and almonds into the egg mixture.
    • Fold gently without any lumps.
    • Finally fold the butter into the mixture.
    • Grease 4 ramekins with butter and dust it with flour. Pour the mixture equally into the ramekins.
    • Preheat the oven to 180 degree Celsius.
    • Take a large tray, fill with boiling water and then place the ramekins inside that.
    • Bake it in the preheated oven for 25 minutes or until a skewer inserted comes out clean.

    Note: The cooking time might vary according to the size of the dish you are using.

      For Butterscotch sauce:

      • Heat together butter, sugar and honey in a heavy based pan in medium to low heat.
      • Once everything is melted completely, heat it for 2 to 3 minutes stirring continuously.
      • Take it off from heat, add the extract and cream little by little, stirring continuously.

      For Pistachio Praline:

      • Heat the pistachio, sugar and lemon juice in a pan, stirring continuously.
      • When it reaches a consistency of 1 string consistency, take it off from heat and pour it in a baking parchment paper.
      • After it hardens, bash it with a rolling pin to crumble into pieces.

      Note: To check the one string consistency, wet your hands with cold water. Take a small amount of syrup between your two fingers, when you press and release, you should see a small thread between your two fingers.

        Notes

        To Serve:
        Place the sponge in individual serving plates, pour the warm sauce on top. Finally top it up with pistachio praline.
        To enjoy the real taste of this dessert, serve while they are still warm
         
        Additional Notes:
        • You can replace brown sugar with caster sugar for sponge.
        • For the butterscotch sauce, you can use caster sugar and brown sugar mixed.
        • For the praline also you can replace with caster sugar.
        Tried this recipe?Let us know how it was!

      • Shahi Paneer

        Shahi Paneer

        Shahi Paneer

        Shahi Paneer

        Shahi Paneer is a very festive main dish that is creamy and rich in flavor. It is usually a special occasion dish. Shahi paneer can be served with any Indian bread, such as naan or with rice.
        5 from 1 vote
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        Prep Time 10 minutes
        Cook Time 10 minutes
        Total Time 20 minutes
        Course Main Course
        Cuisine Indian
        Servings 4 people

        Ingredients
          

        • 1/2 lb paneer (approx. 1-1/2 cups cubed)
        • 12 cashews kaju
        • 2 medium tomatoes chopped
        • 1 green chili chopped
        • 1/4 inch ginger adrak
        • 3 tbsp oil canola, vegetable
        • 1 tsp cumin seeds jeera
        • 1/8 tsp asafetida hing
        • 1 bay leaf taj pata
        • 1 tbsp coriander powder dhania
        • 1/4 tsp turmerick haldi
        • 1/4 tsp red chili powder
        • 1/2 cup yogurt dahi, curd
        • 1 tsp sugar
        • 1 tsp salt
        • 1/4 tsp garam masala
        • 2 tbsp cilantro finely chopped hara dhania

        Instructions
         

        • Slice paneer into 3/4 inch cubes. Keep aside.
        • Grind cashews into powder-like consistency. Keep aside.
        • Puree tomatoes, green chili and ginger. Keep aside.
        • Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil.
        • Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready. Add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.
        • Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
        • Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil.
        • Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.
        • Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the pan and let it sit for a couple of minutes.  Shahi paneer tastes best if it is served hot.

        Notes

        Serve Shahi Paneer with Naan, or over the Jeera Rice 
        Keyword Creamy Cashew Gravy, Kid Friendly, Party Dish
        Tried this recipe?Let us know how it was!

        How To Make Shahi Paneer – Manjula’s Kitchen 

        Shahi Paneer is a delightful and gluten-free culinary creation, offering a rich and creamy gravy that is not only a treat for the taste buds but also is kids friendly as its a hit among kids too. This regal dish is characterized by its luxurious texture and flavorful combination of paneer, creating a harmonious blend that appeals to both young and adult palates. Its festive dish made on special occasions and would be a great addition to parties and gatherers as a party recipe. 

        Dicing the Paneer:

        Grab your paneer and a sharp knife. Cut the paneer into cubes that are about the size of a large grape or ¾ of an inch each. It’s okay if they’re not perfectly uniform, but similar-sized pieces will cook more evenly. Set the cut paneer aside in a bowl for now.

        Grinding the Cashews:

        Take your cashews and grind them up into a fine powder using a mortar and pestle, a spice grinder, or even a food processor if you have one. You want them to be like a smooth, nutty dust. Once they’re ground, store them in a separate bowl for later.

        Making the Tomato-Ginger-Chili Paste:

        Grab your tomatoes, green chili, and ginger. If you prefer a milder dish, you can remove the seeds from the chili before chopping. Finely chop all three ingredients. You can use a blender or food processor to make things easier. Blend them together until you have a smooth, thick paste. Set this paste aside in a bowl with the other ingredients.

        Pan-Frying the Paneer:

        Pour some oil into a pan and heat it up over medium heat. You want the oil to be hot but not so hot that it starts to smoke. When the oil is ready, gently add the paneer cubes to the pan. Carefully fry the paneer cubes, turning them occasionally, until they turn a light golden brown on all sides. This will take a few minutes. Once they’re browned, take the paneer out of the pan with a spoon and place them on a paper towel-lined plate. The paper towels will soak up any excess oil.

        Tempering the Oil and Adding Spices:

        Now, increase the heat to medium-high. To test if the oil is hot enough, take a single cumin seed and toss it in the oil. If it sizzles right away, the oil is ready. If it doesn’t sizzle, wait a little longer before testing again. Once the oil is hot, add the cumin seeds. As the cumin seeds crackle, add a pinch of asafetida (if using) and a few bay leaves. Sauté these spices for a few seconds, stirring them constantly, until they release their aroma.

        Cooking the Tomato Masala:

        Add the tomato-ginger-chili paste you made earlier to the pan with the spices. Next, sprinkle in the coriander powder, turmeric, red chili powder, and paprika. Stir everything together and cook the mixture over medium heat for 2-3 minutes, stirring occasionally. You’ll notice the mixture will start to reduce in volume and thicken up as it cooks. It may even separate a little from the oil around the edges of the pan. That’s okay!

        Adding Sweetness and Creaminess:

        Now, it’s time to add a touch of sweetness and creaminess to the sauce. Sprinkle in some sugar and add the ground cashew powder you made earlier. Stir this in and cook for another minute. Then, pour in one cup of water and add salt to taste. Bring the mixture to a boil.

        Simmering the Paneer in the Masala:

        Carefully add the pan-fried paneer cubes back into the pan with the simmering tomato masala. Gently stir everything together to coat the paneer in the sauce. Cover the pan with a lid and reduce the heat to medium-low. Let the paneer simmer for a few minutes, until the gravy thickens slightly and becomes a nice consistency.

        Finishing Touches:

        Once the paneer is cooked through and the gravy has reached your desired consistency, turn off the heat. Now, sprinkle in some garam masala and chopped fresh cilantro. Gently fold these ingredients into the dish without over stirring. Cover the pan again and let it sit for a couple of minutes. This allows the flavors to meld together.

        Serving Up the Shahi Paneer:

        Your Shahi Paneer is now ready to be enjoyed! For the best flavor, serve it hot with rice, naan, or your favorite flatbread.

        Shahi Paneer FAQs:

        Is Shahi Paneer vegetarian?

        Yes, Shahi Paneer is a vegetarian dish made with paneer, vegetables, and spices.

        Is Shahi Paneer healthy?

        While delicious, Shahi Paneer is on the richer side due to the use of cashews and cream. Moderation is key. It offers some protein from paneer and healthy fats from cashews, but may be higher in calories.

        Can I substitute paneer in Shahi Paneer?

        Tofu can be used as a substitute, although the texture will be slightly different.

        What does Shahi Paneer taste like?

        Shahi Paneer offers a burst of flavors: creamy, slightly sweet from tomatoes, savory from cashews and yogurt, with a hint of spice.

        How to store leftover Shahi Paneer?

        Store leftover Shahi Paneer in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat.

        If you liked this Recipe you must also try: Green Pea Soup, Tomato Soup, Paner Kheer with Strawberry, Vegetable Soup and Palak Chaat.

      • Moong Dal Halwa

        Moong Dal Halwa

         

        Moong Dal Halwa

        Moong Dal Halwa

        Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.
        5 from 1 vote
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        Prep Time 10 minutes
        Cook Time 25 minutes
        Total Time 35 minutes
        Course Dessert
        Cuisine Indian
        Servings 4 people

        Ingredients
          

        • 1/2 cup split yellow Moong dal, washed
        • 1/2 cup unsalted butter ghee
        • 1/2 cup sugar add 2 tablespoon more
        • 1/8 tsp cardamom powder
        • few strands saffron
        • 2 cups water

        For Garnishing

        • 2 tbsp sliced almonds

        Instructions
         

        • Wash dal thoroughly and soak in 3 cups of water for at least 4 hours. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
        • Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.
        • In a non-stick or heavy bottom frying pan add moong dal paste and melted butter. Mix well.
        • Turn on the stove to medium heat and fully cook dal paste. Use spatula to gently press the paste, then fold the paste over and press again. Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color. This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
        • Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
        • Remove cover, stir and cook for another minute. Turn off the heat. Garnish with almonds.

        Notes

         The halwa will thicken over time.
        Halwa tastes best if it is served warm.
        Keyword Dessert, Halwa, Rajisthani Dessert
        Tried this recipe?Let us know how it was!

        Moong Dal Halwa: A Rich and Indulgent Vegan Dessert

        Moong Dal Halwa is an Indian dessert made from moong dal (split mung beans), ghee (clarified butter), sugar, and flavoured with cardamom and saffron. This rich and aromatic dessert is a favorite during festivals and special occasions such as diwali or holi. 

        Tips for Making Perfect Moong Dal Halwa (Vegan):

        1. Soak Moong Dal: To ensure a smooth texture, soak the moong dal in water for at least 4 hours overnight before cooking. Soaking helps soften the dal and reduces the cooking time, resulting in a smoother halwa.
        1. Use a Non-Stick Pan: Use a non-stick pan or a heavy-bottomed pan to cook the Moong Dal Halwa (Vegan) to prevent it from sticking to the bottom and burning. Stir the halwa frequently to ensure even cooking and prevent lumps from forming.
        1. Garnish with Saffron: Infuse the Moong Dal Halwa (Vegan) with the exotic aroma and vibrant color of saffron by soaking a few strands of saffron in warm water and adding it to the halwa during cooking. Garnish the halwa with additional saffron strands for a luxurious touch.

        Variations of Halwa:

        1. Gajar ka Halwa: Gajar Ka Halwa is a classical Indian dessert, this is also known as gajrala. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavored with cardamom.
        2. Atta Ka Halwa: Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavored with cardamom.
        3. Sooji ka Halwa: Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as parsad.
        4. Sweet Potato Halwa: Sweet Potato Halwa, an eggless pudding, stands out as one of the simplest Halwa recipes to prepare. Infused with the delicate and distinctive flavors of cardamom and cinnamon, it serves as a deliciously warm dessert ideal for chilly winter evenings.

        FAQs about Moong Dal Halwa (Vegan):

        Can I use other lentils for Moong Dal Halwa (Vegan)? 

        While moong dal is traditionally used for making Moong Dal Halwa, you can experiment with other lentils such as chana dal (split chickpeas) or urad dal (black gram) for a different flavor and texture.

        How long does Moong Dal Halwa (Vegan) last? 

        Moong Dal Halwa (Vegan) can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the halwa gently in the microwave or on the stovetop before serving.

        Can I make Moong Dal Halwa (Vegan) without sugar? 

        Yes, you can make Moong Dal Halwa (Vegan) without sugar by using natural sweeteners such as jaggery, maple syrup, or agave syrup. Adjust the sweetness to your taste preference and enjoy a healthier version of this classic dessert.

        Is Moong Dal Halwa (Vegan) gluten-free? 

        Yes, Moong Dal Halwa (Vegan) is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease. However, be sure to check the labels of any packaged ingredients to ensure they are gluten-free.

        Moong Dal Halwa (Vegan) is a rich and indulgent dessert that’s perfect for special occasions or as a sweet treat to satisfy your cravings. 

        With its creamy texture, aromatic flavors, and wholesome ingredients, it’s sure to become a favorite among vegans and non-vegans alike. 

        Whether enjoyed warm or cold, on its own or with a scoop of dairy-free ice cream, Moong Dal Halwa (Vegan) is a true delight for the senses.

      • Stuffed Karela (Bitter Melon)

        Stuffed Karela (Bitter Melon)

        Stuffed Karela (Bitter Melon)

        Stuffed Karela (Bitter Melon)

        Stuffed karela makes a great side dish to any meal. Karelas have many health benefits including a home remedy for diabetes.
        5 from 3 votes
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        Prep Time 10 minutes
        Cook Time 20 minutes
        Marinating Time 1 hour
        Total Time 30 minutes
        Course Side Dish
        Cuisine Indian
        Servings 4 people

        Ingredients
          

        For the Marinate:

        • 4 karela bitter melon
        • 1 tbsp salt
        • 1 tbsp lemon juice

        For the Filling

        • 2 tbsp oil
        • 1 tsp cumin seeds jeera
        • 1/8 tsp asafetida hing
        • 2 tbsp besan gram flour
        • 1 tbsp coriander powder dhania
        • 1 tbso fennel seed powder saunf
        • 1-1/2 tsp salt
        • 1/2 tsp turmeric haldi
        • 1/2 tsp red chili powder
        • 1-1/2 tbsp mango powder amchoor

        For Cooking

        • 2 tbsp oil
        • 1/2 tsp salt
        • also need thread to wrap

        Instructions
         

        Preparing the Kerala

        • Wash karelas thoroughly and using a knife, scrape the skin. Set the scrapes aside.
        • Make a slit in the karelas length wise and remove the seeds. Add karelas and the skin scrapings to a bowl. Mix and sprinkle with salt and lemon juice. Let it marinate for at least an hour.
        • Squeeze the karelas to remove all the marinade. Wash karelas twice with hot water and then squeeze out all the water. Separate the scrapings from the whole karelas.

        Preparing the Filling:

        • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds and asafetida to the oil. After the cumin seeds crack, add the karela scrapings and stir fry for about 2 minutes.
        • Add gram flour (besan) and stir-fry for another minute.
        • Add all the remaining dry spices: coriander powder, fennel powder, turmeric, chili powder, and mango powder. Sauté for a minute and then turn off the heat.
        • Stuff the split karelas with this spice mixture (there should be some spice mix remaining, which will be used later). Tie the karelas with a thread so that the stuffing does not come out while cooking.

        Cooking the Stuffed karelas:

        • Add 2 tablespoons of oil in a sauce pan over medium heat. Spread the stuffed karelas in the pan and sprinkle with salt. Cover the pan and let it cook for about 2 minutes.
        • Turn the karelas over to the uncooked side and cook for about 1 minute. Repeat until all four sides of the karelas are cooked.
        • Sprinkle 2 tablespoons of water and the remaining spice mixture over the karelas. Cover the pan and let it cook for 2 more minutes.
        • Remove the lid to see if the karelas are tender. Gently turn them over a few more times, making sure they are covered with the spice mixture.

        Notes

        Notes
        Stuffed karela can be served hot or cold and can be refrigerated up to a week.
        Variations
        For a slightly sweeter taste add 2 tablespoons of sugar to the cooked spice filling, prior to stuffing the karela.
        I like to Serve Karela with Urad Dal Tadka, Mixed Dal, Dal Makhini and Rice
        Keyword Bitter Melon, Diabetic Friendly, Healthy Side Dish
        Tried this recipe?Let us know how it was!

      • Moong Dal Soup

        Moong Dal Soup

        Moong Dal Soup

        Moong Dal Soup

        This healthful vegan soup is high in protein. Made with split Moong dal and flavored with hari cilantro chutney, moong dal soup is flavorful yet simple and easy to make.
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        Course dal, Soup
        Cuisine Indian
        Servings 4 people

        Ingredients
          

        For the Soup

        • 1 cup split yellow Moong dal, washed (available in Indian grocery stores)
        • 1 teaspoon salt
        • 1/4  teaspoon turmeric (haldi)
        • 3 cups water
        • Approximately 1/4 cup of Hari Cilantro Chutney

        For the Seasoning

        • 1 tablespoon oil
        • 1/2 teaspoon cumin seeds (jeera)
        • Pinch of asafetida (hing)

        For the Garnish (optional)

        • 1 tablespoon ginger, finely sliced
        • 1/8 teaspoon salt, adjust to taste
        • 1 teaspoon lemon juice

        Instructions
         

        Method

        • Wash the dal several times, until the water becomes almost clear.
        • In a medium pot combine the moong dal, turmeric, salt, and water. Cook over medium-high heat until it starts to boil. Remove the frothy foam that accumulates on the surface as the dal cooks.
        • Lower the heat to medium and cook for 15 to 20 minutes, until completely cooked and a little mushy. Stir occasionally and add more water if needed. Turn off the heat.
        • Puree the dal using a hand blender or regular blender. If needed, adjust the thickness of the dal by adding more boiled water. Mix well. The dal will thicken as it cools.
        • Add hari cilantro chutney to suit your taste.  The chutney gives the soup a fresh green appearance and a tangy flavor.

        Seasoning

        • Heat the oil in a small saucepan. Add cumin seeds and wait until the seeds crack. Add asafetida and turn off the heat.
        • Pour the mixture over the cooked soup.

        Garnish (optional)

        • Combine the ginger, salt and lemon juice. Marinate for at least a half hour.
        • Garnish with a few slices of marinated ginger.
        • Marinated ginger can be refrigerated for up to a week.

        Notes

        Time-saving Tip:
        To save time you may use a pressure cooker, as follows.
        1. In a pressure cooker add Moong dal, turmeric, salt, and water.  Close the cooker.
        2. Cook over medium-high heat until it starts to steam.  Lower the heat to medium and cook for 5 more minutes.
        3. Turn off the heat and let the steam escape before you open the pressure cooker.
        4. Puree the dal using a hand blender or regular blender. If needed, adjust the dal to your desired consistency by adding more boiled water.  Mix well.
        5. Add “Hari Cilantro Chutney” according to your taste.  The chutney will give a fresh green look to the soup and have a tangy flavor.
        Tried this recipe?Let us know how it was!

        How to make Yellow Moong al Soup with Vegetables

        Moong dal soup is a nutritious dish made from split mung beans, also known as moong dal. It is suitable for individuals with diabetes as it has a low glycemic index, meaning it doesn’t cause a rapid spike in blood sugar levels. Additionally, it is gluten-free, making it safe for those with gluten sensitivities or celiac disease.

        The soup is high in protein due to the lentils, making it a filling and satisfying meal option. It is also low in fat, which can be beneficial for those looking to manage their weight or reduce their fat intake.

        Moong dal soup is often prepared as a vegan dish, as it typically does not contain any animal products. It can be served as a standalone soup or paired with salads for a wholesome and nutritious meal. Overall, it’s a healthy option that aligns with various dietary preferences and requirements.

        Moong dal soup is a comforting and nutritious dish that is popular in Indian cuisine. Made from split mung beans, this soup is not only delicious but also packed with protein, fibre, and essential nutrients. In this easy moong dal soup recipe, we’ll guide you through the process of making a flavorful and hearty soup that is perfect for any occasion.

        Easy Moong Dal Soup: A Cozy and Flavorful Treat
        This recipe guides you through making a delicious and comforting moong dal soup, perfect for a quick and nourishing meal. Moong dal, also known as split mung beans, cooks quickly and offers a satisfying protein punch. Let’s get started!

        Prep Work (15 minutes): Clean the Dal: Rinse the moong dal thoroughly under cold running water to remove any dust or debris. Soaking the dal for 30 minutes to 1 hour is optional, but it helps them cook faster and become more tender.

        Flavor Builders: While the dal soaks (or if you choose to skip soaking), chop up some fresh ginger for that warming aroma. You can also add diced tomatoes and green chilies for a touch of sweetness and heat, depending on your preference.

        Cooking the Soup (30-40 minutes): Sautéing the Aromatics: Heat oil or ghee in a pot over medium heat. Once hot, add the chopped ginger and cook for a few minutes until fragrant. This fragrant base will form the foundation of your soup’s flavor.

        Spice Up Your Life: Now comes the magic! Add ground cumin, coriander, turmeric, and a pinch of asafoetida (if using) to the pot with the ginger. Stir everything well to coat the aromatics in the spices. Let them sizzle for a bit, releasing their wonderful aromas. Feel free to adjust the spice quantities based on your taste preference.

        Simmering the Dal: Add the soaked (or unsoaked) moong dal to the pot and stir to combine it with the flavorful spice mixture. Next, pour in enough water or vegetable broth to cover the dal completely. Bring the mixture to a boil, then reduce heat and simmer gently. Let it simmer until the dal is tender and cooked through.

        Creamy Option (optional, 5-10 minutes): Smooth Operator (Optional): If you prefer a creamy soup, let it cool slightly. Then, use an immersion blender or a regular blender (in batches) to achieve a smooth and velvety texture. Blend until you reach your desired consistency.

        Final Touches (5 minutes): Season to Perfection: Now’s the time to adjust the taste! Add salt and a squeeze of lemon juice (optional) to balance the flavors. You can also add more spices if needed.

        Fresh Finish: Garnish your soup with freshly chopped cilantro leaves for a pop of color and a refreshing touch.

        Serving Up Warmth (enjoy!):

        Ladle and Enjoy: Ladle the hot soup into serving bowls and garnish with additional cilantro, if desired. Pair your comforting bowl of moong dal soup with crusty bread, naan, or rice for a complete and satisfying meal. Enjoy this nourishing and delicious soup anytime you need a warm hug in a bowl!

        Tips for Making the Perfect Moong Dal Soup:

        • Soaking the moong dal helps reduce cooking time and improves texture.
        • Experiment with different spices and seasonings to customize the flavor of the soup to your liking.
        • For added richness, you can stir in a spoonful of coconut milk or cream towards the end of cooking.
        • If you prefer a chunkier soup, you can skip blending and leave some of the dal intact.

        Variations of Moong Dal Soup:

        • Vegetable Moong Dal Soup: Add diced carrots, peas, and spinach for a hearty and nutritious twist.
        • Spicy Moong Dal Soup: Increase the amount of green chilies or add red chili powder for extra heat.
        • Coconut Moong Dal Soup: Stir in coconut milk for a creamy and indulgent flavor.

        Benefits of Including Moong Dal Soup in Your Diet:

        • High in Protein: Moong dal is an excellent source of plant-based protein, making it ideal for vegetarians and vegans.
        • Rich in Fiber: The fiber content in moong dal aids digestion and helps maintain a healthy gut.
        • Low in Fat: Moong dal soup is low in fat and cholesterol, making it a heart-healthy option for all.

        Frequently Asked Questions (FAQs) about Moong Dal Soup:

        Q: Can I use other lentils instead of moong dal?

        A: Yes, you can substitute other lentils such as masoor dal or red lentils for moong dal in this recipe.

        Q: Can I make moong dal soup in advance?

        A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

        Q: Is moong dal soup gluten-free?

        A: Yes, moong dal soup is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

        For more delicious Indian soup recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian soups, appetizers, main courses, and desserts to delight your taste buds and impress your family and friends.

      • Methi Thepla

        Methi Thepla

        Methi Thepla (Fenugreek Paratha)

        Methi Thepla

        Methi Thepla is favorite snack bread from the state of Gujarati.  It is very flavorful and makes a good travel or picnic food.
        4 from 3 votes
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        Course Bread
        Cuisine Indian
        Servings 6 Methi Thepla

        Ingredients
          

        Ingredients:

        • 1 cup whole wheat flour (atta)
        • 1/4 cup gram flour (basen)
        • 1/8 teaspoon asafetida (hing)
        • 1/2 teaspoon cumin seeds (jeera)
        • 1/2 teaspoon turmeric (haldi)
        • 1 teaspoon red chili flakes adjust to taste
        • 1 1/4 teaspoon salt adjust to taste
        • 1/4 cup dry fenugreek leaves (kastoori methi)
        • 2 tablespoons oil
        • 1/4 cup yogurt (dahi)
        • About 3 tablespoons of water as needed
        • Approximately 1/4 cup of oil for cooking

        Instructions
         

        Method

        • Mix all dry ingredients together in a bowl:  flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
        • Add oil and yogurt to the flour mix and mix well.  Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.
        • Divide the dough into six to eight equal parts.  Using your oiled palm, roll each one into a smooth ball and press flat.
        • Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
        • Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.
        • Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.
        • After  few seconds, spread ½ teaspoon oil onto the thepla using a spatula.  Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.
        • Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides.  Remove from heat.
        • Repeat with the remaining dough, untill they are all done.

        Notes

        Serving Suggestions
        Methi Thapla can be served plain or serve with Plain Yogurt or try with Date and Raisin Chutney, this sweet and chutney can really enhance the flavor.
         
        Variation
        This recipe uses dry fenugreek leaves, as they are available year-round.  But fresh fenugreek leaves are ideal if you can find them.  Substitute ½ cup fresh chopped fenugreek leaves for the dry leaves.
        Tried this recipe?Let us know how it was!

      • Gajar Matar (Carrots With Green Peas)

        Gajar Matar (Carrots With Green Peas)

        Gajar Matar

        Gajar Matar (Carrots With Green Peas)

        Gajar Matar is a healthy and quick & easy recipe to make. This mildly spiced, colorful dish can compliment just about any meal.
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        Course Dessert
        Cuisine Indian
        Servings 4 people

        Ingredients
          

        Ingredients

        • 2 cups carrots diced in about 1/2 inch pieces
        • 1 cup potato cubed in about ½ inch pieces
        • 1 cup green peas
        • 2 tablespoons oil
        • 1 teaspoon carom seeds (ajwain)
        • 4 whole red chilies
        • 1 tablespoon coriander powder (dhania)
        • 1/2  teaspoon turmeric (haldi)
        • 1 teaspoon salt
        • 1 teaspoon lemon juice

        Instructions
         

        Method

        • Heat the oil in a saucepan, on medium heat.Add carom seeds.   The oil should NOT be very hot as the carom seeds will burn and lose their flavor.
        • Add whole red chilies and turmeric and stir for a few seconds.
        • Add carrots, potatoes, green peas,  coriander powder, and salt.  Mix well.
        • Cover the pan and let it cook on medium heat for 10 minutes until the vegetables are tender. Stir occasionally. Turn off the heat when done.
        • Add the lemon juice and stir.
        • Serve hot.
        Tried this recipe?Let us know how it was!