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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.

  • Chole Palak (Chickpeas With Spinach)

    Chole Palak (Chickpeas With Spinach)

    Chole Palak (Spinach Chickpea)

    Chole Palak (Chickpeas With Spinach)

    Chickpeas and spinach is a marvelous combination, and Chole Palak is a healthy, high protein dish. Chickpeas, also known as garbanzo beans and kabuli chana, are immersed in spicy spinach gravy.
    5 from 1 vote
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    Course dal
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients:

    • 1 15 oz can of chickpea (chole, garbanzo)
    • 3 cups finely chopped spinach (palak)
    • 2 medium tomatoes chopped
    • 1/2" piece ginger (adrak)
    • 1 green chili
    • 3 tablespoon oil
    • 1/4 teaspoon asafetida (hing)
    • 1 teaspoon cumin seed (jeera)
    • 1 tablespoon coriander powder (dhania)
    • 1/2  teaspoon turmeric (haldi)
    • 1/2  teaspoon red pepper adjust to taste
    • 1/2  teaspoon salt adjust to taste
    • 1/2  teaspoon garam masala

    Instructions
     

    Method

    • Drain the chickpeas and rinse well.
    • Blend the tomatoes, green chilies, and ginger to make a puree.
    • 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 asafetida and cumin seeds. When the cumin seeds crack, add the tomato puree, coriander powder, turmeric, and red chili powder. Cook for three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
    • Add spinach, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
    • Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes. Add the garam masala.

    Notes

    Serving suggestions
    1. Chole Palak can be served with roti, naan, or any other bread. It also goes well with plain rice.
    2. Chole Palak is a delicious, healthy choice for people who eat a vegan or gluten-free diet
    Tried this recipe?Let us know how it was!

    Introduction to Chole Palak – Chickpeas with Spinach:

    Palak Chana Masala is a flavorful and nutritious Indian dish that combines spinach (palak) and chickpeas (chana) in a spiced gravy or curry. It is typically made with dal (lentils), making it a good source of protein, and is naturally gluten-free and low in fat. This dish is quick and easy to prepare, making it perfect for a winter meal. It is also suitable for vegans as it does not contain any animal products.

    Chole Palak, also known as chickpeas with spinach or palak chana masala, is a delightful and nutritious dish that combines the goodness of chickpeas and spinach in a flavorful curry. This Chana Saag recipe is a perfect balance of protein-rich chickpeas and iron-packed spinach, making it not only delicious but also incredibly healthy. In this recipe, we’ll guide you through the process of making this hearty and satisfying dish step by step.

    Chole Palak Recipe:

    • Drain and Rinse the Chickpeas: Open the can of chickpeas and pour its contents into a colander. Use running water to thoroughly rinse the chickpeas, removing any canning liquid or residue. Shake the colander gently to remove excess water. Set the rinsed chickpeas aside for now.

    • Blend the Aromatics: Wash and roughly chop the tomatoes, green chilies, and ginger. Add them to a blender and blend until you have a smooth puree. This puree will form the flavorful base of your chickpea curry.

    • Heat the Oil and Add Spices: Pour oil into a saucepan and heat it up on medium heat. To test if the oil is hot enough, carefully add a single cumin seed to the pan. If the seed sizzles and cracks right away, the oil is at the perfect temperature. Once the oil is hot, add the asafetida (a pinch is enough) and cumin seeds. Asafetida adds a unique, slightly garlicky aroma to curries. Listen for the cumin seeds to crackle, indicating they’ve released their flavors.

    • Cook the Tomato Masala: Now it’s time to add the blended tomato puree, coriander powder, turmeric, and red chili powder to the pan with the cumin seeds. Stir the mixture well to combine all the spices with the tomato puree. Let this mixture cook on medium heat for three to four minutes. As it cooks, the oil will separate from the tomato mixture, and the mixture itself will reduce in volume by about half. This concentration of flavors is what will give your curry its depth.

    • Add Spinach and Simmer: After the tomato masala has cooked down, add the spinach and salt to the pan. Pour in half a cup of water as well. Give everything a good stir and bring to a simmer. Cover the pan and let the contents simmer for four to five minutes on medium heat. The spinach should wilt and become tender during this time.

    • Add Chickpeas and Adjust Consistency: Once the spinach is cooked, add the rinsed and drained chickpeas to the pan. Use a spatula to gently mash some of the chickpeas against the side of the pan. This will help slightly thicken the gravy and add some textural variation to the curry. If the gravy seems too thick at this point, simply add more water, a little bit at a time, until you reach your desired consistency. Let the chickpeas simmer in the gravy for another seven to eight minutes on low heat, allowing them to absorb all the flavors.

    • Finish with Garam Masala: As a final touch, take the pan off the heat and stir in the garam masala. Garam masala is a warming spice blend commonly used in Indian cuisine. It will add another layer of complexity to your curry. Give everything a final stir and your chickpea curry is complete!

    Tips for Making Perfect Chole Palak:

    • Use Fresh Spinach: Fresh spinach works best in this recipe as it adds a vibrant green color and a tender texture to the curry.
    • Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of red chili powder or green chilies used.
    • Add Lemon Juice: A squeeze of lemon juice added to the curry just before serving will brighten the flavors and add a hint of acidity.

    Variations of Chole Palak:

    • Creamy Chole Palak: Stir in some coconut milk or cashew cream for a creamy and indulgent version of the dish.
    • Spicy Chole Palak: Add extra green chilies or a pinch of cayenne pepper for a spicier kick.
    • Chole Palak with Paneer: Add cubed paneer to the curry for added richness and protein.

    Benefits of Including Chole Palak in Your Diet:

    • High in Protein: Chickpeas are an excellent source of plant-based protein, making Chole Palak a nutritious option for vegetarians and vegans.
    • Rich in Iron: Spinach is packed with iron, which is essential for maintaining healthy blood cells and preventing anemia.
    • Loaded with Vitamins and Minerals: Chole Palak is rich in vitamins A, C, and K, as well as folate, potassium, and magnesium, contributing to overall health and well-being.

    Frequently Asked Questions (FAQs) about Chole Palak:

    Q: Can I use frozen spinach instead of fresh spinach?

    A: Yes, you can use frozen spinach if fresh spinach is not available. Thaw the frozen spinach and squeeze out any excess water before adding it to the curry.

    Q: Can I make Chole Palak in advance?

    A: Yes, Chole Palak can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

    Q: Is Chole Palak gluten-free?

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

    For more delicious Indian curry recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian curries featuring a range of spices, vegetables, and legumes to add flavor and variety to your meals.For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Black Eyed Pea Salad

    Black Eyed Pea Salad

    Black Eyed Peas Salad

    Black Eyed Pea Salad

    Black-eyed pea salad is colorful and delicious, with ginger dressing for a nice tangy flavor. It works well for a quick & easy light lunch. Black-eyed pea salads are easy to make.
    No ratings yet
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    Course Salad
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1 15 oz can of black-eyed peas (lobhia)
    • 1 medium russet boiled potatoes, peeled and chopped into small cubes (about double the size of blacked eyed peas)
    • 1/4  cup chopped green bell pepper (about double the size of blacked eyed peas)
    • 2 medium seeded and finely chopped tomatoes
    • 1 green chili seeded and chopped (hari mirch)
    • About 1 teaspoon thinly sliced fresh ginger (adrack)
    • 2 tablespoon finely chopped mint (podina)
    • 2 tablespoon finely chopped cilantro (hara dhania)
    • 1 tablespoon oil

    for Salad Dressing:

    • 2 tablespoon olive oil
    • 1 tablespoon lemon juice
    • 1 tablespoon ginger juice
    • 3/4  teaspoon salt adjust to taste
    • 1/2  teaspoon black pepper
    • 1/2  teaspoon roasted ground cumin seed

    Instructions
     

    Method

    • Drain and wash the black-eyed peas.
    • Heat the oil on medium high heat. Add black-eyed peas, and potatoes. Stir-fry for two minutes.
    • Turn off the heat and let it come to room temperature.
    • Mix black-eyed peas with the chopped potatoes, tomatoes, bell peppers, and herbs.
    • Mix all the salad dressing ingredients together.
    • Mix the salad and dressing and let the salad marinate ten minutes before serving.
    Tried this recipe?Let us know how it was!

  • Pav Bhaji

    Pav Bhaji

    Pav Bhaji

    Pav Bhaji

    Pav Bhaji is a favorite fast food dish in India. Pav is buns and bhaji is the mixed spicy vegetables. This is a very popular street food with roadside vendors.
    5 from 1 vote
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    Course sandwiches
    Cuisine Indian
    Servings 4 Pav Bhaji

    Ingredients
      

    Ingredients:

    • 2 medium potatoes, peeled and diced
    • 1 cups chopped cauliflower
    • 1/2  cup chopped green beans
    • 1/2  cup peas
    • 1/2  cup chopped carrots
    • 3 tablespoons oil
    • 3 tablespoons butter
    • 2 green chilies chopped
    • 2 tablespoon finely sliced ginger
    • 3 medium chopped tomatoes
    • 1/2  teaspoon red chili
    • 1/2  teaspoon turmeric
    • 1 tablespoon fennel seed powder (saunf)
    • 2 teaspoon salt (adjust to taste)
    • 1 teaspoon garam masala
    • 1 tablespoon lemon juice (adjust to taste)
    • 1/4  cup chopped cilantro (hara dhania)
    • 6  bread buns

    for Garnish:

    • 1 medium chopped tomatoes 
    • Few pieces of thinly sliced lemon

    Instructions
     

    Method

    • Boil all the vegetables potatoes, cauliflower, beans, peas, and beans in about 1 ½ cup of water. Don't add too much water, just enough to cook.
    • After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.
    • Heat the oil in a frying pan over medium heat.
    • Add tomatoes, green chilies, cilantro, and ginger and sauté for 2-3 minutes until pasty.
    • Next add the red chili powder, fennel seed and turmeric, mix it well.
    • Add mashed vegetables.
    • Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.
    • Add salt and two tablespoons of ghee, stir-fry for another minute.
    • Add about ¼ cup of water or as needed, and let it cook for a minute.
    • Turn off the heat.
    • Add garam masala, and lemon juice, mix it well
    • Toast the halves bun over a skillet using butter over medium heat until buns are golden brown from both sides.
    • Serve toasted buns with bhaji (mixed vegetables), garnish with chopped tomatoes and sliced lemon.

    Notes

    Variations:
    1. You can use almost any vegetables to make the bhaji, but keep the potato base. You can also try vegetables such as cabbage, bell pepper, and eggplant.
    2. If you don’t eat potatoes, use green bananas for the base.
    3. For vegan replace the butter with oil.
    Tried this recipe?Let us know how it was!

  • Cabbage Kofta

    Cabbage Kofta

    Cabbage Kofta

    Cabbage Kofta, Patta Gobhi Kofta

    Cabbage Koftas are fried dumplings in a variety of spicy gravies. The dumplings can be made using a variety of vegetables and some popular ones are cabbage, laucki (bottle guard), zucchini, or a potato-paneer mix. This particular recipe uses cabbage.
    5 from 2 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Kofta

    • 2 cups shredded cabbage patta gobhi
    • ¾ cup besan gram flour, use as needed
    • 1 tsp cumin seeds jeera
    • 2 tsp chopped cilantro hara dhania
    • 1 tsp shredded ginger
    • 1 green chili chopped
    • 1 tsp salt
    • also need oil to fry

    For Gravy

    • 3 medium tomatoes chopped
    • ½ inch ginger adrak
    • 1 green chili chopped
    • 2 tbsp yogurt dahai, curd
    • 2 tbsp oil
    • ⅛ tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1 tbsp besan gram flour
    • 1 ½ tbsp coriander powder dhania
    • ½ tsp turmeric haldi
    • ½ tsp salt
    • ¼ tsp red chili powder
    • ½ tsp peprika for color
    • 2 tbsp cilantro finely chopped hara dhania
    • 1 tsp sugar

    Instructions
     

    Kofta

    • Mix together all the kofta (dumpling) ingredients. Adjust besen as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.
    • Heat the oil in a frying pan on medium-high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away. Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.
    • Fry the koftas  in small batches, avoid overcrowding the frying pan.
    • Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.

    For Gravy

    • Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
    • Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.
    • Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
    • Next add yogurt and cook for another minute.
    • Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
    • Adjust the thickness of the gravy to your taste by adjusting the water. Add the prepared koftas and let it simmer for another 7 to 8 minutes. Turn of the heat and add the cilantro and cover the pot.

    Notes

    Variations:
    Using the same recipe you can make these koftas replacing cabbage with laucki (bottle guard) or zucchini.
    Tips:
    • Koftas can be refrigerated for 5 days or freeze for a month.
    • Serve Cabbage Kofta with rice, Roti or Paratha. 
    Keyword Cabbage Dumpling, Party Food, Patta Gobhi Kofta
    Tried this recipe?Let us know how it was!
  • Kadhai (Kadai) Paneer

    Kadhai (Kadai) Paneer

    Kadhai Paneer

    Kadhai Paneer

    Kadhai Paneer is a great main course dish for any special occasion. Paneer and colorful bell peppers are sauteed in spicy tomato gravy.
    4.67 from 3 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 lb paneer
    • 1 medium red bell pepper shimla mirch, capsicum
    • 1 medium green bell pepper shimla mirch, capsicum1
    • 3 tbsp oil
    • 3 medium tomatoes
    • 1/4 inch ginger
    • 1 green chili
    • 1/8 tsp asafetide hing
    • 1 tsp cumin seeds jeera
    • 1-1/2 tbsp coriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1/2 tsp cayenne pepper
    • 2 tbsp chopped fenugreek leaves methi
    • 3/4 tsp salt

    Instructions
     

    • Cut paneer and bell peppers into ½ inch cubes.
    • Blend the tomatoes, ginger, and green chili to make a puree.
    • Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color.
    • Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
    • Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add the asafetida and cumin seeds.
    • After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, fenugreek leaves and cayenne pepper. Cook for about 4 minutes on medium heat.
    • Tomato mixture will reduce to about half in volume. Add about 2 spoons of water, and the salt.
    • Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat. Now it is ready to serve.

    Notes

    Serving Suggestions
    Kadhai Paneer can be served with Aloo Naan, or Paratha or your choice of bread. 
    Keyword Gluten Free, Kid Friendly, Party Food
    Tried this recipe?Let us know how it was!

    How To Make Kadhai Paneer – Manjula’s Kitchen 

    Kadhai Paneer stands as a delightful and gluten-free culinary masterpiece, presenting a luscious and creamy gravy that not only indulges the taste buds but also earns the favor of kids, making it an excellent choice for family meals. Kadai Paneer is indeed a versatile dish that brings joy to the table, offering a delightful culinary experience for all as a party recipe.

    1. Preparing Kadhai Paneer: 

    To embark on the culinary journey of crafting Kadai Paneer, start by cutting paneer and bell peppers into uniform ½ inch cubes. This meticulous preparation ensures a symphony of textures in every bite, with the paneer and bell peppers contributing to the dish’s delightful balance. The precise cubing sets the stage for the essence of the Kadhai Paneer recipe.

    2. Creating the Flavorful Base:

    In the next step of the Kadai Paneer recipe, blend tomatoes, ginger, and green chili to perfection, forming a vibrant and aromatic puree. This puree serves as the foundation for the rich and flavorful gravy that will envelop the paneer and bell peppers, creating a harmonious blend of spices and freshness.

    1. Sautéing Paneer to Perfection: 

    As the journey continues, heat oil in a frying pan over medium heat. Stir-fry the paneer for approximately 2 minutes, ensuring they are taken out just before the paneer undergoes any noticeable color change. This swift yet precise stir-frying imparts a delectable texture to the paneer cubes, setting the tone for the forthcoming Kadhai Paneer’s culinary symphony.

    1. Tenderizing Bell Peppers: 

    Following the sautéing of paneer, shift focus to the bell peppers. Stir-fry them in the same pan until they achieve a tender texture. It is crucial not to overcook the bell peppers, preserving their vibrant color and crispness. Once done, drain them on a paper towel, ensuring they retain their natural freshness and contribute a delightful crunch to the Kadhai Paneer.

    1. Infusing Flavors into the Kadhai: 

    Returning to the same frying pan, it’s time to infuse the Kadhai Paneer with a burst of flavors. Test the oil by adding a cumin seed; if it crackles immediately, the oil is ready. Introduce asafetida and cumin seeds, allowing their aromatic essence to fill the air. This marks the beginning of the dish’s flavorful transformation.

    1. Crafting the Kadhai Paneer Gravy: 

    Once the cumin seeds crack, add the previously prepared tomato puree, along with coriander powder, turmeric, fenugreek leaves, and cayenne pepper. Allow this aromatic medley to cook for about 4 minutes on medium heat, witnessing the reduction of the tomato mixture to about half its volume. This stage is critical for developing the rich and well-balanced flavors of the Kadhai Paneer.

    1. Achieving the Perfect Consistency: 

    To achieve the desired consistency, add about 2 spoons of water and salt to the simmering gravy. As the mixture comes to a boil, reintroduce the stir-fried paneer and bell peppers, letting them simmer for approximately five more minutes on low-medium heat. This step allows the flavors to meld, creating a delectable union of textures and tastes in the final presentation of Kadai Paneer.

    1. Savoring the Kadhai Paneer Creation: 

    With the simmering complete, Kadhai Paneer is now ready to grace the dining table. The result is a tantalizing amalgamation of well-cooked paneer, tender bell peppers, and a flavorsome gravy. Serve this culinary delight hot, savoring the symphony of spices and textures that characterize the perfect Kadhai Paneer dish.

    If you liked this Recipe you must also try Paneer Pakora, Moong Dal With Spinach, Besan Cheela, Masala Bell Pepper Curry, and Papad ki Sabji.

  • Sandesh

    Sandesh

     

    Sandesh

    Sandesh (Bangali Sweet)

    Sandesh is a specialty from the state of Bengal. Sandesh is a delicacy, served as a dessert. Made several different ways using freshly made paneer.
    4.34 from 3 votes
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 1/2 gallon equal to 8 cups milk
    • 1/4 cup lemon juice
    • 1/2 cup sugar
    • 1/4 tsp cardamom ground

    Garnishing

    • 2 tbsp sliced pistachios
    • 8 strands of saffron
    • 2 tbsp crushed pineapple

    Instructions
     

    • Make the paneer (check the recipe for paneer).
    • Drain the whey using a strainer line with cheesecloth, or muslin cloth. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
    • Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.
    • Add the sugar and cardamom into the paneer and knead the paneer again until sugar is mixed well.
    • Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes.
    • Turn off the heat and keep mixing the paneer like you are making dough. This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become crumbly.
    • Mix the saffron thread in 1 teaspoon of warm milk and mix it well. Keep aside.
    • Divide the paneer in 24 equal parts and roll them giving a ball shape.
    • Garnish with crushed pineapple, or garnish them with a drop of saffron paste putting sliced pistachio over.
    • Refrigerate them for few hours before serving. Serve them chilled!

    Notes

    Notes
    Important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become crumbly.
    Sandesh can be refrigerated for a week.
    You will also enjoy to Rasgulla and Chumchum
    Tried this recipe?Let us know how it was!

  • Almond Cashew Burfi

    Almond Cashew Burfi

    Almond Cashew Burfi

    Almond Cashew Burfi

    Almond Walnut Cashew Burfi is a healthy, quality substitute for candy that your entire family will enjoy. Its a nice sweet snack that is popular in north India. Recipe will make 24 pieces.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian
    Servings 24 peices

    Ingredients
      

    • ½ cup almonds
    • ½ cup walnuts
    • ½ cup cashew nuts
    • 1 ¼ cup sugar
    • ½ cup water
    • ½ tsp cardamom powder
    • 1 Tbsp sliced almonds to garnish

    Instructions
     

    • Dry grind the walnuts, cashews and almonds in a food processor.
    • Dry roast the groundnuts in a frying pan on low medium heat.
    • Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.
    • Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F.
    • Turn off the heat and stir in the cardamom powder.
    • Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot.
    • Wait a few minutes until burfi is set but still soft.
    • Then cut the burfi into any shape you like (such as square, diamond, triangle).
    • Garnish each piece of burfi with sliced almonds while the burfi is still soft.
    • Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
    • Burfi can be stored for a month.

    Notes

    Variations
    • Proportion of nuts can be changed to your choice.
    • You may also add pistachios and coconut powder.
    Keyword Almonds, barfi, Burfi, Candy, Cashew, Dessert, Gluten Free, Sweet, Vegan, walnut
    Tried this recipe?Let us know how it was!
  • Masala Peanuts

    Masala Peanuts

    Masala Peanuts

    Masala Peanuts

    Hot and spicy peanuts fried with delicious mix of spices. This makes a great snacks for sitting around watching TV or playing games with family and friends. Recipe serves 6.
    No ratings yet
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    Course Snack
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 ½ cup Peanuts or 1/2 pound shelled peanuts
    • ½ cup gram flour basen
    • ¼ cup rice flour
    • 1 Tbsp coriander powder dhania
    • ½ tsp turmeric haldi
    • 1 tsp red pepper
    • ½ tsp black pepper
    • 1 Tbsp green chili finely chopped
    • ¼ tsp ginger powder soth
    • 1 tsp salt adjust to taste
    • ½ tsp mango powder amchoor
    • ⅛ tsp citric acid

    Also needed:

    • 1 cup Water as needed
    • Oil to fry

    Instructions
     

    • In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.
    • Mix all the ingredients together in a large bowl.
    • Add water as needed making sure the spices and flour stick to the peanuts uniformly.
    • Heat the oil in a frying pan on medium heat.
    • The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.
    • put few drops of oil in your hand it helps droping the penuts before putting peanuts on the oil.
    • While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.
    • Fry the peanuts until they turn light brown, turning them occasionally.
    • When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
    • After cooling to room temperature, the peanuts should be crispy.

    Notes

    • Masala Peanuts can be stored for a month in an airtight container.
    • Also see my recipe for Spicy Cashew, Almond brittle.
    • These make a delicious homemade gift – pack it in a jar or candy bag.
    Keyword basen, chilli, Gluten Free, masala, peanuts, Spicy
    Tried this recipe?Let us know how it was!

    Peanut Masala Recipe: A Spicy Delight

    Masala Peanuts are delightful appetizers perfect for holidays and festivals, offering a crunchy, gluten-free snack option that satisfies both vegan and non-vegan palates alike. Peanut masala recipe is a beloved snack across India, offering a delightful combination of crunchy peanuts and aromatic spices. This masala peanuts recipe is a favorite among snack enthusiasts for its bold flavors and addictive crunch. Whether you’re hosting a gathering or simply craving a savory treat, learning how to make masala peanuts recipe at home is both rewarding and satisfying.

    How to Make Masala Peanuts Recipe: Step-by-Step Guide

    Step 1: Prepare the Peanuts

    Start by selecting fresh, raw peanuts for the best results. Rinse them thoroughly under cold water to remove any dirt or debris. Then, pat them dry using a clean kitchen towel or paper towels.

    Step 2: Dry Roast the Peanuts

    Heat a non-stick pan over medium heat. Once the pan is hot, add the peanuts in a single layer. Dry roast them, stirring occasionally, until they turn golden brown and emit a nutty aroma. This process typically takes about 8 to 10 minutes. Keep a close eye on them to prevent burning.

    Step 3: Prepare the Spice Mixture

    While the peanuts are roasting, prepare the spice mixture. In a small bowl, combine masala peanuts recipe spices such as red chili powder, turmeric powder, cumin powder, chaat masala, and salt according to your taste preferences. Adjust the spice levels to suit your palate.

    Step 4: Coat the Peanuts with Spices

    Once the peanuts are roasted to perfection, transfer them to a large mixing bowl. While they are still warm, sprinkle the prepared spice mixture over the peanuts. Toss them gently to ensure that each peanut is evenly coated with the spices. Allow the peanuts to cool completely before serving.

    Step 5: Serve and Enjoy

    Your homemade masala peanuts are now ready to be enjoyed! Serve them as a standalone snack or pair them with your favorite beverages. Store any leftovers in an airtight container to maintain their freshness and crunchiness.

    Tips for Making Perfect Masala Peanuts

    • Experiment with different spice blends to customize the flavor according to your preferences. 
    • You can add ingredients like amchur powder for tanginess or garam masala for extra warmth.
    • For an extra layer of flavor, consider adding roasted garlic or curry leaves to the spice mixture.
    • Make sure to roast the peanuts evenly to achieve a uniform golden brown color and prevent any burnt spots.
    • Allow the peanuts to cool completely before storing them to maintain their crispiness.

    Variations of Masala Peanuts

    Sweet and Spicy: Add a touch of sweetness to your masala peanuts by incorporating a bit of powdered sugar or jaggery along with the spices.

    Herb Infused: Experiment with fresh herbs like cilantro, mint, or curry leaves to add a refreshing twist to your masala peanuts.

    Nutty Crunch: Enhance the texture of your masala peanuts by tossing them with a handful of toasted cashews, almonds, or pistachios.

    Benefits of Masala Peanuts

    Rich in Protein: Peanuts are an excellent source of plant-based protein, making masala peanuts a nutritious snack option.

    Good Source of Healthy Fats: Peanuts are high in monounsaturated fats, which are beneficial for heart health when consumed in moderation.

    Packed with Essential Nutrients: Peanuts are rich in essential nutrients like vitamins, minerals, and antioxidants, contributing to overall well-being.

    FAQs about Masala Peanuts

    Can I use pre-roasted peanuts for this recipe?

    While you can use pre-roasted peanuts, roasting them yourself allows you to control the level of crunchiness and ensures that they are freshly toasted.

    How long do homemade masala peanuts stay fresh?

    When stored in an airtight container at room temperature, homemade masala peanuts can stay fresh for up to two weeks. However, they are best enjoyed within the first few days to maintain their crispiness.

    Can I make masala peanuts without oil?

    Yes, you can skip the oil and dry roast the peanuts directly in a pan for a healthier alternative. However, using a small amount of oil helps the spices adhere to the peanuts more effectively.

    For more delightful Indian recipes, explore Manjula’s Kitchen, where you’ll find a treasure trove of culinary inspiration ranging from traditional dishes to modern twists on classic favorites. Be sure to check out recipes like Aloo Gobi, Palak Paneer, and Chana Masala for a taste of authentic Indian cuisine.

    If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen? Vegetable Pakoras, Paneer Tikka, Aloo Gobi (Potato Cauliflower), Samosa, Mango Lassi

    Explore these recipes and more for a culinary journey through the vibrant and diverse flavors of Indian cuisine.

  • Gujia

    Gujia

    Gujia

    Gujia, Ghugra, Karangi

    Gujia is a fried pastry filled with an aromatic nuts mixture. In India, Gujia is traditionally made for the holidays like Diwali and Holi and is a must have treat.
    3.50 from 2 votes
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    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes
    Course Dessert
    Cuisine Indian
    Servings 12 people

    Ingredients
      

    Crust:

    • 1 cup all purpose flour plain flour or maida
    • 1 tbsp sooji semolina flour
    • 2 tbsp oil
    • 1/3 cup lukewarm water use as needed

    Filling:

    • 1/2 cup heavy cream or whipping cream
    • 1 cup milk powder
    • 1/4 cup coconut powder
    • 1/4 cup sliced almonds
    • 1/2 tsp cardamom powder
    • 2 tbsp sugar
    • 2 tbsp melon seeds (optional)

    Garnish:

    • 1/2 cup sugar
    • 1/4 cup water
    • 2 tbsp sliced almonds and pistachios

    To Make Paste

    • 1 tbsp all purpose flour
    • 2 tbsp water

    Instructions
     

    Crust:

    • Mix flour, sooji, and oil in a bowl, make a soft dough adding water slowley 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.

    Filling:

    • Mix the cream and milk powder in a frying pan. Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.
    • Turn off the heat and add coconut, almonds, melon seeds, sugar, and cardamom powder. Mix together well. After cooling, the mixture will be lightly moist. Keep aside.

    Making the Gujias:

    • Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
    • Knead the dough again for a minute. Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
    • Roll each ball into about 4-inch diameter (like a roti or chappati).
    • Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.
    • Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out. Continue filling the rest of the gujia in the same manner.
    • Heat about 1 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
    • Place the gujia in the frying pan few at a time.
    • After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don’t fry on high heat; the gujia crust will be too soft and not crispy.
    • When they are done cooking, lift them out of the oil with a slotted spoon.

    Garnishing:

    • Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
    • Dip the gujias into the syrup making sure they are coated with syrup all around. Place the gujias on a wire rack to allow the extra syrup drain.
    • Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.
    • Gujias will be dry in an hour.

    Notes

    Gujia can be stored in airtight container up to a month.
    Gujia makes great gift idea for Holidays you may also like Besan Ladoo, Spicy Cashew, Baklava, Besan Mathri 
    Keyword Ghugra, Holiday Dessert, Holiday Gift, Karangi, Special Occasion
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  • Aloo Baingan (Potato and Eggplant)

    Aloo Baingan (Potato and Eggplant)

    Aloo Baingan

    Aloo Baingan

    Aloo baingan (potato and eggplant) is a great main course dish. It’s quick & easy to make and can be served with any bread.
    This recipe serves 3 to 4.
    5 from 2 votes
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    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 medium purple eggplant baingan, un-peeled, cut into 1/2″ cubes
    • 2 medium russet potatoes aloo, peeled and cut into 1/2″ cubes
    • 4 medium tomatoes tamatar cut into 1/2″ cubes
    • 2 Tbsp cilantro chopped, hara dhania
    • 1 Tbsp oil
    • Pinch of asafetida hing
    • 1 tsp cumin seed
    • 1 green chili chopped, adjust to taste
    • 1 tsp ginger paste adrek
    • 1 Tbsp coriander powder dhania powder
    • ½ tsp turmeric haldi
    • ½ tsp paprika dagi mirch
    • 1 tsp salt adjust to taste
    • 2 Tbsp water

    Also needed

    • Oil to fry

    Instructions
     

    • Heat the oil in a frying pan over medium high heat.
    • Frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
    • Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
    • Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
    • In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
    • Heat the 1 tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
    • Add chopped tomatoes stir-fry for a minute.
    • Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
    • Subji should be not very dry if needed add three to four spoons of water.
    • Turn off the heat and add chopped cilantro mix it well.
    • Left over makes great sandwiches
    Keyword Aloo, Baingan, Brinjal, Eggplant, Gluten Free, Potato, Spicy, Subji, Vegan, Vegetable
    Tried this recipe?Let us know how it was!
  • Papdi (papri) Chaat

    Papdi (papri) Chaat

    Papdi Chaat

    Papdi Chaat

    Papdi (papri) Chaat is my kind of food and there are so many kinds of chaat. Chaat is a popular street food all over India. Chaat is basically different varieties of snacks served with tamarind or hari (cilantro) chutney or with hot spice mix. The definition of chaat literally is "to taste".
    Recipe serves 4 to 6
    3 from 2 votes
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    Course Appetizer, Snack
    Cuisine Indian

    Ingredients
      

    for Papdi:

    • 1 cup all purpose flour maida or plain flour
    • ¼ cup semolina flour sooji
    • 2 Tbsp oil
    • ½ tsp salt
    • ⅓ cup lukewarm water Approximately, use as needed

    To garnish the papdi:

    • 1 small boiled potato peeled and sliced into thin rounds (about the thickness of a quarter or 1/16″)
    • ¼ cup boiled or canned chickpeas rinsed and drained
    • 1 cup plain yogurt
    • ½ tsp salt Approximately
    • ½ tsp roasted cumin seed powder bhuna jeera
    • ¼ tsp red chili powder
    • 2 Tbsp hari cilantro chutney
    • 2 Tbsp tamarind chutney

    Instructions
     

    Making Papdi:

    • Mix the flour, sooji, salt, and oil in a bowl. Add water to the mixture a little at a time, kneading to form firm dough.
    • Cover the dough and set aside for 15 minutes or more.
    • Divide the dough into about 3 equal parts.
    • Roll one section of the dough to eight inches in diameter, fairly thin ­– about thickness of dime. Do the same with the remaining two parts.
    • Prick the rolled dough firmly every quarter-inch or so with a fork to keep the papdi from puffing while frying. Using a sharp knife, cut the rolls into 1½-inch squares.
    • Heat the oil in about one inch of oil in a frying pan over medium heat. To test, drop a small piece of dough in the oil. The dough should sizzle but come up to the surface slowly. If the dough rises
    • immediately, let the oil cool slightly and try again.
    • Place just enough papdi to cover the oil in the frying pan in a single layer. Don’t crowd them.
    • Fry the papdi until both sides are a light golden brown.
    • Remove cooked papdi with a slotted or mesh spoon and transfer to a plate. Continue cooking the remaining papdi in batches.
    • After the papdi cool to room temperature they should be crisp.
    • Papdi can be stored in airtight container for 1 month.

    Making the Garnish

    • Mash the chickpeas lightly and mix with hari (cilantro) chutney to your taste. Keep aside.
    • Put the yogurt into a bowl and whisk until smooth. Add a little milk as needed to consistency of pancake batter. Add salt to taste. Set aside
    • Arrange the papdi on a large plate.
    • Place a slice of potato on top of each papdi (does not need to be the exact size). Place ½ teaspoon of the chickpea mixture over each potatoa slice.
    • Drizzle yogurt over each papdi.
    • Sprinkle roasted cumin powder, and red chili to your taste.
    • Finish the papdi chat by drizzling with tamarind chutney.

    Notes

    To make round papdi, divide the dough in about 30 equal parts and roll them individually into 2½-inch rounds. Prick with a fork in four to five places.
    Keyword Aloo, Chaat, chat, Potato, Snack, Sooji, Spicy, Yogurt
    Tried this recipe?Let us know how it was!

    Recipe for Papdi Chat

    Papdi Chaat, a popular street food delicacy, combines crispy papdi with a tantalizing mix of appetizers and chaat elements, creating a flavorful explosion that delights the taste buds. Papdi chat is a delightful Indian street food snack that tantalizes the taste buds with its crispy papdis, tangy chutneys, yogurt, and assorted toppings. This papdi chat recipe promises to deliver an explosion of flavors in every bite, making it a perfect choice for parties, gatherings, or simply as a savory indulgence.

    How to Make Papdi Chat

    To create this mouthwatering delicacy, start by preparing the papdis, the essential base of the dish. Combine all-purpose flour, semolina, carom seeds, and salt in a mixing bowl. Knead the ingredients into a firm dough, adding water gradually. Roll out the dough thinly and cut it into small rounds. Prick the rounds with a fork and deep fry until golden brown and crispy. Drain excess oil and set aside.

    Next, prepare the tangy tamarind chutney by simmering tamarind pulp, dates, jaggery, and spices until thickened. Strain the mixture to remove any solids, resulting in a smooth, flavorful chutney. Similarly, whip up a refreshing mint chutney by blending mint leaves, coriander, green chilies, and yogurt into a smooth paste.

    Now, assemble the papdi chat by arranging the crispy papdis on a serving plate. Drizzle generous amounts of both chutneys over the papdis, followed by spoonfuls of beaten yogurt. Sprinkle chaat masala, roasted cumin powder, and red chili powder for an extra kick of flavor. Top it off with tomatoes, and fresh coriander leaves.

    Serve the papdi chat immediately, allowing everyone to enjoy the perfect blend of textures and tastes.

    Tips for Making Papdi Chat

    Crispy Papdis: Ensure the papdis are rolled out thinly and fried until crisp to achieve the perfect texture.

    Chutney Consistency: Adjust the consistency of the chutneys by adding water gradually while cooking to achieve the desired thickness.

    Topping Variation: Experiment with different toppings such as boiled potatoes, chickpeas, or sev to add more depth to the flavor profile.

    Spice Level: Adjust the amount of green chilies and red chili powder according to your preference for spice.

    Variations of Papdi Chat

    Dahi Papdi Chat: For a creamier variation, substitute beaten yogurt with thick, creamy yogurt or hung curd.

    Healthy Twist: Replace fried papdis with baked or air-fried versions for a healthier alternative.

    Fusion Flavors: Experiment with fusion flavors by incorporating ingredients like avocado, salsa, or shredded cheese for a unique twist on the traditional recipe.

    Benefits of Papdi Chat

    Rich in Flavors: Papdi chat combines a variety of flavors, textures, and spices, making it a truly indulgent treat for the taste buds.

    Nutrient-Rich Ingredients: Ingredients like yogurt, chickpeas, and fresh vegetables provide essential nutrients like protein, fiber, vitamins, and minerals.

    Cultural Experience: Enjoying papdi chat offers a cultural experience, allowing you to savor the vibrant street food culture of India.

    FAQs (Frequently Asked Questions)

    Q: Can I prepare the papdis ahead of time?

    A: Yes, you can prepare the papdis in advance and store them in an airtight container once cooled to maintain their crispiness.

    Q: Can I make the chutneys ahead of time?

    A: Absolutely, both tamarind and mint chutneys can be prepared in advance and stored in the refrigerator for several days.

    Q: Can I make papdi chat without yogurt?

    A: Yes, you can omit yogurt or use a dairy-free alternative like coconut yogurt for a vegan version of the dish.

    Papdi chat is a versatile and beloved snack that never fails to impress with its burst of flavors and textures. Whether enjoyed as an appetizer, a snack, or a light meal, this recipe promises to be a crowd-pleaser at any gathering or occasion. So, gather your ingredients and embark on a culinary journey to recreate this iconic Indian street food delight in your own kitchen!

    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: Rasgulla, Gobi (Cauliflower) Manchurian, Aloo Tikki (Potato Patties), Malai Kofta, Palak (Spinach) Paneer. 

  • Boondi (bundi) Ladoo

    Boondi (bundi) Ladoo

     

    Boondi Ladoo

    Boondi Ladoo

    Boondi Ladoo is a popular mouthwatering dessert and must to have at all special occasions all over India. Boondis are very small, round deep-fried balls that have been soaked in fragrant sugar syrup. After soaking, the syrup is drained, and the syrup infused boondi are formed into balls (ladoos). It is a popular sweet delicacy made during festivals like Diwali or Holi.
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup besan gram flour
    • 1/2 cup water use as needed, to make batter
    • 1-1/2 cup sugar
    • 1 cup water for syrup
    • 6 green cardamom pods ilachai
    • 1 tbsp sliced almonds

    Oil to fry

    Perforated Spoon, Skimmer, or Ladle: to make Boondi

    The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn.

    Instructions
     

    • Crack open the cardamom pods and remove the seeds. Crush the seeds and keep aside.
    • Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees on the candy thermometer.
    • Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil. Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying the
    • Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. Tip: if you hold the skimmer higher than 11/2 inches above the oil boondi will not be round.
    • The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
    • Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.*
    • Before making the next batch of boondi, wipe clean the skimmer. This helps to keep the boondi round.
    • Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis.
    • When finished frying the boondi, let them soak in the syrup for few minutes. Add the crushed cardamom seeds and sliced almonds to the syrup. Now drain off the excess syrup.
    • If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
    • To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out. You can make the ladoo larger or smaller if you have a preference.
    • As you finish making each ladoo, put it on a plate and continue on to make the next ladoo.
    • As the Ladoos cool to room temperature they will become firm but they should still be moist.

    Notes

    Shelf Life
    Ladoos will keep at room temperature in a covered container for up to 10 days and for one month in the refrigerator.
    Tips
    If the syrup is not of the right temperature, you will not be able to form the ladoos.
    If the boondis cool down to room temperature before being shaped into balls, the sugar will crystallize.
    If you are not able to make ladoos, don’t worry. You can still enjoy them as “meethi boondi” or sweet boondi.
    *If you like the boondi for raita or making some other salty snack don’t add to the syrup.
    Keyword Festival Special, Kid Friendly, Popular Dessert
    Tried this recipe?Let us know how it was!

  • Besan Ka Ladoo

    Besan Ka Ladoo

    Basen Ladoo

    Besan Ka Ladoo

    Besan ladoos are rich, sweet dessert–snack made from gently roasted gram flour (besan). Ladoos can be served any time of the day. Traditionally in Indian households ladoos and burfis are served as cookies and chocolate during festive seasons like Navratri, Diwali, Holi.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Dessert
    Cuisine Indian
    Servings 9 people

    Ingredients
      

    • 1-1/2 cupa besan gram flour
    • 2 tbsp fine sooji samolina
    • 1/2 cup unsalted melted butter ghee
    • 3/4 cup sugar
    • 4 tbsp sliced almonds badam
    • 1/4 tsp coarsely grounded cardamom seeds ilachi

    For Garnishing

    • 1 tbsp unsalted melted butter ghee
    • 1 tbsp sliced pistachios

    Instructions
     

    • Put the besan (gram flour), sooji, and melted butter in a large frying pan and mix.
    • Turn the stove on to medium heat and begin to roast the basen mixture until basen becomes light golden brown in color. Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
    • When the color has changed you will also start to smell the sweetness of roasted besan. This should take about 7 to 10 minutes. Remove the pan from the heat and let the basen cool to a warm temperature. don’t let it become to room temperature.
    • While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
    • To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a ping-pong ball, but you can adjust the as you prefer.
    • When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so some pistachios stick to the ladoo.
    • Put ladoos back on the plate with the pistachio side facing the top.
    • Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.
    Tried this recipe?Let us know how it was!
  • Green Beans and Peas

    Green Beans and Peas

    Green Beans and Peas

    Green Beans and Peas

    Green beans and peas is healthy side dish with mild spices, which nicely compliments kadhi or any dal.
    Serves 4 to 6
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine Indian

    Ingredients
      

    • 4 cup French cut green beans or 16 oz frozen
    • 2 cup green peas or 6 oz frozen
    • 2 Tbsp oil
    • Pinch asafetida hing
    • 2 tsp cumin seed jeera
    • 5 red chilies lal mirch
    • 2 Tbsp washed urad dal
    • 2 tsp coriander powder dhania
    • ½ tsp turmeric haldi
    • 1 tsp salt adjust to taste
    • 1 Tbsp lemon juice adjust to taste

    Instructions
     

    • Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • When the cumin seeds crack, add hing, red chilies and urad dal.
    • Stir-fry for half a minute, stop if the urad dal changes color.
    • Add green beans and peas, mix it well, and cover the pan. Turn down the heat to medium.
    • Let it cook for five to six minutes until the peas and beans are lightly tender. Do stir once in between.
    • Remove the cover and add the coriander powder, salt, and turmeric.
    • Let beans and peas cook without cover to allow the water to evaporate, this way the beans don’t become mushy. Stir the beans occasionally. Beans and peas should be lightly moist.
    • After turning of the heat add lemon juice.

    Notes

    Suggestions
    • Urad dal can be replaced with washed moong or chana dal.
    • Use as a filling to grilled sandwiches.
    Keyword beans, curry, Dal, Gluten Free, Green, Khadi, lentils, peas, Vegan
    Tried this recipe?Let us know how it was!
  • Malai Kofta

    Malai Kofta

    Malai Kofta

    Malai Kofta, Aloo Paneer Kofta

    Malai kofta is a delicious and rich main course dish. Paneer dumplings with rich cream gravy. One of the popular paneer dishes for any special occasion. Serve with naan, roti or over the plain rice.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 40 minutes
    boiling potatoes and making paneer 30 minutes
    Total Time 50 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Kofta

    • 1 cup boiled mash potatoes
    • 1 cup mash paneer
    • 2 tbsp finely chopped cilantro hara dhania
    • 1/2 tsp cumin seeds jeera
    • 1/4 tsp salt
    • 1 chopped green chili

    For Batter

    • 2 tbsp all-purpose flour maida, plain flour
    • 4 tbsp water, approx,

    Also need oil to fry

    Gravy

    • 2 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 2 medium tomato
    • 1 tbsp shredded ginger
    • 1 green chili
    • 1 tbsp coriander powder dhania
    • 1/2 tsp turmerick haldi
    • 1/4 tsp red chili powder
    • 1 tsp all- purpose flour maida, plain flour
    • 1/4 cup cream
    • 1/2 tsp salt
    • 1/4 tsp garam masala
    • 2 tbsp finely chopped cilantro hara dhania

    Instructions
     

    Making Kofta

    • Mix all the ingredients together for kofta, With oiled hands, divide the mixture into 14 to 16 equal parts. Make them in round balls.
    • Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1  inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
    • Dip the paneer balls in the batter one at a time and slowly drop into the frying pan. Turn them occasionally. Fry koftas until golden-brown all around.

    Gravy

    • Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
    • Mix cream and flour and keep aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the hing and cumin seeds.
    • Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
    • Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
    • Add the garam masala, salt and cilantro. Let it cook for another minute.
    • Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.

    Notes

    Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.
    Serve Kofta, over plain rice, with Naan, Roti 
    Tried this recipe?Let us know how it was!

    How to Make Malai Kofta by Manjula’s Kitchen 

    Malai Kofta is a delectable party recipe featuring paneer dumplings bathed in a sumptuous, creamy gravy. This popular paneer-based dish is renowned for its rich flavors, making it an excellent choice for special occasions. The dish showcases the indulgence of paneer dumplings immersed in a luscious cream gravy, creating a culinary masterpiece that’s sure to elevate any celebration or special event.

    Crafting the Kofta Mixture:

    Aromatic Fusion: To embark on the creation of delectable koftas, begin by skillfully combining all the necessary ingredients. This includes aromatic spices and paneer, which will be the foundation for the flavorful kofta mixture.

    Meticulous Shaping: Lightly oil your hands to prevent sticking. Divide the well-combined mixture into 14 to 16 equal portions. With meticulous care, shape each portion into a round and enticing ball. This ensures that each vegetarian malai kofta is infused with a harmonious blend of spices, promising a delightful culinary experience.

    Protective Batter: To elevate the malai kofta recipe, create a smooth batter using flour and water. This batter will act as a protective and crispy layer around each kofta during frying.

    Precise Frying: In a well-heated pan containing at least 1 inch of oil, carefully dip the paneer balls into the batter, ensuring complete coverage. To gauge the oil’s readiness, test it with a small piece of the batter mixture. If it swiftly ascends to the surface without browning, the oil is at the perfect temperature. Fry the coated koftas diligently, turning them intermittently. This allows the koftas to absorb the flavors of the hot oil, creating a desirable crisp exterior that complements the creamy texture within. The frying process ensures that every vegetarian malai kofta is a delightful balance of crunch and tenderness.

    Malai Kofta Recipe: 

    Tempering the Base: Begin the malai kofta gravy by heating oil in a saucepan. Add a single cumin seed and observe its immediate crackling response. This initial step, known as tempering, infuses the curry base with layers of aromatic complexity through the introduction of hing (optional) and cumin seeds.

    Introducing the Tomato Puree: Once the tempering is complete, introduce the vibrant tomato puree to the sizzling oil. Accompany the puree with an array of ground spices such as coriander powder, turmeric, and red chili powder. Allow this harmonious blend to simmer for approximately 4 minutes on medium heat. As the mixture dances in the pan, coax the tomatoes to release their natural oils, concentrating the flavors for a delectable malai kofta curry.

    Enhancing the Opulence: To elevate the richness of the malai kofta gravy, seamlessly integrate the previously prepared cream and flour mixture. Infuse this indulgent blend with salt and a cup of water. Allow the mixture to simmer and thicken over a medium flame. This step ensures that the malai kofta curry achieves a luxurious consistency, enveloping each kofta in a velvety embrace.

    Finalizing the Symphony: As the recipe for malai kofta curry nears its culmination, sprinkle in the aromatic garam masala. Adjust the salt to achieve perfect taste balance. Garnish with a handful of fresh cilantro for a touch of vibrancy. Allow these final touches to meld in the heat, creating the hallmark flavor profile of an exceptional malai kofta. This concluding step brings the malai kofta curry to a harmonious and flavorful completion.

    If you liked this Recipe you must also try: Aloo Dum, Chhole Palak, Cabbage Kofta, Kadhi Pakora & Potato Curry with Yogurt Gravy

    What is Malai Kofta?

    Malai Kofta is a popular Indian dish featuring melt-in-your-mouth paneer dumplings bathed in a rich and creamy gravy. It’s a showstopper perfect for special occasions or a delicious weeknight meal.

    Is Malai Kofta difficult to make?

    While it has several steps, each step is straightforward. With careful planning and these handy tips, you can create restaurant-quality Malai Kofta at home.

    How long does it take to make Malai Kofta?

    The total preparation and cooking time can vary depending on your speed, but generally allow for around 50 min.

    What are some good side dishes for Malai Kofta?

    Malai Kofta pairs beautifully with fluffy basmati rice, soft naan bread, or flavorful jeera rice.

    Can I use store-bought paneer?

    Absolutely! Look for fresh paneer in the refrigerated section of your grocery store.

    What if I don’t have green chilies?

    You can omit them entirely for a milder dish. To retain a hint of spice, use red chili powder to adjust the spice level.

    What kind of cream should I use?

    Heavy cream or whipping cream will create the richest gravy. However, you can substitute full-fat yogurt or even low-fat cream for a lighter option.

    Can I use a different nut instead of cashews?

    Absolutely! Almonds, pistachios, or even a combination of nuts can add a delightful textural variation.