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Category: Party Recipes

Best Indian Dishes for a Party: Delicious and Easy Party Foods

Hosting a party is all about creating memorable experiences, and what better way to do that than with delicious food? Indian cuisine offers some of the best Indian dishes that are perfect for any celebration. Whether you’re looking for easy party foods, party food ideas, or the best Indian dishes for a party, Manjula’s Kitchen has a range of recipes to impress your guests. Let’s explore some fantastic dishes that will make your next gathering a hit.

Classic Indian Party Food Ideas

Samosas

Samosas are one of the best Indian dishes that you can serve at a party. These crispy pastries filled with spiced potatoes and peas are a favorite among many. They are easy to make and can be prepared in advance, making them one of the best Indian dishes for a party. Serve them with indian chutney such as mint and tamarind sauce for an added burst of flavor.

Pakoras

Pakoras are another popular choice for easy party foods. These deep-fried fritters made with vegetables like spinach, and potatoes are perfect for any occasion. The crunchy exterior and flavorful interior make them a hit with guests. Pair them with a spicy chutney for the perfect party snack.

Easy Party Foods: Indian Style

Paneer Tikka

Paneer Tikka is a delicious and healthy Indian veg appetizer that fits well within easy party foods. Marinated paneer cubes are grilled to perfection, creating a smoky and flavorful dish. This dish is not only easy to prepare but also a crowd-pleaser, making it one of the best Indian dishes for a party.

Vegetable Biryani

Vegetable Biryani is a fragrant and flavorful rice dish cooked with a variety of vegetables and aromatic spices. This dish is perfect for large gatherings as it can be made in large quantities. Biryani is always a hit at parties, making it one of the top party food ideas.

Best Indian Dishes for a Party

Chole Bhature

Chole Bhature is a classic North Indian dish that is perfect for parties. Spicy chickpea curry served with fluffy deep-fried bread is a combination that is hard to resist. This dish is filling and delicious, making it one of the best Indian dishes for a party. Serve it with a side of pickles and yogurt for a complete meal.

Aloo Tikki

Aloo Tikki are spiced potato patties that are crispy on the outside and soft on the inside. These are perfect as appetizers or snacks at a party. They are easy to prepare and can be served with various chutneys, making them one of the top party food ideas.

Vegetarian Party Food Ideas

Hara Bhara Kabab

Hara Bhara Kabab is a nutritious and delicious vegetarian kabab made with spinach, peas, and potatoes. These kababs are a great addition to your list of best Indian dishes for a party. They are healthy, tasty, and easy to make, making them perfect for any gathering.

Dahi Puri

Dahi Puri is a popular Indian street food that is perfect for parties. Crisp puris are filled with spiced potatoes, chickpeas, yogurt, and chutneys, creating a burst of flavors in every bite. This dish is easy to assemble and always a hit with guests, making it one of the best Indian dishes for a party.

Indian Desserts for Parties

Gulab Jamun

Gulab Jamun are soft, deep-fried balls made from khoya (dried milk) soaked in a sweet syrup flavored with cardamom and rose water. This Indian dessert is a favorite among many and is perfect for any celebration. The melt-in-your-mouth texture and sweet flavor make it one of the best party food ideas for dessert.

Kheer

Kheer is a creamy rice pudding flavored with cardamom and garnished with nuts and raisins. This dessert is a classic in Indian cuisine and is easy to prepare in large quantities, making it one of the best Indian dishes for a party.

Elevating Your Party Menu

To enhance your party menu, consider incorporating dishes from related categories that complement these best Indian dishes. Adding Indian snacks like samosas and pakoras can offer a delightful variety of flavors and textures.

For a sweet ending, explore Indian desserts such as gulab jamun and kheer. Including healthy options like hara bhara kabab and paneer tikka can provide lighter choices for your meals.

Planning a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Adding North Indian recipes like chole bhature or vegetable biryani can bring an authentic touch to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular easy party foods? 

A: Some popular easy party foods include Samosas, Pakoras, Paneer Tikka, Aloo Tikki, and Vegetable Biryani. These dishes are flavorful, easy to prepare, and perfect for any gathering.

Q: How can I make traditional Indian dishes suitable for a party? 

A: To make traditional Indian dishes suitable for a party, try recipes like Chole Bhature, Hara Bhara Kabab, and Dahi Puri. These recipes are modified to be easy to serve and can be made in large quantities.

Q: What are some vegetarian Indian dishes for a party? 

A: Some vegetarian Indian dishes for a party include Hara Bhara Kabab, Dahi Puri, Paneer Tikka, and Aloo Tikki. These dishes are healthy, delicious, and sure to impress your guests.

Q: Can I prepare Indian party recipes in advance? 

A: Yes, many Indian party recipes can be prepared in advance and stored. Dishes like Vegetable Biryani and Chole Bhature can be made ahead of time and refrigerated, while appetizers like Samosas and Pakoras can be prepped and frozen.

Q: What are some sweet Indian dishes for a party? 

A: Some sweet Indian dishes for a party include Gulab Jamun and Kheer. These desserts are classic, easy to prepare, and perfect for any celebration.

Conclusion

Best Indian dishes for a party are a celebration of diverse flavors and nutritious ingredients. Whether you’re looking for easy party foods, party food ideas, or the best Indian dishes for a party, these recipes will bring variety and flavor to your celebrations. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian party foods. Happy cooking and happy entertaining!

By incorporating these dishes into your party menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re hosting a small gathering or a large celebration, there’s an Indian party recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Beet salad with Mango dressing

    Beet salad with Mango dressing

    Recipe submitted by Jeeja Jaison

    Beet Salad with Mango Dressing

    Beet salad with Mango dressing

    This delicious healthy salad is an alluring combination of roasted beets, mandarin oranges, leafy greens with creamy mango dressing. The mixture of sweet and tart flavors with a tangy mango dressing turns this salad recipe into something special. Total time: 1 Hour This recipe will serve 4.
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    Course Salad
    Cuisine Indian

    Ingredients
      

    • 4 small beets
    • 2 teaspoons olive oil
    • 1/4 tsp black pepper
    • About 4 cups baby salad greens
    • 2 mandarin oranges, peeled and sectioned
    • 1/4 cup crumbled fresh paneer (optional)
    • 2 tbsp coarsely chopped almonds, toasted

    Dressing

    • 1 medium sized raw mango, peeled and cut into cubes.
    • 2 sprigs of cilantro/coriander leaves, stem removed
    • Approx 2 tbsp fresh lime juice, or to taste
    • Approx 1 tsp honey
    • 1/4 tsp roasted ground cumin seeds
    • 1/4 tsp of salt

    Instructions
     

    • Preheat oven to 375 degrees Fahrenheit. Combine beets and 2 tsp olive oil and ¼ tsp pepper in a bowl and toss to coat. Place beets in a baking pan.
    • Cover tightly with aluminum foil and roast for 45 minutes or until tender when pierced with the tip of a small knife.
    • When the beets have cooled slightly but are still warm, rub off the skins with a towel. Trim off roots.
    • Cut beets into ½ inch wedges; cool completely.
    • Blend all the dressing ingredients together until creamy. Adjust seasonings to taste, adding more honey, lime juice, or salt if desired.
    • Place greens and beets in a large bowl; Scatter the orange segments in the bowl. Pour the dressing over salad and toss gently. Top each serving with 1 tablespoon crumbled paneer and 1 1/2 teaspoons toasted almonds

    Notes

    Variations
    • Baby salad greens can be replaced with spinach or any greens of choice.
    • Instead of roasting the beets we can boil them. Cover the beets with water, bring to a boil, and simmer for 45 minutes or until beets can easily be pierced with the tip of a small knife.
    • Replace the almond with roasted crushed peanuts.
     
    Additional Note:  To make crumbled paneer:
    • 1 cup milk
    • 1/2 Tbsp lime juice with 1 tsp water
     
    Method
    1. Let the milk boil on medium high stirring continuously.
    2. When the milk is boiling add lime juice, then strain the paneer onto muslin/thin cotton cloth and run it under cold water, squeeze excess water.
    Tried this recipe?Let us know how it was!
  • Spring Spinach and Strawberry Salad

    Spring Spinach and Strawberry Salad

    Recipe submitted by Emily M. Walsh

    Spring Spinach and Strawberry Salad

    Spring Spinach and Strawberry Salad

    Spring Spinach and Strawberry Salad is a fresh, healthy and a great salad that is perfect for spring time.
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    Course Salad
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients:

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

    Mixed Berry Vinaigrette – 8oz.

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

    Instructions
     

    Dressing

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

    Salad

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

    Tropical Spring Salad with Mango Orange Dressing

    Recipe submitted by Divya Ashok

    Tropical Spring Salad with Mango Orange Dressing

    Tropical Spring Salad with Mango Orange Dressing

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

    Ingredients
      

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

    Mango Orange Dressing:

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

    Instructions
     

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

    Mawa Paneer Thandai Balls

    Recipe submitted by Vaishali Leuva

    Mawa Paneer Thandai Balls

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

    Ingredients
      

    For Stuffing

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

    For Thandai Masala

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

    For Coating

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

    Instructions
     

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

    Vanilla Panna Cotta with Mixed Berry Sauce

    Recipe submitted by Madhu

    Vanilla Panna Cotta with Mixed Berry Sauce

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

    Ingredients
      

    Ingredients:

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

    Instructions
     

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

    Spring Cheesecake

    Recipe submitted by Rangadevi dasi

    Spring Cheesecake

    Spring Cheesecake

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

    Ingredients
      

    Base

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

    Filling

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

    Instructions
     

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

    Paneer Pakoras

    Paneer Pakoras

    Paneer Pakora Recipe

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

    Ingredients
      

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

    For Batter

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

    Notes

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

    Paneer Pakora Recipe: How To Make Paneer Pakora

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

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

    Benefits of Paneer Pakoras:

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

    Variations of Pakoras:

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

    Tips for How to cook Paneer Pakora:

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

    FAQs about Paneer Pakoras:

    Can I make Paneer Pakoras ahead of time? 

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

    What can I serve with Paneer Pakoras? 

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

    Are Paneer Pakoras gluten-free? 

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

    Can I freeze Paneer Pakoras? 

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

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

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

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

  • Rainbow Cupcakes

    Rainbow Cupcakes

    Recipe submitted by Siri

    Rainbow Cupcakes

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

    Ingredients
      

    For Basic Eggless Vanilla CupCake Batter

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

    Instructions
     

    Making the Basic Vanilla Cupcake batter

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

    Making the colours (Orange Colour)

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

    Making the colours (Green Colour)

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

    Making the colours (Red/Pink Colour)

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

    Making the colours (Blue Colour)

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

    Method

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

    Shahi Toast (Eggless Bread Pudding)

    Shahi Toast (Bread Pudding)

    Shahi Toast (Eggless Bread Pudding)

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

    Ingredients
      

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

    Instructions
     

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

    Notes

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

    Cauliflower crust pizza

    Recipe submitted by Fency Clement

    Cauliflower Crust Pizza

    Cauliflower crust pizza

    This is a yummy and healthy cauliflower crusted pizza, made with fresh ingredients and also egg-less. Pizza sauce and Indian cheese was made from scratch using fresh ingredients. Its a nice appetizer
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    Course paneer
    Cuisine Indian

    Ingredients
      

    To Make Indian Cheese (Paneer)

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

    To make homemade tomato sauce

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

    Cauliflower pizza crust

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

    Instructions
     

    To Make Indian Cheese (Paneer)

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

    To make homemade tomato sauce

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

    Cauliflower pizza crust

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

    Chocolate Chili Pepper Mousse

    Recipe submitted by Samantha

    Chocolate Chili Pepper Mousse

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

    Ingredients
      

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

    Instructions
     

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

    Mocha Cannoli

    Recipe submitted by theheirloomessence

    Mocha Cannoli

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

    Ingredients
      

    For the pastry:

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

    For the filling ( Mocha):

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

    Instructions
     

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

    Notes

    Additional Notes:
    1. Stuffed cannoli will stay crunchy for 3-4 hours. After that it turns soggy.
    2. This recipe (stuffing only) is just a guideline.You can add any flavor combination that you like.
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  • Chocolate Gulab Jamuns

    Chocolate Gulab Jamuns

    Recipe submitted by Shweta Agrawal

    Chocolate Gulab Jamun

    Chocolate Gulab Jamuns

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

    Ingredients
      

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

    Instructions
     

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

    Notes

    Tips
    • Remember softer the dough, softer will be the Gulab Jamuns.
    • You can also fill jam, gulkand, or any nuts in between.
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  • Persimmon Galette

    Persimmon Galette

    Recipe submitted by Pey-Lih

    Persimmon Galette

    Persimmon Galette

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

    Ingredients
      

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

    Instructions
     

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

    Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa

    Sweet Potato Halwa (Eggless Pudding)

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

    Ingredients
      

    Ingredients:

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

    Instructions
     

    Method

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

    Notes

     Serving suggestions
    You can serve this as pudding. Serve with vanilla ice cream or over a plain cookies/ biscuits.
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