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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!

  • Fruit Chaat

    Fruit Chaat

    Fruit Chaat

    Fruit Chaat, Indian Fruit Salad

    This is a bright, colorful, and refreshing fruit chaat (snack) that can also be used as a fruit salad. My siblings and I looked forward to the fruit chaat, served regularly as part of our lunch. It was a delicious way of eating a great variety of fresh, seasonal fruit. This by itself will brighten up any meal, and it tastes great at any time of day.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Salad
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 oranges skin removed and sliced in ½ inch each segment
    • 1 apple peeled and cubed into ½ inch pieces
    • 1 firm banana sliced into approximately ¼ inch rounds
    • 1/2 cup sliced strawberries
    • 1 cup English or Asian cucumber cubed into ¼ inch pieces
    • 1 green chili finely chopped (optional)
    • 1 tbsp chopped cilantro

    Dressing

    • 1 tbsp lemon juice
    • 1 tbsp ginger juice
    • 1/2 tsp roasted cumin seeds powder
    • 1 tbsp sugar
    • 1/2 tsp black salt
    • 1/4 tsp black pepper

    Instructions
     

    • In a large bowl, combine the fruit and cucumber with the green chili and cilantro. Toss and set aside.
    • Mix all the dressing ingredients together in a small bowl, making sure the sugar is completely dissolved. Pour the dressing over the fruit when ready to serve.

    Notes

    Tips
    I have used many different varieties of fruits in this chaat dish; however, I always keep the oranges and bananas, as they add a lot of color and texture to the dish.
    Tried this recipe?Let us know how it was!

    Tips for Making the Perfect Fruit Chaat:

    Fruit Chaat is a delightful appetizer that satisfies cravings for both freshness and flavor. This gluten-free and vegan snack is a vibrant medley of assorted fruits, skillfully combined with zesty spices and tangy sauces. Bursting with nutrients, it’s a healthy alternative to traditional snacks.

    Whether served as a light meal starter or a refreshing side dish, Fruit Chaat promises a tantalizing blend of sweet, sour, and savory tastes, making it a favorite among those craving a delightful fusion of flavors.

    Choose a Variety of Fruits: Opt for a colorful assortment of fruits to create a visually appealing Fruit Chaat. Mix and match fruits like apples, oranges, bananas, mangoes, and grapes for a diverse flavor profile. One can go for a winter or a summer based recipe depending upon the season.

    Keep it Fresh: These are quick and easy recipes, Use fresh, ripe fruits for the best taste and texture. Avoid overripe fruits, as they may become mushy and affect the overall presentation of the chaat.

    Balance the Flavors: Strike a balance between sweet, tangy, and spicy flavors. Adjust the amount of Fruit Chaat Masala, lemon juice, and green chili according to your taste preferences.

    Add Crunch: Incorporate crunchy elements like cucumber or roasted nuts to add texture and contrast to the Fruit Chaat. This adds an extra dimension to every bite.

    Chill Before Serving: For a refreshing experience, chill the Fruit Chaat in the refrigerator for at least an hour before serving. The cool temperature enhances the flavors and makes it even more enjoyable, especially on hot days.

    Suggestions and Variations:

    Experiment with Spices: Get creative with your Fruit Chaat Masala by adding other spices like chaat masala, amchur (dry mango powder), or even a pinch of garam masala for a unique flavor twist.

    Include Fresh Herbs: Enhance the aroma and freshness of your Fruit Chaat by adding chopped mint leaves or coriander (cilantro) to the mix. These herbs add a burst of flavor and elevate the dish to the next level.

    Try Different Dressings: While the traditional dressing includes lemon juice and spices, you can experiment with other dressings like yogurt-based sauces or tangy tamarind chutney for a variation in taste.

    Add a Sweet Touch: For those with a sweet tooth, drizzle some honey or maple syrup over the Fruit Chaat to enhance the sweetness of the fruits. This adds a delightful richness to the dish.

    Fruit Fiesta: A simply elegant fruit salad paired with sweet yoghurt and tangy honey- lemon-mint dressing makes it a refreshing treat on its own.

    Fruit Smoothie:   This great smoothie consists of cantaloupes, strawberries, and yogurt with a touch of ginger giving a nice and tangy taste. Try this recipe for the perfect almost-summer drink.

    Fruit Cream: Fruit Cream is a colorful chilled dessert made with fruits and cream. This is a perfect dessert for hot summer days.

    Fruit and Cracker Dessert: A quick and easy two minute recipe consisting of fruits and crackers.

    Benefits of Fruit Chaat:

    Nutrient-Rich: Fruit Chaat is packed with vitamins, minerals, and antioxidants from a variety of fruits, making it a nutritious choice for snacking.

    Hydration: Fruits like cucumber and watermelon are high in water content, making Fruit Chaat a hydrating option, especially during hot weather.

    Digestive Aid: The spices used in Fruit Chaat, such as cumin and black salt, aid in digestion and promote gut health, making it a digestive-friendly snack. Being gluten free these dishes are healthy low fat, low cholesterols

    FAQs (Frequently Asked Questions):

    Q: Can I prepare Fruit Chaat in advance?

    A: Yes, you can chop the fruits and prepare the dressing in advance, but it’s best to combine them just before serving to maintain the freshness and texture of the fruits.

    Q: Is Fruit Chaat suitable for weight watchers?

    A: Absolutely! Fruit Chaat is low in calories and high in nutrients, making it an ideal choice for those watching their weight. Just be mindful of portion sizes and avoid adding excessive sweeteners or high-calorie toppings.

    Q: Can I make Fruit Chaat without any spices?

    A: While spices like Fruit Chaat Masala add a unique flavor to the dish, you can certainly adjust the spice level or omit them altogether according to your taste preferences. Experiment with different flavor combinations to find what works best for you.

    Fruit Chaat is a versatile and delicious snack that can be enjoyed on its own or as a side dish. Whether you’re craving something sweet, tangy, or spicy, this refreshing recipe is sure to hit the spot. So, gather your favorite fruits, unleash your creativity, and indulge in the goodness of Fruit Chaat today!

  • Aloo Mattar

    Aloo Mattar

    Aloo Mattar

    Aloo Mattar

    Aloo Mattar is a popular north Indian dish. Potatoes and peas with spicy gravy makes a great main dish.
    4.34 from 3 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 3 medium boiled potatoes
    • 3/4 cup green peas I am using frozen
    • 2 tbsp oil
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tsp ginger paste
    • 1 green chili finely chopped
    • 2 tbsp coriander powder dhania
    • 1 tsp fennel seed powder
    • 1/4 tsp turmeric haldi
    • 1 tsp paprika dagi mirch
    • 1 tsp salt
    • 1 tsp mango powder amchoor
    • 1/2 tsp garam masala
    • 2 medium tomatoes sliced
    • 2 tbsp chopped cilantro hara dhania

    Instructions
     

    • Peel the potatoes cut them in byte size pieces.
    • In a small bowl mix ginger, green chili, coriander, fennel seed, turmeric, and paprika with ¼ cup of water.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds, and asafetida, after cumin seeds crack add the spice mix cook until spices start leaving the oil this should take about one minute.
    • Next add green peas and half a cup of water and let it cook until they are tender.
    • Add potatoes and salt mix it well, while mixing mash few pieces of potatoes that will give thickness to gravy.
    • Add about 1-1/4 cups of water after it comes to boil lower the heat to medium and let it cook for about five minutes.
    • Add mango powder, garam masala, chopped cilantro, and slice of tomatoes mix it gently after gravy comes to boil turn off the heat and cover the pot. Tomatoes will cook with the steam.
    • Aloo matter is ready to serve.

    Notes

    Serving Suggestions
    Aloo matter can be served with Dal Puri, Urad Dal Kachori, Kuttu Puri and side of Salted Mint Lassi.
    Enjoy it!
    Keyword Everyday Meal, Gluten Free, Potato With Peas, Vegan
    Tried this recipe?Let us know how it was!
  • Corn Bruschetta

    Corn Bruschetta

    Corn Bruschetta

    Corn Bruschetta

    This is a quick and easy delicious recipe. Serving creamed corn over toasted bread makes a great appetizer. This can also be served as a side dish.
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 1/2 cup corn kernels
    • 2 cup milk
    • 1 tbsp all purpose flour (maida or plain flour)
    • 1/2 cup finally chopped red bell pepper (capsicum or shimla mirch)
    • 1 tbsp oil
    • 1/2 tbsp cumin seeds (jeera)
    • 1/4 tbsp black pepper
    • 1 tbsp salt
    • 1 tbsp lemon juice
    • 2 tbsp shredded parmesan cheese or Italian mix cheese
    • 1 seeded and minced green chili
    • Some fresh cilantro leaves
    • Bread of your choice (I like French or sourdough bread)

    Instructions
     

    • In a sauce pan cook the milk and corn kernels until corn is tender. Stir the corn occasionally making sure it doesn’t burn in the bottom of the pan.
    • Add the all purpose flour and lightly mash the corn using the food processor or blender, (do not make the paste).
    • Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
    • Stir and reduce the heat to medium. This should take 2 to 3 minutes.
    • Next stir the cheese and close the heat.
    • Corn should be in the consistency of a spread not very dry.
    • Serve over toasted bread and garnish with minced green chili and cilantro.

    Notes

    Serving Suggestion
    Serve the creamed corn as a side dish.
    Tried this recipe?Let us know how it was!
  • Cauliflower Pickle

    Cauliflower Pickle

    Cauliflower Pickle

    Cauliflower pickle is a great condiment to serve with any meal or with sandwiches.
    5 from 1 vote
    Print Recipe
    Course Chutney
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1 large cauliflower
    • 3 green chili sliced
    • 1 1/2 tbsp salt
    • 1 1/2 tbsp coarsely ground mustard seeds (rai)
    • 1 tbsp coarsely ground fennel seeds
    • 1/2 tbsp red chili powder (adjust to taste)
    • 1/4 tbsp turmeric (haldi)
    • 1/8 tbsp asafetida (hing)
    • 1 tbsp lemon juice
    • 3 tbsp mustard oil or olive oil

    Instructions
     

    • Cut the cauliflower in small florets, (Should be about four cups of cauliflower).
    • Wash the cauliflower and pat dry, spread the cauliflower over the towel for at least an hour to air dry, ensuring the cauliflower don’t have any excess water.
    • Mix all the ingredients together with the cauliflower and let it marinate for 2 to 3 hours before serving.
    • Pickle can be refrigerated for about one week.
    Keyword Cauliflower Pickle
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  • Falafel Sandwich

    Falafel Sandwich

    Falafel

    Falafel Sandwich

    Falafel is a popular Middle Eastern chick pea patty sandwich. Falafel is stuffed in pita bread with salad and sauce.
    No ratings yet
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    Prep Time 15 minutes
    Cook Time 30 minutes
    Course sandwich
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup dried chick peas (garbanzo, kabli chana)
    • 2 tbsp chopped parsley
    • 2 tbsp chopped cilantro
    • 1 green chili
    • 1/4 inch piece of ginger
    • 1 1/2 tbsp salt adjust to taste
    • 1 tbsp cumin seeds
    • 1 tbsp red chili flakes
    • 1/4 cup all purpose flour (plain flour, maida)
    • Also need oil to fry
    • 1/4 cup sesame seeds
    • 1 1/4 tbsp salt adjust to taste
    • 2 tbsp lemon juice
    • 2 tbsp olive oil
    • 1/2 tbsp cumin seeds
    • 2 tbsp chopped parsley
    • 2 tbsp chopped cilantro
    • 1 green chili adjust to taste
    • 1/4 cup water use as needed
    • 2 cup of thinly sliced lettuce
    • 2 medium size chopped tomatoes
    • 1/2 cup chopped cucumber
    • 4 pocket pita bread

    Instructions
     

    • In a small frying pan dry roast the sesame seeds on medium heat for 2-3 minutes.
    • mix all the ingredients and blend to make a pourable paste use water as needed
    • Keep it aside.
    • Soak the chickpeas in 4 cups of water over night. After soaking chickpeas will be about 2 and half time in volume.
    • In pressure cooker add chickpeas with the 3 cups of water. Close the cooker and put the pressure on.
    • Cook on medium high heat.
    • As pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
    • Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be just tender not very soft.
    • Drain the water and let it cool; combine all the ingredients for falafel grind using food processor, mixture should be grainy. If needed add few spoons of water.
    • Divide the mixture in 24 equal parts or make them as desired size patties.
    • Heat oil in a frying pan on medium high heat.
    • The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put small piece of dough in oil. The dough should come up but not change color right away.
    • Slowly drop the falafel patties in the oil and fry until they are brown in color both sides. It should take about 5-6 minutes to cook each batch.
    • Keep the patties aside.

    Notes

    Serving suggestion
    1. Take pita bread and heat over the skillet on medium high heat both sides lightly.
    2. Slice the pita bread from center in half take one part and open from center looking like a pocket.
    3. Fill the pita pocket with chopped lettuce so it 1/3 full. Next add some chopped tomatoes and cucumber.
    4. Pour about one tablespoon of tahini sauce, 3 to 4 pieces of falafel and again tahini sauce.
    5. It’s best to serve the sandwich with hot falafels. Falafels can be easily re-heated before serving using an oven or toaster oven.
     
    Variation
    Serve the falafel over green salad use the tahini sauce as a dressing.
    Keyword sandwiches
    Tried this recipe?Let us know how it was!
  • Fruit Cream

    Fruit Cream

    Fruit Cream

    Fruit Cream

    Fruit Cream is a quick and easy colorful chilled dessert made with fruits and cream. This is a perfect dessert for hot summer days.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 5 people

    Ingredients
      

    • 2 cup cool whip
    • 1/2 cup  sour cream
    • 1/4 cup  sugar
    • 1 mango peeled and diced
    • 1 orange sliced
    • 1/2 cup  pineapple diced
    • 1/4 cup strawberries sliced
    • 1/4 cup grapes sliced
    • 1/2  banana sliced
    • 1 tbsp crushed walnut
    • 1 tbsp sliced or chopped almonds
    • 2 strawberry sliced for garnishing

    Instructions
     

    • In a chilled bowl mix cool whip, sour cream and sugar.
    • Fold all the fruits and nuts slowly into the cream.
    • Garnish with strawberries.

    Notes

    Tips:
    1. Slice and add the banana just before serving so banana doesn’t brown.
    2. Mango should be ripe and should not have too many fibers.
    3. Cool Whip can be substituted with whipping cream or heavy cream. Whip the cream until its aerated like cool whip.
     
    Variations:
    • I am using my favorite fruits, you can you can your favorites.
    • Other fruit that will go well are peaches, apples, nectarines, pairs, melons, kiwi etc.
    Keyword fruit cream
    Tried this recipe?Let us know how it was!
  • Potato Paneer Tots

    Potato Paneer Tots

     

    Potato Paneer Tots

    Potato Paneer Tots

    Potato Paneer Tots are a great blend of potatoes, paneer and jalapeno pepper. They are appetizers which are crunchy outside and soft outside. Great tea time snack. 
    5 from 1 vote
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    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 medium potatoes
    • 1 cup crumbled paneer
    • 1 tsp salt
    • 1 jalapeno pepper finely chopped
    • 1/4 tsp black pepper

    For Batter

    • 3 tbsp all purpose flour maida, plain flour
    • 5 tbsp water use as needed

    Need oil To Fry

    Instructions
     

    • Mix flour and water together and make a thin, smooth batter and keep aside.
    • Peel the skin off the potatoes and shred them in a grater or food processor.
    • In a pan boil the water. After it comes to boil put the shredded potatoes in the water and let it boil for two to three minutes until they are just tender. Note: don’t over cook the potatoes they will become mushy, should be able to feel the shredded potatoes
    • Once cooked, drain the water and pour some cold water over the potatoes. Gently squeeze the excess water out of the potatoes, again making sure to not make the shredded potatoes mushy.
    • Next mix shredded potatoes, mashed paneer, and jalapeno pepper, and salt together.
    • Divide the potato mixture in about 24 equal parts and form them into bullet shape. Keep aside.
    • 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, put one small piece of mix in the oil, it should sizzle and come up right away.
    • Dip the potato balls in the batter one at a time and slowly drop into the frying pan. Turn them occasionally. Fry tots until golden-brown all around.
    • Remove them with a slotted spoon and drain on a paper towel.
    • Serve them hot with your choice of tomato ketchup or coriander (hari) chutney or tamarind (imli) chutney. They also taste great as is.
    Keyword Appetizer, Party Food, Tea Time Snack
    Tried this recipe?Let us know how it was!

  • Namak Paare

    Namak Paare

    Namak Paare

    Namak paare

    Namak paare is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea. I like them with spiced mango or lemon pickle.
    5 from 1 vote
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    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • ½ cup All purpose flour plain flour or maida
    • ½ cup whole wheat flour
    • 2 Tbsp Sooji fine semolina flour
    • ¾ tsp Salt
    • ¼ tsp Carom seeds ajwain
    • 2 Tbsp oil
    • ⅓ cup water adjust as needed
    • Oil to fry

    Instructions
     

    • Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.
    • Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
    • Knead the dough for another minute and divide in two equal parts.
    • Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
    • Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
    • Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
    • Heat the oil in a frying pan on medium heat.
    • The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
    • Make sure to place just enough namak paras so you can turn them over easily when frying. Fry the namak paras until both sides are light golden-brown.
    • After namak paras come to room temperature they should become crisp.

    Notes

    • Namak paras can be stored for one month in airtight containers.
    • If the Namak paras are cooked on high heat, they will be soft.
    Keyword carom seed, mango, Namak Para, Pickle, Vegan
    Tried this recipe?Let us know how it was!
  • Apple Crumb Pie

    Apple Crumb Pie

    Apple Crumb Pie

    Apple Crumb Pie

    Apple Crumb Pie is simple, delicious, and easy to make. This dessert is perfect for fall and winter months. Hot apple crumb, topped with vanilla ice cream – my kind of a dessert, and popular with my family.
    Recipe will serve 4 to 6.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Course Dessert
    Cuisine American
    Servings 6 people

    Ingredients
      

    • 3 green Granny Smith Apples peeled, cored and sliced
    • 2 Tbsp water
    • ¾ cup oatmeal
    • ¼ cup walnut crushed
    • ¾ cup sugar
    • 1 tsp ground cinnamon
    • ¼ tsp nutmeg
    • ½ cup butter

    Instructions
     

    • Preheat the oven 370 degree F.
    • In a bowl mix oatmeal, walnut, cinnamon, nutmeg, sugar, and butter. Set aside.
    • Spread the sliced apple evenly in the 9-inch pie pan.
    • Sprinkle the water evenly over the apple.
    • Spread the oatmeal mix evenly over apple.
    • Put the pie plate over the center rack of oven.
    • Let it bake for 20 minutes.
    • Take it out from oven. Tilt the pie plate a little and use a spoon to move some of the apple juice; put it over pie evenly.
    • Put the pie plate again back in oven and bake for 10 more minutes.

    Notes

    • Putting the juice over the top of the pie keeps the crumbs moist and crunchy.
    Serving Suggestion
    • Serve hot.
    • Tastes great topped with scoop of vanilla ice cream!
    Keyword Apple, Crumb, Dessert, Granny Smith, hot, Ice Cream, oatmeal, pie, vanilla, walnut
    Tried this recipe?Let us know how it was!
  • Masala French Fries

    Masala French Fries

    Masala French Fries

    Masala French Fries

    Masala French Fries are an exciting twist on french fries, and they are great to serve with cocktails or as an appetizer.
    3.34 from 3 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 medium russet potatoes
    • 2 tbsp corn starch
    • 1 tsp salt
    • 1/2 tsp dry mint
    • 1/4 tsp black pepper
    • 1/4 tsp red chili powder
    • 1/8 tsp citric acid tatre

    Oil to fry

    Instructions
     

    • Peel the potatoes wash and cut into French fries.
    • Mix the salt with potato and let it sit for about ten minutes. Drain the salt water well and lightly pat dry.
    • Mix cornstarch, salt, mint powder, citric acid, red and black pepper together. Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices.
    • Heat the oil in 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 potato strip in frying pan. Potato should sizzle.
    • Fry the fries till they become gold in color all around, turn the fries a few times while frying.
    • Remove fries from oil and place on paper towel.  Serve hot and enjoy!

    Notes

    Variations
    Replace dry mint with dry fenugreek leaves.
    Feel free to experiment.
    Tips
    You can make the fries few hours before serving. Heat the fries in oven at 350 degrees for seven to ten minutes before serving.
    Keyword Kid Friendly, Tea Time Snack
    Tried this recipe?Let us know how it was!

    How to make Masala French Fries

    Masala French Fries are a delicious variation of the classic French fries, where the crispy potato sticks are tossed in a blend of aromatic spices. This fusion of flavors adds an extra kick to the beloved snack, taking it to a whole new level of deliciousness. Whether you’re a fan of spicy foods or just looking to switch up your French fry game, Masala French Fries are a must-try appetizers!

    Tips for Making Perfect Masala French Fries:

    Choose the Right Potatoes: Opt for starchy potatoes like Russets or Yukon Golds, as they fry up crispier than waxy potatoes. Cut them into uniform sticks to ensure even cooking.
    Soak the Potatoes: Soaking the potato sticks in cold water for about 30 minutes helps remove excess starch, resulting in crispier fries. After soaking, pat them dry thoroughly with paper towels before frying.
    Double Fry Method: For extra crispy fries, use the double fry method. Fry the potato sticks at a lower temperature (around 325°F) until they are cooked through but not yet browned. Remove them from the oil, increase the temperature to 375°F, and fry again until golden brown and crispy.
    Seasoning Technique: Toss the hot fries in the masala seasoning immediately after frying to ensure that the spices adhere to the surface. Adjust the amount of seasoning according to your taste preferences for the perfect flavor balance.
    Serve Immediately: Masala French Fries are best enjoyed hot and fresh out of the fryer. Serve them immediately with your favorite dipping sauce or chutney for maximum enjoyment.

    Suggestions for Serving Masala French Fries:

    Dipping Sauces: Pair Masala French Fries with a variety of dipping sauces such as ketchup, mayo, or spicy sriracha mayo for a burst of flavor.
    Accompaniments: Serve Masala French Fries alongside burgers, sandwiches, or grilled meats for a tasty and satisfying meal.
    Garnishes: Sprinkle chopped cilantro, grated cheese, or a squeeze of lime juice over the fries for an extra pop of flavor and visual appeal.

    Benefits of Enjoying Masala French Fries:

    Satisfying Snack: Masala French Fries are a delicious and satisfying snack that satisfies cravings for something crispy, savory, and spicy.
    Versatile: Masala French Fries can be customized with different spice blends to suit your taste preferences. Experiment with various seasonings to create your own unique flavor profile.
    Quick & Easy: With just a few simple ingredients and basic cooking techniques, Masala French Fries can be whipped up at home in no time, making them a convenient and budget-friendly snack option.

    Variations of Masala French Fries:

    Cheesy Masala Fries: Sprinkle grated cheese over hot fries and masala seasoning, then broil in the oven until the cheese is melted and bubbly for an indulgent twist.

    Tandoori Masala Fries: Toss hot fries in a blend of tandoori masala spices for a bold and flavorful variation inspired by Indian cuisine.

    Barbecue Masala Fries: Drizzle hot fries with barbecue sauce and sprinkle with masala seasoning for a tangy and smoky flavor combination that’s sure to please.

    Crispy French Fries: Incase you aren’t into masala and spicy versions of French fries then you can go for a crispy and simple French fries.

    FAQs (Frequently Asked Questions) about Masala French Fries:

    Q: Can I bake Masala French Fries instead of frying them?

    A: Yes, you can bake Masala French Fries in the oven for a healthier alternative. Simply toss the potato sticks in oil and masala seasoning, then spread them out in a single layer on a baking sheet. Bake at 425°F for 25-30 minutes, flipping halfway through, until crispy and golden brown.

    Q: Can I make Masala French Fries ahead of time?

    A: While Masala French Fries are best enjoyed fresh, you can prepare the seasoning mix in advance and store it in an airtight container until ready to use. Fry the potatoes just before serving for the crispiest results.

    Q: What are some creative ways to use leftover Masala French Fries?

    A: Turn leftover Masala French Fries into a tasty breakfast hash by topping them with diced veggies, and a sprinkle of cheese. Alternatively, chop them up and add them to salads, or wraps for an extra crunch.

    In conclusion, Masala French Fries are a delicious and flavorful twist on the classic French fries, perfect for snacking, entertaining, or indulging in a satisfying meal. With the right ingredients, techniques, and a dash of creativity, you can easily whip up a batch of homemade Masala French Fries that will impress your taste buds and leave you craving more. So, gather your potatoes, spices, and fryer, and get ready to enjoy the irresistible goodness of Masala French Fries!

  • Ginger Relish

    Ginger Relish

    Ginger Relish Variation

    Ginger Relish

    Ginger Relish is very handy to have in your refrigerator for spicing up many different dishes. It is quick and easy, vegan, gluten free and a versatile recipe.
    No ratings yet
    Print Recipe Pin Recipe
    Course Chutney
    Cuisine Indian
    Servings 0

    Ingredients
      

    • ¼ cup ginger finely chopped
    • 4 green chilies
    • 1 tsp salt
    • 2 Tbsp lemon juice

    Instructions
     

    • Cut the green chilies lengthwise (remove the seeds if you like mild).
    • Chop the green chilies to match the size of the chopped ginger.
    • Mix ginger, chili, salt and lemon juice together and store in glass jar.
    • Before serving refrigerate the relish for 24 hours.
    • Relish can be refrigerated for about 2 weeks. Note: after a couple of days the green chilies will fade in color and will become milder in taste.

    Notes

    Variations
    • Thinly slice the green chilies and ginger about 1 inch lengthwise and mix with salt and lemon juice.
    Serving suggestions
    • Mix the chopped relish with cream cheese and use as a sandwich spread.
    • Lightly spread between grilled cheese sandwiches.
    • Sprinkle over any chat.
    • Use sliced relish to garnish any dal, rice, subji with gravy.
    • The relishes’ juice can be mixed with olive oil to make a salad dressing.
    Keyword chillies, ginger, Gluten Free, lemon, Pickle, relish, Spicy, Vegan
    Tried this recipe?Let us know how it was!
  • Aloo Masala Dosa

    Aloo Masala Dosa

    Aloo Masala

    Aloo (Potato) Masala

    Aloo masala is a nice compliment for any kind of dosa. The Aloo Masala can be rolled in the dosa or served as a side dish. Its a great appetizer that goes well in all kinds of meal be it breakfast, lunch or dinner.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4 people

    Ingredients
      

    • 2 large potatoes
    • 1 tbsp oil
    • 1/8 tsp asafetida hing
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp mustard seeds rai
    • 1/2 tsp turmeric haldi
    • 1 green chili finely chopped
    • 1/2 tsp salt
    • 1 tsp lemon juice
    • 1 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Boiled the potatoes until they are soft and let cool.
    • Peel and chop the potatoes in small pieces.
    • Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil. If it cracks right away, the oil is ready.
    • Add the cumin seeds, mustard seeds and asafetida. As the seeds crack, add turmeric, potatoes, green chili, and salt. Stir-fry for a few minutes.
    • Add lemon juice and cilantro.
    • The potatoes should be slightly moist and not very dry.

    Notes

    Variations
    Try adding 2 tablespoons of shredded carrots and 1/8 cup of green peas to potato mixture.
    Taste best with Dosa, Rava Dosa, Whole wheat Dosa
     
    Tried this recipe?Let us know how it was!

    Aloo Masala Recipe: How to make Aloo Masala for Dosa

    Aloo Potato Masala, a classic gluten free South Indian filling that pairs perfectly with dosa, a popular Indian crepe. This vegan versatile dish combines the earthy goodness of potatoes with aromatic spices, creating a delicious accompaniment that’s loved by all.

    Spicy Potato Masala for Dosa

    Hearty and Satisfying: Aloo Potato Masala is a hearty and satisfying dish that’s perfect for breakfast, brunch, or any time of the day. Its comforting flavors and creamy texture make it a popular choice among both children and adults.

    Versatile Filling: Aloo Potato Masala is incredibly versatile and can be used as a filling for various Indian snacks and dishes, including dosa, samosa, and sandwich. Its bold flavors and creamy texture add depth and richness to any recipe it’s used in.

    Easy to Prepare: Making Aloo Potato Masala at home is quick and easy, requiring just a few simple ingredients and basic cooking techniques. With the right combination of spices and seasoning, you can create a delicious and flavorful filling that’s sure to impress.

    Variations of Aloo

    1. Aloo Gobi: Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.
    2. Aloo Baingan: Aloo baingan (potato and eggplant) is a great main dish. It’s easy to make and can be served with any bread.
    3. Aloo Dum: Is an exotic rich and luxurious variant of aloo made in a curry format and incorporates the Indian cooking style of dum. 
    4. Aloo Mattar: Aloo Mattar is a popular curry based north Indian dish. Potatoes and peas with spicy gravy makes a great main course served with puris, rotis and parathas.

    Tips for Making Perfect Aloo Potato Masala:

    Boil Potatoes Until Tender: Boil the potatoes until they are fork-tender before mashing them for the Aloo Potato Masala. This ensures that the potatoes are cooked through and have a smooth and creamy texture.

    Temper the Spices: Temper whole spices such as mustard seeds, cumin seeds, and curry leaves in hot oil before adding other ingredients. This releases their flavors and aromas, enhancing the overall taste of the Aloo Potato Masala.

    Finish with Fresh Herbs: Garnish the Aloo Potato Masala with freshly chopped cilantro or coriander leaves just before serving for a burst of freshness and color. Herbs add a vibrant touch to the dish and elevate its presentation.

    FAQs about Aloo Potato Masala for Dosa:

    Can I make Aloo Potato Masala ahead of time? 

    Yes, you can prepare the Aloo Potato Masala ahead of time and store it in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving with dosa or other dishes.

    Is Aloo Potato Masala gluten-free? 

    Yes, Aloo Potato Masala is naturally gluten-free as it’s made with potatoes, vegetables, and spices, which are all gluten-free ingredients. It’s a safe and delicious option for individuals with gluten intolerance or celiac disease.

    Can I freeze Aloo Potato Masala? 

    While you can freeze Aloo Potato Masala, the texture may change slightly upon thawing. It’s best to freeze the masala in an airtight container for up to 1-2 months and thaw it in the refrigerator overnight before reheating.

    What can I serve with Aloo Potato Masala? 

    Aloo Potato Masala pairs perfectly with dosa, a South Indian crepe made from fermented rice and lentil batter. It can also be served with idli (steamed rice cakes), uttapam (Indian-style savory pancakes), or puri (deep-fried bread).

    Aloo Potato Masala is a delicious and versatile dish that’s perfect for savoring with dosa or as a filling for various Indian snacks and dishes.  Whether enjoyed for breakfast, brunch, or as a comforting meal option, its hearty flavors and creamy texture are sure to delight your taste buds and leave you craving for more. 

    So why not treat yourself to a batch of homemade Aloo Potato Masala and experience the irresistible flavors of South Indian cuisine?

    Stay tuned for more such dishes on Manjula’s Kitchen exploration into the world of culinary delights!

  • Chole Tikki

    Chole Tikki

    Chola Tikki

    Chola Tikki, Chickpeas Crispy Patties

    Chola Tikki (chickpeas patties) is a spicy and yummy indian snack. Tikki is a nice chat recipes. Just the smell of Tikki can make you hungry.
    3.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup chickpeas boiled garbanzo kable chana
    • 3 medium potatoes
    • 1 tbsp ginger shredded
    • 1 tbsp cilantro chopped
    • 2 green chilies chopped, adjust to taste
    • 1/2 tsp black pepper
    • 1 tsp salt
    • 1 tsp lemon juice
    • oil to shallow fry

    For Serving

    Instructions
     

    • Boil potatoes until they are tender. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy. After potatoes are cool, peel the skin off and mash the potatoes.
    • Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no access water in chickpeas. Mash the chickpeas coarsely.
    • Mix all the ingredients together; adjust salt and pepper to your taste. With oiled hands, divide the mixture into 8 to 10 equal portions. Make them into the shape of patties keeping them about a half inch thick.
    • Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.
    • Place the Tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.
    • You may have to adjust the heat while cooking as needed.

    Notes

    Serving suggestions:
    Serve Tikki hot. Drizzle some
    , tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.
    Tips
    Substitute the boiled chickpeas with can chickpeas.
    Also if mixture is too moist Tikki will break.
    Tikki can be made before and refrigerated for two to three days. Before serving, heat the Tikki over the skiltet .
    Tried this recipe?Let us know how it was!

    Savor the Flavor of Chola Tikki

    Chola Tikki are crispy and flavorful patties made from mashed chickpeas (chola) and spices. This chola tikki recipe is perfect snacks or indian appetizers, offering a delightful blend of textures and flavors. Whether served alone or with chutneys, these patties are sure to be a hit with your family and friends.

    The Essence of Chola Tikki

    The essence of chola tikki lies in its crispy exterior and soft, flavorful interior. Chickpeas are mashed and mixed with spices, herbs, and binding agents to form patties, which are then shallow-fried to golden perfection. These Indian chickpea patties are not only delicious but also nutritious, making them a great addition to your indian snack repertoire.

    Origin and Popularity

    Chola tikki, also known as chole tikki, is a popular Indian street food, especially in North India. These chickpea patties are enjoyed for their savory taste and satisfying crunch. They are often served with chutneys and yogurt, making them a flavorful and refreshing snack. This chickpea tikki is a versatile dish that can be enjoyed in various ways, from a standalone snack to a component of chaat (Indian street food).

    Why You’ll Love This Recipe

    • Crispy and Flavorful: The perfect combination of a crispy exterior and a soft, flavorful interior.
    • Nutritious: Packed with protein and fiber from chickpeas.
    • Easy to Make: Simple ingredients and easy preparation.
    • Versatile: Can be served as a snack, appetizer, or part of a larger meal.

    Other Variations of Recipes

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy. Here are some related dishes that you might find interesting:

    1. Kadhi Pakora: A tangy yogurt-based curry with gram flour dumplings, seasoned with spices. Recipe: 
    2. Methi Thepla: Spiced flatbreads made with fenugreek leaves, perfect for breakfast or as a snack. Recipe: 
    3. Stuffed Bell Peppers: Bell peppers stuffed with a spiced potato filling and baked to perfection. Recipe: 
    4. Moong Dal Khichdi: A comforting and nutritious one-pot dish made with rice and yellow lentils. Recipe: 
    5. Lobia Curry: Black-eyed peas cooked with tomatoes and spices, offering a hearty and delicious curry.

    Serving Suggestions

    Chola tikki can be enjoyed in various ways:

    • With Chutneys: Serve with mint chutney, tamarind chutney, or yogurt for a burst of flavor.
    • As a Snack: Perfect for tea-time or as an evening snack.
    • In Chaat: Use as a base for chaat with toppings like yogurt, chutneys, and sev.
    • With Salad: Pair with a fresh salad for a healthy meal.

    Tips and Tricks

    To perfect your chola tikki recipe, consider these helpful tips:

    • Use Cooked Chickpeas: Ensure the chickpeas are well-cooked and mashed for a smooth texture.
    • Bind Well: Use enough binding agents like bread crumbs or gram flour to help the patties hold together.
    • Fry Evenly: Fry the patties on medium heat to ensure they are cooked through and golden brown.
    • Season Well: Adjust the spices to your taste preference for the best flavor.

    FAQs

    Can I Bake the Tikkis Instead of Frying? 

    Yes, you can bake the tikkis in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

    How Long Does Chola Tikki Last? 

    Store leftover tikkis in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

    Is Chola Tikki Gluten-Free? 

    To make it gluten-free, use gluten-free bread crumbs or omit them and use gram flour as a binder.

    Can I Add Vegetables to the Mixture? 

    Yes, you can add finely chopped vegetables like bell peppers, or spinach to the mixture for added nutrition and flavor.

    What Can I Serve with Chola Tikki? 

    Chola tikki pairs well with chutneys, yogurt, salads, and can also be used as a patty in a sandwich or burger.

  • Bengali Rasgulla

    Bengali Rasgulla

    Bengali Rasgulla

    Bengali Rasgulla, Bangali Sweet

    Bengali Rasgullas are homemade paneer (Cottage cheese) sweet dish, round paneer balls soaked in sugar syrup. This is a sweet dessert delicacy from state of Bengal, these are very light and delicious, you can never go wrong with Bangali Rasgulla. This recipe is made using a pressure cooker.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 4 cup milk
    • ¼ cup lemon juice
    • 1 ½ cup sugar
    • 4 ½ cup water

    Instructions
     

    Making Paneer

    • Mix lemon juice in half cup of hot water and keep aside.
    • Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
    • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
    • To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
    • To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
    • Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
    • Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

    Making Rasgulla

    • Divide the dough into 12 equal parts and roll them into smooth balls. To make the balls apply some pressure at the first and then release when forming the balls.
    • Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
    • Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
    • Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
    • Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
    • Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
    • Serve the Rasgullas chilled.

    Notes

    Suggestions:
    If the Rasgullas don’t turn out exactly the way you want, they are hard or not the right shape, do not worry. There’re many ways to create new dish out of the imperfect Rasgullas!
    For example, if the Rasgullas are too hard or broken, try cutting them into small pieces and mix with soft vanilla ice cream or cover with melted chocolate.
    You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces.
    The bottom line is to enjoy your creation!
    Keyword Bangali Dessert, Rosgola
    Tried this recipe?Let us know how it was!

    Bengali Rasgulla: History and Origin

    Bengali Rasgulla, also known as “Roshogolla,” is one of the most beloved and iconic sweets of Bengal. This soft, spongy dessert, made from chhena (an Indian cottage cheese) and soaked in sugar syrup, has a rich history that intertwines with the cultural fabric of Bengal.

    The Origin of Rasgulla

    The origin of Rasgulla is a topic of debate between the states of Odisha and West Bengal, with both laying claim to its invention. However, the version we know today as the Bengali Rasgulla is credited to the ingenious confectioner Nobin Chandra Das of Kolkata.

    Nobin Chandra Das and the Invention

    In the mid-19th century, Nobin Chandra Das, a sweet-maker in Kolkata, perfected the recipe of Rasgulla. The story goes that he experimented tirelessly to create a sweet that was light, spongy, and immersed in a clear syrup. His creation was an instant success and quickly became a staple in Bengali households.

    Popularity and Cultural Significance

    The popularity of Bengali Rasgulla skyrocketed, and it became a symbol of Bengali pride and culinary expertise. The sweet is not just a dessert but a part of various celebrations and rituals in Bengal. It is a common offering to gods during festivals and an essential part of festive feasts.

    Geographical Indication (GI) Tag

    In 2017, the state of West Bengal was awarded the Geographical Indication (GI) tag for “Banglar Rasogolla,” acknowledging its distinctiveness and origin in Bengal. This helped cement its identity and provided recognition to the rich heritage of Bengali sweets.

    Characteristics of Bengali Rasgulla

    Bengali Rasgullas are known for their unique texture and flavor. They are made from freshly curdled chhena, kneaded into smooth balls, and then boiled in a light sugar syrup. The key to their distinct texture lies in the perfect balance of kneading the chhena to the right consistency and cooking it at an optimal temperature. The result is a melt-in-the-mouth, spongy delight that oozes sweetness with every bite.

    Evolution and Variations

    Over time, Rasgulla has evolved, and various regions have introduced their own variations. Some are stuffed with dry fruits, while others are soaked in flavored syrups. Despite these innovations, the traditional Bengali Rasgulla remains the gold standard, revered for its simplicity and purity of taste.

    Here are some variations of paneer-based desserts from Manjula’s Kitchen:

    1. Paneer Burfi: Paneer Burfi is a rich and delicious Indian dessert made with fresh paneer, sugar, and flavoured with cardamom. It’s often garnished with chopped nuts for added texture and flavour.
    2. Ras Malai: Ras Malai is a popular dessert where soft paneer discs are soaked in creamy, flavoured milk and garnished with nuts and saffron. It’s known for its rich, melt-in-the-mouth texture and delightful taste.
    3. Malai Ladoo: Malai Ladoo is a simple yet indulgent dessert made with paneer, condensed milk, and flavored with cardamom. These soft and creamy laddoos are perfect for festive occasions.
    4. Kalakand: Kalakand is a delectable paneer-based dessert that is known for its grainy texture and rich flavor. Made with paneer, condensed milk, and sugar, it is often garnished with pistachios.
    5. Chum Chum: Chum Chum, also known as Cham Cham, is a Bengali sweet made with paneer. It is similar to Rasgulla but is usually stuffed with khoya or mawa and garnished with coconut or dry fruits.

    These variations of paneer-based desserts showcase the versatility and richness of paneer in Indian sweets. Each dessert has its unique flavor and texture, making them perfect for different occasions and preferences.

    Frequently Asked Questions (FAQ) about Bengali Rasgulla

    What is Rasgulla?

    Rasgulla is a traditional Indian dessert made from chhena (Indian cottage cheese) and semolina, formed into balls and soaked in sugar syrup.

    What is the origin of Rasgulla?

    The origin of Rasgulla is contested between Odisha and West Bengal. However, the Bengali version of Rasgulla was popularized by Nobin Chandra Das in Kolkata in the mid-19th century.

    What is the difference between Bengali Rasgulla and Odia Rasgulla?

    Bengali Rasgulla is known for its spongy texture and is soaked in clear, light sugar syrup. Odia Rasgulla, known as “Pahala Rasgulla,” tends to be softer, grainier, and is often brownish due to the use of caramelized sugar syrup.

    How is Rasgulla made?

    Rasgulla is made by curdling milk to get chhena, kneading the chhena into a smooth dough, forming balls, and then boiling them in a light sugar syrup until they become spongy and absorb the syrup.

    What is the key to making perfect Rasgulla?

    The key lies in properly kneading the chhena to achieve a smooth texture, maintaining the right temperature while boiling, and ensuring the syrup’s consistency is light and not too thick.

    Can Rasgulla be stored?

    Yes, Rasgulla can be stored in the refrigerator for up to a week. They should be kept in the syrup to maintain their moisture and sponginess.

    Are there any variations of Rasgulla?

    Yes, there are several variations. Some include stuffed Rasgulla with dry fruits, flavored Rasgulla with rose or saffron, and baked Rasgulla which is a popular modern twist.

    Is Rasgulla gluten-free?

    Traditional Rasgulla is not gluten-free due to the addition of semolina. However, gluten-free versions can be made by omitting semolina or using a gluten-free alternative.

  • Vegetable Cutlets

    Vegetable Cutlets

    Vegetable Cutlets

    Vegetable Cutlets- Mixed Vegetable Cutlets

    Vegetable cutlets are great blend of vegetables and spices. These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 medium potatoes boiled peeled and mashed
    • 1 cup chopped mixed vegetables green peas, carrots, green beans, corn
    • 2 tbsp chopped cilantro hara dhania
    • 2 finely chopped green chilies
    • 1 tsp chopped ginger
    • 1 tsp salt
    • 1 tsp mango powder amchoor
    • 3 tbsp all-purpose flour plain flour. maida
    • 1 cup bread crumbs

    oil to fry

    Instructions
     

    • Steam the chopped mixed vegetables. Squeeze the vegetables to take the excess water out and Pat dry.
    • Mix all the ingredients to mashed potatoes, mixed vegetables, cilantro, green chilies, ginger, salt, and mango powder.
    • Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
    • With oiled hands, divide the mixture into 10 equal parts. Shape into flat round patties about 1/2 inch thick.
    • Dip each patty in the flour batter and roll the patty in breadcrumbs and set aside.
    • Heat the oil on medium high heat in a frying pan. 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 come up right away.
    • Fry a few cutlets at a time until they are golden-brown on both sides. Repeat this until all the cutlets are done. Serve hot.

    Notes

    Tips:
    If the oil is not hot enough, the patties will break.
    If the vegetable/potato mixture looks wet, you can add some breadcrumbs.
    You can always change the shape of the cutlets to your desired shape.
    Make them day before and heat them in oven at 350 degree F before serving, or heat them over skillet.
    Serving suggestions:
    Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.
    Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, and chutney.
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    Recipe for Vegetable Cutlets – Manjula’s Kitchen

    Experience the culinary journey of crafting these delectable vegetable cutlets with our comprehensive recipe. This versatile recipe allows you to showcase a fusion of flavors and textures, making it an excellent choice for anyone seeking a delightful snack or appetizer.

    Start by carefully selecting a combination of vibrant vegetables like green peas, carrots, green beans, and corn. Steam these vegetables to perfection, and then take a moment to remove any excess water, ensuring your cutlets have the perfect consistency. The meticulous process of patting the vegetables dry sets the stage for a flawless mixture that seamlessly blends with the other ingredients.

    The vegetarian cutlet recipe’s essence lies in the harmonious combination of steamed vegetables, mashed potatoes, cilantro, green chilies, ginger, salt, and a touch of mango powder. This blend of flavors creates a filling that will delight your taste buds with each bite of the cutlet.

    To bind the ingredients, make a simple batter using All-Purpose flour and water. This addition not only acts as a cohesive element but also adds a pleasant crispiness to the cutlets when fried in hot oil.

    Divide the mixture into 10 equal portions, then shape them into flat, round patties about 1/2 inch thick using oiled hands. Increase the crispiness by dipping each vegetable cutlet into the flour batter before generously coating them with breadcrumbs, resulting in a crunchy exterior that complements the tender, flavorful interior.

    Heat oil in a frying pan over medium-high heat to a depth of at least 1 inch. Test the oil’s readiness by dropping a bit of batter – it should sizzle and rise immediately. Fry the cutlets in batches until they achieve a beautiful golden-brown color on both sides. This frying technique seals in the flavors, producing vegetarian cutlets that are not only visually appealing but also incredibly delicious.

    Whether served as an appetizer at gatherings or as a quick snack, these vegetable cutlets from our recipe are sure to please a crowd. Their harmonious blend of vegetables, spices, and textures showcases the versatility of vegetarian cuisine, making them a delightful addition to your culinary repertoire.

    Notes: 

    In crafting the perfect veg cutlet with this veg cutlet recipe, attention to detail is crucial. Ensure that the oil is adequately heated, as insufficient heat may cause the patties to break during frying. To counter any excess moisture in the vegetable/potato mixture, consider incorporating additional breadcrumbs, enhancing both texture and absorbency.

    Flexibility is a key feature of this vegetable cutlet recipe. You have the freedom to mold the cutlets into your preferred shape, allowing for a personalized touch to these vegetarian cutlets.

    For added convenience, these veg cutlets can be prepared a day in advance. Simply heat them in the oven at 350 degrees Fahrenheit before serving, or warm them on a skillet for a quick and satisfying meal.

    When it comes to serving, elevate the experience by pairing these vegetable cutlets with delightful chutneys. Cilantro chutney or tamarind chutney are excellent choices, enhancing the flavors of the veg cutlets. For a heartier option, transform them into veggie burgers by adding cheese, lettuce, tomatoes, and a dollop of chutney. This versatile veg cutlet recipe provides endless possibilities, making it an ideal choice for those seeking a flavorful and customizable vegetarian treat.

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