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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!

  • Paneer Pasanda (Paneer Curry)

    Paneer Pasanda (Paneer Curry)

    Paneer Pasanda (Curry)

    Paneer Pasanda

    Paneer Pasanda is a delicacy consisting of stuffed paneer with rich creamy gravy. Paneer Pasanda is a delicious and perfect dish for formal get-togethers or when you simply want to indulge yourself. This is the ultimate Paneer dish.
    5 from 5 votes
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    Prep Time 25 minutes
    Cook Time 25 minutes
    Total Time 50 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Pasanda

    • 8 oz Paneer 9 thin slices of paneer, they are about 1×3 inch of slices, I am using store bought paneer
    • 2 Tbsp fresh shredded coconut I am using frozen shredded coconut
    • 1/4 tsp salt
    • 1 Tbsp cilantro finely chopped, hara dhania
    • 2 tsp green chili finely chopped, adjust to taste

    For Batter

    • 1/4 cup corn starch or arrowroot power
    • 3 Tbsp water
    • 3 Tbsp oil to shallow fry

    For Gravy

    • 2 cups chopped tomatoes about 3 medium size tomatoes
    • 1 Tbsp ginger chopped
    • 1 Tbsp coriander powder dhania
    • 1 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/4 tsp turmeric haldi
    • 1 tsp red chili powder adjust to taste
    • 1/4 cup cashew powder
    • 1 tsp salt
    • 1/4 cup heavy cream or cream
    • 1/4 tsp garam masala
    • 2 Tbsp cilantro chopped, hara dhania

    Instructions
     

    • Mash one of the paneer piece, and mix it well with coconut, salt, cilantro, and green chili.
    • Spread this mixture on 4 paneer slices and cover them with remaining 4 slices. Cut them inti two, and press it lightly. Set aside.
    • Mix corn starch in 2-3 tablespoons of water to make a thick batter.
    • Heat the flat frying pan with about 3 tablespoons of oil over medium heat. When oil is moderately hot dip the stuffed paneer pieces one at a time, gently dip in the batter and put in the frying pan, leaving some space in between. Shallow fried the paneer until they are light golden brown, from both sides.
    • Take them out over paper towel, to drain the extra oil. Set aside.

    Making Gravy

    • Blend tomatoes, ginger, coriander powder to fine paste, and strain the tomato mix. Set aside.
    • Heat the oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder and cashew powder stir for a minute.
    • Add tomato paste cook for 3-4 minutes stirring till tomato start leaving the side of the pan. Add salt and cream and about half cup of water. Cook for 2-3 minutes. Add cilantro and garam masala stir and turn off the heat. Gravy should be pouring consistency.
    • Pour the gravy over Paneer Pasanda.

    Notes

    Paneer Pasanda is delicious. For my upcoming holiday dinner I will be serving Paneer Pasanda with Punjabi Chole, Jeera Aloo, Boondi Ka Raita, Cumin Rice and Naan.
    The one good thing with this dish you can prepare this in pieces and assemble when ready to serve.
    Enjoy!
    Tried this recipe?Let us know how it was!

    Paneer Pasanda Recipe: How to make Paneer Pasanda

    Paneer Pasanda, a gourmet delight, features sumptuously stuffed paneer immersed in a luscious creamy gravy. Ideal for formal gatherings or when you crave indulgence, Paneer Pasanda stands as the ultimate paneer dish. Elevate your party with this delectable and easy-to-make vegetable curry, making it a perfect addition to your repertoire of party recipes.

    Prepare the Paneer Filling: Mash one piece of paneer cheese and combine it thoroughly with desiccated coconut, salt, chopped cilantro, and chopped green chili. Spread this mixture evenly over four paneer slices. Carefully top these slices with the remaining four paneer slices to create a sandwich. Cut each sandwich in half and gently press down to secure the filling.

    Create the Coating: In a separate bowl, whisk cornstarch with 2-3 tablespoons of water until a thick batter forms.

    Shallow Fry the Paneer: Heat approximately 3 tablespoons of oil in a flat pan over medium heat. Once the oil reaches moderate heat, carefully dip each stuffed paneer piece into the cornstarch batter. Gently transfer the coated paneer to the pan, ensuring enough space between them. Shallow fry the paneer until they turn a light golden brown on both sides. Drain any excess oil by placing the fried paneer on a paper towel-lined plate.

    Make the Gravy: Blend chopped tomatoes, ginger, and coriander powder into a smooth paste. Strain the tomato mixture and set it aside.

    Cook the Aromatics: Heat oil in a saucepan over medium heat. Once moderately hot, add cumin seeds and wait for them to crackle. Reduce heat to low and add asafetida, turmeric powder, chili powder, and cashew powder. Sauté the spices for one minute.

    Simmer the Tomato Base: Introduce the strained tomato paste and cook for 3-4 minutes, stirring constantly until the tomato mixture separates from the sides of the pan. Season with salt and cream, then add approximately half a cup of water. Allow the gravy to simmer for 2-3 minutes.

    Finalize the Gravy: Stir in chopped cilantro and garam masala before turning off the heat. The finished gravy should have a pouring consistency.

    Assemble the Dish: Pour the prepared gravy over the fried paneer pieces.

  • Rava Kesari (Kesari Halwa)

    Rava Kesari (Kesari Halwa)

    Rava Kesari

    Rava Kesari (Kesari Halwa)

    Rava Kesari (Kesari Halwa) is a popular South Indian sweet dish which is a different version of Sooji ka Halwa. Rava Kesari is delicious and easy to make, usually made on festive occasions. This is a quick fix sweet for parties as it is quick & easy to make especially if you have unexpected guests.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Dessert, Snack
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 cup fine sooji semolina
    • 3/4 cup sugar
    • 4 Tbsp ghee clarified butter
    • 2 Tbsp sliced almonds
    • 8 drops yellow food color
    • Pinch of saffron kesar
    • 1/8 tsp cardamom crushed, ilachi
    • 3-1/3 cups water
    • 1 Tbsp sliced pistachios pista for garnishing

    Instructions
     

    • Boil the water with sugar, and cardamom powder in a pot over medium heat. Bring the syrup to boil, mix it making sure sugar is dissolve add the food color and mix. Set aside
    • Melt 1 tablespoon of ghee in a frying pan on low medium heat. Add the sooji, and almonds and roast stirring continuously, sooji should be light golden brown in color and will have a light sweet aroma. This should take about 7-8 minutes.
    • Add the syrup slowly, as you add the syrup to sooji water will splatter. Make sure there are no lumps. Cook for 2-3 minutes, stirring continuously. Add more water if halwa becomes very thick.
    • Add the remaining ghee 1 tablespoon at a time and cook for 3-4 minutes stirring continuously. Rava Kesari will start leaving the sides of frying pan. Rava Kesari will have a texture of thick batter.
    • Garnish the Rava Kesari with sliced pistachios, serve warm or at room temperature.

    Notes

    Treat yourself, serve Rava Kesari for breakfast with Aloo Puri , Dal Puri
    Tried this recipe?Let us know how it was!
  • Mango Smoothie

    Mango Smoothie

    Mango Smoothie

    Mango Smoothie

    This recipe for Mango Smoothie is simply delicious, not to mention a perfect summer drink. This is a very easy and quick recipe. Mango smoothie can also make a very refreshing dessert when served in a bowl. Instead of milk or yogurt I used coconut milk and made it vegan friendly.
    5 from 2 votes
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    Course Drinks
    Servings 2 people

    Ingredients
      

    • 2 cups frozen mango chopped
    • 1/4 cup frozen banana slices
    • 1/2 cup coconut milk
    • 2 Tbsp sugar adjust to taste depends how sweet is mango
    • 2 tsp lime juice
    • 1 tsp ginger finely shredded
    • 1 cup crushed ice
    • 4-5 leaves mint for garnishing

    Instructions
     

    • To make mango smoothie put all the ingredients (mangoes, coconut cream, sugar, lime juice, ginger, mint leaves, and crushed ice) in blender.
    • Blend on high speed to make smooth and fluffy.
    • Add some water to make desired consistency.
    • Serve chilled garnish with mint.

    Serving suggestion

    • If you decide to serve mango smoothie as a dessert, don’t add any water and serve in bowls and garnish with chopped mangoes and mint leaves.

    Notes

    You will also like Mango Slush, Mango Lassi, Mango Cheesecake.
    Tried this recipe?Let us know how it was!
  • Pizza Paratha (Stuffed Vegetable Cheese Paratha)

    Pizza Paratha (Stuffed Vegetable Cheese Paratha)

    Pizza Paratha

    Pizza Paratha (Stuffed Vegetable Cheese Paratha)

    Everyone enjoy pizza. Pizza has become a universal food enjoyed by all. Pizza paratha is perfect for the times when you want to enjoy homemade pizza. This is also quick and easy recipe. Personalize your pizza with your favorite toppings. You can serve this for lunch, snack, or especially good for kids lunch box. This is also my grandkids favorite.
    4.20 from 5 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 1 hour 20 minutes
    Course Snack
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Paratha Dough

    • 1 cup all-purpose flour maida or plain flour
    • 1/4 tsp salt
    • 1/4 tsp sugar
    • 1/2 tsp yeast
    • 2 Tbsp oil
    • 1/3 cup lukewarm water use as needed

    For Filling

    • 1-1/2 Tbsp tomato paste
    • 1/4 tsp salt
    • 1/2 tsp chili flakes adjust to taste
    • 1/2 tsp dry basil
    • 1/2 tsp dry oregano
    • 1/2 cup bell pepper finely chopped
    • 1/2 cup mushrooms finely chopped
    • 1 jalapeno pepper finely chopped, adjust to taste
    • 1-1/4 cup mozzarella cheese shredded

    Also need

    • 1/4 cup all-purpose flour maida or plain flour for rolling the paratha
    • 2 Tbsp of oil to cook parathas

    Instructions
     

    • In a bowl mix the flour, salt, yeast, and oil, add the water as needed to make soft and pliable dough. Cover the dough and set aside for about one hour.
    • Squeeze the chopped bell peppers to remove the extra water.
    • In a bowl mix all the ingredients for filling, bell pepper, mushrooms tomato paste, salt, chili flakes, basil, oregano, jalapeno, and cheese, mix it well.
    • Knead the dough and divide in two equal parts. Roll each part of the dough in smooth ball.
    • Roll one part of the dough into about six-inch diameter, use dry flour as needed to roll.
    • Place half a cup of filling in the center. Pull the edges of the dough to wrap it around the filling, making sure it is covered from all around.
    • Meanwhile heat the skillet on medium low heat, skillet should not be very hot, otherwise paratha will not cook through. Heavy skillet works best.
    • Lightly sprinkle the dry flour on the surface you will roll the paratha. Press the filled patty lightly from both sides, with your fingers. Now using a rolling pin, roll the paratha about eight-inch in diameter. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
    • Oil the skillet generously, and place the paratha on the skillet. Cook the paratha for 2-3 minutes and flip the paratha. Paratha should be golden brown. It is important to cook paratha on low heat.
    • Again brush the paratha with oil all around and flip it again in about 2 minutes. Paratha should be golden brown both sides for crispness. Paratha should take about five minutes to cook nicely.
    • Take out the pizza paratha over wire rack to keep them from getting soggy.

    Suggestions

    • You can make these pizza parathas in any combinations of filling. When I make for my grand kids I don’t add any peppers.

    Notes

    You will also enjoy Vegetable Pasta, Vegetable Hakka noodles, Gobi Manchurian, and Veggie Hash Browns.
    Tried this recipe?Let us know how it was!
  • Virgin Pina Colada (Mocktail)

    Virgin Pina Colada (Mocktail)

    Virgin Pina Colada

    Virgin Pina Colada (Mocktail)

    Virgin Pina colada, a non-alcoholic vegan drink. This is very refreshing tropical fruit drink. Pina colada is easy to make, just perfect for hot summer days. Pina colada is made with pineapple and coconut and has a nice and soothing taste.
    No ratings yet
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    Course Beverages
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1-1/2 cup fresh pineapple cubes
    • 1 cup coconut milk
    • 2 teaspoons ginger chopped
    • 2 teaspoons lime juice
    • 3 tablespoons sugar adjust to taste
    • 1/2 cup water
    • 2 cups crushed ice
    • Few pineapple wedges for garnishing

    Instructions
     

    • Combine all ingredients except garnish in a blender.
    • Blend until smooth and frothy.
    • Pour the drink into 2 glasses and garnish the rim with pineapple slices.
    Tried this recipe?Let us know how it was!
  • Paneer Jalfrezi

    Paneer Jalfrezi

    Paneer Jalfrezi

    Paneer Jalfrezi

    Paneer Jalfrezi is an Indian-style stir-fry dish that tastes delicious and looks beautiful. This is also a popular restaurant dish. Paneer Jalfrezi is a quick and easy recipe to make. Serve Paneer Jalfrezi with paratha, naan, or plain rice.
    4.67 from 3 votes
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    Prep Time 15 minutes
    Cook Time 15 minutes
    Course paneer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • About 1 cup paneer cut in long strips about 1/4”
    • About 1 cup bell pepper cut in long strips about 1/4” – capsicum (I am using different color bell pepper for color)
    • About 1 cup of carrots cut into long strips
    • About 1 cup green beans cut into about 1” pieces
    • 1 tomato medium size cut into bite-size pieces
    • 3 tablespoons Oil
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon nigella seeds, kalonji
    • 1 tablespoon ginger thinly sliced
    • 1 tablespoon green chili chopped
    • 1/4 teaspoon turmeric
    • About 3/4 teaspoon salt
    • 1/4 teaspoon garam masala
    • 2 tablespoons Cilantro chopped

    Instructions
     

    Paneer jalfrezi vegetables should not be very soft, to taste best vegetables should be a little crisp. Vegetables are added in steps as all the vegetables take different time in cooking.

    • Heat the oil in a frying pan over medium-high heat. Oil should be moderately hot, add cumin seeds, and nigella as the seeds crack, add carrots, beans, and salt. Stir-fry for three to four minutes.
    • Add bell pepper, ginger, green chili, turmeric, and red chili powder, and stir fry for two to three minutes. Add paneer and tomatoes stir gently and cook until all the vegetables are tender.
    • Add garam masala and cilantro and stir gently until everything is mixed well. vegetables should be crisp, do not overcook.
    • Turn off the heat.
    Tried this recipe?Let us know how it was!

    Paneer Jalfrezi Recipe Unveiled for a Flavorful Veg Experience 

    Delight in the flavorful experience of Paneer Jalfrezi, a quick & easy Indian stir-fry dish. This vegetable-sautéed party recipe not only tastes delicious but also presents a beautiful culinary creation.

    1. Mastering the Art of Veg Paneer Jalfrezi: 

    Embark on a tantalizing journey as you delve into the intricacies of mastering the “Veg Paneer Jalfrezi Recipe.” Achieve a symphony of flavors and textures by exploring the artistry behind this exquisite dish. To perfect the ideal crispness, introduce a medley of vegetables in stages, ensuring each one acknowledges its distinct cooking time within the veg paneer jalfrezi recipe.

    In this culinary adventure, the meticulous orchestration of vegetable introduction contributes to the harmonious balance that defines the Veg Paneer Jalfrezi. Each step is an integral part of a carefully choreographed dance, ensuring that every element is brought to perfection, creating a delightful sensory experience.

    1. Sautéing Vegetables for Paneer Jalfrezi Perfection: 

    Elevate your cooking prowess by immersing yourself in the intricacies of sautéing vegetables for the perfect “Paneer Jalfrezi.” Begin this gastronomic escapade by heating a frying pan with oil over medium-high heat, a pivotal step in the Paneer Jalfrezi Recipe. Let the oil attain a moderately hot state before introducing the symphony of cumin seeds and nigella.

    As these seeds crackle, the infusion of carrots, beans, and a pinch of salt initiates a transformative three to four-minute stir-fry. This culinary alchemy ensures the vegetables retain their crispiness, unveiling a sensory delight in every bite of the paneer jalfrezi. The sizzle in the pan becomes a testament to the artful creation of a dish that transcends ordinary flavors.

    1. Elevating Flavors with Spice Blend in Veg Paneer Jalfrezi:

    Transform your kitchen into a haven of aromatic delights with the artful crafting of “Veg Paneer Jalfrezi.” Elevate the flavor profile by infusing a burst of spices into this captivating recipe. Add bell pepper, ginger, green chili, turmeric, and red chili powder, stirring this aromatic blend for an additional two to three minutes. This nuanced process sets the stage for the introduction of paneer and tomatoes, an essential act in the Veg Paneer Jalfrezi Recipe.

    Stir gently to orchestrate a dance of flavors and succulence, ensuring that every vegetable attains a tender state. The amalgamation of spice and succulence in the veg paneer jalfrezi recipe is an artful creation, promising a culinary experience that transcends the ordinary.

    1. Achieving Harmony with Garam Masala and Cilantro in Paneer Jalfrezi: 

    In the pursuit of culinary excellence, achieve a harmonious symphony in your “Paneer Jalfrezi.” Introduce the enchanting notes of garam masala and cilantro, stirring gently to ensure a uniform distribution. With a keen focus on preserving the crispiness of the vegetables, this meticulous step guarantees that every bite is a delightful balance of flavors.

    The interplay of garam masala and cilantro in the veg paneer jalfrezi recipe becomes the crescendo of a flavorful masterpiece. The result is a dish that not only tantalizes the taste buds but also showcases the expertise needed for a delectable paneer jalfrezi experience.

    1. Culmination and Perfection in Veg Paneer Jalfrezi:

    As you approach the culmination of your culinary endeavor, revel in the zenith of flavors in your perfectly crafted “Veg Paneer Jalfrezi.” A culmination was achieved by turning off the heat, marking the completion of this flavorful dish. This delightful creation, guided by a meticulous approach at every step, not only delights the senses but also exemplifies the expertise needed for an unparalleled paneer jalfrezi experience. Every detail, from the sizzling pan to the final turn of the heat, contributes to the creation of a dish that transcends ordinary expectations.

    If you liked this recipe. You must also try: Mirchi Vada, Kachori with Kadi, Palak Kadhi, Palak & Spinach Kofta Curry

  • Kala Jamun

    Kala Jamun

    Kala Jamun

    Kala Jamun

    Kala Jamun is a delicious vegan dessert very similar to Gulab Jamun. Kala jamun is an exotic sweet dish served on special occasions. Kala Jamuns have a very unique texture as they are chewy outside and grainy inside.
    No ratings yet
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    Prep Time 30 minutes
    Cook Time 19 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup nonfat milk powder
    • 1/4 cup all-purpose flour (plain flour, maida)
    • 1/4 cup paneer (see the video how to make the paneer) I used 1-1/2 cup of milk for paneer
    • 1/8 teaspoon baking soda
    • 1/2 cup heavy cream

    For Filling

    • Pinch of saffron
    • 1 tablespoon crushed almond
    • 1 tablespoon crushed pistachios
    • 1 tablespoon warm milk

    For Syrup

    • 1-1/2 cups sugar
    • 1 cup water
    • 4 crushed green cardamom
    • Oil to fry

    Instructions
     

    Syrup

    • In a saucepan, combine the water, sugar, and cardamom over medium heat and bring it to a boil. Simmer until the syrup is sticky but not making the thread. If using a candy thermometer, it should reach 200°F. Set aside.

    Kala Jamun

    • Soak the saffron in warm cream. And set aside.
    • Knead the paneer enough to make it smooth, do not over knead the paneer.
    • In a bowl mix the dry ingredients together, all-purpose flour, milk powder, and baking soda. Add the paneer and mix well add cream to make soft dough. Dough should be soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Let it sit for about 5 minutes.
    • Knead the dough if it is dry add 1 to 2 tablespoons of milk as needed not the cream. Divide the dough into 14 equal parts.
    • Take two pieces of dough and add the filling ingredients saffron, almonds and pistachios, mix well. Divide the filling into 12 equal parts.
    • Take one part of the dough roll it between your both palms to make a smooth ball and mold it into cup, place one filling in the center, cover from all around, and roll it into smooth ball. Make all 12 the same way.
    • Heat the oil in a frying pan on low medium heat. The frying pan should have at least 1-1/2 inch of oil. Notes: To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
    • Place the Kala Jamuns in the frying pan. Note: remember Kala jamuns will expand in about one and half the size, so give them enough space to expend, and don’t over crowed them.
    • It should take about 7 minutes to fry the kala jamuns. While frying keep rolling the kala jamuns so they are evenly browned. Kala Jamun should be near to black color.
    • Put the kala jamuns in the hot syrup, not boiling.
    • The kala jamuns should sit in the syrup for at least 30 minutes prior to serving.
    • Kala jamuns are ready. Serve them for your next get together.
    Keyword Kala Jamun
    Tried this recipe?Let us know how it was!
  • Vegetable Hakka Noodles (Chow Mein)

    Vegetable Hakka Noodles (Chow Mein)

    Vegetable Hakka Noodles

    Vegetable Hakka Noodles (Chow Mein)

    Vegetable Hakka noodles are also more commonly known as Vegetable Chow Mein. This is a popular Indo-Chinese dish. Vegetable hakka noodles consists of stir fry noodles with a variety of vegetables. This is a quick and easy recipe to make. Hakka noodles is a delicious and flavorful dish and very popular with street vendors. This also makes a great one-dish meal.
    No ratings yet
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    Course fusion
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • About 4oz whole wheat noodles
    • 2 tablespoons oil
    • 2 cups cabbage thinly sliced
    • 1/2 cup carrots grated or thinly sliced
    • 1 cup bell pepper thinly sliced, use the different color bell pepper, capsic
    • 1/2 cup finely chopped French green beans
    • 1 tablespoon ginger finely chopped
    • 1 tablespoon rice vinegar
    • 3 tablespoons soy sauce
    • 2 tablespoons chili sauce, adjust to taste
    • 1/2 teaspoon salt

    Instructions
     

    • Cook noodles according to the package instructions. Drain the cooked noodles in a colander, and rinse them with cold water. Set aside.
    • Heat oil in a wide pan or wok on medium high heat, first sauté the green beans, and ginger for about 1 minutes.
    • Traditionally vegetables are tossed while cooking, I find it is easier just to stir fry
    • Add grated carrots, shredded cabbage and sliced bell pepper. Stir fry for about two minutes, do not overcook the vegetables. Vegetables should have some crunch.
    • Add noodles, salt, soy sauce, vinegar, and chili sauce, toss them together and stir-fry them for about a minute.
    • Hakka noodles are ready.
    Tried this recipe?Let us know how it was!
  • Crispy Aloo Pakoras (Potato Fritters)

    Crispy Aloo Pakoras (Potato Fritters)

    Crispy Aloo Pakoras Recipe by Manjula

    Crispy Aloo Pakoras (Potato Fritters)

    Crispy aloo pakoras, or crispy potato fritters are a flavorful and delicious snack specially when it is served with cilantro chutney, and hot cup of chai. They are easy and quick to make. Welcome your surprise guest and treat them with these mouthwatering crispy aloo pakoras.
    5 from 1 vote
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups potatoes wash, peeled and finely chopped, aloo
    • 1/2 cup besan
    • 2 tablespoons rice flour
    • 2 tablespoons corn starch
    • 1 tablespoon fennel seeds crushed, saunf
    • 1 tablespoon coriander seed crushed, dhania
    • 1/4 teaspoon turmeric, haldi
    • 1/4 teaspoon mango powder, amchoor
    • 1/8 teaspoon asafetida, hing
    • 1-1/2 teaspoons red chili flakes
    • 1 tablespoon ginger finely chopped, adrak
    • 2 tablespoons cilantro chopped, hara dhania
    • 1 tablespoon oil
    • 1 teaspoon salt
    • Also need oil to fry

    Instructions
     

    • Wash and peel the potatoes and cut them in very small cubes, and soak them in cold water.
    • Mix all the ingredients together except salt and potatoes.
    • Drain the water from potatoes, add the spice mix and mix it well. Add water as needed making sure the spice mix stick to the potatoes uniformly.
    • Now add the salt and mix it well.
    • 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 piece of potato in the oil. The potato should raise to the top but not change color right away.
    • Oil your fingers it helps dropping the potatoes in the frying pan.
    • While putting the potatoes into oil, loosen them with your fingers to make sure the potatoes are separated and do not form clutter. Potatoes should be separated while frying.
    • Fry the potatoes until they turn light brown, turning them occasionally.
    • When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
    Tried this recipe?Let us know how it was!

    How to Make Crispy Aloo Pakora: A Step-by-Step Guide

    Crispy Aloo Pakoras are delightful appetizers that cater to various dietary preferences and occasions. These gluten-free treats are perfect for both kids and adults alike, offering a quick and easy snack option, ideal for street food cravings. Made with vegan ingredients, these pakoras are not only delicious but also suitable for those following a plant-based diet. Enjoy the crispy goodness of these flavorful potato fritters without any worries about gluten, making them a versatile and inclusive snack for everyone to relish.

    Introduction to Crispy Aloo Pakora Recipe

    In this crispy aloo pakora recipe, we’ll explore the secrets to achieving the perfect texture and flavor for these beloved Indian snacks. Aloo pakora is crispy on the outside and soft on the inside, these pakoras are a delightful treat for any occasion. Whether you’re looking for a quick snack or planning a party menu, these pakoras are sure to impress. Let’s dive into how to make crispy aloo pakora with this step-by-step guide.

    Step 1: Prepare the Ingredients

    To start making crispy aloo pakoras, gather the following ingredients: potatoes, chickpea flour (besan), rice flour, salt, cumin seeds, chili powder, asafoetida (hing), and water. Peel and slice the potatoes thinly, ensuring they’re uniform in thickness for even frying. Mix the chickpea flour, rice flour, salt, cumin seeds, chili powder, and asafoetida in a bowl. These ingredients will ensure your aloo pakoras crispy and full of flavor.

    Step 2: Coat the Potatoes

    Dip the potato slices into the prepared batter, ensuring each slice is thoroughly coated. The batter will help create that signature crispy texture when fried. Make sure the batter evenly covers each slice to achieve crispy aloo pakoras.

    Step 3: Heat the Oil

    In a deep frying pan, heat oil over medium heat. The key to how to make aloo pakora crispy is ensuring the oil is hot enough before frying. To test if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough for frying.

    Step 4: Fry the Pakoras

    Carefully place the coated potato slices into the hot oil, ensuring not to overcrowd the pan. Fry the pakoras in batches, flipping them occasionally to ensure even cooking. Fry until they turn golden brown and crispy on all sides. Once done, remove them from the oil and place them on a paper towel to drain excess oil.

    Step 5: Serve and Enjoy

    Your crispy aloo pakoras are now ready to be served! Enjoy them hot with your favorite chutney or sauce. These pakoras make for a perfect appetizer or snack, guaranteed to please everyone with their irresistible crunchiness and delicious flavor.

    Tips for Making Crispy Aloo Pakoras

    • Thinly slice the potatoes: Slicing the potatoes thinly ensures they cook evenly and become crispy when fried.
    • Maintain the oil temperature: Keep an eye on the oil temperature to ensure it remains hot throughout the frying process, resulting in crispy pakoras.
    • Use a slotted spoon: When frying the pakoras, use a slotted spoon to carefully flip them and remove them from the oil, ensuring they cook evenly and are not soggy.
    •  

    Variations of Aloo Pakora Recipe

    • Mixed Vegetable Pakoras: Add other vegetables like spinach, or cauliflower to the batter for a variation in flavor and texture.
    • Spice Level: Adjust the amount of chili powder according to your spice preference. You can also add finely chopped green chilies for an extra kick.
    • Cheese Stuffed Pakoras: Place a small cube of cheese between two potato slices before dipping them in the batter for a gooey and indulgent twist.

    Benefits of Aloo Pakoras

    • Rich in Carbohydrates: Potatoes are a good source of carbohydrates, providing energy to keep you feeling full and satisfied.
    • High in Fiber: Chickpea flour used in the batter is high in fiber, aiding in digestion and promoting gut health.
    • Vitamins and Minerals: Potatoes contain essential vitamins and minerals such as vitamin C, potassium, and B vitamins, contributing to overall health and well-being.
    •  

    FAQs about Aloo Pakoras

    • Can I make aloo pakoras ahead of time? 

    • Yes, you can prepare the batter and slice the potatoes ahead of time. Fry the pakoras just before serving for the best results.

     

    • Can I bake aloo pakoras instead of frying them? 

    • While frying gives the pakoras their characteristic crispiness, you can try baking them for a healthier alternative. However, the texture may differ slightly.

     

    • How do I store leftover pakoras? 

    • Allow them to cool completely, then store them in an airtight container in the refrigerator. Reheat them in the oven or microwave before serving for the best taste and texture.

     

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

  • Crispy Aloo Tikki (Potato Patty)

    Crispy Aloo Tikki (Potato Patty)

    Crispy Aloo Tikki

    Crispy Aloo Tikki (Potato Patty)

    Crispy Aloo Tikki is a popular street food chaat that can be made in a variety of ways.  Any way you prepare these tikkis, they are sure to turn out great!  They taste especially delicious with cilantro chutney or tamarind chutney. One of my favorite toppings is spiced chola (this recipe for crispy aloo tikki is with spicy chola topping).
    5 from 2 votes
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For aloo tikki

    • 4 cups potatoes boiled peeled and shredded
    • 2 tablespoons corn starch
    • 1 teaspoon salt
    • 2 tablespoons cilantro finely chopped (hara dhania)
    • Also need oil to shallow fry

    For Chola Topping

    • 1 15oz can of chick pea, garbanzo beans, kabuli chana,
    • 2 tablespoons oil
    • 2 tablespoons besan (gram flour)
    • 2 tablespoons green chili finely chopped, adjust to taste
    • 2 tablespoons ginger finely chopped, adjust to taste
    • 1 teaspoon salt
    • 1/2 teaspoon black salt
    • 1 teaspoon roasted cumin seeds powder
    • 1 teaspoon garam masala
    • 1/2 teaspoon mango powder (amchoor)

    Instructions
     

    Preparation for potatoes

    • Boil the potatoes you will need 3 to 4 potatoes, do not overcook the potatoes they should be still firm, otherwise potatoes will be mushy, and tikki will not be crispy as desired. Peel and shred the potatoes.
    • Add salt, corn starch, and cilantro to shredded potatoes and mix it well with light hand. Don’t knead the potatoes. Divide the potatoes in eight equal parts and roll them, into patties. Cover the patties and refrigerate for at least 4-5 hours. This is an important step to make crispy tikkies.

    Chola Topping

    • Wash the chick peas changing the water 2-3 times. In a blender mash the chick peas with one cup of water just churning few times. Chick peas should be mashed not pasty.
    • Heat the oil in a pan over medium heat add the besan and roast the besan stirring continuously until besan is golden brown this should take about a minute.
    • Add ginger and green chili stir for 30 seconds, add chick peas, salt, cumin seed powder, garam masala, and mango powder.
    • Cook over low heat for about 10 minutes if needed add water, chick peas should be consistency of dosa or pancake batter.
    • Turn off the heat, spiced chola topping should be served hot with crispy aloo tikki.

    Making the Crispy Aloo Tikki

    • Heat the flat frying pan with less than 1/8 inch of oil over medium high heat. When oil is moderately hot put the potatoes patties leaving some space in between. Let it brown for about 2 minutes then turn it over. Shallow fry the tikkies until they are light brown from both sides.

    Notes

    Tips
    1. Do not cook on low heat, tikkies will become greasy and will not be as crispy.
    2. Aloo tikkies are ready serve hot with spicy chola.
    3. You can also serve crispy tikkies with cilantro chutney or tamarind chutney.
    4. Chola topping also goes well with samosas and Samosa Pinwheels.
    Tried this recipe?Let us know how it was!

  • Jeera Rice (Cumin Rice)

    Jeera Rice (Cumin Rice)

    Jeera Rice (Cumin Rice)

    Jeera Rice (Cumin Rice)

    Jeera rice is a simple rice dish flavored with cumin seeds. Jeera Rice or Cumin Rice makes a delicious side dish that can be served with any kind of gravy meal and makes it festive.
    5 from 1 vote
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    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup rice I preferred basmati rice
    • 2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 4 whole dried red chili (sabut lal mirch)
    • 1 inch piece of cinnamon stick (dal chini)
    • 2 cardamoms crushed (Malachi)
    • 2 bay leaves (tajpat)
    • 1/4 teaspoon salt
    • 1/4 cup cilantro chopped (hara dhania)
    • 2 cups water
    • 2 tablespoons ghee clarified butter for garnishing

    Instructions
     

    • Wash the rice gently and soak it in lukewarm water for about 15 minutes. Drain the water and set aside.
    • Heat the oil in a saucepan moderately. Oil is the right temperature when one cumin seed drops into the oil cracks immediately.
    • Add the cumin seeds. When they crack, add all the spices red chili, cinnamon, bay leaves, and cardamom, and stir for a few seconds.
    • Add the rice. Stir-fry one minute.
    • Bring the water and salt to a boil, and turn the heat to low. Cover the pan.
    • Cook for 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat add cilantro and fluff the rice. Jeera rice is ready, serve hot.
    • Garnish the rice with ghee but this is optional. Jeera rice is very aromatic and delicious. This can enhance any meal.
    Tried this recipe?Let us know how it was!

    Master Art of Jeera Rice: A Guide to Indian Cumin Rice Recipe 

    Jeera rice is commonly served as a side dish in Indian cuisine and pairs well with a variety of main courses. It is often served alongside dishes such as Toor Dal, Kala Chana, Palak Kadhi, Urad Dal Tadka, Dal Tadka, Aam ki Dal  Vegetable curries, or paneer dishes. The mild and aromatic flavor of jeera rice complements the rich and spicy flavors of these dishes, making it a popular choice to balance out the meal. 

    Additionally, jeera rice can also be enjoyed on its own with a dollop of yogurt or raita for a simple and satisfying meal. Overall, jeera rice is a versatile and delicious dish that adds a fragrant and flavorful touch to any Indian meal.

    1. Preparing the Rice: Washing and Soaking 

    To start this flavorful jeera rice recipe, gently wash the rice and then soak it in lukewarm water for approximately 15 minutes. This step helps to ensure that the rice grains absorb enough water, resulting in a perfectly cooked and fluffy texture. After soaking, drain the water from the rice and set it aside, ready for the next stage of preparation.

    1. Heating the Oil: Ensuring the Right Temperature

    In a saucepan, heat the oil to the right temperature. You’ll know the oil is ready when a cumin seed dropped into it crackles immediately, indicating that it’s at the perfect temperature for cooking. This ensures that the jeera rice will be infused with the rich flavors of the spices and cumin seeds.

    1. Tempering the Spices: Infusing Flavor

    Once you’ve completed the crucial step of tempering the spices in your jeera rice preparation, it’s time to introduce the rice to the flavorful mixture. Adding the rice to the saucepan after the spices have been tempered ensures that it absorbs the rich aromas and flavors, resulting in a truly delicious jeera rice recipe.

    1. Adding the Rice: Stir-Frying for Flavor

    As you add the rice to the saucepan, begin stir-frying it for about a minute. This process allows the rice grains to come into contact with the aromatic spices and oil, enabling them to absorb the flavors deeply. Stir-frying the rice ensures that each grain is coated with a flavorful mixture, thereby enhancing its taste and aroma.

    1. Cooking the Rice: Simmering to Perfection

    Once the rice is stir-fried, bring the water and salt to a boil in the saucepan. Then, reduce the heat to low and cover the pan. Allow the rice to cook undisturbed for about 15 minutes, or until it is tender and the water has evaporated. This gentle simmering process ensures that the jeera rice cooks evenly and achieves the desired fluffy texture.

    1. Finishing Touches: Adding Freshness

    After the rice is cooked, turn off the heat and add freshly chopped cilantro. Gently fluff the rice with a fork to incorporate the cilantro and distribute the flavors evenly. This final step adds a burst of freshness to the jeera rice, enhancing its aroma and visual appeal. Your delicious Indian cumin rice is now ready to be served and enjoyed as a flavorful side dish or accompaniment to your favorite curry.

    If you loved our recipe of jeera rice then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, chole biryani, Quinoa Vegetable Pilaf, and Lemon Rice. 

  • Mixed Vegetable Pakoras

    Mixed Vegetable Pakoras

    Mixed Vegetable Pakoras

    Mixed Vegetable Pakoras

    These Mixed Vegetable Pakoras are an all-time favorite snack in India. There are endless variations of pakoras, which are also known as bhajias. Mixed vegetable pakoras as the name suggests are made with a variety of vegetables. Pakoras are great as an appetizer or snack for any type of the gathering. They are perfect for a rainy day, and even more delicious paired with a cup of hot spicy chai.
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    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup potato peeled and cut into very small pieces
    • 1 cup cauliflower cut into very small pieces
    • 1 cup packed spinach roughly chopped
    • 1 cup cabbage thinly sliced
    • 2 green chilies finely chopped adjust to taste
    • 1-1/2 cups besan (gram flour)
    • 3 teaspoons oil
    • 1 tablespoon coriander coarsely ground (Dhania)
    • 1 tablespoon fennel seeds coarsely ground (saunf)
    • 1/8 teaspoon asafetida
    • 1/2 teaspoon red chili powder
    • 1/2 teaspoon mango powder (amchoor)
    • 1/4 teaspoon garam masala
    • 1-1/2 teaspoons salt
    • Oil to fry

    Instructions
     

    • Combine all the dry ingredients, besan, coriander, fennel, red pepper, salt, and asafetida in a bowl. Mix it well.
    • Add potatoes, cauliflower, spinach, cabbage, and green chilies and oil into dry mix, mix it well keep aside for about ten minutes. When you are ready to fry pakoras if mix is too dry add as needed 1 or 2 spoons of water to make texture of soft dough.
    • Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up and not change color instantly.
    • Place about two tablespoons of mix holding with your fingers into the oil. Do not overlap the pakoras.
    • Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
    • This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
    • Repeat this process for the remaining batches.
    • The crispy, delicious pakoras are now ready to serve.

    Notes

    Tips
    If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.
     
    Serving suggestions
    1. The vegetable pakoras are best dipped in a mint chutney, tamarind chutney, or sprinkled with chat masala.
    2. Pakoras taste best when they are served hot.
    3. You can make the pakoras one day in advance, do not refrigerate. When ready to serve refry them in moderately hot oil.
    4. Leftover pakoras make good sandwiches.
    Tried this recipe?Let us know how it was!

    Mixed Vegetable Pakora Recipe: How to make Mixed Vegetable Pakora

    Introduction to Mixed Vegetable Pakora

    Mixed vegetable pakoras are a popular Indian vegan street food and snacks made with a variety of vegetables coated in a spiced chickpea flour batter and deep-fried until crispy. This mixed vegetable pakora recipe is a delicious way to enjoy the flavors of different vegetables in a crunchy and flavorful snack. It’s perfect for serving at parties, as a tea-time snack, or as an appetizer before a meal.

    Ingredients for Mixed Vegetable Pakora

    The ingredients required for making mixed vegetable pakoras include a variety of vegetables such as potatoes, cauliflower, spinach. These vegetables are thinly sliced or chopped into bite-sized pieces, depending on preference. Other ingredients include chickpea flour (besan), rice flour for added crispiness, spices like cumin seeds, turmeric powder, chili powder, and salt to taste. Fresh cilantro leaves and green chilies can be added for extra flavor and heat.

    Step-by-Step Instructions on How to Make Mixed Vegetable Pakora

    Preparation of Vegetables

    • Start by washing and preparing the vegetables. Peel and thinly slice the potatoes, chop the cauliflower into small florets, and finely chop the spinach leaves. Thinly slice green chilies. Ensure that all the vegetables are dry before using them in the batter.

    Making the Batter

    • In a large mixing bowl, combine chickpea flour, rice flour, cumin seeds, turmeric powder, chili powder, and salt to taste. Gradually add water to form a thick batter, ensuring there are no lumps. The batter should be thick enough to coat the back of a spoon but still easily coat the vegetables.

    Mixing Vegetables with Batter

    • Add the prepared vegetables to the batter and mix until they are evenly coated. Ensure that each piece of vegetable is well-coated with the batter for even frying.

    Frying the Pakoras

    • Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully drop spoonfuls of the vegetable batter into the hot oil. Fry the pakoras in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, flipping them occasionally for even frying.

    Draining and Serving

    • Once the pakoras are golden brown and crispy, remove them from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Serve hot with mint chutney, tamarind chutney, or ketchup.

    Tips for Making Perfect Mixed Vegetable Pakoras

    • Ensure that the vegetables are thinly sliced or chopped uniformly to ensure even frying.
    • Use chilled water to make the batter, as it helps in making the pakoras crispier.
    • Adjust the spice levels according to your preference by adding more or less chili powder and green chilies.
    • Fry the pakoras on medium heat to ensure that they cook through evenly without burning.

    Variations of Mixed Vegetable Pakoras

    • Paneer Pakoras: Add cubes of paneer (Indian cottage cheese) along with the vegetables for an extra protein boost.
    • Corn Pakoras: Add sweet corn kernels to the vegetable batter for a sweet and crunchy variation.
    • Mushroom Pakoras: Slice mushrooms and coat them with the batter for a flavorful mushroom pakora.

    Benefits of Eating Mixed Vegetable Pakoras

    • Provides a good source of vitamins and minerals from the variety of vegetables used.
    • Chickpea flour used in the batter is gluten-free and rich in protein and fiber.
    • Frying the pakoras in moderate amounts of oil makes them crispy and delicious without being overly greasy.

    FAQs about Mixed Vegetable Pakoras

    Can I make mixed vegetable pakoras ahead of time?

    Yes, you can prepare the vegetable batter ahead of time and refrigerate it. However, it’s best to fry the pakoras just before serving to retain their crispiness.

    Can I bake mixed vegetable pakoras instead of frying them?

    While frying gives the pakoras a crispy texture, you can try baking them in a preheated oven at 375°F (190°C) for about 20-25 minutes or until they are golden brown and crispy.

    How long can I store leftover mixed vegetable pakoras?

    Leftover pakoras can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a toaster oven or oven until they are heated through before serving.

    Other Recipes from Manjula’s Kitchen

    • Appetizers: Try out the delicious Samosa Recipe for another popular Indian appetizer.
    • Beverages: Refresh yourself with a cool glass of Mango Lassi, a traditional Indian yogurt-based drink.
    • Desserts: Indulge your sweet tooth with the delectable Gulab Jamun Recipe, a classic Indian dessert made from milk solids soaked in sugar syrup.

    With these recipes, you can explore a variety of flavors and tastes from the rich culinary tradition of Indian cuisine. Enjoy cooking and savoring these delightful dishes with family and friends!

  • Crispy Jalebi

    Crispy Jalebi

    Crispy Jalebi

    Crispy Jalebi

    Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was a breakfast treat like pancakes, especially when they were served with kachori (puffed fried bread filled with spicy dal).  I know jalebi is mostly served as a dessert, but for me jalebi still makes the best breakfast treat.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    for Batter

    • 1 cup all-purpose flour, minus 2 Tablespoons
    • 2 tablespoons corn starch
    • Pinch of citric acid
    • 1 teaspoon oil
    • 1 teaspoon Yeast
    • 1-1/2 cup lukewarm water

    for Syrup

    • 1-1/2 cups sugar
    • 3/4 cup water
    • 4 cardamom crushed
    • A few strands of saffron
    • Few drops lemon juice
    • Oil to fry

    Instructions
     

    for Batter

    • Sift the all-purpose flour and corn starch together, add the citric acid, and yeast mix it well.
    • Add the water slowly to make a smooth batter, add oil and mix it well. Batter should be pourable consistency of dosa.
    • Set the batter aside in a warm place for about half an hour. Make sure the batter is not over-ferment. After fermenting the batter will be a little lacy.

    for Syrup

    • Boil the sugar and water together. Add the lemon juice, cardamom and saffron. (The lemon juice keeps the mixture from crystallizing). Boil for 2-3 minutes until syrup is about sticky to fingers but has not formed a thread. Turn off the heat.

    for Jalebi

    • Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
    • Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle. That’s what I am using.
    • Squeeze the Jalebi batter out into the hot oil in pretzel shapes about three inches in diameter.
    • Fry the jalebis until light golden brown on both sides. Take them out, wait for a minute then transfer them into the warm syrup. Let the jalebis soak in the syrup for about half a minute, take them out. Repeat the process.
    • Jalebies are ready to serve.

    Notes

    Variations
    1. Sprinkle sliced pistachios and almonds, cinnamon powder, coco powder, or sugar powder over the jalebis for a creative touch.
    2. Serve jalebis with malai (a milk reduced by boiling to about one-third of its original quantity.
    Keyword jalebi
    Tried this recipe?Let us know how it was!
  • Grilled Veggie Pasta Salad

    Grilled Veggie Pasta Salad

    Grilled Veggie Pasta Salad

    Grilled Veggie Pasta Salad

    Grilled Veggie Pasta Salad is nutritious, tasty and full of flavor. This salad is made with a combination of vegetables and pasta. These are then tossed with a homemade dressing. Grilled Veggie Pasta Salad will make a very enjoyable lunch box meal.
    No ratings yet
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    Course Salad, Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3/4 cup elbow pasta,
    • 2 cups bell pepper cut to the bite size – use different color bell pepper of your choice
    • 2 cups zucchini with skin on cut to the bite size
    • 2 cups tomatoes cut to the bite size
    • 1 tablespoon oil
    • 1/2 teaspoon salt

    Dressing

    • 2 tablespoons olive oil
    • 2 tablespoon vinegar
    • 1 teaspoon lemon juice
    • 1 teaspoon ginger zest
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1/8 teaspoon black pepper

    Instructions
     

    • Cook pasta as directed on package. Set aside.
    • For dressing mix all the dressing ingredients oil, vinegar and seasonings in small bowl and whisk until well blended. Set aside.
    • Add the oil in a frying pan with a spatula spread the oil to coat the frying pan. Notes: wide bottom frying pan works the best. Add the zucchini and bell peppers, sprinkle the salt.
    • Turn the heat to high and grilled the vegetable moving the around slowly until they are nice brown color looking like grilled. This should take 4-5 minutes.
    • Add the tomatoes and cook just for a minutes stirring continuously. Tomatoes should not be soft. Toss the pasta with vegetables.
    • Transfer salad into the bowl. Add the dressing and toss the salad making sure all the vegetables and pasta are coated.
    • Let salad sit for about fifteen minutes before serving.

    Notes

    Suggestions
    1. You can also refrigerate this salad for a day.
    2. Grilled vegetable pasta salad makes a nice lunch box meal.
    Tried this recipe?Let us know how it was!

  • Dal Puri (Indian Fried Bread)

    Dal Puri (Indian Fried Bread)

    Dal Puri

    Dal Puri (Indian Fried Bread)

    Dal Puri (fried puffed bread), which consist of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser. Serve these incredible dal puris with spicy squash, or potato curry with yogurt gravy.
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    Course Bread
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Dough

    • 1-1/2 cups all-purpose flour – plain flour – maida
    • 1-1/2 tablespoons oil
    • 1/4 teaspoon salt
    • About 1/2 cup water

    For Filling

    • 1/2 cup moong dal
    • 1 tablespoon ginger chopped
    • 1 green chili chopped
    • 1/2 teaspoon salt
    • 1 teaspoon fennel seeds powder- saunf
    • 1/2 teaspoon cumin seeds – jeera
    • 1/2 teaspoon mango powder – amchoor
    • 1/8 teaspoon asafetida – hing
    • 2 teaspoons oil
    • Also need oil to fry

    Instructions
     

    For Dough

    • In a bowl mix the flour, salt and oil together. Add the water slowly, mixing with your fingers as you pour. Dough should be firm and smooth. I used about half cup of water. Knead the dough lightly. Cover the dough and let it sit for at least fifteen minutes.

    For Filling

    • Wash and soak dal for at least four hours. Drain the water and blend dal, with ginger, and green chili to smooth paste. While blending dal just use enough water needed to blend. I used about 3 tablespoons of water.
    • After dal is blended to smooth paste add all the ingredients fennel seeds, cumin seeds, asafetida, and mango powder except oil, blend for few seconds making all the ingredients mix well.
    • Heat the oil in a nonstick frying pan over low medium heat, add dal paste and keep stirring until it becomes consistency of soft dough. This should take about 2 minutes.
    • Remove from heat and let it cool just enough that you can knead it to make a soft dough.

    Making the Dal Puri

    • Take the dough and knead it for a minutes. Divide the dough in 18 equal parts.
    • Take the filling and divide into 18 parts, filling should be little smaller then dough ball. You may have some filling left over.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
    • Mold the dough into a cup and place 1 part of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all the balls.
    • Let the filled ball sit for three to four minutes before rolling.
    • Lightly Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
    • You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
    • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up slowly.
    • Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
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