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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!

  • Spinach Kofta Curry

    Spinach Kofta Curry

    Spinach Kofta Curry

    Spinach Kofta Curry

    Spinach kofta curry is an exotic gravy-based dish. These spinach and potato koftas (also known as pakoras or dumplings) are simmered in rich creamy tomato gravy making this a very delicious dish. Spinach kofta can be served with any Indian flat bread like Roti, Naan, Paratha, or with plain white rice. This will be enjoyed by everyone.
    3.50 from 2 votes
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    Course curry
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Kofta

    • 2 cups spinach finely chopped
    • 1-1/2 cups potatoes boiled, peeled and mash
    • 1/2 teaspoon cumin seed (jeera)
    • 1/2 teaspoon salt

    For Batter

    • 1/4 cup besan (gram flour)
    • About 1/4 cup water
    • Also needed Oil to fry

    Gravy

    • 2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 2 teaspoon coriander powder (dhania)
    • 1/2 teaspoon turmeric (haldi)
    • 3 tablespoons cashew powder
    • About 2 cups tomatoes cut into small pieces
    • 1 tablespoon chopped ginger
    • 1 green chili chopped
    • 1 teaspoons salt
    • 1 teaspoon sugar
    • 1/4 cup cream
    • 1/4 teaspoon garam masala
    • About 1-1/2 cups of water

    Instructions
     

    Koftas (dumpling):

    • Mix all the ingredients for kofta spinach, potatoes, cumin seeds, and salt, this mix should consistency of dough. Notes: spinach should be pat dry and potatoes should be firm not overcook. Otherwise mix will be very soft and will not hold the shape after adding to the gravy.
    • With oiled hands, divide the mixture into 24 to 30 equal parts. Make them in round balls.
    • Make the batter add the water slowly as needed in the besan, batter should be very smooth no lumps. It should be pouring consistency.
    • Heat the oil in a frying pan on medium high heat. Frying pan should have about 1 inch of oil. Oil should be moderately hot. To check if the oil is ready, put small piece of mix in the oil, oil should sizzle.
    • Dip the spinach balls in the batter one at a time and slowly drop into the frying pan. Fry koftas until golden-brown all around. Turn them occasionally. This should take about 3-4 minutes.

    Making Gravy:

    • Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
    • Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add the asafetida, cumin seeds stir for a minute. Lower the heat to low, add the other spices except garam masala, coriander powder, turmeric, salt sugar, turmeric, and cashew powder. Stir-fry for a minutes.
    • Add the tomato puree, increase the heat to medium cook until the tomato mixture starts leaving the oil and reduces to about half in quantity. Add cream save about 1 tablespoon for garnishing and cook for another minute.
    • Add about 1-1/2 cups of water, as it comes to boil reduce the heat to low and let the gravy cook for few minutes.
    • Note: adjust the thickness of the gravy to your taste by adjusting the water.
    • Add the prepared koftas and let it simmer for 1-2 minutes.
    • Turn of the heat and add the garam masala and cover the pot.
    Tried this recipe?Let us know how it was!
  • Coconut Almond Burfi

    Coconut Almond Burfi

    Coconut Almond Burfi

    Coconut Almond Burfi

    Coconut almond burfi is a classic dessert and simply delicious. Coconut almond burfi is super easy to make with few ingredients.  This is also vegan and gluten-free.
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    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 2 cups coconut freshly grated, I am using frozen shredded coconut
    • 1-3/4 cups sugar
    • 1/2 cup blanched almond powder
    • 1/4 teaspoon cardamom powder

    Instructions
     

    • In a non-stick frying pan add coconut and sugar, cook over low medium heat, stir continuously till sugar is melted and mixture starts to bubble.
    • Add the almond powder and cardamom, keep stirring continuously, scraping the sides and bottom of the pan, until mixture start coming together and becomes consistency of soft dough. This should take about 6-7 minutes. Turn of the heat.
    • Pour the mixture into greased plate while burfi mixture is still hot spread it evenly about 3/4 inch thick in a square shape. Press the mixture with spatula to make it firm.
    • While burfi is still warm cut them in about one inch square.
    • Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
    • Burfi can be stored for 2 weeks in air tight container.

    Notes

    Notes: To blanch almonds, drop almonds in boiling water and keep aside. Drain and rinse under cold water after 5 minutes. Press the almonds one by one and squeeze the skin lightly to pop
    Tried this recipe?Let us know how it was!
  • Aloo Chana Chaat

    Aloo Chana Chaat

    Aloo chana chaat recipe by Manjula

    Aloo Chana Chaat

    Aloo chana chaat is a spicy potato and chickpea snack. It's very easy to make and is a favorite tasty treat of mine. This recipe involves marinating boiled potatoes and chickpeas in spices to make a great savory snack.
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    Prep Time 30 minutes
    Cook Time 10 minutes
    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1-1/2 cups boiled chickpeas, garbanzo (chols, kabuli chana)
    • 1-1/2 cups potatoes (aloo) boiled peeled and cubed in small pieces
    • 1 tablespoon ginger finely grated (adrak)
    • 2 teaspoons green chili finely chopped
    • 1/4 teaspoon red chili powder
    • 1 teaspoon roasted cumin seed powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon black salt (kala namak)
    • 1/2 teaspoon mango powder (amchoor)
    • 2 teaspoons lemon juice
    • 1/2 teaspoon sugar
    • 2 tablespoons finely chopped cilantro (hara dhania)

    For Garnishing

    • 1 tomato finely chopped
    • 6 slices of lemon
    • 6 green chilies mild
    • 2 tablespoons oil
    • 1 teaspoon sea salt or coarse salt

    Instructions
     

    • Wash and dry the whole green chilies. Heat a small frying pan on low medium heat, add the oil and green chilies, and cover the pan. Shake the pan slowly to move the chilies around. Notes: it is important to keep the pan cover chilies will splatter. Cook the chilies for about 2 minutes turn off the heat, wait till it stop splattering and remove the lid chilies should be light brown if it is not cook for another minute. Remove and keep aside.
    • Place chickpeas in a bowl and lightly mash. Add the potatoes and all the ingredients ginger, green chili, red pepper, salt, black salt, black pepper, mango powder, sugar, roasted cumin powder, lemon juice, and cilantro mix it well.
    • Let it sit for at least fifteen minutes or more, chickpeas and potatoes will absorbed the flavor of spices.
    • Serve the aloo chana chat with side of tomatoes, fried green peppers and lemon wedges.

    How to boil the chickpea

    • Soak one cup of chickpeas for about eight hours or more, after soaking chick peas will be about 2-1/2 times. Drain the water, cooked the chickpeas in pressure cooker on high heat with 2 cups of water and no salt. After pressure cooker start steaming reduce the heat to low medium and cook for 10 minutes.

    Notes

    Serving suggestions
    1. Aloo chana chaat also makes a good lunch box meal.
    2. Serve this with tamarind chutney or cilantro chutney and you will have a new recipe.
    Tried this recipe?Let us know how it was!
  • Milk (Khoya) Burfi

    Milk (Khoya) Burfi

    Milk (Khoya) Burfi

    Milk (Khoya) Burfi

    Milk burfi, also known as khoya burfi is a classic Indian sweet that can be served both as a dessert or snack. Milk Burfi is made with milk, sugar, and flavored with cardamom. Finish it with a garnish of sliced pistachios and you have a simply divine treat! This is a staple in most North Indian households and served on many occasions.
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    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 3-1/2 cups whole milk
    • 1/2 cup heavy cream
    • 3 tablespoons lemon juice strained
    • 1 tablespoon clarified butter or ghee
    • 3/4 cup milk powder
    • 1/3 cup sugar
    • 1/4 teaspoon cardamom powder
    • 1 tablespoon sliced pistachios for garnishing

    Instructions
     

    • Heat the milk, heavy cream and lemon juice on a heavy bottom pan over medium heat, stirring occasionally. As milk will start heating the curd will start separating from the whey, slowly it will separate into thick curds and whey will separate.
    • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
    • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
    • Heat the frying pan on medium. Add butter and let it melt.
    • Next add milk curd, and milk powder. Mix it well.
    • Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like soft dough. This should take about 12 minutes. Now this is known as khoya.
    • Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
    • Mix the sugar and cardamom powder into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make burfi soft.
    • Transfer mixture to the greased plate and press firmly into a square or rectangular shape, approximately 1/2 inch high.
    • Let the burfi sit for about one hour before slicing I prefer cutting in about 1-1/2 inch squares.
    • For garnishing put few pieces of sliced pistachios on every piece burfi.

    Notes

    Notes: Do not heat the milk on high heat, milk should separate slowly. Also some time milk will separate in small curds or sometimes you will not see the curds either way it will be fine.
    Tried this recipe?Let us know how it was!
  • Paneer Bhurji

    Paneer Bhurji

    Paneer Bhurji

    Paneer Bhurji

    Paneer bhurji is a delightful and spicy paneer dish. Paneer bhurji is a quick and easy recipe to make, made from crumbled paneer simmered in spicy tomato gravy. Paneer bhurji tastes great with roti, paratha, or even with regular bread! This is also makes a good stuffing for dosas or vegetable Frankie rolls.
    5 from 1 vote
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    Course paneer
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup paneer cut in small pieces
    • 1 cup tomatoes chopped
    • 1/2 cup green peas, I am using frozen green peas
    • 2 tablespoons oil
    • 1/2 tsp cumin seeds (jeera)
    • 2 bay leaves
    • 1 tablespoon finely chopped green chilies
    • 2 teaspoon coriander powder (dhania)
    • 1/2 tsp chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon sugar
    • 1/4 teaspoon garam masala
    • 2 tablespoons finely chopped coriander (dhania)

    Instructions
     

    • Soak the paneer in hot water with 1/4 teaspoon of salt for five minutes. Drain the water and crumbled the paneer. This process will make the paneer soft, if you are using the fresh paneer skip this step. Set aside.
    • Heat the oil in sauce pan over medium heat; after oil is moderately hot add cumin seeds.
    • After the seeds crack add green peas, and green chili stir for about one minute. Add tomatoes, coriander, salt, sugar and red chili powder, stir and mix well. Cover the pan and cook for 3-4 minutes till the tomatoes and peas becomes soft.
    • Add paneer stir and cook for 1-2 minutes. Don’t cook the paneer for a long time as paneer will lose the softness. If it is too dry add few spoons of water. Lastly add chopped coriander leaves to paneer bhurji and mix.
    • Serve paneer bhurji with rotis, plain parathas or with a toast.

    Notes

    Notes, if you are using the paneer bhurji for stuffing then don’t the water, bhurji should be dry in texture.
    Tried this recipe?Let us know how it was!

    Paneer Bhurji Recipe: Crafting the Perfect Indian-Style Dish

    Indulge in the savory goodness of vegetables sauteed paneer Bhurji, a quick & easy party recipe. This delightful, spicy dish features crumbled paneer simmered in a flavorful, gluten-free tomato gravy. Elevate your dining experience with this quick and easy paneer delight!

    Step 1: Soaking and Crumbling Paneer for Paneer Bhurji

    In the first phase of understanding how to make Paneer Bhurji, immerse the paneer in hot water with a quarter teaspoon of salt for five minutes. This crucial soaking process contributes to the softness of the paneer, a key aspect of the authentic paneer bhurji Indian style. Following this, carefully drain the water and proceed to crumble the paneer, enhancing the overall texture of the dish.

    Step 2: Sautéing Cumin Seeds and Building Flavor in Paneer Bhurji Recipe

    As you embark on the journey of preparing this delectable paneer bhurji Indian style, heat oil in a saucepan over medium heat. Once the oil reaches the desired temperature, introduce cumin seeds, infusing the dish with a distinct aroma. Let the seeds crackle, then add green peas and green chili, stirring for about a minute. This process forms the flavorful foundation of the paneer bhurji recipe.

    Step 3: Cooking Tomatoes, Spices, and Peas for Paneer Bhurji

    Continuing the exploration of how to make paneer bhurji, incorporate tomatoes, coriander, salt, sugar, and red chili powder into the pan. Thoroughly mix these ingredients to coat the vegetables, creating a harmonious blend of spices in your paneer bhurji Indian style. Cover the pan and allow the mixture to cook for 3-4 minutes, ensuring the tomatoes and peas reach a soft, succulent state.

    Step 4: Incorporating Paneer and Finalizing Paneer Bhurji Recipe

    Now, in the heart of the paneer bhurji recipe, gently introduce the crumbled paneer into the aromatic mixture. Stir it delicately, ensuring an even distribution throughout the dish. Cook for a brief 1-2 minutes, being mindful not to overcook the paneer as it might compromise its softness. If needed, add a few spoons of water to maintain the desired consistency. For the finishing touch, generously sprinkle chopped coriander leaves into the paneer bhurji Indian style, elevating the flavors to perfection.

    Step 5: Serving the Versatile Paneer Bhurji

    As you present your culinary creation, serve the paneer bhurji with rotis, plain parathas, or toast. The adaptability of this dish makes it a delightful addition to any meal. Whether enjoyed on its own or used as a stuffing, it is recommended to maintain a dry texture if you plan to utilize the paneer bhurji Indian style for stuffing purposes.

    If you liked the recipe of Paneer Bhurji you may also try: Spinach Kofta Curry, Urad Dal Kachori, Hara Bhara Kabab, Cocktail Green Peas Samosa & Paneer Makhani

  • Making Pizza on The Stove Top

    Making Pizza on The Stove Top

    Pizza on the Stove

    Making Pizza on The Stove Top

    This is a quick and easy recipe for Stove Top Pizza. This is just perfect for times when you want to enjoy homemade snack such as pizza and don't feel like ordering take-out pizza or going anywhere! The best part is that you also don’t need to have access to a good oven.
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    Course Snack
    Cuisine Indian
    Servings 2 pizzas

    Ingredients
      

    • 1 cup all-purpose flour (plain flour or maida)
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • ½ teaspoon sugar
    • 1 teaspoon oil
    • 2 tablespoons thick yogurt (curd or dahi) room temperature
    • 1/3 cup lukewarm water use as needed
    • About 2 tablespoon all-purpose flour needed to roll the dough

    Sauce

    • 1-1/2 cups tomatoes seeded and chopped in small pieces
    • 1/4 teaspoon salt
    • sugar
    • 1/2 teaspoon Italian seasoning optional
    • 1/2 teaspoon crushed red pepper
    • 1 tablespoon olive oil

    Topping

    • 1/2 cup bell pepper cut into small pieces,
    • 1/4 cup mushrooms sliced
    • About 3/4 cup mozzarella cheese shredded

    Instructions
     

    • In a bowl mix all the dry ingredients, flour, baking powder, baking soda, salt, and sugar.
    • Add oil and yogurt to the flour and mix it well, add water as needed to make soft dough will be little sticky. Sprinkle little dry flour over the dough and knead to make smooth dough.
    • Cover the dough and let it sit for about 3 hours or more.
    • In a saucepan heat the oil on medium high heat. Add all the sauce ingredients, tomatoes, salt, sugar, pepper, and Italian herbs. Cook for about 3 minutes till most of the water from tomato has evaporated and looks like a chunky sauce.
    • Use the same pan and sauté the bell peppers, and mushrooms for 2 minutes until most of the moisture has evaporated but still they are crisp. Set aside.
    • Knead the dough for few seconds and divide into two equal parts and roll them in about 10” circle, if dough start sticking to the rolling pin or rolling surface dust little more dry flour.
    • Heat the heavy pan skillet over low medium heat, lightly oil the skillet and put the rolled pizza over. Let it cook for about 2 minutes until crust has nicely browned from bottom. Lower the heat to low.
    • Flip the crust, brush it lightly with oil do it quick spread about half the sauce, cheese and topping. Cover the pan for about 3 minutes and check, cheese should be melted. Lift the pizza little from the side crust should be the nicely brown.

    Notes

    Tips: make sure heat is low otherwise pizza will burn and not cook through.
    Tried this recipe?Let us know how it was!

  • Lauki (Bottle Gourd) Halwa

    Lauki (Bottle Gourd) Halwa

    Lauki (Bottle Gourd) Halwa

    Lauki (Bottle Gourd) Halwa

    Lauki halwa is a classic dessert that is simple and delicious! Lauki is also known as dodhi, ghia, bottle gourd, or opo squash. Lauki halwa is packed with all the nutrition of lauki and tastes absolutely divine. Just a few ingredients are needed for this dessert: lauki, milk and sugar for its a quick and easy recipe to make.
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    Prep Time 15 minutes
    Cook Time 40 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups lauki peeled and shredded, before shredding remove the seeds (bottle gourd, doodhi, ghia, opo squash)
    • 2-1/2 cups milk
    • 2 tablespoons ghee, or clarified butter
    • 1/2 cup sugar
    • 1/2 teaspoon coarsely ground cardamom seeds
    • 2 tablespoons pistachio chopped

    Instructions
     

    • Squeeze the water from shredded lauki after taking out the water lauki should be 2 cups packed. Set aside.
    • Boil the milk on medium high heat in heavy bottom pan making sure milk does not burn. After milk comes to boil lower the heat to medium low and boil for ten minutes, until it becomes about 1-1/2 cups. Set aside.
    • Melt the ghee in frying pan on medium heat add lauki and sauté for 3 minutes, or until it is tender but not mushy. Add milk mix well and bring it to boil, reduce heat to low and cook until mixture becomes thick. It will take approx. 10 minutes. Stir occasionally in between to prevent sticking.
    • Add sugar, cardamom, and half the pistachios. Stir continuously and cook until mixture becomes of consistency of soft sticky dough, this will take approx. 3-4 minutes. Turn of the heat.
    • Delicious lauki halwa is ready. Transfer it to serving bowl and garnish with remaining pistachios, and serve hot or at room temperature.
    Tried this recipe?Let us know how it was!

  • Cream Cheese Sandwiches

    Cream Cheese Sandwiches

    • Cream Cheese Sandwiches

      Cream Cheese Cucumber Sandwiches

      Cream Cheese Cucumber Sandwiches are simple and delicious. I added some crunchy cucumber, bell pepper and some mild spices. These sandwiches are light and refreshing – the perfect afternoon snack. Try these sandwiches for your kids’ lunch box. This super simple sandwich is a hit with almost everyone.
      5 from 1 vote
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      Prep Time 5 minutes
      Cook Time 5 minutes
      Total Time 10 minutes
      Course Main Course
      Cuisine Indian
      Servings 2 people

      Ingredients
        

      • 4 slices of bread I like to use firm bread
      • 1/3 cup cream cheese
      • 4 inch English cucumber or seedless cucumber kheera, kakdi
      • 1/4 bell pepper this will make about 1/4 cup finely chopped bell pepper capsicum, Shimla mirch, pahadi mirch
      • 2 tbsp finely chopped cilantro hara dhania
      • 1/8 tsp salt
      • 1/8 tsp black pepper
      • 1 tsp ginger finely shredded
      • 1 green chili finely chopped

      Instructions
       

      • Peel the cucumber leaving the stripes unpeeled. Shred the cucumber, after shredding squeeze the water, we need about 1/4 cup shredded cucumber after squeezing the water. Set aside.
      • Cut the bell pepper in very small pieces and squeeze the water and pet dry, need about 1/4 cup chopped bell pepper.
      • In a bowl mix all the ingredients, mix will have a texture of thick spread.
      • Spread the mix on two slices of sandwich bread, then close sandwiches with other slices of bread.
      • Remove the crest from the bread all sides and slice them in two parts. For clean cut keep the sandwiches aside and slice them after about half an hour.
      • Serve these sandwiches as a snack, or they are grate for lunch box, or picnic.

      Notes

      Notes
      These sandwiches stay good for a day at room temperature or you can refrigerate for 2-3 days.
      You may use this spread for crackers.
      You will also like to watch Finger Sandwiches
      Tried this recipe?Let us know how it was!
  • Urad Dal Kachori

    Urad Dal Kachori

    Urad Dal Kachori

    Urad Dal Kachori

    Dal kachori is a delicacy from north India. Dal kachori is a spicy puffed pastry. Traditionally kachories are sold at HALWAI (a sweet and snack shop). Today, I will use urad dal lentils (skinned black gram) for the inside filling. These mouthwatering Dal kachories can be served as a snack, chaat or part of main meal, making the meal exotic.
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    Course Appetizer, Bread
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup All Purpose flour (plain flour or maida)
    • 1 tablespoon fine sooji (semolina)
    • 1/4 teaspoon salt
    • 2 tablespoons ghee / clarified butter
    • 1/4 cup lukewarm water

    Filling

    • 1/4 cup washed urad dal lentils (skinned black gram)
    • 1 tablespoon fennel seeds coarsely grinded (saunf)
    • 1 tablespoon coriander seeds coarsely grinded (dhania)
    • 1 teaspoon red chili flakes
    • 1/2 teaspoon mango powder (amchoor)
    • 1/4 teaspoon asafetida (hing)
    • 1/2 teaspoon salt (adjust to your taste)
    • 1 tablespoon ghee / clarified butter

    Also need oil to fry

    Instructions
     

    To Make Dough

    • Mix the flour, semolina, salt and ghee. Add water slowly to make dough. Dough should be firm but pliable. Cover the dough and let it sit for at least fifteen minutes.

    To make filling

    • Boil dal in about 2 cups of water, until dal is soft not mushy. Drain the access water.
    • Heat the ghee (clarified butter) over low medium heat add all the spices for filling fennel, coriander, red chili, mango powder, asafetida and salt, stir and add boiled dal.
    • Stir continuously, and keep pressing dal, until water from dal has evaporated, notes, dal should not be powdery.
    • Turn off the heat. Let the mixture cool off.

    To make the Kachoris

    • Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than edges.
    • Mold the dough into a cup and place about 2 teaspoons of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
    • Let the filled ball sit for three to four minutes before rolling.
    • Set the kachoris on a surface with the seams facing up. Roll it slowly about three inches in diameter.
    • 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 very slow.
    • Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy.
    • Kachories can be stored for at least a week in an airtight container.

    Notes

    If kachories get soft warm up the kachoris in an oven on 200 degree F for about 7 to 10 minutes, this will bring back the freshness and crispyness.
    Serving suggestion: serve them plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum
    Tried this recipe?Let us know how it was!

    Urad Dal Kachori Recipe: A Delectable Indian Snack 

    Urad Dal Kachori is a delectable Indian snack that perfectly fits into categories like appetizers, party recipes, and snacks. With its crispy exterior and flavorful filling, it’s an ideal addition to festive occasions like Diwali and Holi, where indulging in savory treats is a tradition. This traditional dish combines the richness of urad dal (black gram lentils) with a blend of spices encased in a golden, fried dough shell, making it a beloved choice among food enthusiasts. 

    Enjoyed hot and fresh, Urad Dal Kachori offers a delightful burst of flavors and textures, making it a popular choice for gatherings and celebrations alike. Urad Dal Kachori is a traditional Indian snack enjoyed by many across the country. This flavorful delicacy is a popular choice for breakfast, snacks, or even as a side dish. In this comprehensive guide, I will walk you through how to make urad dal kachori step by step, ensuring that you achieve the perfect blend of flavors and textures in every bite.

    How to Make Urad Dal Kachori: Step-by-Step Instructions 

    Prepare the Dough:

    Combine flour, semolina, salt, and ghee in a bowl. Gradually incorporate water while mixing until a firm but pliable dough forms. Cover the dough and allow it to rest for at least 15 minutes.

    Cook the Lentils:

    Boil the lentils in approximately 2 cups of water until softened but not mushy. Drain any excess water.

    Make the Filling:

    Heat ghee over low-medium heat. Add all the filling spices (fennel seeds, coriander seeds, red chili powder, mango powder, and asafetida) and stir briefly. Add the cooked lentils and continue stirring while mashing the lentils to remove excess moisture. The filling should not be dry or powdery. Turn off the heat and let the mixture cool.

    Assemble the Kachoris:

    Knead the rested dough for a minute and divide it into 12 equal portions. Roll each portion into a 3-inch circle, keeping the center slightly thicker than the edges. Gently cup the dough to form a small pocket. Add approximately 2 teaspoons of the cooled lentil filling to the center. Pull the edges of the dough together to enclose the filling securely. Repeat this process to create 12 filled balls.

    Shape and Fry:

    Allow the filled balls to rest for 3-4 minutes. Gently roll each ball out to a 3-inch diameter circle, ensuring the seam faces upwards. Heat oil (about 1 inch deep) in a frying pan over medium heat. To test the oil temperature, drop a small piece of dough; it should sizzle and rise slowly to the surface. Carefully place the kachoris in the hot oil and fry over medium-low heat. Once they begin to puff up, gently flip them over. Fry until golden brown on both sides, which should take approximately 5 minutes. Avoid high heat, as this will result in soft rather than crispy kachoris.

    Storage:

    Once cool, kachoris can be stored in an airtight container for up to a week.

    Variations of Urad Dal Kachori 

    While the traditional urad dal kachori recipe is delightful on its own, you can experiment with various fillings and flavors to create unique variations. Instead of urad dal, you can use mashed potatoes, green peas, or lentils for the filling. Additionally, you can add a touch of sweetness by incorporating raisins or dates into the filling mixture. Get creative with spices and herbs to customize the flavor according to your preference.

    Benefits of Urad Dal Kachori

    Urad dal, the main ingredient in urad dal kachori, is a rich source of protein, fiber, and various nutrients. Including kachoris in your diet provides you with essential nutrients and energy, making it a wholesome snack option. Moreover, homemade kachoris allow you to control the quality of ingredients and avoid unhealthy additives commonly found in store-bought snacks.

    FAQs (Frequently Asked Questions) 

    Q: Can I make urad dal kachoris in advance?

    A: Yes, you can prepare the filling and dough in advance and store them separately in the refrigerator. When ready to serve, assemble the kachoris and fry them fresh for the best taste and texture.

    Q: Can I bake kachoris instead of frying them?

    A: While traditional kachoris are deep-fried for a crispy texture, you can certainly try baking them for a healthier alternative. Brush the assembled kachoris with oil and bake in a preheated oven until they turn golden brown and crisp.

    Q: Can I freeze leftover kachoris?

    A: Yes, you can freeze leftover kachoris in an airtight container for up to 2-3 weeks. When ready to eat, reheat them in a preheated oven or toaster oven until heated through.

    For more delicious recipes, visit Manjula’s Kitchen and explore other Recipes. If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad) Recipe, Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe, Raj Kachori (Crunchy Chaat) Recipe, Vegetable Biryani Recip. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Eggless Pancake

    Eggless Pancake

    Eggless Pancake

    Eggless Pancake

    Eggless pancake are super easy to make and delicious. What better way to start off your day than with "Eggless Pancakes". These pancakes are light and fluffy. I like to add homemade fresh strawberry sauce as a topping.  This was a family favorite breakfast recipe when my sons were younger. Now this is my grandkids favorite when we have sleep over.
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Course Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 Cup All Purpose Flour
    • 2 Teaspoon Sugar
    • 1 Teaspoons Baking soda
    • 1/8 teaspoon salt
    • 1 Cup Milk
    • 1/4 cup yogurt
    • 1 Tablespoon melted butter
    • 2 Tablespoons Butter for cooking

    For Strawberry Sauce

    • 2 cups strawberry sliced, use fresh or frozen
    • 1 teaspoon lemon juice
    • 3/4 cup sugar
    • 1 tablespoon corn starch

    Instructions
     

    To make Strawberry Sauce

    • In a small pan over medium heat, combine the strawberries, sugar, and lemon juice. Bring to boil. Mix the corn starch with about 2 tablespoons of water making smooth paste and add to strawberries. This will make sauce creamy and will give thickness to the sauce. Bring to a simmer. Stir occasionally until sauce thickens slightly. This should take about 5 minutes.

    To make Pancake

    • Mix milk and yogurt together, set aside,
    • Mix all the dry ingredients together in bowl, all purpose flour, sugar, salt, and baking soda. Slowly add the milk and yogurt to the dry ingredients, pancake batter should be pourable consistency. Add butter to batter and mix do not over-mix the batter. Set aside for about 10 minutes.
    • Heat the skillet at medium heat. Grease the skillet, when the skillet is moderately hot pour about ¼ cup of batter. Cook until bubbles appear on the face of the pancake.
    • Carefully flip the pancake and cook until its golden brown.
    • Top the pancake with hot sauce. Enjoy!

    Notes

    Notes
    Strawberry sauce is a great sauce for topping waffles, ice cream, cakes and more.
    Tried this recipe?Let us know how it was!

  • Dahi Baingan sautéed Eggplant with Yogurt

    Dahi Baingan sautéed Eggplant with Yogurt

    Dahi Baingan

    Dahi Baingan sautéed Eggplant with Yogurt

    Dahi baingan (Sautéed Eggplant with Yogurt is a classic eggplant dish. This recipe is very sophisticated but very simple to make. It is always amazing to see how a few simple ingredients can make such a satisfying dish. My husband who doesn't like eggplant fell in love with this dish. Dahi Baingan is simply delicious. This can be served with plain rice or roti.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Course curry
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 eggplant cut into ¼ inch thick pieces this will make about 4 cups of cubed eggplant (baingan, brinjals)
    • 3 tablespoons oil
    • 1/2 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 1 teaspoon ginger thinly sliced
    • 1 teaspoon salt adjust to taste
    • 1 cup yogurt
    • 2 teaspoons gram flour (besan)
    • 2 teaspoons coriander powder (dhania)
    • 1 teaspoon fennel seeds crushed (saunf)
    • 1 teaspoon red chili powder, adjust to taste
    • 1/8 teaspoon turmeric (haldi)
    • About 1/4 cup cilantro chopped

    Instructions
     

    • Whisk the yogurt besan, and cilantro together keep aside.
    • Heat the oil in a flat pan on medium high heat. When oil is moderately hot add cumin seeds as seeds crack add asafetida, ginger. Stir for about half a minute.
    • Add eggplant stir gently, spread them in the pan evenly. Sprinkle the salt over eggplant, do not mix. Cover the pan, lower the heat to medium low and let it cook for about 2-3 minutes.
    • Turn them over, some of the eggplants will have grilled charcoal color. Cover the pan and let it cook for another 2-3 minutes.
    • Check the eggplant they should be soft and tender add the remaining spices coriander, fennel seeds, and turmeric. Stir gently all the pieces of eggplants should be coated with spice mix. Add yogurt stir gently and let it cook for 2-3 minutes.

    Notes

    Notes: Adding the besan to the yogurt is essential as it prevents curdling the yogurt. Also give the thickness to the gravy.
    Tried this recipe?Let us know how it was!

  • Aloo Chaat (Spicy Potato Snack)

    Aloo Chaat (Spicy Potato Snack)

    Aloo Chaat

    Aloo Chaat (Spicy Potato Snack)

    Aloo Chaat, which is a spicy potato snack. Aloo chaat is a popular snack found at north Indian road side vendors. This is one of the very few chaats served without any chutney. However you can always add cilantro and tamarind chutney. This recipe is inspired by the chaat I used to enjoy near my childhood home in India. I incorporated a special spice mix also known as chaat masala and would suggest trying this recipe without chutney. This mouthwatering chaat is just perfect for anyone who loves spicy food.
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    Prep Time 10 minutes
    Cook Time 19 minutes
    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • About 4 cups cubed potatoes, firmly boiled peeled and cut into bite size
    • 3 tablespoons oil
    • 1 teaspoon salt adjust to taste
    • 1/4 cup cilantro finely chopped
    • 1 tablespoon ginger thinly sliced
    • 1 tablespoon green chili finely chopped, adjust to taste
    • 2 teaspoons lemon juice

    Spice Mix for Chaat Masala

    • 1 tablespoon roasted cumin seed powder (bhuna jeera)
    • 1 teaspoon red chili powder
    • 1 teaspoon mango powder (amchoor)
    • 1/4 teaspoon black pepper
    • 1 teaspoons black salt
    • 1/8 teaspoon asafetida
    • 1/8 teaspoon citric acid
    • 1/2 teaspoon ginger powder (saunth)
    • 2 teaspoons sugar

    Instructions
     

    • To make spice mix all the spice mix together really well and set aside.
    • Heat heavy flat frying pan on medium high heat, add the oil in to warm frying pan. Place the cubed potatoes on the frying pan and sprinkle the salt over the potatoes.
    • Stir fry the potatoes; turn them occasionally until all sides are golden brown. This process should take 8-10 minutes.
    • Turn off the heat and sprinkle ginger, cilantro, green chilies, lemon juice and about 1-1/2 tablespoons of spice mix. Mix it well, making sure all the pieces of potatoes are coated.
    • Taste one of the potato and add more spice mix if needed according to your taste.

    Notes

    Note: This spice mix known as chaat masala can also be used to spice up any food. It especially tastes good when it is sprinkled over sliced cucumber and tomato or over pakoras. You can make the chaat masala in a larger quantity and keep it ready to go whenever you need it.
    Tried this recipe?Let us know how it was!

    Aloo Chat Recipe: A Tangy Delight 

    Aloo Chaat is a popular Indian street food snack that can be prepared quickly and easily. It’s typically gluten-free and vegan, making it suitable for those with dietary restrictions. This appetizer is perfect for Navaratri or any occasion when you’re craving delicious chaat. With its blend of spices and tangy flavors, Aloo Chaat offers a delightful taste experience that’s loved by many.

    Introduction to Aloo Chat Recipe 

    Indulge in the tantalizing flavors of aloo chat with this delightful recipe that promises to tantalize your taste buds. A quintessential street food favorite, aloo chat is loved for its spicy, tangy, and savory taste. This recipe provides a step-by-step guide on how to make aloo chat at home, allowing you to enjoy this beloved snack anytime you crave it.

    Step 1: Prepare the Aloo Tikki 

    Begin by preparing the star ingredient of this dish – the aloo tikki. Boil potatoes until they are tender, then mash them and mix in spices such as cumin powder, coriander powder, and amchur (dry mango) powder for that authentic flavor. Shape the mixture into small patties and shallow fry them until golden brown and crispy. These flavorful aloo tikkis will serve as the base of your aloo chat, providing a satisfying crunch with every bite.

    Step 2: Assemble the Ingredients 

    Gather all the ingredients you’ll need to assemble your aloo chat. Apart from the prepared aloo tikkis,  tomatoes, green chilies, and fresh cilantro for added freshness and crunch. Additionally, prepare tamarind chutney and mint chutney to drizzle over the aloo chat, adding layers of tanginess and flavor to the dish.

    Step 3: Arrange the Aloo Tikki on a Plate 

    Place the crispy aloo tikkis on a serving plate, ensuring they are evenly spaced apart to allow for easy topping and garnishing. The golden-brown hue of the aloo tikkis will entice your senses, promising a delightful culinary experience ahead.

    Step 4: Add Toppings and Chutneys 

    Now comes the fun part – adding the toppings and chutneys to elevate the flavors of your aloo chat. Sprinkle  tomatoes, and green chilies generously over the aloo tikkis, ensuring each bite is bursting with freshness. Drizzle tamarind chutney and mint chutney over the toppings, allowing the tangy and spicy flavors to meld together harmoniously.

    Step 5: Garnish with Fresh Cilantro 

    To add a final flourish of freshness and color to your aloo chat, garnish it with a generous handful of freshly chopped cilantro. Not only does cilantro lend a vibrant green hue to the dish, but it also imparts a refreshing burst of flavor that perfectly complements the spiciness of the aloo tikkis and the tanginess of the chutneys.

    Step 6: Serve and Enjoy 

    Your delicious aloo chat is now ready to be served and savored. Whether enjoyed as a snack, appetizer, or even a light meal, this flavorful dish is sure to delight your taste buds with its irresistible combination of textures and flavors. Serve it hot and fresh, garnished with a sprinkle of chaat masala for an extra burst of zestiness.

    Tips for Making the Perfect Aloo Chat 

    • Ensure the aloo tikkis are crispy on the outside and soft on the inside by frying them over medium heat until golden brown.
    • Customize the level of spiciness in your aloo chat by adjusting the amount of green chilies used in the recipe.
    • Experiment with different chutney flavors, such as sweet date chutney or  to create unique variations of aloo chat.

    Variations of Aloo Chat 

    • Aloo Tikki Chat: Transform this recipe into a heartier dish by topping the aloo tikkis with a generous serving of chickpea curry, yogurt, and chutneys, creating a wholesome and satisfying meal.
    • Aloo Chat with Ragda: Incorporate ragda, a flavorful white pea curry, into your aloo chat for an extra dose of protein and richness.

    Benefits of Aloo Chat 

    • Nutrient-Rich: Potatoes, the main ingredient in aloo chat, are rich in vitamins, minerals, and antioxidants, making this dish not only delicious but also nutritious.
    • Quick and Easy: With simple ingredients and minimal preparation, aloo chat is a convenient snack or meal option for busy days.

    FAQs (Frequently Asked Questions) 

    Q: Can I make the aloo tikkis ahead of time?

    A: Yes, you can prepare the aloo tikkis in advance and store them in the refrigerator. Simply reheat them in a preheated oven or on a skillet before assembling the aloo chat.

    Q: Can I make this recipe vegan-friendly?

    A: Absolutely! This recipe is inherently vegan, as it does not contain any animal products. Just ensure that the chutneys you use are also vegan-friendly.

    Q: Can I add other toppings to my aloo chat?

    A: Certainly! Get creative with your toppings by adding ingredients such as sev (crispy chickpea flour noodles), pomegranate seeds, or grated cheese for additional flavor and texture.

    For more delicious recipes, explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad) Recipe, Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe, Raj Kachori (Crunchy Chaat) Recipe, Vegetable Biryani Recip. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Rabri (Malai – Kerchan)

    Rabri (Malai – Kerchan)

    Rabri

    Rabri (Malai – Kerchan)

    Rabri or rabadi is a North Indian delicacy. It is served as a dessert. Rabri is a reduced milk, cooked little differently instead of creamy rubri is lumpy.  I like this dish because you can serve alone or over malpua, jalebi, gulab jamun, or waffles. There are countless combinations you can come up with.
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    Prep Time 5 minutes
    Cook Time 39 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 cups of milk
    • 2 tablespoons sugar
    • 1/4 teaspoon crushed cardamom
    • 2 teaspoon sliced almonds
    • 2 teaspoon sliced pistachios

    Instructions
     

    • To make rabri use wide heavy frying pan. Boil the milk over medium high heat as milk comes to boil reduce the heat to low medium.
    • Move the layer of foaming from boiling milk towards the rim, do the same as milk foams again. Keep doing this until milk is about 3/4 in volume. This should take about 30 minutes after milk first comes to boil. Note: it is important to keep the heat low otherwise milk on the rim will start burning.
    • After about 20 minutes of boiling milk add the sugar and cardamom, continue to boil, until it is 3/4 in volume. Add almonds and keep pistachios for garnishing. Turn of the heat, remove the cream from the rim and fold it into milk.
    • Rabri is ready, taste best when it is served chilled. But if you are serving rubric with part of other dessert use warm.
    Tried this recipe?Let us know how it was!

    1. To make rabri use wide heavy frying pan. Boil the milk over medium high heat as milk comes to boil reduce the heat to low medium.
  • Vegetable Rice Cutlets

    Vegetable Rice Cutlets

    Vegetable Rice Cutlets

    Vegetable Rice Cutlets

    Vegetable rice cutlets are great as an appetizer or snack for any get together. These cutlets are made with rice blended with mixed vegetables. This is an easy and quick recipe to make. Vegetable rice cutlets are crisp outside and soft inside. Try it!
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    Prep Time 20 minutes
    Cook Time 15 minutes
    Course Appetizer
    Cuisine Indian
    Servings 16 cutlets

    Ingredients
      

    • 2 cups cooked rice
    • 1 small potato peeled and cut in small pieces
    • 1 cup mixed vegetables cut into very small pieces (green beans, bell pepper and carrot)
    • 2 teaspoon ginger chopped
    • 1/2 teaspoon red chili powder, adjust to taste
    • 1-1/2 teaspoons salt
    • 1 teaspoon cumin seeds
    • 1 tablespoon corn starch
    • Oil to fry

    Instructions
     

    • Pat dry all the vegetables.
    • Put all the ingredients in food processer and mix for about half a minutes. Mix should not become like paste and you should be able to see all the vegetables.
    • Remove from the food processer, rice mix will be textured of chunky soft dough. Divide the mix into 16 pieces and roll them into flat patties about 1/2 inch thick.
    • Heat the oil in a frying pan on medium high heat. Drop the cutlets slowly into it, taking care not to overlap them.
    • Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 to 6 minutes. Take them out over a paper towel.
    • For best taste serve them hot. Cutlets taste great with cilantro chutney.
    Tried this recipe?Let us know how it was!

    Vegetable Rice Cutlet Recipe

    Vegetable Rice Cutlet is a delectable appetizer that is not only gluten-free but also suitable for both Krishna Janmashtami and Navaratri celebrations. This snack is prepared by combining cooked rice with various finely chopped vegetables, forming a mixture that is then shaped into patties and fried until golden brown.

    Being vegan-friendly, these cutlets cater to a wide range of dietary preferences. 

    They serve as delightful snacks or appetizers, perfect for any occasion or gathering. In this guide, we will explore the delightful world of Vegetable Rice Cutlets. These savory treats are perfect for any occasion, whether you’re hosting a party or simply craving a flavorful snack.

    Packed with wholesome ingredients and bursting with flavor, these cutlets are sure to be a hit with your family and friends.

    How to Make Vegetable Rice Cutlet: A Step-by-Step Guide

    Prep the Vegetables: For perfect texture, ensure all vegetables are meticulously dried. Pat them dry to remove excess moisture that can affect the final consistency.

    Combine Ingredients: Assemble all ingredients in a food processor. Pulse carefully to achieve a cohesive mixture with some texture. Avoid over-processing into a paste.

    Shape the Cutlets: Transfer the mixture – it should be a chunky, pliable dough. Divide it into 16 equal portions. Shape each portion into a flat patty, about half an inch thick, for even cooking.

    Fry to Golden Perfection: Heat oil in a frying pan over medium-high heat. Add enough oil to submerge half the patty. Gently place patties in the hot oil, ensuring they don’t touch. Fry for 5-6 minutes, turning occasionally, until golden brown.

    Drain and Serve: Transfer the golden cutlets to absorbent paper towels to remove excess oil while maintaining crispness.

    Variations:

    You can customize Vegetable Rice Cutlets according to your preferences and dietary restrictions. Here are some variations to try:

    Spicy Variation: Add chopped green chilies or a dash of chili powder to the mixture for an extra kick of heat.

    Cheesy Variation: Mix in grated cheese to the filling mixture for a gooey and indulgent twist.

    Vegan Variation: Replace potatoes with mashed chickpeas or sweet potatoes for a vegan-friendly option.

    Gluten-Free Variation: Use gluten-free bread crumbs or crushed cornflakes for coating to make the cutlets suitable for those with gluten intolerance.

    FAQs:

    Can I bake the cutlets instead of frying them?

    Yes, you can bake the cutlets in a preheated oven at 375°F (190°C) for 20-25 minutes or until they are golden brown and crispy.

    Can I use leftover rice?

    Absolutely! Vegetable rice cutlets are a great way to use leftover rice. Just make sure it’s cooked and cooled completely.

    Can I freeze the cutlets for later use?

    Yes, you can freeze the uncooked cutlets in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw them in the refrigerator before frying or baking.

    How long will they stay fresh?

    Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven until warmed through.

    For more delicious recipes, visit Manjula’s Kitchen and explore other Recipes. If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad) Recipe, Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe, Raj Kachori (Crunchy Chaat) Recipe, Vegetable Biryani Recip. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Hara Bhara Kabab – Vegetable Cutlet

    Hara Bhara Kabab – Vegetable Cutlet

    Hara Bhara Kabab (Vegetable Cutlet)

    Hara Bhara Kabab – Vegetable Cutlet

    Hara bhara kabab is a popular tasty snacks in Indian restaurants. This spicy delicious snack is deep fried made with spinach and potatoes flavored with spice mix. Hara bhara kabab is crispy outside and soft inside. Hara Bhara Kebabs are absolutely delicious appetizer and looks like cutlets.
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    Prep Time 20 minutes
    Cook Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 20 kababs

    Ingredients
      

    • 6 cup spinach finely chopped, (do remove all the stems)
    • 1-1/2 cup potatoes boiled, peeled and shredded
    • 2 teaspoons oil
    • ½ teaspoon cumin seeds (jeera)
    • 1 teaspoon ginger finely chopped
    • 3/4 teaspoon salt
    • 3 tablespoons corn starch
    • ¼ cup finely chopped cilantro (hara dhania)
    • 2 tablespoons green chili finely chopped
    • Also need oil to fry

    Instructions
     

    • Heat the oil in a saucepan on medium-high heat. Oil should be moderately hot add cumin seeds. After the cumin seeds crack, add the spinach.
    • Stir-fry, making sure to press the spinach down so the water can evaporate. Cook the spinach until most of the water has evaporated. Spinach still should be moist not dry.
    • After spinach is at room temperature, add to the potatoes with all other ingredients, ginger, cilantro, green chilies, salt, and corn starch. Mix will be the consistency of soft dough.
    • Divided the mix to 20 equal parts and roll them into oval shapes.
    • Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put small piece of the mix in oil. It should sizzle and come up slowly. If oil is very hot kababs will not cook through and will not be crispy.
    • Fry the kababs in small batches. Fry kababs until golden-brown all around, this should take about 6-7 minutes.
    • Serve them hot with sweet and sour tamarind chutney.
    Tried this recipe?Let us know how it was!

    Hara Bhara Kabab Recipe – A Delicious Veggie Treat 

    Hara Bhara Kabab is a delightful appetizer commonly enjoyed during Diwali celebrations. These gluten-free and vegan kababs are perfect for parties and gatherings, offering a flavorful snack option. Made with a mix of spinach, potatoes, peas, and spices, Hara Bhara Kabab is not only delicious but also caters to dietary preferences, making it an inclusive choice for various guests.

    Are you craving a delightful snack that’s not only tasty but also healthy? Look no further than hara bhara kabab! These delightful vegetable cutlets are packed with the goodness of spinach, peas, and potatoes, making them a wholesome treat for any occasion. In this hara bhara kabab recipe, I’ll walk you through the steps to create these crispy delights at home, ensuring you achieve the perfect texture and flavor every time.

    How to Make Hara Bhara Kabab – Step by Step Guide 

    • Preparing the Vegetables: Begin by blanching spinach leaves and peas until they are tender. Drain them well and set aside. Boil and mash the potatoes until they are smooth and lump-free.
    • Making the Kabab Mixture: In a mixing bowl, combine the blanched spinach, peas, and mashed potatoes. Add finely chopped green chilies, ginger, and coriander leaves for a burst of flavor. Season the mixture with salt, garam masala, and chaat masala to enhance the taste.
    • Binding the Ingredients: To bind the mixture together, add breadcrumbs or roasted chickpea flour (besan). This will help absorb excess moisture and give the kababs a nice texture. Mix everything thoroughly until well combined.
    • Shaping the Kababs: Take small portions of the mixture and shape them into round or oval patties. Press them gently between your palms to ensure they hold their shape. You can also coat the kababs with additional breadcrumbs for extra crispiness.
    • Frying the Kababs: Heat oil in a pan for shallow frying or deep frying, depending on your preference. Once the oil is hot, carefully place the kababs in the pan and fry them until they turn golden brown and crispy on both sides.

    Tips for Perfect Hara Bhara Kababs 

    • Use Fresh Ingredients: For the best flavor and texture, use fresh spinach, peas, and potatoes. Avoid using frozen vegetables as they may contain excess moisture, affecting the consistency of the kababs.
    • Adjust Spices to Taste: Feel free to adjust the amount of green chilies, ginger, and spices according to your taste preferences. You can make the kababs milder or spicier to suit your palate.
    • Add Nutritional Boost: Sneak in additional veggies like grated carrots or finely chopped bell peppers for added nutrition and flavor. These kababs are a great way to get picky eaters to consume their vegetables.
    • Make Ahead and Freeze: You can prepare the kabab mixture in advance and freeze it for later use. Simply shape the mixture into patties, arrange them on a baking sheet, and freeze until firm. Once frozen, transfer the patties to a freezer bag or container and store them for up to a month. When ready to enjoy, thaw the kababs in the refrigerator and fry as directed.

    Variations of Hara Bhara Kabab 

    • Paneer Hara Bhara Kabab: Add crumbled paneer (Indian cottage cheese) to the kabab mixture for a creamy and rich texture. Paneer adds protein and enhances the taste of the kababs.
    • Corn and Spinach Kabab: Replace peas with sweet corn kernels for a slightly sweet flavor and crunchy texture. Corn and spinach complement each other beautifully, making these kababs a crowd-pleaser.
    • Quinoa and Vegetable Kabab: For a healthier twist, substitute a portion of the potatoes with cooked quinoa. Quinoa adds protein, fiber, and a nutty flavor to the kababs, making them a nutritious snack option.

    Benefits of Hara Bhara Kabab 

    • Rich in Nutrients: Hara bhara kababs are loaded with vitamins, minerals, and antioxidants from the spinach, peas, and other vegetables. They make for a nutritious snack or appetizer option.
    • Vegetarian Protein Source: These kababs are an excellent source of plant-based protein, especially when made with ingredients like peas, chickpea flour, and paneer. They are perfect for vegetarians and vegans looking to increase their protein intake.
    • Low in Calories: When shallow fried or baked, hara bhara kababs are relatively low in calories compared to traditional fried snacks. They offer a guilt-free indulgence without compromising on taste.

    FAQs About Hara Bhara Kabab 

    Can I Bake Hara Bhara Kababs Instead of Frying Them?

    • Yes, you can bake hara bhara kababs in a preheated oven at 375°F (190°C) for 20-25 minutes or until they are golden brown and crispy. Remember to brush or spray the kababs with oil before baking to help them brown evenly.

    Can I Make Hara Bhara Kababs Gluten-Free?

    • Absolutely! Simply replace breadcrumbs with crushed cornflakes or gluten-free oats to make the kababs gluten-free. You can also use chickpea flour (besan) instead of breadcrumbs for binding.

    Are Hara Bhara Kababs Suitable for Kids?

    • Yes, hara bhara kababs are kid-friendly and a great way to sneak in some vegetables into their diet. You can adjust the spiciness level to suit their taste preferences and serve them with their favorite dipping sauce or chutney.

    Can I Freeze Hara Bhara Kabab Mixture?

    • Yes, you can prepare the kabab mixture in advance and freeze it for later use. Simply shape the mixture into patties, arrange them on a baking sheet, and freeze until firm. Once frozen, transfer the patties to a freezer bag or container and store them for up to a month. Thaw them in the refrigerator before frying.
    • Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad) Recipe, Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe, Raj Kachori (Crunchy Chaat) Recipe, Vegetable Biryani Recipe. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.