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Category: Summer Recipes

Fun Summer Recipes: Refreshing Indian Food Ideas

Summer is the perfect time to enjoy light, refreshing, and flavorful dishes that are easy to prepare. Indian cuisine offers a variety of fun summer recipes that are both delicious and nutritious. Whether you’re looking for summer recipes Indian style or traditional Indian food recipes that are perfect for hot weather, Manjula’s Kitchen has a range of options to suit every palate. Let’s explore some fantastic dishes that will make your summer meals exciting and enjoyable.

Classic Summer Recipes Indian Style

Mango Lassi

Mango Lassi is a popular Indian yogurt drink made with ripe mangoes, yogurt, and a touch of sugar. This refreshing drink is perfect for cooling down on a hot summer day and is a favorite among fun summer recipes. It’s easy indian recipes and can be enjoyed as a drink or a dessert.

Pani Puri

Pani Puri is a beloved Indian street food that is perfect for summer. Crispy puris are filled with spicy and tangy water, chickpeas, and potatoes. This dish is a great example of summer recipes Indian style, offering a burst of flavors in every bite. It’s a fun and interactive dish that is always a hit at parties.

Refreshing Indian Food Recipes for Summer

Cucumber Raita

Cucumber Raita is a cooling side dish made with yogurt, grated cucumber, and spices. This dish is a staple in Indian cuisine and is perfect for the summer months. It can be paired with any meal to add a refreshing element, making it one of the best low calorie Indian food recipes for summer.

Mint Lemonade

Mint Lemonade is a refreshing drink made with fresh mint leaves, lemon juice, and a touch of sugar. This drink is perfect for quenching your thirst on a hot day and is a great addition to your collection of fun summer recipes. It’s simple to make and incredibly refreshing.

Light and Healthy Summer Recipes Indian Style

Vegetable Salad

Vegetable Salad is a light and healthy dish that fits well within summer recipes Indian style. Made with fresh vegetables like cucumbers, tomatoes, carrots, and, this salad is tossed with a simple dressing of lemon juice and chaat masala. It’s a nutritious and tasty option for a light meal.

Fruit Chaat

Fruit Chaat is a refreshing and nutritious snack made with a mix of fresh fruits, spices, and lime juice. This dish is a delightful example of fun summer recipes that can be enjoyed as a snack or a dessert. It’s perfect for those looking for a sweet treat that is also healthy.

Indian Food Recipes for Summer Lunches

Aloo Gobi

Aloo Gobi is a classic Indian dish made with potatoes and cauliflower. This flavorful and hearty dish is perfect for a summer lunch. Serve it with roti or rice for a complete meal. The combination of tender potatoes and cauliflower florets cooked with aromatic spices makes this dish irresistible.

Lemon Rice

Lemon Rice is a tangy and flavorful rice dish made with cooked rice, lemon juice, peanuts, and spices. This dish is a staple in South Indian cuisine and is perfect for summer. It’s light, refreshing, and easy to prepare, making it a great choice for a summer lunch.

Cooling Indian Desserts for Summer

Kulfi

Kulfi is a traditional Indian ice cream made with thickened milk, sugar, and flavored with cardamom, saffron, and nuts. This dessert is a favorite among Indian food recipes for summer. It’s rich, creamy, and incredibly refreshing, perfect for cooling down on a hot day.

Coconut Ladoo

Coconut Ladoo are sweet balls made from grated coconut and condensed milk, often flavored with cardamom. These ladoos are a delightful example of fun summer recipes that can be enjoyed as a dessert or a snack. They are easy to make and a hit with both kids and adults.

Hydrating Indian Drinks for Summer

Jaljeera

Jaljeera is a tangy and spicy drink made with tamarind, mint, cumin, and black salt. This drink is perfect for cooling down and refreshing your palate. It’s a staple in many Indian households during the summer and is a must-try among summer recipes Indian style.

Aam Panna

Aam Panna is a refreshing drink made from raw mangoes, sugar, and spices. This drink is known for its cooling properties and is a great way to beat the summer heat. It’s easy to make and a favorite among Indian food recipes for summer.

Elevating Your Summer Menu

To elevate your summer menu, consider incorporating dishes from various categories that enhance these fun summer recipes. Introducing Indian snacks like pani puri and vegetable salad can offer a delightful mix of flavors and textures.

For a sweet conclusion, explore Indian desserts such as kulfi and coconut ladoo. Offering healthy options like cucumber raita and fruit chaat can provide lighter meal choices.

Planning a large gathering? The popular party recipe category is packed with dishes that will impress your guests and make your celebration unforgettable. Adding North Indian recipes like aloo gobi or lemon rice can bring an authentic touch to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular fun summer recipes? 

A: Some popular fun summer recipes include Mango Lassi, Pani Puri, Cucumber Raita, Mint Lemonade, Vegetable Salad, Fruit Chaat, Kulfi, Coconut Ladoo, Jaljeera, and Aam Panna. These dishes are refreshing, delicious, and perfect for hot weather.

Q: How can I make traditional Indian food recipes suitable for summer? 

A: To make traditional Indian food recipes suitable for summer, try recipes like Cucumber Raita, Lemon Rice, and Aloo Gobi. These recipes are light, refreshing, and easy to prepare.

Q: What are some easy summer recipes Indian style? 

A: Some easy summer recipes Indian style include Mint Lemonade, Vegetable Salad, and Cucumber Raita. These dishes are quick to prepare and provide the necessary refreshment during hot weather.

Q: Can I prepare Indian summer recipes in advance? 

A: Yes, many Indian summer recipes can be prepared in advance and stored. Dishes like Mango Lassi and Mint Lemonade can be made ahead of time and refrigerated, while snacks like Pani Puri can be prepped and assembled later.

Q: What are some healthy Indian food recipes for summer? 

A: Some healthy Indian food recipes for summer include Vegetable Salad, Fruit Chaat, Cucumber Raita, and Lemon Rice. These dishes are nutritious, light, and perfect for maintaining a healthy diet during the summer months.

Conclusion

Fun summer recipes are a celebration of diverse flavors and refreshing ingredients. Whether you’re looking for summer recipes Indian style or Indian food recipes that are perfect for hot weather, these dishes will bring variety and flavor to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian summer foods. Happy cooking and happy summer!

By incorporating these dishes into your summer menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for refreshing drinks, light meals, or sweet treats, there’s a summer recipe Indian style to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Mojito Mocktail

    Mojito Mocktail

    Refreshing Mojito Mocktail served in tall glasses with cucumber slices, lemon, and mint leaves.

    Mojito Mocktail, Non-Alcoholic

    Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super easy, simple and is a delicious combination of flavors.  
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Drinks
    Cuisine Indian
    Servings 2 people

    Ingredients
     
     

    • 1 cup cucumber peeled deseeded and cubed
    • 2 Tbsp mint leaves chopped, just the leaves
    • 4 Tbsp simple syrup
    • 4 Tbsp lime juice
    • 1/2 tsp ginger paste

    For Garnishing

    • cucumber slices
    • lime wedges
    • mint leaves for garnish

    Also need

    • ice cubes
    • soda water

    Instructions
     

    • Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated.
    • Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste.
    • Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice.
    Tried this recipe?Let us know how it was!

    Mojito Mocktail: How to make Mojito Mocktail without Alcohol

    Mojito Mocktail is a non-alcoholic beverage of classic Mojito cocktail, featuring a refreshing blend of lime, mint, sugar, and soda water. Bursting with citrus and herbal flavors, this mocktail is the perfect thirst-quencher for any occasion, whether hosting a summer party or just casually craving to get some sweet cold drinks to beat the heat.

    Why Drink Mojito Mocktail at the first place at all:

    1. Its Refreshing and Hydrating: The Mojito Mocktail is incredibly refreshing and hydrating, thanks to its combination of lime juice, mint, and soda water. It’s the perfect drink for staying cool and hydrated on hot summer days or after a workout.
    2. Citrusy Boost of Vitamin C: The lime juice in the Mojito Mocktail provides a tangy burst of flavor and a boost of vitamin C. Vitamin C is essential for immune function, skin health, and wound healing, making this mocktail nutritious.
    3. Herbal Infusion: Fresh mint leaves add a burst of herbal freshness to the Mojito Mocktail, providing a cooling sensation and a pleasant aroma. Mint is also known for its digestive properties, making this mocktail a soothing option for after meals.
    4. Versatile and Adaptable: The Mojito Mocktail is incredibly versatile and can be customised according to personal taste preferences. You can adjust the sweetness, tartness, and mintiness to suit your palate, making it a crowd-pleaser for guests of all ages.

    Variations of Summer Beverages:

    1. Aam ka Panna: Aam ka Panna (Raw Green Mango Drink) is a refreshing mango drink that is made from raw green mangoes and some mild spices.
    2. Fruit Smoothie: This great smoothie consists of cantaloupes, strawberries, and yogurt with a touch of ginger giving a nice and tangy taste.
    3. Kale and Spinach Smoothie: Kale and spinach smoothie, is a healthy way to start your day! This is a delicious and refreshing drink. 
    4. 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.

    Tips for Making Perfect Mojito Mocktail:

    1. Use Fresh Ingredients: For the best flavor, use fresh lime juice, mint leaves, and high-quality soda water in your Mojito Mocktail. 
    2. Muddle Gently: When mixing the mint leaves and lime wedges, be sure to do so gently to release their flavors without crushing them into a pulp. Muddling too vigorously can result in bitter flavors from the mint stems and pith of the lime.
    3. Adjust Sweetness to Taste: Taste the mocktail as you go and adjust the sweetness to your liking. You can more or less use simple syrup or sugar depending on how sweet you prefer your mocktail.
    4. Serve Chilled: Serve the Mojito Mocktail over ice in a chilled glass for maximum refreshment. Garnish with a sprig of fresh mint and a slice of lime for a beautiful presentation.

    FAQs about Mojito Mocktail:

    Can I make Mojito Mocktail in advance? 

    While it’s best to prepare Mojito Mocktail fresh to enjoy its vibrant flavors, you can pre-mix the lime juice, mint leaves, and simple syrup in advance and store them in the refrigerator until ready to serve. Add soda water and ice just before serving.

    Can I make Mojito Mocktail without sugar? 

    Yes, you can make Mojito Mocktail without sugar by using a sugar-free sweetener such as stevia or monk fruit sweetener. Adjust the sweetness to your taste preference, keeping in mind that the sugar helps balance the tartness of the lime juice.

    Can I make Mojito Mocktail with other herbs?

     While mint is the traditional herb used in Mojito Mocktail, you can experiment with other herbs such as basil, cilantro, or thyme for a unique twist. Be mindful of the flavor profile of the herbs and adjust the quantities accordingly.

    Whether enjoyed as a refreshing summer cooler or a festive party drink, its citrusy and herbal flavors are sure to delight your taste buds. With endless variations to explore and simple tips to follow, you can easily master the art of making perfect Mojito Mocktails at home and impress your family and friends with your mixology skills.

    Stay tuned for more culinary delights at Manjula’s Kitchen!

  • Khatta Meetha Chivda

    Khatta Meetha Chivda

    Khatta Meetha Chivda

    khatta Meetha chivda

    Khatta Meetha chivda is a popular tea time snack. This delicious sweet and salty snack can be enjoyed by all ages. Chivda is a flat rice, also known as poha.
    5 from 3 votes
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course Snack
    Cuisine Indian
    Servings 8 people

    Ingredients
     
     

    • 2 cup chivda or poha available in different thickness, thick, medium, thin or nylon poha, I am using medium
    • 1/2 cup peanuts
    • 1/2 cup sugar
    • 1/4 tsp turmeric
    • 1/2 tsp salt
    • 1/8 tsp citric acid
    • 1/4 tsp red chili powder
    • About 18 curry leaves
    • Also need oil to fry

    Instructions
     

    • Grind sugar, salt, citric acid and red chili powder together making sugar in to powder. And all the ingredients will be mixed evenly. Set aside.
    • Wash and pet dry curry leaves and let it air dry for at least 10 minutes or more.
    • In a frying pan take about 1” of oil and heat on medium heat. Oil should be moderately hot. Put about 1/4 cup of chivda in an oil, chivda should come up right away, (otherwise oil is not hot enough) as soon chivda comes up over oil, lower the heat to low and stir fry chivda till it doubles in size but remains white in color. Take out fried chivda in a strainer to drain out excess oil. Repeat the process and fry the remaining chivda.
    • In the same oil fry peanuts over low heat till they are light brown.
    • Fry the curry leaves until they are crisp.
    • Take another frying pan large enough to hold all the ingredients, put I teaspoon of oil in the pan over low heat. put turmeric stir and put chivda, keep mixing till it is mixed well and chivda will be light yellow turn off the heat and let the chivda come to room temperature.
    • Add peanuts, sugar mix, and crush the curry leaves over. Mix it gently until all the ingredients are incorporated well.

    Notes

    You can store the Khatta Meetha Chivda, in a air tight container for a month. Store it in an air-tight container and enjoy this scrumptious snack for up to 2 months…!!
    Tried this recipe?Let us know how it was!
  • Aloo Bread Pakora Recipe

    Aloo Bread Pakora Recipe

    Potato Bread Pakoras

    Aloo (Potatoes) Bread Pakora

    Aloo bread pakora, bread stuffed with spicy potatoes, coated with gram flour and deep fry. Spicy hot aloo bread pakora is a tasty compliment for afternoon tea or served as an appetizer. Aloo bread pakora is crunchy outside, spicy and soft inside.
    5 from 1 vote
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 8 bread slices, I have already trim the edges of the bread slices
    • 3 medium potatoes boiled peeled and finely chopped (this will make 2 cups of chopped potatoes)
    • 1 tbsp oil
    • 1/2 tbsp cumin seeds (jeera)
    • 1/8 tbsp turmeric (haldi)
    • 1/4 tbsp mango powder (amchoor)
    • 1 tbsp finely chopped ginger
    • 1 green chili finely chopped adjust to taste
    • 2 tbsp chopped cilantro (hara dhania)
    • 1/2 tbsp salt adjust to taste

    For Batter

    • 3/4 cup besan, gram flour
    • 1/8 tbsp asafetida (hing)
    • 1/4 tbsp baking soda
    • 1/4 tbsp red pepper
    • 1/2 tbsp salt adjust to taste
    • 1 tbsp oil
    • About 3/4 cup of water

    Instructions
     

    Batter

    • In a bowl mix besan, salt, asafetida, pepper, baking powder and oil. Add water slowly to make a thick and smooth batter. Set aside.

    Filling

    • Heat oil in a frying pan on medium heat moderately.
    • Add cumin seeds as the seeds crack add potatoes, ginger, green chili, turmeric, mango powder, and salt.
    • Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.

    Making the Pakoras

    • Trim the edges of the bread slices.
    • Wet your palms with water, place the slice between your palms and press lightly making sure bread is moist, not wet.
    • Roll 1½ tablespoons of the mixture at a time into round balls. (The size of the potato balls will depend on the size of the bread.)
    • Place the filling in the center of the bread and mold the bread to completely cover the potatoes all around, giving a round shape. Repeat to make all the rolls. Before frying.
    • Heat about 1 inch of oil in a frying pan on medium high heat moderately. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
    • Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan.
    • Turn them occasionally. Fry the pakoras until all sides are golden-brown.
    • Aloo bread pakoras will take about four minutes to cook.
    • Cut them in half before serving. Serve them with mint chutney.
    Keyword bread pakora
    Tried this recipe?Let us know how it was!

    Bread Potato Pakora: A Delicious Snack for Any Occasion 

    Bread potato pakora is a popular vegan Indian snack made by coating bread slices with a spiced potato mixture and then deep-frying them until crispy and golden brown. It’s a versatile dish that can be enjoyed as a tea-time snack or as an appetizer for parties and gatherings. In this recipe, we’ll explore how to make delicious bread potato pakoras at home.

    How to Make Potato Bread Pakora 

    To make potato bread pakora, start by preparing the potato stuffing. Boil potatoes until they are soft, then mash them and mix them with spices such as turmeric, cumin, coriander, and salt. Next, take slices of bread and spread a layer of the potato mixture between two slices to form sandwiches. Cut the sandwiches into triangles or rectangles. Prepare a batter using gram flour (besan), water, salt, and spices such as chili powder and ajwain. Dip the potato-stuffed bread sandwiches into the batter, ensuring they are fully coated. Deep fry the pakoras until they are golden brown and crispy. Serve hot with chutney or ketchup.

    Potato Stuffed Bread Pakora Recipe: Tips for Success 

    • Use fresh bread: Fresh bread works best for making bread potato pakoras as it holds its shape better during frying.
    • Adjust the spices: Feel free to adjust the spices in the potato mixture and batter according to your taste preferences. You can make it spicier by adding more chili powder or milder by reducing the amount of spices.
    • Ensure even frying: Make sure the oil is hot enough before frying the pakoras to ensure they cook evenly and become crispy.
    • Serve immediately: Bread potato pakoras are best enjoyed hot and crispy, so serve them immediately after frying for the best taste and texture.

    Variations of Bread Potato Pakora 

    • Cheese-filled: For an indulgent twist, you can add a slice of cheese along with the potato mixture between the bread slices before frying.
    • Vegetable-packed: Add finely chopped vegetables such as bell peppers, or spinach to the potato mixture for added flavor and nutrition.
    • Sauce-dipped: Serve the pakoras with a tangy tamarind chutney or mint yogurt sauce for a burst of flavor.

    How to Make Potato Bread Pakora: Serving Suggestions 

    Bread potato pakoras can be served as a standalone snack with green chutney, tamarind chutney, or ketchup. They also pair well with a hot cup of tea or coffee, making them perfect for afternoon gatherings or rainy-day munching. Additionally, you can serve them alongside other Indian snacks such as samosas, pakoras, or chaat for a complete spread.

    Benefits of Bread Potato Pakora 

    • Quick and easy: Bread potato pakoras can be made in a relatively short amount of time, making them perfect for when you need a quick snack or appetizer.
    • Kid-friendly: Children tend to love the crispy texture and flavorful filling of bread potato pakoras, making them a great way to sneak in some veggies.
    • Customizable: You can customize the spices and fillings in bread potato pakoras to suit your taste preferences or dietary restrictions.

    FAQs about Bread Potato Pakora 

    Q: Can I make bread potato pakoras ahead of time?

    A: While bread potato pakoras are best enjoyed fresh, you can prepare the potato stuffing and batter ahead of time and assemble and fry the pakoras just before serving.

    Q: Can I bake bread potato pakoras instead of frying them?

    A: While traditionally bread potato pakoras are deep-fried for a crispy texture, you can try baking them in the oven for a healthier alternative. Simply brush them with oil and bake at a high temperature until they are golden brown and crispy.

    Q: Can I freeze bread potato pakoras?

    A: While bread potato pakoras are best enjoyed fresh, you can freeze them after frying. Allow them to cool completely, then place them in an airtight container or freezer bag and freeze for up to one month. To reheat, simply bake them in a preheated oven until heated through.

    If you’re interested in exploring more recipes similar to aloo bread pakora, be sure to check out Manjula’s Kitchen for a wide range of Indian snacks, appetizers, and main courses. From samosas to chaat to curries, you’ll find delicious and authentic Indian recipes to try at home.

    Explore more recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Fruit Smoothie

    Fruit Smoothie

    Fruit Smoothie

    Fruit Smoothie

    This Fruit smoothie is a delicious and healthy drink, and also quick and easy to make. Fruit smoothie is one of my favorite summer drinks. This great smoothie consists of cantaloupes, strawberries, and yogurt with a touch of ginger giving a nice and tangy taste. Try this recipe for the perfect almost-summer drink.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 5 minutes
    Course Beverages
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 cup cantaloupe cut into small pieces (kharbooja)
    • 3-4 strawberries cut into small pieces
    • 1/3 cup yogurt (curd, dahai)
    • 2 tbsp sugar, adjust
    • 2 tbsp ginger juice, freshly squeezed
    • 1/4 cup orange juice freshly squeeze
    • 1 cup crushed ice

    Instructions
     

    • Put the cantaloupes and strawberries in a blender and process on high speed until smooth, add yogurt, orange juice, ginger juice and sugar blend until everything mixed well. Add ice blend on high speed until there is no ice and smoothie is little frothy. Pour into glasses and serve.

    Notes

    Notes
    Fruits should be ripe but do not use overripe fruits. Sugar needs to be adjusted depending on the fruits.
    You will also like to try Arugula and Melon Salad and Chilled Melon Soup
    Tried this recipe?Let us know how it was!
  • Falooda Kulfi Recipe

    Falooda Kulfi Recipe

    Falooda Kulfi

    Falooda Kulfi (Indian Ice Cream)

    Falooda Kulfi is a refreshing dessert. "Falooda" looks like rice noodles and they are made with cornstarch or arrowroot.  "Kulfi" is an Indian ice cream. This is a delicacy with street vendors all over India. One has to experience this delightful dessert to appreciate it.  You can also serve Falooda with any ice cream of your choice. Try this recipe to enjoy as one of my favorite summertime treats!
    No ratings yet
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    Course Beverages
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1/2 cup corn starch or arrowroot
    • 2 cup water
    • 1/2 cup sugar
    • 1/4 cup water
    • 12 strings of saffron
    • 1/2 cup kulfi for each serving, check my web site for kulfi recipe
    • Wide bowl of ice cold water with some ice

    Instructions
     

    • For syrup boil sugar, water and saffron together, as it comes to boil turn of the heat and stir the syrup making sure sugar has dissolved. Syrup needs to be chilled before serving, keep it in refrigerator.
    • Add water to corn starch slowly making sure there is no lumps, batter will look like consistency of milk.
    • Over low medium heat in a frying pan add the batter and cook stirring continuously till corn starch become translution and consistency of thick batter or soft lumpy dough. This will take about 10-12 minutes. Turn off the heat and remove from stove.
    • Let the mix cool off little bit and pour the hot mixture into sev maker using fine sev attachment. Press the sev maker over ice cold water, and let the sev string drop into the bowl.
    • Leave the falooda in ice cold water at least for 2 hours before using.
    • Falooda will stay good for about a week in refrigerator, but make sure falooda stays in chilled water.

    Notes

    Serving the Falooda Kulfi
    Use individual serving bowl, first layer the bowel with falooda, drizzle about 1 tablespoon of syrup. Put the kulfi then over the kulfi put some more faluda and finish off drizzling 1 tablespoon of syrup. Falooda kulfi is ready to serve! This just taste great.
    Keyword icecream
    Tried this recipe?Let us know how it was!
  • Tawa Naan Recipe

    Tawa Naan Recipe

    Tawa Naan (Naan without Tandoor)

    Tawa Naan, Naan Without Tandoor

    Naan is definitely the most popular bread in Indian restaurants. Traditionally, naan is cooked in a tandoor (hot clay oven). I have already done a naan recipe using the oven and I used pizza stone to give a tandoor texture. But I find at home "tawa naan" is much easier to make. Tawa Naan turns out really soft and it tastes great. It's hassle free because you don't need a tandoor or oven. Naan Goes well with chole, palak paneer or any gravy based dish.
    4.08 from 13 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup all-purpose flour plain flour, Maida
    • 1/4 tsp baking soda
    • 1/4 tsp salt
    • 1/4 tsp sugar
    • 1/4 cup yogurt room temperature
    • 1-1/2 tsp oil canola, vegetable
    • 1/4 cup look warm water use as needed

    Garnishing

    • 1 tbsp clear butter or ghee
    • 1 tbsp chopped cilantro
    • 1 tbsp green chili finely chopped
    • 1/4 tsp sea salt

    Instructions
     

    • We also need tawa or skillet to make naan, nonstick skillet will not work for this recipe. Iron tawa or skiller works the best for making Tawa Naan.

    Making Naan

    • For garnishing mix all the ingredients, butter, salt, cilantro, and green chili Set aside.
    • Mix the dry ingredients together, add 1 tablespoon of oil and yogurt mix it well. Then add the water gradually to make very soft dough but not sticky. Knead the dough on a lightly floured surface, knead the dough well. Apply light oil to the dough and cover. Let the dough sit for about 3 hours in warm place.
    • Dough should be about 1-1/2 time, knead the dough again on floured surface. Divide the dough in four parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.
    • Roll the naan one at a time on a lightly floured surface little less than 1/4 inch thick. Sprinkle the water lightly on one side of the naan.
    • Heat the tawa on medium heat, to check if tawa is ready sprinkle the few drops of water on tawa, water should sizzle.
    • Put water side naan over tawa, once the naan start bubbling and dough start drying, turn the tawa over flames keeping about 2 inch away from the flames to cook the naan from top. Note: yes naan will stick to tawa and will not fall of, this the reason you cannot use the nonstick skillet.
    • Once naan browned to your satisfaction, remove, and spread the butter mix over. Place in a on a plate and cover with a cloth to keep warm until serving. Naan is ready!

    Notes

    Serving Suggestion
    Taste best with Punjabi Chole or Palak Paneer
     
    Tried this recipe?Let us know how it was!

    How to make Naan at Home on Tawa Recipe – Manjula’s Kitchen 

    Tawa or Skillet: 

    Let’s dive into crafting the perfect Tawa Naan (Indian bread) at home with this easy Tawa Naan recipe. Begin by selecting the right equipment – an essential iron tawa or skillet. Forgo the nonstick skillet; the traditional iron one is crucial for achieving that perfect stickiness in your Tawa Naan.

    Garnishing: 

    Elevate your Tawa Naan with a delightful mix of clear butter, sea salt, chopped cilantro, and finely chopped green chili. This straightforward concoction adds richness, freshness, and a hint of heat, transforming your naan into a culinary masterpiece with our special naan on the tawa recipe.

    Mixing the Dry Ingredients: 

    At the heart of our Tawa Naan recipe lies the meticulous combination of dry ingredients. In a mixing bowl, blend Maida, baking soda, salt, and sugar. Add oil and yogurt – the oil ensures a smooth integration of flavors, and the yogurt contributes a creamy richness and subtle tanginess to the dough in this How to make naan at Home on Tawa guide.

    Gradual Addition of Water: 

    As you gradually add water to the dry mixture, witness the alchemy of dough creation. Water acts as the binding agent, transforming the dry ingredients into a soft, pliable dough. Aim for a texture that is soft yet not sticky, setting the stage for a naan that strikes the perfect balance between chewiness and tenderness in our naan on tawa recipe.

    Kneading and Resting the Dough: 

    The art of kneading takes center stage. On a lightly floured surface, the dough transforms. Well-kneaded and coated with a touch of oil, it is covered and left to rest for a patient for three hours. This period of repose allows the dough to rise, making it 1-1/2 times its original size, imparting a lightness that will be evident in the final Tawa Naan.

    Division and Resting: 

    Post-resting, knead again and divide the dough into four equal parts. Lightly roll the dough balls in flour, cover them, and grant them a five-minute interlude before the next act in our naan on the tawa recipe. This resting period allows the dough to gather its composure, ensuring a smooth rolling process.

    Rolling and Sprinkling: 

    Each naan takes shape individually, rolled on a lightly floured surface to a thickness slightly less than 1/4 inch. A sprinkle of water on one side adds subtle moisture, a touch that will contribute to the naan’s characteristic texture as per our how to make naan at home on Tawa guide.

    Cooking on the Tawa: 

    The Tawa, heated to a medium temperature with a few drops of water sprinkled on the surface sizzling, signals the readiness of the Tawa. The naan, waterside down, meets the hot surface. As it begins to bubble and the dough dries, a flip of the tawa over flames cooks the naan from the top. A crucial note underscores the unique nature of this process: the naan sticks to the Tawa, a characteristic that needs the use of a traditional iron surface rather than a nonstick skillet.

    Final Touch: 

    As the naan achieves the desired golden-brown hue, it exits the stage. A generous spread of the previously prepared butter mix crowns the naan with a final change of richness and flavor. Placed on a plate and covered with a cloth, the naan awaits its moment of glory, ready to be served warm and relished in our naan on tawa recipe.

    Serving Suggestion: 

    Completing our culinary symphony, the serving suggestion recommends pairing the Tawa Naan with Dal Makhani, Punjabi Chole, Palak Paneer, Butter Paneer Masala & Malai Kofta. This is not merely a suggestion but a curated experience, inviting us to savor the naan’s texture and flavor alongside these iconic accompaniments, creating a culinary ensemble that transcends the ordinary according to our how-to-make naan at home on tawa guide. 

  • Mint Chutney Recipe

    Mint Chutney Recipe

    Mint Chutney

    Mint Chutney – Indian Condiment

    Mint chutney is a delicious condiment, blend of mint and cilantro combined with spices. Most Indian snacks are incomplete without chutney. Chutney also tastes great with a main meal. Try using mint chutney as a spread for your sandwiches – it tastes great!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Course Chutney
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup packed mint (podina) leaves all the stems removed
    • 1 cup packed Cilantro (hara dhania)roughly chopped
    • 2 tbsp green chilies chopped (adjust to taste)
    • 2 tbsp lemon juice (adjust to taste)
    • 1/2  inch ginger chopped
    • 1 tbsp salt (adjust to taste)
    • 2 tbsp sugar
    • Pinch of asafetida (hing)
    • Approx. 3 tbsp water use as needed

    Instructions
     

    • Blend all ingredients, except the mint and cilantro, into a paste. Add mint and cilantro, a little at a time, and blend until smooth. Add water as needed.
    • Taste and adjust salt, green chilies, or lemon juice as desire.
    • Taste great with samosa, vegetable pakoras….

    Notes

    Suggestions
    You can make mint chutney in large quantity in advance and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of mint chutney as needed.  
    Tried this recipe?Let us know how it was!
  • Cabbage Pickle Recipe

    Cabbage Pickle Recipe

    Cabbage Pickle

    Cabbage Pickle (Bandh Gobhi Achar)

    Cabbage pickle is a spicy condiment with any meal. This is quick and easy to prepare. Traditionally Indian meals are not complete without pickles / relish.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Pickle
    Cuisine Indian

    Ingredients
      

    • 4 cup cabbage sliced, (patta gobhi, bandh gobhi)
    • 3 tbsp mustard seeds coarsely ground, (rai)
    • 1 tbsp fennel seeds coarsely ground (saunf)
    • 1/4 tbsp turmeric (haldi)
    • 1/2 tbsp chili powder adjust to taste
    • 1-1/2 tbsp salt
    • 1/8 tbsp asafetida (hing)
    • 1 tbsp mustard oil (sarso ka tale) this is my preference but you may use olive oil

    Instructions
     

    • Mix all the ingredients together with the cabbage and put in a glass jar. Set the jar in the sun for three to four hours.
    • Pickle can be refrigerated for about two weeks.

    Notes

    Serving Suggestions
    1. Cabbage pickle can also be used as a side dish.
    2. Use the pickle for sandwiches.
    Tried this recipe?Let us know how it was!
  • Spicy Indian Chips Recipe

    Spicy Indian Chips Recipe

    Spicy Indian Chips

    Spicy Indian (Flour) Chips

    If you like chips, and you like spicy food, these chips are for you. This is a quick and easy snack recipe. I have used flour tortillas and flavored them with Indian spice mix. They are hard to resist you will say just one more.
    No ratings yet
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    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 4 flour tortillas uncooked I am using 8” diameter tortillas
    • Oil to fry

    Spice Mix

    • 1 tbsp dry mint leaves available at Indian grocery store
    • 1 tbsp roasted cumin seed powder
    • 1/4 tbsp garam masala available Indian grocery store
    • 1/2 tbsp black salt available in Indian grocery store
    • 1/2 tbsp salt
    • 1/2 tbsp red chili powder
    • 1/2 tbsp mango powder (amchoor) available Indian grocery store
    • Generous pinch of citric acid (nimbu ka sat)

    Instructions
     

    • Spice mix, in a bowl mix all the spices really well. Set aside.
    • Prick the tortillas from both sides, this will limit chips from puffing and make them crisp.
    • Cut each tortilla in 8 triangles, like slicing pizza.
    • Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly.
    • Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly.
    • Take them out in a plate and sprinkle the spice mix on both sides right away, before they are dry. This will keep the spices on the chips. Repeat the process until all the chips are done.
    • After the chips cool to room temperature they can be stored in airtight container for 1 month.

    Notes

    Suggestions
    1. For Fried Tortillas If you don’t find uncooked tortillas use thin tortillas.
    2. Fried tortillas store well in air tight container for a month.
    3. Fried tortillas can be served in many different ways; a quick and easy way is to make Papdi Chaat. Serve them with Chole Chaat or Matra Chaat and I am sure you can find many other ways to serve them.
    4. For Spice mix Make spice mix in a big batch and use it like Chaat Masala over the sliced fruits, salad, with yogurt. I am sure you can find many other ways to use this spice mix.
    Tried this recipe?Let us know how it was!

    Savor the Crunch: Spicy Indian Flour Chips

    When it comes to irresistible snacks, spicy Indian flour chips top the list. These crunchy delights, known for their bold flavors and satisfying texture, are perfect for any occasion. Whether you’re hosting a party, looking for a quick bite, or craving a spicy snack, these chips are sure to please. In this article, we’ll explore the origins, variations, and tips for making the perfect Indian flour chips at home, along with maximizing the use of internal links to other delicious recipes.

    The Essence of Spicy Indian Flour Chips

    Spicy Indian flour chips are made from a simple dough of flour, spices, and herbs, rolled out thin and fried to crispy perfection. The combination of spices used in the dough gives these chips their distinctive flavor, making them a favorite snack among spice lovers. These chips are often enjoyed with a cup of tea or as an accompaniment to meals, adding a delightful crunch to every bite.

    Origins and Cultural Significance

    These chips have their roots in Indian street food culture, where they are commonly known as “namak pare” or “mathri.” They are especially popular during festivals and celebrations, symbolizing the joy and togetherness of these occasions. The simplicity of the ingredients and the ease of preparation have made spicy Indian flour chips a staple snack in many Indian households.

    Tips for Perfect Spicy Indian Flour Chips

    • Choosing the Right Flour: The base of these chips is typically made from wheat flour, but you can experiment with other flours like chickpea or rice flour for different textures and flavors.
    • Spice Blend: A perfect blend of spices is key. Common spices include cumin, ajwain (carom seeds), chili powder, and turmeric. Adjust the spice levels according to your preference.
    • Rolling the Dough: Roll the dough as thin as possible for the crispiest chips. Thicker chips will be harder and less crispy.
    • Frying: Fry the chips in hot oil until golden brown. Ensure the oil is at the right temperature to prevent the chips from absorbing too much oil and becoming greasy.

    Variations to Try

    While the classic spicy Indian flour chips are delicious on their own, you can try different variations to keep things interesting. For instance, you can add finely chopped spinach or fenugreek leaves to the dough for a nutritious twist. Adding sesame seeds or crushed peanuts can also enhance the flavor and texture. For more creative ideas, check out Sweet and Sour Guava Curry and Dodha Burfi (Punjabi Milk Fudge).

    Pairing and Serving Suggestions

    Spicy Indian flour chips can be enjoyed in various ways. Serve them with a side of tangy tamarind chutney or refreshing yogurt chutney for a flavor contrast. They also make a great addition to a snack platter alongside Sweet Potato Chaat or Moong Dal Halwa (Vegan). These chips are perfect for munching on their own or as a crunchy side to a meal.

    Making Indian flour chips at home allows you to control the ingredients and ensure a healthier snack option. By using whole grain flours and minimal oil, you can enjoy these tasty chips without the guilt. For more healthy homemade snack ideas, explore Millet Soup (Bajra Raab) and Vegetable Biryani (Instant Pot).

    Frequently Asked Questions

    Q: Can I bake these chips instead of frying?

    A: Yes, you can bake the chips for a healthier option. Preheat your oven to 375°F (190°C) and bake the rolled-out dough until crispy and golden brown, about 15-20 minutes.

    Q: How long can these chips be stored?

    A: Store the chips in an airtight container to keep them crispy. They can last for up to two weeks when stored properly.

    Q: Can I make these chips gluten-free?

    A: Absolutely. Substitute the wheat flour with gluten-free flour blends or chickpea flour to make gluten-free spicy Indian flour chips.

    Conclusion

    The spicy Indian flour chips recipe is a fantastic way to enjoy a crunchy and flavorful snack that is easy to make at home. Whether you’re a seasoned cook or a beginner, these chips are sure to become a favorite in your snack repertoire. For more exciting recipes and variations, explore other delightful dishes like [Sweet and Sour Guava Curry, [Dodha Burfi (Punjabi Milk Fudge), and Masala Bell Pepper Curry. Enjoy the journey of flavors and happy cooking!

  • Vegetable Biryani (Instant Pot)

    Vegetable Biryani (Instant Pot)

    A bowl of Vegetable Biryani garnished with fresh mint leaves

    Vegetable Biryani (Instant Pot)

    This next recipe is due to many of you requesting I do a tasty and delicious recipe using the Instant Pot. I decided to try a recipe for "Vegetable Biryani". I have been a little hesitant to do recipes using the Instant Pot. Maybe it's because I have been cooking for so long and I'm set in my habits, or maybe it's my age! I will say I have loved using my Instant Pot more as a pressure cooker and love using it for that purpose! I make lentils and legumes using the Instant Pot and think it's great. Once I use the Instant Pot more and get used to the timings, I think it will allow me to give more precise times for my recipes.
    Vegetable Biryani is a complete, satisfying, one-dish meal. My mother would often say this dish is a fancy name for vegetable pulao. However, I think it is more than that. The secret behind this flavorful Vegetable Biryani is a spice mixture that creates the perfect balance of flavors. Basmati rice with a mix of fresh vegetables combined with this spice mixture turns into a dish of perfection! If you follow my steps, you'll see I try to make this recipe as simple as possible. Vegetable Biryani also makes a great lunch box meal. Make sure to check out the footnotes to see how you can make this dish vegan.
    Hope you enjoy!
    This recipe will serve 3
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup long grain rice I preferred Basmati Rice
    • 3 Tbsp Milk
    • 1 pinch Saffron Kesar few strands
    • 2 Tbsp oil or ghee
    • ¼ cup cashews
    • 15 Raisins
    • 1 Tbsp ginger thinly sliced
    • 2 cup mixed vegetables cubed potatoes, carrots, bell pepper, green beans cut into 1-inch pieces, cauliflower florets
    • ¼ cup Plain Yogurt whisked
    • ¼ cup Mint leaves Pudhina finely chopped
    • 1 ¼ cup Water

    Spices

    • 3 whole Green Cardamom Elaichi
    • 6 Cloves Laung
    • 8 Black Peppercorns
    • 1 inch long cinnamon stick Dalchini
    • 2 Bay leaf Tej Patta
    • 1 tsp Cumin seeds Jeera
    • 1 tsp coriander powder
    • 1 tsp fennel seed powder
    • 1 tsp red chili powder adjust to taste
    • ¼ tsp Turmeric Haldi
    • 1 tsp Salt adjust to taste

    Instructions
     

    • In warm milk soak the saffron and keep aside.
    • Soak the rice for about 10 minutes, then drain the water and keep aside.
    • Use the instant pot on sauté mode add ghee after half a minute add cashews and raisins and sauté lightly roast them for about 1 minutes.
    • Add all the whole spices and sauté for 30 seconds, they will become aromatic.
    • Add all the dry spices, coriander powder, fennel seed powder, turmeric, red chili powder and salt stir for few seconds, add vegetables and yogurt mix it well, cleaning sides and making sure vegetable mix spread evenly in the pot.
    • Next spread the rice evenly over the veggies. Spread the mint leaves evenly over rice. Sprinkle saffron milk on top of the rice.
    • Add the water for cooking on top of the rice. Rice should be just immersed under water.
    • You are layering the ingredients do not stir in between the steps. Close the lid with vent in sealing position.
    • Change the instant pot setting to pressure cook mode. Secure the lid, close the pressure valve and cook for 9 minutes at high pressure.
    • After the instant pot beeps, on the instant pot panel you will notice keep warm mode. Cancel the keep warm mode and wait until it releases the pressure and open the pot, that will take about 12 minutes.
    • Open the pot and fluff the rice gently with a fork.

    Notes

    Serve hot with Plain yogurt, Spinach Raita, and my favorite is Salted Mint Lassi
    Making Vegan:
    This is a easy recipe to make vegan, soak saffron in water instead of milk and yogurt you can replace with vegan yogurt or tomato puree.
    Keyword Bhojan, Bondi Raita, cooking shows, Cooking Video, Delicacy, delicious, Desi Khana, Gluten Free, Gourmet food, Homemade, Instant Pot, Jain Cooking, Khana, Lunch Box, Mint Lassi, One Pot Meal, Onion Garlic Free Cooking, Recipe videos, Rice Dish, Sattvic Food, Swaminarayan
    Tried this recipe?Let us know how it was!
  • Vegetable Kathi Roll

    Vegetable Kathi Roll

    Four vegetable kathi rolls filled with fresh veggies, served with a side of dipping sauce.

    Vegetable Kathi roll

    Vegetable Kathi Rolls are a popular Mumbai street food. Vegetable Kathi rolls are the perfect meal for any time. These are also a great vegan treat. This recipe is super easy to put together and it makes for the perfect lunchbox or tiffin meal. Also, this is my version of Spring Roll.
    4.25 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Appetizer
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Kathi roll

    • 2 uncooked tortilla
    • 2 tsp oil to cook the tortillas
    • About 20 spinach leaves cut into 2-3 pieces
    • ½ cup red bell pepper thinly sliced and remove the seeds
    • 1 cup cabbage thinly sliced
    • ¼ cup carrots shredded
    • ½ cup cucumber thinly sliced
    • 2 Tbsp cilantro leaves finely chopped

    Peanut Sauce

    • ¼ cup peanut butter
    • 2 Tbsp soy sauce
    • 1 Tbsp ginger juice
    • 1 Tbsp sugar
    • 2 Tbsp lime juice
    • 1 Tbsp sesame oil optional
    • 3 whole red chilies

    Instructions
     

    Sauce

    • Remove the seeds from red chili and soak in 2 tablespoons of hot water for few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: don’t over blend peanut butter will leave the oil.
    • Check if the salt is needed, soy sauce is quite salty.

    Kathi Roll

    • Heat the skillet over medium high, lightly oil the skillet, place the tortilla over skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. tortilla should have light golden color on both sides.
    • Remove the tortilla from the skillet, make both tortilla same way. And set it aside. You can cook the tortillas in advance.

    Assembling the Frankie

    • Take one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burrito.
    • Use extra peanut sauce as a dip.

    Notes

    Suggestions
    Instead of tortilla you may use left over Roti, Paratha. Serve Peanut Sauce as a dipping sauce with vegetable salad, French fries or with variety of bread.
    You may also enjoy Idli Manchurian, Veggie Hash Browns
    Keyword Appetizer, Healthy, Homemade, Jain Food, Lunch Box, No Garlic, No Onion, Picnic Food, Sattvik Food, Snack, Spring Roll, Street Food, Vegan, Vegetable Roll, Vegetarian
    Tried this recipe?Let us know how it was!

    Guide to How to make Vegetable Kathi Rolls

    Welcome to our comprehensive recipe for vegetable kathi roll. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe promises to deliver a delicious and satisfying appetizer. Kathi Rolls, a popular street food in India, are versatile and customizable, making them perfect for any occasion. 

    Paired with our homemade peanut sauce, they are sure to impress your family and friends. In this guide, we’ll walk you through each step of the process, providing clear instructions, helpful tips, and suggestions for variations. Let’s get started!

    Step-by-Step Instructions: Preparing the Sauce

    To start, let’s prepare the flavorful peanut sauce that will elevate your Kathi Rolls to the next level.

    • Begin by removing the seeds from the red chili and soaking them in two tablespoons of hot water for a few minutes. This step helps to soften the chili and enhance its flavor.
    • Once the chili is soaked, blend all the ingredients together in a blender, excluding the peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. This will create a fragrant and spicy paste.
    • After blending the spices into a paste, add the peanut butter to the mixture. Be careful not to overblend, as this can cause the peanut butter to release its oil.
    • Taste the sauce and adjust the salt if necessary. Remember that soy sauce is quite salty, so proceed with caution.

    Cooking the Kathi Rolls

    Now that the sauce is ready, let’s move on to assembling the Kathi Rolls.

    • Heat a skillet over medium-high heat and lightly oil the surface. This will prevent the tortillas from sticking.
    • Once the skillet is hot, place a tortilla on it for about half a minute. You’ll notice the tortilla changing color slightly and puffing up in different places.
    • Flip the tortilla over and lightly brush it with oil. Repeat this process, flipping the tortilla again and brushing it with oil until it achieves a light golden color on both sides.
    • Remove the tortilla from the skillet and repeat the process with the remaining tortillas. You can cook the tortillas in advance and set them aside for later use.

    Assembling the Kathi Rolls

    Now it’s time to assemble the Kathi Rolls with our delicious peanut sauce.

    • Take one tortilla and lay it flat on a clean surface. Spread approximately two tablespoons of peanut sauce evenly over the tortilla, leaving about half an inch of space around the edges.
    • In the center of the tortilla, layer the vegetables generously. You can use a combination of spinach, carrots, bell peppers, cucumbers, cabbage, and cilantro for a colorful and nutritious filling.
    • Once the vegetables are in place, carefully roll the tortilla tightly like a burrito, ensuring that the filling is secure inside.
    • Repeat this process with the remaining tortillas until all the Kathi Rolls are assembled and ready to serve.

    Serving Suggestions

    Here are some suggestions for serving your Kathi Rolls with Peanut Sauce:

    • Serve the rolls with extra peanut sauce on the side for dipping.
    • Instead of tortillas, you can use leftover Roti or Paratha for a more traditional twist.
    • Pair the rolls with a side of vegetable salad, French fries, or a variety of bread for a complete meal.

    Notes and Tips

    • Be mindful not to overblend the peanut butter when preparing the sauce, as it can release its oil and affect the texture.
    • Adjust the salt level in the sauce according to your preference, keeping in mind the saltiness of the soy sauce.
    • You can customize the filling of the Kathi Rolls according to your taste preferences. Try addingpaneer, or tofu for added protein.
    • If you’re preparing the rolls in advance, store them in an airtight container in the refrigerator and reheat them in the oven or microwave before serving for best results.

    Frequently Asked Questions (FAQ)

    Q: Can I make the peanut sauce ahead of time?

    A: Yes, you can prepare the peanut sauce in advance and store it in the refrigerator for up to a week. Just make sure to stir it well before using.

    Q: Can I make the Kathi Rolls with gluten-free tortillas?

    A: Absolutely! You can use gluten-free tortillas or even lettuce wraps as a substitute for traditional tortillas.

    Q: Can I freeze the assembled Kathi Rolls?

    A: While it’s possible to freeze the assembled rolls, the texture of the vegetables may change upon thawing. It’s best to assemble the rolls just before serving for the freshest taste.

    Benefits of Kathi Rolls with Peanut Sauce

    • Kathi Rolls are a convenient and portable meal option, perfect for on-the-go lunches or picnics.
    • The peanut sauce adds a rich and creamy texture to the rolls while providing a good source of protein and healthy fats.
    • With a variety of vegetables in the filling, Kathi Rolls are a nutritious option that can help you meet your daily intake of vitamins and minerals.
    • By making your own Kathi Rolls at home, you can control the ingredients and customize them to suit your dietary preferences and restrictions.

    We hope this guide has inspired you to try making Kathi Rolls with Peanut Sauce at home. Enjoy experimenting with different fillings and variations to create your own delicious twist on this classic street food!
    Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Kale and Spinach Smoothie

    Kale and Spinach Smoothie

    Two glasses filled with vibrant green Kale & Spinach smoothie, garnished with ice cubes and accompanied by fresh kale leaves and cucumber slices on a white plate.

    Spinach Kale Smoothie (Healthy Drink with Yogurt)

    Kale and spinach smoothie, is a healthy way to start your day! This is a delicious and refreshing drink. This is a great way my Dadi showed me to get my greens in for the day! Its tastes better than I was expecting! It tastes good!
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Servings 4 people

    Equipment

    Blendtec Twister Jar (37 oz), Professional-Grade Blender Jar

    Ingredients
     
     

    • 1 cup kale chopped, and remove all the stems
    • 1 cup spinach chopped, and remove all the stems
    • ½ cup cucumber cut into small pieces
    • ½ cup yogurt
    • ½ tsp salt
    • 1 tsp sugar
    • Pinch black pepper
    • ½ cup water

    Instructions
     

    • Boil the kale in 2 cups of water over medium heat for about 2-3 minutes. Turn off the heat and add the spinach. Keep the spinach in hot water for one minute. Strain the water and put the kale and spinach leaves in ice cold water for 3-4 minutes. Remove the kale and spinach from the cold water.
    • Blend all the ingredients together, kale, spinach, cucumber, yogurt, water, salt, sugar and black pepper on high speed in a blender until it is very smooth. Add more water to your taste.
    • Pour kale and spinach smoothie over ice and serve!

    Notes

    Here is the blender I used for this recipe:
    Blendtec Twister Jar (37 oz), Professional-Grade Blender Jar
    Keyword Besan Cheela, Breakfast, Carrot Halwa, Chhaachh, Cucumber, Delicacy, Dessert, Detox Smoothie, Gajrela, Gluten Free, Green Buttermilk, Green Smoothie, Healthy, Healthy Breakfast, Kale Buttermilk, Quick And Easy, Spicy Chhaach, Yogurt Smoothie
    Tried this recipe?Let us know how it was!

    You will also enjoy Mango Lassi , Chai, Mint Lemonade,

    ,

     

     

  • Pineapple Kulfi (Ice Cream)

    Pineapple Kulfi (Ice Cream)

    Three pineapple kulfis served on a black plate with a few slices of fresh pineapple on the side.

    Pineapple Kulfi (Ice Cream)

    Kulfi, a popular summer dessert, is an Indian ice cream. Adding Pineapple here is a delicious twist to traditional kulfi. Pineapple kulfi simply melts in your mouth with its creamy texture and small chunks of pineapple. Pineapple Kulfi is delicious and easy to make. This is my friend Raj's recipe and for this recipe we don’t need an ice cream maker. I served this to my friends and they were surprised to know this was homemade and they all enjoyed it thoroughly.
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
     
     

    • 14 oz can of condensed milk sweetened
    • 1 ½ cup cream
    • 1 ½ cup milk
    • ½ tsp agar-agar
    • 8 oz can pineapple crushed, unsweetened

    Instructions
     

    • Drain the syrup from pineapple. Do not squeeze and keep aside. Keep it in freeze till we are ready to use.
    • In a heavy saucepan add condense milk, cream and milk, mix them well.
    • Bring the milk mix to boil over medium heat, stirring occasionally. When milk hot but not boiling take out 1/4 cup of milk in a bowl and add agar-agar, mix it well making sure there are no lumps. Adding agar-agar, you will avoid the water crystal and kulfi will have smooth texture.
    • Add the agar-agar mix to milk. Keep stirring till milk comes to boil, making sure agar- agar has mixed well and no lumps. Turn off the heat.
    • Transfer the milk to glass bowl and freeze it for 3-4 hours, ice cream should be half the way freeze mix it in blender on highspeed for about 30 seconds. Take them out in a bowl add the pineapple chunks and mix it the well.
    • You can freeze the Kulfi in a glass bowl and cover it. You can also freeze in small containers, kulfi molds, or popsicle molds. I am using 4-1/2 oz cups. Freeze them, how long it will take depends on the size of containers or mold you are using.

    Notes

    Do not use, more than recommended amount of agar-agar, it will change the texture of Kulfi and will make it firm. Fresh pineapple does not work well for this recipe.
    Keyword Ananas Kulfi, Candance Milk, Creamy, Dessert, Gluten Free, Homemade, Ice Cream, Party Food, Street Food, Summer Treat
    Tried this recipe?Let us know how it was!

    You will also enjoy Falooda Kulfi , Mango Ice Cream, Mango Cheese Cake,

     

  • Sattu Paratha, Bihari Recipe, Spicy Paratha

    Sattu Paratha, Bihari Recipe, Spicy Paratha

    Close-up view of Sattu Paratha served with a bowl of yogurt garnished with green chilies.

    Sattu Paratha

    Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana flour. This is a popular paratha in state of Bihar. Sattu Paratha is a great breakfast treat and a good lunch box option.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Breakfast, Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    For Dough

    • 1 cup whole wheat flour roti ka atta
    • 1 tbsp oil
    • ½ tsp salt
    • ⅓ cup water to make dough use as needed

    Filling

    • 1 ½ cup sattu, dailya, roasted chana flour
    • 2 tbsp oil
    • 1 ¼ tsp salt
    • ½ tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/8 tsp nigella seeds kalonji
    • ½ tsp mango powder amchoor
    • ¼ tsp red chili powder
    • 1 tbsp green chili finely chopped
    • ⅓ cup water to make crumbly dough use as needed

    Also Need

    • 2 tbsp whole wheat flour to roll the paratha
    • 2 tbsp oil to cook the paratha

    Instructions
     

    Making Dough

    • Mix flour, salt, and oil add water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Cover the dough and let the dough rest for at least ten minutes.

    Filling

    • Mix all the filling ingredients together, sattu, salt, asafetida, cumin seeds, kalonji, mango powder and green chili, well. Add water as needed to bind all the ingredients together. Use just enough water, it should hold everything together.

    Making Paratha

    • Divide the dough and filling into six equal parts and form into balls. Filling balls will be little bigger than dough.
    • Roll dough into a 3” circle. Place a filling in the center. Pull the edges of the dough to wrap it around the sattu filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
    • Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
    • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
    • After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
    • Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Paratha are best served hot and crispy.

    Notes

    Parathas can be kept at room temperature for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
    Serving Suggestions Parathas can be served with Plain Yogurt, Mango pickle, or with Aloo Tamatar ki Sabji , (Potatoes with spicy tomato gravy) a classic combination.
    What is Sattu
    The difference between  besan and sattu because they both look about the same. The difference being that whereas besan is the flour of raw gram, and sattu is the flour of the roasted gram. Roasting the besan it is not same as the flour of roasted chana. Sattu is also high in protein.
    Tried this recipe?Let us know how it was!

    Sattu Paratha: A Nutritious and Flavorful Stuffed Flatbread

    Sattu Paratha is a traditional Indian flatbread stuffed with a filling made from sattu, which is roasted gram flour. This nutritious and flavorful dish is popular in the states of Bihar, Jharkhand, and Uttar Pradesh, where it is enjoyed as a wholesome breakfast, lunch, or dinner option. 

    Sattu, the main ingredient in Sattu Paratha, is known for its high protein and fiber content, making it a healthy and satisfying choice.

    Benefits of Sattu Paratha:

    • High in Protein: Sattu, the roasted gram flour filling used in Sattu Paratha, is rich in protein, making it an excellent source of plant-based protein for vegetarians and vegans. Protein is essential for muscle repair and growth, as well as for supporting overall bodily functions.
    • Rich in Fibre: Sattu is also high in dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels. Fiber-rich foods like Sattu Paratha can help prevent constipation, reduce the risk of chronic diseases, and support weight management.
    • Vitamins and Minerals: Sattu contains essential vitamins and minerals such as iron, calcium, magnesium, and B vitamins, which are important for maintaining overall health and well-being. 

    Variations of Sattu Paratha:

    • Spicy Sattu Paratha: Add chopped green chilies, ginger, and spices such as cumin powder, coriander powder, and garam masala to the Sattu filling to create a spicy version of Sattu Paratha. Spicy Sattu Paratha is flavorful and aromatic, with a kick of heat that’s perfect for spice lovers.
    • Vegetable Sattu Paratha: Mix grated vegetables such as tomatoes, carrots, and spinach into the Sattu filling to create a nutritious and colorful Vegetable Sattu Paratha. The addition of vegetables adds texture, flavor, and extra nutrients to the paratha, making it a wholesome meal option.
    • Paneer Sattu Paratha: Combine crumbled paneer (Indian cottage cheese) with Sattu to create a rich and creamy Paneer Sattu Paratha. Paneer adds a soft and creamy texture to the filling, while Sattu provides protein and fiber, making it a filling and satisfying option for vegetarians.
    • Sweet Sattu Paratha: For a sweet twist on Sattu Paratha, mix Sattu with jaggery (unrefined cane sugar), chopped nuts, and spices such as cardamom and nutmeg to create a sweet filling. Sweet Sattu Paratha is a delicious dessert or snack option that’s sure to satisfy your sweet tooth.

    Tips for Making Perfect Sattu Paratha:

    • Use Fresh Sattu: Use freshly roasted and ground Sattu for the best flavor and texture in Sattu Paratha. You can either roast the gram flour at home or purchase ready-made Sattu from the store. Fresh Sattu has a nutty aroma and a rich flavor that enhances the taste of the paratha.
    • Roll the Parathas Thin: Roll out the dough for Sattu Paratha into thin discs to ensure even cooking and a flaky texture. Use a rolling pin and a dusting of flour to roll the dough evenly without sticking. Aim for a thickness similar to that of a tortilla or chapati.
    • Cook on Medium Heat: Cook the Sattu Parathas on a hot griddle or tawa over medium heat to ensure they cook through evenly without burning. Brush the parathas with ghee or oil on both sides while cooking to enhance the flavor and achieve a golden-brown color.

    FAQs about Sattu Paratha:

    • Can I make Sattu Paratha gluten-free?

    • Yes, you can make gluten-free Sattu Paratha by using gluten-free flours such as chickpea flour (besan) or sorghum flour (jowar) for the dough. Ensure that the Sattu filling and any additional ingredients are also gluten-free.

    • Is Sattu Paratha suitable for weight loss?

    • Yes, Sattu Paratha can be a suitable option for weight loss when included as part of a balanced diet. Sattu is low in calories and high in protein and fiber, which can help keep you feeling full and satisfied for longer, reducing the likelihood of overeating.

    • Can I freeze Sattu Paratha dough?

    • Yes, you can freeze Sattu Paratha dough for future use. Divide the dough into portions, wrap them tightly in plastic wrap or aluminum foil, and store them in an airtight container or freezer bag. Thaw the dough in the refrigerator overnight before rolling and cooking.

    • What can I serve with Sattu Paratha?

    • Sattu Paratha pairs well with a variety of accompaniments such as yogurt, pickle, chutney, or raita (yogurt dip). You can also serve Sattu Paratha with dal (lentil curry), vegetable curry, or salad for a complete and satisfying meal.

    In conclusion, Sattu Paratha is a nutritious and flavorful Indian flatbread that’s perfect for any meal of the day. Whether enjoyed for breakfast, lunch, or dinner, Sattu Paratha offers a delicious combination of protein, fibre, and essential nutrients that’s sure to keep you feeling satisfied and energized. With its versatile filling options, simple preparation, and wholesome ingredients, Sattu Paratha is a must-try dish for anyone looking to explore the diverse flavors of Indian cuisine.

  • Dahi Puri Chaat (Street Food)

    Dahi Puri Chaat (Street Food)

    A plate of Dahi Puri Chaat, topped with yogurt, tamarind chutney, sev, and finely chopped green chilies.

    Dahi Puri, Chaat, Street Food

    Dahi Puri is a very commonly found Indian street food! I have been wanting to do this recipe for my channel for quite some time, but I wanted to put my own twist on it. After experimenting with different fillings, I was finally able to come up with a combination that my family approved of – ahealthy and delicious salad style filling.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 16 crispy puffed puries golgpa available in India grocery store

    Filling

    • ½ cup yellow moong dal
    • ½ cup potatoes boiled peeled and cut into small pieces
    • ½ cup tomatoes chopped in small pieces
    • ½ cup cucumber chopped in small pieces
    • 1 tbsp green chili finely chopped
    • 1 tsp ginger finely chopped
    • ½ tsp salt
    • ½ tsp roasted cumin seed powder
    • 1 tsp lemon juice

    For Garnishing

    • 1 cup yogurt whipped
    • ¼ cup tamarind chutney find the recipe on web site
    • 1 tbsp soy sauce
    • ¼ cup boondi
    • 1 tbsp green chili finely chopped
    • ¼ tsp red chili powder

    Instructions
     

    • Spread the puries on microwave safe plate and microwave
      for about 20 seconds, this will make the puries crispier and give the
      freshness. Set aside.
    • Wash moong dal changing water 3-4 times and boil it in
      2 cups of water over low medium heat until dal is very soft and tender but not
      mushy.
    • After dal is at room temperature mix all the filling ingredients together, dal, potatoes, tomatoes, cucumber, green chili, ginger, salt, cumin powder, lemon juice

    Assemble Dahi Puri

    • Whip the yogurt and add the water as needed to make it consistency of thick batter.
    • Mix tamarind sauce and soy sauce together.
    • First make a hole with you thumb center of the golgapa, fill with 1 tablespoon of filling. drizzle with yogurt tamarind chutney, few pieces of green chili, and few boondi, red chili powder and drizzle some more tamarind chutney.

    Notes

    Assemble Dahi Puries just before serving. You can have every thing ready day before.
    Filling also can be served as salad.
    Dahi Puri with salad like filling is very light and refreshing. 
    I have done the recipe for Tamarind Chutney Before. you will also like to see some other easy chaat recipes, like Bread Dahi Vada, Aloo Chana Chaat, Sabudana Bhel.  
    Keyword Appetizer, Party Food, Street Food, Tea Time Snack
    Tried this recipe?Let us know how it was!

    Introduction to Dahi Puri Chaat

    Dahi puri chaat is a beloved Indian street food that tantalizes taste buds with its burst of flavors and textures. Dahi puri chaat combines crispy puris (hollow fried bread), tangy yogurt, spicy chutneys, and various toppings to create a harmonious symphony of sweet, sour, and savory flavors. Dahi Puri Chaat, a delightful combination of crispy puris filled with tangy yogurt, savory chutneys, and fresh toppings, embodies the essence of appetizers, chaat, quick & easy snacks, street food recipes, and summer delights.

    This delightful snack is perfect for any occasion, whether it’s a casual evening at home or a festive gathering with friends and family. In this article, we will explore the recipe for dahi puri chaat, offering step-by-step guidance on how to recreate this iconic dish in your own kitchen.

    Step 1: Prepare the Ingredients

    Before diving into the preparation process, it’s essential to gather all the necessary ingredients. The key components include puris (hollow fried bread), yogurt, tamarind chutney, green chutney, boiled potatoes, sprouted mung beans, and sev (crunchy chickpea flour noodles). You can easily find these ingredients at your local Indian grocery store or prepare them at home using basic pantry staples. For those who prefer a spicy kick, finely chopped green chilies can be added to the mix. Once you have all the ingredients assembled, you’re ready to embark on your dahi puri chaat recipe journey.

    Step 2: Prepare the Yogurt Mixture

    The recipe for dahi puri chaat hinges on the creamy and tangy yogurt mixture that serves as the base for this delectable snack. To prepare the yogurt mixture, whisk together fresh yogurt, sugar, and a pinch of salt until smooth and creamy. Adjust the sweetness and tanginess according to your preference by adding more sugar or lemon juice as needed. The yogurt mixture should have a velvety texture that coats the back of a spoon. Once prepared, set aside the yogurt mixture while you assemble the remaining components of the chaat.

    Step 3: Assemble the Dahi Puri Chaat

    Now comes the fun part – assembling the dahi puri chaat! Start by gently tapping a hole in the center of each puri to create a cavity for the fillings. Place a spoonful of boiled potatoes and sprouted mung beans inside each puri, followed by a generous dollop of the prepared yogurt mixture. Drizzle tamarind chutney and green chutney over the yogurt, ensuring a balanced distribution of sweet and spicy flavors. Top off the chaat with a generous sprinkle of sev and finely chopped cilantro for added crunch and freshness. Repeat this process for each puri until all are assembled and ready to be devoured.

    Step 4: Serve and Enjoy

    Once assembled, dahi puri chaat should be served immediately to preserve its crispiness and freshness. Arrange the chaat on a serving platter and garnish with additional sev and cilantro for visual appeal. Encourage your guests to dig in and savor the explosion of flavors with each bite. Whether enjoyed as a standalone snack or as part of a larger meal, dahi puri chaat is sure to be a crowd-pleaser that leaves everyone craving for more.

    Tips for Perfect Dahi Puri Chaat

    • To enhance the flavor profile of the dahi puri chaat recipe, consider adding finely tomatoes, and grated carrots as additional toppings.
    • For a healthier twist, opt for baked puris instead of fried ones. You can find baked puris at specialty grocery stores or make them at home using whole wheat flour.
    • Experiment with different chutney variations to customize the flavor profile of the chaat. Mango chutney, mint chutney are excellent options to explore.
    • For a refreshing twist, add a handful of pomegranate arils to the chaat for bursts of juicy sweetness.
    • If you’re short on time, you can prepare the components of the chaat in advance and assemble them just before serving to ensure maximum freshness and crunchiness.

    Variations of Dahi Puri Chaat

    • Ragda Puri Chaat: Replace the boiled potatoes and sprouted mung beans with ragda (spiced yellow peas) for a heartier version of dahi puri chaat.
    • Bhel Puri Chaat: Substitute puris with crispy puffed rice (bhel) and toss them with chopped vegetables, chutneys, and spices for a crunchy and flavorful snack.
    • Papdi Chaat: Swap puris with bite-sized pieces of papdi (crispy fried dough) and layer them with yogurt, chutneys, and toppings for a delicious twist on the classic chaat.

    Benefits of Dahi Puri Chaat

    • Rich in Flavor: Dahi puri chaat is bursting with a myriad of flavors, ranging from tangy and spicy to sweet and savory, making it a delight for the taste buds.
    • Nutrient-Rich: This iconic street food is packed with essential nutrients from various ingredients such as yogurt, sprouted mung beans, and vegetables, offering a wholesome snacking option.
    • Easy to Customize: With endless possibilities for customization, dahi puri chaat can be tailored to suit individual preferences and dietary restrictions, making it suitable for all palates.

    FAQs (Frequently Asked Questions)

    Can I make dahi puri chaat in advance?

    • While it’s best to assemble dahi puri chaat just before serving to maintain its crispiness, you can prepare the individual components such as yogurt mixture, chutneys, and toppings in advance and store them separately in the refrigerator.

    Can I use store-bought puris for this recipe?

    • Yes, you can use store-bought puris for convenience. However, if you prefer homemade puris, you can find recipes online or explore Manjula’s Kitchen for a step-by-step guide.

    How long does dahi puri chaat stay fresh?

    • Dahi puri chaat is best enjoyed immediately after assembly to prevent the puris from becoming soggy. If you have leftovers, store them in an airtight container in the refrigerator and consume them within a day for the best taste and texture.

    Can I make this recipe vegan-friendly?

    • Yes, you can make dahi puri chaat vegan-friendly by using dairy-free yogurt and omitting any dairy-based toppings such as sev. You can also explore Manjula’s Kitchen for vegan alternatives and recipes.

    By following this comprehensive guide, you can master the art of making dahi puri chaat at home and impress your friends and family with this flavorful and indulgent street food favorite. Don’t forget to explore more tantalizing recipes on Manjula’s Kitchen, ranging from appetizers and beverages to desserts, to elevate your culinary repertoire and embark on a gastronomic adventure.

    Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)