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Category: Traditional Indian Recipes

Traditional Indian Food: Authentic and Delicious Recipes

Indian cuisine is known for its rich flavors and diverse ingredients. Traditional Indian food offers a wide variety of dishes that are both delicious and culturally significant. Whether you’re looking for traditional Indian food, Indian traditional food, or specific traditional Indian food recipes, Manjula’s Kitchen provides an extensive collection of dishes to suit every palate. 

Classic Traditional Indian Food

Aloo Methi

Aloo Methi is a classic North Indian dish made with potatoes and fenugreek leaves. This dish is a staple in many Indian households and is a perfect example of traditional Indian food. The combination of earthy potatoes and the slightly bitter taste of fenugreek leaves, cooked with mild spices, makes this dish flavorful and nutritious.

Paneer Tikka

Paneer Tikka is a popular dish made with marinated paneer cubes grilled to perfection. This dish is a favorite among those who enjoy Indian traditional food. The marinated paneer is cooked with spices and herbs, making it a delicious and satisfying option for any meal. Serve it with a side of mint chutney for an added burst of flavor. Its a popular dish from paneer recipes. 

Traditional Indian Food Recipes for Main Course

Dal Tadka

Indian Dal Tadka is a simple yet flavorful lentil dish made with yellow lentils and tempered with cumin, mustard seeds, and red chilies. This dish is a staple in traditional Indian food recipes and is enjoyed with rice or roti. The rich and comforting flavor of the lentils makes it a beloved dish in many Indian households.

Baingan Bharta

Baingan Bharta is a smoky and flavorful eggplant dish that is perfect for any meal. The eggplants are roasted until soft, then mashed and cooked with tomatoes and mild spices. This dish is a delightful addition to your collection of Indian traditional food and pairs well with roti or rice. It a famous dish coming from north indian recipes 

Traditional Indian Food List: Snacks and Appetizers

Samosas

Samosas are crispy pastries filled with spiced potatoes and peas. This snack is a classic part of traditional Indian food recipes and is enjoyed by people of all ages. Samosas are perfect for any occasion and can be served with tamarind or mint chutney.

Pakoras

Pakoras are deep-fried fritters made with vegetables like spinach, potatoes, and cauliflower. This snack is a popular item on the traditional Indian food list and is perfect for tea-time or as an indian veg appetizers. Serve pakoras with a side of green chutney for a delicious treat.

Traditional Indian Food Recipes for Rice Dishes

Lemon Rice

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

Jeera Rice

Jeera Rice is a simple and aromatic rice dish made with cumin seeds and basmati rice. This dish is a versatile item on the traditional Indian food list and pairs well with various curries and dals. The subtle flavor of cumin enhances the taste of the rice, making it a favorite in many households.

Traditional Indian Desserts

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 dessert is a staple in traditional Indian food recipes and is often served during festivals and special occasions. The melt-in-your-mouth texture and sweet flavor make it a favorite among many.

Kheer

Kheer is a creamy rice pudding flavored with cardamom and garnished with nuts and raisins. This dessert is a classic in traditional Indian food and is easy to prepare. Kheer is a perfect ending to any meal and is often enjoyed during celebrations.

Elevating Your Traditional Indian Food Menu

To enhance your traditional Indian food menu, consider incorporating dishes from various categories that complement these classic recipes. Indian snacks like samosas and pakoras can introduce a delightful variety of flavors and textures.

For a sweet ending, explore Indian desserts such as gulab jamun and kheer. Offering healthy options like dal tadka and baingan bharta can provide lighter meal choices.

Planning a large gathering? The popular party food ideas are filled with dishes that are sure to impress your guests and make your celebration memorable. Including North Indian recipes like aloo methi or lemon rice can bring an authentic touch to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular traditional Indian food recipes?

A: Some popular traditional Indian food recipes include Aloo Methi, Paneer Tikka, Dal Tadka, Baingan Bharta, Samosas, Pakoras, Lemon Rice, Jeera Rice, Gulab Jamun, and Kheer. These dishes are flavorful, nutritious, and perfect for any occasion..

Q: What are some traditional Indian food recipes for a vegetarian diet? 

A: Some vegetarian traditional Indian food recipes include Paneer Tikka, Dal Tadka, Baingan Bharta, Samosas, Pakoras, Lemon Rice, and Jeera Rice. These dishes are nutritious, delicious, and perfect for a vegetarian diet.

Q: Can I prepare traditional Indian food recipes in advance? 

A: Yes, many traditional Indian food recipes can be prepared in advance and stored. Dishes like Dal Tadka and Baingan Bharta can be made ahead of time and refrigerated, while snacks like Samosas and Pakoras can be prepped and frozen.

Q: What are some traditional Indian desserts for special occasions? 

A: Some traditional Indian desserts for special occasions include Gulab Jamun and Kheer. These desserts are classic, easy to prepare, and perfect for celebrations.

Conclusion

Traditional Indian food is a celebration of diverse flavors and rich cultural heritage. Whether you’re looking for Indian traditional food, specific traditional Indian food recipes, or a comprehensive traditional Indian food list, 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 traditional Indian cuisine. Happy cooking and happy eating!

By incorporating these dishes into your menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for snacks, main courses, or desserts, there’s a traditional Indian food 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!

  • Masala Peanuts

    Masala Peanuts

    Masala Peanuts

    Masala Peanuts

    Hot and spicy peanuts fried with delicious mix of spices. This makes a great snacks for sitting around watching TV or playing games with family and friends. Recipe serves 6.
    No ratings yet
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    Course Snack
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 ½ cup Peanuts or 1/2 pound shelled peanuts
    • ½ cup gram flour basen
    • ¼ cup rice flour
    • 1 Tbsp coriander powder dhania
    • ½ tsp turmeric haldi
    • 1 tsp red pepper
    • ½ tsp black pepper
    • 1 Tbsp green chili finely chopped
    • ¼ tsp ginger powder soth
    • 1 tsp salt adjust to taste
    • ½ tsp mango powder amchoor
    • ⅛ tsp citric acid

    Also needed:

    • 1 cup Water as needed
    • Oil to fry

    Instructions
     

    • In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.
    • Mix all the ingredients together in a large bowl.
    • Add water as needed making sure the spices and flour stick to the peanuts uniformly.
    • Heat the oil in a frying pan on medium heat.
    • The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.
    • put few drops of oil in your hand it helps droping the penuts before putting peanuts on the oil.
    • While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.
    • Fry the peanuts until they turn light brown, turning them occasionally.
    • When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
    • After cooling to room temperature, the peanuts should be crispy.

    Notes

    • Masala Peanuts can be stored for a month in an airtight container.
    • Also see my recipe for Spicy Cashew, Almond brittle.
    • These make a delicious homemade gift – pack it in a jar or candy bag.
    Keyword basen, chilli, Gluten Free, masala, peanuts, Spicy
    Tried this recipe?Let us know how it was!

    Peanut Masala Recipe: A Spicy Delight

    Masala Peanuts are delightful appetizers perfect for holidays and festivals, offering a crunchy, gluten-free snack option that satisfies both vegan and non-vegan palates alike. Peanut masala recipe is a beloved snack across India, offering a delightful combination of crunchy peanuts and aromatic spices. This masala peanuts recipe is a favorite among snack enthusiasts for its bold flavors and addictive crunch. Whether you’re hosting a gathering or simply craving a savory treat, learning how to make masala peanuts recipe at home is both rewarding and satisfying.

    How to Make Masala Peanuts Recipe: Step-by-Step Guide

    Step 1: Prepare the Peanuts

    Start by selecting fresh, raw peanuts for the best results. Rinse them thoroughly under cold water to remove any dirt or debris. Then, pat them dry using a clean kitchen towel or paper towels.

    Step 2: Dry Roast the Peanuts

    Heat a non-stick pan over medium heat. Once the pan is hot, add the peanuts in a single layer. Dry roast them, stirring occasionally, until they turn golden brown and emit a nutty aroma. This process typically takes about 8 to 10 minutes. Keep a close eye on them to prevent burning.

    Step 3: Prepare the Spice Mixture

    While the peanuts are roasting, prepare the spice mixture. In a small bowl, combine masala peanuts recipe spices such as red chili powder, turmeric powder, cumin powder, chaat masala, and salt according to your taste preferences. Adjust the spice levels to suit your palate.

    Step 4: Coat the Peanuts with Spices

    Once the peanuts are roasted to perfection, transfer them to a large mixing bowl. While they are still warm, sprinkle the prepared spice mixture over the peanuts. Toss them gently to ensure that each peanut is evenly coated with the spices. Allow the peanuts to cool completely before serving.

    Step 5: Serve and Enjoy

    Your homemade masala peanuts are now ready to be enjoyed! Serve them as a standalone snack or pair them with your favorite beverages. Store any leftovers in an airtight container to maintain their freshness and crunchiness.

    Tips for Making Perfect Masala Peanuts

    • Experiment with different spice blends to customize the flavor according to your preferences. 
    • You can add ingredients like amchur powder for tanginess or garam masala for extra warmth.
    • For an extra layer of flavor, consider adding roasted garlic or curry leaves to the spice mixture.
    • Make sure to roast the peanuts evenly to achieve a uniform golden brown color and prevent any burnt spots.
    • Allow the peanuts to cool completely before storing them to maintain their crispiness.

    Variations of Masala Peanuts

    Sweet and Spicy: Add a touch of sweetness to your masala peanuts by incorporating a bit of powdered sugar or jaggery along with the spices.

    Herb Infused: Experiment with fresh herbs like cilantro, mint, or curry leaves to add a refreshing twist to your masala peanuts.

    Nutty Crunch: Enhance the texture of your masala peanuts by tossing them with a handful of toasted cashews, almonds, or pistachios.

    Benefits of Masala Peanuts

    Rich in Protein: Peanuts are an excellent source of plant-based protein, making masala peanuts a nutritious snack option.

    Good Source of Healthy Fats: Peanuts are high in monounsaturated fats, which are beneficial for heart health when consumed in moderation.

    Packed with Essential Nutrients: Peanuts are rich in essential nutrients like vitamins, minerals, and antioxidants, contributing to overall well-being.

    FAQs about Masala Peanuts

    Can I use pre-roasted peanuts for this recipe?

    While you can use pre-roasted peanuts, roasting them yourself allows you to control the level of crunchiness and ensures that they are freshly toasted.

    How long do homemade masala peanuts stay fresh?

    When stored in an airtight container at room temperature, homemade masala peanuts can stay fresh for up to two weeks. However, they are best enjoyed within the first few days to maintain their crispiness.

    Can I make masala peanuts without oil?

    Yes, you can skip the oil and dry roast the peanuts directly in a pan for a healthier alternative. However, using a small amount of oil helps the spices adhere to the peanuts more effectively.

    For more delightful Indian recipes, explore Manjula’s Kitchen, where you’ll find a treasure trove of culinary inspiration ranging from traditional dishes to modern twists on classic favorites. Be sure to check out recipes like Aloo Gobi, Palak Paneer, and Chana Masala for a taste of authentic Indian cuisine.

    If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen? Vegetable Pakoras, Paneer Tikka, Aloo Gobi (Potato Cauliflower), Samosa, Mango Lassi

    Explore these recipes and more for a culinary journey through the vibrant and diverse flavors of Indian cuisine.

  • Gujia

    Gujia

    Gujia

    Gujia, Ghugra, Karangi

    Gujia is a fried pastry filled with an aromatic nuts mixture. In India, Gujia is traditionally made for the holidays like Diwali and Holi and is a must have treat.
    3.50 from 2 votes
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    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes
    Course Dessert
    Cuisine Indian
    Servings 12 people

    Ingredients
      

    Crust:

    • 1 cup all purpose flour plain flour or maida
    • 1 tbsp sooji semolina flour
    • 2 tbsp oil
    • 1/3 cup lukewarm water use as needed

    Filling:

    • 1/2 cup heavy cream or whipping cream
    • 1 cup milk powder
    • 1/4 cup coconut powder
    • 1/4 cup sliced almonds
    • 1/2 tsp cardamom powder
    • 2 tbsp sugar
    • 2 tbsp melon seeds (optional)

    Garnish:

    • 1/2 cup sugar
    • 1/4 cup water
    • 2 tbsp sliced almonds and pistachios

    To Make Paste

    • 1 tbsp all purpose flour
    • 2 tbsp water

    Instructions
     

    Crust:

    • Mix flour, sooji, and oil in a bowl, make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft and pliable.
    • Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.

    Filling:

    • Mix the cream and milk powder in a frying pan. Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.
    • Turn off the heat and add coconut, almonds, melon seeds, sugar, and cardamom powder. Mix together well. After cooling, the mixture will be lightly moist. Keep aside.

    Making the Gujias:

    • Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
    • Knead the dough again for a minute. Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
    • Roll each ball into about 4-inch diameter (like a roti or chappati).
    • Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.
    • Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out. Continue filling the rest of the gujia in the same manner.
    • Heat about 1 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
    • Place the gujia in the frying pan few at a time.
    • After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don’t fry on high heat; the gujia crust will be too soft and not crispy.
    • When they are done cooking, lift them out of the oil with a slotted spoon.

    Garnishing:

    • Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
    • Dip the gujias into the syrup making sure they are coated with syrup all around. Place the gujias on a wire rack to allow the extra syrup drain.
    • Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.
    • Gujias will be dry in an hour.

    Notes

    Gujia can be stored in airtight container up to a month.
    Gujia makes great gift idea for Holidays you may also like Besan Ladoo, Spicy Cashew, Baklava, Besan Mathri 
    Keyword Ghugra, Holiday Dessert, Holiday Gift, Karangi, Special Occasion
    Tried this recipe?Let us know how it was!

  • Aloo Baingan (Potato and Eggplant)

    Aloo Baingan (Potato and Eggplant)

    Aloo Baingan

    Aloo baingan (potato and eggplant) is a great main course dish. It’s quick & easy to make and can be served with any bread.
    This recipe serves 3 to 4.
    5 from 2 votes
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    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 medium purple eggplant baingan, un-peeled, cut into 1/2″ cubes
    • 2 medium russet potatoes aloo, peeled and cut into 1/2″ cubes
    • 4 medium tomatoes tamatar cut into 1/2″ cubes
    • 2 Tbsp cilantro chopped, hara dhania
    • 1 Tbsp oil
    • Pinch of asafetida hing
    • 1 tsp cumin seed
    • 1 green chili chopped, adjust to taste
    • 1 tsp ginger paste adrek
    • 1 Tbsp coriander powder dhania powder
    • ½ tsp turmeric haldi
    • ½ tsp paprika dagi mirch
    • 1 tsp salt adjust to taste
    • 2 Tbsp water

    Also needed

    • Oil to fry

    Instructions
     

    • Heat the oil in a frying pan over medium high heat.
    • Frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
    • Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
    • Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
    • In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
    • Heat the 1 tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
    • Add chopped tomatoes stir-fry for a minute.
    • Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
    • Subji should be not very dry if needed add three to four spoons of water.
    • Turn off the heat and add chopped cilantro mix it well.
    • Left over makes great sandwiches
    Keyword Aloo, Baingan, Brinjal, Eggplant, Gluten Free, Potato, Spicy, Subji, Vegan, Vegetable
    Tried this recipe?Let us know how it was!
  • Boondi (bundi) Ladoo

    Boondi (bundi) Ladoo

     

    Boondi Ladoo

    Boondi Ladoo

    Boondi Ladoo is a popular mouthwatering dessert and must to have at all special occasions all over India. Boondis are very small, round deep-fried balls that have been soaked in fragrant sugar syrup. After soaking, the syrup is drained, and the syrup infused boondi are formed into balls (ladoos). It is a popular sweet delicacy made during festivals like Diwali or Holi.
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup besan gram flour
    • 1/2 cup water use as needed, to make batter
    • 1-1/2 cup sugar
    • 1 cup water for syrup
    • 6 green cardamom pods ilachai
    • 1 tbsp sliced almonds

    Oil to fry

    Perforated Spoon, Skimmer, or Ladle: to make Boondi

    The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn.

    Instructions
     

    • Crack open the cardamom pods and remove the seeds. Crush the seeds and keep aside.
    • Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees on the candy thermometer.
    • Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil. Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying the
    • Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. Tip: if you hold the skimmer higher than 11/2 inches above the oil boondi will not be round.
    • The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
    • Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.*
    • Before making the next batch of boondi, wipe clean the skimmer. This helps to keep the boondi round.
    • Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis.
    • When finished frying the boondi, let them soak in the syrup for few minutes. Add the crushed cardamom seeds and sliced almonds to the syrup. Now drain off the excess syrup.
    • If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
    • To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out. You can make the ladoo larger or smaller if you have a preference.
    • As you finish making each ladoo, put it on a plate and continue on to make the next ladoo.
    • As the Ladoos cool to room temperature they will become firm but they should still be moist.

    Notes

    Shelf Life
    Ladoos will keep at room temperature in a covered container for up to 10 days and for one month in the refrigerator.
    Tips
    If the syrup is not of the right temperature, you will not be able to form the ladoos.
    If the boondis cool down to room temperature before being shaped into balls, the sugar will crystallize.
    If you are not able to make ladoos, don’t worry. You can still enjoy them as “meethi boondi” or sweet boondi.
    *If you like the boondi for raita or making some other salty snack don’t add to the syrup.
    Keyword Festival Special, Kid Friendly, Popular Dessert
    Tried this recipe?Let us know how it was!

  • Besan Ka Ladoo

    Besan Ka Ladoo

    Basen Ladoo

    Besan Ka Ladoo

    Besan ladoos are rich, sweet dessert–snack made from gently roasted gram flour (besan). Ladoos can be served any time of the day. Traditionally in Indian households ladoos and burfis are served as cookies and chocolate during festive seasons like Navratri, Diwali, Holi.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Dessert
    Cuisine Indian
    Servings 9 people

    Ingredients
      

    • 1-1/2 cupa besan gram flour
    • 2 tbsp fine sooji samolina
    • 1/2 cup unsalted melted butter ghee
    • 3/4 cup sugar
    • 4 tbsp sliced almonds badam
    • 1/4 tsp coarsely grounded cardamom seeds ilachi

    For Garnishing

    • 1 tbsp unsalted melted butter ghee
    • 1 tbsp sliced pistachios

    Instructions
     

    • Put the besan (gram flour), sooji, and melted butter in a large frying pan and mix.
    • Turn the stove on to medium heat and begin to roast the basen mixture until basen becomes light golden brown in color. Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
    • When the color has changed you will also start to smell the sweetness of roasted besan. This should take about 7 to 10 minutes. Remove the pan from the heat and let the basen cool to a warm temperature. don’t let it become to room temperature.
    • While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
    • To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a ping-pong ball, but you can adjust the as you prefer.
    • When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so some pistachios stick to the ladoo.
    • Put ladoos back on the plate with the pistachio side facing the top.
    • Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.
    Tried this recipe?Let us know how it was!
  • Green Beans and Peas

    Green Beans and Peas

    Green Beans and Peas

    Green Beans and Peas

    Green beans and peas is healthy side dish with mild spices, which nicely compliments kadhi or any dal.
    Serves 4 to 6
    5 from 1 vote
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    Course Side Dish
    Cuisine Indian

    Ingredients
      

    • 4 cup French cut green beans or 16 oz frozen
    • 2 cup green peas or 6 oz frozen
    • 2 Tbsp oil
    • Pinch asafetida hing
    • 2 tsp cumin seed jeera
    • 5 red chilies lal mirch
    • 2 Tbsp washed urad dal
    • 2 tsp coriander powder dhania
    • ½ tsp turmeric haldi
    • 1 tsp salt adjust to taste
    • 1 Tbsp lemon juice adjust to taste

    Instructions
     

    • Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • When the cumin seeds crack, add hing, red chilies and urad dal.
    • Stir-fry for half a minute, stop if the urad dal changes color.
    • Add green beans and peas, mix it well, and cover the pan. Turn down the heat to medium.
    • Let it cook for five to six minutes until the peas and beans are lightly tender. Do stir once in between.
    • Remove the cover and add the coriander powder, salt, and turmeric.
    • Let beans and peas cook without cover to allow the water to evaporate, this way the beans don’t become mushy. Stir the beans occasionally. Beans and peas should be lightly moist.
    • After turning of the heat add lemon juice.

    Notes

    Suggestions
    • Urad dal can be replaced with washed moong or chana dal.
    • Use as a filling to grilled sandwiches.
    Keyword beans, curry, Dal, Gluten Free, Green, Khadi, lentils, peas, Vegan
    Tried this recipe?Let us know how it was!
  • Gobhi Paratha

    Gobhi Paratha

    Gobhi Paratha

    Gobhi, Gobi Paratha

    Gobhi, parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Dough

    • 1 cup whole-wheat flour
    • 1/2 tsp salt
    • 1/2 cup water use as needed

    Filling

    • 2 cups shredded cauliflower
    • 1/2 tsp carom seeds ajwain
    • 1/2 tsp cumin seeds jeera
    • 1 green chili finely chopped
    • 2 tbsp cilantro chopped hara dhania
    • 1/2 tsp salt
    • 1/4 cup whole-wheat flour for rolling
    • 2 tbsp oil to cook paratha

    Instructions
     

    Making the Dough

    • Mix flour, salt and water together to make a soft dough (add water as needed). Knead the dough for about 2 minutes on a lightly greased surface to make soft, smooth and pliable dough.
    • Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

    Making the Filling

    • Shred the cauliflower using a shredder (electric or manual). Do not use a food processor to blend the cauliflower, as it will become too moist and hard to work with.
    • Squeeze the cauliflower take out as much water as possible. Add all filling ingredients together, mix it well.

    Making the Paratha

    • Divide the dough and cauliflower mixture into 6 equal parts. Roll one part of the dough into a three inch circle. Place one part of the filing in the center. To wrap, pull the edges of the rolled dough together to cover the filling. Repeat to make all six balls.
    • Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).
    • Heat an iron skillet or heavy skillet on medium high heat. Test by sprinkling it with a couple of drops of water. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour. Keep the sealed side of the filled ball on top. Roll the ball with a light hand into 6” circles. When the dough sticks to the rolling pin or rolling surface, lightly dust with dry flour.
    • Place rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You will notice some golden-brown spots on it.
    • After a few seconds, spread 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 the spatula making sure the parathas are golden-brown on both sides.
    • Repeat for the remaining parathas. Cool the parathas on a wire rack so they don’t get soggy.

    Notes

    Notes
    Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).
    Parathas can be kept unrefrigerated up to two days,
    wrapped in aluminum foil or stored in a covered container. For later use, parathas can be refrigerated five to six days or frozen (wrapped in aluminum foil) for a month. Re-heat in a skillet or toaster oven.
    Serving Suggestions
    Gobhi Paratha goes well with Salted Mint Lassi, Carrot Pickle, Aloo Mattar.
    Keyword Breakfast, Cauliflower Paratha, Homemade, Video Recipe
    Tried this recipe?Let us know how it was!

  • Corn Vegetable Soup

    Corn Vegetable Soup

    Corn Vegetable Soup

    Corn Vegetable Soup

    Corn Vegetable Soup is a creamy corn soup with vegetables is a great starter for a summer lunch. This delicious soup can be served hot or cold. Serves 4.
    4 from 1 vote
    Print Recipe Pin Recipe
    Course Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 ¼ cup corn
    • 1 medium tomato
    • 1 cup cabbage finely chopped
    • 8 to 10 string beans
    • 1 small carrot
    • 1 Tbsp cornstarch
    • 1 tsp oil
    • ½ tsp cumin seeds jeera
    • ½ tsp black pepper
    • 1 tsp salt adjust to taste
    • 1 tsp lemon juice adjust to taste

    Instructions
     

    • Chop cabbage, carrot, and string beans into very small pieces.
    • Chop tomato in small pieces and remove the seeds. Set aside.
    • Boil the corn in about 1 ½ cups of water until the corn is soft. Remove ¼ cup of corn and set aside.
    • Blend the rest of the corn into a paste and strain.
    • Mix the cornstarch with ¼ cup of water and set aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Now add the cumin seeds. After the cumin seeds crack, add the carrot, cabbage, beans and ¼ cup of water. Cook the vegetables on medium heat until they are tender.
    • Next, add the corn paste, corn, cornstarch mixture, and two cups of water to the vegetables. Bring the soup to a boil add tomatoes and lower the heat to medium low. Let the soup cook for another five minutes. Add the lemon juice and serve.

    Notes

    Suggestions
    • Corn soup can be refrigerated for about a week and can be frozen for months.
    • If you have decided to freeze or refrigerate the soup hold the water you were adding.
    • Add the water at the time ready to use the soup.
    Keyword corn, Creamy, Gluten Free, hot, Soup, summer, Vegetable
    Tried this recipe?Let us know how it was!
  • Carrot Pickle (Gajar Ka Achar)

    Carrot Pickle (Gajar Ka Achar)

    Carrot Pickle

    Carrot Pickle (Gajar Ka Achar)

    Gajar ka achar (Carrot Pickle) is a tasty condiment to serve with sandwiches or with any meal specially dishes like kadhi chawal or rajma chawal.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Course Chutney, Pickle, Side Dish
    Cuisine Indian

    Ingredients
      

    • 5 medium carrots
    • 1 ½ tsp salt
    • 1 ½ tsp mustard seeds coarsely ground
    • 1 tsp chili powder adjust to taste
    • ½ tsp turmeric
    • ⅛ tsp asafetida
    • 1 Tbsp lemon juice
    • 1 Tbsp mustard oil or olive oil

    Instructions
     

    • Peel the carrots and cut into thin 2” slices (should be about two cups).
    • Wrap the sliced carrots in a dry towel, removing any excess water.
    • Mix all the ingredients together with the carrots and put in a glass jar. Set the jar in the sun for a day.
    • Pickle is ready the next day. Pickle can be refrigerated for about two weeks.

    Notes

    Variations
    • Add sliced green chili, sliced the long way.
    Keyword achar, carrot, Condiment, gajar, gajar achar, Gluten Free, Pickle, Spicy
    Tried this recipe?Let us know how it was!
  • Pani Puri

    Pani Puri

    Pani Puri

    Pani Puri

    Pani puris are a great snack, served as chaat and a popular street food all over India. They are served filled with spicy water, chickpeas and potatoes. Makes about 60 puris.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Appetizer, Snack
    Cuisine Indian
    Servings 60 puris

    Ingredients
      

    Pani (Spicy Water):

    • 1 cup mint leaves Pudina
    • 2 to 4 green chilies adjust to taste
    • 3 Tbsp tamarind paste Imli
    • 3 Tbsp lemon juice
    • 1 tsp black salt
    • 1 tsp salt adjust to taste
    • ¼ tsp ginger powder
    • ⅛ tsp asafetida Hing
    • 1 Tbsp roasted cumin seed powder
    • 1 Tbsp sugar adjust to taste
    • ½ tsp black pepper
    • 4 cup water adjust to taste

    Puris:

    • ¼ cup All Purpose flour Maida or Plain Flour
    • ¾ cup fine Sooji Semolina Flour
    • ½ cup water as needed

    Instructions
     

    Pani (Spicy Water):

    • Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
    • Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.
    • After straining mix the paste with remaining water or adjusting to the taste.
    • The pani (water) will taste best if refrigerated for a day.

    To make Puris:

    • Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
    • Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
    • Divide the dough into about 60 small balls. Keep them under a damp cloth.
    • Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
    • Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
    • Start frying the puris, starting first with the puri you first rolled.
    • Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
    • Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
    • Fry all the puris. They should be crisp and puff like a ball.

    Notes

    Serving Suggestions
    • Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas.
    • Finish by filling each puri with the spicy pani (water). Enjoy!
    Keyword Chaat, chat, futchka, golgappa, pani puri, panipuri, poori, snacks, Vegan
    Tried this recipe?Let us know how it was!

    Pani Puri Recipe: The Ultimate Guide to Making Delicious Pani Puris

    Introduction to Pani Puri


    Pani Puri, also known as golgappa or phuchka, is a beloved Indian street food famous for its burst of flavors and crunchy texture. This pani puri recipe encapsulates the essence of Indian culinary tradition, offering a delightful mix of tangy, spicy, and sweet flavors. Perfect for gatherings, parties, or simply as a snack, making pani puri at home is a rewarding experience that brings friends and family together.

    How to Make Pani Puri: Step-by-Step Guide


    Preparing the Puris


    To start this recipe for pani puri, you’ll need puris, which are hollow, crispy semolina or wheat spheres. You can either make them at home or purchase them from a store. If making at home, mix semolina or wheat flour with water and knead into a firm dough. Roll out small circles and deep fry until golden brown. Set aside to cool.

    Preparing the Pani


    The pani puri is incomplete without its signature spicy and tangy water. In a blender, combine mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, black salt, roasted cumin powder, chaat masala, and salt. Blend until smooth. Strain the mixture and dilute it with water according to taste. Chill the pani in the refrigerator for at least an hour before serving.

    Preparing the Filling


    For the filling, boil potatoes until tender, then peel and mash them. Add boiled chickpeas, and a dash of chaat masala for extra flavor. Mix well and set aside.

    Assembling the Pani Puris


    Now comes the fun part! Take each puri and gently make a hole in the center, creating a cavity for the filling. Stuff the puris with the potato mixture and arrange them on a serving plate. Pour the chilled pani into each puri using a small spoon or a pani puri maker, ensuring they’re filled to the brim.

    Garnishing and Serving


    Garnish the pani puris with a drizzle of sweet tamarind chutney and a sprinkle of sev (crunchy chickpea flour noodles) for added texture. Serve immediately to enjoy the burst of flavors and textures in every bite.

    Tips for Perfect Pani Puris

    Fresh Ingredients: Use fresh mint, coriander, and tamarind for the pani to enhance the flavor.

    Chilling Time: Allow the pani to chill for at least an hour to let the flavors meld together.

    Crunchy Puris: Ensure the puris are crispy and hollow to hold the filling and pani without getting soggy.

    Variations of Pani Puri 

    Ragda Pani Puri: Replace the potato filling with ragda (spicy chickpea curry) for a heartier version.

    Fruit Pani Puri: Experiment with filling options like diced mango, pomegranate seeds, or grated pineapple for a fruity twist.

    Sukha Puri: Skip the pani and serve the stuffed puris with sweet tamarind chutney and spicy mint chutney for a dry version.

    Benefits of Pani Puri

    Rich in Flavor: Pani puri offers a medley of flavors, from spicy and tangy to sweet and savory.

    Customizable: You can adjust the spice level and filling according to your preference, making it suitable for all taste buds.

    Social Experience: Making and enjoying pani puri with friends and family fosters bonding and creates lasting memories.

    FAQs (Frequently Asked Questions)


    Q: Can I make the puris ahead of time?


    A: Yes, you can prepare the puris in advance and store them in an airtight container for up to a week.

    Q: How spicy should the pani be?


    A: The spice level of the pani can be adjusted according to your preference. Start with fewer green chilies and add more if desired.

    Q: Can I make a healthier version of pani puri?


    A: Yes, you can opt for baked puris and use less oil in the filling to make a healthier version of pani puri.

    For more delightful Indian recipes, visit Manjula’s Kitchen and explore a world of culinary delights!

    By following this comprehensive pani puri recipe, you’ll be able to recreate the magic of this iconic Indian street food in the comfort of your own kitchen. Whether it’s a special occasion or just a craving for something delicious, pani puri never fails to satisfy. So gather your ingredients, invite your loved ones, and embark on a flavorful journey with homemade pani puris!

    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: Vegetable Pakoras Recipe

    Kaju Katli (Cashew Burfi) Recipe, Baingan Bharta (Roasted Eggplant) Recipe, Matar (Green Peas) Paneer Recipe, Besan Ladoo Recipe

  • Kadhi Pakoras

    Kadhi Pakoras

    Kadhi Pakoras

    Kadhi Pakoras

    Kadhi, a blend of yogurt and besan (gram flour) with besan pakoras, this is served with rice. This dish is popular throughout India specially in North India.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Kadhi

    • 1 cup yogurt dahi, curd
    • 2/3 cup besan gram flour
    • 6 cup water
    • 2 tbsp ghee clarified butter
    • 1/8 tsp asafetida hing
    • 1/2 tsp fenugreek seeds methi dana
    • 1/2 tsp cumin seeds jeera
    • 1 tsp turmeric haldi
    • 4 whole red chilies
    • 2 bay leaves
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • pinch citric acid if needed to give more sourness to kadhi

    For Pakoras

    • 3/4 cup besan, gram flour
    • 2/3 cup water use as needed

    For Garnish

    • 1 tsp ghe clarified butter
    • 1 tsp red chili powder

    Instructions
     

    Making Kadhi

    • Mix gram flour and turmeric with yogurt until smooth. Add three cups of water slowly and mix well.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add the asafetida, fenugreek seeds, cumin seeds, stir and add bay leaves, whole red chilies, and red chili powder. Stir for a few seconds. Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
    • Add three cups of water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook an hour and a half, stir occasionally. To adjust thickness, add boiled water.

    Making Pakoras

    • Add water slowly to the besan to make a smooth and thick batter. Whip the besan batter two to three minutes in a circular motion using a spoon, until light and fluffy.
    • Fry the pakoras in ½ inch of oil in a flat frying pan over medium heat. (Don’t use enough oil to cover the pakoras; they will be softer and fluffier if fried in shallow oil.
    • To test, drop one drop of batter into the oil. The batter should form a ball on the surface of the pan, but not change color right away.
    • Place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown.
    • After frying, soak the pakoras in room-temperature water for ten minutes. Squeeze the pakoras gently to remove the water, taking care not to break them.
    • Add the pakoras to the kadhi and boil on low to medium heat for ten minutes.

    Making the Seasoning

    • Heat the ghee (clarified butter) lightly in a small saucepan. Add chili powder and/or paprika (adjust to taste). Pour over the kadhi when ready to serve.

    Notes

    Variations 
    Add one cup chopped spinach to the kadhi just before adding the pakoras for extra flavor and color. 
    Add one tablespoon dry fenugreek leaves (dry mathi leaves) to the pakora batter.
    My favrait way to Serve Kadhi Pakoras is with Rice, Roti, Jeera Aloo, Spicy Green Peas
    Tried this recipe?Let us know how it was!

    Punjabi Kadhi Pakora Recipe

    Kadhi Pakora is a gluten-free summer recipe featuring a savory vegetable curry with dal (lentils) and crispy fried pakoras, creating a delightful and flavorful dish. Kadhi Pakora, a popular North Indian dish, is a comforting and flavorful yogurt-based curry with gram flour dumplings. This traditional dish is known for its tangy and savory taste, making it a favorite among many households. In this kadhi recipe, we’ll show you how to make authentic Punjabi Kadhi Pakora step by step, so you can enjoy its deliciousness at home. Whether you’re craving a comforting meal or planning a special dinner, Kadhi Pakora is sure to satisfy your taste buds.

    Step 1: Preparation of Ingredients for kadhi pakora punjabi style

    Start by gathering all the necessary ingredients for making Kadhi Pakora. For the pakoras, prepare a batter using gram flour, spices, and water. Slice and chop green chilies, cilantro, and ginger for the pakora batter. For the kadhi, whisk yogurt and gram flour together until smooth, and set aside. Finely tomatoes and ginger for the kadhi gravy. Having all the ingredients ready will streamline the cooking process.

    Step 2: Making Pakoras:

    To make the pakoras, heat oil in a deep-frying pan. Drop Spoonfuls of the pakora batter into the hot oil and fry until golden brown and crispy. Remove the pakoras from the oil and place them on a paper towel to drain excess oil. Repeat the process until all the batter is used. The crispy pakoras will add texture and flavor to the kadhi.

    Step 3: Preparing the Kadhi Base:

    In a large pot or saucepan, heat oil or ghee over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds, and let them splutter. Next, add ginger, and cook until fragrant. The aromatic base will form the foundation of the kadhi gravy, imparting depth of flavor to the dish.

    Step 4: Cooking the Kadhi:

    Once the aromatics are sautéed, it’s time to add the chopped tomatoes to the pot. Cook the tomatoes until they soften and break down, forming a thick gravy. Then, add the whisked yogurt and gram flour mixture to the pot, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat and let it simmer.

    Step 5: Adding Pakoras:

    Once the kadhi base is cooked and thickened, add the fried pakoras to the pot. Gently stir to coat the pakoras with the flavorful kadhi gravy. Allow the pakoras to simmer in the kadhi for a few minutes to absorb the flavors. The combination of soft pakoras and tangy kadhi creates a harmonious and satisfying dish.

    Step 6: Finishing Touches:

    Before serving, garnish the Kadhi Pakora with freshly chopped cilantro leaves for a burst of freshness and color. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the Kadhi Pakora hot with steamed rice or roti for a comforting and wholesome meal.

    Tips for Making Perfect Kadhi Pakora:

    • Consistency: Adjust the consistency of the kadhi by adding more water if it’s too thick or simmering longer if it’s too thin.
    • Fresh Ingredients: Use fresh yogurt and spices for the best flavor in the kadhi gravy.
    • Frying Pakoras: Fry the pakoras in batches to ensure even cooking and crispiness.

    Variations of Kadhi Pakora:

    • Vegetarian Variation: Skip the addition of pakoras and add vegetables like potatoes, carrots, or bell peppers to the kadhi for a vegetarian version.
    • Gluten-Free Option: Use chickpea flour (besan) instead of wheat flour for the pakora batter to make it gluten-free.
    • Spicy Version: Add extra green chilies or red chili powder for a spicier kadhi.

    Benefits of Including Kadhi Pakora in Your Diet:

    • Probiotic-rich: Yogurt used in kadhi is rich in probiotics, which promote gut health and digestion.
    • Good Source of Protein: Gram flour used in pakoras adds protein to the dish, making it a satisfying meal option.
    • Balanced Meal: Kadhi Pakora is a balanced meal that provides carbohydrates, protein, and fats, along with essential vitamins and minerals.

    Frequently Asked Questions (FAQs) about Kadhi Pakora:

    Q: Can I make kadhi without pakoras?

    A: Yes, you can skip adding pakoras and enjoy the kadhi as a creamy yogurt-based curry with a tempering of spices.

    Q: How long does kadhi pakora last in the refrigerator?

    A: Kadhi Pakora can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop before serving.

    Q: Can I freeze kadhi pakora?

    A: While you can freeze kadhi pakora, the texture of the pakoras may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.

    For more delicious Indian curry recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian curry dishes featuring a range of spices, vegetables, and legumes to add flavor and variety to your meals.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Dal Makhani

    Dal Makhani

    Dal Makhani

    Dal Makhani, Punjabi Style

    Dal Makhani is a popular dish from state of Punjab and across North India. Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans. It goes well with Naan, and Tandoori Roti (oven-baked flat bread).
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/2 cup whole urad dal
    • 1/8 cup red kidney beans rajma
    • 1 tsp ginger grated
    • 1 green chili, finely chopped
    • 1/2 tsp turmeric haldi
    • 3/4 tsp salt
    • 1/2 tsp mango powder amchoor
    • 1/4 tsp garam masala
    • 1/4 cup cream

    For Seasoning

    • 2 tbsp ghee, clarified ghee
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 3 whole dried red chilies
    • 1/4 tsp red chili powder
    • 1/2 tbsp ginger thinly sliced

    Instructions
     

    • Wash urad dal and kidney beans well. Soak the dal in six cups of water at least for eight hours. After soaking, dal will be about two and a half times the volume of the original.
    • Place the dal in a pressure cooker with four cups of water. Add the salt, turmeric, ginger, and green chili, and cook over medium high heat. When it begins to steam, turn the heat down to medium. Cook 25 minutes.
    • Turn off the heat. Wait until steam has stopped before opening the pressure cooker. The dal and kidney beans should be soft and tender.
    • Lightly mash the kidney beans and dal. Cook for another five minutes on low-to-medium heat.
    • Add cream, garam masala, and amchoor powder. Cook for ten minutes on low heat.

    For Seasoning

    • Heat the ghee in a small saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When they crack, add the asafetida, red chilies, and red chili powder. Stir for a few seconds.
    • Add one teaspoon of water to keep the spices from burning. Pour the spiced ghee over the dal.
    • Garnish with shredded ginger.

    Notes

    Serving suggestion, taste best with Naan, or Tandoori Roti
    Tried this recipe?Let us know how it was!

    Punjabi Dal Makhani: A Step by Step Urad Dal Makhani Recipe

    Dal Makhani is a rich and creamy lentil dish that originates from the Punjab region of India. Made with black lentils (urad dal), kidney beans, and a blend of aromatic spices, this dal makhani recipe is a staple in Punjabi cuisine. Known for its luscious texture and indulgent flavors, Dal Makhani is a popular Indian dish made primarily from lentils (dal) and typically enjoyed during the winter months. 

    It is a rich and creamy dish that is usually gluten-free, as lentils themselves are naturally gluten-free. The main ingredients for making Dal Makhani include black lentils (urad dal), red kidney beans (rajma), butter, cream, and various spices such as cumin, coriander, turmeric, and garam masala. It is traditionally cooked slowly over a low flame, allowing the flavors to meld together and the lentils to become tender. Dal Makhani is often served with rice or Indian bread like naan or roti.

    Step 1: Preparation of Ingredients:

    Begin by gathering all the necessary ingredients for making Dal Makhani. Rinse the black lentils and kidney beans under cold water and soak them for at least 8 hours or overnight to soften. Finely chop tomatoes, ginger, and green chilies to prepare the base for the dal. Having all the ingredients prepped and ready will make the cooking process smoother.

    Step 2: Cooking the Lentils:

    In a pressure cooker or a pot, add the soaked black lentils and kidney beans along with fresh water, salt, and a pinch of turmeric powder. Pressure cook or simmer until the lentils and beans are soft and fully cooked. Cooking them until tender is essential for achieving the creamy texture of Dal Makhani. Once cooked, set them aside while we prepare the gravy.

    Step 3: Preparing the Gravy:

    In a large pot or saucepan, heat oil or ghee over medium heat. Add whole spices such as cinnamon, cloves, and cardamom pods, and let them sizzle. Then, add finely chopped ginger and green chilies, and sauté until fragrant. The aromatic base will infuse the gravy with depth of flavor.

    Step 4: Adding Tomatoes: 

    Once the aromatics are sautéed, it’s time to add the chopped tomatoes to the pot. Cook the tomatoes until they soften and break down, forming a thick gravy. You can also add tomato puree for a smoother texture. Stir in spices such as coriander powder, cumin powder, red chili powder, and garam masala, and cook until the oil separates from the mixture.

    Step 5: Cooking the Lentils with Gravy:

    Now, add the cooked black lentils and kidney beans to the pot with the tomato gravy. Stir well to combine all the ingredients. Allow the mixture to simmer for a while, allowing the flavors to meld together. This slow cooking process helps develop the rich and indulgent flavors of Dal Makhani.

    Step 6: Adding Cream and Butter:

    To finish off the dish, add a generous amount of cream and butter to the pot. Stir well to incorporate the cream and butter into the dal, creating a velvety and luxurious texture. Adjust the seasoning with salt and add a pinch of sugar to balance the acidity of the tomatoes if needed.

    Step 7: Garnishing and Serving:

    Before serving, garnish the Dal Makhani with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a little more cream on top for added richness. Serve the Dal Makhani hot with steamed rice, naan, or roti for a comforting and satisfying meal.

    Tips for Making Perfect Dal Makhani:

    • Soak Lentils and Beans: Soaking the black lentils and kidney beans overnight helps reduce cooking time and ensures they cook evenly.
    • Slow Cooking: Allow the dal to simmer on low heat for a longer time to develop the flavors and achieve the desired creamy consistency.
    • Use Fresh Cream and Butter: Using fresh cream and butter adds richness and depth of flavor to the dish.

    Variations of Dal Makhani:

    • Spicy Dal Makhani: Add extra green chilies or red chili powder for a spicier version of the dish.
    • Restaurant-style Dal Makhani: For a restaurant-style flavor, add a tadka (tempering) of cumin seeds and dried red chilies in ghee and pour it over the prepared dal before serving.

    Benefits of Including Dal Makhani in Your Diet:

    • High in Protein: Dal Makhani is rich in protein from black lentils and kidney beans, making it a nutritious option for vegetarians and vegans.
    • Rich in Iron: Black lentils are a good source of iron, which is essential for maintaining healthy blood cells and preventing anemia.
    • Source of Healthy Fats: The addition of cream and butter provides healthy fats, which are important for overall health and satiety.

    Frequently Asked Questions (FAQs) about Dal Makhani:

    Q: Can I make Dal Makhani in advance?

    A: Yes, Dal Makhani tastes even better when made in advance as it allows the flavors to develop. It can be stored in the refrigerator for up to 3-4 days and reheated before serving.

    Q: Can I freeze Dal Makhani?

    A: Yes, Dal Makhani freezes well. Allow it to cool completely, then transfer it to airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

    Q: Is Dal Makhani gluten-free?

    A: Yes, Dal Makhani is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

    For more delicious Indian dal recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian dal dishes featuring a range of lentils, spices, and vegetables to add flavor and variety to your meals.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Punjabi Chole

    Punjabi Chole

     

    Punjabi Chola

    Punjabi Chole

    Punjabi chole are the best compliment with Baturas, and Naan. The combination is known as Chola Battura. This is a mouth-watering dish, popular with all ages. Popular street food. 
    5 from 3 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 3

    Ingredients
      

    • 1 cup chickpeas, garbanzo beans kabuli chana
    • 2 teabags
    • 3 tbso oil
    • 1 tsp cumin seeds jeera
    • 1 tbsp besan gram flour
    • 2 tomatoes medium size
    • 1 green chili
    • 1 tbsp ginger shredded
    • 1 tbsp coriander powder dhania
    • 1/2 tsp black pepper
    • 1 tsp salt
    • 1/2 tsp black salt
    • 1 tsp garam masala
    • 1 tsp mango powder amchoor

    For Garnishing

    • 1 tbsp ginger sliced
    • 1 green chili sliced long ways

    Instructions
     

    • Boil 5 cups of water with tea bags; after tea comes to boil turn down the heat to medium low. Let it boil for another 2 to 3 minutes. Take out the tea bags and keep aside.
    • Wash chickpeas well and soak in tea water for about 8 hours. Chickpeas after soaking will become about 2 1/2 times the volume of the original.
    • In pressure cooker add chickpeas with the water they were soaked in, plus 2 more cups of water. Close the cooker and put the pressure on. Cook on medium high heat.
    • As pressure cooker starts steaming turn the heat down to medium and cook for about 15 minutes.
    • Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
    • Blend the tomatoes, ginger and green chili to make paste.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown.
    • Next add tomato paste, coriander powder, and black pepper. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture and tomato mixture should be about half in volume.
    • Add spice mix, salt, garam masala, and mango powder to chickpeas. While mixing, lightly mash the chickpeas. Adjust salt, pepper, and sourness to your taste.
    • Cook on medium high heat. After choles come to boil lower the heat to medium low and put the lid on.
    • Choles are ready to eat in as little as ten minutes, but for best taste let simmer for 30 minutes, stirring every 5 or 6 minutes.
    • Garnish choles with shredded ginger and sliced green chili.
    Tried this recipe?Let us know how it was!

    Homestyle Punjabi Chola Curry: A Flavorful Delight

    Chola, also known as chole or chana, refers to a popular North Indian dish made from dal (lentils), specifically chickpeas, which are simmered in a flavorful blend of spices and herbs. This dish is typically enjoyed with rice, naan, or bhature. 

    Chola is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. It’s often included in party recipes due to its rich, hearty flavor and versatility in serving large gatherings. Additionally, chola is a favorite among vegans, as it contains no animal products and provides a substantial source of plant-based protein.

    Step 1: Preparation – Punjabi Chola Recipe

    Before diving into cooking the Punjabi chola, it’s essential to prepare all the ingredients. Gather punjabi chola, chickpeas, tomatoes, ginger, green chilies, and spices like cumin, coriander powder, garam masala, and amchur. Rinse the chickpeas thoroughly and soak them overnight or for at least 8 hours. Soaking helps in softening the chickpeas and reduces the cooking time. Also, finely chop tomatoes, ginger  and green chilies.

    Step 2: Cooking the Chickpeas – Punjabi Chole Recipe

    In a pressure cooker, add the soaked chickpeas along with water, salt, and tea bags. The tea bags impart a dark color to the chickpeas, giving them an authentic Punjabi chole look. Pressure cook the chickpeas until they are soft and cooked through. Once cooked, discard the tea bags and set the chickpeas aside.

    Step 3: Preparing the Base – Chola Curry Recipe

    Heat oil in a pan and add cumin seeds. Let them crackle, then add Add finely chopped ginger and green chilies, and sauté for a few more minutes until the raw smell disappears. Now, add tomatoes and cook until they are soft and mushy.

    Step 4: Adding Spices – Punjabi Chole Recipe

    Once the tomatoes are cooked, it’s time to add the spices. Add coriander powder, cumin powder, garam masala, red chili powder, and amchur (dry mango powder). These spices lend the authentic flavors to the Punjabi chola. Stir well to combine and cook the spices for a couple of minutes until they release their aroma.

    Step 5: Incorporating Chickpeas – Chola Curry Recipe 

    Now, add the cooked chickpeas to the pan along with a little water. Stir well to coat the chickpeas with the masala mixture. Allow the chola curry to simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.

    Step 6: Garnishing and Serving – Punjabi Chole Recipe

    Once the chola curry has thickened to your desired consistency, garnish it with freshly chopped coriander leaves. Serve the piping hot Punjabi chole with bhature, naan, or rice for a hearty and satisfying meal.

    Tips for Perfect Punjabi Chole:

    • Soaking Chickpeas: Ensure you soak the chickpeas for an adequate amount of time to soften them, reducing the cooking time.
    • Using Tea Bags: Adding tea bags while cooking the chickpeas gives them a rich, dark color characteristic of authentic Punjabi chole.
    • Spice Levels: Adjust the amount of red chili powder and green chilies according to your preference for spice levels.
    • Garnish: Freshly chopped coriander leaves add a burst of freshness to the chola curry. Don’t skip this step for the best flavor.

    Variations of Punjabi Chola:

    • Creamy Chola Curry: Add a splash of cream or coconut milk towards the end of cooking for a creamy texture and milder flavor.

    Benefits of Punjabi Chola:

    • Rich in Protein: Chickpeas are an excellent source of plant-based protein, making Punjabi chola a nutritious option for vegetarians and vegans.
    • Fiber-Rich: Chickpeas are high in dietary fiber, promoting digestive health and aiding in weight management.
    • Vitamins and Minerals: Chola curry is packed with essential vitamins and minerals like iron, folate, and vitamin C from tomatoes and spices.

    FAQs – Punjabi Chole Recipe:

    Can I use canned chickpeas instead of dried ones?

    • Yes, you can use canned chickpeas for convenience, but the texture may vary slightly from using dried chickpeas.

    How long can I store leftover Punjabi chole?

    • Leftover chola curry can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Bhindi Masala – Spicy Okra

    Bhindi Masala – Spicy Okra

    Bhindi Masala

    Bhindi Masala – Spicy Okra

    Bhindi Masala is a delicious, quick & easy to make vegetable dish. This is a North Indian style recipe with just perfect blend of spices.  
    5 from 3 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
      

    • 1/2 pound okra bhindi, lady finger
    • 1-1/2 tbsp oil canola, vegetable
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tbsp coriander powder dhania
    • 1/2 tsp red chili powder
    • 1/2 tsp turmeric haldi
    • 1/2 tsp salt
    • 1/2 tsp mango powder amchoor
    • 1 tbsp besan gram flour
    • 2 tbsp finely chopped yellow bell pepper
    • 2 tbsp finely chopped red bell pepper

    Instructions
     

    • Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.
    • Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.
    • Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra.
    • Stir for a minute and reduce the heat to medium. Cover the okra for two to three minutes.
    • Remove the cover and add the coriander powder, red cayenne pepper and turmeric, stir.
    • Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.  Masala Bhindi is ready. Enjoy!

    Notes

    Variations
    Adding colorful bell pepper is a great garnish for the okra and adds flavor to the dish.
    You can substitute the bell pepper with sliced tomatoes as a garnish.
    You can also slice the okra in 1/4 inch pieces and follow the same method above.
    Keyword Spicy Okra, Lady Finger,
    Tried this recipe?Let us know how it was!

  • Dahi Vada

    Dahi Vada

    Dahi Vada

    Dahi Vada

    Dahi Vadas are lentil dumplings dipped in yogurt and topped with spicy savory tamarind chutney. These are great as a side dish for a formal dinner, appetizer or served as a chaat.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Soaking Dal 6 hours
    Total Time 25 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    For Vada

    • 3/4 cup washed Moong dal
    • 1/4 cup washed Urad dal

    For Garnish

    • 1-1/2 cupa yogurt curd, dahi
    • 1 tsp salt
    • 1/2 tsp red chili powder
    • 1/2 tsp roasted cumin seed powder bhuna jeera
    • 3 tbsp tamarind chutney

    Instructions
     

    • Mix both dals and wash several times until the water appears clear. Soak dal in 4 cups of water for at least six hours. Drain the water. In a blender, blend the dal to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy texture. 
    • Whip the dal batter, stirring with a spoon in a circular motion two to three minutes, until batter is light and fluffy. Add a few spoonfuls of water as needed.
    • Cover the bottom of a flat frying pan with ½-inch of oil and heat over medium high heat. Test the oil by dropping a little batter into it. When the oil sizzles, it is ready.
    • Place one tablespoon of batter into the oil. The oil should not be deep enough to cover the batter; the vadas will be softer if they are shallow-fried. The vadas will begin to expand slowly, without changing color.
    • Fry the vadas in small batches, until golden all around.
    • After you have made all of the vadas, place them in lukewarm water and soak for about 20 minutes. Squeeze the vadas gently to remove the water, being careful not to break the vadas. Set aside.
    • Whip the yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add about one teaspoon salt, to taste. 
    • Soak vadas in the yogurt batter for at least half an hour, giving the vadas time to absorb the yogurt.
    • Slowly pick up each vada and transfer to a serving dish. Pour a few more spoons yogurt over the Vadas.
    • Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chile powder, and finish off with a drizzle of tamarind chutney.

    Notes

    Variations:
    Change the proportion of dals, or use only urad dal.
    As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter just before frying.
    Instead of serving with tamarind chutney, you can sprinkle chopped cilantro over the dahi vadas.
    You can also make the vadas very small and serve as a Raita dish.
    If you are vegan, you can soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro or chopped mint leaves.
    Suggestions:
    You can make the dahi vadas in advance and freeze them before soaking in water. When ready to use, soak as many as needed in hot water for about half an hour, then change the water to room temperature and soak for another ten minutes. Now proceed according to the recipe.
    Keyword Dahi Pakora, Dahi Vada Chaat, Dal Dumpling
    Tried this recipe?Let us know how it was!