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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!

  • Ras Malai

    Ras Malai

    Ras Malai

    Ras Malai, Rasmalai, Bengali Dessert

    Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as "paneer" or "chana". Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.
    4.50 from 2 votes
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    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    For Patties

    • 4 cups milk
    • 1/4 cup lemon juice
    • 1-1/2 cups sugar
    • 4-1/2 cups water

    Milk For Rasmalai

    • 3 cups milk
    • 2-1/2 tbsp sugar
    • 1/8 tsp crushed cardamom
    • 1 tbsp sliced almonds and pistachios to garnish

    Instructions
     

    Making Paneer

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

    Making the Rasmalai:

    • Divide the dough into 12 equal parts and roll them in smooth balls.
    • To make the balls apply some prassure at the first and then release when forming the balls, lightly press to make about 3/4″ patty shape.
    • Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
    • Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
    • Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
    • Close the heat and wait a few minutes befor opening the pressure cooker. Pour cold water over the cooker before opening. Take out the patties from the syrup and squeeze them lightly,and keep aside.
    • Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
    • Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes. Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
    • Serve the Rasmalai chilled.
    Keyword Bengali Delicacy, Dessert, Made With Paneer
    Tried this recipe?Let us know how it was!
  • Bread Pakoras

    Bread Pakoras

    Bread Pakoras

    Bread Pakoras

    Spicy Bread Pakoras are great as an appetizer, finger food for any gathering, and a tasty compliment to your afternoon tea.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 slices white firm bread
    • 1 cup besan gram flour
    • 1 tbsp rice flour
    • 1 tsp salt
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 2 tbsp green finely chopped
    • 1/4 cup cilantro finely chopped hara dhania
    • 1/2 cup water little more or less use as needed

    Instructions
     

    • Remove the crust from all sides of the bread. Slice the bread lengthwise into 3 equal parts.
    • Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness. Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)
    • Next, add the green chilies and cilantro. Mix well.
    • Heat the oil in a frying pan on medium high heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
    • Dip the bread slices in the batter one at a time and slowly drop into the frying pan. Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
    • Turn them occasionally. Fry the Pakoras until both sides are golden-brown. Repeat this process. The crispy, delicious Bread Pakoras are ready to serve.

    Notes

    Tips:
    If oil is too hot Pakoras will cook too fast and will not be crispy; if oil is not hot enough Pakoras will be greasy. You may have to adjust the heat as needed while cooking.
    Variations:
    Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.
    Serving suggestions:
    The bread pakoras are best when dipped with a fresh cilantro chutney or 
    Pakoras taste best when they are served hot.
    Pakoras can be made one day in advance do not refrigerate. When ready to eat, place on a cookie sheet and heat in the preheated oven on 300 degrees.
    Keyword Crispy Pakora, Kid Friendly, Spicy Fritters, Tea Time Snack, Vegan
    Tried this recipe?Let us know how it was!
  • Gajar ka Halwa (Carrot Halwa)

    Gajar ka Halwa (Carrot Halwa)

    Gajar Ka Halwa recipe

    Gajar Ka Halwa, Carrot Pudding

    Gajar Ka Halwa is a classical Indian dessert, this is also known as gajrala. Gajar ka Halwa is a delicious and popular north indian sweet dish made with few ingredients, carrots, milk, sugar and flavored with cardamom. Gajar ka Halwa is a perfect dessert for any celebration. 
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups shredded carrots
    • 2 cups milk
    • 3 tbsp unsalted butter or ghee
    • 1/4 cup sugar
    • 1/2 tsp cardamom powder
    • 6 cashew roasted and broken for garnishing

    Instructions
     

    • Roast the cashew nuts and set aside for the garnish.
    • Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
    • Melt the butter in a frying pan on medium heat. Add the shredded carrots and stir-fry for about seven to eight minutes. Carrots should be tender and slightly changed in color.
    • Add the milk and cook until the milk dries. This will take about eight to ten minutes.
    • Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
    • Garnish with cashew nuts.

    Notes

    Tips:
    Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months.
    When ready to serve just warm.
    Suggestion:
    Cook the halwa a little more and pour on a greased plate.
    Spread the halwa until it is flat and 3/4 inch thick.
    After the halwa cools, cut in squares.
    Garnish with cashew nuts or sliced almonds.
     
    Keyword Carrot Halwa, Delicacy, Dessert, Gajrela, Gluten Free
    Tried this recipe?Let us know how it was!
  • Samosa

    Samosa

    Part 1:

    Part 2:

    Samosa recipe

    Samosa, Aloo Samosa, Street Food

    Samosa is probably the most popular Indian snack. Fried puffed pastry filled with spicy potatoes and green peas. No one can resist samosas, a mouthwatering snack. Samosas can be served any time and for any occasion. This recipe is for traditional north Indian Samosa.
    4.20 from 5 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    boiling the potatoes 25 minutes
    Total Time 40 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Dough

    • 1/2 cup all purpose flour plain flour, maida
    • 1/2 tbsp sooji samolina
    • 1/4 tsp salt
    • 1-1/2 tbsp oil canola or vegetable
    • 3 tbsp lukewarm water use as needed

    For the Filling:

    • 3 boiled potatoes, peeled and chopped into very small cubes
    • 1/2 tsp cumin seeds jeera
    • 1 tbsp chopped green chilies
    • 1 tsp coriander powder dhania
    • 1/4 tsp garam masala
    • 1 tsp mangopowder amchoor
    • 1 tsp salt
    • 2 tbsp oil canola or vegetable
    • 1/2 cup green peas I am using frozen peas

    Need oil to fry

    Instructions
     

    Making the Dough:

    • Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed). knead the dough for about 1 to 2 minutes to make the dough smooth and pliable. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

    Making the Filling:

    • Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds. Next add green peas and turn heat to medium and stir until tender. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
    • Let the filling cool to room temperature.

    Making Samosa:

    • Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
    • Knead the dough for a minute. Divide the dough into 4 equal parts and make into balls. Roll each ball into 6-inch diameter circles and cut each circle in half.
    • Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
    • Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.
    • Heat about 1 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
    • Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.

    Notes

    Tips:
    Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water. Drain immediately and keep aside until cool enough to touch.
    The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
    If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
    Suggestions:
    Samosa can be prepared ahead of time and can be freeze for a month.
    Before freezing fry them enough until samosa changes the color to very light gold brown.
    After samosas are on room temperature bag them in zip lock bags and freeze them.
    To use frozen samosas take out as many you need and fry them on medium heat.
    Keyword Aloo Samosa, Homemade Samosa, Punjabi Samosa
    Tried this recipe?Let us know how it was!
  • Upma Sooji (Cream of Wheat)

    Upma Sooji (Cream of Wheat)

    Upma Sooji

    Upma Sooji (Cream of Wheat)

    Upma Sooji is a great vegan dish for breakfast or brunch.
    Serving for 2.
    5 from 1 vote
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    Course Breakfast
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • ½ cup sooji rawa, semolina flour
    • 2 tablespoons oil
    • ½ teaspoon black mustard seed rai
    • ½ teaspoon cumin seed jeera
    • 20 peanuts
    • 1 green pepper chopped
    • ½ teaspoon salt to your taste
    • ¼ cup green peas
    • 1 ¼ cup water
    • ½ teaspoon fresh lemon juice
    • 2 tablespoons cilantro chopped, hara dhania

    Instructions
     

    • Boil the green peas in 1 ¼ cup of water.
    • As water comes to boil turn heat to low and continue cooking until peas are tender.
    • Turn off the heat and set aside.
    • 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 black mustard seed and cumin seed.
    • Add mustard seed and cumin seeds as seeds crack, add peanuts and stir for one minute.
    • Add sooji and stir-fry about 3 minutes on medium heat till sooji turns gold brown.
    • Add green peas with water a little at a time, otherwise water will splatter.
    • Add lemon juice and cover for 2 minutes.
    • Sooji will absorb some of the water leaving the upma moist.
    • Now add the cilantro and stir. Serve while hot.
    Keyword brunch, Cream of wheat, Flour, peanuts, semolina, Sooji, Suji, Vegan
    Tried this recipe?Let us know how it was!
  • Aloo Gobi | Potato & Cauliflower

    Aloo Gobi | Potato & Cauliflower

    Aloo Gobi

    Aloo Gobi – Potatoes With Cauliflower

    Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.
    4.37 from 11 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 2 cups cauliflower, cut into small florets
    • 2 medium potatoes, cubed into bite sized pieces
    • 1/2 inch shredded ginger
    • 3 tsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/4 tsp red chili powder
    • 3 tbsp water
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1/2 tsp cumin seeds jeera
    • 2 green chilies, sliced in long pieces
    • 2 bay leaves
    • 1 tsp salt
    • 1 tsp mango powder amchoor
    • 2 tbsp chopped cilantro hara dhania

    1/4 cup water use as needed

    Instructions
     

    • In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
    • Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
    • Next, add the spice paste and stir for a minute until spices start leaving the oil.
    • Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
    • Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

    Notes

    Variations:
    Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.
    Tips:
    Making a paste with the spices will prevent the spices from burning.
    Serve with Paratha, Puri 
    Tried this recipe?Let us know how it was!

  • Jalebi (Sweet)

    Jalebi (Sweet)

    Jalebi Sweet

    Jalebi, Crispy Juicy Sweet

    Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was served for the breakfast treat like pancakes. It was a treat to have jalebi and kachori for a hearty breakfast. Jalebi was mostly eaten by themselves, but some time we soaked the jalebi in warm milk and that tasted delicious. I know jalebi is mostly served as dessert but for me jalebi still makes the best breakfast treat.
    4 from 6 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Fermenting time 1 hour
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    For Jalebi Batter

    • 1/2 cup all purpose flour maida, plain flour
    • 1 tsp besan gram flour
    • 1/2 tsp yeast
    • 1/2 tsp oil
    • 1/2 tsp sugar
    • 1/3 cup lukewarm water (as needed)

    For Syrup

    • 1 cup sugar
    • 1/2 cup water
    • 1/8 tsp crushed cardamom
    • few strands saffron
    • 1 tsp lemon juice

    Also need oil to fry

    Instructions
     

    Making the Batter

    • Dissolve the yeast in warm water and let it sit for about five minutes.
    • Mix the flour, besan (gram flour), oil, and sugar together. Add the yeast solution to the flour and mix to make a smooth batter. Set the batter aside in a warm place for one hour.
    • Make sure the batter is fermented, but do not over-ferment. After fermenting the batter will be a little lacy.

    Making the Syrup

    • Boil the sugar and water together. Add the lemon juice and saffron and turn off the heat. (The lemon juice keeps the mixture from crystallizing).

    Making Jalebis

    • Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
    • Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle.
    • Squeeze the Jalebi batter out into the hot oil in pretzel shapes about two inches in diameter. Fry the Jalebis until light golden-brown on both sides.
    • Transfer them into the warm syrup. Let the jalebis soak in the hot syrup a few seconds, then take them out.
    • Serve hot. Enjoy! 

    Notes

    Variations
    Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.
    Serving Suggestion
    In North India Jalebi is a breakfast treat accompanied with Urad Dal Puri and Methi Chutney.
    Keyword All Time Dessert, Breakfast, jalebi
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  • Roti, Chapati (Flat Indian Bread)

    Roti, Chapati (Flat Indian Bread)

    Roti

    Roti-Chapati-Flat-Indian-Bread

    Roti also known as Chapati or Fulka, is Indian flat bread made with whole wheat flour. In North India, roti is part of the main meal. Roti is served with a variety of cooked vegetables, lentils, and yogurt.
    4.29 from 7 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/2 cup whole-wheat flour chapati ka atta
    • 1/8 tsp salt
    • 1/4 cup water use as needed
    • 1/4 cup whole wheat flour for rolling the roti
    • 2 tbspa clarified butter or ghee for buttering the roties

    Instructions
     

    • Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.
      .
    • Divide the dough into four equal parts. Make smooth balls and press flat. Before rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.
    • Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
    • Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready. Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.
    • Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
    • Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.
    • Place the rotis in a container lined with a paper towel. Cover the container after each roti.

    Notes

    Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet
    Keyword Chapati, Fulka, Healthy, Roti, Whole Wheat Bread
    Tried this recipe?Let us know how it was!

  • Potato Curry with Yogurt Gravy

    Potato Curry with Yogurt Gravy

    Potato Curry with Yogurt Gravy

    Potato Curry With Yogurt

    This recipe consists of potatoes combined with a creamy yogurt gravy its a nice creamy gluten-free recipe. It tastes great with Puris.
    3.88 from 8 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    boiling potatoes 20 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 large boiled potatoes
    • 2 tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 2 tsp besan gram flour
    • 1 bay leaf
    • 4 tbsp yogurt dani, curd
    • 1 tsp grated ginger
    • 1 tsp green chili finely chopped
    • 1 tbsp doriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1/2 tsp peprika
    • 1/4 cup cilantro finely chopped hara dhania
    • 1-1/2 cup water use as needed

    Instructions
     

    • Boil the potatoes until they are tender. Peel and cut them in bite size pieces.
    • Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste. Set aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown.
    • Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
    • Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your liking.dd the potatoes and let it cook for 2-3 minutes.
    • Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of bread.

    Notes

    Suggestions
    Use variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes. The recipe for the gravy remains the same. Serve with Matar Paratha, Gobi Paratha.
    Keyword Aloo With Dahi, Easy, Kid Friendly, Spicy Potatoes
    Tried this recipe?Let us know how it was!

  • Puri, Indian Puffed Flat Bread

    Puri, Indian Puffed Flat Bread

    Puri (Flat Bread) Recipe by Manjula

    Puri, Indian Puffed Flat Bread

    Puri is whole wheat fried bread, made on special occasions. Especially popular with children. It goes well with mutter paneer and other thick gravy recipes.
    4 from 4 votes
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup whole wheat flour
    • 1/2 tsp salt
    • 1 tsp oil
    • 1/3 cup water, use as needed

    Instructions
     

    • Mix whole-wheat flour and salt. Add water as needed to make firm dough. Oil your palm and knead the dough until it is pliable. Cover the dough with a damp cloth and set it aside to rest at least ten minutes.
    • Divide the dough in eight equal parts. Form these into smooth balls, rolling the dough between your greased plams.
    • Roll the dough balls into seven inch circles. If the dough sticks to the rolling pin or rolling surface, put a drop of oil on the rolling pin and on the rolling surface. Roll four or five puris before you start frying. Do not roll all the puris at once, as they will dry out and fail to puff.
    • Heat at least one inch of oil in a frying pan over medium high heat. When the oil is moderately hot, a small piece of dough dropped into the oil will float immediately to the top.
    • Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up right away. Turn the puris over. Puri should be light creamy brown on both sides. Take the puris out and place them on paper towels to absorb the excess oil.
    • Serve puri hot or store in covered container after they cool to room temperature.

    Notes

    Tips: 
    Do not roll the puris on a floured surface. If it seems that you need to flour the surface that is an indication that the dough is too moist. In this case, put a drop of oil on the surface and on the rolling pin.
    If the oil is not hot enough, the puris will not puff and will be greasy.
    Variations:
    Add your choice of spices or one or more dry herbs to the flour when making dough. Red pepper flakes, asafetida, dry mint leaves, dry fenugreek leaves, or any other dry herb can be used.
    Tried this recipe?Let us know how it was!

  • Sooji Halwa – Sheera

    Sooji Halwa – Sheera

    Sooji Halwa

    Sooji Halwa

    Sooji Halwa is a very popular sweet dessert all over India specially in North India and is made on religious occasions, as parsad (offering to God). After prayer Halwa is served to devotees as a blessing.
    4.75 from 4 votes
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 cup sooji rava, semolina flour
    • 1/4 cup ghee clarified butter
    • 1/3 cup sugar
    • 1-1/2 cup water
    • 1/8 tsp cardamom powder
    • 1 tbsp sliced almonds for garnish

    Instructions
     

    • Boil the water with sugar, and cardamom powder in a pan over low medium heat. Bring to a boil and Set aside.
    • Melt the ghee in a frying pan on medium heat. Add sooji and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
    • Add the syrup slowly, as you add the syrup to sooji water will splatter. Turn down the heat to medium low and let it cook for about 2-3 minutes.
    • Garnish with almonds.

    Notes

    Notes
    Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer then you want.
    Serving suggestion
    Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.
    For breakfast serve with paratha, aloo puri
    Variations
    Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfee.
    Keyword Dessert, Parsad, Sheera
    Tried this recipe?Let us know how it was!

    How to Make Sooji Halwa Manjula’s Kitchen

    Sooji Halwa, a classic in the realm of traditional desserts, holds enduring popularity. Renowned for its deliciousness, this treat serves as a warm and inviting indulgence for guests. The result is an exotic Halwa creation that transcends expectations, promising a delightful experience beyond your imagination.

    Embark on a culinary journey through the rich flavors and aromatic spices of India with the creation of sooji halwa, a classic dessert beloved for its sweet simplicity and indulgent texture. Each step in the process—from mixing the sooji with milk to infusing the syrup with fragrant cardamom and saffron—unveils a symphony of flavors and textures, resulting in a delectable treat that delights the senses and warms the heart. Let’s explore the art of making sooji halwa in seven meticulous steps, each one essential in achieving the perfect balance of sweetness and spice.

    Step 1: Mixing Sooji and Milk 

    In the initial step of preparing sooji halwa, take a bowl and combine the sooji (semolina) with milk, creating a cohesive mixture that forms the foundation for the dessert. Allow this blend to sit undisturbed for about five minutes, allowing the sooji to absorb the milk and soften, readying itself for the culinary journey ahead.

    Step 2: Breaking Up Lumps

    After the brief soaking period, the sooji and milk combination will naturally form lumps as it absorbs the liquid. Utilize a fork to gently break up these lumps, ensuring a smooth and uniform texture for the sooji halwa. This meticulous step guarantees a velvety consistency in the final preparation, an essential characteristic of a well-executed halwa sooji recipe.

    Step 3: Infusing Flavors in Syrup

    In parallel to preparing the sooji, initiate the syrup preparation by combining sugar, cardamom powder, and saffron in boiling water. Thoroughly mix these elements to create a fragrant and flavorful syrup that will serve as the backbone of the sooji halwa. Set this aromatic infusion aside, preserving its essence to later elevate the taste of the final dish.

    Step 4: Ghee-infused Sooji

    Moving to the stovetop, heat clarified butter (ghee) in a frying pan over medium heat until warm. Turn off the heat and introduce the sooji into the warm ghee, blending them together with gentle pressure from a spatula. This marks a crucial stage in the halwa sooji recipe, setting the tone for the subsequent roasting process that will impart a rich, nutty flavor to the dessert.

    Step 5: Golden Brown Roasting

    With the heat adjusted to medium-low, resume cooking and roast the sooji in the ghee until it reaches a golden brown color, stirring continuously to prevent burning. This meticulous roasting process takes approximately 5 to 8 minutes, resulting in a visually appealing hue and a delightful sweet aroma that fills the kitchen. Achieving the perfect golden brown color is pivotal in achieving the desired texture and flavor profile in the sooji halwa.

    Step 6: Syrup Infusion and Cooking

    Gradually introduce the prepared syrup to the roasted sooji, taking caution as the addition may cause splattering. Allow the mixture to cook for about 4 minutes, enabling the sooji to absorb the infused flavors and achieve a luscious consistency. It is essential to maintain a slightly softer consistency in the halwa than the desired final texture, as the sooji will continue to absorb moisture while cooling, resulting in the perfect balance of moisture and sweetness.

    Step 7: Garnishing and Serving

    To complete the sooji halwa recipe, garnish the preparation with pistachios, adding a visual and textural element that enhances the overall appeal of the dish. Serve the halwa warm for the best taste, presenting a delightful and aromatic dessert that captures the essence of this classic Indian sweet. With its rich flavors and indulgent texture, sooji halwa is sure to become a beloved favorite for special occasions and everyday indulgences alike. So, gather your ingredients, ignite the flames of your creativity, and embark on a flavorful journey through the enchanting world of sooji halwa.

    If you have a sweet tooth and wish to devour more such options available in desserts then you must also check out: Gujia, Kalakand, Apple Jalebi Fritters, Shrikhand and Peach Phirni.

  • Mattar Paneer (Green Peas With Cheese)

    Mattar Paneer (Green Peas With Cheese)

    Mattar Paneer

    Mattar Paneer

    Mattar Paneer is a popular main course dish, made with green peas, paneer, and a creamy blend of spices.
    4 from 13 votes
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 8 oz green peas, I am using frozen peas
    • 3 tomatoes medium
    • 1/3 lb paneer
    • 2 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 2 bay leaves tajpat
    • 1 inch cinnamon stick dalchini
    • 2 cloves long
    • 1 tbsp ginger chopped
    • 3 tsp coriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1 tsp paprika dagi mirch
    • 1 tsp salt
    • 1/2 tsp sugar
    • 1 tbsp corn starch

    Instructions
     

    • Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
    • Mix cornstarch with three tablespoons of water and keep aside.
    • Blend the tomatoes and ginger to make a puree.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
    • Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.
    • Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
    • To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.

    Notes

    Suggestion: 
    Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.
    Tried this recipe?Let us know how it was!

    How To Make Matar Paneer – Manjula’s Kitchen

    Indulge in the perfect gluten-free, kid-friendly matar paneer recipe, specially crafted to elevate any occasion as this dish is a mouthwatering party recipe that’s popular among all individuals from children to adults. This delightful dish boasts a rich and flavorful gravy that will captivate both young and adult palates, ensuring a memorable dining experience.

    Step 1: Preparing Paneer Cubes – Matar Paneer Recipe Unveiled 

    Begin the journey of How To Make Matar Paneer by meticulously cubing the paneer into half-inch pieces. The key is to deep-fry these paneer cubes over medium-high heat until they attain a delicate golden hue. This crucial step not only imparts a delightful texture to the paneer but also sets the foundation for the indulgent experience that Matar Paneer promises. Once fried to perfection, transfer the paneer cubes onto a paper towel, allowing any excess oil to be absorbed, ensuring a balanced and flavorful outcome for this Matar Paneer sabji.

    Step 2: Creating a Thickening Agent – Essential in Matar Paneer Masala 

    In the second step of the Matar Paneer masala preparation, take a moment to mix cornstarch with three tablespoons of water, creating a thickening agent that will contribute to the luscious consistency of the dish. This clever addition enhances the overall texture of the Matar Paneer gravy, ensuring it coats the paneer cubes and green peas harmoniously. The cornstarch mix, now prepared and set aside, is a key player in perfecting the Matar Paneer sabzi.

    Step 3: Crafting a Tomato-Ginger Puree – Essence of Matar Paneer 

    Embark on the flavorful journey of Matar Paneer by crafting a tomato and ginger puree. This vibrant mixture lays the groundwork for the dish’s aromatic essence, infusing it with the natural sweetness of tomatoes and the subtle warmth of ginger. As the soul of the Matar Paneer recipe, this puree forms the base of the rich gravy that envelops the paneer and peas, creating a delightful symphony of flavors in this quintessential Matar Paneer masala.

    Step 4: Infusing Flavorful Elements – Matar Paneer Unleashed 

    Heat oil in a saucepan to initiate the fourth step in the Matar Paneer saga. The aromatic journey begins by testing the oil’s readiness with a cumin seed. Once it crackles, add a melange of flavorful elements, including asafetida (hing), cumin seeds, bay leaves, and cinnamon. This infusion of spices elevates the Matar Paneer sabzi, creating a fragrant and appetizing atmosphere that sets the stage for the subsequent layers of taste in this Matar Paneer recipe.

    Step 5: Crafting the Tomato Base – Foundation of Matar Paneer Recipe 

    As the oil embraces the aromatic symphony, introduce the tomato paste, coriander, turmeric, chili powder, and paprika to the saucepan. This marks a pivotal step where the foundation of the Matar Paneer recipe takes shape. Cook this amalgamation until it reduces to half its volume, allowing the tomatoes to release their inherent sweetness and harmonize with the array of spices. This transformative process is integral to achieving the distinctive taste that defines Matar Paneer masala.

    Step 6: Introducing Green Peas – Matar Paneer Masala Symphony 

    For the sixth step in perfecting Matar Paneer, introduce the green peas and a quarter cup of water to the pan. Let this vibrant combination simmer on medium heat, ensuring the pan is covered. The green peas, tenderized to perfection, contribute a burst of color and freshness to the Matar Paneer masala. As the peas become tender, add salt and the previously prepared paneer cubes, creating a symphony of textures that makes Matar Paneer a delightful and wholesome sabzi.

    Step 7: Thickening the Gravy – Culmination of Matar Paneer Recipe 

    Concluding the Matar Paneer journey, focus on thickening the gravy by incorporating the cornstarch mix. Cover the pan, allowing the Matar Paneer to simmer for an additional 3-4 minutes. This final step ensures that the Matar Paneer masala reaches its optimal thickness, creating a cohesive and flavorful gravy that clings to the paneer and peas. With this last flourish, the Matar Paneer recipe unfolds into a hearty and satisfying dish, ready to be savored in all its aromatic glory.

    If you liked this Recipe you must also try: Paneer Methi, Okra Tomato Curry, Lauki Vadi ki Sabji, Makhana Matar Curry & Stuffed Tomatoes with Curry

  • Vegetable Rice (Pulav)

    Vegetable Rice (Pulav)


    Vegetable Rice

    Vegetable Rice – Vegetable Pulav

    Vegetable pulav is a mix of spicy vegetables with rice. This is a great dish for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal. Serve with yogurt, pickle, papadam or chutney.
    5 from 2 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Rice

    • 1 cup basmati or long grain rice
    • 2 cup water
    • 2 tbsp oil canola, vegetable
    • 1 tsp cumin seeds jeera
    • 2 bay leaf taj pata
    • 1 tsp salt

    For Vegetables

    • 3 tbsp oil canola, vegetable
    • 1 tsp cumin seeds jeera
    • 1 medium sized potato, chopped into 1/2″ cubes
    • 1 carrot sliced
    • 1 cup cauliflower, cut into small pieces
    • 1 cup frozen green peas
    • 1/2 red bell pepper, chopped
    • 2 long sliced green chilies
    • 1 tsp grated ginger
    • 1 tsp salt
    • 1/2 tsp garam masala
    • 1 tbsp lemon juice

    For Garnishing

    • 2 tbsp finely chopped cilantro hara dhania

    Instructions
     

    Preparing the rice:

    • Heat the oil in a saucepan. Test the oil by adding one cumin seed; if seed cracks right away oil is ready. Add cumin seeds after cumin seeds crack add bay leaves and stir for few seconds. Next add the rice. Stir-fry for 2 minutes.
    • Add water and salt, bring to a boil and turn the heat to low. Cover the pan. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

    Preparing the vegetables:

    • Use a frying pan to cook the vegetables. Add the vegetables in steps, the vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last.
    • Heat the oil in frying pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds after cumin seeds crack, add potatoes, stir-fry them for about 2 minutes.
    • Add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally.
    • Next add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes till vegetables are tender. Turn off the heat.
    • Add garam masala and lemon juice.
    • Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro.
    Keyword Gluten Free, Vegan
    Tried this recipe?Let us know how it was!

    How to make Pulav Rice Recipe – Manjula’s Kitchen 

    Vegetable pulao is a flavorful gluten-free vegan blend of spicy vegetables combined with rice, making it an excellent lunch option. This dish proves particularly convenient when you prefer a quick & easy meal. Utilize vegetable pulav as a standalone one-dish meal, or complement it with yogurt, pickle, papadam, or chutney for a satisfying and well-rounded dining experience.

    Preparing Pulav Rice: 

    Embark on a culinary adventure as you delve into the meticulous process of crafting a delightful pulav rice recipe. Begin by heating oil in a saucepan, creating a canvas for the infusion of rich flavors. Ensure the oil is at the optimal temperature by conducting a cumin seed test; the satisfying crackle indicates readiness. Enrich the aromatic foundation by introducing additional cumin seeds and fragrant bay leaves, setting the stage for an enticing pulav rice experience. 

    As you add the rice to the pan, engage in a 2-minute stir-fry, allowing each grain to absorb the essence of the spices—a vital step in mastering the art of how to make pilav rice. The introduction of water and salt transforms the mixture into a bubbling concoction, simmering on low heat for 15 minutes until the rice attains a tender texture, releasing a fragrant aroma that defines the pulav rice recipe. Conclude this flavorful journey by delicately fluffing the rice with a fork, achieving a light and fluffy consistency crucial to the essence of the rice pulav recipe.

    Preparing Vegetables for Pulav Rice: 

    In the intricate process of creating pulav rice, wield a frying pan as your culinary orchestra, orchestrating a symphony of vibrant colors and enticing textures. Elevate the aromatic canvas by heating oil to the perfect temperature, validated by the distinctive crackle of a cumin seed—the quintessential initiation into the pulav rice recipe. With each addition of cumin seeds, establish a fragrant base that paves the way for the culinary dance that follows. 

    Immerse potatoes into this aromatic blend, conducting a 2-minute stir-fry, a pivotal step in unraveling the secrets of how to make pulav rice. Introduce cauliflower and carrots, orchestrating an additional 3 minutes of cooking to gradually enhance their tenderness, a crucial aspect in the art of rice pulav. The crescendo of this culinary symphony includes green peas, bell pepper, ginger, and green chilies, creating a vibrant medley that transforms the pulav rice recipe into a visual and flavorful masterpiece. Conclude this vegetable overture by introducing garam masala and lemon juice, harmoniously blending the spices before gently folding the aromatic rice into the vegetable symphony, shaping the pulav rice recipe.

    Final Assembly of Rice Pulav:

    Culminate the gastronomic masterpiece that is the pulav rice recipe by seamlessly merging the meticulously prepared rice and vegetables. Gently fold the aromatic rice into the medley of colorful vegetables, ensuring an even distribution of flavors—a key element in the intricate art of making pulav rice. As the harmonious blend takes shape, transfer it to a serving dish, where the vibrant hues of the vegetables complement the inviting warmth of the rice pulav. 

    Elevate the presentation by adorning the dish with sprigs of fresh cilantro, adding a final touch of both freshness and visual appeal—a crucial finale in the rice pulav recipe. This assembly not only showcases the meticulous steps involved in creating a pulav rice dish that tantalizes taste buds but also captivates with its aesthetic allure. Serve and savor the culmination of the pulav rice recipe—a delightful union of fragrant rice and flavorful vegetables—embodied in the artistry of pulav preparation.

    If you loved our recipe of vegetable pulav then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf, and Lemon Rice. 

  • Besan Puda – Cheela (Gram Flour Dosa)

    Besan Puda – Cheela (Gram Flour Dosa)

    Besan Puda Dosa

    Besan Puda – Cheela – Gram Flour Cheela

    Basen Ka Puda is a tasty low fat, quick & easy, vegan dish for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways. In my house this is a favorite dish for breakfast, folded with cheese.
    4.20 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Breakfast
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup besan gram flour
    • 1/4 cup rice flour chawal ka atta
    • 1 tsp salt
    • 3/4 cup water, use as needed
    • 1/2 tsp cumin seeds jeera
    • 1 tsp green chili finely chopped
    • 1 cup zucchini shredded
    • 1 tabs cilantro finely chopped hara dhania
    • 6 tbsp oil for cooking use as needed

    Instructions
     

    • Shred the zucchini with the skin and keep aside.
    • Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.
    • Use a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7″ in diameter.
    • When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.
    • Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.
    • Repeat for the remaining pudas.

    Notes

    Tips:
    Spread the batter quickly, or it will begin to dry and will be difficult to spread.
    Serving Suggestions:
    You can serve the puda with yogurt, hari chutney, spicy pickles.
    Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.
    Variations
    Zucchini can be replaced with finely chopped spinach, shredded potatoes, or  finely shredded cabbage.
    If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
    Cilantro can be replaced with ground coriander powder.
    Keyword Besan Cheela, Healthy Breakfast, Quick And Easy
    Tried this recipe?Let us know how it was!

    How to Make Besan Cheela: Crafting a Delightful Indian Pancake

    Besan Cheela is a quick & easy bread based breakfast recipe ideal for those on a gluten free and looking for low fat vegan alternative.  Besan cheela, also known as chilla or besan chilla, is a savory Indian pancake that’s not only delicious but also packed with nutrients. Made primarily from gram flour (besan), this versatile dish can be customized with various ingredients to suit individual tastes. From shredded vegetables to aromatic spices, each component contributes to the overall flavor and texture of the cheela. Let’s delve deeper into the art of crafting the perfect besan cheela, step by step.

    Step 1: Shredding Zucchini for Besan Cheela

    The journey to creating the perfect besan cheela begins with the humble zucchini. Its vibrant green hue and delicate flavor make it an ideal addition to this traditional recipe. Start by carefully shredding the zucchini, ensuring to retain its nutritious skin. This step not only adds a delightful texture to the besan cheela but also enhances its nutritional value. Once the zucchini is finely shredded, set it aside, eagerly awaiting its incorporation into the besan cheela batter.

    Step 2: Preparing Dry Ingredients for Besan Chilla

    The foundation of a perfect besan chilla lies in the precise combination of dry ingredients. In a mixing bowl, amalgamate besan, rice flour, cumin seeds, and salt, creating the essential base for the besan cheela batter. Gradually introduce water, achieving a smooth consistency akin to that of pancake or dosa batter. The inclusion of finely chopped green chilies, fresh cilantro, and the shredded zucchini further enriches the mixture, imparting a burst of flavors and a harmonious medley of textures.

    Step 3: Heating the Skillet for Making Besan Cheela

    An indispensable element in the besan cheela-making process is a well-heated skillet. Place a non-stick skillet over medium-high heat and confirm its readiness by performing the quintessential water droplet test – the sizzle upon contact indicates the skillet’s optimum temperature for crafting the perfect besan chilla.

    Step 4: Pouring and Spreading Batter for Besan Chilla

    With the skillet primed and ready, it’s time to pour approximately 1/2 cup of the besan cheela batter onto its surface. Using the back of a spoon, adeptly spread the batter evenly, starting from the center and spiraling outward. This technique ensures the formation of a well-rounded besan chilla, approximately 7 inches in diameter, ready to be adorned with flavorful toppings.

    Step 5: Cooking the Besan Cheela to Perfection

    As the besan cheela begins to set on the heated skillet, delicately spread a teaspoon of oil over its surface. After a brief interval of about 30 seconds, gracefully flip the cheela using a flat spatula. Applying gentle pressure with the spatula ensures uniform cooking, and this process is repeated three to four times until the besan chilla attains a crisp, golden-brown exterior on both sides, tantalizing the senses with its aroma and visual appeal.

    Step 6: Repeating the Process for Besan Cheela

    The besan cheela-making process is a delightful rhythm that beckons for subsequent rounds. Repeat the aforementioned steps for the remaining batter, creating a succession of besan chillas, each promising a savory and gratifying experience. Whether enjoyed as a snack or a light meal, besan chillas stand as a testament to their versatility and irresistible charm.

    In conclusion, mastering the art of making besan cheela is not only a culinary feat but also a journey of exploration and creativity. With each step carefully executed and each ingredient thoughtfully incorporated, you can create a dish that delights the palate and nourishes the body. So, gather your ingredients, heat up your skillet, and embark on the flavorful adventure of making besan chillas – a dish that’s sure to become a favorite in your kitchen repertoire.

  • Aloo Paratha

    Aloo Paratha

    Aloo Paratha

    Aloo Paratha

    Aloo Paratha, is a whole wheat flat bread stuffed with spicy potato mix. Parathas are made plain or variety of different fillings, but potato filling is most popular. This delicious Aloo Paratha is very popular in north India, for any time of the day. Specially in Punjab Aloo Paratha is staple for breakfast.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    boiling pototoes 25 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Dough

    • 1 cup whole-wheat flour
    • 1/4 tsp salt
    • 1/2 cup water use as needed

    Filling

    • 2 medium potatoes
    • 1/4 tsp salt
    • 1/2 tsp cumin seeds jeera
    • 1 tbsp green chili finely chopped
    • 1/2 tsp garam masala
    • 1/2 tsp mango powder amchoor

    Also Need

    • 1/4 cup whole wheat flour to roll parathas
    • 3 tbsp oil to cook parathas

    Instructions
     

    Making Dough

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

    Filling

    • Boil 2 medium potatoes until tender. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water, as they will absorb the water and come out too soft.
    • Once the potatoes are cool enough to handle, peel and mash them. Add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt to mashed potatoes. Mix well.

    Making Paratha

    • Divide the dough into six equal parts and form into balls. 
    • Then divide the potato filling into six parts and shape into balls. Potato balls should be 1½ times larger than the dough balls.
    • Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
    • Meanwhile heat an iron or other 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 of the balls on top. 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 start to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
    • After 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 on both sides. Repeat for the remaining parathas.
    • Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.

    Notes

    Notes
    Parathas can be kept unrefrigerated 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.
    Variations
    Substitute chopped cilantro with ¼ cup finely chopped mint leaves, or experiment with your favorite herb. Be sure to pat the herbs dry before adding to the mixture.
    Serving Suggestions
    Parathas can be served with Tomato Chutney, Plain Yogurt,  mattar Paneer, or Green Chilli pickle.
    Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.
    Keyword Aloo Spicy Bread, Breakfast, Stuffed Paratha
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