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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!

  • Tandoori Roti

    Tandoori Roti

    Tandoori Roti

    Tandoori Roti

    Tandoori Roti is made with whole-wheat flour and traditionally cooked bread in a clay oven or tandoor. This recipe uses a regular home oven with pizza or baking stone which provides a similar effect to the tandoor. These are great to eat with gravy and vegetable preparations such as dal makhani, matar paneer etc.
    Recipe make 4 Rotis.
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Bread
    Cuisine Indian
    Servings 4 roti

    Ingredients
      

    • 1 cup whole wheat flour
    • ¼ cup all purpose flour maida
    • ¼ tsp baking soda
    • ½ tsp salt
    • ¼ tsp sugar
    • 1 ½ Tbsp oil
    • ¼ cup yogurt
    • 1/4 cup water as needed

    Also needed:

    • ¼ cup whole wheat flour for rolling
    • 2 Tbsp ghee clear butter

    Instructions
     

    • Mix the flour, baking soda, sugar, and salt together.
    • Next add the oil and yogurt and mix to make crumbly dough.
    • Add water as needed and mix to make smoother dough.
    • Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth.
    • Let the dough rest for at least 30 minutes.
    • Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor.
    • Next turn the oven to high broil.
    • Divide the dough into four equal parts.
    • Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll.
    • Roll each dough piece into 6-inch circles.
    • If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour.
    • Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven.
    • You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the roti is baked, there should be golden brown color on top.
    • Take roti out of the oven and brush lightly with clear butter (ghee).
    • Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.

    Notes

    Serving Suggestions
    • Serve the roti hot!
    • Serve Tandoori Roti with dal, or any gravy-based dish and a side of sukhi subji complimented with chilled yogurt raita.
    Keyword clay oven, flatbread, naan, outdoor, Roti, tandoor, tandoori
    Tried this recipe?Let us know how it was!

    Ah, Tandoori Roti, the epitome of Indian bread-making mastery! Originating from the depths of tandoor ovens, these round, slightly charred breads boast a heavenly aroma and a tantalizing taste that’s hard to resist. Whether you’re enjoying them with creamy curries or savoring them on their own, Tandoori Rotis are sure to transport your taste buds to culinary nirvana.

    Tips for Making Perfect Tandoori Roti:

    Knead with Love: Start by kneading a soft and pliable dough using whole wheat flour, water, and a pinch of salt. The key to soft Tandoori Rotis lies in the dough, so don’t skimp on the kneading process. Channel your inner baker and knead with love!
    Rest and Relax: Allow the dough to rest for at least 30 minutes, covered with a damp cloth or plastic wrap. This resting period allows the gluten to relax, making the dough easier to roll out and resulting in softer rotis.
    Roll with Care: Divide the dough into equal portions and roll each portion into a smooth ball. Dust your work surface with flour and roll out each ball into a thin, round roti. Aim for a thickness of about 1/8 inch for that perfect balance of softness and chewiness.
    Heat Things Up: Preheat your oven to the highest temperature setting, ideally with a pizza stone or baking sheet placed inside. This ensures that your Tandoori Rotis bake quickly and develop that coveted charred exterior.
    Embrace the Char: Once your oven is preheated, carefully transfer the rolled-out roti onto the hot pizza stone or baking sheet. Let them bake for a few minutes until they puff up and develop those beautiful charred spots. Don’t be afraid to embrace the char— it adds depth of flavor and authenticity to your Tandoori Rotis.
    Brush with Love: As soon as your Tandoori Rotis come out of the oven, brush them generously with ghee or oil for a touch of richness and shine. This step not only enhances the flavor but also keeps the rotis soft and moist.

    Suggestions for Serving Tandoori Roti:

    Pair your freshly baked Tandoori Rotis with aromatic curries like butter paneer, paneer tikka masala, or dal makhani for a truly indulgent meal experience.
    Don’t forget to serve them alongside cooling accompaniments like cucumber raita or mint chutney to balance out the spices and add a refreshing touch to your meal.
    For a simple yet satisfying snack, tear off a piece of Tandoori Roti and dip it into your favorite dips or spreads, such as hummus or tzatziki.

    Benefits of Enjoying Tandoori Roti:

    Nutritious and Wholesome: Tandoori Rotis made with whole wheat flour are rich in fiber, vitamins, and minerals, making them a nutritious choice for any meal.
    Versatile and Adaptable: Tandoori Rotis can be enjoyed with a wide range of dishes, from creamy curries to grilled meats and veggies, making them a versatile addition to any menu.
    Authentic and Flavorful: Nothing beats the smoky aroma and distinct flavor of Tandoori Rotis baked in a hot tandoor oven. Recreate the magic at home and transport your taste buds to the streets of India with every bite.

    Variations of Tandoori Roti:

    While the classic Tandoori Roti is a timeless favorite, there are endless variations and creative twists to explore. Some popular variations include:

    Herb Tandoori Roti: Elevate the flavor of your Tandoori Rotis with a blend of fresh herbs like cilantro, mint, or parsley mixed into the dough for a burst of freshness in every bite.
    Stuffed Tandoori Roti: Take your Tandoori Rotis to the next level by stuffing them with flavorful fillings like spiced potatoes, paneer, or minced meat before baking. Simply roll out the dough, add the filling, seal the edges, and bake until golden brown and cooked through.

    FAQs (Frequently Asked Questions) about Tandoori Roti:

    Q: Can I make Tandoori Roti without a tandoor oven?

    A: Absolutely! While nothing quite compares to the authentic smoky flavor of Tandoori Rotis baked in a tandoor oven, you can achieve similar results using a hot oven or grill. Simply preheat your oven or grill to the highest temperature setting and follow the same baking process as described earlier.

    Q: Can I freeze Tandoori Roti for later use?

    A: Yes, you can freeze Tandoori Rotis once they are cooled completely. Stack them between layers of parchment paper or aluminum foil, wrap them tightly in plastic wrap, and store them in an airtight container or resealable plastic bag in the freezer. To reheat, simply thaw them in the refrigerator overnight or warm them up on a hot skillet or grill before serving.

    Q: Can I make Tandoori Rotis with gluten-free flour?

    A: While traditional Tandoori Rotis are made with whole wheat flour (atta), you can experiment with gluten-free flours like rice flour, chickpea flour, or a gluten-free flour blend to make gluten-free Tandoori Rotis. Keep in mind that the texture and flavor may vary slightly, so it may take some trial and error to achieve the perfect gluten-free version.

    In conclusion, Tandoori Roti is not just a bread—it’s a culinary adventure waiting to be explored. With its smoky aroma, soft texture, and versatile nature, Tandoori Roti has the power to raise any meal from ordinary to extraordinary. So, don your apron, fire up the oven, and get ready to embark on a flavorful journey through the vibrant world of Indian cuisine with Tandoori Roti as your trusty companion.

  • Muthia

    Muthia

    Muthia (Steamed Dumpling)

    Muthia (Steamed Dumpling)

    Muthias are steamed spiced dumplings, made with gram flour (besan), cabbage, and spices. They make a tasty appetizer or snack.
    Serves 4.
    3.67 from 3 votes
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Muthia

    • ½ tsp sugar
    • ⅛ tsp citric acid
    • 4 cup cabbage very fine shredded
    • 1 cup gram flour basen (available in Indian grocery stores)
    • 2 Tbsp whole wheat flour
    • 2 Tbsp chopped fenugreek leaves can be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi fenugreek can also be replaced with chopped cilantro (hara dhania)
    • 2 chopped green chili adjust to taste
    • 1 tsp cumin seed jeera
    • ½ tsp turmeric haldi
    • 1 tsp salt adjust to taste
    • 2 Tbsp oil

    For Seasoning and Garnish

    • 2 Tbsp oil
    • ½ tsp mustard seeds
    • 1 Tbsp sesame seeds til
    • 4 whole red chili
    • 2 Tbsp chopped cilantro hara dhania

    Instructions
     

    • Combine gram flour, whole wheat flour, fenugreek, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
    • Add the cabbage to the flour mixture and mix well to make soft dough. Add water if needed .
    • Grease your fingers and divide the mixture into 14 pieces. Drop slowly onto the steamer and steam, covered, 18 to 20 minutes. Test by inserting a knife; blade should come out clean.
    • Let the muthias cool. Cut each one into two pieces off and then slice them in two pieces.

    Making Seasoning

    • Heat the oil in the frying pan over medium high heat. Add the mustard seeds. Once they crack, add the sesame seeds and red chili and stir-fry the mixture a few seconds.
    • Add muthias and stir-fry them for three to four minutes until they are light brown.Garnish them with chopped cilantro.
    • Serve them hot or at room temperature.

    Notes

    Additional Notes
    • Steam immediately after preparing the mixture. If you allow it to sit, it will be too soft. If you have more than one batch, hold the salt and add it one batch at a time or it will be too soft.
    • Muthias can be refrigerated for 3 to 4 days.
    • Muthias can be frozen before seasoning. When ready to serve, thaw the frozen muthias and season them.
    Variation
    You can substitute zucchini or bottled gourd (also known as doodhi, loki or ghia) for the cabbage. Because theses vegetables have more water content, after shredding lightly squeeze them between your palms to remove the excess water before making the mixture.
    Serving suggestions
    • Muthias are great with cilantro chutney.
    • Muthias can be served just after steaming, but before seasoning, with cilantro chutney.
    Keyword Cabbage, Cabbage Dumpling, Healthy, Muthia, Muthiya, Steamed, Vegan
    Tried this recipe?Let us know how it was!
  • Mushroom with peas

    Mushroom with peas

     

    Mushroom with peas

    Mushroom with peas is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves. It is a nice appetizer dish to start with for any occasion.
    4.50 from 2 votes
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 2 cups mushrooms sliced
    • 1 cup green peas, I am using frozen green peas
    • 1 cup diced tomatoes
    • 1 tsp shredded ginger
    • 2 tbsp fenugreek chooped leaves
    • 2 tbsp oil
    • 1 tsp cuminseeds jeera
    • 1/2 tsp turmeric haldi
    • 2 tsp coriander powder dhania
    • 1 tsp red pepper
    • 3/4 tsp salt
    • 1/2 tsp lemon juice
    • 1 green chili finely chopped

    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. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
    • Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
    • Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
    • Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes. Cook until mushrooms and peas are tender. Close the heat.
    • Add lemon juice and green chili if you like. Serve hot.

    Notes

    Notes:
    Dicing the tomatoes will give a different texture to the curry then tomato puree.
    Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).
    To add heat to this dish, garnish with finely chopped green chilies.
    Tried this recipe?Let us know how it was!

  • Peda

    Peda

     

    Peda (Indian Sweet)

    Peda, Milk Fudge

    Pedas are an all-time favorite sweet snack. Pedas are like soft milk fudge. Pedas are grainy texture made with milk and sugar, flavored with cardamom. Peda can be served as a candy or as a dessert.
    5 from 3 votes
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Making Paneer 20 minutes
    Total Time 20 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 4 cupa paneer home made
    • 1/3 cup milk powder
    • 1/2 cup sugar
    • 3 tbsp unsalted butter or ghee
    • 1/4 tsp cardamom powder ilachi

    For Garnishing

    • 1 tbsp sliced pistachios

    Instructions
     

    • Check the recipe for paneer and make the paneer with whole milk. For this recipe use 4 cups of milk.
    • Heat the frying pan on medium. Add butter and let it melt. Next add milk, milk powder, and paneer. Mix it well.
    • Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 12 minutes. Now this is known as khoya.
    • Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
    • Mix the sugar and cardamom powder into the khoya and knead it for about a minute until every thing blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make pedas soft.
    • Divide the mix into about 20 equal parts and roll them into round balls. Lightly press it down so it looks like small patty. Put few pieces of sliced pistachios on every peda.
    • Pedas should be served at room temperature.

    Notes

    Pedas can be kept for few days at room temperature and about a month refrigerated.
    Keyword Gluten Free, Offering To God, Parsad, Peda
    Tried this recipe?Let us know how it was!

    Indian Peda Sweet Recipes – Manjula’s Kitchen 

    Peda sweet, an exquisite Indian dessert, holds a special place in the hearts of many dessert enthusiasts. The good news is, crafting this delightful treat at home is easier than you might think, especially if you’ve got some whole milk in your kitchen. Now, let’s go step-by-step process on how to make these mouthwatering peda mithai.

    Prepare the Paneer: 

    Start by making paneer by adding lemon juice to half a cup of hot water. Boil milk on medium heat, stirring to prevent burning. When it boils, gradually add lemon juice, stirring gently. Turn off the heat when curds separate from whey. Drain using a cheesecloth-lined strainer, rinse with cold water, and squeeze out excess water. Press wrapped paneer under a heavy pan for 1 hour to remove excess water.

    Get Cooking: 

    Begin by heating a frying pan on medium heat. Once the pan is warm, add a small amount of butter and let it melt until it becomes a golden liquid. Following this, introduce the whole milk into the pan. Sprinkle in a moderate amount of milk powder and incorporate the paneer into the mixture. Thoroughly mix these ingredients together in the pan, ensuring an even distribution. This step helps in the creation of a cohesive and flavorful mixture that will later contribute to the overall texture and taste of the dish.

    Stir, Stir, Stir: 

    Cook the mixture over medium heat, and the key is to keep stirring consistently. Don’t take a break! Keep at it until you notice the mixture changing – it will start to pull away from the sides of the pan, transforming into a dough-like texture. This process usually takes about 12 minutes. When that happens, you’ve successfully created khoya, the essential foundation for making our delicious peda indian sweet.

    Cool Off: 

    Transfer the khoya mixture that you’ve made into a bowl. Let it cool down until it reaches a lukewarm temperature. It’s important not to use it while it’s still hot for the next step in the recipe. Allowing it to cool ensures that the khoya’s texture and consistency are just right for the following stages of the cooking process. This cooling step is crucial to achieve the desired results in your final dish.

    Sweet Blending: 

    Now comes the sweet part! Once the khoya is lukewarm, add in the sugar and cardamom powder. Give it a good mix and start kneading for about a minute until everything blends into a soft dough. A little tip: if you mix the sugar while the khoya is still hot, your Peda indian sweet could turn out a bit too soft. So, let the khoya cool a bit before adding the sweetness!

    Shape It Up: 

    After preparing the khoya mix, divide it into roughly 20 equal portions. Take each portion and shape it into a round ball. Once you have your little balls, gently press them down to create a small, flat patty shape. If you want to enhance the appearance, consider placing a few slices of pistachios on top of each pera sweet. This simple step adds a touch of elegance to your homemade peda sweet, making them not only delicious but also visually appealing.

    Serve at Room Temperature: 

    Your pera sweet are almost ready to be savored! To enhance their delicious taste, allow them to sit at room temperature. This simple step allows the flavors to fully develop, resulting in a more rich and satisfying indulgence. When you’re ready to treat yourself, serve up these delightful indian sweet pedas. You’ll likely find that they disappear swiftly, a testament to their irresistible appeal.

    Storage Notes:

    Amongst all the indian sweet recipes the Indian sweet peda is one of the most versatile sweets that can last for a few days at room temperature. If you want to savor the sweetness for a more extended period, refrigerate them for about a month.

    In summary, making pera sweets at home is a rewarding and surprisingly simple process. From preparing the paneer to shaping the pera indian sweet, every step contributes to the rich flavor and texture of this delightful treat. So, gather your ingredients, follow these easy steps, and indulge in the joy of homemade peda mithai. Enjoy the sweetness!

    To experiment more with indian sweet recipes you can try Modak, Pineapple Sandesh & Moong Dal Ladoo

  • Potato Paneer Tots

    Potato Paneer Tots

     

    Potato Paneer Tots

    Potato Paneer Tots

    Potato Paneer Tots are a great blend of potatoes, paneer and jalapeno pepper. They are appetizers which are crunchy outside and soft outside. Great tea time snack. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 medium potatoes
    • 1 cup crumbled paneer
    • 1 tsp salt
    • 1 jalapeno pepper finely chopped
    • 1/4 tsp black pepper

    For Batter

    • 3 tbsp all purpose flour maida, plain flour
    • 5 tbsp water use as needed

    Need oil To Fry

    Instructions
     

    • Mix flour and water together and make a thin, smooth batter and keep aside.
    • Peel the skin off the potatoes and shred them in a grater or food processor.
    • In a pan boil the water. After it comes to boil put the shredded potatoes in the water and let it boil for two to three minutes until they are just tender. Note: don’t over cook the potatoes they will become mushy, should be able to feel the shredded potatoes
    • Once cooked, drain the water and pour some cold water over the potatoes. Gently squeeze the excess water out of the potatoes, again making sure to not make the shredded potatoes mushy.
    • Next mix shredded potatoes, mashed paneer, and jalapeno pepper, and salt together.
    • Divide the potato mixture in about 24 equal parts and form them into bullet shape. Keep aside.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one small piece of mix in the oil, it should sizzle and come up right away.
    • Dip the potato balls in the batter one at a time and slowly drop into the frying pan. Turn them occasionally. Fry tots until golden-brown all around.
    • Remove them with a slotted spoon and drain on a paper towel.
    • Serve them hot with your choice of tomato ketchup or coriander (hari) chutney or tamarind (imli) chutney. They also taste great as is.
    Keyword Appetizer, Party Food, Tea Time Snack
    Tried this recipe?Let us know how it was!

  • Namak Paare

    Namak Paare

    Namak Paare

    Namak paare

    Namak paare is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea. I like them with spiced mango or lemon pickle.
    5 from 1 vote
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    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • ½ cup All purpose flour plain flour or maida
    • ½ cup whole wheat flour
    • 2 Tbsp Sooji fine semolina flour
    • ¾ tsp Salt
    • ¼ tsp Carom seeds ajwain
    • 2 Tbsp oil
    • ⅓ cup water adjust as needed
    • Oil to fry

    Instructions
     

    • Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.
    • Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
    • Knead the dough for another minute and divide in two equal parts.
    • Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
    • Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
    • Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
    • Heat the oil in a frying pan on medium heat.
    • The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
    • Make sure to place just enough namak paras so you can turn them over easily when frying. Fry the namak paras until both sides are light golden-brown.
    • After namak paras come to room temperature they should become crisp.

    Notes

    • Namak paras can be stored for one month in airtight containers.
    • If the Namak paras are cooked on high heat, they will be soft.
    Keyword carom seed, mango, Namak Para, Pickle, Vegan
    Tried this recipe?Let us know how it was!
  • Mohan Thal

    Mohan Thal

    Mohan Thal

    Mohan Thal (Fudge)

    Mohan Thal is like a gram flour fudge with a touch of cardamom flavor and topped with sliced almonds. Mohan Thal can be served as a dessert or served with a cup of chai tea. This fudge looking candy is irresistible.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 2 cups besan gram flour
    • 6 tbsp unsalted butter ghee
    • 1 tbsp warm milk
    • 1/2 cup heavy cream
    • 1 cup milk powder
    • 1 tsp cardamom powder ilachi
    • 1-1/4 cup sugar
    • 1/2 cup water
    • 2 tbsp almonds sliced

    Instructions
     

    • Melt the butter and mix with gram flour by rubbing between both palms. Texture will become like a lightly rough powder. Keep aside for at least fifteen minutes.
    • Add the milk. Milk should be warm and rub the mixture again between your both palms.
    • Next put the cream and milk powder in a frying pan and cook on medium heat. String continuously until mixture comes together and looks like soft dough. Remove from heat and keep aside.
    • Mix the milk dough with gram flour mixture together and stir fry on medium heat until it becomes light brown in color and start giving off a sweet aroma. Tips: stir fry continuously making sure it stays powdery.
    • Let it cool and add cardamom powder mix it well.
    • In a saucepan, boil the sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.
    • Mix the syrup with flour mixture mix well and pour on a 8 inch greased plate. Do this quickly before syrup cools down.
    • Mohanthal should be about ½ inch thick and shape it into a square shape on the plate. While it is still hot spread the sliced almonds evenly over the top to garnish.
    • Cut the mohanthal into 1-inch square shapes while it is still warm. Serve at room temperature.

    Notes

    Notes:   Mmohanthal can be kept for 2 weeks or refrigerate for a month. You May also like Gulab Jamuns, Badam Ki Burfi
    Tried this recipe?Let us know how it was!

    Mohanthal Recipe: How to Make Mohanthal Fudge

    Mohan Thal, also known as Besan Barfi, is a traditional Indian dessert that hails from the state of Gujarat. This rich and decadent fudge is made from gram flour (besan), ghee (clarified butter), sugar, and flavored with cardamom and nuts. 

    Mohan Thal is loved for its melt-in-your-mouth texture, aromatic flavor, and irresistible sweetness, making it a favourite treat during festivals, such as Diwali, Ganesh Chaturthi, Holi or Makar Sankranti. 

    Why make Mohan Thal Burfi

    • Fun & Savoury: Mohan Thal is a fun and savoury dish that can be enjoyed by everyone and is revered for its sweetness that has a long lasting after taste even even after consuming it 2 hours before. 
    • Rich Flavor Profile: Mohan Thal is infused with the warm and aromatic flavors of cardamom, saffron, and nuts, giving it a rich and complex flavor profile. The combination of sweet, nutty, and spicy notes makes Mohan Thal a truly indulgent and satisfying dessert experience.
    • Easy to Make: Despite its luxurious taste and appearance, Mohan Thal is surprisingly easy to make at home with just a few simple ingredients. With a bit of patience and practice, you can recreate this traditional Indian sweet in your own kitchen and impress your family and friends.

    Other Variations of Burfi:

    • Til ki Burfi: It’s a burfi that incorporates sesame seeds or til and is a winter favourite for all
    • Carrot Burfi: Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots.
    • Badam Burfi: Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
    • Coconut Burfi: Coconut Burfi is made with coconut powder combined with a cardamom flavored sugar syrup. It’s a scrumptious dessert.

    Tips for Making Perfect Mohan Thal (Gram Flour Fudge):

    • Use Good Quality Ghee: Use high-quality ghee made from pure cow’s milk for the best flavor and texture in Mohan Thal. Ghee adds richness and depth to the fudge and enhances its overall taste and aroma.
    • Cook on Medium Heat: Cook the gram flour mixture on Medium heat to prevent it from burning while ensuring an even cooking. Stir the mixture constantly to prevent lumps from forming and to achieve a smooth and creamy texture.
    • Cut into Uniform Pieces: Once the gram flour mixture has set, cut it into uniform pieces using a sharp knife for a neat and professional presentation. Garnish each piece with a sliver of almond or pistachio for an elegant finishing touch.

    FAQs about Mohan Thal (Gram Flour Fudge):

    How long does Mohan Thal stay fresh? 

    Mohan Thal can be stored in an airtight container at room temperature for up to 1-2 weeks. For longer storage, refrigerate the fudge in the refrigerator for up to 3-4 weeks or freeze it for up to 2-3 months.

    Can I make MohanThal with nuts? 

    Yes, you can add nuts or substitute them with seeds such as melon seeds or pumpkin seeds if you have nut allergies or prefer a nut-free version of Mohan Thal.

    Can I reduce the amount of sugar in Mohan Thal? 

    Yes, you can reduce the amount of sugar in MohanThal to suit your taste preferences. However, keep in mind that sugar plays a crucial role in the texture and sweetness of the fudge, so adjust the sugar quantity accordingly.

    Mohan Thal (Gram Flour Fudge) is an elegant luxurious Indian sweet that’s perfect for celebrating special occasions or satisfying your sweet cravings. 

    With its rich flavor, melt-in-your-mouth texture, and endless variations, Mohan Thal is sure to become a favorite treat in your household. Whether enjoyed on its own or paired with a cup of chai, Mohan Thal is a timeless classic that’s cherished by sweet enthusiasts everywhere.

    Stay tuned for our next exploration into the world of culinary delights!

  • Nan Khatai

    Nan Khatai

    Nan Khatai

    Nan khatai

    Nan khatai is an egg-less light and crispy biscuit snack that's perfect to serve with tea or coffee.
    4.20 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1/3 cup all purpose flour plain flour or maida
    • 1/3 cup fine sooji samolina
    • 1/8 tsp baking soda
    • 1/4 tsp cardamom coarsely ground ilaichi
    • 1/2 cup unsalted butter
    • 2/3 cup sugar
    • 1 tbsp almond sliced
    • 1 tbsp pistachio sliced

    Instructions
     

    • Pre heat the oven to 375 degree.
    • In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
    • Let the butter come to the room temperature (butter should be soft not melted)
    • Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
    • Add the flour mix to butter and sugar mixture and knead them together to make smooth dough. Divide the dough into about 24 equal parts and make them into balls. Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
    • With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
    • Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
    • After they are lightly golden brown remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.

    Notes

    Nan khatai make a great homemade gift for holidays. Your friends and relatives will love it.
    Serve them with hot cup of chai.
    Enjoy!
    Keyword Biscuit, Cookies, Eggless, Kid Friendly, Tea Time Snack
    Tried this recipe?Let us know how it was!

  • Masala French Fries

    Masala French Fries

    Masala French Fries

    Masala French Fries

    Masala French Fries are an exciting twist on french fries, and they are great to serve with cocktails or as an appetizer.
    3.34 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 medium russet potatoes
    • 2 tbsp corn starch
    • 1 tsp salt
    • 1/2 tsp dry mint
    • 1/4 tsp black pepper
    • 1/4 tsp red chili powder
    • 1/8 tsp citric acid tatre

    Oil to fry

    Instructions
     

    • Peel the potatoes wash and cut into French fries.
    • Mix the salt with potato and let it sit for about ten minutes. Drain the salt water well and lightly pat dry.
    • Mix cornstarch, salt, mint powder, citric acid, red and black pepper together. Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices.
    • Heat the oil in frying pan on medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, just put potato strip in frying pan. Potato should sizzle.
    • Fry the fries till they become gold in color all around, turn the fries a few times while frying.
    • Remove fries from oil and place on paper towel.  Serve hot and enjoy!

    Notes

    Variations
    Replace dry mint with dry fenugreek leaves.
    Feel free to experiment.
    Tips
    You can make the fries few hours before serving. Heat the fries in oven at 350 degrees for seven to ten minutes before serving.
    Keyword Kid Friendly, Tea Time Snack
    Tried this recipe?Let us know how it was!

    How to make Masala French Fries

    Masala French Fries are a delicious variation of the classic French fries, where the crispy potato sticks are tossed in a blend of aromatic spices. This fusion of flavors adds an extra kick to the beloved snack, taking it to a whole new level of deliciousness. Whether you’re a fan of spicy foods or just looking to switch up your French fry game, Masala French Fries are a must-try appetizers!

    Tips for Making Perfect Masala French Fries:

    Choose the Right Potatoes: Opt for starchy potatoes like Russets or Yukon Golds, as they fry up crispier than waxy potatoes. Cut them into uniform sticks to ensure even cooking.
    Soak the Potatoes: Soaking the potato sticks in cold water for about 30 minutes helps remove excess starch, resulting in crispier fries. After soaking, pat them dry thoroughly with paper towels before frying.
    Double Fry Method: For extra crispy fries, use the double fry method. Fry the potato sticks at a lower temperature (around 325°F) until they are cooked through but not yet browned. Remove them from the oil, increase the temperature to 375°F, and fry again until golden brown and crispy.
    Seasoning Technique: Toss the hot fries in the masala seasoning immediately after frying to ensure that the spices adhere to the surface. Adjust the amount of seasoning according to your taste preferences for the perfect flavor balance.
    Serve Immediately: Masala French Fries are best enjoyed hot and fresh out of the fryer. Serve them immediately with your favorite dipping sauce or chutney for maximum enjoyment.

    Suggestions for Serving Masala French Fries:

    Dipping Sauces: Pair Masala French Fries with a variety of dipping sauces such as ketchup, mayo, or spicy sriracha mayo for a burst of flavor.
    Accompaniments: Serve Masala French Fries alongside burgers, sandwiches, or grilled meats for a tasty and satisfying meal.
    Garnishes: Sprinkle chopped cilantro, grated cheese, or a squeeze of lime juice over the fries for an extra pop of flavor and visual appeal.

    Benefits of Enjoying Masala French Fries:

    Satisfying Snack: Masala French Fries are a delicious and satisfying snack that satisfies cravings for something crispy, savory, and spicy.
    Versatile: Masala French Fries can be customized with different spice blends to suit your taste preferences. Experiment with various seasonings to create your own unique flavor profile.
    Quick & Easy: With just a few simple ingredients and basic cooking techniques, Masala French Fries can be whipped up at home in no time, making them a convenient and budget-friendly snack option.

    Variations of Masala French Fries:

    Cheesy Masala Fries: Sprinkle grated cheese over hot fries and masala seasoning, then broil in the oven until the cheese is melted and bubbly for an indulgent twist.

    Tandoori Masala Fries: Toss hot fries in a blend of tandoori masala spices for a bold and flavorful variation inspired by Indian cuisine.

    Barbecue Masala Fries: Drizzle hot fries with barbecue sauce and sprinkle with masala seasoning for a tangy and smoky flavor combination that’s sure to please.

    Crispy French Fries: Incase you aren’t into masala and spicy versions of French fries then you can go for a crispy and simple French fries.

    FAQs (Frequently Asked Questions) about Masala French Fries:

    Q: Can I bake Masala French Fries instead of frying them?

    A: Yes, you can bake Masala French Fries in the oven for a healthier alternative. Simply toss the potato sticks in oil and masala seasoning, then spread them out in a single layer on a baking sheet. Bake at 425°F for 25-30 minutes, flipping halfway through, until crispy and golden brown.

    Q: Can I make Masala French Fries ahead of time?

    A: While Masala French Fries are best enjoyed fresh, you can prepare the seasoning mix in advance and store it in an airtight container until ready to use. Fry the potatoes just before serving for the crispiest results.

    Q: What are some creative ways to use leftover Masala French Fries?

    A: Turn leftover Masala French Fries into a tasty breakfast hash by topping them with diced veggies, and a sprinkle of cheese. Alternatively, chop them up and add them to salads, or wraps for an extra crunch.

    In conclusion, Masala French Fries are a delicious and flavorful twist on the classic French fries, perfect for snacking, entertaining, or indulging in a satisfying meal. With the right ingredients, techniques, and a dash of creativity, you can easily whip up a batch of homemade Masala French Fries that will impress your taste buds and leave you craving more. So, gather your potatoes, spices, and fryer, and get ready to enjoy the irresistible goodness of Masala French Fries!

  • Ginger Relish

    Ginger Relish

    Ginger Relish Variation

    Ginger Relish

    Ginger Relish is very handy to have in your refrigerator for spicing up many different dishes. It is quick and easy, vegan, gluten free and a versatile recipe.
    No ratings yet
    Print Recipe Pin Recipe
    Course Chutney
    Cuisine Indian

    Ingredients
      

    • ¼ cup ginger finely chopped
    • 4 green chilies
    • 1 tsp salt
    • 2 Tbsp lemon juice

    Instructions
     

    • Cut the green chilies lengthwise (remove the seeds if you like mild).
    • Chop the green chilies to match the size of the chopped ginger.
    • Mix ginger, chili, salt and lemon juice together and store in glass jar.
    • Before serving refrigerate the relish for 24 hours.
    • Relish can be refrigerated for about 2 weeks. Note: after a couple of days the green chilies will fade in color and will become milder in taste.

    Notes

    Variations
    • Thinly slice the green chilies and ginger about 1 inch lengthwise and mix with salt and lemon juice.
    Serving suggestions
    • Mix the chopped relish with cream cheese and use as a sandwich spread.
    • Lightly spread between grilled cheese sandwiches.
    • Sprinkle over any chat.
    • Use sliced relish to garnish any dal, rice, subji with gravy.
    • The relishes’ juice can be mixed with olive oil to make a salad dressing.
    Keyword chillies, ginger, Gluten Free, lemon, Pickle, relish, Spicy, Vegan
    Tried this recipe?Let us know how it was!
  • How to make Paneer

    How to make Paneer

    Paneer

    How To Make Paneer

    Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Course Main Course
    Cuisine Indian

    Ingredients
      

    • 8 cupa milk, half gallon
    • 1/4 cup lemon juice

    Instructions
     

    • Mix lemon juice in half cup of hot water and put aside.
    • Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
    • As the milk comes to a boil, add the lemon juice gradually 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 curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
    • To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.

    Notes

    Tips:
    If paneer will be used to make any dessert dish:
    The most important part of making paneer for dessert is how much water to take out from the paneer.
    To check if right amount of  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.
    For making sweets, paneer can be refrigerated for 1 to 2 days.
    Paneer from half-gallon milk will make about 15 to 20 rasgullas.
    I suggest 2% milk for rasgullas, ras malai, chamcham or any other dish in that category.
    For sandaish, burfee or any other such dish use regular milk.
    If paneer will be used for making main dishes:
    Before Pressing the paneer knead it enough so paneer is not crumbly.
    Press the paneer instead one hour, two hours making firmer.
    Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months.
    Variations:
    Add salt to the paneer, if you like with your choice of spices one or more, including black pepper, roasted cumin seed, chopped green chilies, chopped cilantro (Hara Dhania) or to your taste.
    Keyword Indian Cheese, Paneer
    Tried this recipe?Let us know how it was!

    Homemade Paneer Recipe By Manjula’s Kitchen 

    Here is a detailed Guide on How to Make Homemade Paneer at Home from Milk. Learning the art of paneer-making at home allows you to enjoy fresh and homemade cheese in your favorite recipes. Learn the art of crafting delightful homemade paneer with this step-by-step guide on how to make paneer at home from milk. Whether you’re a novice or an experienced cook, discover the joy of creating your paneer with this comprehensive walkthrough.

    Section 1: Gathering Ingredients and Tools 

    To embark on your homemade paneer journey, it’s crucial to gather the essential ingredients and tools. Begin with selecting quality milk, a heavy-bottomed pan, fresh lemon juice, and a strainer lined with cheesecloth or muslin cloth. Choosing the right milk is key; opt for 2% milk for desserts like rasgullas and ras malai, and regular milk for savory dishes such as sandaish or peda.

    2.1 Boiling the Milk 

    The first step to creating a homemade paneer is to start by pouring the milk into a heavy-bottomed pan and placing it over medium heat. Stir occasionally to prevent the milk from burning. Maintain a watchful eye until the milk reaches a gentle boil, signaling the beginning of the paneer-making process.

    2.2 Adding Lemon Juice 

    While the milk is heating, mix fresh lemon juice with hot water and set it aside. Once the milk starts boiling, gradually introduce the lemon juice into the mix, all while stirring gently. Witness the magic unfold as the curds separate from the whey, signifying a crucial phase in how to make paneer from milk.

    2.3 Draining and Wrapping 

    Upon achieving the desired separation of curds and whey, turn off the heat. Utilize a strainer lined with cheesecloth or muslin cloth to drain the whey, leaving you with the precious curds. Next, wrap the curds in muslin cloth, rinse under cold water, and give it a good squeeze to remove any excess liquid.

    2.4 Removing Sourness 

    To eliminate the lemony tang, rinse the wrapped paneer under cold water. This step ensures that the paneer remains neutral in flavor, ready to adapt to both sweet and savory culinary creations.

    2.5 Pressing and Shaping 

    The pressing stage is crucial in how to make paneer from the milk recipe to determine the texture of your homemade paneer. Lay the wrapped paneer under a heavy pan, pressing it for about an hour. Before pressing, knead the paneer sufficiently to prevent it from becoming crumbly. Adjust the pressing duration based on your preference for a softer or firmer texture. Once pressed, cut the paneer into the desired shapes, ready to be incorporated into various dishes.

    Section 3: Testing Paneer Consistency 

    A pivotal test to ensure the right water content in your paneer involves rubbing a small piece on your palm. After 15-20 seconds of rubbing, the paneer should form a firm yet smooth ball, indicating the optimal consistency for culinary use.

    Section 4: Tips and Variations  

    4.1 Tips for Dessert Dishes 

    For a truly authentic taste of desserts, many Indian chefs prefer to do paneer make at home, allowing them to control the quality and freshness of the cheese. For those planning to use paneer in desserts, refrigerate it for 1 to 2 days. The choice of 2% milk is recommended for sweets like rasgullas, ras malai, and chamcham, imparting a rich and creamy texture to these delicacies.

    4.2 Tips for Main Dishes 

    When preparing paneer for main dishes, knead it thoroughly before pressing to prevent crumbliness. Vary the pressing time to achieve the desired level of firmness. Paneer for main dishes can be refrigerated for a few days or frozen for long-term storage.

    4.3 Variations in Flavor 

    Elevate the flavor profile of your homemade paneer by experimenting with variations. Add salt to the paneer for a savory twist and incorporate spices such as black pepper, roasted cumin seeds, chopped green chilies, or cilantro to suit your taste preferences.

    Mastering the art of making paneer at home from milk is a rewarding culinary skill that allows you to customize this versatile ingredient for a myriad of dishes. This detailed guide ensures you understand each step involved, from selecting the right ingredients to testing the consistency and exploring variations. Embrace the satisfaction of creating fresh and flavorful homemade paneer, ready to elevate your culinary creations.

  • Rice

    Rice

    Plain White Rice

    Plain White Rice

    There are many varieties of rice and everyone has their favorite. My favorite is Basmati rice; I like the aroma and texture of Basmati rice. Rice can be very plain or very colorful. Rice is easy to cook and can be served as a side dish or a main dish. Plain rice is served with lentils, dal, or a gravy-based dish.
    Serves 3 to 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine Indian

    Ingredients
      

    • 1 cup Basmati rice or long grain rice
    • 2 cups water
    • ½ tsp salt
    • 1 tsp oil

    Instructions
     

    • Wash rice gently changing water several times until the water appears clear.
    • For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
    • Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
    • Drain the rice and put into the saucepan. Add the water, oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
    • Cook rice for 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.

    Notes

    • If rice has been soaking longer then half an hour use 2 tablespoons water less.
    • Check the rice after about 12 minutes, stirring gently. If rice is not ready cover it again and cook a few more minutes.
    • When rice is ready but you feel it is too wet, turn off the heat and keep the cover open half way.
    • Don’t check the rice repeatedly because water will evaporate faster and rice will not cook right. Also, the grains will break if you stir the rice frequently and then the rice will look and feel mushy.
    Keyword basmati, chawal, Gluten Free, lentils, long grain, plain, Rice, white
    Tried this recipe?Let us know how it was!
  • Battura

    Battura

    Battura (Fried Puffed Bread)

    Battura-(Chola Battura)

    Battura is fried puffed bread traditionally served with chola (chickpeas). The combination, called Chola Batura, is a popular snack from the state of Punjab. Chola Batura is a popular appetizer dish among youngsters.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    For Rising the dough 3 hours
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups all-purpose flour plain flour or maida
    • 2 tbsp sooji semolina flour
    • 2 tbsp yeast
    • 1 tsp sugar
    • 1 tsp salt
    • 3 tbsp yogurt dahai, curd
    • 2 tbsp oil
    • 3/4 cup lukewarm water , use as needed

    Also need

    • 1/4 cup flour for rolling
    • oil to fry

    Instructions
     

    • Dissolve yeast in lukewarm water. Let it sit ten minutes or until the mixture becomes frothy.
    • Add sooji, sugar, and salt to the all-purpose flour and mix well. Add oil, yogurt, sugar and yeast water mix well. add water as needed to make soft pliable dough. 
    • Cover the dough and keep in a warm place three to four hours. The dough should nearly double in volume.
    • Knead the dough and divide into 8 equal parts. Shape dough into balls and roll into six- to seven circles. Dust lightly with dry flour to help with the rolling.
    • Heat  about 1″ of oil in a frying pan on high heat. Batura should be fried in very hot oil. To test, place a small piece of dough in the oil. The dough should float to the top and be light in color.
    • Place the one batura in the frying pan and press it with a skimmer it will puff up like a ball. Turn and cook until light creamy brown on both sides. Take the batura out and place them on paper towels to absorb the excess oil. Repeat for the remaining baturas.

    Notes

    Notes
    Be sure to fry baturas in hot oil. If the oil is not hot enough, the baturas will be greasy.
    Serving Suggestions
    I like to serve baturas with Punjabi Chola or Palak Paneer
    Keyword Chola Battura, Kid Friendly, Street Food
    Tried this recipe?Let us know how it was!

    Fluffy and Delicious Bhatura

    Bhatura is a fluffy and soft Indian fried bread that is often enjoyed with chole (spiced chickpeas). This bhatura recipe is easy to follow and results in perfectly puffed bread that is crispy on the outside and soft on the inside. Bhatura is a popular dish in North Indian cuisine and is often served for breakfast or as a hearty meal.

    The Essence of Bhatura

    The essence of bhatura lies in its fluffy texture and rich flavor. Made with a combination of all-purpose flour, yogurt, and a few simple ingredients, this bread is deep-fried to golden perfection. The yogurt helps in fermentation, giving the bhatura its characteristic softness and slight tanginess. This Indian fried bread is a delightful treat that pairs wonderfully with a variety of curries and dishes.

    Origin and Popularity

    Bhatura, also known as bhature, is a traditional bread from North India. It is especially popular in Punjab and Delhi, where it is often served as chole bhature – a combination of bhatura and spicy chickpeas. This dish is enjoyed for its rich flavors and satisfying texture, making it a favorite among both children and adults. The popularity of bhatura has spread across India and beyond, making it a beloved dish in many households.

    Why You’ll Love This Recipe

    • Fluffy and Soft: The perfect texture makes this bread irresistible.
    • Easy to Make: Simple ingredients and straightforward steps.
    • Versatile: Can be paired with a variety of dishes.
    • Perfect for Special Occasions: Ideal for breakfast, lunch, or festive meals.

    Variations of Vegetable Dry Recipes

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy with your fluffy bhatura. Here are some related dishes that you might find interesting:

    1. Rajma (Kidney Bean Curry): A hearty and comforting curry made with kidney beans, cooked in a flavorful tomato-based gravy.
    2. Masoor Dal: A simple and nutritious red lentil soup, seasoned with spices and perfect for a light meal.  
    3. Bhindi Masala: Spiced okra stir-fry, a quick and tasty dish that pairs well with roti or rice.
    4. Matar Paneer: Peas and cottage cheese cooked in a tomato-based gravy, a classic North Indian dish.
    5. Aloo Tikki: Spiced potato patties that are crispy on the outside and soft on the inside, perfect as a snack or appetiser. Recipe: 

    Serving Suggestions

    Bhatura can be enjoyed in various ways:

    • With Chole: The classic combination of bhature and spicy chickpeas.
    • With Curries: Pair with rich and flavorful curries like paneer butter masala or dal makhani.
    • As a Snack: Enjoy with a cup of chai and some pickles.
    • With Raita: Serve with a side of cool yogurt raita to balance the richness.

    Tips and Tricks

    To perfect your bhatura recipe, consider these helpful tips:

    • Use Fresh Ingredients: Fresh flour and yogurt will enhance the flavor and texture.
    • Knead Well: Knead the dough until it is smooth and elastic.
    • Rest the Dough: Let the dough rest for a few hours to help with fermentation.
    • Fry at the Right Temperature: Ensure the oil is hot enough to puff up the bhatura without burning.

    FAQs

    Can I Use Whole Wheat Flour Instead of All-Purpose Flour? 

    Yes, you can use whole wheat flour for a healthier version, but the texture will be slightly different.

    How Long Should I Let the Dough Rest? 

    Let the dough rest for at least 2-3 hours for better fermentation.

    Can I Bake Bhatura Instead of Frying? 

    Traditional bhatura is fried, but you can try baking them for a healthier option. However, they won’t have the same texture.

    How Do I Store Leftover Bhatura? 

    Store leftover bhatura in an airtight container at room temperature for up to 1 day. Reheat in a preheated oven or on a skillet before serving.

    What Can I Serve with Bhatura? 

    Bhatura pairs well with various curries, pickles, and raita. It is traditionally served with chole, but you can get creative with different accompaniments.

  • Bengali Rasgulla

    Bengali Rasgulla

    Bengali Rasgulla

    Bengali Rasgulla, Bangali Sweet

    Bengali Rasgullas are homemade paneer (Cottage cheese) sweet dish, round paneer balls soaked in sugar syrup. This is a sweet dessert delicacy from state of Bengal, these are very light and delicious, you can never go wrong with Bangali Rasgulla. This recipe is made using a pressure cooker.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 4 cup milk
    • ¼ cup lemon juice
    • 1 ½ cup sugar
    • 4 ½ cup water

    Instructions
     

    Making Paneer

    • Mix lemon juice in half cup of hot water and keep aside.
    • Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. As the milk comes to a boil, add the lemon juice gradually 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, and 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. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

    Making Rasgulla

    • Divide the dough into 12 equal parts and roll them into smooth balls. To make the balls apply some pressure at the first and then release when forming the balls.
    • 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 pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
    • Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
    • Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
    • Serve the Rasgullas chilled.

    Notes

    Suggestions:
    If the Rasgullas don’t turn out exactly the way you want, they are hard or not the right shape, do not worry. There’re many ways to create new dish out of the imperfect Rasgullas!
    For example, if the Rasgullas are too hard or broken, try cutting them into small pieces and mix with soft vanilla ice cream or cover with melted chocolate.
    You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces.
    The bottom line is to enjoy your creation!
    Keyword Bangali Dessert, Rosgola
    Tried this recipe?Let us know how it was!

    Bengali Rasgulla: History and Origin

    Bengali Rasgulla, also known as “Roshogolla,” is one of the most beloved and iconic sweets of Bengal. This soft, spongy dessert, made from chhena (an Indian cottage cheese) and soaked in sugar syrup, has a rich history that intertwines with the cultural fabric of Bengal.

    The Origin of Rasgulla

    The origin of Rasgulla is a topic of debate between the states of Odisha and West Bengal, with both laying claim to its invention. However, the version we know today as the Bengali Rasgulla is credited to the ingenious confectioner Nobin Chandra Das of Kolkata.

    Nobin Chandra Das and the Invention

    In the mid-19th century, Nobin Chandra Das, a sweet-maker in Kolkata, perfected the recipe of Rasgulla. The story goes that he experimented tirelessly to create a sweet that was light, spongy, and immersed in a clear syrup. His creation was an instant success and quickly became a staple in Bengali households.

    Popularity and Cultural Significance

    The popularity of Bengali Rasgulla skyrocketed, and it became a symbol of Bengali pride and culinary expertise. The sweet is not just a dessert but a part of various celebrations and rituals in Bengal. It is a common offering to gods during festivals and an essential part of festive feasts.

    Geographical Indication (GI) Tag

    In 2017, the state of West Bengal was awarded the Geographical Indication (GI) tag for “Banglar Rasogolla,” acknowledging its distinctiveness and origin in Bengal. This helped cement its identity and provided recognition to the rich heritage of Bengali sweets.

    Characteristics of Bengali Rasgulla

    Bengali Rasgullas are known for their unique texture and flavor. They are made from freshly curdled chhena, kneaded into smooth balls, and then boiled in a light sugar syrup. The key to their distinct texture lies in the perfect balance of kneading the chhena to the right consistency and cooking it at an optimal temperature. The result is a melt-in-the-mouth, spongy delight that oozes sweetness with every bite.

    Evolution and Variations

    Over time, Rasgulla has evolved, and various regions have introduced their own variations. Some are stuffed with dry fruits, while others are soaked in flavored syrups. Despite these innovations, the traditional Bengali Rasgulla remains the gold standard, revered for its simplicity and purity of taste.

    Here are some variations of paneer-based desserts from Manjula’s Kitchen:

    1. Paneer Burfi: Paneer Burfi is a rich and delicious Indian dessert made with fresh paneer, sugar, and flavoured with cardamom. It’s often garnished with chopped nuts for added texture and flavour.
    2. Ras Malai: Ras Malai is a popular dessert where soft paneer discs are soaked in creamy, flavoured milk and garnished with nuts and saffron. It’s known for its rich, melt-in-the-mouth texture and delightful taste.
    3. Malai Ladoo: Malai Ladoo is a simple yet indulgent dessert made with paneer, condensed milk, and flavored with cardamom. These soft and creamy laddoos are perfect for festive occasions.
    4. Kalakand: Kalakand is a delectable paneer-based dessert that is known for its grainy texture and rich flavor. Made with paneer, condensed milk, and sugar, it is often garnished with pistachios.
    5. Chum Chum: Chum Chum, also known as Cham Cham, is a Bengali sweet made with paneer. It is similar to Rasgulla but is usually stuffed with khoya or mawa and garnished with coconut or dry fruits.

    These variations of paneer-based desserts showcase the versatility and richness of paneer in Indian sweets. Each dessert has its unique flavor and texture, making them perfect for different occasions and preferences.

    Frequently Asked Questions (FAQ) about Bengali Rasgulla

    What is Rasgulla?

    Rasgulla is a traditional Indian dessert made from chhena (Indian cottage cheese) and semolina, formed into balls and soaked in sugar syrup.

    What is the origin of Rasgulla?

    The origin of Rasgulla is contested between Odisha and West Bengal. However, the Bengali version of Rasgulla was popularized by Nobin Chandra Das in Kolkata in the mid-19th century.

    What is the difference between Bengali Rasgulla and Odia Rasgulla?

    Bengali Rasgulla is known for its spongy texture and is soaked in clear, light sugar syrup. Odia Rasgulla, known as “Pahala Rasgulla,” tends to be softer, grainier, and is often brownish due to the use of caramelized sugar syrup.

    How is Rasgulla made?

    Rasgulla is made by curdling milk to get chhena, kneading the chhena into a smooth dough, forming balls, and then boiling them in a light sugar syrup until they become spongy and absorb the syrup.

    What is the key to making perfect Rasgulla?

    The key lies in properly kneading the chhena to achieve a smooth texture, maintaining the right temperature while boiling, and ensuring the syrup’s consistency is light and not too thick.

    Can Rasgulla be stored?

    Yes, Rasgulla can be stored in the refrigerator for up to a week. They should be kept in the syrup to maintain their moisture and sponginess.

    Are there any variations of Rasgulla?

    Yes, there are several variations. Some include stuffed Rasgulla with dry fruits, flavored Rasgulla with rose or saffron, and baked Rasgulla which is a popular modern twist.

    Is Rasgulla gluten-free?

    Traditional Rasgulla is not gluten-free due to the addition of semolina. However, gluten-free versions can be made by omitting semolina or using a gluten-free alternative.

  • Sweet Saffron Rice

    Sweet Saffron Rice

    Sweet Saffron Rice

    Sweet Saffron Rice

    The look and smell of saffron rice is delicious and tempting. It makes a perfect dessert for lunch or any kind of get together. You can serve this dish cold or warm.
    Serves 4 to 6.
    3.50 from 2 votes
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 cup basmati rice or long grain rice
    • 2 Tbsp clarified butter ghee
    • 1 ¾ cup water
    • 2 Tbsp milk
    • ½ cup sugar
    • 1 piece of cinnamon stick dalchini
    • ¼ tsp saffron threads kaser
    • 4 whole cloves laung
    • ½ tsp cardamom seeds coarsely crushed, ilachi
    • Pinch of salt
    • 3 Tbsp pistachios and almonds sliced or crushed, pista, badam
    • 1 Tbsp raisins kishmish

    Instructions
     

    • Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
    • Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.
    • When the rice comes to boil, reduce the heat to low and cover.
    • Let the rice cook for about 15 minutes, or until the water has evaporated.
    • While rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
    • Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
    • Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.
    Keyword Gluten Free, Rice, saffron, Sweet
    Tried this recipe?Let us know how it was!

    Savor the Aromatic Bliss: Sweet Saffron Rice – A Delightful Indian Treat

    Sweet saffron rice is a delectable, gluten free and aromatic dessert that originates from Indian cuisine. It features fragrant basmati rice cooked with saffron-infused syrup and a blend of spices, resulting in a rich and flavorful dessert or sweet treat. The saffron lends a vibrant golden hue and a distinct floral flavor to the dish, while the nuts and dried fruits add texture and depth. This delightful dessert is often served on special occasions, festivals, or as a comforting indulgence any time of the day.

    1. Nutty Roasting: Enhancing Flavor for Sweet Saffron Rice

    Begin your journey of crafting sweet saffron rice by imparting a rich nuttiness to the dish. In a pan over medium heat, dry roast the almonds, pistachios, and raisins until the raisins puff and the nuts undergo a slight color change. This step not only intensifies the flavors of the nuts but also adds a delightful crunch and texture to your saffron sweet rice, elevating its overall appeal.

    2. Indian Sweet Rice Recipe: Setting the Stage for Saffron Sweetness

    In a saucepan, combine rice, water, a cinnamon stick, and a pinch of salt over medium-high heat. As the ingredients come to a gentle boil, prepare the canvas for the infusion of saffron’s golden hue and aromatic essence into your Indian sweet rice recipe.

    3. Simmering Brilliance: Cooking the Rice to Perfection

    Once the rice mixture reaches a boil, reduce the heat to low and cover the saucepan. Allow the rice to simmer for approximately 15 minutes or until the water has evaporated, ensuring each grain is cooked to perfection. This crucial step lays the foundation for the sumptuous texture and delightful flavor profile of your saffron rice Indian delicacy.

    4. Saffron Infusion: Creating the Signature Sweetness

    While the rice undergoes its transformation, prepare the decadent saffron-infused syrup in a separate saucepan. Combine milk, butter, sugar, saffron strands, cloves, and cardamom over medium heat, stirring until the sugar dissolves and the aromatic spices release their essence. This fragrant mixture sets the stage for the indulgent sweetness that defines your kesar rice experience.

    5. Harmonious Fusion: Merging Nutty Goodness and Sweetness

    Once the rice and saffron syrup are ready, it’s time to bring together the elements of your sweet saffron rice. Gently fold the roasted nuts mixture and the fragrant saffron syrup into the cooked rice, using a spoon to ensure even distribution without mashing the grains. This harmonious fusion of flavors and textures creates a symphony of taste in every bite of your Indian sweet rice recipe.

    6. Final Simmer: Infusing Depth of Flavor

    Cover the saucepan once more and allow the saffron sweet rice to simmer over very low heat for an additional 3 to 4 minutes. This final step ensures that the flavors meld together seamlessly, infusing every grain of rice with the richness of saffron and the nutty crunch of almonds and pistachios.

    7. Culinary Crescendo: Serving Sweet Saffron Rice in All its Glory

    Turn off the heat and let the sweet saffron rice rest, covered, for a few more minutes before serving. This brief interlude allows the flavors to further develop, culminating in a dish that’s not just a treat for the taste buds but a celebration of the vibrant culinary heritage of India. Enjoy your saffron rice Indian delicacy or kesar rice as a delightful dessert or a comforting indulgence any time of the day.

    If you loved this indian sweet rice recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.