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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!

  • Tamarind Chutney

    Tamarind Chutney

    Homemade Tamarind Chutney served in a bowl

    Tamarind Chutney, Tamarind Sauce

    This exotic sweet and sour chutney is a zesty condiment. This chutney can be called the ketchup of the east and goes best with all kinds of indian snacks, be it pakoras to other snack munchies.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Side Dish
    Cuisine Indian
    Servings 20 people

    Ingredients
      

    • 1/2 lm tamarind seeded imle
    • 2-1/2 cup sugar
    • 2 cups boiling water
    • 1-1/2 tbsp roasted ground cumin seeds
    • 1 tbsp salt
    • 1 tsp black salt
    • 1 tsp red chili powder
    • 1 tsp ground black pepper
    • 1/2 tsp ginger powder

    Instructions
     

    • Break the tamarind into small pieces and soak in boiling water for one hour.
    • Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp. Add sugar to the pulp. Mix well. Add the remaining ingredients. Mix and taste. Add more sugar, salt or pepper as needed.

    Notes

    Notes
    Chutney can be refrigerated for two to three months.
    Serving Suggestions
    Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas,  or any kind of chat.
    It is also delicious as a dipping sauce for French fries and as a spread over crackers.
    Try drizzling over rice to add a unique flavor to plain rice.
    Variations
    To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
    Add water and ice cubes to serve as a cool spicy drink.
    Add equal parts yogurt and chutney to make a dipping sauce.
    Keyword Hot And Spicy, Popular Condiment, Sweet And Sour Sauce
    Tried this recipe?Let us know how it was!

    Tamarind Chutney Recipe: 

    Tamarind Chutney, also known as Imli Chutney, is a sweet and tangy condiment widely used in Indian cuisine. This versatile chutney adds a burst of flavor to a variety of dishes, from savory snacks to appetizers to main courses. 

    Why Tamarind Chutney is so popular:

    • Rich Flavor Profile: Tamarind Chutney is prized for its unique combination of sweet, tangy, and slightly sour flavors. The tartness of tamarind is balanced with sweetness from jaggery or sugar, creating a harmonious blend of tastes that enhances the overall flavor of any dish.
    • Versatile Usage: Tamarind Chutney is incredibly versatile and can be used in various ways. It’s commonly served as a dipping sauce for snacks like samosas be it or pakoras like Spinach Potato Pakora, Cabbage Pakora or Palak Pakora, and Chaat. Its tangy-sweet flavor adds depth and complexity to both savory and sweet dishes.
    • Digestive Properties: Tamarind is known for its digestive properties and is often used in traditional medicine to aid digestion and relieve gastrointestinal issues. Tamarind Chutney, with its natural acidity, can help stimulate digestion and alleviate discomfort after a heavy meal.
    • Easy to Prepare: Making Tamarind Chutney at home is simple and requires only a few basic ingredients. With minimal effort, you can whip up a batch of this flavorful condiment to elevate your favorite dishes and impress your guests.

    Variations of Chutney:

    • Hari Cilantro Chutney: Hari chutney is a blend of fresh cilantro (green coriander) and variety of spices. Hari chutney is a “must” with pakoras, samosas, chaats, and many popular Indian snacks.
    • Date And Raisin Chutney: Date and Raisin chutney! This exotic sweet and sour chutney is mildly spiced, this will complement any meal. This recipe is quick and easy to make.
    • Methi Chutney: Methi Chutney is a popular North Indian condiment. Methi Chutney is packed with flavors, sourness from mango, sweetness from raisins; some bitterness from fenugreek, mixed with spices it has a very unique taste. 
    • Tomato Chutney: Tomato Chutney with freshly grated ginger for a warming and aromatic flavor. It adds a spicy and pungent kick to the chutney, making it ideal for pairing with rich and hearty dishes like kebabs and curries.

    Tips for Making Perfect Tamarind Chutney:

    • Soak Tamarind Properly: Start by soaking tamarind pulp in warm water to soften it before extracting the pulp. This helps to release the natural flavors and acids from the tamarind, resulting in a more flavorful chutney.
    • Adjust Sweetness and Tanginess: Taste the Tamarind Chutney as you go and adjust the sweetness and tanginess according to your preference. Add more jaggery or sugar for a sweeter chutney, or increase the amount of tamarind pulp for a tangier flavor.
    • Strain for Smooth Texture: For a smooth and silky texture, strain the Tamarind Chutney after cooking to remove any fibrous or gritty particles. This ensures a velvety consistency and enhances the overall eating experience.
    • Store Properly: Store Tamarind Chutney in an airtight container in the refrigerator for up to a month. It can also be frozen for longer storage. Allow it to thaw before using and adjust the consistency with a little water if needed.

    FAQs about Tamarind Chutney:

    Is Tamarind Chutney gluten-free? 

    Yes, Tamarind Chutney is naturally gluten-free as it’s made with tamarind pulp, sugar or jaggery, and spices, which are all gluten-free ingredients. It’s safe for individuals with gluten intolerance or celiac disease to consume.

    Can I make Tamarind Chutney without sugar?

    Yes, you can make Tamarind Chutney without sugar by using alternatives like jaggery, honey, or maple syrup. Adjust the amount of sweetener according to your taste preferences and dietary restrictions.

    How long does Tamarind Chutney last? 

    Tamarind Chutney can be stored in the refrigerator for up to a month in an airtight container. If properly stored, it can last even longer. However, always check for signs of spoilage before consuming.

    What can I serve with Tamarind Chutney? 

    Tamarind Chutney pairs well with a variety of dishes, including samosas, pakoras, chaat, grilled meats, and rice dishes. It adds a tangy-sweet flavor and enhances the overall taste of the dish.

    In conclusion, Tamarind Chutney is a delightful and versatile condiment that adds a burst of flavor to a wide range of dishes. Whether enjoyed as a dipping sauce for snacks or as a condiment for main courses, its tangy-sweet taste and aromatic spices are sure to tantalize your taste buds and elevate your dining experience. So why not try making a batch of homemade Tamarind Chutney and discover the joy of this beloved Indian condiment?

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

  • Butter Paneer Masala

    Butter Paneer Masala

    Butter Paneer Masala

    Butter Paneer Masala

    Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.
    4.25 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1/2 lb paneer cubed in byte size
    • 2 medium tomatoes
    • 1 green chili
    • 1/4 inch ginger
    • 1/2 cup green peas
    • 1/2 cup yogurt, whipped curd, dahi
    • 2 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1 tbsp coriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 2 bay leaves tajpat
    • 1 tsp salt
    • 1/2 tsp garam masala
    • 1 tsp corn starch
    • 1 tsp sugar, optional
    • 2 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
    • Blend tomatoes, green chilly and ginger to make a puree.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready. Add hing and cumin seeds.
    • After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
    • Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
    • To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
    • Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
    • Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

    Notes

    Variations
    You can substitute the yogurt with heavy cream for a richer flavor.
    1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
    Add in the yogurt powder of 4 to 5 cashews to make it creamier.
    This gravy can be used in any combination of vegetables you desire.
    This recipe is only a method – feel free to be creative and experiment!
    Keyword Kid Friendly, Paneer Dish, Party Food
    Tried this recipe?Let us know how it was!

    How to Make Butter Paneer at Home – Manjula’s Kitchen 

    Butter Paneer Masala, also known as Paneer Butter Masala, is a timeless Gluten vegetable curry-based North Indian dish celebrated for its rich, creamy texture and aromatic flavors. In this Butter Paneer Recipe, we will delve into the intricacies of crafting the perfect Butter Paneer Masala, exploring various recipes, techniques, and customizable options. Whether you are a seasoned chef or a novice in the kitchen, this recipe for butter paneer masala will empower you to master the art of creating this culinary masterpiece.

    Understanding Paneer Butter Masala: 

    Butter Paneer Masala is a vegetarian dish that centers around paneer, or Indian cottage cheese, immersed in a luscious tomato-based gravy enriched with butter and cream. The dish seamlessly blends spices, herbs, and dairy to create a harmonious symphony of flavors. Often enjoyed with naan or rice, Butter Paneer Masala is a favorite among Indian food enthusiasts worldwide.

    Recipe: How to Make Butter Masala Paneer: 

    Step 1: Deep-fry the Paneer: 

    To initiate the culinary journey, the paneer cubes are deep-fried to perfection. This step is crucial as it imparts a golden-brown color and a slight crispiness to the paneer, enhancing its overall texture.

    Step 2: Prepare Tomato Puree 

    The heart of the paneer masala recipe lies in the vibrant tomato puree. A blend of ripe tomatoes, green chilies, and ginger creates a smooth, flavorful base that serves as the canvas for the ensuing layers of spices and aromatics.

    Step 3: Tempering the Gravy 

    In a hot saucepan, a tempering process begins with the crackling of cumin seeds and the aromatic release of hing (asafoetida). The tomato puree, along with coriander powder, turmeric, red chili powder, and bay leaves, is added to create a robust foundation for the Paneer Butter Masala.

    Step 4: Introduce Yogurt 

    Whipped yogurt is then introduced into the gravy, imparting a creamy and tangy dimension to the dish. Stirring occasionally allows the yogurt to amalgamate seamlessly, contributing to the overall richness of the masala.

    Step 5: Thicken the Gravy 

    To achieve the desired consistency, a cornstarch-water mixture is incorporated into the gravy. This step ensures a velvety and well-coated texture, elevating the dining experience.

    Step 6: Add Paneer and Green Peas 

    The deep-fried paneer cubes, now infused with a golden hue, and vibrant green peas are added to the simmering gravy. This step allows the paneer to absorb the flavors of the aromatic sauce while the green peas contribute a sweet and crisp element.

    Step 7: Seasoning and Final Touches 

    The final touches involve sprinkling garam masala and fresh cilantro into the mixture, providing a burst of aromatic complexity. A hint of sugar may be added to balance the flavors if the gravy tends to lean towards the tangy side.

    Variations and Customizations: 

    Richness Enhancement: For an even more indulgent flavor, consider substituting yogurt with heavy cream. This variation introduces a luxurious creaminess that elevates the dish to a new level of decadence.

    Flavorful Twist with Methi Leaves: To add a unique and slightly bitter note, incorporate 1 tablespoon of fresh or dried methi leaves (fenugreek leaves) towards the end of the cooking process. This variation introduces a depth of flavor that complements the richness of the Butter Paneer Masala.

    Creamy Texture with Cashews: For those seeking an extra creamy consistency, include 1 tablespoon of yogurt powder or crushed cashews. This addition not only enhances the creaminess but also imparts a subtle nutty undertone to the dish.

    Versatility in Vegetable Combinations: The Butter Paneer Masala gravy is a versatile canvas that welcomes a variety of vegetables. Experiment with different combinations to suit your preferences and create a personalized version of this classic dish.

    In the end, you have learned how to make butter masala paneer which involves a meticulous balance of spices, textures, and flavors. This comprehensive how-to-make butter paneer guide has provided a detailed walkthrough of the paneer masala recipe, from deep-frying the paneer to infusing the gravy with aromatic spices. 

    Armed with this knowledge, you are now equipped to embark on this recipe for butter paneer masala in creating a perfect Butter Paneer Masala that is uniquely yours. So, don your apron, gather the ingredients, and let the aroma of this exquisite dish fill your kitchen.

    If you liked this recipe you must also try Kadai Paneer, Malai Kofta, Palak Paneer

  • Naan – Oven Baked Flat Bread

    Naan – Oven Baked Flat Bread

    Naan Bread

    Naan – Oven Baked Flat Bread

    Naan, the most popular Indian bread in the Western word. Naan can be the main attraction going to an Indian restaurant, naan directly coming from the clay oven “tandoor” taste heavenly. The texture and the earthen aroma from naan! Naan is so easy indian food recipes to just fall in love. My naan recipe uses a regular home oven and a clay pizza stone to give the naan same exposer as a clay oven.
    4.32 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 cups all-purpose flour plain flour, maida
    • 1 tsp active dry yeast
    • 1 tsp salt
    • 1 tsp sugar
    • ⅛ tsp baking soda
    • 2 Tbsp oil canola, vegetable
    • 2 ½ Tbsp plain yogurt curd, dahi
    • ¾ cup lukewarm water use as needed

    Also needed

    • 1 tsp clarified butter (ghee) to butter the Naan
    • ¼ cup All Purpose flour for rolling

    Instructions
     

    • Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
    • Add sugar, salt and baking soda to the flour and mix well.
    • Add the oil and yogurt to make crumbly dough. Add the water/yeast mixture and additional water as needed to make into firm dough. Note: The dough will soften as it rises.
    • Knead the dough until smooth. Cover the dough and keep in a warm place three to four hours, until nearly double in volume.
    • Heat the oven to 500°F with pizza stone (baking stone) approx. thirty minutes, until stone is hot. Using a baking/pizza stone will help to give the naan close to same kind of heat as a clay tandoor. Next turn the oven to high broil.
    • Knead the dough for about one minute. Divide it into six equal parts. Roll each piece of dough, into eight ovals. Dust the surface lightly with dry flour to help with the rolling.
    • Lightly wet your hands and flip the rolled naan between your palms. Place two naan on your baking/pizza stone and put it into the oven.
    • Bake the naan two at a time. The naan will take two to three minutes to cook, depending upon your oven. The baked naan should be golden brown on top.
    • Take naan out of the oven and brush lightly with clear butter or ghee.
    • Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.

    Notes

    If pizza stone is not available, use baking sheet. If using baking sheet, once the top of the naan is cooked, turn them over to cook on the other side.
    Serve naan with popular dishes like Dal Makhani,  Palak Paneer or any vegetable dish.
    Keyword Popular Indian Bread, Resturant Bread, Tandoori Naan
    Tried this recipe?Let us know how it was!

    Making Naan Bread: Homemade Naan

    Indian Naan bread is a staple of Indian cuisine, known for its soft, pillowy texture and delicious flavor. Originating from the Indian subcontinent, naan has gained popularity worldwide and is enjoyed as a versatile accompaniment to various dishes or as a standalone snack. 

    Benefits of Naan Bread:

    1. Versatility: Naan bread is incredibly versatile and can be paired with a wide range of dishes, from rich and spicy curries such as Dal Makhni, Paneer Makhni, Dal Fry or even Paneer Pasanda. Its neutral flavor and soft texture complement both savory and sweet flavors, making it a versatile choice for any meal.
    1. Soft and Fluffy Texture: Naan bread is prized for its soft, fluffy texture, achieved through a combination of leavening agents such as yeast or baking powder and the use of yogurt or milk in the dough. This texture makes naan a delightful accompaniment to curries, as it can be used to scoop up sauces and mop up flavors.
    1. Simple Ingredients: The basic ingredients for naan bread include flour, yeast or baking powder, water, yogurt or milk, salt, and sometimes a little sugar or oil. These simple ingredients result in a delicious and satisfying bread that’s easy to make at home with minimal fuss.

    Variations of Bread:

    1. Roti/Chapati: Roti is also known as chapati. Roti is Indian flat bread made with whole-wheat flour. Roti are served with a variety of cooked vegetables, lentils, and yogurt.
    1. Dal Puri: Dal Puri (fried puffed bread), which consists of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser.
    1. Kulcha: Kulcha is a soft textured flatbread; this is very popular in northern states of India. They can be made in a tandoor (clay oven) or on a skillet. I am using a skillet. Traditionally kulchas are served with spicy chole (chickpeas). 
    1. Lacha Paratha: Lachha Paratha is whole wheat layered flat bread. Lachha Paratha is a treat with any meal and can be served with any gravy base dish of your choice.

    Tips for Making Perfect Naan Bread:

    1. Knead the Dough Thoroughly: Proper kneading is essential for developing gluten in the dough, which gives naan bread its soft and stretchy texture. Knead the dough for at least 5-10 minutes until it becomes smooth and elastic.
    2. Allow Sufficient Resting Time: After kneading, allow the dough to rest for at least 1-2 hours, or until it doubles in size. This resting period allows the yeast to ferment and the flavors to develop, resulting in a light and airy naan bread.
    3. Brush with Ghee or Butter: For added flavor and richness, brush the cooked naan with melted ghee or butter as soon as it comes off the heat. This gives the naan a glossy finish and enhances its aroma and taste.

    FAQs about Naan Bread:

    Can I freeze naan bread? 

    Yes, you can freeze naan bread for later use. Allow the naan to cool completely, then wrap it tightly in plastic wrap or aluminium foil and place it in a freezer-safe bag or container. To reheat, thaw the naan in the refrigerator overnight, then warm it in a hot oven or skillet until heated through.

    Can I make naan bread without yeast?

    Yes, you can make naan bread without yeast by using baking powder or baking soda as a leavening agent. While yeast provides a more traditional flavor and texture, baking powder or baking soda can be used for a quicker and easier alternative.

    Can I make naan bread without yogurt or milk? 

    Yes, you can make vegan naan bread by using plant-based yogurt or milk alternatives such as almond milk, soy milk, or coconut milk. These alternatives provide the necessary moisture and acidity to the dough, resulting in a soft and tender naan bread

    Can I make naan bread on a stovetop? 

    Yes, naan bread can be cooked on a stovetop using a cast-iron skillet or griddle. Simply heat the skillet over medium-high heat and cook the naan for 1-2 minutes on each side, or until puffed up and golden brown.

    Naan bread is a versatile and delicious staple of Indian cuisine that’s beloved for its soft texture and delightful flavor. Whether enjoyed with a hearty curry, as a base for pizza, or as a standalone snack, naan bread never fails to satisfy. 

    With its endless variations and simple preparation, naan bread is a culinary delight that’s sure to please food enthusiasts around the world.

  • Vegetable

    Vegetable

    Vegetable Korma

    Vegetable Navratan Korma

    Vegetable Korma is a delicious combination of several vegetables in a creamy sauce and gravy. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2-1/2 cups chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper)
    • 1/2 cup chopped fried paneer
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1/2 tsp cumin seeds jeera
    • 1 green chili seeded finely chopped
    • 1 tbsp shredded ginger
    • 1 tbsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/2 tsp cayenne pepper
    • 1 bay leaves
    • 1/2 tsp garam masala
    • 1/2 tsp mango powder amchoor
    • 1 cup milk
    • 1/2 tbsp corn starch

    Garnish

    • 1/2 cup seeded and chopped tomatoes
    • 2 tbsp finely chopped cilantro

    Instructions
     

    • Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.
    • Mix cornstarch with milk 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 the asafetida and cumin seeds. After cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
    • Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.
    • Add the bell pepper and paneer. Mix well. Add the milk/cornstarch mixture and cook until the vegetables are tender. Add more milk if needed for more gravy.
    • Turn off the heat. Mix in the garam masala, amchoor powder and cilantro.
    • Place the vegetable korma in a serving dish and garnish with chopped tomatoes. Enjoy!

    Notes

    Substitutions and Variations
    Substitute any vegetable, for example potatoes, cabbage, corn, and mushrooms or other vegetables. Four to six vegetables are a good number to use.
    Tofu can be used instead of paneer.
    For the gravy, you may replace 1-cup milk with 3/4 cups cream for a richer texture. Blending 1/4 cup cashew nuts with 1-cup milk will also give the gravy a richer texture.
    Serving Suggestions
    Vegetable serve with Roti or your choice of bread or over the rice
    Keyword Kid Friendly, Paneer Dish, Party Food
    Tried this recipe?Let us know how it was!

    How to make Veg Navratan Korma Recipe

    Let’s dive into the preparation of this delectable Gluten free, paneer based vegetable curry dish known as Vegetable Navratan Korma. This recipe is a flavorful blend of various vegetables and aromatic spices, making it a delightful and satisfying dish. Here’s a detailed explanation of each step:

    Preparing the Spice Mixture:

    Gather and mix all the ingredients that is shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper to make a vibrant and aromatic spice blend. The shredded ginger contributes a zesty warmth, while the green chili brings a hint of spiciness. The addition of 2 tablespoons of water acts as a binder, forming a cohesive paste that serves as the heart and soul of the flavor profile for our Vegetable Navratan Korma. This meticulously crafted spice blend promises to infuse each bite with a symphony of tastes, making the dish a delightful and harmonious culinary experience.

    Creating the Cornstarch and Milk Blend:

    To enhance the sumptuousness of our Navratan Korma, an essential step involves preparing a velvety cornstarch and milk blend. In a dedicated bowl, combine the smooth consistency of cornstarch with the lusciousness of milk, ensuring a thorough mix that eliminates any lumps. As the cornstarch dissolves in the milk, it creates a luxuriously thick and rich base that coats the vegetables and absorbs the myriad of spices, elevating the overall indulgence of the Navratan Korma. 

    Heating the Oil:

    Initiate the cooking process by heating a sufficient amount of oil in a sturdy saucepan over medium heat. The key to achieving the perfect foundation for our Navratan Korma lies in ensuring the oil reaches the ideal temperature. To determine this, employ a simple yet effective technique: introduce a single cumin seed into the heated oil. If the cumin seed crackles and sizzles immediately upon contact, it’s a clear indicator that the oil has attained the optimum temperature for our best Navratan Korma recipe.

    Infusing Aromatics:

    Introduce asafetida and cumin seeds into the heated oil. Once the cumin seeds crack, add bay leaves and the earlier-prepared spice mixture. Allow the spices to infuse the oil, creating a fragrant base for our veg Navratan Korma.

    Vegetable Medley:

    Add cauliflower, green peas, carrot, and green beans to the spice-infused oil. Ensure a thorough mix and cover the pan. Let the vegetables cook on medium heat for 7 to 8 minutes, achieving that perfect balance where they are halfway cooked.

    Incorporating More Vegetables:

    Introduce bell pepper and paneer into the vegetable mix. Achieve a harmonious blend of flavors by stirring in the milk/cornstarch mixture. This step is crucial for achieving the desired tenderness of the vegetables in our Navratan Korma.

    Adjusting Consistency and Flavor:

    If necessary, add more milk to achieve the desired level of gravy. Ensure that the vegetables are tender, providing a satisfying texture. This step is vital for the success of our vegetable Navratan Korma.

    Final Seasoning and Garnish:

    Turn off the heat and gently mix in garam masala, amchoor powder, and cilantro. This final touch enhances the overall flavor profile of our Veg Navratan Korma, providing a burst of aromatic goodness.

    Presentation and Enjoyment:

    Transfer the prepared Vegetable Navratan Korma into a serving dish and garnish it with chopped tomatoes. This not only adds a visual appeal but also complements the dish’s taste. Serve the Navratan Korma with Roti, your choice of bread, or over rice for a truly satisfying culinary experience.

    This detailed walkthrough ensures that you can effortlessly recreate the best Navratan Korma recipe with an array of vegetables and aromatic spices, resulting in a delightful and flavorsome dish. Enjoy the rich and creamy goodness of this classic Indian cuisine!

  • Vegetable Pakoras

    Vegetable Pakoras

    Vegetable Pakoras

    Vegetable Pakora

    Pakoras are an all-time favorite snack in India. They are perfect for a rainy day, and delicious paired with a cup of hot spicy Indian chai. Pakoras are made with a variety of vegetables dipped in a spicy besan (gram flour) batter and deep-fried. This recipe uses potatoes, cauliflower and zucchini.
    4 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 small potato, sliced thin
    • 8 cauliflower sliced
    • 1/2 zucchini, sliced thin
    • 1 cup besan gram flour
    • 3 tbsp rice flour optional
    • 1 tbsp coriander coarsely ground dhania
    • 1 tso cunin seeds jeera
    • 2 green chilies chopped
    • 2 tbsp cilantro chopped hara dhania
    • 1 tsp salt
    • 3/4 cup water, use as needed

    Instructions
     

    • Mix all the dry ingredients together: besan, rice flour, coriander powder, cumin seeds, and salt. Tip: rice flour adds to the crispness.
    • Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
    • Add the green chilies and cilantro. Mix well.
    • Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
    • Dip the vegetable slices into the batter one at a time, making sure each slice is completely covered by the batter. Then drop the slices slowly into oil in the frying pan.
    • Fry the pakoras in small batches, three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown. Repeat this process for the remaining batches.

    Notes

    Tips:  If oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be very greasy, make sure when you are putting the pakora in oil, oil should sizzle and pakora slowly float. 
    Variations:  You can use almost any vegetable when making these pakoras, such as eggplant,  cabbage, bell pepper, and different kinds of chilies! Feel free to experiment!
    Serving Suggestions:  The vegetable pakoras are best dipped in a cilantro chutney, tamarind chutney, or sprinkled with chat masala.
    Pakoras taste best when they are served hot.
    You can make the pakoras one day in advance. Do not refrigerate. When ready to eat, place on a cookie sheet and heat in a 300°F oven.
    Leftover pakoras make good sandwiches.
    Tried this recipe?Let us know how it was!

    Crispy and Flavorful Vegetable Pakora

    Vegetable Pakora are crispy and flavorful Indian fritters made with a variety of vegetables coated in a spiced chickpea flour batter. This vegetable pakora recipe is perfect indian appetizers or even a side dish. These pakoras are quick to make and can be enjoyed with your favorite chutneys or sauces.

    The Essence of Vegetable Pakora

    The essence of vegetable pakora lies in their crispiness and the blend of spices used in the batter. A variety of vegetables can be used, making them a versatile and customizable indian snack. The chickpea flour (besan) batter is seasoned with spices such as cumin, coriander, and turmeric, adding to the rich flavor of these Indian vegetable fritters.

    Origin and Popularity

    Pakoras are a popular snack in Indian cuisine, enjoyed across the country in various forms. They are especially loved during the monsoon season, often paired with a cup of hot tea. These vegetable pakoras are a delightful way to enjoy a variety of vegetables, making them a favorite among both adults and children.

    Why You’ll Love This Recipe

    • Crispy and Delicious: The perfect combination of a crispy exterior and flavorful interior.
    • Easy to Make: Simple ingredients and quick preparation.
    • Versatile: Use your favorite vegetables to customize the pakoras.
    • Perfect for Any Occasion: Great as a snack, appetizer, or side dish.

    Variations of Vegetable Dry Recipes

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

    Variations of Recipes from Manjula’s Kitchen reveal a treasure trove of other delicious recipes that you might enjoy. Here are some related recipes that you might find interesting:

    1. Methi Thepla: Spiced flatbreads made with fenugreek leaves, ideal for breakfast or as a snack. Recipe: 
    2. Aloo Paratha: Stuffed whole wheat flatbreads filled with a spiced potato mixture, perfect for breakfast or lunch. Recipe: 
    3. Punjabi Kadhi: A tangy yogurt-based curry with gram flour dumplings, seasoned with aromatic spices. Recipe: 
    4. Vegetable Curry: Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. Good way to incorporate a variety of vegetables in your meal.
    5. Besan Puda: Savory gram flour pancakes spiced with herbs and spices, perfect for a nutritious breakfast. Recipe: 

    Explore more delicious recipes on Manjula’s Kitchen

    Serving Suggestions

    Vegetable pakora can be enjoyed in various ways:

    • With Chutneys: Serve with mint chutney, tamarind chutney, or yogurt for a burst of flavor.
    • As a Snack: Perfect for tea-time or as an evening snack.
    • As an Appetizer: Great for parties and gatherings.
    • With Indian Meals: Pair with rice, dal, or any curry for a complete meal.

    Tips and Tricks

    To perfect your vegetable pakora recipe, consider these helpful tips:

    • Use Fresh Vegetables: Fresh vegetables provide the best texture and flavor.
    • Consistent Batter: Ensure the batter is thick enough to coat the vegetables without being too runny.
    • Hot Oil: Fry the pakoras in hot oil to ensure they are crispy and golden brown.
    • Drain Excess Oil: Place the fried pakoras on paper towels to drain any excess oil.

    FAQs

    Can I Bake Pakoras Instead of Frying? 

    Yes, you can bake pakoras in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

    How Long Do Vegetable Pakoras Last? 

    Vegetable pakoras are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or on a skillet before serving.

    Is Vegetable Pakora Gluten-Free? 

    Yes, this recipe is naturally gluten-free as it is made with chickpea flour.

    Can I Add Other Vegetables? 

    Yes, you can add any of your favorite vegetables like bell peppers, spinach, or eggplant to the batter.

    What Can I Serve with Vegetable Pakora? 

    Vegetable pakoras pair well with various chutneys, yogurt, or even as a side to a main meal like rice and curry.

  • Toor Dal

    Toor Dal

    Toor Dal

    Toor Dal

    Indian recipes use several different dals (lentils) native to India. Toor dal, also known as arhar, is a popular dish as part of the main course in almost every household. Below I describe two variations, one with added vegetables and the other with seasoning only. Serves 2 to 4.
    4 from 10 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Indian

    Ingredients
      

    • 1 cup toor dal
    • 4 cup water
    • 1 tsp salt
    • 1/2 tsp turmeric haldi
    • 1 Tbsp ginger finely chopped
    • 1 tsp mango powder amchoor
    • 1 tsp garam masala

    Variation 1: With Vegetable Chaunk/Seasoning

    • 2 Tbsp clear butter ghee
    • 1/2 tsp cumin seed jeera
    • 1/2 tsp black mustard seed rai
    • 1/2 tsp red chili powder lal mirch
    • 2 bay leaves tajpat
    • Pinch of asafetida hing
    • 1 medium tomato chopped
    • 1 small zucchini chopped into 1 inch long cubes
    • 6 string beans chopped about 1 inch long

    Variation 2: Chaunk/Seasoning

    • 2 Tbsp clear butter ghee
    • 1/2 tsp cumin seed jeera
    • 1/2 tsp black mustard seed rai
    • 2 bay leaves tajpat
    • Pinch of asafetida hing
    • 4 whole red chili sabut lal mirch
    • 1/4 tsp paprika

    Instructions
     

    • Wash dal, changing water several times until the water appears clear.
    • Soak dal in 4 cups of water for 30 minutes or longer.
    • In pressure cooker add dal, water, salt, turmeric, and ginger. Cook over medium high heat.
    • When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
    • Turn off the heat and wait until steam has stopped before opening.
    • Mix the dal well. If the dal is thick, add more boiling water to desired thickness.
    • Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.

    Variation 1: Vegetable Chaunk/Seasoning

    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds.
    • After the seeds crack, add bay leaves and chili powder. Stir for a few seconds.
    • Add the vegetables. Stir and cook four to five minutes, until the vegetables are tender.
    • Combine the vegetables and the dal and mix gently.

    Variation 2: Chaunk/Seasoning

    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds. After the seeds crack, stir for a few seconds.
    • Add bay leaves, whole red chilies, and paprika. Stir for a second, adding one tablespoon of water to prevent burning.
    • Pour in spice mix over dal.

    Notes

    Serve with steamed rice or any Indian bread.
    Keyword Arhar, beans, Chaunk, Daal, Dal, Gluten Free, lentils, Soup, Toor, Yellow Lentil
    Tried this recipe?Let us know how it was!

    How To Make Toor Dal Recipe – Manjula’s Kitchen

    Toor Dal, also known as split pigeon peas, takes centre stage in this toor dal recipe. This humble yet versatile ingredient, when treated with care and precision, transforms into a dish that transcends ordinary expectations. Follow the detailed toor dal recipe carefully to embark on a journey of how to cook toor dal that promises to tantalize your taste buds.

    1. The Prelude: Cleaning and Soaking

    We begin the toor dal recipe by washing the toor daal meticulously, changing the water several times until it runs clear. This ensures the removal of any impurities, setting the stage for a pure and flavorful dal. Allow the dal to soak in four cups of water for a minimum of 30 minutes, allowing it to absorb the moisture and soften, preparing it for the cooking process.

    2. The Pressure Cooker Overture: Infusing Flavors with Precision

    In the pressure cooker, combine the soaked toor daal with water, salt, turmeric, and ginger. This combination lays the foundation for the flavor profile of the dal. Place the pressure cooker over medium-high heat and allow the magic to unfold. As the cooker starts to steam, lower the heat to medium and let it cook for seven minutes, allowing the dal to absorb the flavors and achieve the perfect texture.

    3. The Culmination: Unveiling the Cooked Dal

    Turn off the heat and patiently wait until the steam has dissipated before opening the pressure cooker. This step is crucial as it ensures that the toor daal is cooked to perfection, with each grain maintaining its integrity. Upon opening, mix the dal thoroughly. If the consistency is thicker than desired, adjust by adding more boiling water until you achieve the preferred thickness.

    4. The Flavor Infusion: Mango Powder and Garam Masala Elevation

    Enhance the dal’s flavor profile by creating a mixture of mango powder and garam masala with a few spoons of water. This potent blend introduces a burst of tanginess and warmth to the dal. Gently incorporate this mixture into the dal, ensuring an even distribution of the aromatic spices that will elevate the dish to new heights.

    5. Variation 1: Vegetable Chaunk/Tadka/Tempering

    For those seeking an extra layer of texture and flavor, consider the Vegetable Chaunk. In a separate saucepan, heat oil until it reaches the right temperature (verified by the crackling of a cumin seed). Add hing, cumin seeds, and mustard seeds and let them crackle before adding bay leaves and chili powder. Stir for a few seconds before incorporating your choice of vegetables. Cook until the vegetables reach a tender state, and then gently combine them with the dal, marrying the flavors into a harmonious union.

    6. Variation 2: Chaunk/Tadka/Tempering

    Alternatively, choose the second variation for a more robust flavor profile. In a separate saucepan, heat oil and add hing, cumin seeds, and mustard seeds. Once crackled, introduce bay leaves, whole red chilies, and paprika. Stir for a moment, adding a tablespoon of water to prevent burning. Pour this spice-infused concoction over the dal, letting the flavors meld into a symphony of tastes that dance on your palate.

    7. Culinary Notes: Serving Suggestions

    As the final act unfolds, serve this delightful toor Dal with steamed rice or any Indian bread: Lacha Paratha, Puri, or Roti of your choice. The versatile nature of Toor Dal makes it a perfect accompaniment to various grains and bread, ensuring a satisfying and wholesome dining experience.

    The art of crafting How to make Toor Dal recipe involves meticulous attention to detail, from cleaning and soaking to the infusion of spices and the optional variations. This toor dal recipe encapsulates the essence of Indian cuisine, where simple ingredients are transformed into a dish that not only nourishes the body but also delights the senses. 

    Enjoy the rich flavors, the aromatic spices, and the satisfaction of creating a Toor Dal that stands as a testament to the culinary traditions passed down through generations.

  • Hari Chutney

    Hari Chutney

     

    Hari Cilantro Chutney

    Hari Cilantro Chutney

    Hari chutney is a blend of fresh cilantro (green coriander) and variety of spices. Hari chutney is a “must” with pakoras, samosas, chaats, and many popular Indian snacks. Like ketchup and other popular condiments, hari chutney can be used in a variety of different ways!
    5 from 1 vote
    Print Recipe Pin Recipe
    5 10 minutes
    Course Side Dish
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 large bunch of cilantro. will be about cups
    • 3 green chilies chopped about 2 tbsp
    • 3 tbsp lemon juice
    • 1/2 inch ginger
    • 1-1/2 tsp salt
    • 1 tsp cumin seeds jeera
    • 1 tsp oil
    • 1 tsp sugar
    • 1/8 tsp asafetida hing

    Instructions
     

    • Blend all ingredients, except the cilantro, into a paste. Add cilantro, a little at a time, and blend until smooth. Add water as needed.
    • Taste and adjust salt, green chilies, or lemon juice as desired.

    Notes

    Tips:
    Using a little oil and sugar keeps the color fresh.
    While cleaning cilantro (hara dhania) chop off just the thick stems.
    You can make hari chutney in large quantity in advance and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of hari chutney as needed.  If you freeze the hari chutney soon after preparing, the chutney will not lose its bright green color and freshness.
    Variations:
    Mix mint leaves (without stems) with cilantro half and half.
    Serving Suggestions:
    To make a delicious dip for vegetables, chips, or crackers, mix one part chutney and three parts yogurt.  
    To make a sandwich spread, mix 1 part chutney and 2 parts cream cheese.
    Tried this recipe?Let us know how it was!

  • Chole Masala

    Chole Masala

    Chola Chana Masala

    Chola Chana Masala, Spicy Chickpeas

    Chole also known chickpea, garbanzo, and kable chana, Chana Masala is a cooked in a spicy tomato gravy. This is a very popular, served with Naan, Tandori Roti. 
    4.34 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 15oz can of chickpeas kable chana, Garbanzo beans
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1 tbsp besan gram flour
    • 1 large tomato chopped
    • 1 tsp ginger paste
    • 1 tsp chopped green chili
    • 2 tsp coriander powder dhania
    • 1/2 tsp turmeric heldi
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • 1/4 tsp garam masala
    • 1 tbsp chopped cilantro hara dhania

    Few slices of tomatoes for garnishing

    Instructions
     

    • Drain chickpeas and wash well.
    • Blend the tomatoes, green chilies and ginger to make a puree.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When cumin seeds crack, add the gram flour and stir-fry for a minute.
    • Add the tomato puree, coriander powder, turmeric, and red chili powder. Cook about four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
    • Add chickpeas, salt, and one cup of water. Cook, covered, for seven to eight minutes on medium heat. Press the chickpeas with a spatula to soften. Add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat a few more minutes.
    • Add the garam masala and cilantro. Let it cook for another minute.
    • Garnish with thin tomato slices.

    Notes

    Chana Masala goes well with any Indian flat bread, like Naan, Paratha, Puri. and can also be served with Western bread or pita bread.
    Chana Masala is also a delectable treat over plain rice.
    This is a healthy, nutritious dish for vegan and gluten-free diets.
    Keyword Chickpeas, Chole, Punjabi Cuisine, Spicy Garbanzo
    Tried this recipe?Let us know how it was!

    Chola Chana Masala Recipe: A Flavorful North Indian Delicacy

    Chana Masala, also known as Chola Chana Masala or simply Chola Masala, is a beloved North Indian delicacy famed for its robust flavors and comforting texture. This Chola Chana Masala recipe artfully combines tender chickpeas with an array of aromatic spices, ensuring a dish that’s both hearty and satisfying. Whether paired with fluffy rice, crispy puris, or warm naan bread, this chola masala recipe promises to delight your palate and leave you yearning for more. 

    Chana Masala is gluten-free, vegan making it suitable for individuals with dietary restrictions. Chola Chana Masala combines tender chickpeas (chola) with a variety of aromatic spices, creating a satisfying and nutritious meal. The dish is typically prepared by simmering cooked chickpeas in a flavorful gravy made from a blend of spices, tomatoes, and other aromatic ingredients. 

    Tips for Perfect Chola Chana Masala

    Consistency is Key: Adjust the quantity of water or cooking liquid added to the chickpeas to attain the desired consistency of the masala. For a thicker gravy, prolong the simmering duration to allow the sauce to reduce and thicken.

    Enhance Flavor with Whole Spices: For an enhanced depth of flavor, contemplate incorporating whole spices such as bay leaves, cinnamon sticks, and cardamom pods into the dish. These spices impart a subtle aroma and complexity to the masala.

    Customize Spice Level: Tailor the spice level of the Chana Chola Masala to align with your taste preferences by adjusting the quantities of red chili powder and green chilies utilized in chola masala recipe.

    Make Ahead for Enhanced Flavor: Similar to numerous Indian dishes, Chola Chana Masala attains an even richer flavor profile when allowed to rest for a few hours or overnight, permitting the flavors to mature and intensify.

    Variations of Chola Chana Masala

    Punjabi Chana Masala: This variant of Chana Chola Masala showcases a tangy and spicy tomato-based gravy infused with the flavors synonymous with Punjab.

    Kabuli Chana Masala: Kabuli Chana, also referred to as white chickpeas, can serve as a substitute for black chickpeas, offering a lighter-colored and milder-flavored rendition of the dish.

    Chola Chana Masala with Spinach: Elevate the nutritional quotient of the dish by incorporating fresh spinach leaves into the masala, thereby amplifying its health benefits and introducing vibrant hues.

    Health Benefits of Chola Chana Masala

    Rich in Protein: Chickpeas, the primary ingredient in Chana Chola Masala, serve as an excellent source of plant-based protein, vital for muscle repair and growth.

    High in Fiber: Chickpeas boast a high dietary fiber content, which facilitates digestive health and aids in weight management by inducing a sensation of fullness and satiety.

    Packed with Vitamins and Minerals: This dish abounds in essential vitamins and minerals, including iron, magnesium, and vitamin C, which collectively contribute to overall health and well-being.

    Frequently Asked Questions (FAQs)

    Can I use canned chickpeas instead of dried ones?

    Indeed, canned chickpeas can serve as a convenient time-saving alternative. However, it’s worth noting that dried chickpeas soaked overnight tend to yield superior texture and flavor.

    Can I prepare Chola Chana Masala in advance?

    Absolutely! This dish exhibits enhanced flavors upon reheating, as it allows the various spices and ingredients to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days.

    Is Chana Chola Masala suitable for a vegan diet?

    Certainly! This dish is inherently vegan, devoid of any animal products, rendering it a perfect culinary choice for individuals adhering to a vegan or plant-based diet.

    For an exploration of additional delectable Indian recipes, peruse Manjula’s Kitchen, which offers delightful culinary adventures such as Punjabi Aloo Paratha.

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

  • Tomato Chutney

    Tomato Chutney

    Tomato Chutney

    Tomato Chutney

    Perk up your meal with this savory Tomato chutney.
    4 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 6 medium tomatoes sliced
    • 1 tbsp ginger shredded
    • 4 green chilli sliced long ways
    • Pinch of asafetida hing
    • 1 tsp cumin seed
    • 1 tsp black mustard seed
    • 2 bay leaves
    • 1/2 tsp paprika
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1 tsp cornstarch
    • 2-3 tbsp sugar
    • 2 tbsp chopped cilantro
    • 2 tbsp oil

    Instructions
     

    • Heat the oil in a saucepan.Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
    • Add the asafetida, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric.
    • Stir for a second and add sliced tomatoes and green chili.
    • Cover the pan after mixture comes to boil and let it cook for 6 to 7 minutes on low medium heat; tomatoes should be soft but still be in slices.
    • Mix the cornstarch with 2 teaspoons of water and add to the tomatoes (corn starch is added to give thickness to gravy but this is optional).
    • Let chutney cook for another minute. Add sugar and cilantro, close the heat and cover for few minutes.
    • Adjust the salt, sugar and pepper to your taste.

    Notes

    Tip
    Add the sugar slowly as needed, depending on sourness of tomatoes.
    Serving Suggestion
    Tomato chutney Is my Favorite to serve with stuffed parathas, Aloo Paratha, Mattat Paratha
    Tried this recipe?Let us know how it was!

  • Kokum Coconut Kadhi

    Kokum Coconut Kadhi

    A bowl of Kokum Coconut Kadhi garnished with fresh coriander leaves

    Kokum Coconut Kadhi

    To make Kokum Coconut Kadhi, we have to know what is Kokum. Kokum is a fruit used as a souring agent in many parts of India and it is mellow in taste compared to tamarind. For me, how it can be a kadhi without besan? So, this Kokum Coconut Kadhi is my twist, by adding a little roasted besan (gram flour). This is both delicious and very refreshing. You can serve this as a soup or with rice. My son who is a very picky eater thoroughly enjoyed it! This is a quick and easy recipe which you must give it a try. This Kadhi is also vegan and gluten free.
    This recipe will serve 2 to 3.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course, Soup
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • ¼ cup kokum
    • 1 Tbsp oil
    • 1 tsp cumin seeds- Jeera
    • ⅛ tsp asafetida – Hing
    • ¼ tsp turmeric – Haldi
    • 2 Tbsp besan
    • 1 red dry red chili sabut lal mirch
    • 1 Tbsp green chili finely chopped
    • About 8 curry leaves chopped
    • 1 15 oz can coconut milk
    • ½ tsp salt
    • 1 Tbsp cilantro chopped
    • ½ cup water

    Instructions
     

    • Soak the kokum in ½ a cup of hot water for about 30 minutes.
    • Then squeeze the juice from kokum and keep aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
    • Next add besan and stir for about 30 seconds until besan is light golden in color.
    • Next add curry leaves, red chili, turmeric, and green chili, stir for few seconds.
    • Add squeezed kokum juice mix it well and bring kokum juice to boil.
    • Add coconut milk. make sure to keep flame on low-medium otherwise coconut milk might curdle. Mix well and add salt.
    • Cook the kadhi over low heat for 3-4 minutes, add chopped coriander leaves.
    • Serve kokum Coconut Kadhi as a soup or with plain rice.

    Notes

    You might also like:
    Tried this recipe?Let us know how it was!
  • Moong Dal Halwa

    Moong Dal Halwa

    A bowl of rich and creamy Moong Dal Halwa garnished with chopped nuts

    Moong Dal Halwa (vegan)

    Moong Dal Halwa is a delicious and festive sweet from North India. It is a rich, creamy pudding-like dessert. I like Moong Dal Halwa, but it is a long process and for me stirring the halwa was becoming difficult. While trying to make the process easy I also decided to make it vegan. I was happily surprised by the result. This is a must to try the recipe. This recipe will serve 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • ½ cup split yellow Moong dal washed
    • ¼ cup grapeseed oil is my preferred oil
    • ½ cup sugar
    • 1/8 tsp cardamom powder
    • few strands saffron optional
    • 2 ½ cups water

    For Garnishing

    • 2 tsp sliced almonds

    Instructions
     

    • Clean the moong dal rubbing with a moist towel.
    • Boil water and sugar in a pan over medium heat, for about 2 minutes. Remove from heat. Add cardamom powder and saffron set aside.
    • In a heavy bottom frying pan, roast moong dal over medium-low heat. Keep stir-frying till it’s light brown in color and becomes aromatic. Make sure to cook on low heat otherwise dal will not be toasted inside. This will take about 8 minutes. Remove from heat and let it cool to room temperature.
    • Once dal comes to room temperature, grind it to a powder lightly grainy.
    • In a heavy bottom frying pan, add oil and roasted moong dal powder, mix it well, and again roast over medium low heat for about 3 minutes. Dal will become dark in brown. Notes: After adding the syrup color will become a little lighter.
    • Add syrup to the dal, a little at a time. The syrup will splatter as you are adding syrup, keep stirring and mix it well, cook for 2-3 minutes. Halwa should be the texture of soft sticky dough.
    • Serve the halwa warm.

    Notes

    If you are not vegan and want to use clarified butter (ghee), replace the oil with 1/3 cup of ghee rest of the recipe remains the same.
    I have tried many different oils and vegan butter, but I prefer grape seed oil. It has become a preferred oil to make any vegan dessert.
    For making the halwa, traditional way is a long process and requires lots of work from the hands. For me, stirring the halwa was becoming difficult. You must soak dal for a few hours and grind it to a smooth paste. Then, cook over low heat with ghee, stirring continuously for about 40 minutes. The whole process not including soaking dal takes about one hour.
    If you enjoy Indian sweets and you are on the dairy-free diet you should also try:
    Tried this recipe?Let us know how it was!

    Indulge in the Richness of Vegan Moong Dal Halwa

    Moong Dal Halwa is a classic Indian dessert known for its rich flavour and indulgent texture. This vegan version of Moong Dal Halwa is a perfect way to enjoy the traditional dessert while adhering to a plant-based diet. In this article, we’ll explore the essence of this delightful vegan moong dal halwa recipe, its origins, health benefits, and tips for making it at home.

    The Essence of Vegan Moong Dal Halwa

    The vegan moong dal halwa is made with split yellow moong dal (lentils), grape seed oil or other instead of ghee and a blend of aromatic spices. This dessert is known for its creamy texture and rich taste, making it a perfect treat for festive occasions or any time you crave something sweet and indulgent.

    Origins and Cultural Significance

    Moong Dal Halwa has been a staple in Indian households for centuries, often prepared during festivals and special celebrations. This dessert is particularly popular in North India, where it is enjoyed during winter months to provide warmth and nourishment. The vegan version retains all the traditional flavours and textures while offering a plant-based alternative.

    Tips for the Perfect Vegan Moong Dal Halwa

    Soak the Lentils: Soaking the moong dal overnight or for at least a few hours helps in reducing the cooking time and achieving a smooth texture for the halwa.

     Use High-Quality Ingredients: Using fresh and high-quality ingredients like organic coconut milk, pure saffron, and freshly ground cardamom will enhance the flavour of the vegan moong dal halwa recipe.

    Patience is Key: Cooking moong dal halwa requires patience as it needs to be cooked on low heat with constant stirring to prevent sticking and ensure even cooking.

    Health Benefits of Moong Dal Halwa

    Moong dal is a powerhouse of nutrients, rich in protein, fibre, and essential vitamins. This makes moong dal halwa not just delicious but also nutritious. The use of coconut or almond milk adds healthy fats and a creamy texture without any dairy. For more health-focused recipes, check out Millet Soup (Bajra Raab) and Sweet Potato Chaat.

    Variations to Try

    While the classic vegan moong dal halwa is delightful on its own, you can experiment with various ingredients to create interesting variations. Adding nuts like almonds, cashews, or pistachios can add a delightful crunch to the halwa. You can also flavor the halwa with different essences like rose or kewra for a unique twist. For more creative ideas, explore Vegetable Biryani and Spicy Indian Flour Chips.

    Pairing and Serving Suggestions

    This vegan moong dal halwa is best enjoyed warm, garnished with chopped nuts and a sprinkle of saffron strands. It pairs wonderfully with a cup of masala chai or as a sweet ending to a festive meal. You can also serve it alongside other Indian sweets like Dodha Burfi (Punjabi Milk Fudge) or Sweet and Sour Guava Curry for a delightful dessert spread.

    Frequently Asked Questions

    Q: Can I make this halwa ahead of time?

    A: Yes, the vegan moong dal halwa can be made ahead of time and stored in the refrigerator for up to a week. Reheat it on low heat before serving, adding a splash of coconut milk if needed.

    Q: Is this halwa suitable for freezing?

    A: Absolutely. This halwa freezes well. Simply cool it completely before transferring it to a freezer-safe container. It can be frozen for up to two months. Thaw in the refrigerator overnight before reheating.

    Q: How can I adjust the sweetness of the halwa?

    A: You can adjust the sweetness of the halwa by adding more or less sugar according to your taste. You can also use natural sweeteners like jaggery or maple syrup as alternatives.

    Conclusion

    The vegan moong dal halwa recipe is a fantastic way to enjoy a traditional Indian dessert with a plant-based twist. Whether you’re a seasoned cook or a beginner, this indulgent dessert is sure to impress. With its rich flavours and creamy texture, this dish is perfect for any celebration or a special treat. For more exciting recipes and variations, explore other delightful dishes like Masala Bell Pepper Curry, Vegetable Biryani, and Spicy Indian Flour Chips. Enjoy the journey of flavors and happy cooking!

  • Sweet and Sour Spicy Karela

    Sweet and Sour Spicy Karela

    A dish of Sweet and Sour Spicy Karela garnished with sesame seeds

    Sweet and Sour Spicy Karela, Bitter Melon

    Karela, also known as bitter melon. Sweet and Sour Karela has a very unique taste. This dish is a combination of all the flavor in one, it is spicy, sweet, sour, and bitterness of the Karela. That is what make this recipe very unique. Karela, (Bitter melon) also is a healthy vegetable with many health benefits. This was one of my favorite side dish specially for school lunch box, Karela rolled up with left over Puri or Paratha from previous day, tasted delicious. We also enjoyed this sweet and sour karela as a side dish with Toor Dal and Rice. This is multi flavor healthy side dish this can also be serve as a condiment. Enjoy! This recipe will serve 4
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Chutney
    Cuisine Indian
    Servings 4 people

    Equipment

    Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware
    Stainless Steel Precision Pierced Colander Strainer
    Calphalon Nylon All Purpose Turner

    Ingredients
      

    • 4 cup sliced bitter melon karela
    • 1 ½ tsp salt divided
    • ½ tsp turmeric haldi
    • 3 Tbsp oil
    • 1 tsp cumin seeds jeere
    • 2 ½ Tbsp coriander powder dhania
    • 1 Tbsp fennel seed powder saunf
    • 1 tsp red chili powder lal mirch
    • 1 ½ Tbsp mango powder amchoor
    • 2 Tbsp sugar
    • ½ cup water

    Instructions
     

    • Remove the top and bottom caps from karela. Slice them long ways and remove the seeds, save half the seeds, and discard other half. Slice them in thick pieces, I like to slice them in diagonal.
    • Cook the karela with 2 cups of water, with ½ teaspoon of salt and ½ teaspoon of turmeric over medium high heat. Cook for about 8 minutes until karela is soft and tender but not mushy.
    • Drain the water and wash the boil karela 2-3 times changing water and squeeze the karela.
    • In a frying pan heat the oil over medium high heat. Oil should be moderately hot add cumin seeds as cumin seeds crack add karela and sprinkle remaining 1 teaspoon of salt.
    • Stir fry for about 4 minutes over medium heat.
    • Add all the spices, coriander, fennel powder, red chili powder and mango powder stir for one minute. Add ½ cup of water mix and cover the pan and let it cook over low medium heat for about 4 minutes.
    • Add sugar and stir for about a minute sugar will be lightly caramelize.

    Notes

    boiling the bitter melon with salt and turmeric help taking out some bitterness from Karela (bitter melon). Also washing karela changing water also help taking out some more bitterness. Still karela will be bitter. Sweet and Sour Karela can be refrigerated for two weeks.
    Enjoy sweet and Sour Karela, with Paratha, Puri, Toor Dal, Rice, Sooji Ka Halwa
    Tried this recipe?Let us know how it was!

     

  • Punjabi Aloo Paratha

    Punjabi Aloo Paratha

    A plate of Aloo Paratha topped with a dollop of butter

    Punjabi Aloo Paratha

    Aloo Parathas make for the perfect lazy weekend brunch. Parathas can be made plain or with a variety of different fillings. A flavorful potato filling is by far the most popular. Aloo Parathas are very popular in North India, at any time of the day. In Punjab, Aloo Parathas are a staple for breakfast. Traditionally, Aloo Parathas are served with homemade butter and buttermilk known as chaas. I'm sure you are thinking that making these parathas is very time consuming. With our busy schedules and hectic mornings, how is possible to prepare these! Of course, parathas taste best when fresh off a hot skillet! An easy solution to this problem is to simply prepare part of the recipe in advance until you are ready to roll the parathas. You can prepare the dough and filling in advance and have the potato-mix filled balls ready to just start rolling. The prepared dough can be refrigerated for up to two days. Enjoy!
    This Recipe will make 4 parathas.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Bread
    Cuisine Indian
    Servings 4 parathas

    Equipment

    Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Square Griddle Pan, 11-inch, Black
    KitchenAid Classic Nylon Slotted Turner, One Size
    Anchor Hocking Glass Mixing Bowls
    Wooden Chakla,Serving Board, Round Chapati Chakla, Wood Roller

    Ingredients
      

    For the Dough

    • 1 cup whole wheat flour
    • 1 ½ tbsp oil
    • ¼ tsp salt
    • ½ cup cold water Use more as needed

    For the Potato Filling

    • 1 ½ cup potatoes mashed
    • ½ tsp salt
    • ¼ tsp red chili powder
    • ½ tsp cumin seeds Jeera
    • 2 tsp coriander powder dhania
    • ⅛ tsp asafetida hing
    • ½ tsp mango powder amchoor
    • ¼ tsp garam masala
    • 1 Tbsp green chili chopped
    • 2 Tbsp cilantro chopped, dhania

    Also need.

    • ¼ cup whole wheat flour for rolling
    • 2 Tbsp oil to cook

    Instructions
     

    Making the Dough

    • Mix flour, salt, and oil, until oil is incorporated with flour well, add water slowly to make a soft dough (add water as needed).
    • Knead dough well on a lightly greased surface to make the dough soft, smooth, and pliable.
    • Set the dough aside and cover. Let the dough rest at least ten minutes.

    Filling

    • In a bowl take mash potatoes add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt, mix it well.

    Making paratha

    • Divide the dough into 4 equal parts and roll them into balls.
    • Then divide the potato filling into 4 parts and shape into balls. Potato balls should be about 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 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.
    • Oil the skillet and place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some olden-brown spots.
    • After a few seconds, drizzle one teaspoon of oil over the paratha, and spread with spatula. 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.
    • Parathas 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.
    • 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.

    Notes

    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
    1. Parathas can be served with Tomato Chutney, Plain Yogurt, mattar Paneer, Green Chili pickle.
    2. Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.
    Tried this recipe?Let us know how it was!
  • Zucchini Lentil Pakoras

    Zucchini Lentil Pakoras

    A plate of crispy Zucchini Lentil Pakoras served with chutney

    Zucchini Lentil Pakoras

    As pakoras are one of the most welcoming snacks all over India. It is a popular street food. Everyone has their own favorites and there are countless recipes. Pakoras are a very comforting snack especially when it is cold, and it is raining. Here, we are experiencing both and I am wishing for pakoras with a hot cup of chai, blanket and a good TV show or movie. In a particular magazine, I saw a fusion pakora recipe. Instead of using traditional beasn batter, the chef had used red lentil batter. Several times, I have used moong dal batter, but I never even thought about using red lentil. I was ready to give it a try with another pakora recipe using lentil batter. I made some changes and added chopped ginger that added a nice kick to the pakoras. They turned out to be mouthwatering appetizers: crispy on the outside and soft on the inside. These pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal. These pakoras have a different crispness but are very delightful. Give these pakoras a try and enjoy! These Pakoras are also vegan and gluten-free.
    This recipe will serve 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup red lentils washed masoor dal
    • 1 zucchini medium sized, cut into thick rounds
    • 2 Tbsp green chili chopped
    • 2 Tbsp ginger finely chopped
    • 2 Tbsp cilantro chopped
    • 1 ½ tsp salt adjust to taste
    • ½ tsp red chili powder
    • Pinch of baking soda
    • 2 Tbsp corn starch

    Instructions
     

    • Soak red lentil at least for 1hours or more.
    • Pet dry zucchini slices and keep aside.
    • Blend dal to smooth batter, using just enough water needed to blend.
    • To make Pakora batter add corn starch, salt, chili powder and salt together, mix it well, whipping for few seconds. Add all the other ingredients to the batter, ginger, green chili, cilantro and mix all the ingredient well. Batter should be consistency of pancake mix, if needed add little water.
    • Heat the oil in a frying pan on medium-high heat. The frying pan should have about 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 zucchini slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop into the frying pan.
    • Fry the pakoras in small batches, not overlapping. The pakoras will take about 4-5 minutes to cook.
    • Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy.
    • Left over batter, place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown.
    • The crispy, delicious pakoras are now ready to serve. I like to serve these both pakoras side by side.

    Notes

    Serving Suggestions
    Tried this recipe?Let us know how it was!
  • Coconut Paratha

    Coconut Paratha

    A plate of Coconut Paratha served with a side of yogurt

    Coconut Paratha

    Coconut Paratha is a delicacy, I make parathas with so many different fillings, but I will say this is very different from others. Coconut Paratha can be served with the main meal, but one can also enjoy this as a snack with a hot cup of chai.
    One day, my younger sister Kumkum, who is an excellent cook, called me from India and told me that I must try this coconut paratha, that I will love it. So, in fact, this is her recipe. She is also a big help who I can call when I get lost with the new recipes I am trying. She always has good suggestions.
    This paratha has a complex flavor. Usually, stuffed parathas are not very thin, but coconut paratha is very thin and mildly spiced. They taste best when they are served hot. The paratha is crispy from outside and its inside filling has a different texture that is well balanced. Coconut parathas also taste as delicious when they are served at room temperature with pickle.
    This recipe will make 8 parathas.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Bread
    Cuisine Indian
    Servings 8 parathas

    Ingredients
      

    For Dough

    • 1 cup whole wheat flour
    • 2 Tbsp oil
    • ¼ tsp salt

    For filling

    • ¼ cup coconut powder
    • ¼ cup milk
    • ½ cup milk powder
    • ¼ tsp salt
    • ¼ tsp red chili powder
    • 2 tsp sugar

    Also Need

    • ¼ cup whole wheat flour for rolling.
    • 4 Tbsp oil for cooking paratha

    Instructions
     

    Making Dough

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

    Filling

    • In a microwave bowl mix coconut powder, milk powder, and milk together, (don’t use a very small bowl, otherwise the milk will boil out of the bowl). Microwave for 1 minute, Mix it well. Mix should be moist. If mix is very soft microwave again for few more seconds. Mix should still be white in color.
    • After the mix cools off add salt, sugar, and red chili powder and mix it well.

    Making Paratha

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

    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 six to seven days or frozen for up to a month. Reheat using a skillet or oven.
    • They also taste great at room temperature.
     
    Serving Suggestions
    Serve Paratha with Sweet and Sour Guava Curry, Spicy Squash – Kaddu Ki Subji, Mango Pickle
    Tried this recipe?Let us know how it was!