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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!

  • Paneer Tomato Curry

    Paneer Tomato Curry

    A bowl of vibrant Paneer Tomato Curry with bell peppers and fresh tomatoes

    Paneer Tomato Curry

    Paneer tomato curry is a delicious and sophisticated side dish. My husband, who enjoys paneer dishes in every form, asked me to make a paneer dish, which is different than what I have made before. It should not be creamy. So, I decided not to add cream or nuts. Also, as per Alex’s request, I did not add spinach. After trying to make a new recipe, I landed on Paneer Tomato Curry. Alex really enjoyed this. I knew this was a hit with him because he cleaned up the entire plate. You all know he is my videographer, so this was the next recipe he wanted me to make.I have done many paneer recipes. They all are starting to look the same. In this recipe the paneer is first grilled and then simmered in tomatoes. This is an amazingly simple and quick recipe and is very satisfying. Hope you give this recipe a try and enjoy!
    Recipe will serve 4.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cups tomatoes cut into large pieces, I used 4medium tomatoes.
    • 6 oz paneer cut into about 1/4 inch thick and 1-1/2 inch long
    • ¼ bell pepper cut into thin slices.
    • 2 Tbsp oil divided.
    • 1 tsp cumin seeds jeera
    • ⅛ tsp asafetida hing
    • 2 Tbsp thinly sliced ginger
    • 2 tsp coriander powder
    • ¼ tsp turmeric haldi
    • ½ tsp red chili powder
    • 1 tsp sugar
    • 1 tsp salt
    • ½ tsp garam masala

    Instructions
     

    • Heat one tablespoon oil over low medium heat in a flat saucepan, spread the paneer pieces and grill them for one side till they are golden brown. Take them out from the pan and set aside.
    • In the same pan add the remaining oil. Wait until oil is moderately hot add cumin seeds as the cumin seeds crack add asafetida and sliced ginger, stir fry them for about 30 seconds.
    • Add bell pepper and stir fry them for about half a minute add coriander powder, turmeric and red chili powder and stir.
    • Next add tomatoes, salt, and sugar, cook them stirring for about 2-3 minutes tomatoes should be just tender add paneer and cook for about 5 minutes stirring occasionally. Paneer should be covered with spices and tomatoes should be still not mushy, you should be able to see tomato pieces. Turn of the heat sprinkle the garam masala and stir.
    • Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.

    Notes

    Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.
    Tried this recipe?Let us know how it was!

    How to make Tomato Paneer Curry Recipe By Manjula’s Kitchen

    Paneer tomato curry, also known as tomato paneer curry, is a delightful and aromatic dish that captures the essence of Indian cuisine. This paneer based gluten free veg gravy dish combines the rich and creamy texture of paneer (Indian cottage cheese) with the tanginess of tomatoes and a blend of aromatic spices. In this detailed exploration, we will take you through each step of the paneer tomato recipe, highlighting the significance of each element to create a dish that tantalizes the taste buds.

    Step 1: Heating the Oil and Grilling the Paneer

    The first step in making tomato paneer curry is heating one tablespoon of oil in a flat saucepan over low-medium heat. This is a crucial step as it sets the foundation for the flavor development in the dish. The low-medium heat allows the oil to gradually heat up, preventing it from smoking and ensuring that the paneer pieces cook evenly.

    Once the oil is heated, the paneer pieces are spread in the pan and grilled on one side until they achieve a golden brown color. Grilling the paneer serves multiple purposes. It imparts a subtle smokiness to the paneer, enhancing its flavor profile. The golden brown color also adds visual appeal to the dish. After grilling, the paneer is taken out from the pan and set aside, ready to be reintroduced later in the cooking process.

    Step 2: Adding Cumin Seeds, Asafetida, and Sliced Ginger

    In the same pan that was used for grilling the paneer, the remaining oil is added. It is essential to use the same pan to retain the flavors that have infused into it during the initial step. Waiting until the oil is moderately hot, cumin seeds are introduced. The crackling of cumin seeds in hot oil releases their aromatic oils, infusing the entire dish with a warm and earthy essence.

    Asafetida, a pungent spices with a unique flavor, is added along with sliced ginger. Asafetida contributes a distinct umami note to the dish, enhancing the overall taste. Ginger, known for its subtle spiciness and freshness, complements the other ingredients, creating a harmonious balance of flavors. Stir-frying these elements for about 30 seconds allows their flavors to meld and infuse into the oil.

    Step 3: Stir-Frying Bell Pepper with Spices

    Next in the process is the addition of bell pepper to the pan. Stir-frying the bell pepper for about half a minute ensures that it retains its crispness and vibrant color. The bell pepper not only adds a crunchy texture but also contributes a slightly sweet and fruity undertone to the dish. At this stage, the ground spices – coriander powder, turmeric, and red chili powder – are introduced.

    Coriander powder provides a warm and citrusy flavor, turmeric adds a golden hue and earthy notes, while red chili powder imparts the desired level of spiciness. Stir-frying the bell pepper with these spices allows them to coat the vegetables evenly, creating a flavorful base for the curry.

    Step 4: Adding Tomatoes, Salt, and Sugar

    The introduction of tomatoes is a crucial step in paneer tomato curry, as it forms the base of the gravy. Tomatoes bring a tangy and slightly sweet taste to the dish. Adding salt at this stage not only enhances the natural flavors of the tomatoes but also helps in their cooking process by drawing out moisture.

    A touch of sugar is included to balance the acidity of the tomatoes, creating a harmonious blend of sweet and tangy notes. Cooking the tomatoes, stirring for about 2-3 minutes, ensures that they are just tender but not mushy. This careful monitoring of the tomatoes’ texture is essential for achieving the desired consistency in the final dish.

    Step 5: Cooking Paneer in Tomato Gravy

    Once the tomatoes reach the desired tenderness, the grilled paneer is reintroduced to the pan. Cooking the paneer in the tomato gravy for about 5 minutes allows it to absorb the flavors of the spices and the tanginess of the tomatoes. Stirring occasionally ensures that the paneer is evenly coated with the aromatic mixture, creating a cohesive and well-balanced dish.

    During this stage, it is crucial to maintain a balance between cooking the paneer thoroughly and preserving its distinct texture. The goal is to have paneer covered with spices while retaining visible tomato pieces in the curry.

    Step 6: Final Touch – Sprinkling Garam Masala

    As a finishing touch, the heat is turned off, and a sprinkle of garam masala is added to the tomato paneer curry. Garam masala, a blend of warm spices like cinnamon, cardamom, and cloves, contributes a final layer of complexity and depth to the dish. Adding garam masala at the end preserves its volatile flavors, ensuring that they are not overpowered by the other spices during the cooking process.

    Stirring the garam masala into the curry distributes its aromatic compounds evenly, elevating the overall fragrance of the dish. This final step enhances the complexity of flavors, making the paneer and tomato curry a symphony of tastes and aromas.

    Conclusion:

    In the art of crafting paneer in tomato gravy, each step plays a pivotal role in building layers of flavor and texture. From grilling the paneer for a smoky undertone to carefully stir-frying spices for a well-balanced taste, every action contributes to the overall success of the dish. The interplay of ingredients like cumin seeds, asafetida, ginger, bell pepper, and a medley of ground spices creates a curry that is not just a meal but a culinary experience.

    This detailed exploration of the tomato paneer recipe highlights the importance of technique, timing, and ingredient selection in Indian cuisine. The result is a dish that showcases the versatility of paneer and the vibrancy of tomatoes, bringing together the best of both worlds in a savory and satisfying curry. 

    Whether you call it paneer tomato curry, tomato paneer curry, paneer tomato recipe, paneer and tomato curry, paneer in tomato gravy, or tomato paneer recipe, this flavorful creation is sure to become a staple in your culinary repertoire.

    Note: 

    Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.

  • Palak Kadhi

    Palak Kadhi

    A bowl of creamy Palak Kadhi garnished with fresh spinach leaves

    Palak Kadhi, Spinach Ki Kadhi

    Palak Kadhi is a tasty side dish. It is spinach cooked with yogurt and besan (gram flour) and mildly spiced. I think Kadhi is one of the most enjoyed dishes all over India. Kadhi is made in so many ways in different parts of the country. One main ingredient remains the same: besan. At my house, kadhi was made thick and with dumplings. In Gujarat, Kadhi is made very watery and taste like sweet and sour soup. I enjoy the dishes which are made using besan. Palak Kadhi has become a comfort side dish for us. It is easy to make and can be served with any meal.
    This recipe will serve 2.
    4.43 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Course Side Dish
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 2 Tbsp besan gram flour
    • ½ cup yogurt curd or dahi
    • 1 cup spinach leaves finely chopped, palak
    • 2 Tbsp oil
    • 1 whole red chilies sabut lal mirch
    • ½ tsp cumin seeds jeera
    • ¼ tsp fenugreek seeds mathi dana
    • ⅛ tsp asafetida hing
    • ¼ tsp turmeric haldi
    • ¼ tsp red chili powder lal mirch
    • ½ tsp salt namak

    Instructions
     

    • Mix besan, turmeric with yogurt until smooth, this should be lump free. Add 2 cups of water slowly and mix well.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
    • When the cumin seeds crack, turn off the heat and add fenugreek seeds, and whole red chili. Stir for a few seconds, add red chili powder. Add spinach and stir for a minute.
    • Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil.
    • Add salt. Turn the heat to medium low. Let the kadhi cook for about 20-35 minutes, stir occasionally. If needed to adjust thickness, add more water. Kadhi should be a pourable consistency.

    Notes

    If you like Kadhi, you will enjoy other versions of Kadhi also:
    Tried this recipe?Let us know how it was!

    Palak Kadhi Recipe: A Nutritious Spinach Delight

    Palak Kadhi, also known as Palak Ki Kadhi or Spinach Kadhi, is a comforting and nutritious Indian dish that combines the goodness of spinach with the tanginess of yogurt. Palak kadhi is a gluten-free and vegan dish made with lentils (usually split pigeon peas, or toor dal) and spinach (palak) cooked in a flavorful curry or gravy. It is a high-protein dish suitable for parties and gatherings. 

    The lentils provide a good source of protein, while the spinach adds vitamins and minerals. The curry/gravy is typically made with spices, yogurt (or a dairy-free alternative), and sometimes besan (chickpea flour) to thicken the sauce. Palak kadhi is a popular North Indian dish known for its creamy texture and delicious flavor.

    This palak kadhi recipe offers a delightful blend of flavors and textures, making it a perfect accompaniment to steamed rice or roti. With its vibrant green color and rich taste, palak kadhi is sure to become a favorite in your household, especially for those looking to incorporate more greens into their diet.

    Step 1: Blending Spinach

    Begin by thoroughly washing fresh spinach leaves and removing any tough stems. Then, blanch the spinach in boiling water for a few minutes until wilted. Drain the spinach and immediately transfer it to a bowl of ice water to halt the cooking process and preserve its vibrant green color. Once cooled, blend the spinach into a smooth puree using a blender or food processor, ensuring there are no lumps.

    Step 2: Preparing Yogurt Mixture

    In a mixing bowl, whisk together yogurt and besan (gram flour) until smooth and creamy. This yogurt mixture forms the base of the kadhi, providing a creamy texture and tangy flavor to the dish. Ensure that the besan is well-incorporated into the yogurt to prevent any lumps from forming during the cooking process.

    Step 3: Tempering Spices

    In a deep saucepan or kadhai, heat oil or ghee over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies to the hot oil, allowing them to splutter and release their aromatic flavors. The tempering of spices adds depth and complexity to the palak kadhi, infusing it with layers of flavor.

    Step 4: Cooking Aromatics

    Next, add finely chopped ginger to the tempered spices, sautéing. The combination of these aromatic ingredients forms the flavorful base of the palak kadhi, enhancing its taste and aroma. Stir the mixture occasionally to prevent it from sticking to the bottom of the pan.

    Step 5: Adding Spinach Puree

    Once tcooked add the blended spinach puree to the pan, stirring well to combine with the aromatics. Allow the spinach to simmer gently in the pan, infusing the kadhi with its vibrant green color and earthy flavor. Cook the spinach mixture for a few minutes until it thickens slightly and the raw flavor of the spinach is cooked out.

    Step 6: Incorporating Yogurt Mixture

    Gradually pour the prepared yogurt-besan mixture into the pan, stirring continuously to prevent any lumps from forming. Ensure that the yogurt mixture is well-incorporated into the spinach base, creating a smooth and creamy consistency. Allow the kadhi to simmer gently on low heat, allowing the flavors to meld together and the yogurt to thicken.

    Step 7: Seasoning and Garnishing

    Season the palak kadhi with salt, turmeric powder, and red chili powder to taste, adjusting the seasoning according to your preferences. Garnish the kadhi with fresh cilantro leaves and a sprinkle of garam masala for added flavor and aroma. Serve the palak kadhi hot alongside steamed rice or roti for a wholesome and satisfying meal.

    Tips for Perfect Palak Kadhi

    • Consistency Control: Adjust the amount of water added to the kadhi to achieve the desired consistency. For a thicker kadhi, simmer it for longer to allow the yogurt mixture to reduce and thicken.
    • Balancing Flavors: Taste the palak kadhi as it cooks and adjust the seasoning accordingly. You can add a squeeze of lemon juice for a tangy kick or a pinch of sugar to balance the flavors.
    • Texture Enhancement: For added texture and flavor, consider adding fried pakoras or chickpea flour dumplings to the palak kadhi before serving. These additions not only enhance the dish but also make it more filling and satisfying.
    • Freshness Factor: Use fresh spinach and yogurt for the best results. Fresh ingredients impart a vibrant color and flavor to the kadhi, elevating its taste to another level.
    •  

    Variations of Palak Kadhi

    • Punjabi Palak Kadhi: This variation of palak kadhi features a thicker consistency and a richer flavor profile, achieved by simmering the kadhi for a longer duration.
    • Gujarati Palak Kadhi: Gujarati-style palak kadhi is typically sweeter and tangier than its Punjabi counterpart, thanks to the addition of jaggery and kokum.
    • Paneer Palak Kadhi: Add cubes of paneer (Indian cottage cheese) to the palak kadhi for a protein-rich variation that’s sure to please both vegetarians and non-vegetarians alike.

    Health Benefits of Palak Kadhi

    • Rich in Iron and Vitamins: Spinach is a nutritional powerhouse, rich in iron, vitamins, and antioxidants that support overall health and well-being.
    • Probiotic Benefits: Yogurt, a key ingredient in palak kadhi, is rich in probiotics that promote gut health and aid in digestion.
    • Low in Calories: Palak kadhi is a low-calorie dish, making it a healthy option for those looking to manage their weight without compromising on taste.
    •  

    Frequently Asked Questions (FAQs)

    Can I use frozen spinach instead of fresh?

    • Yes, you can use frozen spinach as a convenient alternative. Thaw the spinach before blending it into a puree for the kadhi.
    •  

    Can I make palak kadhi ahead of time?

    • Yes, palak kadhi tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.
    •  

    Is palak kadhi gluten-free?

    • Yes, palak kadhi is inherently gluten-free as it contains no wheat or gluten-containing ingredients.

    Explore more delectable Indian recipes on Manjula’s Kitchen, such as Paneer Tikka Masala for another delightful culinary adventure.

  • Vegan Rice Kheer

    Vegan Rice Kheer

    Three bowls of creamy Vegan Rice Kheer garnished with pistachios, saffron, and chopped nuts

    Vegan Rice Kheer, Payasam

    Kheer is a very traditional Indian dessert and is enjoyed by people of all ages. Kheer is made in many different ways using rice, different nuts, and vegetables but milk is the main ingredient to make kheer. I have been wanting to make rice kheer for my son who happens to be vegan and loves kheer. This is my version of vegan kheer: instead of milk, I used almond and coconut milk. After trying many different dairy free milk, this was the best combination I enjoyed. This recipe is also quick and easy to make and is delicious. You don’t have to be vegan to enjoy this kheer.
    This recipe will serve 4.
    4 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 ½ cup cooked rice
    • 3 cup almond milk unflavored
    • 2 cup coconut milk or 14 oz can
    • ⅓ cup sugar
    • 2 Tbsp almonds sliced
    • 2 Tbsp pistachios crushed
    • 1 Tbsp raisins
    • ¼ tsp cardamom powder
    • Few strands of saffron

    Instructions
     

    • Lightly mash the cooked rice.
    • Use heavy bottom pan to make kheer. Put all the ingredients except saffron, in the pan, rice, coconut milk, almond milk, sugar, almonds, pistachios, raisins, and cardamom powder.
    • Mix it well and bring it to boil on medium high heat.
    • After the kheer is boiling, lower the heat to low-medium and let it cook for about 20 minutes. Do stir the kheer a few times in between to scrapes the sides of the pan.
    • I prefer the thicker consistency of kheer just like porridge consistency, but you can adjust the consistency of the kheer to your taste. Turn off the heat. The kheer is now ready,
    • Add a few strands of saffron on the top. You can serve this vegan rice kheer warm or chilled.

    Notes

    Please check out my other vegan dessert recipes namely:
    Tried this recipe?Let us know how it was!
  • Aloo Palak

    Aloo Palak

    A dish of Aloo Palak, featuring potatoes and spinach cooked with spices

    Aloo Palak (Spinach with Potatoes)

    Aloo Palak is a versatile side dish that is a great complement to any meal. Aloo (potatoes) and Palak (spinach) are two vegetables I always have in my kitchen. Potatoes we all know are used in so many ways and have endless recipes. I also use spinach in many dishes. I thought I had done this recipe a long time ago, but today I made this dish for my family after some time and they enjoyed it very much and asked me if I have done this video recipe. I was looking on my website and realized I have not done this recipe yet. This is a common recipe, but this is my version of Aloo Palak. Adding fenugreek seeds and besan (gram flour) kicks off the flavor to the dish. For me and Alex, this is a comfort dish. This recipe is also vegan and gluten free. I serve this as a side dish, or I enjoy rolling it in a Roti or Paratha to make a to-go lunch. Alex especially enjoys making grilled cheese sandwiches filled with leftover Aloo Palak.
    I have done many recipes for spinach:
    Palak Paneer, Saag, Spinach Crisps, Chole Palak, Palak Puri
    This recipe will serve 4.
    4.75 from 8 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 cup potatoes cut into small pieces I used 2 medium size potatoes
    • 4 cup spinach finely chopped, approx. 8oz
    • ½ cup tomato finely chopped
    • 4 Tbsp oil
    • 1 tsp cumin seed jeera
    • ¼ tsp fenugreek seeds methi optional
    • 1 Tbsp besan gram flour
    • 1 Tbsp coriander powder dhania
    • ½ tsp red chili powder adjust to taste
    • ¼ tsp turmeric haldi
    • 1 tsp salt
    • ½ tsp mango powder amchoor

    Instructions
     

    • Heat the oil in a saucepan. The oil should be moderately hot. Add the cumin seeds as they crack add besan, and fenugreek seeds. Stir for about one minute, besan will become aromatic and will be light golden brown.
    • Next add tomato, coriander, red chili powder, and turmeric.
    • Stir-fry spice mix until spice mix starts leaving the oil. It should take about 2 minutes.
    • Add potatoes, spinach, and 1/2 cup of water, cover the pan. Let it cook over medium heat. The potatoes should be very tender but not mushy and should be covered with spinach.

    Notes

    Do stir in between besan can stick to the bottom of the pan. I did stir once in between. If needed, add a little more water.
    Aloo Palak should not be very dry, it should be moist. Add mango powder and stir, turn off the heat. Aloo Palak is ready.
    Tried this recipe?Let us know how it was!
  • Spicy Namak Para

    Spicy Namak Para

    A plate of crispy Namak Para (savory fried snacks)

    Spicy Namak Para (Masala Paras)

    Spicy Namak Para is a crispy and savory snack that's perfect for the holiday season. Not only is this a popular snack, but it is also easy to make. This particular recipe is a twist on traditional Namak Paras with added spices to make it even more flavorful. You can always experiment with different variations by adding your choice of flavors! Spicy Namak Para taste especially delicious with a hot cup of chai. They also make for a simple but special homemade gift. It's also an easy road trip snack when traveling with your family! Hope you enjoy this recipe! This recipe is good for 10 people.
    3.50 from 4 votes
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 2 cup All Purpose Flour Maida
    • ¼ cup fine semolina sooji
    • 1 tsp salt
    • 1 tsp black pepper crushed, kali mirch
    • 1 tsp chili flakes lal mirch
    • 1 tsp cumin seeds jeera
    • 1 Tbsp dried fenugreek leaves Kasuri Methi
    • 4 Tbsp oil
    • ¾ cup chilled water approx

    Instructions
     

    • In a bowl mix all the dry ingredients well, all-purpose flour, sooji, salt, black pepper, red pepper, cumin seeds, and methi. Next add the oil mix it well.
    • Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.
    • Knead the dough and divide into two equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 10-inch circles, it should not be very thin.
    • Prick them with a fork all over the rolled dough, on both sides. This helps paras not to puff while frying.
    • Cut each of the rolled dough into about 1/2-inch-wide and 3-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 1-1/2 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 paras so you can turn them over easily when frying. Fry the paras until both sides are light golden brown. This should take about 8 minutes.
    • After Spicy Namak Paras come to room temperature they should become crisp.

    Notes

    Experimenting and making the recipes to your taste is the best part of cooking.
    Try different variations by adding your choice of flavors.
    Tried this recipe?Let us know how it was!
  • Chana Dal Sweet and Sour Paratha

    Chana Dal Sweet and Sour Paratha

    Two Chana Dal Sweet and Sour Parathas served with a cup of tea

    Chana Dal Sweet and Sour Paratha

    Chana Dal Sweet and Sour Parathas is a delicious and unique blend of many flavors. These Parathas are spicy, sweet, and sour. The combination of all these flavors is simply delicious.
    The nuttiness of the coconut and sweetness of sugar, cardamom, and fennel seeds add to the flavor. My mother was very fond of sweet and sour flavors. She first asked me to make these Parathas and requested me to make the filling, telling me exactly what she wanted in the filling. I followed her instructions exactly including what spices to put in. To my surprise, the recipe came out perfect and it was exactly the flavor combination she was looking for. I made this recipe for her several times and she really enjoyed it. It felt so good to see my mom smile. She will have these Parathas with Aloo Tamatar, or just with a hot cup of Chai.
    I take great pride when making these recipes for you all. I like to make sure that when you try my recipes out, they meet your expectation! I decided to make these Parathas after 30 years. I have no idea why I waited this long. This is a wonderful flavorful breakfast dish, or you can serve with the main meal. Hope you enjoy them!
    Recipe will serve 4.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 4 people

    Ingredients
      

    For Dough

    • ¾ cup whole wheat flour atta
    • ¼ cup All Purpose flour plain flour or maida
    • ¼ tsp salt
    • 2 Tbsp oil
    • ⅓ cup lukewarm water use as needed

    Filling

    • ½ cup chana dal
    • 1 Tbsp oil
    • ⅛ tsp asafetida
    • ½ tsp salt
    • ⅛ tsp cardamom powder
    • 2 Tbsp coconut powder
    • 2 ½ Tbsp sugar
    • 2 tsp mango powder amchoor
    • ½ tsp red chili powder lal mirch
    • 1 tsp fennel seed powder saunf

    Also, Need

    • 2 Tbsp of dry flour for rolling Parathas
    • 3 Tbsp oil to cook the parathas

    Instructions
     

    Dough

    • In a bowl, mix whole-wheat flour, all-purpose flour, salt and oil, mix it well rubbing with fingers; add water slowly to make soft dough. The dough should not be stick to your fingers. Cover the dough and set it aside. Let it rest at least ten minutes.

    Filling

    • Wash and cook dal in two cups of water, in Instant pot or pressure cooker for 25 minutes. Dal should be soft but not mushy. I am using instant pot.
    • Heat the oil over low medium heat in a pan add dal, and all the spices for filling fennel, red chili, mango powder, coconut powder, asafoetida, and salt, Note: if dal has extra water drains most of the water.
    • Stir continuously, and keep pressing dal, until water from dal has evaporated. Note: dal should be moist, not be powdery.
    • Turn off the heat. Let the filling cool to room temperature.

    To make Parathas

    • Take the dough and knead it for a minute. Divide the dough and filling in 10 equal parts. Dough balls and filling should be the same size.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving the center a little thicker than the edges.
    • Place a filling in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all balls. Let the filled balls settle three to four minutes. Note: It helps to spread the filling evenly.
    • Meanwhile heat a heavy skillet on medium-high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on dry whole wheat flour from both sides.
    • Using a rolling pin, roll lightly to make five-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
    • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
    • After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
    • Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas.
    • Parathas are best served hot and crispy.

    Notes

    You will have leftover filling; you can refrigerate for up to a week or freeze for 2-3 months.
    Cooking time 20 minutes, this does not include boiling Chana Dal.
    Tried this recipe?Let us know how it was!
  • Punjabi Samosa

    Punjabi Samosa

    Golden Brown Samosas with Green Chutney

    Punjabi Samosa

    Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist. I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite!
    This recipe will serve 4.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Crust

    • 1 cup all-purpose flour plain flour, maida
    • 1 Tbsp fine sooji samolina
    • ½ tsp salt
    • 1 ½ Tbsp oil
    • 2 drops of lemon juice
    • ¼ cup water Adjust as needed

    For the Filling

    • 3 medium size potatoes boiled, peeled and chopped into small pieces, will make about 2 cups
    • ½ cup green peas I am using frozen peas
    • 1 ½ Tbsp oil
    • 1 tsp cumin seeds jeera
    • 1 Tbsp coriander powder dhania
    • 1 Tbsp green chilies chopped
    • 2 Tbsp cilantro chopped, hara dhania
    • ¼ tsp red chili powder
    • ½ tsp garam masala
    • 1 tsp mango powder amchoor
    • 1 tsp salt

    Instructions
     

    Making the Dough

    • Mix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes.

    Making the Filling

    • Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green peas, and turn heat to medium and stir until tender.
    • Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste.
    • Let the filling cool to room temperature.

    Making Samosa

    • Take 2 Tbsps of water and keep aside.
    • Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half.
    • Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
    • Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.
    • Heat about 1 inch of the oil in a frying pan on low medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
    • Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy.

    Notes

    Tips
    • Do not over boil the potatoes.
    • Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water.
    • Drain immediately and keep aside until cool off.
    • If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
    You will also enjoy Gulab Jamun, Jalebi, Aloo Tikki, Khasta Kachori
    Suggestions
    • Samosa can be prepared ahead of time and can be freeze for a month.
    • Before freezing, fry them enough until samosa changes the color to light gold brown.
    • After samosas are on room temperature bag them in zip lock bags and freeze them.
    • To use frozen samosas, take out as many you need and fry them on medium heat, make sure do not defrost the samosa before frying.
    Keyword Chaat, Cilantro Chutney, Cocktail Samosa, Cooking Video, delicious, Delicious Aloo Samosa, Gulab Jamuns, Homemade, Jain Food, jalebi, Khana, Kid Friendly, No Garlic, No Onion, Popular Snack, Potato Pastry, Potato Pattie, Punjabi Style, Puri, Satvik, Street Food, Stuffed Puri, Swaminarayan, Tamarind Chutney, Vegan, Veshno Cooking, Yogurt
    Tried this recipe?Let us know how it was!
  • Sweet and Sour Guava Curry

    Sweet and Sour Guava Curry

    A bowl of vibrant yellow Sweet and Sour Guava Curry, garnished with fresh herbs, with whole guavas placed beside the bowl on a patterned tablecloth.

    Amrood Ki khati Methi Sabji (Sweet and Sour Guava Curry)

    Guavas, or "amrood" in Hindi, are simply delicious and probably one of my favorite fruits! This year I have an abundance of guavas growing in my backyard. I like to sprinkle chaat masala on guavas. The spiciness really brings out its flavor. Since I have so many delicious guavas, I decided it was time for me to make Guava Sweet and Sour Curry (Amrood Ki khati Methi Sabji). In case you are not familiar, this is a popular North Indian dish which I believe tastes best with fresh hot puris or parathas.

    This was a staple sabji when I was a child growing up in India, provided guavas were in season. My brother especially enjoyed this dish. He simply relished this sabji and could enjoy eating it every day. However, there was catch – he would only eat this dish with puris! Rotis or parathas simply did not do this dish justice! My brother would pretend to read a book while eating so no one would disturb him so he could truly enjoy eating in peace! Whenever I make this recipe, I remember our sweet, innocent childhood memories. Guava Sweet and Sour Curry has the best flavors – spicy, sweet and sour – all in one dish!

    This recipe will serve 2.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 2 cups guavas amrood, cut into bite size pieces
    • 2 Tbsp oil
    • ½ tsp cumin seeds jeera
    • ¼ tsp fenugreek seeds mathi dana
    • ⅛ tsp asafetida hing
    • 2 tsp coriander powder dhania
    • 1 tsp fennel seed powder saunf
    • ¼ tsp turmeric haldi
    • ½ tsp red chili powder
    • ½ tsp salt
    • 1 Tbsp ginger adrak, thinly sliced
    • ½ tsp mango powder amchor
    • 1 tsp lemon juice
    • 2 Tbsp sugar adjust to the taste
    • 2 Tbsp chopped cilantro hara dhania

    Instructions
     

    • Heat the oil in a saucepan. Oil should be moderately hot. 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, asafetida, fenugreek seeds, fennel seeds powder, coriander powder, turmeric, and red chili powder stir for few seconds. Add ginger and guava mix it well add 1 cup of water and cover the pan.
    • Lower the heat and cover the pan cook for about 5-8 minutes until guavas are tender. Add mango powder, lemon juice and sugar stir and add cilantro. Turn off the heat and cover the pan for few minutes.
    • Amrood Ki khati Methi Sabji is ready to serve.

    Notes

    If Guava seeds are hard then remove them, adjust the sugar to taste depends how sweet are guava.
    Keyword Amrood, cooking shows, Gourmet food, Guava Fruit, Home Cooking, Homemade, Indian food, Jain Food, Kadoo Ki Subji, Khatta Meetha, Main Dish, Mandir Food, No Garlic, No lahsun, No Onion, No Pyaj, North Indian Recipes, Recipe videos, Sattvik Food, Spicy, Swaminarayan, Tropical Fruit, Vegetarian, Veshno Cooking
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  • Pithla

    Pithla

    A bowl of creamy yellow Pithla, garnished with chopped fresh cilantro, served alongside traditional Indian accompaniments on a textured surface.

    Pithla (Besan Curry)

    Pithla, a variation of Kadhi, comes in many forms. In North India, Kadhi resembles a thick soup with pakoras, while Gujarati Kadhi offers a sweet and sour, watery consistency. Pithla, on the other hand, is notably thicker, often referred to as Besan Ki Sabji, and is quick and easy to prepare with few ingredients. Traditionally served with hot ghee, Pithla offers a complete and satisfying meal.
    Despite my initial belief that Pithla originated from Bihar, I've learned it's also popular in Maharashtra. Growing up in North India with roots in Bihar, my mom's cooking blended traditional Bihari simplicity with the spiciness of North Indian cuisine. Fond memories of enjoying Pithla with family persist, and when I visit my sisters in India, they recreate these cherished moments with a spread of dishes, including Pithla served with rice. Truly, it's comfort food at its finest. This recipe serves 2.
    4.80 from 5 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup besan Bengal gram flour
    • 2 Tbsp oil
    • 1 tsp cumin jeera
    • ½ tsp mustard seeds rai
    • ⅛ tsp asafetida hing
    • ½ tsp turmeric haldi
    • ½ tsp red chili powder
    • 1 tsp salt
    • 1 ½ tsp mango powder aam choor
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 4 cup water

    For Garnishing

    • 2 Tbsp ghee clarified butter, this is optional
    • ¼ tap red chili powder

    Instructions
     

    • In a bowl add the 1-1/2 cups of water slowly to besan to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
    • Open the heat on medium high, oil should be moderately hot, when you add the cumin seeds to oil seeds should crack right of way.
    • Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat.
    • Add the besan batter and open the heat to medium heat. Keep whipping the batter and batter will start thickening. Add salt and keep adding the water slowly and keep mixing about 2-1/2 cups of water. After Pithla comes to boil besan will start splattering. Reduce the heat to low, cover the pan and let it simmer for about 5 to 8 minutes.
    • Pithla will become thick, add chopped cilantro and mango powder mix and let it cook for 2 more minutes. Pithla should be quite thick in consistency that’s why sometimes I will call Pithla Besa ki Sabji.
    • Pithla is served hot before serving, traditionally Pithla is served garnished with hot ghee (clarified butter). And sprinkle of red chili powder. If you are vegan skip ghee, clarified butter.

    Notes

    Serving suggestions:
    Serve Pithla with Rice, Roti, Kurkuri Bhindi.
    Keyword Besan Kadhi, Bihari Kadhi, Cooking Video, Curry Recipe, Gatte Ke Kadhi, Gluten Free, Gujrati Kadhi, Homemade, Jain Food, Maharashtrian Dish, Main Dish, Mandir Food, No Garlic, No Onion, Panjabi Kadhi, Quick And Easy, Sattvik Food, Swaminarayan, Vegan, Veshno Cooking
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    How to make Besan Curry Recipe – Manjula’s Kitchen

    Pithla Besan curry, a savory gram flour dish, is a testament to the rich culinary heritage of India. The besan gravy recipe combines simple ingredients to create a dish that is not only delicious but also a showcase of culinary prowess. This pitla recipe explores precision and technique coming together to create a symphony of flavors.

    Pithla Besan, a savory delight hailing from the heart of Indian cuisine, is a testament to the versatility of besan (gram flour). This besan recipe, also known as Pitla, transforms this humble ingredient into a flavorful and comforting dish that can be relished with various accompaniments. Let’s embark on a detailed exploration of how to make besan curry recipe, unraveling the secrets and nuances that make this besan curry a culinary masterpiece.

    1. Setting the Stage: Creating the Besan Batter

    Begin besan curry recipe by preparing the besan batter, the foundation of Pithla Besan. In a bowl, slowly add 1-1/2 cups of water to the besan, ensuring a gradual and consistent pouring to avoid lumps. The goal is to achieve a smooth batter, akin to the consistency of pancake or dosa batter. This step sets the tone for the entire dish, ensuring a velvety texture that will coat each element in the curry.

    2. The Culinary Prelude: Heating the Oil and Sizzling Seeds

    As the besan batter rests, open the heat on medium-high, readying the oil for the symphony of spices. The oil should reach a moderate heat, and a crucial test involves adding cumin seeds. The immediate crackling of the seeds signifies the optimal temperature. Into this aromatic canvas, introduce cumin seeds, mustard seeds, asafetida, turmeric, and chili powder. Stir this spice medley, infusing the oil with a fragrant blend that will define the character of the besan curry.

    3. Besan Ballet: Whipping and Simmering

    With the spice-infused oil taking center stage, it’s time to introduce the besan batter. Open the heat to medium, and as you add the besan batter, the whipping action begins. This constant stirring is key as the batter thickens, absorbing the flavors of the spices. In this delicate dance, add salt, and slowly incorporate about 2-1/2 cups of water. The besan curry begins to take shape, and as it comes to a boil, be prepared for the besan to splatter, a sign that the magic is happening. Reduce the heat to low, cover the pan, and let it simmer for 5 to 8 minutes, allowing the flavors to meld and the besan to achieve its desired consistency.

    4. The Grand Finale: Flavorful Additions and Simmering

    As the Pithla reaches its zenith, add the final touches. The besan will have thickened substantially by now, creating a hearty base for additional ingredients. Introduce chopped cilantro and mango powder, elevating the besan curry to new heights. Let it simmer for an additional 2 minutes, allowing the flavors to meld seamlessly. The besan curry should now be thick and rich as part of the besan gravy recipe.

    5. The Presentation: Serving Tradition on a Plate

    Pithla Besan is best served piping hot, capturing the essence of its freshly-cooked perfection. Traditionally, it is garnished with hot ghee (clarified butter), adding a luxurious richness to the dish. A sprinkle of red chili powder adds a final touch, not just for aesthetics but to introduce a subtle kick that complements the other flavors. For those adhering to a vegan lifestyle, the ghee can be skipped without compromising the integrity of the dish.

    In conclusion, the journey to create Pithla Besan is a delicate ballet of flavors, textures, and culinary finesse. From the creation of the besan batter to the sizzling symphony of seeds, the besan curry recipe is a testament to the artistry involved in Indian cuisine. With its rich, aromatic profile and velvety consistency, Pithla Besan invites you to savor a dish that celebrates the simple yet profound beauty of besan. Enjoy this besan curry with steamed rice, Indian bread: roti, naan, missa paratha, or as your heart desires, and revel in the joy of crafting a culinary masterpiece in the comfort of your kitchen.

  • Sauteed Cauliflower

    Sauteed Cauliflower

    A plate of sautéed cauliflower garnished with sliced almonds and red pepper strips.

    Sautéed Cauliflower

    Sautéed cauliflower is a simple and delicious side dish. This is my favorite way to serve cauliflower because its simple, quick, and delicious.
    5 from 6 votes
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    Course Side Dish
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 4 cup Cauliflower cut into florets
    • 1 ½ Tbsp Oil
    • ½ tsp Cumin seeds
    • 3 Tbsp Yogurt
    • 1 tsp Salt
    • ⅛ tsp Black pepper
    • ½ tsp Sugar
    • 1 tsp Ginger juice
    • 1 Tbsp Green chili finely chopped
    • 1 Tbsp Cilantro finely chopped

    For Garnishing

    • 1 Tbsp sliced almonds
    • few thin slices red bell pepper

    Instructions
     

    • In a bowl mix the yogurt, salt, black pepper, sugar, ginger juice (shred the ginger using fine shredded and squirgreen chili, and cilantro, mix it well and keep aside.
    • Boil cauliflower in a large pot, boil them until cauliflower crisp and tender; drain well.
    • In a large skillet over medium heat, heat the oil. When oil is moderately hot add cumin seeds after seeds crack add cauliflowers Sauté’ the cauliflower and cook a few minutes, stirring, until it becomes lightly golden brown in color.
    • Turn off the heat and add the yogurt mix and mix it well. Add the spice mix just before serving.
    • Sprinkle with almonds and sliced red bell pepper
    Keyword Bhoona Phool Gobhi, Gluten Free, Healthy, Homemade, No Onion Garlic, Phool Gobhi, Quick And Easy, Sattvik Food, Side Dish, Vegetarian
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  • Hyderabadi Bagara Baingan

    Hyderabadi Bagara Baingan

    Hyderabadi Bagara Baingan

    Hyderabadi Bagara Baingan

    Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in a rich masala curry. Hyderabadi baingan is the perfect party dish to serve to guests with a sophisticated palette because of the mixture of nutty spices.
    4.75 from 4 votes
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    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 12 small Indian Eggplant if they are not available, use Japanese eggplant and slice them in long 8 long pieces
    • 2 Tbsp oil to stir fry the eggplants

    For Spice Mix

    • 1 tsp cumin seeds jeera
    • 1/4 tsp fenugreek seeds mathi
    • 1 Tbsp coriander seeds sabut dhania
    • 10 cashews crushed kaju
    • 1 Tbsp sesame seeds til
    • 2 Tbsp coconut powder gola

    For Gravy

    • 2 Tbsp oil
    • 1/2 tsp black mustard seeds rai
    • 1/8 tsp asafetida hing
    • 1/2 tsp turmeric haldi
    • 1 tsp red chili powder
    • 1 tsp sugar
    • 1-1/2 tsp salt
    • 1 Tbsp tamarind paste
    • 2 tomatoes cut them in small pieces will make 1-1/2 cup puree
    • 1 tsp chopped ginger
    • 2 Tbsp chopped cilantro for garnish

    Instructions
     

    • Make a slit into eggplants, but not cutting them into half. If you are using Japanese eggplant slice them in 8 long pieces.
    • Heat the oil in flat frying pan over low medium heat and stir-fry eggplant rotating occasionally till they are tender not mushy. Set them aside.
    • For the spice mix take all the ingredients, cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder, and grind them in fine powder. Set it aside.
    • Blend tomatoes and ginger together to make into fine puree. Set it aside.
    • Heat the flat frying pan over low medium heat, I am using the same pan I stir fry the eggplants. When the oil is moderately hot add the mustard seeds as they crack turn off the heat. Add all the spices asafetida, turmeric, red chili powder and dry spice mix stir for about 2 minutes, all the spices should be roasted.
    • Add tomato puree, sugar, salt, and about 1 tablespoon of tamarind paste. Stir fry the gravy until the mix becomes a little thick and start leaving the oil from the sides. Add 1/2 cup of water and bring it to a boil.
    • Add the eggplant spreading in the frying pan, stir gently cover the pan lower the heat to low and let it simmer for about 7-8 minutes stirring occasionally.
    • Eggplant should be soft and tender not mushy and coated well with the spices. Adjust the gravy thickness to your choice. Add the cilantro stir gently.
    Tried this recipe?Let us know how it was!

    Bagara Baingan | Bagara Baingan Hyderabadi Recipe | Manjula’s Kitchen 

    Indulge in the rich flavors of Hyderabadi Vegetables Curry cuisine with this authentic Hyderabadi Bagara Baingan recipe. A Gluten free and vegan delight with rich flavours offering spicy tantalizing savoury in every bite. Begin by making a careful slit into the eggplants, ensuring not to cut them in half. If you opt for Japanese eggplants, slice them into 8 long pieces for an elegant presentation, enhancing the visual appeal of this Hyderabadi baingan dish.

    In the initial steps of crafting the Hyderabadi Bagara Baingan, take a flat frying pan and heat oil over a gentle low-medium flame. This crucial stage sets the foundation for the distinctive flavors of the bagara baingan recipe, ensuring a perfect balance of aromas.

    As the oil warms embark on the preparation of the eggplants, a key element in the Hyderabadi baingan recipe. Stir-fry the eggplants with precision, delicately rotating them occasionally to evenly expose each side to the heat. The goal is to achieve the ideal tenderness without allowing them to become mushy, preserving the integrity of the eggplants in the bagara baingan.

    The careful execution of this step is vital to the success of the Hyderabadi bagara baingan recipe, as it lays the groundwork for the subsequent infusion of flavors. Once the eggplants have reached the desired level of tenderness, take a moment to appreciate the beautifully cooked result. Set aside these meticulously prepared eggplants, ready to absorb the forthcoming aromatic spices that define the distinctive taste of the Hyderabadi bagara baingan.

    This meticulous stir-frying process not only ensures the perfect texture of the eggplants but also sets the stage for the symphony of flavors that will unfold in the later stages of the bagara baingan Hyderabadi preparation. As you proceed with the hyderabadi baingan recipe, the memory of these beautifully cooked eggplants will linger, enhancing the overall culinary experience of savoring this Hyderabadi classic.

    Now, let’s prepare the spice mix that will elevate the Bagara Baingan Hyderabadi to new heights. Gather cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder. Grind them into a fine powder, creating a fragrant and flavorful blend. This spice mix will play a crucial role in the distinctive taste of this Hyderabadi delicacy.

    Moving on, blend tomatoes and ginger into a fine puree, setting it aside for later use. In the same flat frying pan used for stir-frying eggplants, heat it over low-medium heat. Once the oil is moderately hot, add mustard seeds. As they crack, turn off the heat and introduce the spices – asafetida, turmeric, red chili powder, and the previously prepared dry spice mix. Stir this aromatic blend for about 2 minutes, ensuring the spices are well-roasted.

    Add the tomato puree, along with sugar, salt, and a tablespoon of tamarind paste to the mix. Stir-fry the gravy until it thickens slightly, allowing the oil to separate from the sides. Pour in 1/2 cup of water and bring it to a gentle boil.

    Now, carefully add the stir-fried eggplants into the pan, ensuring they are well-coated with the aromatic spices. Stir gently, cover the pan, lower the heat to simmer, and let it cook for about 7-8 minutes. The eggplants should be soft and tender, not mushy, absorbing the flavors of the rich Hyderabadi Bagara Baingan.

    Adjust the thickness of the gravy to your preference and finish by adding fresh cilantro, stirring gently. Your Hyderabadi Bagara Baingan is now ready to be savored, offering a symphony of flavors that characterize this classic dish.

    You may also like: Navratan Korma, Butter Paneer Masala, Mushroom with Peas, Aloo Matar & Kela ki Sabji

  • Aam ka Panna

    Aam ka Panna

    Raw Green Mango Drink

    Aam Ka Panna (Raw Green Mango Drink)

    Aam ka Panna (Raw Green Mango Drink) is a refreshing healthy mango drink that is made from raw green mangoes and some mild spices. This chilled drink is great for hot summer days as it has a very nice cooling effect.
    3 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Drinks
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 2 cup raw cooking mango peeled and cubed,
    • 3/4 cup sugar adjust as needed
    • 1/2 tsp salt
    • 1/2 tsp black salt
    • 1 tsp dry roasted cumin seed powder
    • 1/4 tsp black pepper
    • 1/4 cup mint leaves

    For Serving

    • Few fresh mint leaves for garnishing
    • 2 cup crushed ice

    Instructions
     

    • Peel the mango, slice it into large pieces and remove the seed.
    • Boil the mango slices in about 2 cups of water until the mango slices are well cooked. It should take about 10 minutes.
    • After the mango cools off, blend the mango with all the ingredients except use ½ cup of sugar we will add the sugar as needed.
    • Add about 2 cups of water, taste the panna and adjust the salt and sugar. Panna should have the consistency of orange juice. 
    • Serve over ice and use fresh mint leaves as a garnish.
    Keyword Aamras, Amchora, Kairi Panna, Raw Mango Drink, Raw Mango Juice, Refreshing, Summer Drink
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    Raw Mango Drink | Aam Panna Recipe

    Instructions:

    As the summer sun intensifies, the quest to satisfy our thirst for beverages that beats the heat becomes paramount, prompting us to seek refuge from its relentless heat. An array of choices presents itself, from invigorating mojito mocktails and Jal Jeera to the soothing allure of salted lassi. Amidst these options, a particular favorite emerges – the cherished Aam ka Panna or raw mango juice. 

    Discover a recipe to satisfy your summer cravings with this delightful blend. Enjoying the delicious combination of sweet and tangy raw mangoes in the hot summer days is a beloved tradition for numerous individuals. An excellent method to relish the tropical fruit’s essence is by making a revitalizing green mango juice, commonly referred to as raw mango drink.

    Follow this detailed tutorial to assist you in making this invigorating drink that harmoniously combines the sharpness of raw mangoes, the sweetness of sugar, and the crispness of mint leaves.

    Step 1: Preparing the Raw Mango 

    To embark on this gastronomic journey, opt for ripe but still firm raw mangoes. The objective is to peel the mango, cut it into sizable chunks, and gently extract the seed. The mango’s lively green color guarantees a delightful explosion of taste, rendering it perfect for our green mango juice recipe. The mango pieces should be sufficiently substantial to ensure a strong mango essence with each sip.

    Step 2: Cooking the Mango Slices

    In the subsequent phase, the raw mango’s delightful flavor is obtained by simmering the slices in about 2 cups of water. This step typically lasts for approximately 10 minutes, during which the mango slices undergo a remarkable transformation from their initial firmness to a tender and succulent state. As the water gently simmers and the mango slices gradually soften, the kitchen becomes infused with an enticing fragrance that promises a refreshing experience.

    Step 3: Blending the Mango

    After the mango slices have reached a suitable temperature, proceed to transfer them into a blender. Combine a thoughtfully selected array of ingredients, reserving half of the sugar for later use – we will incorporate it gradually to attain the ideal harmony of flavors. Through the blending procedure, the mango slices will be converted into a rich puree enriched with the flavors of the additional ingredients, establishing the foundation of our fresh mango juice.

    Step 4: Adjusting the Consistency and Flavor

    As the mixture reaches its final stage, add approximately 2 cups of water. This step serves a twofold purpose: it helps achieve a texture similar to that of orange juice, ensuring the right consistency for the raw mango juice, while also balancing the flavors to perfection. Now, it is time to embark on a delightful taste-testing adventure. Take a sip of the raw mango juice, evaluate its saltiness and sweetness, and make any necessary adjustments. The objective is to create a harmonious fusion of flavors that captures the essence of summer in every delightful mouthful.

    Step 5: Presentation and Garnish

    With the green mango juice now attaining its peak deliciousness, it’s time to elevate the experience further. Serve the concoction over ice, transforming it into a chilled elixir that promises to quench the most formidable thirst. Consider garnishing your raw mango drink with fresh mint leaves to add a touch of sophistication and visual appeal. The vibrant greenery enhances the aesthetic and contributes a subtle herbal note, complementing the overall flavor profile.

    Crafting the perfect raw mango juice recipe, or raw mango drink, is an artful journey that intertwines the raw vitality of mangoes with the subtle nuances of complementary ingredients. This recipe encapsulates the essence of summer in a glass – a symphony of flavors that dance on the palate, providing a momentary escape to tropical bliss. So, peel, boil, blend, and savor the magic of green mango juice, a testament to the beauty of seasonal indulgence.

  • Vegetable Cheela Rolls

    Vegetable Cheela Rolls

    Vegetable Cheela Rolls recipe by Manjula

    Vegetable Cheela Rolls

    Vegetable Cheela Rolls is a healthy and delicious any-time meal. Cheela Rolls is a treat for people who are vegan and gluten free. Cheela is like a besan dosa, and can be used as a wrap and this cheela wrap with vegetables makes a wholesome meal. Cheela Rolls can be used as a snack and also for good a lunch box meal.
    4.41 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Cheela

    • 1 cup besan Gram flour
    • 2 Tbsp rice flour
    • 1 tsp salt
    • 1/2 tsp cumin seeds jeera
    • 3/4 cup water to make batter
    • 4 tsp oil

    For Filling

    • 3 cup cabbage thinly sliced
    • 1/2 cup carrots shredded
    • 1/2 cup bell pepper thinly sliced
    • 2 tsp oil Canola or vegetable oil
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp mustard seeds rai
    • 2 tsp coriander powder dhania
    • 1/4 tsp chili powder
    • 1/2 tsp salt
    • 1/2 tsp sugar
    • 1 tsp lemon juice

    Instructions
     

    • Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside.
    • To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat.
    • To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
    • Pour about 1/4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle.
    • When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula.
    • Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about ½ cup of stir-fry diagonally and roll it.
    • Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney.
    • Enjoy!

    Notes

    In the ingredients, we need about 4 cups total of sliced vegetable (this includes the cabbage, bell pepper, and carrots)
    Suggestions
    Use or preferred vegetables and also works good with any leftover vegetables.
    Tried this recipe?Let us know how it was!

    A Comprehensive Guide to Besan Cheela Recipe with Vegetables

    Welcome to Manjula’s Kitchen, your ultimate destination for authentic Indian recipes and culinary inspiration. Today, we embark on a flavorful journey to explore the delightful world of Vegetable Cheela Rolls, a versatile and nutritious dish that is perfect for any meal of the day. Made with besan (gram flour) and a colorful assortment of vegetables, these cheelas are not only delicious but also packed with vitamins, minerals, and fibre. 

    Join us as we unravel the secrets to creating the perfect Besan Cheela Recipe with Vegetables, along with tips, variations, benefits, and answers to frequently asked questions. Vegetable cheela is a delectable gluten-free and vegan snack, perfect for appetizers or as a bread alternative, offering a flavorful option for those seeking tasty and wholesome options.

    Preparing the Batter for Vegetable Cheela 

    • Begin by preparing the batter for the besan Vegetable Cheela, the foundation of this delectable dish. In a mixing bowl, combine besan (gram flour) with water to create a smooth and lump-free batter. Add finely chopped vegetables such as carrots, bell peppers, spinach, and green chilies to the batter, along with spices like turmeric powder, cumin powder, and salt. Mix well to ensure that the vegetables are evenly distributed throughout the batter, imparting their vibrant colors and flavors.

    Cooking the Vegetable Cheela 

    • Once the batter is ready, it’s time to cook the Vegetable Cheela to perfection. Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil or ghee. Pour a ladleful of the batter onto the skillet and spread it evenly in a circular motion to form a thin layer. Cook the cheela for a few minutes until the edges start to crisp up and bubbles appear on the surface. Flip the cheela using a spatula and cook the other side until golden brown and crisp. Repeat the process with the remaining batter, adjusting the heat as needed to ensure even cooking.

    Assembling the Vegetable Cheela Rolls 

    • Once all the cheelas are cooked, it’s time to assemble the besan Vegetable Cheela Rolls, adding an extra layer of flavor and texture. Place a cooked cheela on a clean surface and spread a generous layer of mint chutney or yogurt sauce over it. Add a filling of thinly sliced cucumber, tomatoes and fresh coriander leaves on one side of the cheela. Roll the cheela tightly into a cylindrical shape, securing the filling inside. Repeat the process with the remaining cheelas to create a batch of delicious besan Vegetable Cheela Rolls.

    • Tips for Perfect Vegetable Cheela Rolls Every Time 

    • Use a non-stick skillet or tawa to cook the cheelas to prevent sticking and ensure easy flipping.
    • Add a pinch of baking soda to the batter to make the cheelas light and fluffy.
    • Experiment with different vegetables and spices to customize the flavor of your cheelas according to your taste preferences.
    • Serve the besan Vegetable Cheela Rolls hot with a side of green chutney or ketchup for dipping.

    Variations of Besan Cheela Recipe with Vegetables 

    • Paneer Cheela: Add crumbled paneer (Indian cottage cheese) to the vegetable filling for added protein and richness.
    • Masala Cheela: Sprinkle chaat masala or garam masala over the cooked cheelas for an extra burst of flavor.
    • Cheese Cheela: Grate some cheese over the filling before rolling the cheelas for a gooey and indulgent twist.

    Health Benefits of Vegetable Cheela Rolls: 

    Vegetable Cheela Rolls are not only delicious but also nutritious, offering a range of health benefits:

    • Besan (gram flour) is rich in protein, fiber, and essential nutrients, making it a healthy alternative to refined flour.
    • Vegetables add vitamins, minerals, and antioxidants to the dish, promoting overall health and well-being.
    • Cheelas are low in calories and high in satiety, making them a filling and satisfying option for weight management.

    Frequently Asked Questions (FAQs) About Vegetable Cheela Rolls 

    Q: Can I make the batter for Vegetable Cheela in advance?

    A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking the cheelas.

    Q: Can I freeze Vegetable Cheela Rolls for later use?

    A: While it’s best to enjoy besan Vegetable Cheela Rolls fresh, you can freeze them for up to 1 month. Wrap them individually in plastic wrap or foil and store them in an airtight container. Thaw and reheat in a skillet or microwave before serving.

    Q: What other fillings can I use for Vegetable Cheela Rolls?

    A: You can get creative with the fillings for Vegetable Cheela Rolls. Try adding cooked beans, grated cheese, or leftover cooked vegetables for added flavor and variety.

    Congratulations! You have now mastered the art of making besan Vegetable Cheela Rolls, a wholesome and delicious dish that is sure to impress your family and friends. Whether enjoyed as a snack, appetizer, or light meal, these flavorful rolls are a testament to the rich culinary heritage of India. Explore more recipes and culinary inspirations on Manjula’s Kitchen and continue your culinary adventures with confidence and creativity.

    If you liked the recipe here are some other recipes that you may like too 

    Vegetable Cheela: A savory Indian pancake made with mixed vegetables and chickpea flour.

    Palak (Spinach) Paneer: A classic North Indian dish made with spinach and paneer cheese cooked in a creamy tomato-based sauce.

    Shahi Pulao (Vegetable Pulao): A flavorful rice dish made with spiced basmati rice and vegetables.

    Gobi (Cauliflower) Manchurian: Crispy cauliflower florets tossed in a tangy and spicy Indo-Chinese sauce.

    Aloo (Potato) Paratha: Whole wheat flatbread stuffed with spiced mashed potatoes and cooked on a griddle.

    Mango Lassi: A refreshing yogurt-based drink flavored with ripe mangoes and a hint of cardamom.

    Besan Ladoo: Traditional Indian sweet made with roasted chickpea flour, ghee, and sugar.

  • Litti Chokha

    Litti Chokha

    Litti Chokha

    Litti Chokha (Bihari Sattu Litti)

    Litti Chokha is an appetizer from the state of Bihar made with stuffed whole wheat dough balls with roasted chana dal and spices inside. These stuffed balls are known as Litties are usually roasted over charcoal but can also be baked. Litties are served with Chokha. Chokha is a dip prepared with mashing potato, tomato or eggplant with spices, but at my home it was always served with Dal Tadka.
    This recipe will make 8 litties.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup whole wheat flour chapatti atta
    • 2 Tbsp ghee clarified butter
    • 1/2 tsp salt
    • cup About 1/3 lukewarm water

    Filling

    • 3/4 cup sattu flour of roasted chana dal, available in Indian grocery stores
    • 1/2 tsp salt adjust to taste
    • 1/8 tsp asafetida hing
    • 1/8 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1 tsp mango powder amchoor
    • 1 tsp grated ginger
    • 1 Tbsp green chili finely chopped, adjust to taste
    • 1 tsp ghee clarified butter
    • 1/4 cup water approximately

    Potato, and Tomato Chokha

    • 1 cup medium size potato boiled peeled and roughly mashed
    • 2 medium size tomato roasted peeled and mashed, I have roasted them over the skillet
    • 1 tsp salt
    • Spices we will use half and half to make both Potato and Tomato Chokha
    • 1/4 tsp black pepper
    • 1 tsp lemon juice just for Potato Chokha
    • 2 tsp grated ginger
    • 2 Tbsp finely chopped green chilies
    • 2 Tbsp finely chopped cilantro
    • 2 Tbsp olive oil or mustard oil I prefer olive oil
    • 2 Tbsp ghee or clarified butter for serving the Litties.

    Instructions
     

    For Tomato Chokha

    • To prepare the Tomato Chokha add the spices to mashed tomatoes about 1/2 tsp salt, pinch of black pepper, 1/2 tsp ginger, 1 Tbsp green chili. 1 Tbsp cilantro and 1 Tbsp of oil mix it together. Tomato Chokha is ready set aside.

    For Potato Chokha

    • Add all the remaining spices with mashed potatoes, salt, pinch of black pepper, lemon juice, ginger, cilantro and oil, mix it well. Potato Chokha is ready, set aside.

    To Make Dough

    • Mix the flour, salt and ghee. Add water slowly to make dough. Dough should be firm but do not knead the dough. Cover the dough and let it sit for at least fifteen minutes.

    Filling

    • Mix all the ingredients together except water, sattu, salt, asafetida, turmeric, red chili powder, mango powder, ginger, green chili, and ghee, now add little water to make firm dough, dough will be little crumbly.

    Making Litti

    • Pre-heat the oven at 400 degree Fahrenheit. I am using a toaster oven or you can also use oven.
    • Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball. Also, divide the filling in 8 parts filling should be little smaller then dough balls.
    • Roll the dough balls into 3-inch circle. Place one part of the filling in the center of each rolled dough, and pull the edges of the dough to wrap the filling. Proceed to make all 8 balls. Grease your palms and roll the filled balls gently between your palms.
    • Arrange the litties over greased baking sheet about one inch apart and place in toaster oven, for 10-12 minutes, turn them over and bake again for 10-12 minutes. Litties should be golden brown all around.

    Serving

    • need about 2 Tbsp ghee or clarified butter for serving the Litties.

    Notes

    I like to eat these Litties with Dal Tadka and Potato or Tomato Chokha.
    Tried this recipe?Let us know how it was!

    Litti Chokha Recipe: How to make Litti Chokha

    Litti Chokha is a traditional and an iconic appetiser and a bread format of dish from the state of Bihar in India. It consists of stuffed whole wheat dough balls (litti) served with spicy mashed vegetable mixture or chokha. This rustic and flavorful dish is a staple in Bihari cuisine and is enjoyed as a hearty meal or snack. 

    Litti Chokha: A traditional Bihari food

    High in Fiber: Litti Chokha is made primarily from whole wheat flour, which is rich in dietary fiber. Fiber aids in digestion, promotes gut health, and helps regulate blood sugar levels. Consuming fiber-rich foods like Litti Chokha can contribute to overall health and well-being.

    Vitamins and Minerals: Litti Chokha is often served with chokha, a spicy mashed vegetable mixture made from ingredients such as roasted eggplant, tomatoes, and potatoes. These vegetables are rich in vitamins, minerals, and antioxidants, which support immune function and promote overall health.

    Satiating and Flavorful: Litti Chokha is a satisfying and flavorful dish that combines the earthy taste of roasted wheat dough with the spicy and tangy flavors of chokha. The contrast in textures and flavors creates a delightful eating experience that is both comforting and nourishing.

    Variations of Litti Chokha:

    • Mattar Ke Kachori: Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main meal.
    • Pizza Paratha: Pizza has become a universal food enjoyed by all. Pizza paratha is perfect for the times when you want to enjoy homemade pizza. This is also a quick and easy recipe.
    • Dal Bati: Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread roll and the combination is known as dal bati.
    • Khasta Kachori: Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch.

    Tips for Making Perfect Litti Chokha:

    Knead the Dough Well: For soft and fluffy litti, knead the dough thoroughly until it becomes smooth and elastic. Properly kneaded dough ensures that the litti hold their shape and cook evenly without becoming too dense or chewy.

    Roast Litti Over Charcoal: Traditional litti are cooked over a charcoal or wood fire, which imparts a smoky flavor and crispy texture to the outer crust. If using an oven, you can achieve a similar effect by placing the litti directly on a grill rack or using a barbecue grill.

    Use Fresh Ingredients: Use fresh and high-quality ingredients, especially for the chokha, to enhance the flavor and nutritional value of the dish. Choose ripe, firm vegetables and aromatic spices for the best results.

    Serve with Ghee: Litti Chokha is traditionally served with a generous drizzle of melted ghee (clarified butter) on top. The rich and buttery flavor of ghee complements the earthy taste of litti and adds a touch of indulgence to the dish.

    FAQs about Litti Chokha:

    Can I make Litti Chokha without sattu? 

    While sattu is the traditional filling for litti, you can substitute it with other ingredients such as besan (gram flour), crushed roasted peanuts, or mashed lentils. Experiment with different fillings to create unique variations of Litti Chokha.

    Is Litti Chokha gluten-free? 

    Litti Chokha is not gluten-free as it is made from whole wheat flour, which contains gluten. However, you can explore gluten-free alternatives for the dough, such as using a combination of gluten-free flours like rice flour, chickpea flour, and tapioca flour.

    Can I make Litti Chokha spicy? 

    Yes, you can adjust the level of spiciness in Litti Chokha according to your taste preferences by adding more or fewer green chilies or red chili powder to the chokha mixture. You can also serve Litti Chokha with a side of spicy pickle or chutney for extra heat.

    Can I make Litti Chokha ahead of time? 

    Yes, you can prepare the dough and filling for litti in advance and assemble them just before cooking. Store the prepared dough and filling separately in the refrigerator until ready to use. Leftover chokha can be stored in an airtight container in the refrigerator for up to 2-3 days.

    Litti Chokha is a delicious and wholesome dish that captures the essence of traditional Bihari cuisine. With its rich flavors, nourishing ingredients, and endless variations, Litti Chokha is sure to become a favorite among food enthusiasts. 

  • Masala Arbi

    Masala Arbi

    Masala Arbi

    Masala Arbi – Sautéed Taro Root

    Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish. This can complement any meal. Masala Arbi can be served with paratha
    or roti.
    4.43 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 People

    Ingredients
      

    • 7-8 medium sized taro root boiled, arbi
    • 3 Tbsp oil
    • 1/2 tsp carom seeds ajwain
    • 1/4 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 Tbsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/2 tsp red chilli powder
    • 2 green chilies sliced
    • 1 tsp salt
    • 1/2 tsp mango powder amchoor

    Instructions
     

    • Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless.
    • Peel the skin and slice them into about 1/8” thick rounds. Set aside.
    • In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside.
    • Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away).
    • Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,
    • Stir and add spice paste stir for about 30 seconds till oil start separating from oil.
    • Add green chili stir for few seconds.
    • Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other.
    • Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes.
    Tried this recipe?Let us know how it was!