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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!

  • Urad Dal Tadka

    Urad Dal Tadka

    Urad Dal Tadka

    Tadka Urad Dal

    Tadka Urad Dal was a favored lentil dish in my family while I was growing up. Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals be it lunch or dinner.
    4.37 from 19 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

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

    Seasoning

    • 3 Tbsp ghee clarified butter
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 green chili sliced
    • 1 Tbsp ginger thinly sliced
    • 1/2 tsp red pepper adjust to taste
    • 4 pieces lemon for garnishing

    Instructions
     

    • Wash and soak urad dal for at least 20 minutes. Dal will be double in volume after soaking. Drain the water.
    • Put dal with 2 cups water into a pressure cooker and add salt, turmeric, and ginger. Close the cover and cook on medium high heat.
    • When the pressure cooker starts to steam, turn the heat down to low and cook for five minutes.
    • Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be not very mushy you should be able to see the grains. You should be able to scoop the dal with roti. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be.
    • Add garam masala, and mango powder mix it well.

    Seasoning

    • Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, ginger, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spiced chaunk over hot dal, before serving.

    Notes

    Tadka urad dal is ready serve with roti or paratha, or with plain rice.
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    Urad Dal Tadka: A Tempting Tempered Lentil Dish

    Urad Dal Tadka, also known as Urad Dal Ka Tadka or Black Urad Dal Tadka, is a flavorful and comforting lentil dish that hails from North India. This urad dal tadka recipe features split black gram lentils cooked to perfection and tempered with aromatic spices, creating a dish that’s gluten free, healthy, hearty and satisfying. Whether served with steamed rice, roti, or naan bread, urad dal tadka is sure to delight your taste buds and leave you craving more of its irresistible flavors.

    To commence the preparation, it is imperative to first ensure that all the vegetables are meticulously dried, a step crucial in achieving the desired texture and consistency in the final dish. This entails patting dry each vegetable, thereby mitigating excess moisture which could potentially alter the outcome of the recipe.

    Once the vegetables are suitably dried, the next step entails assembling all the ingredients within a food processor. This multifunctional kitchen appliance serves as the cornerstone in amalgamating the disparate elements into a cohesive mixture. However, it is imperative to exercise caution during this stage, as over-processing the ingredients can lead to an undesired homogeneity akin to a paste. The objective here is to achieve a harmonious blend wherein the individual components remain discernible, imparting both visual appeal and varied texture to the final product.

    Upon achieving the desired consistency, the mixture is then transferred from the confines of the food processor. At this juncture, it should embody the texture of a chunky yet pliable dough, indicative of a successful amalgamation of ingredients. This textured amalgam serves as the canvas upon which the ensuing steps of the recipe unfold.

    With the mixture at hand, the next course of action involves portioning it into individual servings. This is accomplished by dividing the mixture into 16 equal portions, each to be fashioned into flat patties approximately half an inch in thickness. This meticulous shaping process not only ensures uniformity in size but also facilitates even cooking, thereby contributing to the overall gustatory experience.

    As the patties take shape, attention shifts towards the culinary medium responsible for their transformation—hot oil. In a frying pan preheated to medium-high heat, a liberal amount of oil is introduced, its shimmering surface a harbinger of the culinary alchemy about to unfold. With utmost care, the patties are then gently lowered into the oil, ensuring that they are evenly spaced and devoid of any overlap. This deliberate approach not only prevents overcrowding but also promotes uniformity in cooking, allowing each cutlet to attain a golden brown hue, indicative of its culinary readiness.

    Throughout the frying process, periodic rotation of the cutlets ensures uniformity in color and texture, with a total cooking time averaging between 5 to 6 minutes. Once the desired golden hue is achieved, the cutlets are carefully removed from the frying pan, their journey culminating on a bed of absorbent paper towels. This final step serves the dual purpose of draining any residual oil while preserving the inherent crispiness of the cutlets.

    In culmination, the fruition of this culinary endeavor is best savored when the cutlets are served piping hot, their delectable aroma tantalizing the senses. Paired with the refreshing zest of cilantro chutney, each bite is a symphony of flavors and textures—a testament to the meticulous preparation and artistry inherent in this timeless recipe.

    Tips for Perfect Urad Dal Tadka

    • Soak Urad Dal: Soaking the urad dal before cooking helps reduce the cooking time and ensures that the lentils cook evenly and become tender.
    • Control Spice Level: Adjust the amount of dried red chilies and red chili powder according to your spice tolerance. For a milder dal, reduce the amount of spice used or remove the seeds from the dried red chilies.
    • Enhance Flavor with Ghee: For an extra layer of richness and flavor, consider using ghee (clarified butter) instead of oil for tempering the spices. Ghee adds a distinctive nutty flavor and aroma to the dish.

    Variations of Urad Dal Tadka

    • Urad Chana Dal Tadka: Combine black urad dal with chana dal (split chickpeas) for a nutritious and flavorful variation of the dish. The combination of lentils adds texture and depth to the dal tadka.
    • Creamy Urad Dal Tadka: For a creamy texture, blend a portion of the cooked urad dal before adding it back to the tempering mixture. This creates a velvety sauce that coats the lentils, resulting in a luxurious and indulgent dal tadka.

    Benefits of Urad Dal Tadka

    • Rich in Protein: Urad dal is a excellent source of plant-based protein, essential for muscle repair and growth.
    • High in Fiber: Urad dal is also high in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.
    • Packed with Nutrients: Urad dal is rich in essential nutrients such as iron, magnesium, and potassium, supporting overall health and well-being.

    Frequently Asked Questions (FAQs)

    Can I make urad dal tadka without soaking the lentils?

    • While soaking the lentils helps reduce the cooking time, you can still cook urad dal tadka without soaking, although it may take longer for the lentils to become tender.

    Can I make urad dal tadka ahead of time?

    • Yes, urad dal tadka 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 urad dal tadka vegan-friendly?

    • Yes, urad dal tadka is inherently vegan as it contains no animal products. It’s a perfect option for those following a vegan or plant-based diet.

    Explore more delicious Indian recipes on Manjula’s Kitchen 

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

     

  • Boondi Ka Raita

    Boondi Ka Raita

    Boondi Ka Raita

    Boondi Ka Raita

    Boondi Ka Raita is a delicious and easy to make side dish which compliments any meal. Boondi ka raita is a yogurt based Indian condiment. Raita is an integral part of Indian cuisine.
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    Prep Time 5 minutes
    Cook Time 5 minutes
    Course Raita
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup boondi, boondies you can buy in indian grocery stores or use the recipe I have for sweet boondi just do not soak them in syrup.
    • 1-1/2 cup yogurt
    • 1/2 tbsp Salt
    • 1/2 tbsp Black salt
    • 1/2 tbsp roasted cumin seed powder
    • 1/4 tbsp red chili powder
    • About 1 tbsp mint leaves chopped
    • Few mint leaves to garnish

    Instructions
     

    • Soak boondi in the warm water for about 10 minutes.
    • Lightly squeeze the boondies in your palms, don't mash them.
    • whisk the yogurt in a bowl. If yogurt if too thick add water as needed. Yogurt should be the consistency of pancake or dosa batter.
    • Add all the spices salt, black salt cumin seed powder, chili powder, and chopped mint leaves mix it well.
    • Add the boondi and mix.
    • Garnish boondi raita with mint leaves.

    Notes

    Boondi raita can be served cold or at room temperature. I especially like boondi rita with aloo  paratha or with Urad Dal Puri.
    Keyword Bondi Raita
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    Lets Learn How To Make The Best Boondi Raita Recipe Manjula’s Kitchen 

    What is Raita: Raita is an accompaniment for any Indian meal and can be created in the form of Vegetable Raita, Spinach Raita, Boondi ka Raita, Cucumber Raita & Lauki ka Raita. Here we are focussing on making boondi raita, it is a simple quick & easy, gluten free, kid friendly and nutritious yogurt-based recipe featuring boondi and a selection of Indian spice powders. 

    1. Soaking Boondi: The Essential First Step in Boondi Raita Recipe 

    Embark on creating the best Boondi Raita by beginning with a crucial step: soaking boondi in warm water for approximately 10 minutes. This ensures the boondi achieves the ideal texture for a delectable raita. Allow the boondi to absorb the water, undergoing a softening process that enhances its ability to meld seamlessly with the yogurt.

    1. Gently Squeezing Boondi: Preserving Texture for Perfect Boondi Raita 

    Following the soaking period, delicately squeeze the boondi in your palms, emphasising the importance of preserving its individual texture. Avoid mashing the boondies, ensuring they retain a distinct shape and a pleasant, slightly chewy consistency. This step contributes to the overall appeal and mouthfeel of the boondi raita.

    1. Whisking Yogurt: Achieving the Right Consistency for Boondi Raita Recipe

    In a bowl, whisk the yogurt, a pivotal step in mastering the art of the best Boondi Raita. Adjust the yogurt’s thickness by adding water as needed, aiming for a consistency resembling pancake or dosa batter. This meticulous process ensures that the yogurt provides the perfect base, allowing the other ingredients to harmonise in creating a flavorful raita.

    1. Seasoning with Spices: Elevating Flavour in Boondi Raita Recipe 

    Once the yogurt reaches the desired consistency, add a medley of spices to elevate the flavour profile of your Boondi Raita. Incorporate salt, black salt, cumin seed powder, chilli powder, and finely chopped mint leaves. The combination of these spices creates a symphony of tastes, enhancing the overall richness and depth of the raita.

    1. Mixing Boondi with Yogurt: Creating the Perfect Boondi Raita Blend 

    With the spices seamlessly integrated into the yogurt, introduce the soaked and gently squeezed boondi into the mixture. Thoroughly mix the boondi with the flavoured yogurt, ensuring an even distribution of spices and a cohesive blend. This step is crucial in achieving a balanced and well-infused Boondi Raita.

    1. Garnishing with Mint Leaves: Final Touch to Boondi Raita Recipe

    Elevate the visual appeal and freshness of your Boondi Raita by garnishing it with additional mint leaves. This final touch not only adds a burst of colour but also enhances the aromatic quality of the raita. The mint leaves serve as a delightful finishing touch, making your Boondi Raita an inviting and flavorful addition to any meal.

  • Makki Ki Roti

    Makki Ki Roti

    Makki Ki Roti

    Makki Ki Roti – Paratha

    Makki Ki Roti is a popular Punjabi bread made with corn flour and served with Sarson Ka Saag. Maki ki roti is also a Gluten Free flat bread.
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    Course Bread
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 cup Makki ka atta, corn flour
    • 1 cup potato, boiled peeled and grated
    • 1 tbsp salt
    • 1 tbsp chili flakes
    • 2 tbsp dry fenugreek leaves, kasuri methi
    • 1/8 tbsp asafetida, hing
    • ¾ cup warm water
    • 3 tbsp of ghee or clarified butter for cooking rotis

    We also need a plastic sheet about 8” x 12” to roll the rotis I am using a zip lock bag.

    Instructions
     

    • Combine all the dry ingredients in a bowl, corn flour, salt chili flakes, fenugreek leaves, and asafetida mix it well. Add potato to the mixture and mix. This will become very crumbly. Add water as needed to make the firm dough. Knead the dough for a minute. For Makki ki roti make the dough when ready to make roti.
    • Note: Makki ki roti is little hard to roll, that is the reason I decided to use potatoes. Potatoes help to bind the dough.
    • Divide the dough into 6 equal parts. Make them in smooth balls.
    • Take one ball press it between the plastic sheet plastic sheet help rolling the roti, roll the roti into about 6-inch circle. Note: maybe the edges will not be as clean as other rotis.
    • Heat the skillet over medium heat. Skillet should not be very hot. Otherwise rotis will not cook through.
    • Place the roti in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the roti over using a spatula. You should see golden-brown spots on the semi-cooked side.
    • After a few seconds, spread 1 teaspoon ghee onto the roti using a spatula. Turn the roti over. Using your spatula, lightly press the entire surface of the roti to help it cook all the way through. Put the ghee on both sides of the roti while cooking. Grill the roti from both sides making sure it is golden-brown on both sides.  Remove from heat.
    • Repeat with the remaining dough, until they are all done.

    Notes

    Serve them hot. Makki ki roti is traditionally served with sarson ka saag or dal makhani. If you are vegan use the oil for cooking the rotis.
    Keyword Roti
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  • Papad Ki Subji

    Papad Ki Subji

    Papad ki Subji

    Papad Ki Subji (Rajasthani Dish)

    Papad ki sabzi this is a traditional Rajasthani dish. Papad ki subji is delicious and flavorful. Papad ki sabji has a distinct flavor and easy to make.  Serve this hot with roti, paratha or plain rice.
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    Prep Time 5 minutes
    Cook Time 22 minutes
    Course curry
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 4 plain papad I am using plain urad dal 8” diameter- Papadam
    • 2 tbsp oil
    • 1 tbsp cumin seeds – jeera
    • 1/8 tbsp asafetida – hing
    • 2 whole red chili dried
    • 2 cup of plain yogurt, sour yogurt works better – curd, dahi
    • 2 tbsp finely shredded ginger
    • 1 tbsp red chili powder – lal mirch
    • 1/2 tbsp turmeric – haldi
    • 2 tbsp coriander powder – dhania
    • 1/2 tbsp fenugreek seeds – mathi dana
    • 1 tbsp salt
    • 2 tbsp finely chopped cilantro – hara dhania

    Instructions
     

    • Wash and soak fenugreek seeds for about 5 minutes, and change the water 3-4 times, this will reduce the bitterness from the fenugreek seeds. Drain the water and set aside.
    • Break the papad in small pieces. Set aside.
    • In a bowl beat the yogurt until it is smooth. Add ginger, chili powder, turmeric, coriander powder, and fenugreek seeds and mix it well.
    • Heat the oil in a sauce pan over medium heat, oil should be moderately hot. Add cumin seeds as seeds crack add asafetida and whole red chilies, lower the heat.
    • Add yogurt mix and cook over low heat stir continuously. Let it boil for 2-3 minutes. Add about 1 cup of water and cook for 3-4 minutes after gravy comes to boil.
    • Add salt and papad mix it and let it cook for 3-4 minutes. Turn off the heat add cilantro. Papad ki sabji is ready to serve.
    Keyword curry, Subji
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  • Dal Dhokli (Gujarati One Dish Meal)

    Dal Dhokli (Gujarati One Dish Meal)

    Dal Dhokli

    Dal Dhokli (Gujarati One Dish Meal)

    Dal Dhokli is a traditional Gujarati dish. This recipe consists of spicy whole wheat uncooked roti pieces simmered into dal and cooked to perfection. Dal dhokli has a mild sweet and spicy flavor.  Dal dhokli also makes a delightful one pot one dish meal.
    5 from 2 votes
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    Prep Time 15 minutes
    Cook Time 25 minutes
    Course dal
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For dal

    • 1/2 cup Toor dal (Pigeon peas)
    • 1 tbsp salt
    • 1/4 tbsp turmeric (haldi)
    • 2 tbsp peanuts
    • 1/2 tbsp Red chili powder
    • 1/2 cup tomato chopped
    • 1 tbsp ginger paste
    • 1 tbsp Jaggery, gur
    • 3 cup of water

    For Seasoning (Tadka)

    • 2 tbsp oil
    • 1/4 tbsp mustard seeds (rai)
    • 1/4 tbsp cumin seeds (jeera)
    • 1/8 tbsp asafetida (hing)
    • 2 whole red chilies

    For garnishing

    • 2 tbsp cilantro finely chopped

    For Dhokli 

    • 1/2 cup whole wheat flour (Chapati atta)
    • 1 tbsp besan (gram flour)
    • 1/4 tbsp Turmeric (haldi)
    • 1 tbsp finely chopped green chili
    • 1/8 tbsp asafetida (hing)
    • 1/8 tbsp Carom seed (Ajwain)
    • 1/2 tbsp Salt
    • 1 tbsp Oil
    • 1/4 cup water

    Instructions
     

    For the dhoklis

    • Combine all the ingredients in a bowl, whole wheat flour, besan, turmeric, green chili, asafetida, carom seeds, salt, and oil and mix it well. Add the water as needed to make firm dough, this should take about ¼ cup of water.
    • Divide the dough into 2 equal parts and roll out each portion into about 7 inch in diameter. If needed use little whole wheat flour for dusting the rolling surface that will help in rolling.
    • Cut each roti into about 1-1/2 inch squares and set aside.

    For the dal

    • Clean, wash and drain the dal. In pressure cooker add dal, salt, turmeric, and 3 cups of water. 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 allow the steam to escape before opening the lid.
    • Combine the cooked dal and 1 cup of hot water, whip the dal so it becomes creamy texture, you can use the hand blender to mix dal. Dal will be consistency of thick batter. Add about 3-4 cups of boiling water. Dal should be very liquidey, consistency of runny batter.
    • Add peanuts, chili powder, tomatoes, ginger, and jiggery to dal, mix well and cook on a medium flame for 2-3 minutes, stirring occasionally.
    • Prepare the seasoning, heat the oil in a small pan, when oil is moderately hot add the cumin seeds and mustard seeds, asafetida, and red chilies and allow them to crack.
    • Add this tempering to the dal, mix well, add dhokli and cook on a low medium heat for about 15 minutes, stirring occasionally.
    • Add cilantro and cook for another 2 minutes on low medium heat.

    Notes

    Serving suggestions
    Serve with plain rice, drizzle some ghee and lemon juice on top right before serving dal dhokli.  Dal dhokli should be served hot.
    You will also enjoy other one dish meal like, masala khichdi, Vegetable rice, and Quinoa vegetable pilaf
    Keyword Dal, Dal Dhokli
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    How To Make Traditional Gujarati Dal Dhokli Recipe: A Comforting Gujarati Delicacy

    Dal Dokli is a traditional Gujarati vegan gluten free dish that combines the richness of dal (lentils) with the heartiness of dhokli (wheat flour dumplings). This Dal Dhokli recipe is a beloved comfort vegan food in Gujarati households, cherished for its wholesome flavors and nourishing qualities. With its perfect blend of spices and textures, Dal Dhokli offers a delightful culinary experience that’s both satisfying and comforting.

    Step 1: Preparing traditional Gujarati dal dhokli recipe

    To start, prepare the dough for the dhokli by combining wheat flour, besan (gram flour), turmeric powder, red chili powder, ajwain (carom seeds), salt, and oil in a mixing bowl. Gradually add water and knead the ingredients into a smooth and pliable dough. Allow the dough to rest for a few minutes to ensure it’s well-hydrated and easy to work with.

    Step 2: Rolling and Cutting Dhokli

    Divide the rested dough into small portions and roll them out into thin, flat discs resembling chapatis. Use a knife or a pizza cutter to cut the rolled-out dough into small diamond or square-shaped pieces, known as dhokli. Ensure that the dhokli are uniform in size to ensure even cooking and a consistent texture.

    Step 3: Cooking Dhokli in Dal

    In a large pot or pressure cooker, prepare the dal base by cooking soaked tur dal (pigeon peas) with water, turmeric powder, salt, and a pinch of asafoetida until soft and mushy. Once the dal is cooked, add the prepared dhokli to the pot, gently stirring to ensure they’re submerged in the dal. Allow the dhokli to cook in the dal until they’re tender and cooked through.

    Step 4: Tempering and Flavoring the Dal Dokli

    In a separate pan, heat ghee or oil and add mustard seeds, cumin seeds, cloves, cinnamon, dried red chilies, and curry leaves. Allow the spices to sizzle and release their aromas. Sauté the aromatics until they’re golden brown and fragrant, enhancing the flavor of the tempering.

    Step 5: Incorporating the Tempering into the Dal

    Once the tempering is ready, pour it over the cooked dal dokli, stirring gently to combine. The tempering adds layers of flavor and aroma to the dal, elevating its taste profile and making it even more delicious. Allow the dal dhokli to simmer for a few more minutes, allowing the flavors to meld together.

    Step 6: Garnishing and Serving

    Before serving, garnish the dal dokli with freshly chopped cilantro leaves and a sprinkle of garam masala for added flavor and aroma. Serve the piping hot dal dhokli with a dollop of ghee on top, alongside steamed rice or roti for a wholesome and satisfying meal that’s sure to delight your taste buds.

    Tips for Perfect Dal Dhokli

    Consistency of Dhokli Dough: Ensure that the dough for the dhokli is neither too soft nor too firm. It should be smooth, pliable, and easy to roll out into thin discs.

    Even Cooking of Dhokli: Cut the dhokli into uniform-sized pieces to ensure they cook evenly and have a consistent texture throughout.

    Balancing Flavors: Adjust the amount of spices and seasoning in the dal according to your taste preferences. You can increase or decrease the spice level to suit your palate.

    Tempering Technique: Take care not to burn the spices while tempering. The tempering should be aromatic and flavorful without any burnt taste.

    Variations of Dal Dhokli

    Mixed Dal Dhokli: Use a combination of different lentils such as moong dal, masoor dal, and chana dal to add variety and depth of flavor to the dish.

    Vegetable Dal Dokli: Enhance the nutritional value of the dish by adding diced vegetables such as carrots, potatoes, and peas along with the dal dhokli.

    Spicy Dal Dhokli: Increase the heat level of the dish by adding green chilies or red chili powder to the tempering for an extra kick of spice.

    Benefits of Dal Dokli

    Rich in Protein: The combination of lentils and wheat flour in dal dhokli provides a good amount of protein, essential for muscle repair and growth.

    High in Fiber: The presence of lentils and whole wheat flour in dal dhokli makes it rich in dietary fiber, promoting digestive health and aiding in weight management.

    Balanced Meal: Dal dhokli is a complete meal in itself, providing a balanced combination of carbohydrates, protein, and fats along with essential vitamins and minerals.

    Frequently Asked Questions (FAQs)

    Can I use store-bought dhokli instead of making it from scratch?

    Yes, you can use store-bought dhokli as a time-saving alternative. However, homemade dhokli has a fresher flavor and texture.

    Can I make dal dhokli ahead of time?

    Yes, dal dhokli 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 dal dhokli gluten-free?

    No, dal dhokli contains wheat flour, so it’s not suitable for those following a gluten-free diet.

    Explore more delightful Gujarati recipes on Manjula’s Kitchen, such as Gujarati Kadhi for another culinary adventure.
    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.

  • Shahi Pulao Recipe

    Shahi Pulao Recipe

    Hyderabadi Biryani

    Shahi Pulao (Vegetable Pulao)

    Shahi Pulao or Vegetable Pulao is an exotic rice dish made for parties that combines spicy and aromatic vegetables served over rice. Rich with flavor, this is an extraordinary dish. You may also call this Biryani. This dish is made in two parts. First I prepare the rice with cumin seeds and cilantro. Then the vegetables are cooked separately with tomatoes, cashews, beans, green peas, cauliflower, and paneer. Top these vegetables over the rice and you have a mouth-watering dish!
    No ratings yet
    Print Recipe Pin Recipe
    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For rice

    • 1 cup rice preferred basmati rice available in Indian grocery stores
    • 2 tbsp clarified butter or ghee
    • 1/2 tbsp cumin seeds (jeera)
    • About 1 inch piece cinnamon stick (dal chini)
    • 1/2 tbsp salt
    • About 1/4 cup cilantro finely chopped (hara dhania)
    • 2 cup water

    For vegetables

    • About 3 cup mix vegetables I am using cauliflower cut into small floret, green beans cut into small pieces, bell pepper cut into cubes, and frozen green peas,
    • 1/2 cup paneer cut into about 1/2 inch cubes
    • 4 cup tomatoes chopped
    • 1 green chili cut into pieces
    • About 2 tbsp ginger cut into small pieces
    • 3 tbsp oil
    • 1 tbsp cumin seeds (jeera)
    • 1/8 tbsp asafetida (hing)
    • 2 tbsp coriander powder (dhania)
    • 1/2 tbsp turmeric
    • 1/2 tbsp red chili powder
    • 1-1/2 tbsp salt
    • 1 tbsp sugar
    • 1/4 cup cashew powder
    • 1/4 cup cilantro chopped
    • 1/4 tbsp garam masala

    Instructions
     

    Rice:

    • Wash rice gently changing water several times until the water appears clear.
    • For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
    • Heat the oil in a saucepan. Oil is the right temperature when one cumin seed dropped into the oil cracks immediately.
    • Add the cumin seeds. When they crack, add the cinnamon stick and stir for a few seconds. Add the rice, cilantro, and salt. Stir-fry one minute.
    • Add the water and bring to a boil, turn the heat to low. Cover the pan, and Cook 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

    Vegetables

    • Blend tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
    • Heat the oil in a saucepan. Over medium high heat oil should be moderately hot, add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt.
    • Lower the heat to medium, stir the spice paste occasionally when it start thickening add cashew powder and cook until paste become the thick and start leaving the oil from side.
    • Add all the vegetables and 1/4 cup of water, mix it well. Cover the pan and let it cook for about 5-6 minutes over medium heat stir few times in between. Add paneer mix and cover the pan, cook for another 3-4 minutes. Vegetables should be tender not mushy.
    • Turn off the heat add garam masala and cilantro, stir and cover the pan for few minutes before serving.
    • Serve the vegetable over hot rice.
    Keyword pulao
    Tried this recipe?Let us know how it was!

    Savour the Essence of Shahi Pulao: Mixed Vegetable Pulao or Biryani Pulav 

    Shahi pulao is a fragrant and rich rice dish from Indian cuisine. “Shahi” translates to “royal,” indicating the dish’s royal and luxurious nature. It is typically made with basmati rice cooked with a blend of aromatic spices, such as cardamom, cloves, and cinnamon, along with saffron for a distinctive golden color and aroma.

    Rice Preparation: Creating the Perfect Base for Pulav

    Washing and Soaking Rice to Enhance Texture 

    Kickstart your culinary journey of biryani pulav or mixed vegetable pulao by ensuring the rice is immaculately clean and primed for cooking. Begin by delicately washing the rice, changing the water multiple times until it achieves crystal clarity. For an impeccable fluffiness characteristic of pulav Indian dishes, soak the rice grains for a minimum of 15 minutes before cooking, allowing them to absorb moisture and expand, ready to absorb the delightful flavors of your shahi  pulao recipe.

    1. Tempering Oil with Aromatic Spices 

    In a saucepan, elevate the essence of your pulav by heating the oil to the perfect temperature. Gauge the oil’s readiness by dropping a cumin seed – it should crackle instantaneously upon contact, signalling the ideal heat level for infusing flavors. Once the oil reaches the desired temperature, introduce cumin seeds and a cinnamon stick, allowing them to crackle and permeate the oil with their delightful aroma, setting the stage for a tantalizing pulav experience.

    1. Incorporating Rice and Seasonings for Flavorful Base 

    After the spices have crackled to perfection, introduce the washed and soaked rice into the saucepan, along with freshly chopped cilantro and a dash of salt. Stir-fry the rice for about a minute, ensuring each grain is enveloped in the aromatic oil and spices, laying the foundation for a flavorful shahi pulao base that will elevate your biryani pulav or mixed vegetable pulao to new heights of deliciousness.

    1. Cooking Rice to Perfection for Pulav Indian Delight 

    Pour water into the saucepan, ensuring the rice is fully immersed, and bring it to a gentle boil. Once the water reaches a steady boil, reduce the heat to low and cover the pan, allowing the rice to simmer gently for approximately 15 minutes or until it reaches the desired tenderness and the water has evaporated. This slow and meticulous cooking process ensures that each grain of rice is cooked to perfection, ready to absorb the rich flavors of the accompanying vegetables in your mix vegetable pulao recipe.

    1. Fluffing Rice to Achieve Light Texture

    Once the rice has achieved the ideal level of tenderness, turn off the heat and delicately fluff the grains with a fork. This crucial step helps to separate the rice and prevent it from clumping together, ensuring a light and fluffy texture that is characteristic of a delectable pulav Indian masterpiece like biryani pulav or mixed vegetable pulao.

    Vegetable Preparation: Infusing Flavor into Mixed Vegetable Pulao 

    1. Creating a Flavorful Tomato Puree 

    Begin the vegetable preparation for your mix vegetable pulao by blending fresh tomatoes, green chilies, and ginger into a smooth puree. For a milder flavor, remove the seeds from the green chilies before blending, adjusting the spice level to your preference.

    1. Tempering the Oil with Aromatic Spices 

    In a separate saucepan, heat oil over medium-high heat until moderately hot. Add cumin seeds and a pinch of asafetida, allowing them to crackle and release their flavors into the oil.

    1. Cooking the Spices and Creating the Base 

    Once the cumin seeds crackle, add the freshly prepared tomato puree to the saucepan, along with ground coriander, turmeric powder, a hint of sugar, and salt to taste. Stir the spice paste occasionally until it thickens and the oil starts to separate from the sides of the pan.

    1. Adding Vegetables and Cooking Until Tender 

    Incorporate a variety of vegetables into the spice paste, along with a quarter cup of water, ensuring they are evenly coated with the flavorful mixture. Cover the saucepan and allow the vegetables to cook over medium heat for about 5-6 minutes, stirring occasionally to prevent sticking. Add paneer mix and cook for another 3-4 minutes until the vegetables are tender yet firm.

    1. Flavoring the Vegetable Mixture and Allowing to Rest 

    Once the vegetables are cooked to perfection, turn off the heat and sprinkle garam masala and freshly chopped cilantro over the mixture. Stir gently to incorporate the spices, then cover the pan and let the flavors meld together for a few minutes before serving atop the hot, fluffy rice.  

    This meticulous step-by-step approach ensures that each component of your biryani pulav or mixed vegetable pulao is prepared with care and attention, resulting in a flavorful and aromatic dish that will delight your senses. If you loved this mix vegetable pulao recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.

  • Aloo Bread Pakora Recipe

    Aloo Bread Pakora Recipe

    Potato Bread Pakoras

    Aloo (Potatoes) Bread Pakora

    Aloo bread pakora, bread stuffed with spicy potatoes, coated with gram flour and deep fry. Spicy hot aloo bread pakora is a tasty compliment for afternoon tea or served as an appetizer. Aloo bread pakora is crunchy outside, spicy and soft inside.
    5 from 1 vote
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 8 bread slices, I have already trim the edges of the bread slices
    • 3 medium potatoes boiled peeled and finely chopped (this will make 2 cups of chopped potatoes)
    • 1 tbsp oil
    • 1/2 tbsp cumin seeds (jeera)
    • 1/8 tbsp turmeric (haldi)
    • 1/4 tbsp mango powder (amchoor)
    • 1 tbsp finely chopped ginger
    • 1 green chili finely chopped adjust to taste
    • 2 tbsp chopped cilantro (hara dhania)
    • 1/2 tbsp salt adjust to taste

    For Batter

    • 3/4 cup besan, gram flour
    • 1/8 tbsp asafetida (hing)
    • 1/4 tbsp baking soda
    • 1/4 tbsp red pepper
    • 1/2 tbsp salt adjust to taste
    • 1 tbsp oil
    • About 3/4 cup of water

    Instructions
     

    Batter

    • In a bowl mix besan, salt, asafetida, pepper, baking powder and oil. Add water slowly to make a thick and smooth batter. Set aside.

    Filling

    • Heat oil in a frying pan on medium heat moderately.
    • Add cumin seeds as the seeds crack add potatoes, ginger, green chili, turmeric, mango powder, and salt.
    • Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.

    Making the Pakoras

    • Trim the edges of the bread slices.
    • Wet your palms with water, place the slice between your palms and press lightly making sure bread is moist, not wet.
    • Roll 1½ tablespoons of the mixture at a time into round balls. (The size of the potato balls will depend on the size of the bread.)
    • Place the filling in the center of the bread and mold the bread to completely cover the potatoes all around, giving a round shape. Repeat to make all the rolls. Before frying.
    • Heat about 1 inch of oil in a frying pan on medium high heat moderately. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
    • Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan.
    • Turn them occasionally. Fry the pakoras until all sides are golden-brown.
    • Aloo bread pakoras will take about four minutes to cook.
    • Cut them in half before serving. Serve them with mint chutney.
    Keyword bread pakora
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    Bread Potato Pakora: A Delicious Snack for Any Occasion 

    Bread potato pakora is a popular vegan Indian snack made by coating bread slices with a spiced potato mixture and then deep-frying them until crispy and golden brown. It’s a versatile dish that can be enjoyed as a tea-time snack or as an appetizer for parties and gatherings. In this recipe, we’ll explore how to make delicious bread potato pakoras at home.

    How to Make Potato Bread Pakora 

    To make potato bread pakora, start by preparing the potato stuffing. Boil potatoes until they are soft, then mash them and mix them with spices such as turmeric, cumin, coriander, and salt. Next, take slices of bread and spread a layer of the potato mixture between two slices to form sandwiches. Cut the sandwiches into triangles or rectangles. Prepare a batter using gram flour (besan), water, salt, and spices such as chili powder and ajwain. Dip the potato-stuffed bread sandwiches into the batter, ensuring they are fully coated. Deep fry the pakoras until they are golden brown and crispy. Serve hot with chutney or ketchup.

    Potato Stuffed Bread Pakora Recipe: Tips for Success 

    • Use fresh bread: Fresh bread works best for making bread potato pakoras as it holds its shape better during frying.
    • Adjust the spices: Feel free to adjust the spices in the potato mixture and batter according to your taste preferences. You can make it spicier by adding more chili powder or milder by reducing the amount of spices.
    • Ensure even frying: Make sure the oil is hot enough before frying the pakoras to ensure they cook evenly and become crispy.
    • Serve immediately: Bread potato pakoras are best enjoyed hot and crispy, so serve them immediately after frying for the best taste and texture.

    Variations of Bread Potato Pakora 

    • Cheese-filled: For an indulgent twist, you can add a slice of cheese along with the potato mixture between the bread slices before frying.
    • Vegetable-packed: Add finely chopped vegetables such as bell peppers, or spinach to the potato mixture for added flavor and nutrition.
    • Sauce-dipped: Serve the pakoras with a tangy tamarind chutney or mint yogurt sauce for a burst of flavor.

    How to Make Potato Bread Pakora: Serving Suggestions 

    Bread potato pakoras can be served as a standalone snack with green chutney, tamarind chutney, or ketchup. They also pair well with a hot cup of tea or coffee, making them perfect for afternoon gatherings or rainy-day munching. Additionally, you can serve them alongside other Indian snacks such as samosas, pakoras, or chaat for a complete spread.

    Benefits of Bread Potato Pakora 

    • Quick and easy: Bread potato pakoras can be made in a relatively short amount of time, making them perfect for when you need a quick snack or appetizer.
    • Kid-friendly: Children tend to love the crispy texture and flavorful filling of bread potato pakoras, making them a great way to sneak in some veggies.
    • Customizable: You can customize the spices and fillings in bread potato pakoras to suit your taste preferences or dietary restrictions.

    FAQs about Bread Potato Pakora 

    Q: Can I make bread potato pakoras ahead of time?

    A: While bread potato pakoras are best enjoyed fresh, you can prepare the potato stuffing and batter ahead of time and assemble and fry the pakoras just before serving.

    Q: Can I bake bread potato pakoras instead of frying them?

    A: While traditionally bread potato pakoras are deep-fried for a crispy texture, you can try baking them in the oven for a healthier alternative. Simply brush them with oil and bake at a high temperature until they are golden brown and crispy.

    Q: Can I freeze bread potato pakoras?

    A: While bread potato pakoras are best enjoyed fresh, you can freeze them after frying. Allow them to cool completely, then place them in an airtight container or freezer bag and freeze for up to one month. To reheat, simply bake them in a preheated oven until heated through.

    If you’re interested in exploring more recipes similar to aloo bread pakora, be sure to check out Manjula’s Kitchen for a wide range of Indian snacks, appetizers, and main courses. From samosas to chaat to curries, you’ll find delicious and authentic Indian recipes to try at home.

    Explore more recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Masala Bell Pepper Recipe

    Masala Bell Pepper Recipe

    Masala Bell Pepper

    Masala Bell Pepper (Capsicum)

    Bell pepper is also known as capsicum or shimla mirch. Masala bell pepper with great blend of spices, makes a very enjoyable side dish. This can complement any meal. Masala bell pepper can be served with roti, paratha or puries. I enjoy this with side of dal fry and plain rice.
    3.50 from 2 votes
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    Course vegan
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 medium Green bell pepper seeded and cubed in 1/2” pieces this will make about 3 cup cubed bell pepper (capsicum, shimla mirch)
    • 2 tbsp oil
    • 1/2 tbsp cumin seeds (jeera)
    • 1/8 tbsp asafetida (hing)
    • 1-1/2 tbsp coconut powder (gola)
    • 1-1/2 tbsp sesame Seed powder (til)
    • 2 tbsp teaspoons coriander powder (dhania)
    • 2 tbsp fennel seeds powder (saunf)
    • 1/2 tbsp Red Chili Powder (lal mirch)
    • 1/4 tbsp Turmeric Powder (haldi)
    • 3/4 tbsp salt
    • 1 tbsp sugar
    • 1/2 tbsp mango powder (amchoor)
    • 1 tbsp Lemon Juice

    Instructions
     

    • In a small bowl mix most of the spices, coconut powder, sesame powder, coriander powder, fennel seeds powder, red chili, turmeric, salt, and sugar. Set aside.
    • In a wide frying pan heat the oil moderately over medium high heat, add cumin seeds as seeds crack add asafetida. Add bell pepper mix well lower the heat to low medium. Cover the pan and let it cook for about 3 minutes.
    • Sprinkle the spice mix. Mix it well coating all the bell pepper. Let it cook about 3-4 minutes covered, do stir in between. Cook the bell peppers until they are tender but still little crisp.
    • Turn off the heat, add the mango powder and lemon juice mix well.
    • Masala bell pepper is ready.
    Tried this recipe?Let us know how it was!

     

  • Tawa Naan Recipe

    Tawa Naan Recipe

    Tawa Naan (Naan without Tandoor)

    Tawa Naan, Naan Without Tandoor

    Naan is definitely the most popular bread in Indian restaurants. Traditionally, naan is cooked in a tandoor (hot clay oven). I have already done a naan recipe using the oven and I used pizza stone to give a tandoor texture. But I find at home "tawa naan" is much easier to make. Tawa Naan turns out really soft and it tastes great. It's hassle free because you don't need a tandoor or oven. Naan Goes well with chole, palak paneer or any gravy based dish.
    4.08 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup all-purpose flour plain flour, Maida
    • 1/4 tsp baking soda
    • 1/4 tsp salt
    • 1/4 tsp sugar
    • 1/4 cup yogurt room temperature
    • 1-1/2 tsp oil canola, vegetable
    • 1/4 cup look warm water use as needed

    Garnishing

    • 1 tbsp clear butter or ghee
    • 1 tbsp chopped cilantro
    • 1 tbsp green chili finely chopped
    • 1/4 tsp sea salt

    Instructions
     

    • We also need tawa or skillet to make naan, nonstick skillet will not work for this recipe. Iron tawa or skiller works the best for making Tawa Naan.

    Making Naan

    • For garnishing mix all the ingredients, butter, salt, cilantro, and green chili Set aside.
    • Mix the dry ingredients together, add 1 tablespoon of oil and yogurt mix it well. Then add the water gradually to make very soft dough but not sticky. Knead the dough on a lightly floured surface, knead the dough well. Apply light oil to the dough and cover. Let the dough sit for about 3 hours in warm place.
    • Dough should be about 1-1/2 time, knead the dough again on floured surface. Divide the dough in four parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.
    • Roll the naan one at a time on a lightly floured surface little less than 1/4 inch thick. Sprinkle the water lightly on one side of the naan.
    • Heat the tawa on medium heat, to check if tawa is ready sprinkle the few drops of water on tawa, water should sizzle.
    • Put water side naan over tawa, once the naan start bubbling and dough start drying, turn the tawa over flames keeping about 2 inch away from the flames to cook the naan from top. Note: yes naan will stick to tawa and will not fall of, this the reason you cannot use the nonstick skillet.
    • Once naan browned to your satisfaction, remove, and spread the butter mix over. Place in a on a plate and cover with a cloth to keep warm until serving. Naan is ready!

    Notes

    Serving Suggestion
    Taste best with Punjabi Chole or Palak Paneer
     
    Tried this recipe?Let us know how it was!

    How to make Naan at Home on Tawa Recipe – Manjula’s Kitchen 

    Tawa or Skillet: 

    Let’s dive into crafting the perfect Tawa Naan (Indian bread) at home with this easy Tawa Naan recipe. Begin by selecting the right equipment – an essential iron tawa or skillet. Forgo the nonstick skillet; the traditional iron one is crucial for achieving that perfect stickiness in your Tawa Naan.

    Garnishing: 

    Elevate your Tawa Naan with a delightful mix of clear butter, sea salt, chopped cilantro, and finely chopped green chili. This straightforward concoction adds richness, freshness, and a hint of heat, transforming your naan into a culinary masterpiece with our special naan on the tawa recipe.

    Mixing the Dry Ingredients: 

    At the heart of our Tawa Naan recipe lies the meticulous combination of dry ingredients. In a mixing bowl, blend Maida, baking soda, salt, and sugar. Add oil and yogurt – the oil ensures a smooth integration of flavors, and the yogurt contributes a creamy richness and subtle tanginess to the dough in this How to make naan at Home on Tawa guide.

    Gradual Addition of Water: 

    As you gradually add water to the dry mixture, witness the alchemy of dough creation. Water acts as the binding agent, transforming the dry ingredients into a soft, pliable dough. Aim for a texture that is soft yet not sticky, setting the stage for a naan that strikes the perfect balance between chewiness and tenderness in our naan on tawa recipe.

    Kneading and Resting the Dough: 

    The art of kneading takes center stage. On a lightly floured surface, the dough transforms. Well-kneaded and coated with a touch of oil, it is covered and left to rest for a patient for three hours. This period of repose allows the dough to rise, making it 1-1/2 times its original size, imparting a lightness that will be evident in the final Tawa Naan.

    Division and Resting: 

    Post-resting, knead again and divide the dough into four equal parts. Lightly roll the dough balls in flour, cover them, and grant them a five-minute interlude before the next act in our naan on the tawa recipe. This resting period allows the dough to gather its composure, ensuring a smooth rolling process.

    Rolling and Sprinkling: 

    Each naan takes shape individually, rolled on a lightly floured surface to a thickness slightly less than 1/4 inch. A sprinkle of water on one side adds subtle moisture, a touch that will contribute to the naan’s characteristic texture as per our how to make naan at home on Tawa guide.

    Cooking on the Tawa: 

    The Tawa, heated to a medium temperature with a few drops of water sprinkled on the surface sizzling, signals the readiness of the Tawa. The naan, waterside down, meets the hot surface. As it begins to bubble and the dough dries, a flip of the tawa over flames cooks the naan from the top. A crucial note underscores the unique nature of this process: the naan sticks to the Tawa, a characteristic that needs the use of a traditional iron surface rather than a nonstick skillet.

    Final Touch: 

    As the naan achieves the desired golden-brown hue, it exits the stage. A generous spread of the previously prepared butter mix crowns the naan with a final change of richness and flavor. Placed on a plate and covered with a cloth, the naan awaits its moment of glory, ready to be served warm and relished in our naan on tawa recipe.

    Serving Suggestion: 

    Completing our culinary symphony, the serving suggestion recommends pairing the Tawa Naan with Dal Makhani, Punjabi Chole, Palak Paneer, Butter Paneer Masala & Malai Kofta. This is not merely a suggestion but a curated experience, inviting us to savor the naan’s texture and flavor alongside these iconic accompaniments, creating a culinary ensemble that transcends the ordinary according to our how-to-make naan at home on tawa guide. 

  • Dal Fry (Dal Tadka) Recipe

    Dal Fry (Dal Tadka) Recipe

    Dal Fry (Dal Tadka)

    Dal Fry (Dal Tadka)

    Dal Fry is a popular Indian lentil recipe. This recipe uses Toor dal, which is also known as Arhar or Toovar dal. The dal is seasoned with variety of spices and it tastes delicious. This is something you often find served at Indian restaurants and is a part of the main course as part of the servings.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Course dal
    Cuisine Indian

    Ingredients
      

    • 1 cup toor dal, arahar dal
    • 2-1/2 cup water
    • 1 tbsp salt
    • 1/4 tbsp turmeric

    Seasoning  

    • 3 tbsp clarified butter or ghee
    • 1 cup tomatoes chopped I used 3 medium size tomatoes
    • 1/2 tbsp cumin seeds (jeera)
    • 1/2 tbsp mustard seeds (rai)
    • 1/8 tbsp asafetida (hing)
    • 2 whole dry red chili
    • 2 bay leaf
    • 1 tbsp green chili finely chopped adjust to taste
    • 2 tbsp ginger finely shredded
    • 2 tbsp cilantro finely chopped (hara dhania)
    • 1/2 tbsp red pepper adjust to taste
    • 1/2 tbsp salt
    • 1 tbsp sugar
    • 1/2 tbsp mango powder (amchoor)
    • 1/4 tbsp garam masala

    Instructions
     

    • Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
    • Put dal with 2-1/2 cups water into a pressure cooker and add salt, turmeric, Cook on medium high heat.
    • When the pressure cooker starts to steam, turn the heat down to medium and cook for five minutes.
    • Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be consistency of thick soup.

    Seasoning

    • Heat the ghee in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, ghee is ready. Add cumin seeds, and mustard seeds, asafetida, whole red chili. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.
    • Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.
    • Add cilantro, mango powder, and garam masala cook for about one minute.
    • Pour the seasoning over  dal mix it well and cook for another minute.
    • Dal fry is ready, serve this as a main dish with Indian flat bread or I prefer with plain rice.
    Tried this recipe?Let us know how it was!

    How to make Dal Tadka Punjabi Style: A Flavorful Punjabi Delight

    Dal Tadka, also known as Dal Fry or Tadka Dal, is a gluten free north indian dish known for its rich flavors and aromatic tempering. This dal tadka recipe offers a tantalizing blend of lentils cooked to perfection and tempered with aromatic spices, making it a favorite comfort food across the country. Whether served with rice or roti, dal tadka never fails to satisfy the taste buds with its hearty and wholesome goodness.

    Step 1: Cooking the Lentils

    To begin, thoroughly wash and rinse the lentils of your choice, such as toor dal (split pigeon peas) or masoor dal (red lentils). In a pressure cooker or large pot, add the washed lentils along with water, turmeric powder, and salt. Cook the lentils until they are soft and mushy, ensuring they are well-cooked to achieve the desired creamy consistency for the dal.

    Step 2: Preparing the Tadka

    While the lentils are cooking, prepare the tadka (tempering) for the dal. In a separate pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, and dried red chilies to the hot ghee, allowing them to sizzle and release their aromatic flavors.

    Step 3: Adding Aromatics and Spices

    Add minced ginger and green chilies to the pan, stirring to combine with the tadka. Next, add ground spices such as cumin powder, coriander powder, and red chili powder, stirring well to toast the spices and enhance their flavors. Adjust the amount of spices according to your taste preferences, keeping in mind the desired level of heat and spice.

    Step 4: Combining Lentils and Tadka

    Once the lentils are cooked and the tadka is prepared, carefully pour the tadka over the cooked lentils, ensuring it covers the surface evenly. Stir the dal tadka gently to combine the lentils with the aromatic tadka, allowing the flavors to meld together. Let the dal tadka simmer for a few minutes to allow the flavors to infuse, adjusting the consistency with additional water if needed.

    Step 5: Garnishing and Serving

    Before serving, garnish the dal tadka with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a spoonful of lemon juice over the dal tadka to add a tangy kick to the dish. Serve the dal tadka hot with steamed rice, roti, or naan bread for a satisfying and wholesome meal.

    Tips for Perfect Dal Tadka

    Lentil Consistency: Ensure that the lentils are cooked until soft and mushy for the perfect creamy texture of the dal tadka.

    Tempering Technique: Take care not to burn the spices while tempering. The tadka should be aromatic and flavorful without any burnt taste.

    Adjusting Spice Level: Customize the spice level of the dal tadka according to your taste preferences by adjusting the amount of green chilies and red chili powder used in the tadka.

    Variations of Dal Tadka

    Restaurant-Style Dal Tadka: Recreate the flavors of your favorite restaurant-style dal tadka by adding a touch of cream or butter to the dish for extra richness.

    Healthy Dal Tadka: For a healthier version of dal tadka, use minimal oil or ghee for tempering and add a variety of vegetables such as spinach, tomatoes, or carrots to the lentils for added nutrition.

    Protein-Packed Dal Tadka: Boost the protein content of the dal tadka by adding cooked chickpeas or kidney beans along with the lentils for an extra protein boost.

    Benefits of Dal Tadka

    Rich in Protein: Lentils are a excellent source of plant-based protein, essential for muscle repair and growth.

    High in Fiber: Dal tadka is rich in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.

    Nutrient-Dense: Packed with essential vitamins and minerals, dal tadka provides a nourishing and balanced meal option for vegetarians and non-vegetarians alike.

    Frequently Asked Questions (FAQs)

    Can I use different types of lentils for dal tadka?

    Yes, you can use a variety of lentils such as moong dal, masoor dal, or chana dal to make dal tadka according to your preference.

    Can I make dal tadka ahead of time?

    Yes, dal tadka 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 dal tadka gluten-free?

    Yes, dal tadka is inherently gluten-free as it contains no wheat or gluten-containing ingredients.

    Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Cauliflower with Yogurt Gravy

    Cauliflower with Yogurt Gravy

    Cauliflower with Yogurt Gravy

    Cauliflower with Yogurt Gravy

    Cauliflower in spiced yogurt gravy makes a very flavorful side dish. This dish is simply delicious and worth trying. You can serve this with any bread or rice.
    5 from 1 vote
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    Course curry
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cup cauliflower cut into small florets (phool gobi)
    • 3 tbsp oil
    • 1/2 tbsp cumin seeds (jeera)
    • 1/4 tbsp fenugreek seeds (methi dana)
    • 1/4 tbsp mustard seeds (rai)
    • 1/8 tbsp asafetida (hing)
    • 2 tbsp besan, available in Indian grocery stores
    • 1/4 tbsp turmeric (haldi)
    • 1/4 tbsp red chili powder
    • 1 tbsp ginger thinly sliced (adrak)
    • 1 green chili finely chopped
    • 1/2 cup yogurt (curd, dahi)
    • 1 tbsp salt
    • 1/2 tbsp sugar
    • Approx. 1 cup water
    • 2 tbsp cilantro chopped (hara dhania)
    • 1/4 tbsp garam masala, available in Indian grocery stores

    Instructions
     

    • Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • Add cumin, fenugreek, mustard seeds, and asafetida. When the seeds crack, lower the heat to low.
    • Add the besan, stir fry for about one minute until besan becomes light golden brown and becomes lightly aromatic.
    • Add ginger, green chili, turmeric, red chili powder, stir fry for about one minute and add yogurt mix it well and cook for two minutes stirring continuously.
    • Add water and salt bring it to boil, add cauliflower cook 15-18 minutes, stirring occasionally. Cauliflower should be tender and the gravy should be thick. Adjust the thickness of the gravy to taste.
    • Turn off the heat, add cilantro and garam masala and cover the pan for a minute.
    • Cauliflower with yogurt gravy is ready. Serve with any bread or plain rice.
    Tried this recipe?Let us know how it was!

  • Cabbage Pickle Recipe

    Cabbage Pickle Recipe

    Cabbage Pickle

    Cabbage Pickle (Bandh Gobhi Achar)

    Cabbage pickle is a spicy condiment with any meal. This is quick and easy to prepare. Traditionally Indian meals are not complete without pickles / relish.
    5 from 1 vote
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    Course Pickle
    Cuisine Indian

    Ingredients
      

    • 4 cup cabbage sliced, (patta gobhi, bandh gobhi)
    • 3 tbsp mustard seeds coarsely ground, (rai)
    • 1 tbsp fennel seeds coarsely ground (saunf)
    • 1/4 tbsp turmeric (haldi)
    • 1/2 tbsp chili powder adjust to taste
    • 1-1/2 tbsp salt
    • 1/8 tbsp asafetida (hing)
    • 1 tbsp mustard oil (sarso ka tale) this is my preference but you may use olive oil

    Instructions
     

    • Mix all the ingredients together with the cabbage and put in a glass jar. Set the jar in the sun for three to four hours.
    • Pickle can be refrigerated for about two weeks.

    Notes

    Serving Suggestions
    1. Cabbage pickle can also be used as a side dish.
    2. Use the pickle for sandwiches.
    Tried this recipe?Let us know how it was!

  • Spinach Potato Pakora Recipe

    Spinach Potato Pakora Recipe

    Spinach Potato

    Spinach Potato (Aloo Palak) Pakora

    Spinach Potato Pakoras are great as an appetizer, a tasty compliment for your afternoon tea and a spicy delicious snack anytime. They are made with spinach, potatoes, besan and spices and then fried till crispy golden.
    5 from 1 vote
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 large potatoes peeled and cubed in small pieces, (will make 2 cups of cubed potatoes)
    • 2 cup packed spinach roughly chopped
    • 2 green chilies finely chopped, adjust to taste
    • 1 cup besan (gram flour, available in Indian grocery stores)
    • 2 tbsp rice flour
    • 1/2 tbsp red pepper, adjust to taste
    • 2 tbsp coriander crushed (dhania)
    • 1 tbsp mango powder (amchoor, available in Indian grocery stores)
    • 1 tbsp cumin seeds (jeera)
    • 2 tbsp salt
    • ¼ tbsp asafetida (hing)
    • Approx. 2 tbsp of water adjust as needed
    • Also need oil to fry

    Instructions
     

    • Combine all the dry ingredients, besan, rice flour, coriander, cumin seeds, red pepper, salt, mango powder, and asafetida in a bowl. Mix it well.
    • Add potatoes, spinach, and green chilies into dry mix, mix it well and add water as needed to make soft and sticky dough. When you are ready to fry pakoras mix the veggies with dry ingredients, otherwise spinach and potatoes will leave the water because of salt.
    • 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 come up and not change color instantly.
    • Place about one tablespoon of mix holding with your fingers into the oil. Do not over lap the pakoras.
    • Fry the pakoras in small batches; this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
    • Repeat this process for the remaining batches.
    • The crispy, delicious pakoras are now ready to serve.

    Notes

    Tips
    If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.
    Keyword pakora, palak pakora
    Tried this recipe?Let us know how it was!

    How to Make Aloo Palak Pakora: A Step-by-Step Guide

    Aloo Palak Pakora is a delightful gluten free vegan snack that combines the goodness of spinach (palak) with the earthy flavor of potatoes (aloo), all encased in a crispy, golden-brown batter. This popular appetizer is perfect for rainy days or as a tea-time snack. In this comprehensive guide, we will walk you through the process of making delicious Aloo Palak Pakoras step-by-step.

    Preparation and Ingredients for Aloo Palak Pakora

    Before diving into the cooking process, it’s essential to gather all the necessary ingredients. For this recipe, you will need fresh spinach leaves, potatoes, chickpea flour (besan), rice flour, cornstarch, green chilies, ginger, cumin seeds, carom seeds (ajwain), salt, and oil for frying. Ensure that the spinach leaves and potatoes are thoroughly washed and dried before use.

    Tips for Perfect Aloo Palak Pakoras

    To achieve the ideal texture and flavor for your Aloo Palak Pakoras, here are some useful tips:

    Use Fresh Ingredients: Fresh spinach and potatoes are key to a vibrant and flavorful dish.

    Maintain the Oil Temperature: Keep the oil at a consistent temperature while frying to ensure even cooking and crispy pakoras.

    Adjust Spice Levels: Customize the spiciness of the pakoras according to your preference by adding or reducing the amount of green chilies.

    Experiment with Seasonings: Feel free to add your favorite spices or herbs to the batter for extra flavor.

    Serve Immediately: Aloo Palak Pakoras are best enjoyed hot and crispy, so serve them immediately after frying for the ultimate taste experience.

    Variations of Aloo Palak Pakoras

    While the classic Aloo Palak Pakora recipe is delicious on its own, you can also experiment with various ingredients and flavors to create unique variations:

    Cheese-Stuffed Pakoras: Add a savory twist to your pakoras by stuffing them with cheese before frying.

    Paneer Palak Pakoras: Replace potatoes with paneer (Indian cottage cheese) for a rich and creamy texture.

    Spicy Mint Chutney: Serve your Aloo Palak Pakoras with a zesty mint chutney for an extra kick of flavor.

    Mixed Vegetable Pakoras: Incorporate a variety of vegetables like cauliflower, and bell peppers for a colorful assortment of pakoras.

    Gluten-Free Option: Substitute chickpea flour with gluten-free flour for a gluten-free version of this recipe.

    Benefits of Aloo Palak Pakoras

    Aloo Palak Pakoras not only satisfy your taste buds but also offer several health benefits: (H2)

    Rich in Nutrients: Spinach is packed with vitamins, minerals, and antioxidants, while potatoes provide a good source of carbohydrates and potassium.

    Boosts Immunity: The combination of spinach and potatoes helps strengthen the immune system and protect against infections.

    Digestive Aid: The spices used in the pakora batter, such as cumin and ginger, aid digestion and promote gut health.

    Energy Boost: Aloo Palak Pakoras are a satisfying and energizing snack, making them perfect for a quick bite or appetizer.

    Easy to Make: With simple ingredients and easy preparation steps, Aloo Palak Pakoras are a convenient snack option for any occasion.

    FAQs about Aloo Palak Pakoras

    Q: Can I make Aloo Palak Pakoras ahead of time?

    A: While Aloo Palak Pakoras are best enjoyed fresh, you can prepare the batter in advance and fry them just before serving to maintain their crispiness.

    Q: Can I bake Aloo Palak Pakoras instead of frying them?

    A: While frying yields the crispiest results, you can try baking the pakoras in a preheated oven at 400°F (200°C) for approximately 20-25 minutes or until golden brown.

    Q: Can I freeze leftover Aloo Palak Pakoras?

    A: Yes, you can freeze the leftover pakoras in an airtight container for up to one month. Reheat them in the oven or air fryer until heated through before serving.

    Q: Can I use frozen spinach for this recipe?

    A: While fresh spinach is preferred for its vibrant flavor and texture, you can use thawed frozen spinach as a substitute if fresh spinach is not available.

    Q: What can I serve with Aloo Palak Pakoras?

    A: Aloo Palak Pakoras pair well with mint chutney, tamarind chutney, or ketchup. They also make a delicious accompaniment to hot chai or masala tea.

    Aloo Palak Pakoras are a delightful and versatile snack that can be enjoyed on any occasion. Whether you’re hosting a party or simply craving a savory treat, these crispy pakoras are sure to impress. With the guidance provided in this step-by-step recipe, you can easily recreate the authentic flavors of Aloo Palak Pakoras in your own kitchen. So gather your ingredients, heat up the oil, and get ready to indulge in the irresistible crunchiness of these delectable snacks.
    Explore more recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Chocolate Almond Candy

    Chocolate Almond Candy

    Chocolate Almond Candy

    Chocolate Almond Candy

    This is a quick, yummy homemade candy dessert. This is a very simple quick and easy recipe with few ingredients. These candies will be loved by kids and adults alike.
    No ratings yet
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 cup almonds coarsely ground
    • 1-1/4 cup baking chocolate semi-sweet, chopped in small pieces
    • 3 tbsp condense milk sweetened

    Instructions
     

    • Grease a 12 inch flat plate or wax paper and set aside.
    • I am using microwave to melt the chocolate this is easy and quick way to melt, but be careful and, don’t over cook the chocolate. Make sure every utensil you are using to melt the chocolate is dry. If any water comes in contact with the chocolate, it will become grainy and unusable
    • Use microwaveable bowl that doesn't retain too much heat.
    • Microwave chocolate at 30 seconds interval, three times and mix it every time with spoon. If you are able to mix most of the chocolate smoothly, don’t heat any more, keep mixing till all the chocolate melts.
    • In a bowl add almonds, condense milk and 1 tablespoons of melted chocolate.
    • Grease your palms and make the mix into dough. Divide it into 16 equal parts or your preferred size. Roll them into balls.
    • Dip one almond ball into the chocolate, pick using a fork making sure it is coated all around, tip it lightly to drip the extra chocolate and put it over a greased plate. Repeat the same process with remaining balls.
    • Set aside it takes 7-8 hours before chocolate is completely dry.
    Tried this recipe?Let us know how it was!

  • Dodha Burfi Recipe

    Dodha Burfi Recipe

    Dodha Burfi (Punjabi Milk Fudge)

    Dodha Burfi – Punjabi Milk Fudge

    Dodha is a very traditional and festive dessert from state of Punjab. It is best described as an Indian version of fudge. It is made with milk, sugar, and nuts. With this delicious combination of ingredients how can one resist this scrumptious quick and easy dessert?
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 20 pieces

    Ingredients
      

    • 4 cup milk
    • 1-1/2 cup heavy cream
    • 2 cup sugar
    • 3 tbsp fine crack wheat (dahlia)
    • 1 tbsp clarified butter (ghee)
    • 1 cup crushed cashews (kaju)
    • 1 cup crushed almonds (badam)
    • 2 tbsp coco powder
    • 2 tbsp sliced pistachios for garnishing

    Instructions
     

    • In a small pan stir fry crack wheat with butter over medium heat, till it turns brown in color. Set aside.
    • In a heavy bottom pan over medium high heat boil the milk, and heavy cream, together.
    • Let it boil till milk begins to thicken for about 40 minutes, stir occasionally and clean the sides to avoid the milk build up.
    • Add crack wheat and sugar mix well and keep cooking for about 20 more minutes and stirring occasionally and clean the sides to avoid the milk build up.
    • Add coco powder mix well, add cashews and almonds stir continuously till milk has become like soft dough and Burfi start leaving the sides of the pan and also Burfi has start leaving the butter. This should take about 15 minutes.
    • Transfer the Dodha to 12 inch plate shaping it into square or rectangle in about ½ inch thick.
    • While Dodha is still warm cut them in about one inch square. Sprinkle the pistachios over Dodha and lightly press them in.
    • Dodha is ready to serve when it is at room temperature. Dhoda will stay good for about 2 weeks at room temperature or refrigerate for 2-3 months.

    Notes

    Notes
    I am using coco powder for not giving the flavor of chocolate but to give the dark brown color traditional Dodha Burfi has.
    Tried this recipe?Let us know how it was!