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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!

  • Lauki Vadi Ki Sabji

    A bowl of Lauki Vadi Ki Sabji, a traditional Indian dish made with bottle gourd and spiced gram flour dumplings, garnished with fresh cilantro.

    Lauki Vadi Ki Sabji

    Laucki is also known as Bottle gourd. This is a healthy and wholesome lentil and vegetable main dish. I like making Lauki as it is mild in taste and easy to digest. I usually will serve this with plain rice or rotis.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Equipment

    Instant Pot

    Ingredients
      

    • 4 cup laucki

      bottle gourd, peeled and cut into byte size cubes

    • 1/3 cup

      moong dal vadi

      broken into small pieces

    • 3/4 cup tomato puree
    • 1 tsp ginger paste
    • 2 tbsp oil
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tbsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • 1/4 tsp garam masala
    • 1/2 cup water

    Instructions
     

    • I am using instant pot; I am using the instant pot instead of pressure-cooker. Not
      for saving time but ease of use.
    • Heat one tablespoon of oil in instant pot on sautéed mode. Oil should be moderately hot, add moong dal vadi stir-fry till they are light golden brown this should take about 1minute. take out the vadies from instant pot.
    • Add remaining 1 tablespoon of oil, in instant pot keeping on sautéed mode oil should be moderately hot and add cumin seeds. When seeds start to crack, add the asafetida, stir and add tomato puree, ginger, coriander powder, turmeric, salt and chili powder and cook stirring occasional till spice mix start leaving the oil.
    • Add bottle gourd, vadies and 1/2 cup of water. Change the setting to pressure cook on high mode. Set the time for 6 minutes. (At this time instant pot is working just like pressure cooker, it will take same time building the pressure and after cooking releasing the pressure as pressure cooker, advantage is you can take care other work you have to do or even if you have to go out.)
    • Open the instant pot when you are ready. After you open the instant pot adjust the water if you need more, add garam masala.

    Video

    Notes

    I like to serve this with roti or rice. This makes a very satisfying meal.
    Enjoy! Thank you
    Tried this recipe?Let us know how it was!

    Lauki Vadi Ki Sabji: A Flavorful Indian Delight

    Lauki Vadi Ki Sabji is a traditional Indian dish made primarily with bottle gourd (Lauki), lentil nuggets (Vadi), and a variety of spices cooked in a curry or gravy. It is a popular dish among individuals following a vegan, gluten-free, and low-fat diet, making it suitable for those with dietary restrictions such as diabetes.

    The dish typically involves cooking lentil nuggets with bottle gourd and various vegetables in a flavorful curry or gravy made with spices such as cumin, coriander, turmeric, and ginger. It can be easily prepared in an Instant Pot for a quicker cooking process while retaining its nutritional value and flavors.

    Lauki Vadi Ki Sabji provides a wholesome meal option packed with protein from lentils, fibre from vegetables, and essential nutrients, making it a nutritious and satisfying choice for individuals seeking a balanced diet.

    Lauki Vadi Ki Sabji is a traditional Indian dish made with bottle gourd (lauki) and sun-dried lentil dumplings (vadi). This Lauki Vadi Ki Sabji recipe combines the subtle flavors of lauki with the richness of vadi to create a hearty and nutritious dish that’s bursting with flavor. With its simple yet satisfying taste, Lauki Vadi Ki Sabji is a popular choice for everyday meals in Indian households. 

    Step 1: Preparing the Vadi

    To begin, soak the sun-dried lentil dumplings (vadi) in water for about 15-20 minutes until they become soft and pliable. Once softened, squeeze out any excess water from the vadi and set them aside. This step helps ensure that the vadi cook evenly and absorb the flavors of the dish.

    Step 2: Preparing the Lauki

    Peel the bottle gourd (lauki) and cut it into small cubes or slices, depending on your preference. Lauki tends to cook quickly, so it’s essential to cut it into uniform pieces to ensure even cooking. Rinse the chopped lauki under cold water to remove any dirt or impurities before using it in the recipe.

    Step 3: Tempering and Cooking

    In a pan, heat oil or ghee over medium heat and add cumin seeds, mustard seeds, and asafoetida (hing) to the hot oil. Allow the seeds to crackle and release their aroma before adding finely chopped green chilies adding minced ginger for added flavor.

    Step 4: Adding Spices and Lauki

    Once the spices such as turmeric powder, coriander powder, red chili powder, and garam masala to the pan, stirring well to coat with the aromatic spices. Add the chopped lauki to the pan, stirring to combine with the spices. Cover the pan and let the lauki cook until it becomes tender but still retains its shape.

    Step 5: Incorporating the Vadi

    Once the lauki is cooked, add the soaked and squeezed vadi to the pan, gently mixing them with the cooked lauki and spices. Allow the vadi to simmer in the gravy for a few minutes, allowing them to absorb the flavors of the dish. Adjust the consistency of the gravy by adding water as needed to achieve the desired thickness.

    Step 6: Garnishing and Serving

    Before serving, garnish the Lauki Vadi Ki Sabji with freshly chopped cilantro leaves for a burst of freshness and color. Serve the sabji hot with steamed rice or roti for a wholesome and satisfying meal that’s sure to please your taste buds.

    Tips for Perfect Lauki Vadi Ki Sabji

    • Soaking Vadi: Ensure to soak the vadi in water until they become soft and pliable before adding them to the sabji. This step helps prevent the vadi from being too hard or chewy after cooking.
    • Cutting Lauki: Cut the bottle gourd into uniform pieces to ensure even cooking. Avoid overcooking the lauki as it can become mushy and lose its texture.
    • Adjusting Spice Level: Customize the spice level of the sabji according to your taste preferences by adjusting the amount of red chili powder and green chilies used in the recipe.

    Variations of Lauki Vadi Ki Sabji

    • Adding Tomatoes: Enhance the flavor of the sabji by adding chopped tomatoes along with the Tomatoes add a tangy twist to the dish and complement the earthy flavors of the lauki and vadi.
    • Coconut Gravy: For a richer and creamier gravy, add coconut milk or grated coconut to the sabji. Coconut adds a hint of sweetness and depth to the dish, making it more indulgent.

    Benefits of Lauki Vadi Ki Sabji

    • Nutrient-Rich: Lauki is low in calories and rich in essential nutrients such as vitamins, minerals, and dietary fiber, making it a healthy addition to your diet.
    • Protein-Packed: Vadi provides a good source of plant-based protein, essential for muscle repair and growth, making Lauki Vadi Ki Sabji a nutritious meal option for vegetarians.
    • Digestive Aid: Lauki is known for its digestive properties and is often included in Indian cuisine to aid in digestion and promote gut health.

    Frequently Asked Questions (FAQs)

    Can I use store-bought vadi for this recipe?

    • Yes, you can use store-bought sun-dried lentil dumplings (vadi) for convenience. However, homemade vadi may have a fresher flavor and texture.

    Can I make Lauki Vadi Ki Sabji ahead of time?

    • Yes, you can prepare the sabji in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently before serving.

    Is Lauki Vadi Ki Sabji vegan-friendly?

    • Yes, Lauki Vadi Ki Sabji can be made vegan by using oil instead of ghee for tempering and omitting any dairy-based garnishes.

    Explore more delightful Indian recipes on Manjula’s Kitchen, such as Aloo Baingan for another culinary adventure.

  • Aam Ki Dal (Toor dal With Raw Mango)

    Aam Ki Dal (Toor dal With Raw Mango)

    indian dal

    Aam Ki Dal – Toor Dal with Raw Mango – Instant Pot

    Kacche Aam Ki Dal is a very simple dal recipe but delicious. This is Toor dal with raw mango. The tanginess of raw mangoes gives a delicious flavor to dal. Today I am using Instant Pot, that’s what I have been using instead pressure cooker. 
    4.20 from 5 votes
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 1 cup toor dal arhar dal
    • 1/2 cup raw mango peeled and cut into small pieces
    • 1 tsp salt
    • 1/2 tsp turmeric haldi
    • 3 cups water

    Seasoning

    • 2 tbsp ghee clarified butter
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp mustard seeds rai
    • 1/8 tsp asafetida hing
    • 8 curry leaves
    • 1 tbsp green chili cut into small pieces
    • 2 dry red chilies
    • 1/4 tsp red chili powder

    Instructions
     

    • Wash dal changing water few times. 
    • Put dal with 2 cups water into instant pot and add salt, turmeric, and mango. Close the cover and cook on high heat for 8 minutes. Recently I have been using instant pot instead pressure-cooker. It takes the same time as pressure cooker advantage is you don’t have to watch over when it starts steaming and when it is time to turn off. You can take care other things.
    • After dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be.

    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. Turn off the heat, add the cumin seeds, and mustard seeds. When they begin to crack, add the asafetida, curry leaves, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spice mix chaunk over hot dal, before serving.

    Notes

    Notes, I have been using instant pot instead of pressure-cooker. Many people think it is a time saver, no it takes the same time as pressure cooker,  but it is hassle free you start and do other things you need to do, no watching over. it is also easy to clean.
    Tried this recipe?Let us know how it was!

    Raw Mango Dal Fry Recipe: A Tangy Twist to Traditional Dal

    Raw Mango Dal Fry, also known as Aam Ki Dal, is a delightful Indian dish that combines the tangy flavor of raw mangoes with the richness of lentils. This Instant Pot Raw Mango Dal Fry recipe offers a refreshing twist to traditional dal, adding a burst of tanginess and freshness to every bite. With its perfect balance of flavors and nutritious ingredients, Raw Mango Dal Fry is gluten free during the summer months when raw mangoes are in season.

    Step 1: Preparing the Lentils

    Start by rinsing the toor dal (pigeon peas) thoroughly and soaking it in water for about 30 minutes to soften the lentils. Once soaked, drain the water and transfer the dal to a pressure cooker or a large pot. Add fresh water, turmeric powder, and salt to the dal, and cook until it becomes soft and mushy. Cooking the dal until it’s well-cooked ensures a creamy and smooth texture for the dal fry.

    Step 2: Preparing the Raw Mango

    Peel the raw mango and cut it into small pieces, discarding the seed. The raw mango adds a tangy flavor to the dal fry and brings a refreshing twist to the dish. Adjust the amount of raw mango according to your taste preferences and the tartness of the mango.

    Step 3: Tempering the Dal

    In a separate pan, heat oil or ghee over medium heat and add cumin seeds, mustard seeds, and dried red chilies. Allow the seeds to crackle and release their aroma before adding until they turn golden brown and aromatic, enhancing the flavor of the tempering.

    Step 4: Adding Aromatics and Spices

    Add minced ginger, green chilies, and chopped tomatoes to the pan, stirring to combine with the tempering. Cook the mixture until the tomatoes are soft and mushy, adding ground spices such as coriander powder, cumin powder, and red chili powder for additional flavor and depth.

    Step 5: Incorporating the Raw Mango

    Once the tempering is ready, add the chopped raw mango pieces to the pan, stirring gently to coat the mangoes with the aromatic spices. Let the raw mango cook for a few minutes until it becomes soft and releases its juices, infusing the dal fry with its tangy flavor.

    Step 6: Combining the Lentils and Mango

    Once the raw mango is cooked, add the cooked toor dal to the pan, stirring well to combine with the mango and spice mixture. Adjust the consistency of the dal fry by adding water as needed to achieve the desired thickness. Let the dal simmer for a few more minutes to allow the flavors to meld together.

    Step 7: Garnishing and Serving

    Before serving, garnish the Raw Mango Dal Fry with freshly chopped cilantro leaves for a burst of freshness and color. Serve the dal fry hot with steamed rice or roti for a wholesome and satisfying meal that’s sure to please your taste buds.

    Tips for Perfect Raw Mango Dal Fry

    Adjusting Tartness: Taste the raw mango before adding it to the dal fry and adjust the quantity according to its tartness. If the mango is too sour, you can reduce the amount used or balance it with a pinch of sugar.

    Consistency of Dal: Cook the toor dal until it’s well-cooked and soft, ensuring a creamy texture for the dal fry. If the dal is too thick, you can add more water to achieve the desired consistency.

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

    Variations of Raw Mango Dal Fry

    Coconut Mango Dal: Add grated coconut or coconut milk to the dal fry for a creamy texture and a hint of sweetness that complements the tanginess of the raw mango.

    Spicy Mango Dal: Increase the heat level of the dal fry by adding more green chilies or red chili powder for an extra kick of spice.

    Benefits of Raw Mango Dal Fry

    Rich in Vitamin C: Raw mangoes are a good source of vitamin C, which helps boost immunity and promote overall health.

    Digestive Aid: The tangy flavor of raw mangoes aids in digestion and can help alleviate digestive issues such as bloating and indigestion.

    Nutrient-Dense: Raw Mango Dal Fry is a nutritious dish that provides a good balance of protein, fiber, and essential vitamins and minerals, making it a wholesome meal option for all.

    Frequently Asked Questions (FAQs)

    Can I use other lentils for this recipe?

    Yes, you can use other lentils such as masoor dal (red lentils) or moong dal (split mung beans) instead of toor dal for variation.

    Can I make aam ki dal ahead of time?

    Yes, you can prepare the dal fry in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently before serving.

    Can I freeze aam ki dal?

    Yes, you can freeze the dal fry in an airtight container for up to 1 month. Thaw it in the refrigerator overnight and reheat it before serving.

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

  • Makhana Matar Curry

    Makhana Matar Curry

    A bowl of Makhana Matar Curry, a creamy Indian dish made with lotus seeds (makhana) and green peas, garnished with fresh cilantro.

    Makhana Matar Curry

    Makhana Matar Curry is a delicious gravy-based dish. This can be a tasty side dish for formal dinner or even a quiet dinner with a few friends. Makhana and matar is made with a spicy tomato and cashew gravy. I like to serve with fresh hot puris or white rice. 
    4.10 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 3 cup makhana fox nut, phool makhana
    • 3 Tbsp oil
    • 1/4 cup green peas I am using frozen peas

    For Garvy

    • 2 cup tomatoes chopped
    • 1/4 cup cashew kaju
    • 1 Tbsp ginger chopped
    • 1 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 2 tsp coriander powder dhania
    • 1/2 tsp red chili powder lal mirch
    • 1 tsp salt
    • 1 tsp sugar
    • 1/4 tsp garam masala
    • 1/4 cup cilantro finely chopped, hara dhania

    Instructions
     

    • Heat 3 tablespoon of oil in frying pan over low medium heat, add the makhana and roast them stirring continuously until they are crisp, this should take about 3-4 minutes. Keep aside.
    • Blend tomatoes, cashews and ginger to make a pure.
    • Heat the oil in a sauce pan, test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, chili powder, salt and sugar.
    • Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add roasted makhana and green peas mix it well add about 1-1/2 cups of water. Cover the pan and let it cook for 6-7 minutes over low medium heat, until peas are tender. Note: add more water if you like more gravy.
    • Turn off the heat add garam masala and cilantro mix it well. 

    Notes

    Adjust thickness of gravy to your liking, with time Makhana Matar Curry becomes thick.
    Serve Makhana Matar Curry with your choice of bread I like to serve with Paratha, Puri or with Plain Rice. 
    Tried this recipe?Let us know how it was!
  • Idli Chaat (South Indian Appetizer)

    Idli Chaat (South Indian Appetizer)

    A plate of Idli Chaat garnished with sev, diced potatoes, chutneys, and yogurt, creating a colorful and appetizing Indian street food dish.

    Idli Chaat, South Indian Appetizer

    Idli Chaat is a tasty twist to traditional South Indian Idli. This can be served as an appetizer or an afternoon snack. It's quick and easy to make, with the perfect savory flavors! Try this recipe today and you will be satisfied with a great dish! 
    4 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Snack
    Cuisine Indian
    Servings 3 people

    Ingredients
     
     

    • 6 Idlies
    • 1/2 cup potatoes boiled peeled and cut into small pieces
    • 2 Tbsp oil
    • 1/2 tsp salt
    • 1 Tbsp green chili finely chopped
    • 2/3 cup yogurt whipped dahi,curd
    • 3 Tbsp hari cilantro chutney
    • 3 Tbsp tamarind chutney
    • 1/4 cup fine sev

    Instructions
     

    • I am using store bought frozen idlies or you can also use left over idlies. Make sure though frozen idlies to bring to room temperature.
    • Whip the yogurt until smooth. Add a little milk as needed to make the pourable consistency. 
    • Heat 2 tablespoons of oil in a pan and arrange the idle do not overlap them. Cooked the idlis over medium heat, turn them about 3-4 time, till they are light golden brown both sides. This should take about 4 minutes.
    • Transfer them on a plate and stir-fry the potatoes in the same pan sprinkling the 1/4 teaspoon of salt. Stir-fry the potatoes till they start getting light golden color this should take about 2 minutes.  

    Serving the Idli Chaat

    • Arrange the idlies in a serving plate, sprinkle remaining salt ¼ teaspoon. Put ½ the potatoes drizzle the yogurt, cilantro chutney and tamarind chutney. Garnish with green chilies and fine sev.

    Notes

    Notes
    You can slice the idli in about 6 pieces and stir fry. This is another delicious way to serve to serve left over idlies.
    You will also enjoy Dahi Vada, and Bhel Puri. Links for Cilantro Chutney and tamarind Chutney
    Tried this recipe?Let us know how it was!

    Idli Chaat Recipe: A Delicious Twist to a Classic Dish

    Idli Chaat is a delightful fusion of traditional South Indian idlis with a twist of chaat-inspired flavors, creating a quick and easy snack that tantalizes the taste buds with its irresistible appetizers. Idli chaat is a delightful fusion dish that combines the traditional South Indian snack of idli with the flavors of chaat, a popular street food in India. This unique blend of textures and flavors creates a mouthwatering experience that is sure to please your taste buds. In this article, we’ll explore how to make idli chaat at home, step by step.

    Step 1: Preparing the Idlis

    To begin making idli chaat, you’ll need freshly steamed idlis. If you don’t have idlis ready, you can prepare them using your favorite idli batter recipe. Once the idlis are steamed to perfection, allow them to cool slightly before proceeding to the next step.

    Step 2: Cutting the Idlis

    Once the idlis have cooled down, cut them into bite-sized pieces. This step helps to create a perfect base for the chaat toppings and ensures that each bite is filled with flavor.

    Step 3: Assembling the Dahi Idli Chaat

    Now comes the fun part – assembling the dahi idli chaat! Take the cut idli pieces and arrange them on a serving plate. Next, generously drizzle them with creamy yogurt, ensuring that each piece is well-coated. This adds a refreshing tanginess to the dish.

    Step 4: Adding Toppings

    Now, it’s time to add the toppings that will take your idli chaat to the next level. You can get creative with your toppings, but some classic choices include tomatoes, and cilantro. For an extra kick of flavor, sprinkle some chaat masala and roasted cumin powder on top.

    Step 5: Garnishing

    To finish off your dahi idli chaat, garnish it with a handful of nylon sev and a drizzle of tangy tamarind chutney. These final touches not only add visual appeal but also enhance the overall taste of the dish.

    Tips for Making the Perfect Idli Chaat

    • Use freshly steamed idlis for the best texture and flavor.
    • Be generous with the yogurt and toppings to ensure every bite is bursting with taste.
    • Experiment with different toppings and garnishes to customize the chaat according to your references.

    Variations of Idli Chaat

    • For a spicy twist, add some finely chopped green chilies or a dash of red chili powder.
    • Instead of yogurt, you can use whipped cream or sour cream for a different flavor profile.
    • Try adding some boiled chickpeas or sprouts for added protein and texture.

    Benefits of Idli Chaat

    • Idli chaat is a nutritious dish that provides a good balance of carbohydrates, protein, and vitamins.
    • It’s a great way to use leftover idlis and turn them into a delicious snack or appetizer.
    • The probiotics in yogurt make this dish beneficial for gut health.

    FAQs (Frequently Asked Questions)

    Q: Can I use store-bought idlis for this recipe?

    A: Yes, you can certainly use store-bought idlis if you’re short on time. However, freshly steamed idlis will yield the best results in terms of flavor and texture.

    Q: Can I make idli chaat in advance?

    A: While it’s best enjoyed fresh, you can prepare the components of idli chaat in advance and assemble them just before serving to prevent the idlis from becoming soggy.

    Q: Is idli chaat spicy?

    A: The level of spiciness can be adjusted according to your preference. You can make it as spicy or as mild as you like by controlling the amount of green chilies or chili powder you use.

    Exploring Other 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: Paneer Tikka Masala, Chana Chaat (Spicy Chickpea Salad), Pav Bhaji (Spicy Vegetable Hash with Buns), Raj Kachori (Crunchy Chaat), Vegetable Biryani

    Idli Chaat is a delightful dish that brings together the best of both worlds – the comforting flavors of idli and the exciting taste of chaat. With just a few simple ingredients, you can create a dish that is sure to impress your family and friends. So why not give this recipe a try and experience the deliciousness of idli chaat for yourself?

  • Achari Mathri (Masala Mathri)

    Achari Mathri (Masala Mathri)

    Stacks of golden-brown Achari Mathri, a traditional Indian snack, arranged neatly on a white plate.

    Achari Mathri (Masala Mathri)

    Achari Mathries, is a traditional staple snack in North India. They are usually served with spicy pickles, but in this recipe I have added mango pickle spices in the dough instead to add a tangy flavor to the mathri itself. With my family, mathries are a must have while travelling, and now with Achari Mathri, we no longer need the pickle, so it becomes one less thing to carry. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    resting time 15 minutes
    Total Time 40 minutes
    Course Snack
    Cuisine Indian
    Servings 10 people

    Ingredients
     
     

    • 2 cup all purpose flour planin flour, maida
    • 1/2 cup fine sooji samolina
    • 1-1/2 tsp salt
    • 1/4 tsp dry ginger powder saunth
    • 1/4 tsp asafetida hing
    • 1/2 tsp fennel seeds crushed saunf
    • 2 tsp coriander powder dhania
    • 1 tsp yellow mustard seeds powder
    • 1/2 tsp mango powder amchoor
    • 2 tsp red chili flake adjust to taste
    • 4 Tbsp oil
    • 3/4 cup lukewarm water use as needed

    Instructions
     

    • Mix all the ingredients except the water. Add the water little at a time, kneading into a firm dough. Cover the dough and set aside for 15 minutes or more.
      Prick them with a fork all over the rolled dough, so the Mathries do not puff when frying, and Mathries stay crisp.
    • Divide the dough into 3 equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 12-inch circles and thickness of salted crackers.
    • Take a cookie cutter and cut them in rounds. I am using 2-1/2 inch cookie cutter. Use the size and shape to your choice.
    • Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 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 mathris in the oil it should be easy to turn them. Fry the mathris until both sides are light golden-brown. This should take about 7-8 minutes.

    Notes

    Tip
    • Achari Mathries can be stored for a couple of months in airtight containers. 
    • If the mathries are cooked on high heat, they will be soft.
    • You will also enjoy Gulab Jamuns, Besan Ki Burfi, Mathri
    Tried this recipe?Let us know how it was!

  • Sabudana (Tapicoa) Bhel, Chaat

    Sabudana (Tapicoa) Bhel, Chaat

    A vibrant plate of Sabudana (Tapioca) Bhel Chaat, garnished with crispy toppings and drizzled with tamarind chutney.

    Sabudana (Tapicoa) Bhel, Chaat

    Sabudana Bhel this is a delicious appetizer or also can be served with afternoon tea. Sabudana Bhel or I like to call this chaat is an elegant looking dish, that will sure to impress all your family and friends.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    For Sabudana – Tapioca

    • 1/2 cup sabudana tapioca, use the larger pearls
    • 2 tsp oil
    • 1/4 tsp cumin seeds jeera
    • 1/4 tsp mustard seeds rai
    • pinch turmeric haldi
    • 1/2 tsp salt
    • few drops lemon juice

    For Serving

    • 1 cup potato boiled peeled and cut into small cubes
    • 1 Tbsp green chili finely chopped
    • 1/2 tsp salt
    • 1/2 cup peanuts roasted and crushed
    • 2 tsp chaat masala
    • 1/2 cup aloo lacha check existing recipe
    • 1/4 cup tamarind chutney check existing recipe

    Instructions
     

    • Wash sabudana (tapioca) changing the water 2-3 time and soak with one cup of water, soak 8 hours or more. Sabudana will become all most four time in volume and will be soft.
    • Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and mustard seeds after seeds crack add turmeric, lower the heat to low. Add sabudana, and salt. Keep stir frying until sabudana becomes translucence, looks like pearls. This should take about another 4-5 minutes. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. Turn off the heat, and drizzle 3-4 drops of lemon juice and stir.
    • Transfer sabudana to a wide bowl stir for few minutes with fork making sure sabudana pearls are separated and not sticky. Serve the sabudana at room temperature.
    • Add 1/2 teaspoon of salt and green chilies to cubed potatoes, mix it well and set aside.
    • Assembling the Sabudana Bhel, in a serving platter spread the cooked sabudana, sprinkle the roasted peanuts, over peanuts sprinkle the potatoes, then aloo lacha, some more peanuts and drizzle the chutney.

    Notes

    Suggestion, this is a easy recipe, you can prepare every thing in advance, cooked sabudana can be refrigerator for up to a week. Aloo Lacha and tamarind chutney can be stored for months.  
    Tried this recipe?Let us know how it was!

    Introduction to Sabudana Bhel Chaat

    Sabudana Bhel is a quick & easy, gluten-free, and vegan snack with flavors reminiscent of chaat, perfect for Krishna Janmashtami and Navaratri celebrations, offering a delightful appetizer option. In this recipe, we’ll learn how to make sabudana bhel chaat, a delightful and crunchy snack that’s perfect for any occasion. Sabudana, also known as tapioca pearls, is the star ingredient here, lending its unique texture and taste to create a mouthwatering dish. This sabudana bhel recipe combines the traditional flavors of bhel with the subtle nuttiness of sabudana, resulting in a tantalizing treat that’s sure to please your taste buds. Whether you’re looking for a tasty snack to enjoy with your evening tea or planning a party menu, this crispy sabudana bhel is sure to be a hit.

    Preparing the Sabudana Mixture

    To begin making the sabudana bhel, start by soaking the sabudana pearls in water for a few hours until they turn soft and plump. Once the sabudana pearls have soaked well, drain any excess water and spread them out on a clean kitchen towel to remove any excess moisture. Now, heat oil in a pan and fry the sabudana pearls until they turn crispy and golden brown. This step is crucial for achieving that perfect crunch in your sabudana bhel chaat.

    Adding Crunchy Elements

    Next, it’s time to add some crunchy elements to our sabudana bhel mixture. You can use a variety of ingredients such as roasted peanuts, tomatoes, and crunchy sev. These ingredients not only add texture to the dish but also enhance its flavor profile. Feel free to adjust the quantities according to your preference, but make sure to include a good mix of flavors and textures for the best results.

    Seasoning the Bhel

    Once you’ve assembled all the crunchy elements, it’s time to season your sabudana bhel mixture. You can use a combination of spices such as chaat masala, red chili powder, roasted cumin powder, and black salt to add a burst of flavor to the dish. Additionally, you can squeeze some fresh lemon juice over the mixture to give it a tangy twist. Mix everything together until well combined, ensuring that the sabudana pearls are evenly coated with the seasoning.

    Garnishing and Serving

    Finally, garnish your sabudana bhel chaat with some fresh coriander leaves and a sprinkle of nylon sev for an extra crunch. You can also add some pomegranate arils or grated coconut for a pop of color and flavor. Serve the crispy sabudana bhel immediately in individual serving bowls or plates, garnished with some more sev on top for added crunchiness. Pair it with a cup of hot tea or your favorite chutney for a truly satisfying snacking experience.

    Tips for Perfect Sabudana Bhel

    • Soak the sabudana pearls in water for at least 4-5 hours or overnight to ensure they become soft and plump.
    • Drain the soaked sabudana pearls well and spread them out on a kitchen towel to remove excess moisture before frying.
    • Fry the sabudana pearls in batches to ensure they cook evenly and become crispy.
    • Adjust the seasoning according to your taste preferences. You can make the sabudana bhel spicier by adding more red chili powder or tangier by squeezing extra lemon juice.
    • Garnish the sabudana bhel chaat with fresh ingredients like coriander leaves, pomegranate arils, or grated coconut to enhance its visual appeal and flavor.

    Variations of Sabudana Bhel

    • Fruit Bhel: Add diced fruits such as apples, bananas, and grapes to the sabudana bhel mixture for a refreshing twist.
    • Sprouts Bhel: Incorporate sprouted moong beans or chickpeas into the sabudana bhel for added protein and crunch.
    • Vegetable Bhel: Include finely chopped vegetables like cucumber, carrots, and bell peppers to make the sabudana bhel more nutritious and colorful.
    • Sweet Bhel: For a sweet variation, skip the savory seasonings and instead toss the sabudana pearls with honey, yogurt, and chopped fruits for a delicious dessert option.

    Benefits of Sabudana Bhel

    • Gluten-Free: Sabudana is naturally gluten-free, making this sabudana bhel recipe suitable for individuals with gluten intolerance or celiac disease.
    • Rich in Carbohydrates: Sabudana is a rich source of carbohydrates, providing a quick and sustainable source of energy.
    • Easy to Digest: Sabudana is light on the stomach and easy to digest, making it an ideal ingredient for people with digestive issues or those following a bland diet.
    • Versatile: You can customize the sabudana bhel recipe with your favorite ingredients to suit your taste preferences and dietary requirements.
    • Satisfying Snack: This crispy sabudana bhel is not only delicious but also quite filling, making it a satisfying snack option for any time of the day.

    FAQs about Sabudana Bhel

    Q: Can I make sabudana bhel ahead of time?

    A: While it’s best to serve sabudana bhel chaat immediately after preparing it to enjoy its crispiness, you can prepare the sabudana mixture in advance and assemble the bhel just before serving to prevent it from becoming soggy.

    Q: Can I store leftover sabudana bhel?

    A: It’s not recommended to store leftover sabudana bhel as it tends to lose its crispiness over time. However, if you have any leftover mixture, you can refrigerate it in an airtight container for up to a day and reheat it in the oven before serving.

    Q: Is sabudana bhel suitable for fasting days?

    A: Yes, sabudana bhel is a popular dish consumed during fasting days, especially during festivals like Navratri. Just ensure that you use sendha namak (rock salt) instead of regular salt if you’re making it for fasting purposes.

    Q: Can I make sabudana bhel without frying the sabudana pearls?

    A: While frying the sabudana pearls adds a crispy texture to the sabudana bhel, you can try alternative cooking methods such as roasting or air-frying for a healthier version of the dish.

    Q: Can I serve sabudana bhel as a main dish?

    A: While sabudana bhel chaat is typically served as a snack or appetizer, you can definitely enjoy it as a light meal, especially when paired with some yogurt or a side salad for added nutrition.

    Other 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:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Ragda Puri Chaat

    Ragda Puri Chaat

    A plate of Ragda Puri Chaat with crispy puris, spiced chickpea mixture, sev, and tamarind chutney.

    Ragda Puri Chaat

    Ragda Puri is a chaat dish that will leave you licking your fingers. Made with crunchy puris, ragda, and chutney, this recipe is the perfect addition to any chaat menu. This appetizer is easy to make and tastes delicious. 
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
     
     

    • 24 Puries I am using store bought
    • 1 cup vatana
    • 1 cup potato boiled peeled and cubed in small pieces
    • 1 tsp salt
    • 1 tsp black salt
    • 1/4 tsp black pepper
    • 2 tsp sugar
    • 1 Tbsp dry roasted cumin seed powder bhuna jeera
    • 1 Tbsp dry roasted coriander powder bhuna dhania
    • 2 Tbsp ginger chopped
    • 1 small green chili chopped
    • 1/2 cup cilantro chopped
    • 1 Tbsp tamarind chutney
    • 1 Tbsp lemon juice
    • 1 Tbsp green chili finely chopped, optional

    For Serving

    Instructions
     

    • Wash and soak vatana in three cups of water for at least 8 hours. After soaking vatana will be about 2 1/2 times the volume of the original.
    • Put the vatana in a pressure cooker with 2½ cups of water. When the pressure cooker starts to steam, turn the heat down to medium and cook for 10 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Vatana should be soft and tender. I have used instant pot, because it is more convenient.
    • Blend cilantro, green chilies, and ginger, tamarind chutney, and lemon juice.
    • Mix cilantro paste and all the spices, salt, black salt, sugar, black pepper and finely chopped green chili this is optional, to boiled vatana mix the spices well. This is known Ragda. Add hot water if needed Ragda should not be very dry it should have thick gravy, Ragda thickens in consistency as it cools.
    • For serving, make a small hole on top of each puri and arrange them on a platter. Stuff them with the ragda. Drizzle with tamarind chutney and sev.

    Notes

    Ragda Puri Chaat can be prepared few days in advance When you are craving for chaat.
    This is a Healthy Chaat, Ragda has no oil, and can be served by itself, over crackers, over bread, roll with any indian flat bread, or make sandwich .
    Check the recipe for Pani Puri , and Tamarind Chutney 
     
    Tried this recipe?Let us know how it was!

    Ragda Puri Chaat Recipe: A Burst of Flavor in Every Bite

    Ragda Puri Chaat is a popular vegan quick & easy  street food in India, beloved for its medley of flavors and textures. This delectable appetizer consists of crispy puris (fried dough balls) served with ragda, a spicy and tangy curry made from dried white peas. Topped with an assortment of chutneys and sev (crispy chickpea flour noodles), This Chaat is a true delight for the taste buds. In this recipe, we’ll explore how to make it at home, bringing the authentic flavors of the streets right to your kitchen.

    Preparation of Ragda Puri Chaat:

    Begin by soaking dried white peas in water for at least 8 hours or overnight until they become soft. Once soaked, drain the peas and rinse them thoroughly. Then, in a pressure cooker, cook the soaked peas with water, salt, turmeric, and a pinch of baking soda until they are tender and well-cooked. Allow the pressure to release naturally before opening the cooker.

    Tips for Making Perfect Ragda Puri:

    • Soaking the dried white peas overnight ensures that they cook evenly and become tender.
    • Adding a pinch of baking soda while cooking the peas helps to soften them faster.
    • Be sure to cook the peas until they are completely tender but not mushy.
    • Adjust the consistency of the ragda according to your preference by adding more or less water during cooking.

    Assembly of Ragda Puri Chaat:

    Once the ragda is ready, it’s time to assemble the chaat. Take crispy puris and gently crack them open to create a cavity for the filling. Place a spoonful of ragda inside each puri, ensuring that it fills the cavity generously. Next, drizzle some green chutney and tamarind chutney over the ragda-filled puris for a burst of flavor. Sprinkle tomatoes, and cilantro on top for added freshness and crunch. Finally, garnish with sev and a squeeze of lemon juice to complete.

    Variations of Ragda Puri Chaat:

    • Spicy Ragda Puri: If you prefer a spicier chaat, add more green chilies or red chili powder to the ragda mixture. You can also top the puris with finely chopped green chilies for an extra kick.
    • Healthy Ragda Puri: For a healthier version, you can use baked puris instead of fried ones. You can also add boiled sprouts or boiled potatoes to the ragda for added nutrition.
    • Cheese Ragda Puri: For a decadent twist, sprinkle some grated cheese on top of the assembled chaat. The melted cheese adds a creamy and indulgent touch to the dish.

    Benefits of Ragda Puri Chaat:

    It is not only delicious but also nutritious. The dried white peas used in the ragda are rich in protein and fiber, making this dish a filling and satisfying option. Additionally, the assortment of fresh vegetables and chutneys adds essential vitamins and minerals to the chaat, making it a wholesome snack or appetizer.

    FAQs about Ragda Puri Chaat:

    Q: Can I make Ragda Puri Chaat in advance?

    A: While you can prepare the ragda and chutneys in advance, it’s best to assemble the chaat just before serving to ensure that the puris remain crispy.

    Q: Can I customize the toppings in Ragda Puri Chaat?

    A: Absolutely! Feel free to experiment with different toppings such as grated carrots, boiled chickpeas, or chopped bell peppers to create your own unique version of Ragda Puri Chaat.

    Q: Is Ragda Puri Chaat suitable for vegetarians?

    A: Yes, it is a vegetarian dish that is enjoyed by people of all dietary preferences.

    With its vibrant colors, bold flavors, and irresistible crunch is sure to become a favorite among your family and friends. Whether you’re serving it as a snack, appetizer, or light meal, this iconic street food is guaranteed to leave everyone craving for more. So why wait? Gather your ingredients and treat yourself to a taste of India with Ragda Puri Chaat today!

    Other 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:

    Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad) Recipe, Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe, Raj Kachori (Crunchy Chaat) Recipe, Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Make Perfect Chapati, Roti

    Make Perfect Chapati, Roti

    For over 12 years, I’ve been making cooking videos, and I think it’s finally time to address some of the most frequently asked questions about a staple in almost every Indian meal: Chapati (also known as Roti or Phulka). I often get questions like why Chapatis turn out dry or hard, why they’re challenging to roll, or why the dough sticks to the rolling pin or surface.

    So, here are some essential tips for making perfect Chapati. This dough also works great for whole wheat Chapati and Parathas.

    When it comes to Chapati, the dough is key. Generally, you’ll need about 1 cup of whole wheat flour and around 1/2 cup of water (adding water as needed). The goal is a soft dough that doesn’t stick to your fingers, which makes it easier to roll and results in soft Chapatis. Knead the dough well for around 2 minutes, let it rest for 10 minutes, and then give it one final knead before rolling. A good test: press the dough with your fingertip; if the indentation bounces back slightly, your dough is perfect. If it doesn’t, the dough may be too firm, which can lead to dry Chapatis.

    The skillet temperature is another important factor often overlooked. Here’s an easy test: sprinkle a few drops of water on the skillet—if it sizzles, you’re ready to cook. A heavier skillet is ideal for even cooking and can help your Chapati puff up like a balloon.

    You can also refrigerate the dough for 2-3 days. To store it properly, lightly oil the dough and the container. Use a spacious bowl with a tight-fitting cover for best results.

    These tips will help you master the art of making soft, fluffy Chapatis. With a little practice, they’ll become second nature!

  • Baked Vegetable Idli

    Baked Vegetable Idli

    Baked Vegetable Idli Recipe by Manjula

    Baked Vegetable Idli

    Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
    4.84 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Fermenting Time 30 minutes
    Total Time 30 minutes
    Course Side Dish
    Cuisine Indian
    Servings 6 people

    Ingredients
     
     

    • 1 cup coarse sooji semolina
    • 1/2 cup yogurt dahi, curd
    • 1/2 cup bell pepper finely chopped, capsicum, I am using green and yellow for color
    • 1 green chili finely chopped
    • 1 piece ginger finely grated
    • 2 Tbsp cilantro chopped, hara dhania
    • 1 cup water as needed
    • 1 tsp ENO fruit salt
    • 1 tsp salt

    For Seasoning

    • 1 Tbsp oil
    • 1/4 tsp cumin seeds jeera
    • 1/4 tsp mustard seeds rai

    Instructions
     

    • Preheat the oven at 350 degrees (F).
    • Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside.
    • I am using mini cupcake tray, will make 24 idli, oil it and set aside.
    • Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
    • Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
    • Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven.
    • Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides.
    • Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom.

    Notes

    Notes: 
    First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you don’t cover Idlies, they will be dry and will lose the softness and texture.
    you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container.
    Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
    Keyword Kid Friendly, Rava Idli, Snack, South Indian Cuisine
    Tried this recipe?Let us know how it was!

    Baked Vegetable Idli Recipe: A Healthy Twist to Classic South Indian Cuisine

    Baked Vegetable Idli is a versatile dish that perfectly fits various occasions and preferences. It serves as an ideal choice for appetizers, breakfast recipes, and even as a lunch box suggestion. During festive seasons like Diwali and Navaratri, it can be a delightful addition to the menu. Its kid-friendly nature makes it a hit among children, while its ease of preparation qualifies it as a quick and easy snack option. Additionally, its nutritious blend of vegetables adds a healthy touch, making it suitable for party recipes as well.

    Introduction to Baked Vegetable Idli Recipe

    If you’re looking to add a nutritious twist to your traditional South Indian breakfast, look no further than this delightful baked vegetable idli recipe. Vegetable idli is a beloved dish in Indian cuisine, cherished for its soft texture and aromatic flavors. In this rendition, we’ll explore how to make vegetable idli even healthier by baking it instead of the traditional steaming method. Packed with the goodness of assorted vegetables and aromatic spices, these baked vegetable idlis are not only delicious but also a wholesome treat for the entire family.

    Step-by-Step Guide on How to Make Vegetable Idli

    Preparing the Batter for Baked Vegetable Idli

    To start making baked vegetable idli, begin by soaking idli rice and split urad dal separately for about 4-6 hours. Once soaked, drain the water and grind them separately to a smooth consistency. Mix both the batters together in a large bowl and add some salt. Allow the batter to ferment overnight, ensuring it doubles in volume. Fermentation is crucial for the characteristic fluffy texture of idlis.

    Incorporating Assorted Vegetables for Added Nutrition

    While the batter ferments, prepare your choice of vegetables. Carrots, peas, bell peppers, and corn work wonderfully in this recipe. Finely chop or grate the vegetables and sauté them lightly with some mustard seeds, curry leaves, and green chilies for a burst of flavor. Once the vegetables are tender, mix them into the fermented idli batter.

    Baking the Vegetable Idlis to Perfection

    Preheat your oven to 350°F (175°C) and grease an idli tray with some oil. Pour the vegetable-laden batter into the idli molds, filling them about three-fourths of the way. Place the tray in the preheated oven and bake for 20-25 minutes or until the idlis are cooked through and have a golden hue on top. Once done, remove the tray from the oven and allow the idlis to cool slightly before unmolding them.

    Serve and Enjoy the Baked Vegetable Idlis

    Once cooled, gently remove the baked vegetable idlis from the molds and serve them warm with a side of coconut chutney or sambar for an authentic South Indian experience. These idlis make for a nutritious breakfast option or a wholesome snack any time of the day. Their vibrant colors and enticing aroma are sure to make them a hit with your family and friends.

    Tips for Making Perfect Baked Vegetable Idlis

    • Ensure the batter is well-fermented for soft and fluffy idlis.
    • Don’t overmix the batter after adding vegetables to retain their crunchiness.
    • Adjust the baking time according to your oven as the temperature may vary.

    Variations of Baked Vegetable Idli Recipe

    • Cheese-Stuffed Baked Vegetable Idlis: Add a surprise element by stuffing the idlis with cheese before baking for a gooey, indulgent twist.
    • Spinach and Fenugreek Baked Idlis: Boost the nutritional value by adding finely chopped spinach and fenugreek leaves to the batter for an extra dose of vitamins and minerals.
    • Masala Baked Idlis: Infuse the idlis with the flavors of garam masala, cumin, and coriander for a spicier variation.

    Benefits of Including Baked Vegetable Idlis in Your Diet

    • Nutrient-Rich: Packed with vitamins, minerals, and fiber from assorted vegetables, baked vegetable idlis make for a wholesome and balanced meal.
    • Low in Calories: Baking eliminates the need for excess oil, making these idlis a healthier alternative to their fried counterparts.
    • Suitable for All Ages: From toddlers to seniors, everyone can enjoy these soft and easily digestible idlis as part of a well-rounded diet.

    Frequently Asked Questions (FAQs) About Baked Vegetable Idlis

    Q: Can I use any other vegetables apart from the ones mentioned in the recipe?

    A: Absolutely! Feel free to experiment with your favorite vegetables or whatever you have on hand. Just ensure they are finely chopped or grated for even distribution.

    Q: Can I make the batter in advance and store it for later use?

    A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 2-3 days. Remember to bring it to room temperature before baking the idlis.

    Q: Can I freeze the baked vegetable idlis?

    A: While it’s best to consume them fresh, you can freeze the baked idlis in an airtight container for up to a month. Reheat them in the microwave or oven before serving.

    Explore More Recipes from Manjula’s Kitchen

    • Appetizers: Try out the flavorful Spinach Cheese Balls for a delectable appetizer that’s sure to impress your guests.
    • Beverages: Quench your thirst with the refreshing Mango Lassi, a classic Indian yogurt-based drink bursting with tropical flavors.
    • Desserts: Indulge your sweet tooth with the decadent Gulab Jamun, soft and spongy milk dumplings soaked in a fragrant sugar syrup.

    With this comprehensive guide, you’re all set to whip up a batch of wholesome baked vegetable idlis that are as nutritious as they are delicious. Whether enjoyed for breakfast, as a snack, or even as part of a meal, these idlis are sure to become a favorite in your culinary repertoire.

    If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen? Vegetable Pakoras, Paneer Tikka, Aloo Gobi (Potato Cauliflower), Samosa, Mango Lassi

    Explore these recipes and more for a culinary journey through the vibrant and diverse flavors of Indian cuisine.

  • Cucumber (Kheera) Raita

    Cucumber (Kheera) Raita

    Cucumber Raita

    Cucumber (kheera) Raita

    Cucumber Raita is a delightful refreshing side dish and compliment to any meal. Raita is made so many ways, but the main ingredient is always the yogurt. Cucumber raita is one of my favorites especially during the summer. This is a quick and easy recipe. I also like to serve cucumber raita as a spread or dipping sauce. 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 1 cup yogurt curd, dahi
    • 1 cup cucumber shredded
    • 1/2 tsp salt
    • 1/2 tsp black salt
    • 1/2 tsp cumin seeds roasted
    • 1/8 tsp black pepper
    • 1/2 tsp green chili finely chopped
    • 1 Tbsp mint leaves finely chopped
    • 1/8 tsp red chili pepper for garnishing

    Instructions
     

    • In a bowel beat the yogurt until it is smooth and creamy.
    • Peel and shred the cucumber.
    • Mix shredded cucumber, salt, black salt, cumin powder, green chili, mint leaves to yogurt and mix it well.
    • Garnish with chili powder and few mint leaves. Serve chill.

    Notes

    Notes
    Use the measurements for your guide line, especially in this recipe you can adjust all the ingredients to your taste easily.
     
    Keyword Homemade, Kheera Raita, Quick And Easy
    Tried this recipe?Let us know how it was!

    How to Make Cucumber Raita 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, Pumpkin Raita & Lauki ka Raita. Here we are focussing on making Cucumber Raita alternatively referred to as Kheera Raita, it is a simple quick & easy, gluten free, kid friendly, and nutritious yogurt-based recipe featuring cucumber (either chopped or grated) and a selection of Indian spice powders. 

    Raita Preparation: 

    In this essential step of creating cucumber raita, start by taking a bowl, a fundamental vessel in the art of crafting this versatile condiment. Vigorously beat the yogurt until it achieves a smooth and creamy consistency, as outlined in the cucumber raita recipe. This initial phase not only sets the stage for the delightful texture that characterizes well-prepared raita but also forms the cornerstone of what is raita – a harmonious blend of yogurt and flavorful ingredients.

    Cucumber Preparation for Raita: 

    Begin by peeling and shredding the cucumber, a crucial element in the cucumber raita recipe. The cucumber, when finely shredded, contributes a refreshing and hydrating quality to the raita, enhancing both its taste and texture.

    Assembling Cucumber Raita:

    Combine the shredded cucumber with a blend of essential ingredients to form the heart of the cucumber raita recipe. Add a pinch of salt, black salt, cumin powder, finely chopped green chili, and mint leaves to the beaten yogurt. Gently mix these components, ensuring a harmonious amalgamation that brings out the unique flavors of each ingredient.

    Exploring Raita’s Culinary Roots: 

    For individuals unacquainted with the culinary world of India, raita stands as a venerable traditional condiment, with its foundation resting on the velvety canvas of yogurt. This versatile accompaniment holds a distinguished place in Indian cuisine, offering a cooling and harmonious contrast to the robust flavors of spicy or highly seasoned main courses. Raita, in its various forms, serves as a multifaceted companion, enriching the dining experience by not only providing a soothing respite but also enhancing the overall gastronomic journey.

    Among the diverse array of raita variations, cucumber raita emerges as a particularly popular and refreshing choice. This delightful rendition introduces the crispness and succulence of cucumber into the creamy tapestry of yogurt, creating a harmonious fusion of textures and flavors. The cool and hydrating properties of cucumber perfectly complement the tanginess of the yogurt, offering a palate-cleansing experience that balances and enhances the overall meal.

    Cucumber raita is not only a culinary delight but also serves as a testament to the artistry inherent in Indian gastronomy. Its simplicity is deceptive, for within the seemingly uncomplicated blend of yogurt and cucumber lies a symphony of tastes and textures that elevate the dining experience. Whether enjoyed alongside aromatic biryanis, spicy curries, or as a refreshing dip for flatbreads, cucumber raita stands as a testament to the ingenious ways in which Indian cuisine balances and enhances flavors, making it a cherished and indispensable element of the culinary tapestry.

    Final Touch and Presentation: 

    As a finishing touch to your cucumber raita, garnish it with a sprinkle of chili powder and a few additional mint leaves. This not only enhances the visual appeal of the raita but also adds a subtle kick of spice and an extra burst of freshness. Serve the cucumber raita chilled to maximize its cooling effect, making it a perfect pair well with Vegetable Pulao, Veg Biryani, Chole Biryani, Paneer Pulao, or any other rice preparation. 

  • Paneer Methi (Methi Malai Paneer) Recipe by Manjula

    Paneer Methi (Methi Malai Paneer) Recipe by Manjula

    Paneer Methi

    Paneer Methi (Methi Malai Paneer)

    Paneer Methi is a delicacy of Northern India. This recipe is paneer with creamy gravy flavored with dry fenugreek leaves known as Fasoori Methi. Paneer Methi is a perfect side dish for formal dinner or even a quiet dinner where you want to impress someone. Any way or time you serve this, it is delicious.
    4.60 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1-1/2 cups paneer cubed in about 1/2 inch pieces used 8oz paneer
    • 1-1/2 cups tomatoes chopped
    • 1 Tbsp ginger chopped
    • 1 green chili chopped
    • 2 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/4 tsp turmeric haldi
    • 1/4 tsp red chili powder lal mirch
    • 2 Tbsp cashew powder kaju
    • 2 tsp coriander powder dhania
    • 1 tsp fennel seed powder saunf
    • 1 Tbsp dry fenugreek leaves kasoori methi
    • 1 tsp salt
    • 1-1/2 cup milk
    • 1/4 tsp garam masala

    Instructions
     

    • Rub the kasoori methi between your palms and remove the stems if there is any, set aside.
    • Blend tomatoes, ginger, green chili to fine paste. Set aside.
    • Heat one teaspoon of oil in a pan on low heat stir fry the paneer until they are light gold in color, take them out.
    • Heat the remaining oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder, and cashew powder stir for a minute.
    • Add tomato paste, coriander, fennel seed powder, salt and kasoori methi, keep stirring till tomato start leaving the side of the pan, this should take 3-4 minutes. Add milk, and cook for 2-3 minutes. Add paneer and let it cook over low heat for 2-3 minutes. This is the time you can add water as needed if gravy is too thick. Add garam masala stir and turn off the heat.
    • Paneer Methi is ready. 

    Notes

    To make vegan, Substitute paneer with tofu and milk with coconut milk
    Serve Paneer Methi with Naan, or Lacha Paratha.
    Keyword Gluten Free, No Garlic, No Onion, Paneer In Creamy Gravy, Paneer With Fenugreek, Party Food
    Tried this recipe?Let us know how it was!

    Methi Paneer Recipe: A Palate-Pleasing Dish 

    Methi Malai Paneer Recipe is a popular party recipe in Indian cuisine. This flavorful veg gravy dish is rich in high protein and gluten-free combining the richness of paneer (Indian cottage cheese) with the distinct taste of kasuri methi (fenugreek leaves), creating a harmonious blend of textures and aromas.

    Kasuri Methi Preparation: Unlocking Aromatic Richness 

    To commence the Methi Malai Paneer recipe start with the preparation of kasuri methi. This involves a tactile step of rubbing fenugreek leaves between the palms to unlock their aromatic flavors, carefully removing any stems present. Once this initial step is completed, the kasuri methi takes center stage, ready to infuse its unique essence into the dish.

    Tomato-Based Foundation: Crafting Depth and Color 

    The methi malai paneer recipe continues by creating a robust base for the dish. Tomatoes, ginger, and green chili unite in a harmonious blend, resulting in a fine paste that serves as a fundamental component. This tomato-based paste contributes not only vibrant color but also imparts a deep, layered flavor profile to the Methi Paneer. After blending, the mixture patiently awaits its turn to seamlessly integrate into the unfolding cooking process.

    Paneer’s Golden Prelude: A Textural Symphony Begins 

    Transitioning to the cooking phase as we go further in the methi malai paneer recipe add a teaspoon of oil is heat in a pan over low flame. Paneer cubes take center stage as we gently stir-fry until achieving a light golden hue. This initial culinary dance ensures that the paneer attains a delightful texture, priming it to absorb the forthcoming flavors with grace and precision.

    Spiced Elevation: Building a Fragrant Foundation 

    Post-paneer preparation, add the remaining oil in a saucepan over medium heat. Include Cumin seeds as they start to crackle and release their earthy aroma. Lower the heat, while a symphony of asafetida, turmeric, chili powder, and cashew powder join the stage, creating a fragrant and flavorful foundation for the paneer methi.

    Tomato Tapestry: Melding Flavors with Precision 

    The tomato paste, a star player prepared earlier, enters the culinary arena as part of the methi paneer recipe. Coriander, fennel seed powder, salt, and the patiently waiting kasuri methi are added. The ensemble is stirred diligently until tomatoes gracefully release from the pan’s sides, a visual and flavorful indication of the meticulous incorporation of diverse elements. This nuanced cooking process takes approximately 3-4 minutes, allowing flavors to intertwine and harmonize.

    Creamy Symphony: Milk’s Contribution to Indulgence

    To further elevate the dish, milk makes its entrance, contributing a creamy texture that enhances the overall indulgence of paneer methi. The mixture is allowed to simmer, a gentle dance of flavors taking place over 2-3 minutes. The paneer absorbs the creamy richness of the sauce, with the flexibility to adjust the consistency by adding water if the gravy proves too thick.

    Paneer’s Reunion: Absorbing Creamy Richness 

    The previously stir-fried paneer cubes re-enter the pan, allowing them to luxuriate in the creamy tomato and spice-infused gravy. Over low heat, this reunion lasts for an additional 2-3 minutes, ensuring the paneer absorbs the full spectrum of flavors, resulting in a well-balanced and delectable paneer methi.

    Garam Masala Finale: Aromatic Culmination 

    As a grand finale, garam masala is introduced to the dish, enhancing the overall aromatic profile and weaving together the diverse flavors into a harmonious conclusion. A final stir marks the end of the culinary symphony, and the heat is turned off, signaling the completion of the Methi Paneer recipe. The result is a tantalizing masterpiece that marries the succulence of paneer with the unique bitterness of fenugreek leaves, promising to delight the fortunate taste buds that savor this culinary creation of paneer methi.

    If you liked this recipe, try our other recipes such as Shahi Paneer, Paneer Sandwich, Masala Bell Pepper, Masala Paneer & Mattar Paneer

     

  • Stuffed Masala Rava Idli

    Stuffed Masala Rava Idli

    Stuffed Idli (Masala Idli)

    Stuffed Masala Rava Idli, Spicy Chana Dal Stuffing, Healthy Snack, Easy Idli Recipe

    Stuffed Idli is a delicious and healthy snack. For the filling, I used spicy chana dal stuffing which makes it unique and also flavorful. I like to serve stuffed Idli with tea or as an appetizer with a side of cilantro chutney. This also makes a great lunch box meal as it is very healthy and satisfying.
    This recipe will make about 14 Idlies.
    4 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    For Idli

    • 1 cup coarse sooji Rava, samolina
    • 1/2 tsp salt
    • 1/2 cup yogurt dahi, curd
    • 3/4 cup water as needed
    • 1 tsp ENO fruit salt

    Stuffing

    • 1/2 cup chana dal bangal gram
    • 1/2 cup potato boiled and cut into small cubes
    • 2 Tbsp green chilies chopped
    • 1 tsp ginger shreddded
    • 1 tsp salt
    • 1/4 tsp turmeric haldi
    • 1 tsp coriander powder dhania
    • 1 tsp dry mango powder amchoor
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/4 tsp garam masala

    Utensils for Making Idlis, Idli stand, or Alternatively, an egg poacher can work just as well, if you do not have an Idli stand.

    Instructions
     

    • For stuffing soak dal for at least 3 hours, drain the water. 
    • Grind all the stuffing mix except potato in a grinder to make coarse paste, do not use any water I like to use food processer. Stuffing should be moist. Add potatoes and mix it well, Set aside.
    • Mix sooji, salt, and yogurt, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
    • To make stuffed idli, grease the idly plate. Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. 
    • pour about 1 tablespoon of batter and spread evenly. Now add 2 teaspoons of masala and pour over about one tablespoon idly batter covering the filling. Repeat the process. Place the stand into the steaming pot.
    • Cover the pot and steam idles for about 12 minutes on medium heat. Insert a fork in the center of one idli. If the fork comes out clean, remove the stand from the pot. Do not overcook idles, as they will lose their softness and dry out as they cool.
    • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.

    Notes

    Suggestions
    Stuffed Idli can be refrigerated for a week or freeze them for about a month. I like to brush the Idli lightly with butter before serving. Serve them your choice of chutney, Coconut Chutney, Hari Cilantro Chutney, Peanut Chutney
    Tried this recipe?Let us know how it was!

    Masala Stuffed Idli Recipe: A Delicious Twist on Traditional Idlis

    Indulge in the delightful fusion of flavors with this masala stuffed idli recipe. These stuffed masala idlis offer a tantalizing twist to the traditional South Indian favorite snacks. Bursting with aromatic spices and savory fillings, these idlis are sure to be a hit at your dining table.

    Prepare the Stuffing: First, soak the dal for at least 3 hours. This allows the dal to soften and become easier to grind. After soaking, drain the water completely. Next, grind all the ingredients for the stuffing mix (except the potatoes) in a grinder or food processor. Aim for a coarse paste consistency, and avoid adding any water during grinding. The natural moisture from the ingredients should be enough. Once you have a coarse paste, add the boiled and mashed potatoes to the mix. Combine everything well by hand until the stuffing is evenly distributed and moist. Set the stuffing aside while you prepare the batter.

    Make the Batter: In a separate bowl, combine the sooji (semolina), salt, and yogurt. Start by mixing these dry ingredients together. Then, gradually add water while mixing. You want the batter to reach a pancake-like consistency, thick enough to coat the back of a spoon but still pourable.  Once you achieve the desired consistency, set the batter aside to rest for at least 30 minutes. This resting time allows the sooji to soften and absorb the liquids, resulting in fluffier idlis.

    Assemble and Steam the Idlis: Now it’s time to assemble your stuffed idlis. Begin by greasing your idli plates to prevent sticking. Next, add Eno Fruit Salt to the batter and mix it in quickly and gently. The Eno will cause the batter to foam and rise. This is why it’s important to work quickly after adding it. Immediately spoon the batter into the greased idli molds.

    Fill and Steam: Here comes the stuffing! Add about 1 tablespoon of batter to each idli mold and spread it evenly to create a base. Now, place 2 teaspoons of your prepared stuffing mixture in the center of the batter. Finally, top the stuffing with another 1 tablespoon of batter, covering the filling completely. Repeat this process for all the idli molds. Once filled, carefully place the idli stand into a steamer pot.

    Steaming and Checking for Doneness: Cover the steamer pot with a lid and turn on the heat to medium. Steam the idlis for approximately 12 minutes. To check for doneness, insert a fork into the center of one idli. If the fork comes out clean without any batter residue, your idlis are cooked through. Be mindful not to overcook them, as they can become dry and lose their soft texture as they cool.

    Serve and Enjoy: Once cooked, remove the idli stand from the steamer and let the idlis cool for just a few minutes before attempting to remove them from the molds. They should come out easily without sticking. Now you can enjoy your delicious homemade stuffed idlis!

    Variations to Try

    For a spicy kick, consider adding a teaspoon of red chili powder or finely chopped green chilies to the masala filling. You can also experiment with different vegetables such as bell peppers, cauliflower, or spinach to create your unique variations of masala stuffed idli.

    Tips for Perfect Stuffed Idlis

    • Ensure that the idli batter is well-fermented for soft and fluffy idlis.
    • Use a non-stick idli mold or grease the molds lightly with oil to prevent sticking.
    • Be gentle while stuffing the idlis to avoid breaking them.
    • Steam the idlis on medium heat for the best results.

    Benefits of Masala Stuffed Idlis

    • Provides a wholesome and nutritious meal, packed with the goodness of vegetables and spices.
    • Offers a creative twist to traditional idlis, appealing to both kids and adults alike.
    • Can be customized to suit individual taste preferences and dietary requirements.
    • Makes for a convenient and portable meal option for on-the-go consumption.

    FAQs (Frequently Asked Questions)

    Q: Can I make the masala filling in advance?

    A: Yes, you can prepare the masala filling ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it before stuffing the idlis.

    Q: Can I freeze stuffed idlis for later use?

    A: Yes, you can freeze leftover stuffed idlis in an airtight container for up to a month. Thaw them in the refrigerator overnight and steam them again before serving.

    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.

  • Besan Ka Halwa

    Besan Ka Halwa

    Besan Ka Halwa

    Besan Ka Halwa

    Besan Ka Halwa is a traditional Indian dessert and made using different flour, lentils, nuts and vegetables. Besan Ka Halwa is one of my favorite Halwas. This is delicious and also quick and easy to make. When you roast the besan, the house is full of sweet aroma. Besan Ka Halwa is also gluten free.
    3.89 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 12 minutes
    Total Time 17 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup coarse besan ladoo ka besan, gram flour
    • 1/2 cup clarified butter ghee
    • 1 cup sugar
    • 1/4 tsp cardamom powder ilachi
    • 2-1/2 cup water
    • 2 Tbsp almonds sliced

    Instructions
     

    • Boil the water with sugar, and cardamom powder in a sauce pan over low medium heat. Bring to a boil and Set aside.
    • Melt the clarified butter in a frying pan on low medium heat. Add besan and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Besan will be golden brown in color and will have a light sweet aroma.
    • Add the syrup slowly, as you add the syrup to besan water will splatter.
    • Turn down the heat to low and let it cook for about 2-3 minutes.
    • Besan will absorb the water, as the Halwa cools so keep Halwa a little softer then you like.
    • Garnish with cashews.

    Notes

    Serving suggestion
    Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.
    Variations
    Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfi.
    Tried this recipe?Let us know how it was!

    Besan ka Halwa is a classic Indian dessert made from besan (gram flour), ghee (clarified butter), sugar, and aromatic spices. This sweet treat is loved for its rich flavor, creamy texture, and irresistible aroma. 

    Whether served warm or at room temperature, Besan ka Halwa is a delightful dessert that’s perfect for celebrating special occasions such as a party recipe or even festive occasions such as diwali, holi, ganesh chaturthi or janmashtami or simply made to satisfy one’s sweet tooth. 

    Variations of Halwa:

    Although Besan ka Halwa can be considered to be one of the most savoury and fulfilling desserts amongst all halwas, here we have a list of some halwas that can be savoured and enjoyed all along with friends and family. 

    1. Gajar ka Halwa: Gajar Ka Halwa is a classical Indian dessert, this is also known as gajraula. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavoured with cardamom.
    2. Atta Ka Halwa: Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavoured with cardamom.
    3. Sooji ka Halwa: Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as prasad.
    4. Sweet Potato Halwa: Sweet Potato Halwa, an eggless pudding, stands out as one of the simplest Halwa recipes to prepare. Infused with the delicate and distinctive flavors of cardamom and cinnamon, it serves as a deliciously warm dessert ideal for chilly winter evenings.

    Tips for Making Perfect Besan ka Halwa:

    Use Good Quality Gram Flour: Use fresh and high-quality gram flour (besan) to make Besan ka Halwa for the best flavor and texture. Fresh besan has a nutty aroma and a smooth texture, which enhances the taste of the halwa.

    Roast the Gram Flour Well: Roast the gram flour in ghee until it turns golden brown and fragrant. Properly roasting the gram flour is crucial for developing the rich and nutty flavor of the halwa.

    Control the Sweetness: Adjust the amount of sugar according to your taste preferences. Some people prefer Besan ka Halwa to be sweeter, while others prefer it less sweet. Start with a smaller amount of sugar and add more if needed.

    Garnish with Nuts and Saffron: Garnish Besan ka Halwa with chopped nuts such as almonds, pistachios, and cashews, as well as a few strands of saffron for a luxurious touch. The nuts add crunch and texture, while saffron adds color and aroma to the halwa.

    FAQs about Besan ka Halwa:

    Can I make Besan ka Halwa ahead of time? 

    Yes, Besan ka Halwa can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the halwa gently on the stovetop or in the microwave before serving.

    Can I freeze Besan ka Halwa? 

    While Besan ka Halwa can be frozen, its texture may change slightly upon thawing. If freezing, allow the halwa to cool completely before transferring it to a freezer-safe container. Thaw the halwa in the refrigerator overnight before reheating.

    Is Besan ka Halwa vegan-friendly? 

    Traditional Besan ka Halwa is made with ghee (clarified butter), which is not vegan. However, you can make a vegan version of Besan ka Halwa by using plant-based ghee or oil instead of dairy ghee.

    Is Besan ka Halwa gluten-free? 

    Yes, Besan ka Halwa is gluten-free as it is made from gram flour, which is naturally gluten-free. However, be cautious of cross-contamination if you have a severe gluten allergy or celiac disease.

    Besan ka Halwa is a luxurious and aromatic dessert that’s perfect for indulging in on special occasions or as a sweet treat for your loved ones. 

    With its rich flavor, creamy texture, and endless variations, Besan ka Halwa is sure to become a favorite in your dessert repertoire. Whether enjoyed warm or at room temperature, this halwa is guaranteed to satisfy your sweet cravings and leave you feeling content and happy.

    Besan ka Halwa goes best even at marriage and big events hence its often served as people’s favorite choice of sweet dessert after every celebration and is a great hit among family gatherings and unions.

  • Gatte Ki Sabji (Rajasthani Cuisine)

    Gatte Ki Sabji (Rajasthani Cuisine)

    Gatte Ki Sabji

    Gatte Ki Sabji

    Gatte Ki Sabji is a traditional dish from Rajasthan. These steamed gram-flour dumplings are cooked in a spicy gravy. This mouth-watering dish will complement any meal. Enjoy Gatte Ki sabji with roti or plain rice. The recipe is also vegan and gluten free.
    4.64 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 40 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Gatte

    • 2 cups besan gram flour
    • 4 Tbsp oil canola or vegetable oil
    • 1 tsp salt
    • 1 tsp red chili powder adjust to taste
    • 1/8 tsp asafetida hing, asafetida is gluten free spice, but asafetida powder contains some wheat flour, gluten free asafetida, is available on amazon.

    For Gravy

    • 3 Tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp fennel seeds saunf
    • 2 bay leaves tejpat
    • 2 dry red chilies
    • ½ tsp red chili powder
    • 1/2 tsp turmeric haldi
    • 1 tablespoon coriander powder dhania
    • 1 tsp salt
    • 1 Tbsp Kasuri Methi
    • 1 tsp mango powder amchoor
    • 1/2 tsp garam masala

    Instructions
     

    • Mix all the ingredients for gatte together and make a stiff dough, using water as needed. You will need about 1/3 cup of water. Knead the dough well, let it rest for 10 minutes. Divide the dough into 8 parts and roll them in calendar about half inch thick.
    • Bring about 4 cups of water to boil in a pan on medium high heat. Gently drop the Gatte logs in boiling water. After it comes to boil, cover the pan and reduce the heat to medium low, and cook them cover for about 12-15 minutes’ gate should be floating on the top and will have bubbles all around.
    • Take them out from water and save the water, this will be used for making gravy. let them cool for few minutes and cut them in about half inch-thick slices.
    • Heat the oil in heavy bottom pan over medium heat, add fennel seeds, asafetida, red chilies stir and add Gattes, stir-fry for about 4-5 minutes until they are light golden brown.
    • Add bay leaves, chili powder, turmeric, coriander powder, and salt, stir-fry for about 2 minutes.
    • Add the water we saved, and Kasuri Methi boil for about 10 minutes over low medium heat, covered. This is the time add more water to adjust the thickness of the gravy. As Gatte Ki Sabji will cool off it gravy will become thick.
    • Turn off the heat and add mango powder, and garam masala, Gatte Ki Sabji is ready to serve.
    Tried this recipe?Let us know how it was!

    Authentic Rajasthani Gatte Ki Sabji: A Savory Besan Gatte ki Sabji

    Gatte ki sabji is a traditional Rajasthani dish popularly enjoyed during festivals like Karwa Chauth and Navaratri. It’s a gluten-free and vegan delicacy that features dumplings made from chickpea flour (besan) cooked in a flavorful vegetable curry or gravy. Along with the lentil-based dumplings, the curry typically includes a variety of vegetables, enhancing its nutritional value and taste. 

    Embark on a gastronomic odyssey through the vibrant flavors of Rajasthan as we delve into the intricate world of Besan Gatte Ki Sabji. This iconic dish, steeped in tradition and brimming with aromatic spices, offers a tantalizing glimpse into the culinary heritage of the region. Join us as we unravel the secrets behind crafting this delectable delicacy, offering tips, benefits, suggestions, and answers to frequently asked questions along the way.

    Crafting the Perfect Gatte:

    The journey begins with the meticulous preparation of the gatte, the cornerstone of this flavorful dish. Start by mixing besan (gram flour) with a carefully curated selection of spices, such as cumin, coriander, and ajwain, to infuse the dough with a burst of flavor. Gradually add water to form a stiff dough, ensuring it is kneaded well to achieve the desired consistency. Allow the dough to rest for at least 10 minutes to allow the flavors to meld before dividing it into equal portions and rolling them into cylindrical logs.

    Infusing Flavor into the Gravy:

    As the gatte take shape, it’s time to prepare the fragrant gravy that will elevate them to culinary perfection. Bring a pot of water to a gentle boil and gently drop the gatte logs into the simmering water. Allow them to cook until they float to the surface, indicating that they are ready to be incorporated into the savory gravy. Remember to reserve the cooking water, as it will serve as the base for the flavorful gravy, infused with the essence of besan.

    The Aromatic Symphony of Spices:

    In a heavy-bottomed pan, heat oil over medium heat and add a medley of aromatic spices, including fennel seeds, asafetida, and dried red chilies. Allow the spices to release their fragrant oils, infusing the kitchen with an irresistible aroma. Add the cooked gatte to the pan and stir-fry them until they acquire a golden-brown hue, enhancing their nutty flavor and crisp texture.

    Fine-Tuning the Consistency and Flavor Profile:

    To achieve the perfect balance of flavors, it’s essential to pay attention to the consistency of the gravy. Add bay leaves, chili powder, turmeric, and coriander powder to the pan, allowing them to bloom in the oil before incorporating the reserved cooking water. Adjust the thickness of the gravy by adding more water as needed, ensuring it coats the gatte evenly and imparts a luscious mouthfeel.

    Tips for Success:

    Use freshly ground spices for maximum flavor impact. 

    Don’t rush the cooking process; allow the gatte to cook until they float to the surface for optimal texture.

    Adjust the spice levels according to your preference, adding more or less chili powder as desired.

    For an extra layer of richness, substitute some of the water with milk or cream when making the gravy.

    Benefits of Besan Gatte Ki Sabji:

    Rich in protein: Gram flour is a good source of plant-based protein, making this dish a nutritious option for vegetarians and vegans.

    High in fiber: Besan gatte are packed with dietary fiber, which promotes digestive health and keeps you feeling full and satisfied.

    Versatile and customizable: This dish can be adapted to suit individual tastes and dietary preferences, allowing for endless variations and creative twists.

    Budget-friendly: Made with simple, pantry staples, Besan Gatte Ki Sabji is an affordable yet satisfying meal option for families on a budget.

    Suggestions for Serving:

    Garnish with freshly chopped cilantro and a squeeze of lemon juice for a burst of freshness.

    Serve hot with steamed rice or fluffy roti for a wholesome and satisfying meal.

    Pair with tangy pickle, creamy raita, or crunchy papad for a well-rounded dining experience.

    Frequently Asked Questions (FAQs):

    Q: Can I make Besan Gatte Ki Sabji in advance?

    A: Yes, you can prepare the gatte and gravy ahead of time and assemble them just before serving. Simply store the cooked gatte and gravy separately in airtight containers in the refrigerator for up to 2-3 days.

    Q: Can I freeze Besan Gatte Ki Sabji?

    A: While you can freeze the cooked gatte, the texture may change slightly upon reheating. It’s best to freeze the gatte and gravy separately and thaw them in the refrigerator overnight before reheating and assembling.

    Q: Can I substitute besan with any other flour?

    A: While besan lends a distinct flavor and texture to this dish, you can experiment with other flours such as chickpea flour or wheat flour for a different twist. Keep in mind that the flavor and consistency may vary.

    Conclusion:

    Besan Gatte Ki Sabji encapsulates the essence of Rajasthan’s rich culinary heritage, offering a tantalizing blend of flavors and aromas that delight the senses. With a bit of patience, creativity, and a dash of spice, you can recreate this iconic dish in your own kitchen, savoring the warmth and vibrancy of Rajasthani cuisine with every mouthful. So, gather your ingredients, unleash your inner chef, and embark on a culinary journey that celebrates the timeless allure of Besan Gatte Ki Sabji.

  • Chiroti (Khaja)

    Chiroti (Khaja)

    Chiroti (Khaja)

    Chiroti (Khaja)

    Chiroti, also known as khaja, this is a crispy sugar coated puri a delicious snack. Chiroti is a traditional Maharashtrian delicacy. I like to make them for holidays like holi and Diwali. This is also kid-friendly snack.
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 cup all-purpose flour, maida, plain flour
    • 2 tablespoons clarified melted butter, ghee
    • Pinch of salt
    • ½ cup cold water
    • We also need 2 tablespoons all-purpose flour and 2 tablespoons of melted clarified butter to make paste
    • Oil to fry

    For syrup

    • 3/4 cups of sugar
    • 1/3 cup of water
    • 1/4 teaspoon crushed cardamom seeds

    Instructions
     

    Syrup

    • In a pan add the water, sugar and cardamom bring it to boil over medium high heat, stir making sure sugar is dissolved. Let it boil till syrup is sticky but not making a thread, on candy thermometer it should be 220 degrees. Set aside.

    For Chiroti

    • In a small bowl, mix flour with ghee and keep aside. This paste is used to bind the layers of rotis. Set aside.
    • In a bowl, add the flour, salt and ghee and mix well. Slowly add enough water to make a smooth yet firm dough. Cover the dough and keep aside for at least 10 minutes.
    • Knead the dough lightly and divide the dough in two equal parts. Roll each dough in thin roti, try to roll in rectangle shape about 9”x12”
    • Place one roti on flat surface smear it with ghee and flour paste. Place the another roti over and smear with ghee again. Gently rolled it into a log and cut into 1/2” pieces. This will make about 18 pieces.
    • Roll each patty in rounds or in rectangles about 3” to 5”.
    • Heat at least one inch of oil in a frying pan over medium heat. To test, place a small piece of dough into the oil; the oil should sizzle and the dough should rise to surface without changing color.
    • Place rolled out chirotis into the oil, without over lapping. Deep fry the chirotis on a medium flame, flipping them gently to cook both sides to light golden brown. Take them out over paper towel, this will absorb the excess oil.
    • Dip them in hot syrup, it should be coated from both sides take them out over greased plate. let it dry it should take about three hour.
    • Chiroties will be crispy and flakey you can store them in an airtight container and they stay fresh for at least one week to ten days.
    Tried this recipe?Let us know how it was!