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Category: Winter Recipes

Winter Vegetarian Recipes: Warm and Comforting Indian Dishes

Winter is the perfect time to enjoy warm and comforting dishes that nourish the body and soul. Indian cuisine offers a variety of winter vegetarian recipes that are both delicious and hearty. Whether you’re looking for vegetarian winter recipes, Winter Recipes Indian style, or specific Indian winter recipes, Manjula’s Kitchen provides an extensive collection of dishes to suit every palate. Let’s explore some fantastic dishes that will make your winter meals cozy and satisfying.

Classic Winter Vegetarian Recipes

Sarson Ka Saag

Sarson Ka Saag is a classic North Indian dish made with mustard greens, spinach, and fenugreek leaves. This dish is a staple in many Indian households during winter and is a perfect example of winter vegetarian recipes. The combination of leafy greens cooked with spices and served with makki ki roti (cornbread) makes this dish both flavorful and nutritious.

Methi Thepla

Methi Thepla is a spiced flatbread made with fenugreek leaves and whole wheat flour. This dish is popular in Gujarat and is an ideal choice for vegetarian winter recipes. The addition of fenugreek leaves not only enhances the flavor but also adds a nutritional boost, making it perfect for a healthy winter meal.

Hearty Indian Winter Recipes for Main Course

Rajma

Rajma is a hearty kidney bean curry cooked in a spiced tomato gravy. This dish is a staple in Winter Recipes Indian style and is enjoyed with rice or roti. The rich and comforting flavor of the kidney beans makes it a beloved dish in many Indian households.

Baingan Bharta

Baingan Bharta is a smoky and flavorful eggplant dish that is perfect for winter. 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 winter recipes and pairs well with roti or rice.

Warming Soups and Stews

Moong Dal Soup

Moong Dal Soup is a nutritious and warming lentil soup made with split yellow lentils and a blend of spices. This dish is a staple in winter vegetarian recipes and is perfect for a light yet satisfying meal. The rich and comforting flavor of the lentils makes it an ideal choice for cold winter days.

Vegetable Stew

Vegetable Stew is a comforting and hearty dish made with a variety of vegetables cooked in a spiced coconut milk broth. This dish is a favorite among vegetarian winter recipes and is perfect for a nourishing and warming meal. Serve it with steamed rice or bread for a complete meal.

Winter Vegetarian Recipes for Snacks

Pakoras

Pakoras are deep-fried fritters made with vegetables like spinach, potatoes, and cauliflower. This snack is a popular item on the Indian winter recipes list and is perfect for tea-time or as an appetizer. Serve pakoras with a side of green chutney for a delicious treat.

Methi Muthia

Methi Muthia are steamed dumplings made with fenugreek leaves and a blend of spices. This snack is a classic in Winter Recipes Indian style and is perfect for a healthy and tasty treat. Muthia can be enjoyed on their own or with a side of chutney.

Sweet Indian Winter Recipes

Gajar Ka Halwa

Gajar Ka Halwa is a traditional Indian dessert made with grated carrots, milk, sugar, and ghee. This dessert is a staple in winter vegetarian recipes and is often enjoyed during festivals and special occasions. The rich and sweet flavor of the halwa makes it a favorite among many.

Moong Dal Halwa

Moong Dal Halwa is a rich and indulgent dessert made with split yellow lentils, ghee, and sugar. This dessert is a classic in Indian winter recipes and is perfect for a sweet ending to any meal. The melt-in-your-mouth texture and sweet flavor make it a beloved winter treat.

Elevate Your Winter Menu

To elevate your winter menu, consider incorporating dishes from various categories that complement these winter vegetarian recipes. Adding Indian snacks like pakoras and methi muthia will bring a delightful variety of flavors and textures. 

For a sweet conclusion, try Indian desserts such as gajar ka halwa and moong dal halwa. Offering healthy options like moong dal soup and vegetable stew can provide lighter choices for your meals. 

Planning a large gathering? The best Indian dishes for party recipe category are brimming with dishes that will impress your guests and create unforgettable celebrations. Including North Indian recipes like rajma or baingan bharta can infuse your meal with an authentic touch.

Frequently Asked Questions (FAQs)

Q: What are some popular winter vegetarian recipes? 

A: Some popular winter vegetarian recipes include Sarson Ka Saag, Methi Thepla, Rajma, Baingan Bharta, Moong Dal Soup, Vegetable Stew, Pakoras, Methi Muthia, Gajar Ka Halwa, and Moong Dal Halwa. These dishes are flavorful, nutritious, and perfect for cold weather.

Q: How can I make traditional Indian food suitable for winter? 

A: To make traditional Indian food suitable for winter, try recipes like Sarson Ka Saag, Rajma, and Moong Dal Soup. These recipes are hearty, warming, and perfect for cold weather.

Q: What are some easy winter recipes Indian style? 

A: Some easy winter recipes Indian style include Pakoras, Methi Thepla, and Baingan Bharta. These dishes are quick to prepare and provide the necessary warmth and comfort during cold weather.

Q: Can I prepare Indian winter recipes in advance? 

A: Yes, many Indian winter recipes can be prepared in advance and stored. Dishes like Rajma and Baingan Bharta can be made ahead of time and refrigerated, while snacks like Pakoras and Methi Muthia can be prepped and frozen.

Q: What are some healthy vegetarian winter recipes? 

A: Some healthy vegetarian winter recipes include Moong Dal Soup, Vegetable Stew, Sarson Ka Saag, and Methi Thepla. These dishes are nutritious, hearty, and perfect for maintaining a healthy diet during the winter months.

Conclusion

Winter Indian vegetarian recipes are a celebration of diverse flavors and warming ingredients. Whether you’re looking for vegetarian winter recipes, Winter Recipes Indian style, or specific Indian winter recipes, these dishes will bring variety and comfort to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian winter foods. Happy cooking and happy winter!

By incorporating these dishes into your winter 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 winter vegetarian 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!

  • Khatta Meetha Chivda

    Khatta Meetha Chivda

    Khatta Meetha Chivda

    khatta Meetha chivda

    Khatta Meetha chivda is a popular tea time snack. This delicious sweet and salty snack can be enjoyed by all ages. Chivda is a flat rice, also known as poha.
    5 from 3 votes
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course Snack
    Cuisine Indian
    Servings 8 people

    Ingredients
     
     

    • 2 cup chivda or poha available in different thickness, thick, medium, thin or nylon poha, I am using medium
    • 1/2 cup peanuts
    • 1/2 cup sugar
    • 1/4 tsp turmeric
    • 1/2 tsp salt
    • 1/8 tsp citric acid
    • 1/4 tsp red chili powder
    • About 18 curry leaves
    • Also need oil to fry

    Instructions
     

    • Grind sugar, salt, citric acid and red chili powder together making sugar in to powder. And all the ingredients will be mixed evenly. Set aside.
    • Wash and pet dry curry leaves and let it air dry for at least 10 minutes or more.
    • In a frying pan take about 1” of oil and heat on medium heat. Oil should be moderately hot. Put about 1/4 cup of chivda in an oil, chivda should come up right away, (otherwise oil is not hot enough) as soon chivda comes up over oil, lower the heat to low and stir fry chivda till it doubles in size but remains white in color. Take out fried chivda in a strainer to drain out excess oil. Repeat the process and fry the remaining chivda.
    • In the same oil fry peanuts over low heat till they are light brown.
    • Fry the curry leaves until they are crisp.
    • Take another frying pan large enough to hold all the ingredients, put I teaspoon of oil in the pan over low heat. put turmeric stir and put chivda, keep mixing till it is mixed well and chivda will be light yellow turn off the heat and let the chivda come to room temperature.
    • Add peanuts, sugar mix, and crush the curry leaves over. Mix it gently until all the ingredients are incorporated well.

    Notes

    You can store the Khatta Meetha Chivda, in a air tight container for a month. Store it in an air-tight container and enjoy this scrumptious snack for up to 2 months…!!
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  • Potato Soup

    Potato Soup

    Potato Soup (Aloo Ki Kadhi)

    Potato Soup (Aloo Ki Kadhi)

    Potato soup is very comforting and delicious. At my home this was known as Aloo Ki Kadhi. This soup was served with Puri which is an Indian whole wheat fried bread. Potato Soup is mildly flavored and easy to make.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 potato boiled, peeled and mashed
    • 1/2 cup yogurt
    • 1 cup potatoes boiled peeled and cut into small pieces
    • 2 Tbsp oil canola or vegetable oil
    • 1 tsp cumin seeds jeera
    • 1 Tbsp all-purpose flour maida or plain flour
    • 1/4 tsp fenugreek seeds dana mathi
    • 1/4 tsp black pepper kali mirch
    • 1 bay leave tajpat
    • 1 dry red chili broken into 2 pieces
    • 2 tsp ginger paste
    • 1 tsp salt
    • 1/4 tsp garam masala
    • 2 Tbsp finely chopped cilantro hara dhania

    Instructions
     

    • Mix mashed potatoes, yogurt, ginger juice, and black pepper well add about 1 cup of water and make a smooth batter. Set aside.
    • Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds as they crack add fenugreek seeds, and all-purpose flour, stir for 1-2 minutes until all-purpose flour become very light brown.
    • Add red chili and bay leave, brake in 2 pieces, stir and add yogurt mix and mix it well. Turn the heat to low medium.
    • Add potatoes and about 2 cups of water and let it cook for about 5 minutes. Stir occasionally. Add salt, garam masala and cilantro, lower the heat to low and let it cook for 2 more minutes.
    • Adjust the thickness of the soup to your taste.
    • Potato soup is ready. Enjoy!

    Notes

    This is best served with Puri (puffed fried bread).
    Tried this recipe?Let us know how it was!
  • Urad Dal Tadka

    Urad Dal Tadka

    Urad Dal Tadka

    Tadka Urad Dal

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

    Ingredients
      

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

    Seasoning

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

    Instructions
     

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

    Seasoning

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

    Notes

    Tadka urad dal is ready serve with roti or paratha, or with plain rice.
    Tried this recipe?Let us know how it was!

    Urad Dal Tadka: A Tempting Tempered Lentil Dish

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

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

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

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

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

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

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

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

    Tips for Perfect Urad Dal Tadka

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

    Variations of Urad Dal Tadka

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

    Benefits of Urad Dal Tadka

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

    Frequently Asked Questions (FAQs)

    Can I make urad dal tadka without soaking the lentils?

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

    Can I make urad dal tadka ahead of time?

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

    Is urad dal tadka vegan-friendly?

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

    Explore more delicious Indian recipes on Manjula’s Kitchen 

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

     

  • Papad Ki Subji

    Papad Ki Subji

    Papad ki Subji

    Papad Ki Subji (Rajasthani Dish)

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

    Ingredients
      

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

    Instructions
     

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

    Bread Burfi

    Bread Burfi

    Bread Burfi

    Bread Burfi is sweet snack like candy and has a fudge like consistency. Most of us think that making burfi takes a lot of time and effort. This recipe is actually quite simple and of course very delicious! This recipe is definitely one dessert to try! In an Indian household, Burfies are served as cookies or chocolate.
    No ratings yet
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    Course Bread
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 2 cup of fresh white bread crumb, I used 4 slices of bread
    • 3 tbsp clarified butter or ghee
    • 1 cup milk
    • 1 cup sugar
    • 1 cup crushed walnuts
    • 1/4 tbsp cardamom crushed

    Instructions
     

    • Make the bread crumb, cut the bread in small pieces, and do not remove the edges. I use food processor to make crumb.
    • Dry roast the bread crumb over medium heat in a frying pan, stirring continuously, this will take about 5-6 minutes. Roasted bread crumb will be light golden in color.
    • Sprinkle the sugar and keep roasting. Sugar will be caramelized with bread crumb and will be light brown in color. This process will take about 4 minutes.
    • Add cardamom and milk keep stirring, mixture will be in texture of soft dough.
    • Add butter and roast the mix with butter for another minute, until mix will start leaving the edges. Add the walnuts and fold it with mix. Turn off the heat. And pour it over greased plate.
    • Spread it in square shape 8” x 8” let it sit for about half until it comes to room temperature. Cut them in one inch squares.
    • Delicious burfi is ready. You can store the burfi outside for a week and refrigerate for a month.

    Notes

    You will also like other bread related recipes Bread Paneer Rolls, Dabeli Spicy Potato Sandwich, Paneer Burfi
    Keyword barfi, Bread
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  • Shahi Pulao Recipe

    Shahi Pulao Recipe

    Hyderabadi Biryani

    Shahi Pulao (Vegetable Pulao)

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

    Ingredients
      

    For rice

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

    For vegetables

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

    Instructions
     

    Rice:

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

    Vegetables

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

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

    Rice Preparation: Creating the Perfect Base for Pulav

    Washing and Soaking Rice to Enhance Texture 

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

    1. Tempering Oil with Aromatic Spices 

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

    1. Incorporating Rice and Seasonings for Flavorful Base 

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

    1. Cooking Rice to Perfection for Pulav Indian Delight 

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

    1. Fluffing Rice to Achieve Light Texture

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

    Vegetable Preparation: Infusing Flavor into Mixed Vegetable Pulao 

    1. Creating a Flavorful Tomato Puree 

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

    1. Tempering the Oil with Aromatic Spices 

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

    1. Cooking the Spices and Creating the Base 

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

    1. Adding Vegetables and Cooking Until Tender 

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

    1. Flavoring the Vegetable Mixture and Allowing to Rest 

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

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

  • Tawa Naan Recipe

    Tawa Naan Recipe

    Tawa Naan (Naan without Tandoor)

    Tawa Naan, Naan Without Tandoor

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

    Ingredients
      

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

    Garnishing

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

    Instructions
     

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

    Making Naan

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

    Notes

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

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

    Tawa or Skillet: 

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

    Garnishing: 

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

    Mixing the Dry Ingredients: 

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

    Gradual Addition of Water: 

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

    Kneading and Resting the Dough: 

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

    Division and Resting: 

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

    Rolling and Sprinkling: 

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

    Cooking on the Tawa: 

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

    Final Touch: 

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

    Serving Suggestion: 

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

  • Mint Chutney Recipe

    Mint Chutney Recipe

    Mint Chutney

    Mint Chutney – Indian Condiment

    Mint chutney is a delicious condiment, blend of mint and cilantro combined with spices. Most Indian snacks are incomplete without chutney. Chutney also tastes great with a main meal. Try using mint chutney as a spread for your sandwiches – it tastes great!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Course Chutney
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup packed mint (podina) leaves all the stems removed
    • 1 cup packed Cilantro (hara dhania)roughly chopped
    • 2 tbsp green chilies chopped (adjust to taste)
    • 2 tbsp lemon juice (adjust to taste)
    • 1/2  inch ginger chopped
    • 1 tbsp salt (adjust to taste)
    • 2 tbsp sugar
    • Pinch of asafetida (hing)
    • Approx. 3 tbsp water use as needed

    Instructions
     

    • Blend all ingredients, except the mint and cilantro, into a paste. Add mint and cilantro, a little at a time, and blend until smooth. Add water as needed.
    • Taste and adjust salt, green chilies, or lemon juice as desire.
    • Taste great with samosa, vegetable pakoras….

    Notes

    Suggestions
    You can make mint chutney in large quantity in advance and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of mint chutney as needed.  
    Tried this recipe?Let us know how it was!

  • Mushroom Corn Cashew Curry

    Mushroom Corn Cashew Curry

    Mushroom Corn Cashew Curry

    Mushroom Corn Cashew Curry

    Corn and mushroom in tomato and spicy cashew gravy makes a delicious main dish. Cashews add a creamy and rich texture to the dish. This is a quick and easy recipe. This goes well with any Indian flat bread or plain rice.
    3 from 3 votes
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    Course curry
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 3 cup sliced mushrooms
    • 1 cup corn kernel/ bhuta ka dana (I am using frozen corn kernels)
    • 1/4 cup cashews (kaju)
    • 2 cup tomato chopped
    • 1 tbsp ginger chopped
    • 1 tbsp green chili chopped
    • 2 tbsp oil
    • 1/2 tbsp cumin seed (jeera)
    • 1/8 tbsp asafetida (hing)
    • 1/4 tbsp turmeric (haldi)
    • 1/4 tbsp red chili powder (lal mirch)
    • 2 tbsp coriander powder (dhania)
    • 1 tbsp salt
    • 2 tbsp cilantro chopped (hara dhania)
    • Approx. 1-1/2 cup water

    Instructions
     

    • Blend the tomatoes, cashews, ginger and green chili to make creamy paste. Set aside.
    • Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • Add cumin seeds, asafetida as cumin seeds crack add tomato paste.
    • Next add coriander; red chili powder, turmeric and salt. Lower the heat to medium and cook the spice mix for about 4-5 minutes until mix start leaving the side of the pan.
    • Add corn and mushrooms, mix it well and add about 1-1/2 cups of water. Cook for about 10-12 minutes, stirring occasionally. Corn and mushrooms should be tender and gravy should be thick in consistency.
    • Mushroom Corn Curry is ready serve hot with Roti or plain rice.
    Tried this recipe?Let us know how it was!
  • Stuffed Tomatoes with Gravy

    Stuffed Tomatoes with Gravy

    Stuffed Tomatoes with Gravy

    Stuffed Tomatoes with Gravy

    Tomatoes filled with flavorful mixed vegetables simmered with spicy sauce makes a gourmet, delectable and mouthwatering dish. Serve this with roti, paratha or any flat bread. This flavorful dish is sure to be a crowd pleaser!
    5 from 1 vote
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    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 tomatoes round medium size

    For filling

    • 1/2 cup green peas, I am using frozen peas
    • 1/4 cup green beans finely chopped
    • 1/4 cup corn kernels, I am using frozen corn
    • 1/4 cup paneer cut into very small cubes (available in Indian grocery store)
    • 1 tbsp ginger finely chopped
    • 2 tbsp oil
    • 1/2 tbsp cumin seed (jeera)
    • 1/8 tbsp asafetida (hing)
    • 1 tbsp coriander powder (dhania)
    • 1/4 tbsp red chili powder
    • 1/2 tbsp salt

    Gravy

    • 1 tbsp oil
    • 1/4 tbsp cumin seeds (jeera)
    • 1-1/2 tablespoon all purpose flour (plain flour, maida)
    • 1 teaspoon coriander powder (dhania)
    • 1 teaspoon ginger finely chopped
    • 1 teaspoon green chili finely chopped
    • 1/4 teaspoon salt
    • 1-1/4 cup milk
    • 2 tablespoon chopped cilantro

    Instructions
     

    • Slice tomatoes in half and scoop out pulp, pulp will be used for filling. Set aside.
    • For Filling: heat the oil in a saucepan over medium high, Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • Add cumin seeds, asafetida as cumin seeds crack, add, ginger, coriander; turmeric, red chili, and salt stir for few seconds and add tomatoes.
    • Cook the tomatoes for about 2-3 minutes; add corn, green beans, green peas and paneer. Cook till vegetables are tender and the liquid from gravy has evaporated, this should take about 4-5 minutes. Vegetables should be very moist.
    • Stuff the tomatoes with filling, don’t over fill them. Set aside.
    • For Gravy: heat the oil in flat saucepan over medium heat, pan should be large enough to hold all the tomatoes in single layer, can not overlap the tomatoes.
    • Add cumin seeds as seeds crack add all purpose flour and stir fry for about one minute.
    • Add the milk slowly and keep stirring making sure there are no lumps. Add coriander, green chili, ginger, half the cilantro and salt, stir for few seconds.
    • After gravy comes to boil stir and put the filled tomatoes slowly in single layer. Cover the pan and lower the heat low medium. Let it cook for about 4 minutes, check the tomatoes, gently stirring gravy. If needed let it cook as needed, tomatoes should not be very soft as they will loose the shape.
    • Garnish with remaining cilantro. Serve hot.
    Tried this recipe?Let us know how it was!

  • Gulab Jamun

    Gulab Jamun

    Gulab Jamun Recipe by Manjula

    Gulab Jamun

    Gulab Jamun is a delicious Indian version of donuts immersed in warm sweet syrup. As India’s most popular dessert, gulab jamun is a staple in most parts of the country. Gulab jamuns are served for almost every celeberations. Gulab jamuns can be served warm or at room temperature. Gulab jamun is one of the desserts I make the more often, because this is an easy recipe to make and in my family everyone like them especially my grandkids.
    4.37 from 11 votes
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    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 Gulab Jamuns

    Ingredients
      

    • 1 cup nonfat milk powder
    • 1/4 cup All Purpose flour plain flour, maida
    • 3 Tbsp unsalted butter at room temperature
    • 1/4 cup room temperature whole milk
    • Pinch of baking soda
    • 1 3/4 cup sugar
    • 1 1/2 cup water
    • 4 cardamom pods (ilachi) coarsely ground
    • 1 Tbsp sliced almonds and pistachio
    • Oil for deep-frying

    Instructions
     

    Syrup

    • In a large pan, combine the water, sugar, and ground cardamom seeds and bring to a boil. Let the syrup boil for another minute to completely dissolve the sugar. Turn off the heat.
    • Set the syrup aside.

    Gulab Jamun

    • In a bowl, mix the milk powder, flour and baking soda.
    • Add the butter and mix well.
    • Add milk to make soft dough. The dough will be sticky. The milk powder will absorb the extra milk.
    • If the dough is dry, add more milk to make it soft. Let the dough sit for a few minutes.
    • Grease your palms with butter and knead the dough.
    • Divide the dough into about ten equal parts and roll them into round balls.
    • 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 take a minute to rise. If the dough rises faster, the oil is too hot; if oil does not sizzle, it is not hot enough.
    • Place the gulab jamuns in the frying pan. Do not crowd them, as the gulab jamuns will expand to about double their original volume.
    • Fry the gulab jamuns on medium heat for about seven minutes, rolling them around for even browning until dark brown.
    • Let the gulab jamuns cool a few minutes before placing into the hot (not boiling) syrup.
    • Let the gulab jamuns sit in the syrup for at least 20 minutes prior to serving.

    Notes

    Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. They can be frozen for months.
    Tips
    If the gulab jamuns are fried on high heat, they will be hard inside and not fully cooked.
    Too much baking soda will make the gulab jamuns too soft or cause them to break when frying.
    Don’t place the gulab jamuns in the syrup immediately after frying, or they will lose their shape and be  chewy.
    Serving suggestions
    Gulab jamuns can be served warm or at room temperature. They can also be served with ice cream.
    You may also like  Balushai and Jalebi
    Tried this recipe?Let us know how it was!

     

  • Vegetable Biryani (Instant Pot)

    Vegetable Biryani (Instant Pot)

    A bowl of Vegetable Biryani garnished with fresh mint leaves

    Vegetable Biryani (Instant Pot)

    This next recipe is due to many of you requesting I do a tasty and delicious recipe using the Instant Pot. I decided to try a recipe for "Vegetable Biryani". I have been a little hesitant to do recipes using the Instant Pot. Maybe it's because I have been cooking for so long and I'm set in my habits, or maybe it's my age! I will say I have loved using my Instant Pot more as a pressure cooker and love using it for that purpose! I make lentils and legumes using the Instant Pot and think it's great. Once I use the Instant Pot more and get used to the timings, I think it will allow me to give more precise times for my recipes.
    Vegetable Biryani is a complete, satisfying, one-dish meal. My mother would often say this dish is a fancy name for vegetable pulao. However, I think it is more than that. The secret behind this flavorful Vegetable Biryani is a spice mixture that creates the perfect balance of flavors. Basmati rice with a mix of fresh vegetables combined with this spice mixture turns into a dish of perfection! If you follow my steps, you'll see I try to make this recipe as simple as possible. Vegetable Biryani also makes a great lunch box meal. Make sure to check out the footnotes to see how you can make this dish vegan.
    Hope you enjoy!
    This recipe will serve 3
    5 from 3 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup long grain rice I preferred Basmati Rice
    • 3 Tbsp Milk
    • 1 pinch Saffron Kesar few strands
    • 2 Tbsp oil or ghee
    • ¼ cup cashews
    • 15 Raisins
    • 1 Tbsp ginger thinly sliced
    • 2 cup mixed vegetables cubed potatoes, carrots, bell pepper, green beans cut into 1-inch pieces, cauliflower florets
    • ¼ cup Plain Yogurt whisked
    • ¼ cup Mint leaves Pudhina finely chopped
    • 1 ¼ cup Water

    Spices

    • 3 whole Green Cardamom Elaichi
    • 6 Cloves Laung
    • 8 Black Peppercorns
    • 1 inch long cinnamon stick Dalchini
    • 2 Bay leaf Tej Patta
    • 1 tsp Cumin seeds Jeera
    • 1 tsp coriander powder
    • 1 tsp fennel seed powder
    • 1 tsp red chili powder adjust to taste
    • ¼ tsp Turmeric Haldi
    • 1 tsp Salt adjust to taste

    Instructions
     

    • In warm milk soak the saffron and keep aside.
    • Soak the rice for about 10 minutes, then drain the water and keep aside.
    • Use the instant pot on sauté mode add ghee after half a minute add cashews and raisins and sauté lightly roast them for about 1 minutes.
    • Add all the whole spices and sauté for 30 seconds, they will become aromatic.
    • Add all the dry spices, coriander powder, fennel seed powder, turmeric, red chili powder and salt stir for few seconds, add vegetables and yogurt mix it well, cleaning sides and making sure vegetable mix spread evenly in the pot.
    • Next spread the rice evenly over the veggies. Spread the mint leaves evenly over rice. Sprinkle saffron milk on top of the rice.
    • Add the water for cooking on top of the rice. Rice should be just immersed under water.
    • You are layering the ingredients do not stir in between the steps. Close the lid with vent in sealing position.
    • Change the instant pot setting to pressure cook mode. Secure the lid, close the pressure valve and cook for 9 minutes at high pressure.
    • After the instant pot beeps, on the instant pot panel you will notice keep warm mode. Cancel the keep warm mode and wait until it releases the pressure and open the pot, that will take about 12 minutes.
    • Open the pot and fluff the rice gently with a fork.

    Notes

    Serve hot with Plain yogurt, Spinach Raita, and my favorite is Salted Mint Lassi
    Making Vegan:
    This is a easy recipe to make vegan, soak saffron in water instead of milk and yogurt you can replace with vegan yogurt or tomato puree.
    Keyword Bhojan, Bondi Raita, cooking shows, Cooking Video, Delicacy, delicious, Desi Khana, Gluten Free, Gourmet food, Homemade, Instant Pot, Jain Cooking, Khana, Lunch Box, Mint Lassi, One Pot Meal, Onion Garlic Free Cooking, Recipe videos, Rice Dish, Sattvic Food, Swaminarayan
    Tried this recipe?Let us know how it was!
  • Vegetable Kathi Roll

    Vegetable Kathi Roll

    Four vegetable kathi rolls filled with fresh veggies, served with a side of dipping sauce.

    Vegetable Kathi roll

    Vegetable Kathi Rolls are a popular Mumbai street food. Vegetable Kathi rolls are the perfect meal for any time. These are also a great vegan treat. This recipe is super easy to put together and it makes for the perfect lunchbox or tiffin meal. Also, this is my version of Spring Roll.
    4.25 from 4 votes
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    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Appetizer
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Kathi roll

    • 2 uncooked tortilla
    • 2 tsp oil to cook the tortillas
    • About 20 spinach leaves cut into 2-3 pieces
    • ½ cup red bell pepper thinly sliced and remove the seeds
    • 1 cup cabbage thinly sliced
    • ¼ cup carrots shredded
    • ½ cup cucumber thinly sliced
    • 2 Tbsp cilantro leaves finely chopped

    Peanut Sauce

    • ¼ cup peanut butter
    • 2 Tbsp soy sauce
    • 1 Tbsp ginger juice
    • 1 Tbsp sugar
    • 2 Tbsp lime juice
    • 1 Tbsp sesame oil optional
    • 3 whole red chilies

    Instructions
     

    Sauce

    • Remove the seeds from red chili and soak in 2 tablespoons of hot water for few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: don’t over blend peanut butter will leave the oil.
    • Check if the salt is needed, soy sauce is quite salty.

    Kathi Roll

    • Heat the skillet over medium high, lightly oil the skillet, place the tortilla over skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. tortilla should have light golden color on both sides.
    • Remove the tortilla from the skillet, make both tortilla same way. And set it aside. You can cook the tortillas in advance.

    Assembling the Frankie

    • Take one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burrito.
    • Use extra peanut sauce as a dip.

    Notes

    Suggestions
    Instead of tortilla you may use left over Roti, Paratha. Serve Peanut Sauce as a dipping sauce with vegetable salad, French fries or with variety of bread.
    You may also enjoy Idli Manchurian, Veggie Hash Browns
    Keyword Appetizer, Healthy, Homemade, Jain Food, Lunch Box, No Garlic, No Onion, Picnic Food, Sattvik Food, Snack, Spring Roll, Street Food, Vegan, Vegetable Roll, Vegetarian
    Tried this recipe?Let us know how it was!

    Guide to How to make Vegetable Kathi Rolls

    Welcome to our comprehensive recipe for vegetable kathi roll. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe promises to deliver a delicious and satisfying appetizer. Kathi Rolls, a popular street food in India, are versatile and customizable, making them perfect for any occasion. 

    Paired with our homemade peanut sauce, they are sure to impress your family and friends. In this guide, we’ll walk you through each step of the process, providing clear instructions, helpful tips, and suggestions for variations. Let’s get started!

    Step-by-Step Instructions: Preparing the Sauce

    To start, let’s prepare the flavorful peanut sauce that will elevate your Kathi Rolls to the next level.

    • Begin by removing the seeds from the red chili and soaking them in two tablespoons of hot water for a few minutes. This step helps to soften the chili and enhance its flavor.
    • Once the chili is soaked, blend all the ingredients together in a blender, excluding the peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. This will create a fragrant and spicy paste.
    • After blending the spices into a paste, add the peanut butter to the mixture. Be careful not to overblend, as this can cause the peanut butter to release its oil.
    • Taste the sauce and adjust the salt if necessary. Remember that soy sauce is quite salty, so proceed with caution.

    Cooking the Kathi Rolls

    Now that the sauce is ready, let’s move on to assembling the Kathi Rolls.

    • Heat a skillet over medium-high heat and lightly oil the surface. This will prevent the tortillas from sticking.
    • Once the skillet is hot, place a tortilla on it for about half a minute. You’ll notice the tortilla changing color slightly and puffing up in different places.
    • Flip the tortilla over and lightly brush it with oil. Repeat this process, flipping the tortilla again and brushing it with oil until it achieves a light golden color on both sides.
    • Remove the tortilla from the skillet and repeat the process with the remaining tortillas. You can cook the tortillas in advance and set them aside for later use.

    Assembling the Kathi Rolls

    Now it’s time to assemble the Kathi Rolls with our delicious peanut sauce.

    • Take one tortilla and lay it flat on a clean surface. Spread approximately two tablespoons of peanut sauce evenly over the tortilla, leaving about half an inch of space around the edges.
    • In the center of the tortilla, layer the vegetables generously. You can use a combination of spinach, carrots, bell peppers, cucumbers, cabbage, and cilantro for a colorful and nutritious filling.
    • Once the vegetables are in place, carefully roll the tortilla tightly like a burrito, ensuring that the filling is secure inside.
    • Repeat this process with the remaining tortillas until all the Kathi Rolls are assembled and ready to serve.

    Serving Suggestions

    Here are some suggestions for serving your Kathi Rolls with Peanut Sauce:

    • Serve the rolls with extra peanut sauce on the side for dipping.
    • Instead of tortillas, you can use leftover Roti or Paratha for a more traditional twist.
    • Pair the rolls with a side of vegetable salad, French fries, or a variety of bread for a complete meal.

    Notes and Tips

    • Be mindful not to overblend the peanut butter when preparing the sauce, as it can release its oil and affect the texture.
    • Adjust the salt level in the sauce according to your preference, keeping in mind the saltiness of the soy sauce.
    • You can customize the filling of the Kathi Rolls according to your taste preferences. Try addingpaneer, or tofu for added protein.
    • If you’re preparing the rolls in advance, store them in an airtight container in the refrigerator and reheat them in the oven or microwave before serving for best results.

    Frequently Asked Questions (FAQ)

    Q: Can I make the peanut sauce ahead of time?

    A: Yes, you can prepare the peanut sauce in advance and store it in the refrigerator for up to a week. Just make sure to stir it well before using.

    Q: Can I make the Kathi Rolls with gluten-free tortillas?

    A: Absolutely! You can use gluten-free tortillas or even lettuce wraps as a substitute for traditional tortillas.

    Q: Can I freeze the assembled Kathi Rolls?

    A: While it’s possible to freeze the assembled rolls, the texture of the vegetables may change upon thawing. It’s best to assemble the rolls just before serving for the freshest taste.

    Benefits of Kathi Rolls with Peanut Sauce

    • Kathi Rolls are a convenient and portable meal option, perfect for on-the-go lunches or picnics.
    • The peanut sauce adds a rich and creamy texture to the rolls while providing a good source of protein and healthy fats.
    • With a variety of vegetables in the filling, Kathi Rolls are a nutritious option that can help you meet your daily intake of vitamins and minerals.
    • By making your own Kathi Rolls at home, you can control the ingredients and customize them to suit your dietary preferences and restrictions.

    We hope this guide has inspired you to try making Kathi Rolls with Peanut Sauce at home. Enjoy experimenting with different fillings and variations to create your own delicious twist on this classic street food!
    Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Roasted Caramelized Makhana

    Roasted Caramelized Makhana

    Roasted Caramelized Makhana

    Roasted Caramelize Makhana Snack

    Caramelized Makhana is the perfect snack for all ages, especially kids. My grandchildren absolutely love this recipe and my youngest even calls it kettle corn. This is not just quick and easy to make, but it is a healthy snack because it is high in protein and has many nutritional values. This recipe is the perfect tea time munchie and will be a hit with everyone who enjoys a sweet and crunchy snack.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 4 cup makhana fox nuts, lotus seeds
    • 3 Tbsp oil
    • 1 tsp salt
    • 6 Tbsp sugar
    • 2 Tbsp almonds sliced

    Instructions
     

    • Use a larger frying pan then you think you need, because it makes it easy to roast otherwise when you are roasting makhana will be dropping all over. Use heavy frying pan.
    • In a frying pan take the makhana and drizzle with the oil, (save 2 teaspoons of oil and set this oil aside we will use later) and sprinkle the salt. Using your fingers mix it well until makhanas are coated well with oil and salt.
    • Open the heat to medium low keep stirring till they are very light gold this should take about 6-8 minutes, try one makhana to make sure they are crispy. As they cool of, they will become crunchier.
    • Remove them from frying pan, you will notice most of the salt will remain in the frying pan, wipe the frying pan, we will use it again.
    • Use the same pan, heat over low medium heat. Put the oil we have saved in the frying pan, and sprinkle all the sugar, wait till you see sugar has start melting, now stir the sugar and keep stirring till the sugar has melted turn off the heat quick otherwise sugar will burn.
    • Add almonds and roasted makhana, keep stirring till all the makhanas are coated with caramelize sugar and almonds. Spread it over non-stick surface and with spatula keep separating or separate with your fingers. Carnalized Makhanas are ready.

    Notes

    Notes: keep them air tight container they will stay good for month or more.
    I make them for holiday season, because they also make good homemade gift.
    Keyword High In Protien, Kid Friendly, Kurmura Makhana
    Tried this recipe?Let us know how it was!

    Roasted Caramelized Makhana Recipe

    Roasted Caramelized Makhana is a delectable snack perfect for winter recipes and festive occasions like Krishna Janmashtami and Navaratri, offering a gluten-free, high-protein option that satisfies both vegan and non-vegan appetizers cravings. Roasted Caramelized Makhana is a delightful treat that combines the earthy crunch of makhana (fox nuts) with the sweet allure of caramel. This Caramel Makhana Recipe transforms simple ingredients into a gourmet snack that’s perfect for any occasion.

    Step 1: Preparing the Makhana

    To begin this Caramel Roasted Makhana Recipe, start by heating a pan over medium heat. Add a tablespoon of ghee, allowing it to melt and warm up. Then, add the makhana to the pan, ensuring they are in a single layer. Roast them gently, stirring occasionally to ensure even cooking. This step helps to enhance the nutty flavor of the makhana and prepare them for the caramel coating.

    Step 2: Making the Caramel

    Now, let’s move on to the star of this Caramel Roasted Makhana Recipe: the caramel. In a separate pan, melt butter over low heat. Once the butter has melted, add in sugar and stir continuously until the sugar dissolves completely. Keep a close eye on the mixture to prevent it from burning. As the sugar melts, it will gradually turn into a golden brown caramel, infusing the butter with its rich flavor.

    Step 3: Coating the Makhana

    Once the caramel reaches a beautiful golden hue, carefully pour it over the roasted makhana. Use a spatula to gently toss the makhana, ensuring that each piece is coated evenly with the caramel. Work quickly but cautiously, as the caramel will begin to harden upon contact with the makhana.

    Step 4: Allowing to Cool

    After coating the makhana with caramel, spread them out on a parchment-lined baking sheet to cool. Allow them to sit undisturbed for at least 10-15 minutes, giving the caramel ample time to set. Once cooled, the makhana will form a delectable caramelized crust, adding an irresistible sweetness to every bite.

    Step 5: Serving and Enjoying 

    Your Caramel Roasted Makhana is now ready to be enjoyed! Serve them as a standalone snack or incorporate them into your favorite dishes for a touch of sweetness and crunch. These caramelized makhana make for a perfect accompaniment to tea or coffee, or simply enjoy them as a guilt-free indulgence anytime you crave a delicious treat.

    Tips for Perfect Caramelized Makhana:

    • Ensure that the makhana are roasted until they are crisp but not browned before adding the caramel. This helps to prevent them from becoming too crunchy or overcooked.
    • Work quickly when coating the makhana with caramel, as it can harden rapidly upon contact with the cooler makhana. Use a spatula to toss them gently and evenly coat each piece.
    • Allow the caramelized makhana to cool completely before serving to ensure that the caramel has fully set and formed a crunchy crust.

    Variations of Caramel Makhana:

    • For a savory twist, you can add a pinch of salt or your favorite spices to the caramel mixture before coating the makhana. This adds depth of flavor and balances out the sweetness of the caramel.
    • Experiment with different coatings such as melted chocolate or flavored syrups for a unique twist on this classic recipe. Drizzle the melted chocolate over the cooled makhana and allow it to set before serving.

    Benefits of Caramel Makhana:

    Makhana, or fox nuts, are not only delicious but also offer a range of health benefits. They are low in calories and fat, making them an ideal snack for those looking to maintain a healthy diet. Makhana are also rich in protein, fiber, and antioxidants, which can help support overall health and well-being. Additionally, they are gluten-free and hypoallergenic, making them suitable for individuals with dietary restrictions or food sensitivities.

    FAQs:

    Q: Can I store caramelized makhana for later use?

    A: Yes, you can store caramelized makhana in an airtight container at room temperature for up to a week. Just make sure they are completely cooled and the caramel has set before storing them.

    Q: Can I use other nuts instead of makhana for this recipe?

    A: Absolutely! While this recipe specifically calls for makhana, you can easily substitute other nuts such as almonds, cashews, or peanuts for a different flavor and texture.

    Q: Can I reheat caramelized makhana if they become soft?

    A: Yes, if the caramelized makhana become soft or lose their crunchiness, you can reheat them in a low oven (around 250°F) for a few minutes until they become crisp again. Be sure to keep an eye on them to prevent burning.

    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.

  • Homemade Hot Chocolate

    Homemade Hot Chocolate

    Homemade Hot Chocolate

    Homemade Hot Chocolate

    Hot Chocolate is a wintertime staple at my house. My grand-kids love it. It makes the whole kitchen smell wonderful. I enjoy making this with my grand-kids. This rich and creamy hot chocolate is easy to make, and it is delicious beverage.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Drinks
    Servings 4 people

    Ingredients
     
     

    • 4 cup whole milk
    • 3 Tbsp coco powder
    • 3 Tbsp semisweet chocolate finely chopped
    • 4 Tbsp sugar
    • 1/2 tsp cinnamon powder
    • Pinch of salt
    • Sweetened whipped cream for serving

    Instructions
     

    • Bring milk to a simmer in a medium saucepan over medium heat. Whisk in cocoa powder until no lumps remain, add sugar and chocolate and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
    • Divide hot chocolate among mugs. Top with whipped cream.
    Tried this recipe?Let us know how it was!