Manjula's Kitchen

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!

  • Chai Latte

    Chai Latte

    Chai Latte Recipe

    Chai Tea Latte

    Don’t have time to stop at your favorite coffee shop for some Chai Latte? Let’s try making my delicious and easy to prepare Chai Tea Latte at home instead! It's a great way to start off your morning! As the beverage is refreshing and goes along with all kinds of munchy snacks
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Drinks
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup water
    • 2 black tea bags I am using Lipton tea bags
    • 4 whole cloves laung
    • 4 black peppers kali mirch
    • 1/2 tsp cinnamon powder dal cheeni
    • 1 tsp grated ginger adrak
    • 2 crushed cardamom ilachi
    • 2 tsp sugar

    Latte

    • 1 cup chai tea recipe above
    • 1-1/2 cup whole milk
    • 1 Tbsp sugar
    • 1/8 tsp cinnamon powder

    Instructions
     

    For the chai tea

    • In a medium saucepan, bring all the chai ingredient to boil over medium high heat, water, cloves, black pepper, cinnamon, ginger, cardamom, sugar, and teabags. Once boiling, let it boil for 1 minute, turn off the heat, cover the pot and let it sit for about five minutes. Remove the tea bags and strain the tea through a fine mesh strainer.

    For the latte

    • In a medium-size saucepan, note: (I boil the milk in microwave ovebring the milk, sugar, and pinch of cinnamon to a boil Using an immersion blender (this is the trick to a frothy homemade latte), blend the milk until it’s frothy.
    • Pour 1/2 cup of chai tea in a mug. Slowly add half of the warm, frothy milk to the tea. Sprinkle the top of the chai latte with an extra pinch of cinnamon, if desired.

    Notes

    Serve hot!
    Tried this recipe?Let us know how it was!
  • Palak (Spinach Curry)

    Palak (Spinach Curry)

    Palak (Spinach Curry) Recipe

    Palak – Spinach Curry

    This is a simple spinach curry, cooked with milk and has a delicious unique taste. This was my father’s favorite dish in winter time. A creamy savory dish with mild spices. Serve with
    , Makki ki Roti or
    Naan
    4.82 from 22 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 12 oz spinach washed and remove the stems this should be about 8 cups of packed spinach
    • 1 Tbsp ghee clarified butter
    • 1/2 tsp fenugreek seeds mathi seeds
    • 1/2 tsp turmeric haldi
    • 1 Tbsp chopped ginger adrak
    • 2 Tbsp green chili chopped, I prefer serrano chili
    • 1 tsp salt
    • 2 Tbsp besan gram flour
    • 1/2 cup chopped tomato in small pieces
    • 4 cups whole milk

    For Seasoning

    • 2 Tbsp ghee clarified butter
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp red chili powder

    Instructions
     

    • In a small bowl, mix the besan with half cup of milk to make a lump free batter and set aside.
    • Blend the spinach, ginger and green chilies using about 1/2 cup of milk. Spinach should not be pasty. I prefer to use food processor.
    • Heat the ghee in a saucepan over medium high moderately. Add fenugreek seeds, and turmeric. Stir for a few seconds.
    • Add the spinach, and milk and turn the heat to medium. Bring spinach to boil. Lower the heat to medium low and let it cook for about 15-20 minutes, stir occasionally, scraping the sides.
    • Add besan batter, and salt, and let it cook for about 10-15 minutes, stir occasionally, scraping the sides.
    • Spinach curry should be thick batter consistency. Add chopped tomatoes cook for 1-2 minutes. Turn off the heat.

    Seasoning

    • In a small sauce pan heat the ghee over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and turn off the heat and add red chili powder and about 2 tablespoons of water this will prevent spices to burn.
    • Pour the seasoning over spinach curry.

    Notes

    Spinach curry is ready to serve. Serve hot with Naan, Roti, Paratha.
    Tried this recipe?Let us know how it was!
  • Shahi Kheer – Makhana Pudding

    Shahi Kheer – Makhana Pudding

    Shahi Kheer

    Shahi Kheer (Makhana Pudding)

    Shahi Kheer, also called Makahana Pudding is a very traditional pudding-like dessert. Makhana is puffed lotus flower seed and looks like popcorn. Shahi means rich and royal and this dish is a royal sweet snack. The textures of the nuts, and the creaminess of the milk makes this a super dessert. Adding the caramelize sugar with saffron and cardamom adds a very subtle and unique taste to the kheer.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 4 cups whole milk
    • 1 1/2 cups makhana puffed lotus seeds
    • 1/2 cup rice cooked and mashed
    • 1/2 cup sugar
    • 2 Tbsp almonds blanched and sliced, approx. 2 Tbsp
    • 2 Tbsp pistachios blanched and sliced, approx. 2 Tbsp
    • 1/4 Tsp cardamom crushed
    • saffron Few strands
    • 2 teaspoons ghee clarified butter

    Instructions
     

    • Microwave the makhana for 1/2-minute. Makhana will become crisp. After microwave slice them in 2-3 pieces.
    • In a heavy bottom pan over low medium heat melt the ghee, add the makhana and sliced almonds and roast them for about 2 minute.
    • Add the milk, and rice, turn the heat to medium high, bring the milk to boil. After milk comes to boil lower the heat to medium. let it boil for about 18-20 minutes, stir the milk and scrape the sides occasionally.
    • Add cardamom. Saffron and half the pistachios other half we will use for garnishing.
    • To caramelize the sugar, in a heavy bottom sauce pan, over medium heat grease the pan generously, add sugar. Keep stirring the sugar continuously till sugar start melting and change the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-6 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
    • Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer.
    • Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer. Boil for 2-3 more minutes, Shahi Kheer should be consistency of soft pudding. Garnish with pistachios, 
    • Serve warm.

    Notes

    You will also like, Kheer (Rice Pudding), Pineapple Coconut Kheer – Pina Colada Pudding, Laucki Kheer (Bottle Gourd Pudding)
    Tried this recipe?Let us know how it was!
  • Fruit Delight Cake

    Fruit Delight Cake

    Recipe submitted by Joy

    Fruit Delight Cake

    Fruit Delight Cake

    If you love papayas, then you will love this Fruit Delight cake made with chunks of papaya. You can top this cake with any kind of berry. Its a dessert known for its perfection which can be a great alternative cake during Christmas.
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    To make the cake:

    • 1 ¼ cup vegetable oil
    • 2 cup sugar
    • 4 tbsp butter
    • 2 cup all purpose flour
    • 2 tsp . cinnamon
    • 2 tsp . baking soda
    • 2 tsp . baking powder
    • 1 tsp. salt
    • 2 cup ripe papayas, diced
    • 1 cup walnuts, chopped

    To make the Icing:

    • 8 oz. cream cheese, softened
    • 1 cup butter, softened
    • ¾ cup confectioner’s sugar
    • 2 2 tsp. vanilla extract

    For icing: whipped cream

    For topping: Varieties berry fruits

    Instructions
     

    • Preheat oven to 350 degrees.
    • Generously grease a 9×13-inch baking pan.
    • In a mixing bowl; whisk together oil, sugar and butter.
    • Add dry ingredients stirring to combine well. Stir in papaya and walnuts.
    • Transfer into prepared pan.
    • Bake 30-40 minutes.
    • Cool before icing. In a mixing bowl; cream together cream cheese, butter, sugar and vanilla well.
    • Spread icing over cooled cake and top it with berries.
    Tried this recipe?Let us know how it was!
  • Spinach Couscous Salad

    Spinach Couscous Salad

    Spinach Couscous Salad

    Spinach Couscous Salad

    There's nothing like a fresh salad. They are healthy and contrary to popular belief they can be quite filling and extremely satisfying! Spinach Couscous Salad is made with fresh spinach, arugula, couscous, sliced red grapes, cheese crumbles, pecans and my special house-dressing!
    5 from 1 vote
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    Course Salad
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/2 cup couscous
    • 1 tablespoon oil
    • 1/4 teaspoon salt
    • 2 cups spinach, steamed removed and roughly chopped
    • 2 cups arugula roughly chopped
    • 1/4 cup pecans roasted and roughly chopped
    • 1/2 cup seedless red grapes cut in half
    • 1/2 cup pear cut into bite size pieces
    • 3 tablespoons feta cheese crumbled
    • 2/3 cup water

    Dressing

    • 2 tablespoons balsamic vinegar
    • 2 tablespoons olive oil
    • 2 teaspoons sugar
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon mustard (rai) powder
    • 1 teaspoon ginger juice*

    Instructions
     

    • For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester, and squeeze the juice with fingers.
    • Boil the water in a saucepan over medium high heat with oil and salt. Add couscous mix it, cover the pan and turn off the heat. Couscous should be ready in about 5-6 minutes, fluff couscous with a fork. Set aside.
    • Toss spinach, arugula, couscous, pecans, and grapes together pour the dressing over and toss, sprinkle the feta cheese.
    Tried this recipe?Let us know how it was!
  • Carrot Ginger Soup

    Carrot Ginger Soup

    Carrot Ginger Soup

    Carrot Ginger Soup

    Carrot and Ginger Soup is a light vegan, gluten-free and super healthy soup with the added benefit of tasting delicious. This soup is made with carrots, celery, ginger, and flavored with mild spices. Of course, this soup is also nutritious!
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    Course Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cups carrots peeled and sliced in small pieces
    • 1 cup celery sliced in small pieces
    • 1/3 cup ginger peeled and cut in small pieces
    • 2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 1/2 teaspoon carom seeds (ajwain)
    • 1/8 teaspoon asafetida (hing)
    • 1 teaspoon salt
    • 2 teaspoons sugar
    • 2 teaspoon lemon juice
    • 1/4 teaspoon black pepper

    Instructions
     

    • Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.
    • Reduce the heat to medium and add the cumin seeds, carom seeds, asafetida. As seeds crack, add carrots, celery, and ginger. Sauté for about 12 minutes until carrots are very soft.
    • Puree them in blender with 2 cup of water, on high speed. Add water as needed to puree.
    • Use the same pan and pour the soup salt and sugar, bring the soup to boil on medium high heat. Add more water if needed. When the soup boils, turn the heat to low and let it simmer for ten minutes.
    • Serve soup hot, Add the black pepper and lemon juice, in the bowl when ready to serve.
    Tried this recipe?Let us know how it was!
  • Coconut Pretzel Sticks

    Coconut Pretzel Sticks

    Recipe submitted by Nibedita Das

    Coconut Pretzel Sticks

    Coconut Pretzel Sticks are a great crunchy snack with sweetness from the coconut and brown sugar. These are excellent for parties.
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    Course Appetizer
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1 cup coconut flour (available at Sprouts or any specialty store)
    • 1 cup all-purpose flour
    • 2 tbs cooking oil for making dough
    • 2 tbs brown sugar
    • 1 tbs finely crushed dry rosemary
    • 1 tbs freshly squeezed ginger juice (grate a piece of ginger and then squeeze to extract juice)
    • 1 tbs rice flour
    • 1/2 tsp salt
    • 1/8 tsp baking soda
    • Approx. 1 1/2 cups water for making dough
    • 6 cups cooking oil for frying

    Instructions
     

    • In a large bowl, thoroughly combine coconut flour, all-purpose flour, salt, rice flour, brown sugar, baking soda, crushed rosemary, and 2 tbs oil.
    • Add ginger juice and water a little bit at a time to form a soft dough. Cover and allow dough to rest for 15 minutes.
    • Divided the dough into approximately 60 smaller portions. Roll the little portion of the dough with both hands on a flat surface to give it a shape of thin log like a pretzel stick.
    • Place a 10” stir-fry pan over high heat and wait until oil is heated. Reduce heat to medium and start frying a small batch of 5 or 6 pretzel sticks at a time until golden brown.
    • Allow to cool before enjoying!
    Tried this recipe?Let us know how it was!
  • Sarson Ka Saag – Mustard Greens with Spinach

    Sarson Ka Saag – Mustard Greens with Spinach

    Sarson Ka Saag

    Sarson Ka Saag – Mustard Greens with Spinach

    Sarson Ka Saag, mustard greens with spinach is a healthy and easy to prepare dish. Sarson ka saag is a all time favorite punjabi dish. Traditionally this is served with makki ki roti (maize flat bread) and gur (unrefined cane sugar).
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    Course saag
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 4 cups packed mustard leaves chopped (sarson)
    • 4 cups packed spinach leaves chopped (palak)
    • 1 tablespoon ginger finely shredded
    • 2 green chili chopped (adjust to taste)
    • 1 teaspoon salt
    • 1/2  teaspoon turmeric
    • 1/4 cup corn flour (maki ka atta, maize)
    • 4 tablespoons ghee/ clarified butter

    For seasoning

    • 2 tablespoons ghee/ clarified butter
    • 1/2 teaspoon cumin seeds
    • 1/8 teaspoon asafetida (hing)
    • ¼ teaspoon red chili powder

    Instructions
     

    • Mix corn flour with ½ cup of water and keep aside.
    • In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons ghee/ clarified butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat.
    • After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/3 in volume.
    • Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together.
    • For seasoning heat the ghee/ clairfied butter in small pan, ghee should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well.
    • Sarson ka saag is ready. Serve hot with maki ki roti, naan or Thandoori Roti.
    Tried this recipe?Let us know how it was!
  • Baked Mini Samosa Pies

    Baked Mini Samosa Pies

    Recipe submitted by Yummily Yours’

    Baked Mini Samosa Pies

    Baked Mini Samosa Pies

    Baked Samosa Pies (actually more of mini pies) are wolves in a sheep’s clothing. Street food gone fancy! Or may be street food with a make-over.
    I made the dough at home but if you are short on time, check the “My Take” section for a shortcut that will save you 45 minutes. You can probably make them as appetizers for a party or as an evening snack with a cup of hot tea.
    I was quite skeptical about how this would turn out because I have never had a baked samosa before but to my pleasant surprise, they were great (and the calories you are not consuming because they are not deep-fried?!). I even had a few left overs which we later warmed up using a microwave, they tasted as fresh as ever.
    Like I was saying, these wolves are true samosas to their core with a stuffing of warm spiced boiled potatoes. I have adapted this recipe from Manjula’s Kitchen for the contest of Jan’14.
    No ratings yet
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    Course Appetizer
    Cuisine Indian
    Servings 0

    Ingredients
      

    For the Samosa wrappers

    • 1 cup all-purpose flour/Maida (Makes around 8 pies)
    • 1 1/2 tablespoon sooji (semolina flour/cream of wheat)
    • 1/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/8 tsp celery seeds (ajwain)
    • 1/4 teaspoon salt
    • 3 tablespoons oil
    • 1/3 cup lukewarm water

    For the stuffing

    • 1 cup of boiled & mashed potatoes (Crudely mashed to leave chunks or dice them)
    • 1/4 cup green peas (fresh/frozen)
    • 1/2 teaspoon cumin seeds
    • 2 green chilies finely chopped
    • 1 teaspoon coriander powder
    • 1/4 teaspoon garam masala
    • Salt to taste
    • 2 tablespoons oil
    • 2 tbsp chopped cilantro
    • 1 tbsp fresh lemon juice

    Instructions
     

    • Mix all the ingredients meant for the samosa wrappers using the lukewarm water(Add water in small quantities while mixing making sure it does not get soggy)
    • Knead the dough well. Finish off the kneading process using a drop of oil to get smooth-surfaced dough.
    • Cover the dough with a damp cloth and let it rest for at least 15 minutes.
    • Heat the oil meant for the stuffing in a pan.
    • Add cumin seeds and allow them to crackle. Add the chopped green chilies and green peas.
    • Sauté for a min, add the coriander powder, garam masala and salt and mix well.
    • Add the boiled & mashed/diced potatoes. Mix with a light hand.
    • Turn off the heat; add the chopped cilantro and lemon juice and mix.
    • Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Set aside.
    • Knead the dough for a minute.
    • Divide the dough into 2 parts (1 part 3/4 of the dough)
    • Divide the bigger portion of the dough into 8 equal portions. And roll them into rounds. Line the cups of a muffin pan with the freshly rolled rounds. Keep the pan covered with a damp cloth.
    • Take the smaller portion of the dough and again divide into 8 portions. Roll out smaller circles for covering the samosa wrapper cups.
    • Place stuffing into the samosa wrappers lined in the pan.
    • Brush the circumference of the small circles with water and paste them on top of the filled samosa wrapper cups.
    • Brush the tops with some oil and bake in a pre-heated oven at 350°F (180°C) for 15 min or until the samosa tops turn golden.
    • Allow them to cool on a wired rack for 2-3 min.
    • Enjoy hot with some hot sauce / Mint Chutney.

    Notes

    Additional Notes:
    • Super simple short-cut – use some cookie cutters and make samosa wrappers and covers out of store bought pie crusts!
    • Experiment with stuffing. Try some cauliflower and cheese or spinach & feta. Go wild!
    Tried this recipe?Let us know how it was!
  • Baked Apples filled with Cinnamon Muesli

    Baked Apples filled with Cinnamon Muesli

    Recipe submitted by Rangadevi Dasi

    Baked apples filled with Cinnamon Muesli

    Baked Apples filled with Cinnamon Muesli

    Baked apples are wonderful healthy dessert for a cold winter day, it warm up our body and the cinnamon apple smell that emanates when the apples are baked creates very cozy atmosphere in the house.
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 2 big Apples
    • 4 tbsp Butter
    • 4 tbsp Oat flakes
    • 4 tbsp Raw sugar
    • 2 tsp Raisins
    • ½ tsp Cinnamon powder
    • ½ tsp Vanilla sugar
    • 2 tbsp chopped walnuts
    • 2 tbsp cream fresh (or sour cream or whipped cream for decoration)

    Instructions
     

    • Cut off the top of an apple and empty it inside with help of a knife and a spoon.
    • Save some pieces of apple that you took out and cut into small pieces.
    • Melt butter in a small pot and mix melted butter with oat flakes, sugar, cinnamon, vanilla sugar, walnuts, raisins and pieces of apple.
    • Fill the mixture inside the apples.
    • Place the apples on a baking dish and bake in pre-heated own 180 C for 15v min.
    • When the apples are soft and the filling is crunchy on the top take the apples out, let cool for 5-10 min.
    • Serve when apples are warm,but not hot, decorate with cream fresh or sour cream or whipped cream before serving.
    Tried this recipe?Let us know how it was!
  • Chickpea Pulav (Chole Biryani, One Pot Meal)

    Chickpea Pulav (Chole Biryani, One Pot Meal)

    Chickpea Pulav (Chole Biryani)

    Chickpea Pulav (Chole Biryani, One Pot Meal)

    This dish is a delicious combination of rice, chickpeas, with vegetables and of course spices. This is a great, hearty, and healthy meal. This is a one dish and one pot meal.
    5 from 1 vote
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    Course rice
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup rice (I use basmati rice)
    • 15 oz chickpeas/chola/garbanzo/kabule chana canned or cooked
    • 2 tomatoes medium size chopped will make about 1-1/2 cup chopped tomatoes
    • 1 potato medium size peeled and cubes bite size pieces will make about 3/4 cup
    • 6 oz spinach chopped frozen or 3 cups of chopped fresh spinach
    • 1 cup bell pepper cubed in bite size pieces
    • 3 tablespoons oil
    • 1 teaspoon cumin seeds/jeera
    • 1/8 teaspoon asafetida/hing
    • 1 bay leafs/tajpat
    • 1 tablespoon ginger finely shredded
    • 1 green chili finely chopped
    • 1-1/2 teaspoon salt
    • 1/4 teaspoon turmeric/haldi
    • 1/2 teaspoon mango powder/amchoor
    • 1/4 teaspoon garam masala
    • 1-1/2 cups water

    Instructions
     

    • Wash and soak the rice in about 2 cups of water at least for 10 minutes.
    • Drain the liquid out of the can of chickpeas and wash the chickpeas well.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Add cumin seeds as seeds crack add the ginger, green chili, and turmeric stir for few seconds.
    • Add tomatoes and salt cook until tomatoes are tender, about 2 minutes.
    • Add chickpeas and potatoes after it comes to boil cover the pen and let it cook for about 8 minutes over medium low heat, stir occasionally.
    • Add rice, spinach, bell pepper and water. Mix and bring it to boil. Cover the pan and let it cook for about 12-15 minutes over low heat. Don’t stir the rice in between they will get mushy check the rice in about 12 minutes. Cook Pulav until the rice is tender and the water has evaporated.
    • When Pulav is ready add mango powder and garam masala mix gently.
    • Serve alone or with side of yogurt or pickle if you want to spice it up more.
    Tried this recipe?Let us know how it was!

    Enjoy flavorful Chole Biryani 

    Chole pulao is a delectable gluten free, quick & easy, vegan, lunch box dish that combines the rich flavors of chickpeas (chole) with fragrant basmati rice. This dish is a popular variation of traditional pulao, infused with the vibrant spices and hearty texture of chickpeas to make it a sumptuous chickpea pulao.

    1. Preparing the Rice: Washing and Soaking for Perfect Chole Rice 

    Embark on your journey to create delectable chole rice by meticulously washing and soaking the rice in approximately 2 cups of water for a minimum of 10 minutes. This crucial step is paramount to ensuring that the rice grains attain optimal moisture content, thereby resulting in a flawlessly cooked dish of chole biryani.

    1. Preparing the Chickpeas: Draining and Washing for Flavorful Chole Biryani 

    Simultaneously, prepare the chickpeas for your culinary masterpiece by meticulously draining the liquid from the can and washing the chickpeas thoroughly. This meticulous process guarantees that the chickpeas are clean and primed to impart their rich flavors to the chole pulao.

    1. Tempering the Spices: Heating the Oil to Infuse Flavor into Chole Rice 

    In a sturdy saucepan, initiate the culinary alchemy by heating oil over medium heat. Test the readiness of the oil by introducing a solitary cumin seed; upon immediate crackling, the oil is primed to infuse its essence into the chickpea biryani.

    1. Adding Flavorful Spices: Tempering with Cumin Seeds to Enhance Chole Pulao 

    Introduce the aromatic dance of spices by incorporating cumin seeds into the heated oil. Await their harmonious crackling before introducing the enchanting trio of ginger, green chili, and turmeric, infusing the environment with an irresistible aroma synonymous with chickpea pulao.

    1. Cooking the Base: Sautéing Tomatoes and Seasoning for Chole Biryani 

    Elevate the essence of your culinary creation by gently sautéing the succulent tomatoes alongside a sprinkle of salt until they reach a state of tender perfection, a foundational cornerstone of your tantalizing chickpea biryani.

    1. Cooking the Chickpeas and Potatoes: Simmering to Perfection in Chole Rice

    Transition seamlessly into the heart of your gastronomic endeavor by incorporating the chickpeas and potatoes into the saucepan, allowing them to luxuriate in a simmering concoction that amplifies their innate flavors. Cover the pan and allow the symphony of flavors to intermingle over medium-low heat for approximately 8 minutes, intermittently stirring to ensure uniformity in your divine chole pulao.

    1. Adding Rice and Vegetables: Fusion of Flavors in Chole Pulao 

    Continue your culinary odyssey by introducing the soaked rice, verdant spinach, vibrant bell pepper, and invigorating water into the saucepan, orchestrating a harmonious amalgamation of flavors that epitomises the essence of chole rice. Allow the amalgamation to gracefully ascend to a crescendo as it boils fervently before serenely simmering over low heat for 12-15 minutes. Resist the urge to stir the concoction, as doing so may compromise the integrity of your enchanting chole biryani.

    1. Finishing Touches: Infusing Flavorful Seasonings into Chole Pulao 

    Elevate the sensory experience of your culinary creation by delicately infusing it with the vibrant nuances of mango powder and garam masala, carefully intertwining the essence of these exquisite seasonings into the very fabric of your delectable chickpea pulao.

    1. Serving Suggestions: Savoring the Culinary Excellence of Chole Rice 

    Delight in the gastronomic opulence of your culinary masterpiece by savoring it either in its glorious solitude or accompanied by a tantalizing side of yogurt or pickle. Let the symphony of flavors and textures evoke a sense of culinary euphoria, as you revel in the exquisite delight that is your chole rice.

    If you loved our chole pulav rice recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Mango Rice, Quinoa Vegetable Pilaf and Lemon Rice. 

  • Carrot and Moong Dal Salad

    Carrot and Moong Dal Salad

    Potato Carrot Moong Dal Salad

    Carrot and Moong Dal Salad

    Carrot and Moong Dal Salad is a healthy and nutritious salad with beautiful colors. This is a great salad and easy to make. This can be served as an afternoon snack or an appetizer.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/4 cup split moong dal (washed)
    • 2 cup shredded carrots (gajar)
    • 2 teaspoons Oil
    • 1/2 teaspoon cumin seeds (jeera)
    • ¼ cup shredded coconut (gola) I am using shredded frozen coconut
    • 2 tablespoon cilantro chopped (hara dhania)
    • 2 tablespoons lemon juice
    • 1 tablespoon ginger finely shredded
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon sugar

    Instructions
     

    • Wash moong dal changing water 4-5 times, and soak it for about 2-3 hours. After soaking Moong Dal will be double in volume. Drain the water.
    • In a small bowl mix lemon juice, ginger, salt, black pepper and sugar to make dressing and set aside.
    • In a sauce pan heat the oil over medium high heat. Add the cumin seeds as seeds crack add the moong dal.
    • Cook for 2-3 minutes stirring continuously. Don’t over cook that will make dal dry.
    • Turns off the heat and remove the pan, let it cool for few minutes.
    • Add carrots, cilantro and coconut mix it well.
    • Add the cilantro and dressing to the carrot and moong dal, mix it well. Let it sit for about fifteen minutes before serving.
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  • Aloo Methi (Potatoes with Fenugreek Leaves)

    Aloo Methi (Potatoes with Fenugreek Leaves)

    Aloo Methi

    Aloo Methi (Potatoes with Fenugreek Leaves)

    Aloo Methi is a delicious vegetable dry dish made with potatoes, fenugreek leaves, and a combination of spices. Fenugreek is a green leafy vegetable with a unique taste that is packed with nutrients. There are many health benefits of fenugreek. This dish is delicious in addition to being healthy!
    4 from 2 votes
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    Course vegetable
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 medium size potatoes peeled and cubed byte size; this will make about 3 cups of cubed potatoes.
    • 3 tablespoons oil
    • 1/2 teaspoon cumin seed (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 3 whole dry red chilies broken in 2 pieces
    • 1/4 teaspoon turmeric (haldi)
    • 1 tablespoon coriander powder (dhania)
    • 2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi)
    • 1 teaspoon salt
    • 1/4 teaspoon red chili powder
    • 1/2 teaspoon mango powder (amchoor)

    Instructions
     

    • Wash peeled and cut the potatoes in small cubes.
    • 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.
    • When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well and cover the sauce pan.
    • Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.
    • From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water.
    • After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.

    Notes

     Suggestions
    1. Aloo Methi tastes great with plain paratha, Kadhi Rice etc.
    2. I like left over for making sandwiches.
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  • Balushahi (Indian Buttermilk Donut)

    Balushahi (Indian Buttermilk Donut)

    Balushahi

    Balushahi (Indian Buttermilk Donut)

    Balushahi! This is a North Indian delicacy- a classic dessert which can be found in every street corner sweet shop. Balushahi is flakey from the outside and soft from inside. They literally just melt in your mouth. This is a perfect sweet for any festive occasion!
    5 from 1 vote
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    Course Dessert, Snack
    Cuisine Indian
    Servings 12 Balushahi

    Ingredients
      

    Ingredients:

    • 1 cup all purpose flour (maida or plain flour)
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon baking powder
    • 1/4 cup unsalted butter cold cut into small pieces or cold clarified butter ghee
    • 1/4 cup yogurt cold(curd, dahi)

    Syrup

    • 1 cups sugar
    • 1/3 cup water
    • 4 cardamom pods crushed

    For Garnish

    • About 1 tablespoons sliced pistachios

    Instructions
     

    Syrup

    • In a sauce pan add water, sugar, and cardamom over medium heat, bring it to a boil. Let it simmer until syrup is almost to one thread on candy thermometer it should be 215 degree. Set aside.

    Balushahi

    • In a bowl mix the flour, baking soda and baking powder.
    • Add butter mix with your fingers, mixture should be crumby.
    • Add the yogurt slowly as needed making into soft dough. Do not knead the dough.
    • Cover the dough and let it sit for about half an hour.
    • Take the dough and knead just enough to hold it together.
    • Divide the dough into 12 equal parts.
    • Make the dough balls, Balls will not be very smooth and will have cracks all around; make a deep dent in the center of the balls.
    • Heat the oil in a flat frying pan over low heat.
    • The frying pan should have about 1 ½ inch of oil. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float oil is too hot.
    • Place the Balushahi in the frying pan don’t overcrowd as Balushahi will expend to about 1-1/2 time and they should not overlap.
    • It should take about 2 minutes before Balushahi will come up. Wait another 3-4 minutes before turning over Balushahi should be light brown from bottom. Fry the Balushahi until they are golden brown from both sides; do not turn more then three times. This should take about 10 minutes. Balushahi will look very flakey If the Balushahi are fried on high heat, they will not be cooked inside.
    • Take them out over layered of paper towel so it can absorb the extra oil.
    • Dip Balushahi in the syrup all around and remove them. Don’t leave them in syrup.
    • Mouthwatering flaky Balushahis are ready and looking great read. Garnish them with pistachios.
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  • Besan Ki Roti

    Besan Ki Roti

    Besan Roti

    Besan Ki Roti

    Besan Roti is very flavorful and healthy flat bread, high in protein and gluten free. Besan roti can be served with dal and leafy green vegetables like spinach or with yogurt.
    5 from 1 vote
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    Course Bread
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 2 cups besan gram flour (available in Indian grocery stores)
    • 2 tablespoons oil
    • 2 tablespoons yogurt (dahi)
    • 1/2 teaspoon salt
    • 1/2 teaspoon chili flakes
    • 1-1/2  tablespoon dry fenugreek leaves (kasoori mathi)
    • Pinch of asafetida (hing)
    • Approx. ¼ cup of water use as needed
    • ¼ cup rice flour for rolling the roti
    • Approx. 2 tablespoons butter or ghee (clarified butter)

    Instructions
     

    Method

    • Combine all the dry ingredients in a bowl mix it well. Add oil and yogurt to the mixture and mix. This will become very crumbly. Oil the palm to make the dough as it will be very sticky. Add water as needed to make the firm dough.
    • Keep the dough aside and cover with damp cloth. Let the dough rest for at least ten minutes or more.
    • Divide the dough in 6 equal parts. Make them in smooth balls.
    • Take one ball press it in rice flour from both sides and roll into about 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with rice flour.
    • Heat the skillet over medium high heat. Note: Heavy skillet works best.
    • Place the rolled roti on skillet. In few seconds roti will start changing color, turn roti over, both sides of roti will have few light brown spots.
    • Next place the roti on open burner using tong. The top part of roti should be down. Note: if you have gas stove you can put roti directly over high flames but if you have electric stove use cake cooling rack or similar over the burner so roti does not touch burner coil directly.
    • Grill the roti from both sides using tong until roti has golden brown spots both sides. Bottom part of roti should be up for serving brush the roti with ghee or butter.
    • Keep Besan Roti’s in a covered container or wrap them in aluminum foil. (Besan Roti becomes dry when they come to room temperature)
    Tried this recipe?Let us know how it was!