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!
The dough recipe is quiet easy to follow and the filling used here is very simple. Dough can be filled with variety of vegetable, meat or sweet fillings. Its a good healthy, veganappetizer. This coconut filling is also very versatile and can be used to fill puff pastries or even spring roll sheets to form spring rolls or samosas. Combinations are endless and sky is the limit!
8 Standard Cupcake Liners or Parchment Paper cut into 4 inch squares
Instructions
Method
In a large bowl, combine water, yeast, oil and sugar. Mix with a spoon until well combined.
Sift in flour and salt into the liquid mixture and stir with a wooden spatula to combine. When it becomes hard to stir, start kneading dough with hands until smooth for about 2 to 3 minutes.
Lightly coat the bowl with oil spray, put dough, turn once to coat with oil, cover and leave it in warm area for about 40 minutes or until doubled in size. (For faster rising, place the bowl in a larger bowl filled with warm water)
Knead the dough for about a minute to remove air, cover and leave it again for another 30 minutes.
Meanwhile, in a medium size pan combine coconut, sugar, salt and cook over medium low heat stirring frequently until sugar is melted for about 2 to 3 minutes. Remove from heat and let it cool completely.
Place cupcake liners 1 inch apart on the rack of a steamer and keep aside.
Take dough and divide into 8 equal portions. (Keep unused dough covered to prevent from drying out.)
On lightly floured surface, roll each portion into approximately 4 inch circles leaving center thicker than edges.
Take a heap tablespoon (or 1/8) of filling and place in middle of the circle. Gather the edges of the dough and conceal the filling by pinching and sealing the edges while forming pleats. Twist ends off to seal and close; and place it in prepared steamer rack.
Continue rolling and filling rest of the dough, cover and let it rise for 20 minutes.
Steam the buns for 20 minutes, covered and undisturbed.
Turn off the heat, remove buns from steamer and serve.
Notes
Additional Notes:Steamed buns can be kept at room temperature for a day or two. Keep them in fridge for few more days after that. Before serving, wrap it with damped paper towel and microwave for 10 to 15 seconds.
Apple custard is a nice gluten-freedessert with the red strawberry sauce to give a holiday touch. The uncooked apples and roasted almonds give it a nice texture.
2 cups (500 grams) strawberries, rinsed, green tops removed (frozen will work)
1/4 to 1/3 cup sugar (depends on sweetness of berries)
1/2 tbsp lemon juice
2 tbsp water
1 tbsp cornstarch dissolved into 2 tbsp water
for Custard
2 cups milk
3 tbsp custard powder ( I used vanilla flavor.)
3/4 cup sugar
10-15 roasted chopped almonds
1/2 tsp cardamom powder
1 1/2 cup chopped apple (you can use chikoo, banana, grapes too)
1/4 cup pomegranate seeds
Instructions
for Strawberry Sauce
Mix strawberries, sugar, lemon juice and water in a pot.
Heat the mixture in medium flame for 13-15 mins.
Keep the pot covered (occasionally stir).
When the strawberries are tender and can easily cut by spoon, this is the time to add the corn starch dissolved in water. Stir it nicely and turn off the heat. Let the mixture cool for 10 mins.
Put the mixture in blender and make a puree. Strawberries has seeds on sides. Strain the sauce to remove these seeds. Keep the sauce in refrigerator.
for Custard
Take some (3-4 tbsp) milk and mix custard powder to it.
Heat rest of the milk at medium flame, add sugar to it.
Just before boiling add the custard powder mixture (made in step 1) to the milk. Add the cardamom powder.
Keep stirring the milk till it boils. After boiling take the pot away from heat. Add roasted chopped almonds. Let it cool for an hour.
Add the fruits to custard.
Keep the mixture in refrigerator.
While serving add 1 tsp strawberry sauce at bottom of the bowl. Add the fruit custard and top it with the strawberry sauce. See Photo.
Notes
Additional:Decorate with some fresh mint leaves (optional).
Almond saffron milk is a festive healthydrink; this can be served hot or cold. Milk with blend of nuts and flavored with saffron to give a beautiful orange-yellow color and distinctive flavor and aroma.
Soak the almonds and pistachios ten minutes in hot water. Peel the skin off the almonds and pistachios.
Grind the almonds and pistachios until smooth, using two to three tablespoons of milk.
Boil the remaining milk in a heavy bottom pan over medium high heat, stirring occasionally to prevent burning.
Add the almond paste, sugar, cardamom and saffron strands. Lower the heat to low and let it simmer four to five minutes, stirring often. Turn off the heat.
Kala Chana is very high protein and provides a nutritional meal. It has a low glycemic index and is a good protein option for people with Diabetes. Kala Chana is a variation of the commonly found chickpea but it is dark brown in color and smaller in size. It is also known as Bengal gram. This recipe goes along nicely with rotis and rice.
1 tablespoon finely chopped cilantro (hara dhania) to garnish
Instructions
Method
Wash and soak kala chana in approx. 4 cups of water, for at least 6 hours. The kala chana will double in volume after soaking.
In a small bowl mix ginger, green chili, coriander powder, turmeric, and chili powder with ¼ cup of water. Set aside.
Heat oil in a pressure cooker over medium high heat. Test the heat by adding one cumin seed and if it cracks immediately, the oil is ready for cooking.
Add cumin seeds and as they crack, add asafetida and gram flour. Stir for few seconds. Add the mixed spices (step 2) and stir for another minute.
Add soaked kala chana, and 4 cups of water to the pressure cooker. Close the cooker. As it starts steaming, turn down the heat to medium and cook for approx. 12 minutes. If your pressure cooker whistles then wait for 4-5 whistles.
Turn off the heat and wait until all the steam has released before opening the pressure cooker.
Add salt and slightly press down on the Kala Chana to thicken the gravy, let it cook for 2-3 minutes on low heat. You can always adjust the consistency of the gravy by adding more water. Simmer for a few minutes after adding the water.
Stir in lemon juice and cilantro, just before serving. This goes very well with plain rice and makes for a complete meal.
Notes
TipKala Chana can also be prepared without a pressure cooker. Just remember to cook on medium heat for 50 minutes to an hour with the lid closed. Unlike other beans, Kala Chana holds its shape well even after cooking, so be sure to test if it has cooked all the way.
Kala chana, also known as black chickpea, is a versatile legume widely used in Indian cuisine. This easy kala chana recipe is a flavorful and nutritious dish that can be enjoyed as a side or main course. Packed with protein, fiber, and essential nutrients, kala chana curry is not only delicious but also beneficial for your health as it is low fat, gluten freewinter special. In this recipe, we’ll guide you through the process of making a delicious kala chana curry that will surely become a favorite in your kitchen.
Step 1: Preparing the Kala Chana:
Before you begin cooking, it’s essential to properly prepare the kala chana. Start by rinsing the black chickpeas under cold water to remove any dirt or debris. Then, soak them in water overnight or for at least 8 hours. This soaking process helps soften the chickpeas, reducing the cooking time and improving their texture. Once the kala chana are soaked, drain the water and they’re ready to be cooked.
Step 2: Sauteing Aromatics:
To infuse the kala chana curry with flavor, we’ll start by sautéing aromatics such as ginger. Next, add minced ginger, and cook for another couple of minutes until fragrant. The aroma of these ingredients will enhance the taste of the curry.
Step 3: Adding Spices:
Spices play a crucial role in Indian cooking, adding depth and complexity to dishes. In this kala chana recipe, we’ll use a blend of spices to create a rich and aromatic curry. Add ground cumin, coriander, turmeric, and garam masala to the ginger. Stir well to coat the aromatics with the spices, allowing them to toast slightly and release their flavors.
Step 4: Cooking the Kala Chana:
Now it’s time to add the soaked kala chana to the pan. Stir well to combine the chickpeas with the aromatic spice mixture. Then, pour in enough water to cover the chickpeas and bring the mixture to a boil. Once boiling, reduce the heat to low and let the curry simmer gently until the kala chana are tender. This may take about 45 minutes to an hour, depending on the freshness of the chickpeas.
Step 5: Finishing Touches:
Once the kala chana are cooked to perfection, it’s time to add the finishing touches to the curry. Taste and adjust the seasoning as needed, adding salt and any additional spices to suit your preference. You can also add a splash of lemon juice for a hint of acidity and freshness. Garnish the kala chana curry with freshly chopped cilantro leaves for a burst of color and flavor.
Step 6: Serving the Kala Chana Curry:
Your kala chana curry is now ready to be served! Spoon the hot curry into serving bowls and garnish with more cilantro leaves if desired. Serve the kala chana curry alongside steamed rice, naan bread, or roti for a satisfying meal. This hearty and nutritious dish is perfect for lunch or dinner, and leftovers can be stored in the refrigerator for a few days.
Tips for Making the Perfect Kala Chana Curry:
Soaking the kala chana overnight helps reduce cooking time and improves texture.
Experiment with different spices and seasonings to customize the flavor of the curry to your liking.
For extra creaminess, you can add a splash of coconut milk or yogurt to the curry.
To make the dish spicier, add chopped green chilies or a pinch of cayenne pepper.
Variations of Kala Chana Curry:
Spinach Kala Chana Curry: Add chopped spinach to the curry for a nutritious twist.
Coconut Kala Chana Curry: Stir in coconut milk for a creamy and indulgent curry.
Tomato Kala Chana Curry: Add diced tomatoes for a tangy flavor and vibrant color.
Benefits of Including Kala Chana in Your Diet:
High in Protein: Kala chana is an excellent source of plant-based protein, making it a great option for vegetarians and vegans.
Rich in Fiber: The high fiber content of kala chana promotes digestive health and helps keep you feeling full and satisfied.
Packed with Nutrients: Kala chana is loaded with vitamins, minerals, and antioxidants that contribute to overall health and well-being.
Frequently Asked Questions (FAQs) about Kala Chana Curry:
Q: Can I use canned kala chana instead of dried chickpeas?
A: Yes, you can use canned kala chana for convenience, but keep in mind that the texture and flavor may differ slightly from dried chickpeas.
Q: Can I freeze leftover kala chana curry?
A: Yes, you can freeze the curry in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Q: Is kala chana curry spicy?
A: The level of spiciness can be adjusted according to your preference by controlling the amount of chili powder or green chilies added to the curry.
For more delicious Indian recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian dishes, snacks, desserts, and more to elevate your culinary skills and delight your taste buds.
These bread swirls are a healthy delightful appetizer. In most of my parties when kids are invited they need something that is easy to hold and filling too. Kids don't like to carry their food on plate so I got this idea for them but it became a party hit with adults too! Potato is a versatile veggie that can be eaten in different forms. These bread swirls are crispy on the outside with a soft and cheesy potato stuffing.
3/4 cup chopped boiled veggies(carrot,peas,cauliflower)
2 chopped green chilli
1/2 tsp chat masala
1/2 tsp channa masala
3 tbsp mozzarella cheese
salt to taste
Instructions
For Stuffing
Mash all the above ingredients except bread and cheese to a smooth paste and keep aside.
Preparing the Bread Sheet
Remove the sides of the bread n join them with little water edge to edge overlapping 1 cm.
Now use a rolling pin flatten the bread gently.
Preparing the Bread Swirls
Now spread the stuffing evenly on the bread sheet and leave the last 1 cm for sealing.
Sprinkle the cheese on the stuffing n roll it slowly from one end and seal
the end gently with little water.
Then wrap it plastic sheet n freeze for 30 min.
After 30 min unwrap it n cut the roll into thin slices of 1 cm thickness.
Notes
Toast each slice on a tawa with medium flame till golden brown on both the sides or in a preheated oven at 375F for 15 min.Then bake for 7 mins each side or till golden brown.You delightful bread swirls are ready and can be served with tomato ketchup.
Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main course meal.
Add the flour, salt, and oil to a bowl and mix it well.
Add the chilled water slowly, mixing with your fingers as you pour the water. Do not knead the dough. The dough should be very soft but not sticking to fingers. Cover the dough and let it sit for at least fifteen minutes.
To Make Filling
Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.
Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and salt, stir fry for another few minutes.
While stir frying the peas mash them with spatula.
Let the filling cool to room temperature.
To Make Kachoris
Take the dough and lightly knead it. Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make it into about a 2-inch circle. Leaving the center, a little thicker than the edges around. Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 12 balls.
Let the filled balls sit for 3 to 4 minutes before pressing.
Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
Heat about 1-1/2 inches of oil in a frying pan on medium heat. To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slowly.
Do not overcrowd the kachoris in a frying pan, fry them on medium heat. After they are puffed, slowly turn them over.
It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.
If the kachoris are fried on high heat, they will get soft and will not be crispy.
Notes
Serving suggestionsKachoris can be served plain, with Boondi Ka Raita, or with Aloo Dum.
Keyword Appetizer, Breakfast, Lunch Box, Main Dish, Mattar Kachori, Party Food, Stuffed Puri
Spinach pakoras are delicious as a snack. Spinach pakoras can be served many different ways and they always taste great as an appetizer. One of my favorite ways to serve these pakoras is papdi chaat.
Mix all the dry ingredients together: besan, corn starch, black pepper, cumin seeds, asafetida, and salt. Corn starch adds to the crispness.
Add the water slowly to make a smooth batter (batter should be thin consistency).
Heat the oil in a frying pan on medium high heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
Dip the spinach leaf into the batter one at a time, making sure it is covered by the batter completely; wipe it from side of the batter bowl making sure batter is evenly spread over spinach. Then, slowly drop in the slices into the frying pan.
Fry the pakoras in small batches. The pakoras will take about 2 to 3 minutes to cook.
Turn them occasionally. Fry the pakoras until both sides are golden-brown.
The crispy, delicious pakoras are now ready to serve.
They can be stored for several days in air tight container.
Notes
TipsIf oil is too hot pakoras will not be crispy; if oil is not hot enough, pakoras will be greasy.Serving Suggestions
Spinach pakoras can be served as chips with your choice of dipping sauce.
Crispy spinach pakoras are a quintessential Indian snack that tantalize taste buds with their crunchy texture and flavorful profile. Spinach Pakora, a delightful blend of appetizers and snacks, is a gluten-free and vegan treat perfect for winter recipes, offering a crunchy and flavorful indulgence. These bite-sized delights, also known as crispy spinach pakoras, are a favorite among food enthusiasts for their simplicity and robust taste. In this comprehensive guide, we delve into the art of crafting these irresistible treats, exploring the crispy spinach pakoras recipe, step by step.
Step 1: Gathering Ingredients
To embark on this culinary adventure, gather the necessary ingredients. Fresh spinach leaves, besan (gram flour), rice flour, ajwain (carom seeds), turmeric powder, chili powder, cumin seeds, asafetida (hing), and salt are the key players in this recipe. These ingredients blend harmoniously to create the signature flavor and texture of crispy spinach pakoras.
Step 2: Preparing the Batter
Begin by washing the spinach leaves thoroughly and patting them dry. Chop the spinach finely, ensuring uniformity in size. In a mixing bowl, combine besan, rice flour, ajwain, turmeric powder, chili powder, cumin seeds, asafoetida, and salt. Gradually add water to the dry mixture, whisking continuously until a smooth batter forms. The consistency should be thick enough to coat the spinach leaves evenly.
Step 3: Coating the Spinach
Dip each spinach leaf into the prepared batter, ensuring it is well-coated on both sides. Gently shake off any excess batter to achieve a light coating. Repeat this process for the remaining spinach leaves, arranging them on a plate for frying.
Step 4: Frying to Perfection
Heat oil in a deep-frying pan over medium-high heat. Once the oil reaches the desired temperature, carefully slide the coated spinach leaves into the hot oil, ensuring they are not overcrowded. Fry the spinach pakoras until they turn golden brown and crisp, flipping them occasionally for even cooking. Once done, transfer them to a plate lined with paper towels to absorb any excess oil.
Step 5: Serving and Enjoying
Serve the hot and crispy spinach pakoras with a side of mint chutney or tamarind sauce for an added burst of flavor. These delectable treats are perfect for snacking on rainy days or as appetizers for gatherings. Enjoy the crunchy exterior giving way to the tender spinach inside with every bite.
Variations:
Paneer Spinach Pakoras: Add crumbled paneer (Indian cottage cheese) to the batter for a creamy twist.
Cheese Spinach Pakoras: Stuff the spinach leaves with cheese before coating them with batter for a gooey surprise.
Benefits:
Spinach is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants that promote overall health. Incorporating spinach into pakoras not only enhances the flavor but also adds a dose of goodness to this indulgent snack. Additionally, the use of besan (gram flour) provides a gluten-free alternative, making it suitable for individuals with dietary restrictions.
FAQs:
Q: Can I make crispy spinach pakoras ahead of time?
A: While pakoras are best enjoyed fresh and hot, you can prepare the batter in advance and fry them just before serving to retain their crispiness.
Q: Can I bake spinach pakoras instead of frying them?
A: Although frying yields the crispiest results, you can try baking spinach pakoras in a preheated oven at 375°F (190°C) for approximately 15-20 minutes or until golden brown.
Q: Can I freeze leftover pakoras?
A: While pakoras are best consumed fresh, you can freeze any leftovers in an airtight container. Reheat them in the oven or air fryer for a few minutes until warmed through.
Explore More Delectable Recipes
For more mouthwatering recipes and culinary inspiration, explore the following links from Manjula’s Kitchen:
1/2 cup of green string beans, sliced ½ inch pieces
1 cup of celery, sliced in ½ inch pieces
3 medium size tomatoes cut into 8 pieces
About ½ inch ginger thin sliced
1½ teaspoon salt
1/2 teaspoon turmeric (haldi)
1/2 teaspoon black pepper
Chaunk (seasoning):
2 tablespoon clarified butter (ghee) or 2 tablespoons oil
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon garam masala
Half a lemon
Instructions
Method:
Wash lentils and soak in 2 cups of water for 1 hour or longer. Once soaked, the lentils should be about double in volume.
Heat 4 cups of water in a pressure cooker on medium high heat. Next add soaked lentils, salt, turmeric, black pepper, ginger, carrots, green beans, celery, and tomatoes.
Close the pressure cooker and put the weight on (or seal the exhaust).
As the pressure cooker starts steaming turn the heat down to medium and cook for about 6 minutes.
Turn off the heat and wait until the steam has stopped before opening the pressure cooker.
Mix dal well, if dal is thick add more boiling water and make the consistency as you desire. Soup should be chunky.
Chaunk (seasoning):
For seasoning (chaunk) heat the butter in a small saucepan, add cumin seeds and wait until cumin seed crack. Then pour it over the soup.
Add garam masala to the soup and mix it well.
Before serving squeeze, a few drops of lemon juice.
Lentil Vegetable Soup is a nutritious and hearty dish that combines lentils with various vegetables to create a flavorful and satisfying meal. It is suitable for individuals with diabetes, as it is low in cholesterol, low in fat, and gluten-free. Additionally, it is high in protein, making it a great option for those looking to increase their protein intake. This soup is perfect for winter months and can be easily packed into lunch boxes for a nutritious meal on the go. It is a wholesome option for anyone looking for a healthy and filling soup or salad option.
Lentil Vegetable Soup is a comforting and nutritious dish that is perfect for chilly days or whenever you’re craving a hearty meal. Packed with protein-rich lentils and a variety of colorful vegetables, this soup is not only delicious but also easy to make. In this recipe, we’ll show you how to make red lentil vegetable soup step by step, so you can enjoy its warmth and goodness at home.
Step 1: Gathering Ingredients:
To begin making Lentil Vegetable Soup, gather all the necessary ingredients. You’ll need red lentils, mixed vegetables such as carrots, celery, and bell peppers, along with tomatoes. Having all the ingredients prepared and ready will make the cooking process smoother and more efficient.
Step 2: Preparation of Vegetables:
Start by washing and chopping the vegetables for the soup. Dice the carrots, celery, and bell peppers into small, bite-sized pieces. Finely chop tomatoes, mince and dice the tomatoes. Preparing the vegetables in advance ensures that they cook evenly and helps to build layers of flavor in the soup.
Step 3: Sauteing Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Then, add the minced and cook for another minute until aromatic. The combination forms the base of the soup and adds depth of flavor.
Step 4: Adding Vegetables and Lentils:
Once the aromatics are sautéed, add the chopped vegetables to the pot. Stir well to coat the vegetables with mixture. Then, add the rinsed red lentils to the pot along with vegetable broth or water. Stir everything together and bring the soup to a gentle simmer.
Step 5: Simmering the Soup:
Let the Lentil Vegetable Soup simmer over medium-low heat for about 20-25 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pot. The soup will thicken as it cooks, creating a hearty and satisfying texture.
Step 6: Seasoning and Adjustments:
Once the soup is cooked through, season it with salt, pepper, and any other desired herbs or spices such as thyme, oregano, or bay leaves. Taste and adjust the seasoning according to your preference. You can also add a splash of lemon juice for a hint of acidity and brightness.
Step 7: Finishing Touches:
Before serving, garnish the Lentil Vegetable Soup with freshly chopped parsley or cilantro for a pop of color and freshness. Ladle the hot soup into bowls and serve with crusty bread or crackers for a complete meal. This hearty and nutritious soup is sure to warm you up from the inside out.
Tips for Making the Best Lentil Vegetable Soup:
Use Fresh Ingredients: Fresh vegetables and herbs will give the soup the best flavor and texture.
Don’t Overcook Lentils: Be careful not to overcook the lentils, as they can become mushy. Cook until they are tender but still hold their shape.
Adjust Consistency: If the soup is too thick, you can thin it out with more vegetable broth or water. If it’s too thin, let it simmer for longer to reduce and thicken.
Variations of Lentil Vegetable Soup:
Curried Lentil Vegetable Soup: Add curry powder or paste to the soup for a spicy and aromatic twist.
Coconut Lentil Vegetable Soup: Stir in coconut milk for a creamy and indulgent flavor.
Italian Lentil Vegetable Soup: Add diced tomatoes, cannellini beans, and Italian herbs such as basil and rosemary for an Italian-inspired version of the soup.
Benefits of Including Lentil Vegetable Soup in Your Diet:
Rich in Protein: Lentils are a great source of plant-based protein, making this soup a filling and satisfying meal.
Loaded with Fiber: Both lentils and vegetables are high in fiber, which promotes digestive health and helps keep you feeling full and satisfied.
Packed with Vitamins and Minerals: Lentil Vegetable Soup is packed with essential nutrients such as vitamin C, vitamin A, iron, and potassium, contributing to overall health and well-being.
Frequently Asked Questions (FAQs) about Lentil Vegetable Soup:
Q: Can I freeze Lentil Vegetable Soup?
A: Yes, Lentil Vegetable Soup freezes well. Let it cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating.
Q: Can I use other types of lentils in this soup?
A: Yes, you can use other varieties of lentils such as green lentils or brown lentils if you prefer. Keep in mind that cooking times may vary.
Q: Is Lentil Vegetable Soup gluten-free?
A: Yes, Lentil Vegetable Soup is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
For more delicious soup recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian soups, including lentil soups, vegetable soups, and more, to warm up your soul and tantalize your taste buds.
Peel and cut the squash into cubes. Save about ¼ of the squash peel and chop them.
In a small bowl, mix the shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and ¼ cup of water to make a paste.
Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add fenugreek seeds and red chilies and stir for a few seconds.
Add the spice paste and stir-fry for a minute until spices start leaving the oil.
Add the squash, squash peels, salt, and ¼ cup of water. Mix well. Cover the pan and let it cook on medium heat until the vegetables are tender. Squash will be semi mushy.
Make sure to stir gently every 3 to 4 minutes. Check if more water is needed.
Lastly, add the mango powder, sugar and chopped cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.
Notes
Tips: I have used acorn squash but any squash can be used whatever is available for example banana squash, butternut squash, buttercup squash etc. The only one I know does not work is spaghetti squash and pumpkin.Suggestion: The recipe is with many blends of spices and great aroma makes a great dish to serve with plain rice. Just make the dish with extra gravy by adding more water on step 9. Serve with Puri, in North India Spicy Squash served with Urad Dal Puri.
Indian Squash Recipe | Butternut Squash Indian Recipes | Manjula’s Kitchen
Indian cuisine is renowned for its rich and diverse flavors, one such delightful gluten-free vegetable curry-based Indian Squash Recipe is spicy squash Indian curry a dish that embraces the vibrant colors and aromatic spices synonymous with Indian cooking. To start select a fresh squash, preferably Butternut or Acorn Squash, though other options like banana squash or buttercup squash can also be employed. It’s worth noting that spaghetti squash and pumpkin are not recommended for this particular squash recipe Indian.
The first step involves the preparation of the squash, a crucial task to ensure the perfect texture in the final dish. Peel and cut the squash into cubes, reserving about ¼ of the squash peel for later use. This unique touch adds both texture and visual appeal to the Butternut Squash Sabzi.
The heart of the dish lies in the aromatic spice blend that brings the Indian flavors to life. In a small bowl, combine shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and water to create a flavorful paste. This amalgamation of spices forms the base, infusing the squash with a medley of tastes that are quintessentially Indian.
As the pan sizzles with anticipation, heat the oil to the right temperature. A simple test with cumin seeds determines the readiness of the oil; a crackling cumin seed indicates the perfect moment. Add cumin seeds, asafetida, fenugreek seeds, and red chilies to the hot oil. The ensuing aroma is a testament to the robust flavors that will unfold.
The spice paste takes center stage as it sizzles in the pan. Stir-fry for a minute until the spices release their essence into the oil, creating a tantalizing blend. Now, it’s time for the star of the show – the cubed squash, along with the reserved squash peels. Sprinkle salt, add water, and cover the pan, allowing the vegetables to simmer and tenderize. The squash transforms into a semi-mushy consistency, absorbing the myriad spices infused in the dish.
A gentle stir every few minutes ensures even cooking, and periodic checks determine if more water is needed to maintain the desired texture. The Butternut Squash Sabzi takes shape, with the kitchen filled with the heady aroma of Indian spices.x
In the final act, add mango powder, sugar, and chopped cilantro, elevating the dish with a burst of tanginess and freshness. The amalgamation of flavors is perfected as everything melds together under the lid for a minute. A final adjustment of salt ensures the dish is tailored to individual taste preferences.
As the Butternut Squash Sabzi graces the dining table, it presents a feast for the senses. The blend of spices, the semi-mushy texture of the squash, and the infusion of mango powder create a symphony of flavors that captivate the palate. This Indian squash recipe is not just a dish; it’s a celebration of culinary prowess and cultural richness amongst all other butternut squash Indian recipes.
For those seeking variety in acorn squash recipes, this recipe seamlessly transitions to accommodate Acorn Squash. The versatility of this Indian squash recipe allows for a delightful twist using acorn squash, offering a slightly different flavor profile while still capturing the essence of Indian cuisine. Acorn squash recipes in Indian households often mirror the steps of this Butternut Squash Sabzi, proving that the charm of this dish transcends the specific type of squash used.
In the realm of squash recipes Indian cuisine has a lot to offer, this Butternut Squash Sabzi stands out as a testament to the creativity and depth of flavor inherent in Indian cooking. Its adaptability with various types of squash ensures that households can explore the rich tapestry of Indian cuisine, savoring the distinctive tastes and aromas that make every bite a culinary adventure. Whether served with plain rice or accompanied by Urad DalPuriin North India, this spicy squash dish is a gastronomic delight that bridges the gap between tradition and innovation in the realm of Indian cooking.
Fresh vegetables and whole grain pasta with savory tomato sauce makes a very colorful and delicious pasta dish. This is a simple pasta dinner. Serve with a side of salad and bread.
In a large pot boil the water with salt and oil. After water comes to the boil add the pasta.
Cook the pasta until it is just tender, not too soft. Drain the water and set pasta aside.
making Vegetables:
Heat the oil in a frying pan over medium high heat.
Add vegetables (carrot, green beans, bell pepper, mushrooms, and zucchini) to skillet and sauté until they are nearly tender.
Marinara Sauce
Mix the cornstarch in ¼ cup of water and keep aside.
Heat the olive oil in a saucepan and add the basil, Italian herbs, and chili flakes stir and add tomatoes.
Let the tomatoes cook until they become pasty.
Next add cornstarch, salt and sugar to the tomato sauce, cornstarch will give thickness to the sauce.
Next add the sauté vegetables to the sauce and cook for few minutes on medium heat until sauce come to the desirable thickness.
Prepare The Pasta
Heat the oil in a saucepan and add basil and chili flakes stir for few seconds.
Next add the drained pasta and sauté for a minute until pasta is well coated with oil.
Pour the vegetable sauce over the pasta, serve hot with slice of French bread and salad.
Notes
Variations:For this recipe you need about 5 cups of vegetable, replace the vegetables to your choice.Serving suggestion:Serve pasta with slice of toasted bread and green salad.Additional Notes:I like to serve pasta with slice toasted and spiced French bread. Before toasting the bread spread the olive oil and sprinkle basil, chili flakes and salt.
Keyword Pasta With Marinara Sauce, Pasta Without Onion Garlic
Chickpeas and spinach is a marvelous combination, and Chole Palak is a healthy, high protein dish. Chickpeas, also known as garbanzo beans and kabuli chana, are immersed in spicy spinach gravy.
Blend the tomatoes, green chilies, and ginger to make a puree.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add the tomato puree, coriander powder, turmeric, and red chili powder. Cook for three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
Add spinach, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes. Add the garam masala.
Notes
Serving suggestions
Chole Palak can be served with roti, naan, or any other bread. It also goes well with plain rice.
Chole Palak is a delicious, healthy choice for people who eat a vegan or gluten-free diet
Introduction to Chole Palak – Chickpeas with Spinach:
Palak Chana Masala is a flavorful and nutritious Indian dish that combines spinach (palak) and chickpeas (chana) in a spiced gravy or curry. It is typically made with dal (lentils), making it a good source of protein, and is naturally gluten-free and low in fat. This dish is quick and easy to prepare, making it perfect for a winter meal. It is also suitable for vegans as it does not contain any animal products.
Chole Palak, also known as chickpeas with spinach or palak chana masala, is a delightful and nutritious dish that combines the goodness of chickpeas and spinach in a flavorful curry. This Chana Saag recipe is a perfect balance of protein-rich chickpeas and iron-packed spinach, making it not only delicious but also incredibly healthy. In this recipe, we’ll guide you through the process of making this hearty and satisfying dish step by step.
Chole Palak Recipe:
Drain and Rinse the Chickpeas: Open the can of chickpeas and pour its contents into a colander. Use running water to thoroughly rinse the chickpeas, removing any canning liquid or residue. Shake the colander gently to remove excess water. Set the rinsed chickpeas aside for now.
Blend the Aromatics: Wash and roughly chop the tomatoes, green chilies, and ginger. Add them to a blender and blend until you have a smooth puree. This puree will form the flavorful base of your chickpea curry.
Heat the Oil and Add Spices: Pour oil into a saucepan and heat it up on medium heat. To test if the oil is hot enough, carefully add a single cumin seed to the pan. If the seed sizzles and cracks right away, the oil is at the perfect temperature. Once the oil is hot, add the asafetida (a pinch is enough) and cumin seeds. Asafetida adds a unique, slightly garlicky aroma to curries. Listen for the cumin seeds to crackle, indicating they’ve released their flavors.
Cook the Tomato Masala: Now it’s time to add the blended tomato puree, coriander powder, turmeric, and red chili powder to the pan with the cumin seeds. Stir the mixture well to combine all the spices with the tomato puree. Let this mixture cook on medium heat for three to four minutes. As it cooks, the oil will separate from the tomato mixture, and the mixture itself will reduce in volume by about half. This concentration of flavors is what will give your curry its depth.
Add Spinach and Simmer: After the tomato masala has cooked down, add the spinach and salt to the pan. Pour in half a cup of water as well. Give everything a good stir and bring to a simmer. Cover the pan and let the contents simmer for four to five minutes on medium heat. The spinach should wilt and become tender during this time.
Add Chickpeas and Adjust Consistency: Once the spinach is cooked, add the rinsed and drained chickpeas to the pan. Use a spatula to gently mash some of the chickpeas against the side of the pan. This will help slightly thicken the gravy and add some textural variation to the curry. If the gravy seems too thick at this point, simply add more water, a little bit at a time, until you reach your desired consistency. Let the chickpeas simmer in the gravy for another seven to eight minutes on low heat, allowing them to absorb all the flavors.
Finish with Garam Masala: As a final touch, take the pan off the heat and stir in the garam masala. Garam masala is a warming spice blend commonly used in Indian cuisine. It will add another layer of complexity to your curry. Give everything a final stir and your chickpea curry is complete!
Tips for Making Perfect Chole Palak:
Use Fresh Spinach: Fresh spinach works best in this recipe as it adds a vibrant green color and a tender texture to the curry.
Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of red chili powder or green chilies used.
Add Lemon Juice: A squeeze of lemon juice added to the curry just before serving will brighten the flavors and add a hint of acidity.
Variations of Chole Palak:
Creamy Chole Palak: Stir in some coconut milk or cashew cream for a creamy and indulgent version of the dish.
Spicy Chole Palak: Add extra green chilies or a pinch of cayenne pepper for a spicier kick.
Chole Palak with Paneer: Add cubed paneer to the curry for added richness and protein.
Benefits of Including Chole Palak in Your Diet:
High in Protein: Chickpeas are an excellent source of plant-based protein, making Chole Palak a nutritious option for vegetarians and vegans.
Rich in Iron: Spinach is packed with iron, which is essential for maintaining healthy blood cells and preventing anemia.
Loaded with Vitamins and Minerals: Chole Palak is rich in vitamins A, C, and K, as well as folate, potassium, and magnesium, contributing to overall health and well-being.
Frequently Asked Questions (FAQs) about Chole Palak:
Q: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach if fresh spinach is not available. Thaw the frozen spinach and squeeze out any excess water before adding it to the curry.
Q: Can I make Chole Palak in advance?
A: Yes, Chole Palak can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Q: Is Chole Palak gluten-free?
A: Yes, Chole Palak is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
Dal Makhani is a popular dish from state of Punjab and across North India. Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans. It goes well with Naan, and Tandoori Roti (oven-baked flat bread).
Wash urad dal and kidney beans well. Soak the dal in six cups of water at least for eight hours. After soaking, dal will be about two and a half times the volume of the original.
Place the dal in a pressure cooker with four cups of water. Add the salt, turmeric, ginger, and green chili, and cook over medium high heat. When it begins to steam, turn the heat down to medium. Cook 25 minutes.
Turn off the heat. Wait until steam has stopped before opening the pressure cooker. The dal and kidney beans should be soft and tender.
Lightly mash the kidney beans and dal. Cook for another five minutes on low-to-medium heat.
Add cream, garam masala, and amchoor powder. Cook for ten minutes on low heat.
For Seasoning
Heat the ghee in a small saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When they crack, add the asafetida, red chilies, and red chili powder. Stir for a few seconds.
Add one teaspoon of water to keep the spices from burning. Pour the spiced ghee over the dal.
Garnish with shredded ginger.
Notes
Serving suggestion, taste best with Naan, or Tandoori Roti
Punjabi Dal Makhani: A Step by Step Urad Dal Makhani Recipe
Dal Makhani is a rich and creamy lentil dish that originates from the Punjab region of India. Made with black lentils (urad dal), kidney beans, and a blend of aromatic spices, this dal makhani recipe is a staple in Punjabi cuisine. Known for its luscious texture and indulgent flavors, Dal Makhani is a popular Indian dish made primarily from lentils (dal) and typically enjoyed during the winter months.
It is a rich and creamy dish that is usually gluten-free, as lentils themselves are naturally gluten-free. The main ingredients for making Dal Makhani include black lentils (urad dal), red kidney beans (rajma), butter, cream, and various spices such as cumin, coriander, turmeric, and garam masala. It is traditionally cooked slowly over a low flame, allowing the flavors to meld together and the lentils to become tender. Dal Makhani is often served with rice or Indian bread like naan or roti.
Step 1: Preparation of Ingredients:
Begin by gathering all the necessary ingredients for making Dal Makhani. Rinse the black lentils and kidney beans under cold water and soak them for at least 8 hours or overnight to soften. Finely chop tomatoes, ginger, and green chilies to prepare the base for the dal. Having all the ingredients prepped and ready will make the cooking process smoother.
Step 2: Cooking the Lentils:
In a pressure cooker or a pot, add the soaked black lentils and kidney beans along with fresh water, salt, and a pinch of turmeric powder. Pressure cook or simmer until the lentils and beans are soft and fully cooked. Cooking them until tender is essential for achieving the creamy texture of Dal Makhani. Once cooked, set them aside while we prepare the gravy.
Step 3: Preparing the Gravy:
In a large pot or saucepan, heat oil or ghee over medium heat. Add whole spices such as cinnamon, cloves, and cardamom pods, and let them sizzle. Then, add finely chopped ginger and green chilies, and sauté until fragrant. The aromatic base will infuse the gravy with depth of flavor.
Step 4: Adding Tomatoes:
Once the aromatics are sautéed, it’s time to add the chopped tomatoes to the pot. Cook the tomatoes until they soften and break down, forming a thick gravy. You can also add tomato puree for a smoother texture. Stir in spices such as coriander powder, cumin powder, red chili powder, and garam masala, and cook until the oil separates from the mixture.
Step 5: Cooking the Lentils with Gravy:
Now, add the cooked black lentils and kidney beans to the pot with the tomato gravy. Stir well to combine all the ingredients. Allow the mixture to simmer for a while, allowing the flavors to meld together. This slow cooking process helps develop the rich and indulgent flavors of Dal Makhani.
Step 6: Adding Cream and Butter:
To finish off the dish, add a generous amount of cream and butter to the pot. Stir well to incorporate the cream and butter into the dal, creating a velvety and luxurious texture. Adjust the seasoning with salt and add a pinch of sugar to balance the acidity of the tomatoes if needed.
Step 7: Garnishing and Serving:
Before serving, garnish the Dal Makhani with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a little more cream on top for added richness. Serve the Dal Makhani hot with steamed rice, naan, or roti for a comforting and satisfying meal.
Tips for Making Perfect Dal Makhani:
Soak Lentils and Beans: Soaking the black lentils and kidney beans overnight helps reduce cooking time and ensures they cook evenly.
Slow Cooking: Allow the dal to simmer on low heat for a longer time to develop the flavors and achieve the desired creamy consistency.
Use Fresh Cream and Butter: Using fresh cream and butter adds richness and depth of flavor to the dish.
Variations of Dal Makhani:
Spicy Dal Makhani: Add extra green chilies or red chili powder for a spicier version of the dish.
Restaurant-style Dal Makhani: For a restaurant-style flavor, add a tadka (tempering) of cumin seeds and dried red chilies in ghee and pour it over the prepared dal before serving.
Benefits of Including Dal Makhani in Your Diet:
High in Protein: Dal Makhani is rich in protein from black lentils and kidney beans, making it a nutritious option for vegetarians and vegans.
Rich in Iron: Black lentils are a good source of iron, which is essential for maintaining healthy blood cells and preventing anemia.
Source of Healthy Fats: The addition of cream and butter provides healthy fats, which are important for overall health and satiety.
Frequently Asked Questions (FAQs) about Dal Makhani:
Q: Can I make Dal Makhani in advance?
A: Yes, Dal Makhani tastes even better when made in advance as it allows the flavors to develop. It can be stored in the refrigerator for up to 3-4 days and reheated before serving.
Q: Can I freeze Dal Makhani?
A: Yes, Dal Makhani freezes well. Allow it to cool completely, then transfer it to airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: Is Dal Makhani gluten-free?
A: Yes, Dal Makhani is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
For more delicious Indian dal recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian dal dishes featuring a range of lentils, spices, and vegetables to add flavor and variety to your meals.
Remove the crust from all sides of the bread. Slice the bread lengthwise into 3 equal parts.
Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness. Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)
Next, add the green chilies and cilantro. Mix well.
Heat the oil in a frying pan on medium high heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
Dip the bread slices in the batter one at a time and slowly drop into the frying pan. Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the Pakoras until both sides are golden-brown. Repeat this process. The crispy, delicious Bread Pakoras are ready to serve.
Notes
Tips:If oil is too hot Pakoras will cook too fast and will not be crispy; if oil is not hot enough Pakoras will be greasy. You may have to adjust the heat as needed while cooking.Variations:Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.Serving suggestions:The bread pakoras are best when dipped with a fresh cilantro chutney or Pakoras taste best when they are served hot.Pakoras can be made one day in advance do not refrigerate. When ready to eat, place on a cookie sheet and heat in the preheated oven on 300 degrees.
Gajar Ka Halwa is a classical Indian dessert, this is also known as gajrala. Gajar ka Halwa is a delicious and popular north indian sweet dish made with few ingredients, carrots, milk, sugar and flavored with cardamom. Gajar ka Halwa is a perfect dessert for any celebration.
Roast the cashew nuts and set aside for the garnish.
Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
Melt the butter in a frying pan on medium heat. Add the shredded carrots and stir-fry for about seven to eight minutes. Carrots should be tender and slightly changed in color.
Add the milk and cook until the milk dries. This will take about eight to ten minutes.
Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
Garnish with cashew nuts.
Notes
Tips:Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months.When ready to serve just warm.Suggestion:Cook the halwa a little more and pour on a greased plate.Spread the halwa until it is flat and 3/4 inch thick.After the halwa cools, cut in squares.Garnish with cashew nuts or sliced almonds.
