Manjulas Kitchen Logo

Search results for: “dal”

  • Kadhi Pakoras

    Kadhi Pakoras

    Kadhi Pakoras

    Kadhi Pakoras

    Kadhi, a blend of yogurt and besan (gram flour) with besan pakoras, this is served with rice. This dish is popular throughout India specially in North India.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Kadhi

    • 1 cup yogurt dahi, curd
    • 2/3 cup besan gram flour
    • 6 cup water
    • 2 tbsp ghee clarified butter
    • 1/8 tsp asafetida hing
    • 1/2 tsp fenugreek seeds methi dana
    • 1/2 tsp cumin seeds jeera
    • 1 tsp turmeric haldi
    • 4 whole red chilies
    • 2 bay leaves
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • pinch citric acid if needed to give more sourness to kadhi

    For Pakoras

    • 3/4 cup besan, gram flour
    • 2/3 cup water use as needed

    For Garnish

    • 1 tsp ghe clarified butter
    • 1 tsp red chili powder

    Instructions
     

    Making Kadhi

    • Mix gram flour and turmeric with yogurt until smooth. Add three cups of water slowly and mix well.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add the asafetida, fenugreek seeds, cumin seeds, stir and add bay leaves, whole red chilies, and red chili powder. Stir for a few seconds. Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
    • Add three cups of water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook an hour and a half, stir occasionally. To adjust thickness, add boiled water.

    Making Pakoras

    • Add water slowly to the besan to make a smooth and thick batter. Whip the besan batter two to three minutes in a circular motion using a spoon, until light and fluffy.
    • Fry the pakoras in ½ inch of oil in a flat frying pan over medium heat. (Don’t use enough oil to cover the pakoras; they will be softer and fluffier if fried in shallow oil.
    • To test, drop one drop of batter into the oil. The batter should form a ball on the surface of the pan, but not change color right away.
    • Place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown.
    • After frying, soak the pakoras in room-temperature water for ten minutes. Squeeze the pakoras gently to remove the water, taking care not to break them.
    • Add the pakoras to the kadhi and boil on low to medium heat for ten minutes.

    Making the Seasoning

    • Heat the ghee (clarified butter) lightly in a small saucepan. Add chili powder and/or paprika (adjust to taste). Pour over the kadhi when ready to serve.

    Notes

    Variations 
    Add one cup chopped spinach to the kadhi just before adding the pakoras for extra flavor and color. 
    Add one tablespoon dry fenugreek leaves (dry mathi leaves) to the pakora batter.
    My favrait way to Serve Kadhi Pakoras is with Rice, Roti, Jeera Aloo, Spicy Green Peas
    Tried this recipe?Let us know how it was!

    Punjabi Kadhi Pakora Recipe

    Kadhi Pakora is a gluten-free summer recipe featuring a savory vegetable curry with dal (lentils) and crispy fried pakoras, creating a delightful and flavorful dish. Kadhi Pakora, a popular North Indian dish, is a comforting and flavorful yogurt-based curry with gram flour dumplings. This traditional dish is known for its tangy and savory taste, making it a favorite among many households. In this kadhi recipe, we’ll show you how to make authentic Punjabi Kadhi Pakora step by step, so you can enjoy its deliciousness at home. Whether you’re craving a comforting meal or planning a special dinner, Kadhi Pakora is sure to satisfy your taste buds.

    Step 1: Preparation of Ingredients for kadhi pakora punjabi style

    Start by gathering all the necessary ingredients for making Kadhi Pakora. For the pakoras, prepare a batter using gram flour, spices, and water. Slice and chop green chilies, cilantro, and ginger for the pakora batter. For the kadhi, whisk yogurt and gram flour together until smooth, and set aside. Finely tomatoes and ginger for the kadhi gravy. Having all the ingredients ready will streamline the cooking process.

    Step 2: Making Pakoras:

    To make the pakoras, heat oil in a deep-frying pan. Drop Spoonfuls of the pakora batter into the hot oil and fry until golden brown and crispy. Remove the pakoras from the oil and place them on a paper towel to drain excess oil. Repeat the process until all the batter is used. The crispy pakoras will add texture and flavor to the kadhi.

    Step 3: Preparing the Kadhi Base:

    In a large pot or saucepan, heat oil or ghee over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds, and let them splutter. Next, add ginger, and cook until fragrant. The aromatic base will form the foundation of the kadhi gravy, imparting depth of flavor to the dish.

    Step 4: Cooking the Kadhi:

    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. Then, add the whisked yogurt and gram flour mixture to the pot, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat and let it simmer.

    Step 5: Adding Pakoras:

    Once the kadhi base is cooked and thickened, add the fried pakoras to the pot. Gently stir to coat the pakoras with the flavorful kadhi gravy. Allow the pakoras to simmer in the kadhi for a few minutes to absorb the flavors. The combination of soft pakoras and tangy kadhi creates a harmonious and satisfying dish.

    Step 6: Finishing Touches:

    Before serving, garnish the Kadhi Pakora with freshly chopped cilantro leaves for a burst of freshness and color. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the Kadhi Pakora hot with steamed rice or roti for a comforting and wholesome meal.

    Tips for Making Perfect Kadhi Pakora:

    • Consistency: Adjust the consistency of the kadhi by adding more water if it’s too thick or simmering longer if it’s too thin.
    • Fresh Ingredients: Use fresh yogurt and spices for the best flavor in the kadhi gravy.
    • Frying Pakoras: Fry the pakoras in batches to ensure even cooking and crispiness.

    Variations of Kadhi Pakora:

    • Vegetarian Variation: Skip the addition of pakoras and add vegetables like potatoes, carrots, or bell peppers to the kadhi for a vegetarian version.
    • Gluten-Free Option: Use chickpea flour (besan) instead of wheat flour for the pakora batter to make it gluten-free.
    • Spicy Version: Add extra green chilies or red chili powder for a spicier kadhi.

    Benefits of Including Kadhi Pakora in Your Diet:

    • Probiotic-rich: Yogurt used in kadhi is rich in probiotics, which promote gut health and digestion.
    • Good Source of Protein: Gram flour used in pakoras adds protein to the dish, making it a satisfying meal option.
    • Balanced Meal: Kadhi Pakora is a balanced meal that provides carbohydrates, protein, and fats, along with essential vitamins and minerals.

    Frequently Asked Questions (FAQs) about Kadhi Pakora:

    Q: Can I make kadhi without pakoras?

    A: Yes, you can skip adding pakoras and enjoy the kadhi as a creamy yogurt-based curry with a tempering of spices.

    Q: How long does kadhi pakora last in the refrigerator?

    A: Kadhi Pakora can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop before serving.

    Q: Can I freeze kadhi pakora?

    A: While you can freeze kadhi pakora, the texture of the pakoras may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.

    For more delicious Indian curry recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian curry dishes featuring a range of spices, vegetables, and legumes to add flavor and variety to your meals.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Punjabi Chole

    Punjabi Chole

     

    Punjabi Chola

    Punjabi Chole

    Punjabi chole are the best compliment with Baturas, and Naan. The combination is known as Chola Battura. This is a mouth-watering dish, popular with all ages. Popular street food. 
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 3

    Ingredients
      

    • 1 cup chickpeas, garbanzo beans kabuli chana
    • 2 teabags
    • 3 tbso oil
    • 1 tsp cumin seeds jeera
    • 1 tbsp besan gram flour
    • 2 tomatoes medium size
    • 1 green chili
    • 1 tbsp ginger shredded
    • 1 tbsp coriander powder dhania
    • 1/2 tsp black pepper
    • 1 tsp salt
    • 1/2 tsp black salt
    • 1 tsp garam masala
    • 1 tsp mango powder amchoor

    For Garnishing

    • 1 tbsp ginger sliced
    • 1 green chili sliced long ways

    Instructions
     

    • Boil 5 cups of water with tea bags; after tea comes to boil turn down the heat to medium low. Let it boil for another 2 to 3 minutes. Take out the tea bags and keep aside.
    • Wash chickpeas well and soak in tea water for about 8 hours. Chickpeas after soaking will become about 2 1/2 times the volume of the original.
    • In pressure cooker add chickpeas with the water they were soaked in, plus 2 more cups of water. Close the cooker and put the pressure on. Cook on medium high heat.
    • As pressure cooker starts steaming turn the heat down to medium and cook for about 15 minutes.
    • Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
    • Blend the tomatoes, ginger and green chili to make paste.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown.
    • Next add tomato paste, coriander powder, and black pepper. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture and tomato mixture should be about half in volume.
    • Add spice mix, salt, garam masala, and mango powder to chickpeas. While mixing, lightly mash the chickpeas. Adjust salt, pepper, and sourness to your taste.
    • Cook on medium high heat. After choles come to boil lower the heat to medium low and put the lid on.
    • Choles are ready to eat in as little as ten minutes, but for best taste let simmer for 30 minutes, stirring every 5 or 6 minutes.
    • Garnish choles with shredded ginger and sliced green chili.
    Tried this recipe?Let us know how it was!

    Homestyle Punjabi Chola Curry: A Flavorful Delight

    Chola, also known as chole or chana, refers to a popular North Indian dish made from dal (lentils), specifically chickpeas, which are simmered in a flavorful blend of spices and herbs. This dish is typically enjoyed with rice, naan, or bhature. 

    Chola is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. It’s often included in party recipes due to its rich, hearty flavor and versatility in serving large gatherings. Additionally, chola is a favorite among vegans, as it contains no animal products and provides a substantial source of plant-based protein.

    Step 1: Preparation – Punjabi Chola Recipe

    Before diving into cooking the Punjabi chola, it’s essential to prepare all the ingredients. Gather punjabi chola, chickpeas, tomatoes, ginger, green chilies, and spices like cumin, coriander powder, garam masala, and amchur. Rinse the chickpeas thoroughly and soak them overnight or for at least 8 hours. Soaking helps in softening the chickpeas and reduces the cooking time. Also, finely chop tomatoes, ginger  and green chilies.

    Step 2: Cooking the Chickpeas – Punjabi Chole Recipe

    In a pressure cooker, add the soaked chickpeas along with water, salt, and tea bags. The tea bags impart a dark color to the chickpeas, giving them an authentic Punjabi chole look. Pressure cook the chickpeas until they are soft and cooked through. Once cooked, discard the tea bags and set the chickpeas aside.

    Step 3: Preparing the Base – Chola Curry Recipe

    Heat oil in a pan and add cumin seeds. Let them crackle, then add Add finely chopped ginger and green chilies, and sauté for a few more minutes until the raw smell disappears. Now, add tomatoes and cook until they are soft and mushy.

    Step 4: Adding Spices – Punjabi Chole Recipe

    Once the tomatoes are cooked, it’s time to add the spices. Add coriander powder, cumin powder, garam masala, red chili powder, and amchur (dry mango powder). These spices lend the authentic flavors to the Punjabi chola. Stir well to combine and cook the spices for a couple of minutes until they release their aroma.

    Step 5: Incorporating Chickpeas – Chola Curry Recipe 

    Now, add the cooked chickpeas to the pan along with a little water. Stir well to coat the chickpeas with the masala mixture. Allow the chola curry to simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.

    Step 6: Garnishing and Serving – Punjabi Chole Recipe

    Once the chola curry has thickened to your desired consistency, garnish it with freshly chopped coriander leaves. Serve the piping hot Punjabi chole with bhature, naan, or rice for a hearty and satisfying meal.

    Tips for Perfect Punjabi Chole:

    • Soaking Chickpeas: Ensure you soak the chickpeas for an adequate amount of time to soften them, reducing the cooking time.
    • Using Tea Bags: Adding tea bags while cooking the chickpeas gives them a rich, dark color characteristic of authentic Punjabi chole.
    • Spice Levels: Adjust the amount of red chili powder and green chilies according to your preference for spice levels.
    • Garnish: Freshly chopped coriander leaves add a burst of freshness to the chola curry. Don’t skip this step for the best flavor.

    Variations of Punjabi Chola:

    • Creamy Chola Curry: Add a splash of cream or coconut milk towards the end of cooking for a creamy texture and milder flavor.

    Benefits of Punjabi Chola:

    • Rich in Protein: Chickpeas are an excellent source of plant-based protein, making Punjabi chola a nutritious option for vegetarians and vegans.
    • Fiber-Rich: Chickpeas are high in dietary fiber, promoting digestive health and aiding in weight management.
    • Vitamins and Minerals: Chola curry is packed with essential vitamins and minerals like iron, folate, and vitamin C from tomatoes and spices.

    FAQs – Punjabi Chole Recipe:

    Can I use canned chickpeas instead of dried ones?

    • Yes, you can use canned chickpeas for convenience, but the texture may vary slightly from using dried chickpeas.

    How long can I store leftover Punjabi chole?

    • Leftover chola curry can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Essential Tips for using my Recipes

    The aim of this website is to teach the basics of Indian vegetarian cooking and provide you with delicious Indian recipes that your family and friends will love. You won’t need to know much about Indian cooking to use these recipes.

    I do suggest that at least for the first few times you follow these recipes step-by-step. With that being said, I hope that you will feel free to experiment and make these dishes uniquely your own. Half the fun in cooking is experimenting. Don’t be intimidated as Indian cooking is geared for flexibility.

    These are some essential tips that I find most useful:

    Read the recipe before starting and make sure all ingredients are ready.

    Throughout my recipes, I use standard measuring cups and spoons instead of weight. I find this to be more practical.

    To get rid of the burn smell, when you have burned your dal or vegetables, immediately transfer the dal or vegetables to another (uncovered) dish and place that dish over a pot of cold water.

    I do not like to reuse oil to avoid any mixing of flavors. Oil absorbs the flavor of whatever you are cooking. This is especially true if you frying foods using gram flour or spices.

    Use a skimmer when you are frying as the holes that help in draining excess oil.

    When cutting vegetables to cook, cut them in equal and bite sized pieces. This allows for the vegetables to be flavored and cooked evenly.

    Select the right size pan. If a pan is very small proportionally to the food you are preparing, it will be difficult to evenly cook. Using a pan that is too big will cause the liquid in the food to evaporate too quickly.

    The suggested heat in my recipes may vary depending on your particular stove, so use the suggested heat as a guideline.

    Measuring vegetables and fruits using cup measurements can vary depending on whether raw, chopped, or cooked foods are used. For everyday purposes I find it is best to approximate measurements. Remember the cup measurements are just guidelines.

    A zester or fine shredder works great to make a ginger paste, or ginger juice. Squeezing the ginger paste with your fingers you have a ginger juice to flavor your dishes.

    Roasted Cumin Seed Powder

    I use this powder often as it adds a very nice flavor. For roasting cumin Seeds heat the skillet over medium heat and add cumin seeds. Dry roast the seeds until they become dark brown and start exuding an aroma. Let them cool before grinding. Roasted cumin seeds can be prepared in advance and stored for a month in an airtight jar.

    Chaunk (Seasoning)

    Chaunk is also known as tadka or baghar which is a seasoning technique made with spices fried in oil or ghee (clear butter) and added to a dish to give it a distinctive flavor. Chaunk is added to a dish in the beginning or end. Chaunk has endless possibilities of combinations of ingredients. It is important to prepare chaunk the right way to ensure the proper release of flavor and aroma of the spices. Make sure to have all the spices ready before because the spices need to be added to the hot oil at just the right time. Mostly chaunks are comprised of cumin seeds (jeera) or mustard seeds (rai) or both. The best way to know if the oil is hot enough is to add one or two seeds in hot oil and if the seeds sizzle or pop up right away, the oil is ready. After the seeds sizzle, start adding the other spices.

  • Pantry

    In our busy and hectic lives, it is important to save time and energy where we can. To do this, preparation is essential. Try planning out a menu for the whole week and make a shopping list accordingly.

    Stock your pantry

  • Grains


    Chana dal (2 types: Whole chana and split yellow chana)
    Kabuli Chana /Chole (Chickpeas/Garbanzo beans)
    Lobia (Black-eyed beans)
    Masoor dal (also called lentils)
    Moong dal (3 types: Whole moong, split green moong with skin, and split washed yellow)
    Rajma (Kidney beans)
    Toor dal (Toovar or Arahar dal)
    Urad dal (3 types: Whole urad, split black urad with skin, and split washed white urad)
    Chawal (Rice)

    Chana Dal (2 types: Whole chana and split chana)

    Chana Dal

    Also known as Bengal Gram. This is the most popular legume in India. Chana Dal has a very low glycemic index.

    Whole chana is known as kala chana and belongs to the same family as chickpea. Whole chana is a little smaller and darker brown than chickpea and has a nutty taste. Kala chana is high in iron and protein.

    Without the skin and split, chana is known split chana dal. Flour from chana dal is called Besan. Chana dal is delicious, nutritious and easily digested.

    Back to Top
    Kabuli Chana / Chole (Chick peas / Garbanzo beans)

    Kabuli Chana

    Chickpea is a good source of protein, manganese, dietary fiber, copper, phosphorus, and iron. Eating chickpea can lower “bad” cholesterol, give you energy, stabilize blood sugar, and provide antioxidant effects. Chickpea seeds are also eaten fresh as green vegetables.

    Back to Top
    Lohbia / chawli (Black-eyed beans, also called black-eyed peas)

    Lohbia

    Black-eyed beans have a smooth texture. Like most beans, black-eyed beans are rich in fiber and as a high-potassium, low-sodium food they help reduce blood pressure.

    Back to Top
    Masoor dal (lentils)

    Masoor Dal Lentils are dark brown to greenish brown in color, and a good source of iron and protein. Lentils also contain dietary fiber, vitamin B1, and minerals.

    Back to Top
    Moong Dal (3 types: Whole moong, split green moong with skin, and split washed yellow moong)

    Moong Dal

    Moong are rich in protein and used in a variety of traditional vegetable dishes. They have a nutty flavor and are easy to cook. Moong is relatively easy to digest.

    Back to Top
    Rajma (kidney beans)

    Rajma (kidney Beans)

    Rajma Kidney beans are a good source of cholesterol-lowering fiber, as are most beans. Kidney beans also slow the rise in blood sugar after a meal, help memory, provide antioxidant effects, give you energy, and provide fat-free high quality protein.

    Back to Top
    Toor dal (Toovar or Arahar dal)

    Toor Dal

    Toor dal has a mild, nutty flavor and is cooked as a routine Indian dish and served with bread & rice. Toor dal is highly nutritious, high in protein, and contains vitamin A and vitamin C.

    Back to Top
    Urad dal (3 types: Whole urad, split black urad with skin, and split washed white urad)

    Urad Dal

    Urad dal has black skin, while the inside is creamy white. This white lentil is rich in protein and the iron content is good for improving hemoglobin count. Urad dal is great for vegan and low fat diets.

  • Spices

    Indian spices have their own aroma and taste. The different combination of spices enhances the flavors of each dish.

    Ajwain
    Asafetida (hing)
    Bay leaf (tejpat)
    Black pepper (kali mirch)
    Black salt (kala namak)
    Black cardamom (kali elaichi)
    Green cardamom (elaichi)
    Cinnamon (dalchini)
    Citric acid (nimboo sat)
    Cloves (long)
    Coriander (dhaniya)
    Corn Starch

    Cumin seeds (jeera)
    Ginger powder (adrak)
    Fenugreek seeds (methi)
    Fenugreek dry leaves (methi pata)
    Fennel seeds (saunf)
    Mango powder (amchoor)
    Mustard seeds (rai)
    Paprika
    Red chili (lal mirch)
    Saffron (kesar)
    Tamarind (imli)
    Turmeric (haldi)

     

    Most of the spices used in Indian food have been used for their medicinal properties in addition to the unique flavor they impart.

    AJWAIN (also known as carom seeds)

    Ajwain look and smell much like cumin seeds, Ajwain seeds are pungent. Ajwain compliments dals, breads and root vegetables. They also comfort diarrhea and stomach pains.

    Back to Top
    ASAFETIDA (hing)

    Asafetida (Hing) is very essential ingredient in Indian vegetarian cooking. Hing has very strong and unique smell and flavor. If this is used too much smell can be unpleasant. It is used in Ayurvedic medicine and good for digestive system.

    Back to Top
    BAY LEAVES (Tejpat

    Bay leaf is the aromatic leaf and used as a herb to flavor the dishes.

    Back to Top
    BLACK PEPPER (kali mirch)

    Originated in India, Black pepper is used around the world to flavor all different kinds of food.

    Back to Top
    BLACK SALT (Kala namak)

    Black salt (Kala namak) is used extensively in Indian cusine as well as in Ayurvedic medicine. Kala namk has a distinctive taste. It is used in chutneys, raitas, provides the tangy fresh flavor in chaat and many other snacks. It is often used by people with high blood pressure or on low-salt diets because it does not contain significant amounts of sodium. It is also believed to relieve both heartburn and flatulence.

    Back to Top
    BLACK CARDAMOM (Kali elaichi)

    Black cardmom is originated from southern India. Black cardmom is an important ingredient of the Indian spice mixture Garam Masala. Black cardmom is also used in dal and rice dishes.

    Back to Top
    GREEN CARDAMOM (Elachi)

    Green Caradmom is mostly used in sweets to give nice aroma and flavor.

    Back to Top
    CINNAMON (Dalchini)

    The sweet aroma and warm taste of cinnamon make very unique spice for cooking or baking. Cinnamon‘s has unique anti-clotting actions and is used to control blood sugar.

    Back to Top
    CITRIC ACID (Nimboo sat)

    Citric acid is made from citrus fruits. Lemons and limes have high concentrations of citric acid, accounting for their bitter taste. Oranges and tangerines are also high in citric acid. Citric acid is high in vitamin C. It is commonly used to flavor a variety of drinks, candies.

    Back to Top
    CLOVES (Long)

    India’s traditional Ayurvedic healers have used Cloves since ancient times to treat respiratory and digestive ailments. Cloves are said to have a positive effect on stomach ulcers, vomiting, flatulence, and to stimulate the digestive system. It has powerful local antiseptic and mild anesthetic actions.

    Back to Top
    CORIANDER (Dhania)

    Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired. It is best bought whole as, being brittle, it is easy to mill or pound in a mortar. Ground coriander is apt to lose its flavor and aroma quickly. The most common use of coriander seed is in curry powders. Coriander is an ingredient of garam masala, pickling spices. Coriander seed oil is an aromatic stimulant, a carminative (remedial in flatulence), an appetizer and a digestive stimulating the stomach and intestines. It is generally beneficial to the nervous system.

    Back to TopCORN STARCH

    Cornstarch is often used as a binder. It can be used as a thickener in many recipes, can be replace with Arrowroot.

    Back to Top
    CUMIN SEED (Jeera)

    This is my very essential herb for cooking. It is very aromatic, used in Ayurvedic medicine in India. It is sad that cumin seed helps in headaches, nausea and liver problems.

    Back to Top
    GINGER (Adrak)

    Fresh ginger added to tea is believed to relive sore throats and head colds.
    Ginger is used in cooking, pickles and drinks. It is valuable for disorders of the digestive system.

    Back to TopFENUGREEK (Methi)

    Fenugreek is used both as an herb(the leaves) and as a spice(the seed). The yellow colored fenugreek seed, commonly called Methi, is frequently used in the preparation of pickles and curry powders. The young leaves and sprouts of fenugreek are eaten as greens. Fresh or dried leaves are used to flavor dishes. Fenugreek is mainly used as digestive aid. It is ideal for treating sinus, lung congestion, reduces inflammation and fights infection.

    Back to TopFENNEL SEED (Saunf)

    The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Dried fennel seed is an aromatic, It is commonly used to treat asthma, bronchitis, colic disease, food poisoning and motion sickness.

    Back to TopMANGO POWDER (Amchoor)

    Mango powder is made from raw green mangoes that are cut, sun-dried, and pounded into powder. Mango powder is used much like lemon. But it gives food a tangy, sour taste without adding moisture. Its tart flavor is used as a souring agent in soups, dals, vegetable dishes and chutneys.

    Back to TopMUSTARD SEED (Rai)

    Dry mustard seed has no aroma but hot flavor is released when this mixes with water. It is often used in Indian cooking specially for pickling.

    Back to TopPAPRIKA (Dagi mirch)

    In India, a similar powdered spice comes from a fruit locally called ‘deghi mirchi‘ The seasoning is used in many cuisines to add colour and flavour to dishes.

    Back to TopRED CHILI (Lal mirch)

    Red chilies are used in Indian cooking as one of the main spice. Red chilies are used whole, crushed or in powder form. Sun dried red chilies vary from red to blackish brown in color. Red chilies comes in many variets some are hotter then other. The intense heat of the chili is concentrated in the seeds.

    Back to TopSAFFRON (Kesar)

    Saffron offers the distinctive aroma and taste. Saffron is used in cooking as a seasoning and coloring agent. Saffron oil has therapeutic properties. In India saffron is used in winter because it provide heat.

    Back to TopTAMARIND ( Imli)

    Tamarind’s acidic, juicy pulp is used to flavor a variety of foods. It is used as a souring agent in Indian lentil dishes, curries and chutneys, where its flavor is more authentic than vinegar or lemon juice. Tamarind is considered a mild laxative and digestive.

    Back to TopTURMERIC (Haldi)

    Turmeric is an ancient spice, a native of South East Asia, commonly used in curries, dyes, and as a condiment. It is still used in rituals of the Hindu religion. Turmeric is a mild digestive. An ointment base on the spice is used as an antiseptic. Turmeric water is an Asian cosmetic applied to impart a golden glow to the complexion. Turmeric is splendid against skin diseases.

    Back to Top

  • Dahi Vada

    Dahi Vada

    Dahi Vada

    Dahi Vada

    Dahi Vadas are lentil dumplings dipped in yogurt and topped with spicy savory tamarind chutney. These are great as a side dish for a formal dinner, appetizer or served as a chaat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Soaking Dal 6 hours
    Total Time 25 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    For Vada

    • 3/4 cup washed Moong dal
    • 1/4 cup washed Urad dal

    For Garnish

    • 1-1/2 cupa yogurt curd, dahi
    • 1 tsp salt
    • 1/2 tsp red chili powder
    • 1/2 tsp roasted cumin seed powder bhuna jeera
    • 3 tbsp tamarind chutney

    Instructions
     

    • Mix both dals and wash several times until the water appears clear. Soak dal in 4 cups of water for at least six hours. Drain the water. In a blender, blend the dal to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy texture. 
    • Whip the dal batter, stirring with a spoon in a circular motion two to three minutes, until batter is light and fluffy. Add a few spoonfuls of water as needed.
    • Cover the bottom of a flat frying pan with ½-inch of oil and heat over medium high heat. Test the oil by dropping a little batter into it. When the oil sizzles, it is ready.
    • Place one tablespoon of batter into the oil. The oil should not be deep enough to cover the batter; the vadas will be softer if they are shallow-fried. The vadas will begin to expand slowly, without changing color.
    • Fry the vadas in small batches, until golden all around.
    • After you have made all of the vadas, place them in lukewarm water and soak for about 20 minutes. Squeeze the vadas gently to remove the water, being careful not to break the vadas. Set aside.
    • Whip the yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add about one teaspoon salt, to taste. 
    • Soak vadas in the yogurt batter for at least half an hour, giving the vadas time to absorb the yogurt.
    • Slowly pick up each vada and transfer to a serving dish. Pour a few more spoons yogurt over the Vadas.
    • Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chile powder, and finish off with a drizzle of tamarind chutney.

    Notes

    Variations:
    Change the proportion of dals, or use only urad dal.
    As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter just before frying.
    Instead of serving with tamarind chutney, you can sprinkle chopped cilantro over the dahi vadas.
    You can also make the vadas very small and serve as a Raita dish.
    If you are vegan, you can soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro or chopped mint leaves.
    Suggestions:
    You can make the dahi vadas in advance and freeze them before soaking in water. When ready to use, soak as many as needed in hot water for about half an hour, then change the water to room temperature and soak for another ten minutes. Now proceed according to the recipe.
    Keyword Dahi Pakora, Dahi Vada Chaat, Dal Dumpling
    Tried this recipe?Let us know how it was!
  • Vegetable Raita (Yogurt)

    Vegetable Raita (Yogurt)

    Vegetable Raita

    Vegetable Raita

    Indian meals are not complete unless the meal includes a yogurt dish such as a Vegetable Raita. This is a colorful raita and can brighten up any meal. Serving for 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Raita, Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup yogurt
    • 1 cup cucumber finely chopped, kheera
    • 1 medium tomato seeded and finely chopped
    • ½ yellow bell pepper finely chopped
    • 1 Tbsp dill chopped
    • 1 tsp salt adjust to taste
    • ½ tsp ground black pepper
    • ½ tsp ground cumin seed roasted
    • Pinch of paprika
    • ½ tsp sugar if needed

    Instructions
     

    • Mix the yogurt well. If yogurt is thick like pudding add milk as needed to make the consistency of a yogurt drink.
    • Add salt, chopped dill, black pepper, roasted cumin seed and paprika. Add sugar if yogurt is sour.
    • Add chopped cucumber, tomatoes, and yellow bell pepper.

    Notes

    Variations
    • Replace dill with chopped mint or cilantro.
    • Vegetables can be adjusted to taste.
    Tips
    • Dry roast the cumin seeds on medium heat until they are brown and you can smell the cumin aroma.
    • Grind after it cools to room temperature.
    Keyword Gluten Free, raita, Subji, Vegetable, Yogurt
    Tried this recipe?Let us know how it was!

    Learn How to make Vegetable Raita by Manjula’s Kitchen

    What is Vegetable Raita: Raita is an accompaniment for any Indian meal and can be created in the form of Vegetable Raita, Spinach Raita, Boondi ka Raita, Cucumber Raita & Lauki ka Raita. Here we are focussing on making vegetable raita, it is a simple quick & easy, gluten free, kid friendly and nutritious yogurt-based recipe featuring vegetables and a selection of Indian spice powders. In the realm of culinary exploration, the creation of a delectable mix vegetable raita stands as a testament to the artistry that can be achieved with a few simple ingredients. This versatile dish, known for its refreshing taste and vibrant medley of flavours, offers a delightful twist to traditional raita recipes. Let’s embark on a culinary journey, unravelling the intricacies of crafting a mix vegetable raita that captivates the palate.

    Mixing the Yogurt Base:

    The journey begins with the heart of the mix vegetable raita—yogurt. A foundational step involves thoroughly mixing the yogurt to create a smooth and creamy base. If the yogurt happens to be thick, akin to pudding, a strategic addition of milk is introduced to attain the desired consistency reminiscent of a yogurt drink. This meticulous process sets the stage for the infusion of various flavours that will transform the humble yogurt into a culinary delight.

    Seasoning the Base:

    To elevate the taste profile, a symphony of seasonings is introduced. Salt, chopped dill, black pepper, roasted cumin seeds, and paprika come together in perfect harmony, each contributing its distinct note to the mix vegetable raita. This amalgamation not only imparts a depth of flavour but also showcases the versatility of the dish, making it a fitting accompaniment to various culinary creations.

    Balancing Flavours:

    A key consideration in perfecting the mix vegetable raita is achieving a harmonious balance of flavours. If the yogurt tends towards sourness, a touch of sugar is introduced, striking the perfect equilibrium between sweetness and tanginess. This thoughtful addition ensures that every spoonful of the raita delivers a well-rounded and satisfying taste experience.

    Infusing Freshness with Vegetables:

    The introduction of chopped cucumber, tomatoes, and yellow bell pepper adds a burst of freshness and colour to the mix vegetable raita. These crisp and vibrant vegetables not only enhance the visual appeal but also contribute a delightful crunch, transforming the raita into a sensory delight. The careful selection and preparation of vegetables elevate the dish from a simple condiment to a standalone culinary creation.

    Variations and Personalization:

    The beauty of mix vegetable raita lies in its adaptability. Variations abound, allowing for creative culinary expressions. Dill, a traditional choice, can be replaced with chopped mint or cilantro, offering a different herbal note to the ensemble. The vegetable composition can also be tailored to individual taste preferences, making the mix vegetable raita a versatile canvas for culinary innovation.

    Expert Tips for Culinary Success:

    No culinary journey is complete without a few expert tips. To enhance the flavour profile, dry roasting cumin seeds is recommended. This process is performed on medium heat until the seeds turn brown, releasing the distinctive aroma of cumin. Post-roasting, grinding the cumin seeds, once cooled to room temperature, ensures that the spice is evenly distributed throughout the mix vegetable raita, intensifying the overall taste experience.

    Conclusion: A Culinary Symphony Unveiled

    In conclusion, the process of creating a mix vegetable raita is not just a culinary endeavour; it’s a symphony of flavours, textures, and creativity. From the careful mixing of the yogurt base to the strategic addition of seasonings and the infusion of fresh vegetables, each step contributes to the creation of a culinary masterpiece. The variations and personalised touches open the door to endless possibilities, allowing individuals to tailor the mix vegetable raita to their unique taste preferences.

    As we navigate the intricacies of the mix vegetable raita recipe, it becomes apparent that this dish is not merely a side accompaniment but a culinary journey that showcases the art of harmonising diverse elements. It is an invitation to explore, experiment, and savour the richness of flavours that unfold with every bite. The mix vegetable raita, with its vibrant medley and thoughtful nuances, stands as a testament to the creative potential within the realm of culinary arts.

  • Jalebi (Sweet)

    Jalebi (Sweet)

    Jalebi Sweet

    Jalebi, Crispy Juicy Sweet

    Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was served for the breakfast treat like pancakes. It was a treat to have jalebi and kachori for a hearty breakfast. Jalebi was mostly eaten by themselves, but some time we soaked the jalebi in warm milk and that tasted delicious. I know jalebi is mostly served as dessert but for me jalebi still makes the best breakfast treat.
    4 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Fermenting time 1 hour
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    For Jalebi Batter

    • 1/2 cup all purpose flour maida, plain flour
    • 1 tsp besan gram flour
    • 1/2 tsp yeast
    • 1/2 tsp oil
    • 1/2 tsp sugar
    • 1/3 cup lukewarm water (as needed)

    For Syrup

    • 1 cup sugar
    • 1/2 cup water
    • 1/8 tsp crushed cardamom
    • few strands saffron
    • 1 tsp lemon juice

    Also need oil to fry

    Instructions
     

    Making the Batter

    • Dissolve the yeast in warm water and let it sit for about five minutes.
    • Mix the flour, besan (gram flour), oil, and sugar together. Add the yeast solution to the flour and mix to make a smooth batter. Set the batter aside in a warm place for one hour.
    • Make sure the batter is fermented, but do not over-ferment. After fermenting the batter will be a little lacy.

    Making the Syrup

    • Boil the sugar and water together. Add the lemon juice and saffron and turn off the heat. (The lemon juice keeps the mixture from crystallizing).

    Making Jalebis

    • Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
    • Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle.
    • Squeeze the Jalebi batter out into the hot oil in pretzel shapes about two inches in diameter. Fry the Jalebis until light golden-brown on both sides.
    • Transfer them into the warm syrup. Let the jalebis soak in the hot syrup a few seconds, then take them out.
    • Serve hot. Enjoy! 

    Notes

    Variations
    Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.
    Serving Suggestion
    In North India Jalebi is a breakfast treat accompanied with Urad Dal Puri and Methi Chutney.
    Keyword All Time Dessert, Breakfast, jalebi
    Tried this recipe?Let us know how it was!

  • Roti, Chapati (Flat Indian Bread)

    Roti, Chapati (Flat Indian Bread)

    Roti

    Roti-Chapati-Flat-Indian-Bread

    Roti also known as Chapati or Fulka, is Indian flat bread made with whole wheat flour. In North India, roti is part of the main meal. Roti is served with a variety of cooked vegetables, lentils, and yogurt.
    4.29 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/2 cup whole-wheat flour chapati ka atta
    • 1/8 tsp salt
    • 1/4 cup water use as needed
    • 1/4 cup whole wheat flour for rolling the roti
    • 2 tbspa clarified butter or ghee for buttering the roties

    Instructions
     

    • Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.
      .
    • Divide the dough into four equal parts. Make smooth balls and press flat. Before rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.
    • Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
    • Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready. Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.
    • Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
    • Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.
    • Place the rotis in a container lined with a paper towel. Cover the container after each roti.

    Notes

    Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet
    Keyword Chapati, Fulka, Healthy, Roti, Whole Wheat Bread
    Tried this recipe?Let us know how it was!

  • Mattar Paneer (Green Peas With Cheese)

    Mattar Paneer (Green Peas With Cheese)

    Mattar Paneer

    Mattar Paneer

    Mattar Paneer is a popular main course dish, made with green peas, paneer, and a creamy blend of spices.
    4 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 8 oz green peas, I am using frozen peas
    • 3 tomatoes medium
    • 1/3 lb paneer
    • 2 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 2 bay leaves tajpat
    • 1 inch cinnamon stick dalchini
    • 2 cloves long
    • 1 tbsp ginger chopped
    • 3 tsp coriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1 tsp paprika dagi mirch
    • 1 tsp salt
    • 1/2 tsp sugar
    • 1 tbsp corn starch

    Instructions
     

    • Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
    • Mix cornstarch with three tablespoons of water and keep aside.
    • Blend the tomatoes 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 cumin seed cracks right away, the oil is ready. Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
    • Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.
    • Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
    • To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.

    Notes

    Suggestion: 
    Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.
    Tried this recipe?Let us know how it was!

    How To Make Matar Paneer – Manjula’s Kitchen

    Indulge in the perfect gluten-free, kid-friendly matar paneer recipe, specially crafted to elevate any occasion as this dish is a mouthwatering party recipe that’s popular among all individuals from children to adults. This delightful dish boasts a rich and flavorful gravy that will captivate both young and adult palates, ensuring a memorable dining experience.

    Step 1: Preparing Paneer Cubes – Matar Paneer Recipe Unveiled 

    Begin the journey of How To Make Matar Paneer by meticulously cubing the paneer into half-inch pieces. The key is to deep-fry these paneer cubes over medium-high heat until they attain a delicate golden hue. This crucial step not only imparts a delightful texture to the paneer but also sets the foundation for the indulgent experience that Matar Paneer promises. Once fried to perfection, transfer the paneer cubes onto a paper towel, allowing any excess oil to be absorbed, ensuring a balanced and flavorful outcome for this Matar Paneer sabji.

    Step 2: Creating a Thickening Agent – Essential in Matar Paneer Masala 

    In the second step of the Matar Paneer masala preparation, take a moment to mix cornstarch with three tablespoons of water, creating a thickening agent that will contribute to the luscious consistency of the dish. This clever addition enhances the overall texture of the Matar Paneer gravy, ensuring it coats the paneer cubes and green peas harmoniously. The cornstarch mix, now prepared and set aside, is a key player in perfecting the Matar Paneer sabzi.

    Step 3: Crafting a Tomato-Ginger Puree – Essence of Matar Paneer 

    Embark on the flavorful journey of Matar Paneer by crafting a tomato and ginger puree. This vibrant mixture lays the groundwork for the dish’s aromatic essence, infusing it with the natural sweetness of tomatoes and the subtle warmth of ginger. As the soul of the Matar Paneer recipe, this puree forms the base of the rich gravy that envelops the paneer and peas, creating a delightful symphony of flavors in this quintessential Matar Paneer masala.

    Step 4: Infusing Flavorful Elements – Matar Paneer Unleashed 

    Heat oil in a saucepan to initiate the fourth step in the Matar Paneer saga. The aromatic journey begins by testing the oil’s readiness with a cumin seed. Once it crackles, add a melange of flavorful elements, including asafetida (hing), cumin seeds, bay leaves, and cinnamon. This infusion of spices elevates the Matar Paneer sabzi, creating a fragrant and appetizing atmosphere that sets the stage for the subsequent layers of taste in this Matar Paneer recipe.

    Step 5: Crafting the Tomato Base – Foundation of Matar Paneer Recipe 

    As the oil embraces the aromatic symphony, introduce the tomato paste, coriander, turmeric, chili powder, and paprika to the saucepan. This marks a pivotal step where the foundation of the Matar Paneer recipe takes shape. Cook this amalgamation until it reduces to half its volume, allowing the tomatoes to release their inherent sweetness and harmonize with the array of spices. This transformative process is integral to achieving the distinctive taste that defines Matar Paneer masala.

    Step 6: Introducing Green Peas – Matar Paneer Masala Symphony 

    For the sixth step in perfecting Matar Paneer, introduce the green peas and a quarter cup of water to the pan. Let this vibrant combination simmer on medium heat, ensuring the pan is covered. The green peas, tenderized to perfection, contribute a burst of color and freshness to the Matar Paneer masala. As the peas become tender, add salt and the previously prepared paneer cubes, creating a symphony of textures that makes Matar Paneer a delightful and wholesome sabzi.

    Step 7: Thickening the Gravy – Culmination of Matar Paneer Recipe 

    Concluding the Matar Paneer journey, focus on thickening the gravy by incorporating the cornstarch mix. Cover the pan, allowing the Matar Paneer to simmer for an additional 3-4 minutes. This final step ensures that the Matar Paneer masala reaches its optimal thickness, creating a cohesive and flavorful gravy that clings to the paneer and peas. With this last flourish, the Matar Paneer recipe unfolds into a hearty and satisfying dish, ready to be savored in all its aromatic glory.

    If you liked this Recipe you must also try: Paneer Methi, Okra Tomato Curry, Lauki Vadi ki Sabji, Makhana Matar Curry & Stuffed Tomatoes with Curry

  • Vegetable Rice (Pulav)

    Vegetable Rice (Pulav)


    Vegetable Rice

    Vegetable Rice – Vegetable Pulav

    Vegetable pulav is a mix of spicy vegetables with rice. This is a great dish for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal. Serve with yogurt, pickle, papadam or chutney.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Rice

    • 1 cup basmati or long grain rice
    • 2 cup water
    • 2 tbsp oil canola, vegetable
    • 1 tsp cumin seeds jeera
    • 2 bay leaf taj pata
    • 1 tsp salt

    For Vegetables

    • 3 tbsp oil canola, vegetable
    • 1 tsp cumin seeds jeera
    • 1 medium sized potato, chopped into 1/2″ cubes
    • 1 carrot sliced
    • 1 cup cauliflower, cut into small pieces
    • 1 cup frozen green peas
    • 1/2 red bell pepper, chopped
    • 2 long sliced green chilies
    • 1 tsp grated ginger
    • 1 tsp salt
    • 1/2 tsp garam masala
    • 1 tbsp lemon juice

    For Garnishing

    • 2 tbsp finely chopped cilantro hara dhania

    Instructions
     

    Preparing the rice:

    • Heat the oil in a saucepan. Test the oil by adding one cumin seed; if seed cracks right away oil is ready. Add cumin seeds after cumin seeds crack add bay leaves and stir for few seconds. Next add the rice. Stir-fry for 2 minutes.
    • Add water and salt, bring to a boil and turn the heat to low. Cover the pan. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

    Preparing the vegetables:

    • Use a frying pan to cook the vegetables. Add the vegetables in steps, the vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last.
    • Heat the oil in frying pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds after cumin seeds crack, add potatoes, stir-fry them for about 2 minutes.
    • Add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally.
    • Next add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes till vegetables are tender. Turn off the heat.
    • Add garam masala and lemon juice.
    • Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro.
    Keyword Gluten Free, Vegan
    Tried this recipe?Let us know how it was!

    How to make Pulav Rice Recipe – Manjula’s Kitchen 

    Vegetable pulao is a flavorful gluten-free vegan blend of spicy vegetables combined with rice, making it an excellent lunch option. This dish proves particularly convenient when you prefer a quick & easy meal. Utilize vegetable pulav as a standalone one-dish meal, or complement it with yogurt, pickle, papadam, or chutney for a satisfying and well-rounded dining experience.

    Preparing Pulav Rice: 

    Embark on a culinary adventure as you delve into the meticulous process of crafting a delightful pulav rice recipe. Begin by heating oil in a saucepan, creating a canvas for the infusion of rich flavors. Ensure the oil is at the optimal temperature by conducting a cumin seed test; the satisfying crackle indicates readiness. Enrich the aromatic foundation by introducing additional cumin seeds and fragrant bay leaves, setting the stage for an enticing pulav rice experience. 

    As you add the rice to the pan, engage in a 2-minute stir-fry, allowing each grain to absorb the essence of the spices—a vital step in mastering the art of how to make pilav rice. The introduction of water and salt transforms the mixture into a bubbling concoction, simmering on low heat for 15 minutes until the rice attains a tender texture, releasing a fragrant aroma that defines the pulav rice recipe. Conclude this flavorful journey by delicately fluffing the rice with a fork, achieving a light and fluffy consistency crucial to the essence of the rice pulav recipe.

    Preparing Vegetables for Pulav Rice: 

    In the intricate process of creating pulav rice, wield a frying pan as your culinary orchestra, orchestrating a symphony of vibrant colors and enticing textures. Elevate the aromatic canvas by heating oil to the perfect temperature, validated by the distinctive crackle of a cumin seed—the quintessential initiation into the pulav rice recipe. With each addition of cumin seeds, establish a fragrant base that paves the way for the culinary dance that follows. 

    Immerse potatoes into this aromatic blend, conducting a 2-minute stir-fry, a pivotal step in unraveling the secrets of how to make pulav rice. Introduce cauliflower and carrots, orchestrating an additional 3 minutes of cooking to gradually enhance their tenderness, a crucial aspect in the art of rice pulav. The crescendo of this culinary symphony includes green peas, bell pepper, ginger, and green chilies, creating a vibrant medley that transforms the pulav rice recipe into a visual and flavorful masterpiece. Conclude this vegetable overture by introducing garam masala and lemon juice, harmoniously blending the spices before gently folding the aromatic rice into the vegetable symphony, shaping the pulav rice recipe.

    Final Assembly of Rice Pulav:

    Culminate the gastronomic masterpiece that is the pulav rice recipe by seamlessly merging the meticulously prepared rice and vegetables. Gently fold the aromatic rice into the medley of colorful vegetables, ensuring an even distribution of flavors—a key element in the intricate art of making pulav rice. As the harmonious blend takes shape, transfer it to a serving dish, where the vibrant hues of the vegetables complement the inviting warmth of the rice pulav. 

    Elevate the presentation by adorning the dish with sprigs of fresh cilantro, adding a final touch of both freshness and visual appeal—a crucial finale in the rice pulav recipe. This assembly not only showcases the meticulous steps involved in creating a pulav rice dish that tantalizes taste buds but also captivates with its aesthetic allure. Serve and savor the culmination of the pulav rice recipe—a delightful union of fragrant rice and flavorful vegetables—embodied in the artistry of pulav preparation.

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

  • Zucchini Rice

    Zucchini Rice

    Zucchini Rice

    Zucchini Rice

    Zucchini rice is a great gluten free, vegan side dish along with main course for any time of the day. Serving for 4.
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup rice
    • 2 cups water
    • 1 cup shredded zucchini with skin
    • 1 tbsp of oil
    • 1 tsp of butter
    • 1/2 tsp cumin seed jeera
    • 1/2 tsp black mustard seed rai
    • 4 red peppers whole
    • 2 Bay Leaves tajpat
    • 1/2 tsp salt
    • 1/2 inch small piece of cinnamon stick dal chini
    • 1 tsp lemon juice

    Instructions
     

    • Heat the oil and butter in a heavy saucepan over medium high heat.Test the heat by adding one cumin seed to oil; if the cumin cracks right away oil is ready.
    • Add cumin seeds and mustard seeds to the oil. After seeds crack add red pepper and bay leaves. Add rice and stir-fry for about 2 minutes.
    • Add water, zucchini, salt and lemon juice. Stir and bring to boil.
    • After rice comes to a boil turn the heat down to low and cover the pan. Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.
    • Serve as is, with soup, yogurt, and pickle.

    Suggestions

    • Melt some cheddar cheese over rice.

    Variations

    • Replace zucchini with 1 1/2 cup finally chopped spinach.
    Tried this recipe?Let us know how it was!

    Elevate Your Cooking with Zucchini Rice: A Flavorful and Nutritious Delight

    Zucchini rice offers a delightful gluten-free option for those seeking quick and easy vegan meals. Made primarily with rice and zucchini, this dish is not only flavorful but also nutritious. Zucchini, rich in vitamins and minerals, adds a refreshing crunch and subtle sweetness to the rice. With minimal ingredients and simple cooking methods, zucchini rice is perfect for busy weeknights or as a side dish for larger gatherings.

    1. Heating the Oil and Butter: Preparing for Flavorful Zucchini Rice

    Begin crafting the delightful zucchini rice by heating a combination of oil and butter in a sturdy saucepan over medium-high heat. To ensure the oil reaches the optimal temperature for sautéing, conduct a quick test by introducing a single cumin seed into the oil. If the seed crackles upon contact, it signifies that the oil is primed and ready to infuse its essence into the dish.

    2. Tempering the Spices: Enhancing Aromatics in Zucchini Rice Recipe

    Elevate the flavor profile of the rice zucchini recipe by adding a medley of aromatic spices to the heated oil and butter. Sprinkle in cumin seeds and mustard seeds, allowing them to crackle and release their enticing aroma into the culinary canvas. Follow this with the addition of red pepper and bay leaves, infusing the dish with layers of complexity and depth.

    3. Sautéing the Rice: Fostering Texture and Flavor in Zucchini Rice Recipes

    Introduce the rice to the fragrant spice blend, stirring vigorously to coat each grain with the aromatic oils. Continue to stir-fry the rice for approximately 2 minutes, coaxing out its nutty flavors and enhancing its texture in preparation for the upcoming infusion of moisture and flavor.

    4. Adding Water and Zucchini: Building Layers of Flavor in Rice Zucchini Recipe

    Elevate the zucchini rice recipe to new heights by incorporating water, fresh zucchini, salt, and a splash of invigorating lemon juice into the saucepan. Stir the mixture well, allowing the flavors to meld harmoniously as it comes to a gentle boil, infusing the rice with the vibrant essence of the zucchini and citrus.

    5. Simmering to Perfection: Achieving Tender Texture in Zucchini Rice

    Once the rice mixture reaches a rolling boil, reduce the heat to low and cover the pan, initiating the gentle simmering process. Allow the rice to cook undisturbed for approximately fifteen minutes, or until the grains are tender and have absorbed the flavorful liquid, resulting in a tantalizing medley of textures and tastes in the completed zucchini rice recipes.

    6. Serving Suggestions: Enhancing Enjoyment of Zucchini Rice

    Indulge in the delightful simplicity of zucchini rice by serving it as is, alongside comforting accompaniments such as soup, yogurt, and pickle. For a decadent twist, consider melting a generous portion of cheddar cheese over the rice, imparting a luscious richness that elevates the dish to new heights of indulgence.

    Suggestions for Variation: Experimenting with Flavors in Zucchini Rice

    For a refreshing twist on the classic recipe, consider substituting zucchini with 1 1/2 cups of finely chopped spinach, infusing the dish with vibrant green hues and the earthy essence of leafy greens. This variation offers a delightful alternative for those seeking to explore new flavor profiles while retaining the comforting appeal of zucchini rice.

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

More posts