Manjula's Kitchen

Tag: Healthy Breakfast Ideas

Delicious and Healthy Breakfast Food Ideas
Starting your day with a nutritious breakfast is essential for maintaining energy levels and overall health. Here are some breakfast food ideas that are not only delicious but also packed with nutrients to keep you going throughout the day.
Upma
Upma is a traditional South Indian recipe for breakfast made from semolina, vegetables, and spices. This breakfast food is rich in fiber and provides a healthy start to your day. It’s easy to make and can be customized with your favorite vegetables.
Poha
Poha, or flattened rice, is one of those north Indian recipes which is light and nutritious healthy breakfast food that is popular in many Indian households. It is cooked with peas, and a variety of spices to create a flavorful dish. Poha is a great option for those looking for healthy food for breakfast.
Vegetable Paratha
Vegetable Paratha is a stuffed Indian flatbread recipe that makes for a hearty and satisfying breakfast food. Filled with a mixture of spiced vegetables, this dish is not only delicious but also provides a good amount of fiber and vitamins. Serve it with a side of yogurt for a complete meal.
Masala Oats
Masala Oats is a savory version of the traditional oatmeal, cooked with vegetables and spices. This healthy breakfast food is perfect for those who prefer a savory start to their day. It’s a great source of fiber and protein, keeping you full and satisfied.
Idli
Idli is a steamed rice cake that is a staple in South Indian cuisine. This comes from Indian breakfast ideas that are light, fluffy, and easy to digest. Pair it with sambar and coconut chutney for a complete and nutritious breakfast.
Methi Thepla
Methi Thepla is a spiced flatbread made with fenugreek leaves, whole wheat flour, and spices. This breakfast food recipe is not only delicious but also packed with nutrients, making it an ideal choice for a healthy breakfast. It can be enjoyed with yogurt or pickles.
Dalia
Dalia, or broken wheat, is a nutritious food for breakfast that can be cooked with milk and sweetened with jaggery or honey. It’s a wholesome and filling option that provides a good amount of fiber and essential nutrients.
Sabudana Khichdi
Sabudana Khichdi is a popular fasting dish made from tapioca pearls, peanuts, and potatoes. This breakfast food recipe is light and easy to digest, making it a great option for a healthy breakfast.
Besan Chilla
Besan Chilla is a savory pancake made from chickpea flour and vegetables. This healthy breakfast food is high protein and fiber, making it a nutritious and satisfying option for breakfast. Serve it with green chutney for added flavor.
Moong Dal Cheela
Moong Dal Cheela is another type of savory pancake made from split green gram (moong dal). This breakfast food is rich in protein and is also high fiber breakfast, making it a healthy and filling breakfast choice. It can be served with a side of yogurt or chutney.
Ragi Porridge
Ragi, or finger millet, is a highly nutritious grain that can be made into a delicious porridge. This healthy breakfast food is rich in calcium and iron, making it a great option for a nutritious start to your day.
Sprouts Salad
A fresh and crunchy sprouts salad can be a great breakfast food idea. Sprouts are rich in protein and other essential nutrients, making them a perfect choice for a healthy breakfast. Add some chopped vegetables and a squeeze of lemon for extra flavor.
Paneer Bhurji
Paneer Bhurji is a scrambled paneer dish cooked with spices and vegetables. This breakfast food recipe is high in protein and makes for a delicious and filling breakfast option. Serve it with whole wheat toast or roti. It’s a nice addition from paneer recipes
Aloo Poha
Aloo Poha is a variation of the traditional poha, with the addition of potatoes. This breakfast food is a great way to start your day with a balanced meal that is both filling and nutritious.
Fruit Smoothie
A fruit smoothie made with yogurt and a variety of fruits can be a refreshing and nutritious food for breakfast. It’s quick to prepare and provides a good amount of vitamins and minerals to start your day right.

These breakfast food ideas are perfect for anyone looking to start their day with a nutritious and delicious meal. Each of these recipes provides a good balance of essential nutrients, making them ideal choices for a healthy breakfast. For more breakfast food recipes and ideas, visit Manjula’s Kitchen and explore a wide range of nutritious and tasty options.
FAQs
What are some healthy breakfast food options? 
Healthy breakfast food options include Upma, Poha, Vegetable Paratha, and Masala Oats. These dishes are rich in nutrients and provide a good start to your day.
What are some easy breakfast food recipes? 
Easy breakfast food recipes include Idli, Methi Thepla, and Sabudana Khichdi. These dishes are simple to prepare and packed with nutrition.
What is a good breakfast food for weight loss? 
A good breakfast food for weight loss includes options like Dalia, Besan Chilla, and Sprouts Salad. These dishes are low in calories and high in fiber, making them perfect for weight management.
What are some quick breakfast food ideas? 
Quick breakfast food ideas include Moong Dal Cheela, Ragi Porridge, and Paneer Bhurji. These dishes are easy to prepare and provide a nutritious start to your day.
What is the best food for breakfast? 
The best food for breakfast includes a variety of options like Aloo Poha, Fruit Smoothie, and Ragi Porridge. These dishes are rich in essential nutrients and help keep you energized throughout the day.

For more breakfast food recipes and ideas, visit Manjula’s Kitchen and explore a variety of nutritious and delicious options.

  • Mixed Dal Dosa

    Mixed Dal Dosa

    Mixed Dal Dosa

    Mixed Dal Dosa is a simple and nutritious flatbread that doesn’t require fermentation. This high-protein dosa is made from a blend of various lentils (dal), which are soaked and ground into a smooth paste. A few spices enhance the flavors, and the dosa is cooked on a hot skillet until it’s crispy and golden. These dosas are not only high in protein but also vegan and gluten-free, making them a healthy choice for everyone.
    These protein-rich mixed dal dosas are incredibly versatile. They’re perfect for a healthy breakfast, but they can also be enjoyed at any meal—lunch, dinner, or even as a snack. Serve them with your favorite chutney, a comforting soup, or your choice of vegetable dish to complete the meal.
    5 from 1 vote
    Print Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings 6 Dosa

    Ingredients
      

    • ¼ cup moong dal
    • ¼ cup washed moong dal
    • ¼ cup washed urad dal
    • ¼ cup red lentil
    • 1 green chili chopped optional
    • ¼ piece ginger chopped
    • ½ tsp cumin seeds (jeera)
    • ¼ tsp black pepper 
    • ⅛ tsp asafetida (hing)
    • ½ tsp salt (adjust to taste)
    • 4 tbsp oil

    Instructions
     

    • In a bowl mix all the dal, wash them changing water 2-3 times. Soak dal in four cups of water for 6-8 hours.
    • Drain the water. Blend the lentils (dal) with green chili and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
    • Mix the salt and cumin seeds into the batter. Add water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
    • Place a non-stick skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
    • Pour about ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
    • When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa using a flat spatula.
    • Press the dosa lightly with the spatula all around to ensure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.
    • Repeat for the remaining dosas.

    Notes

    Notes: If you are on a gluten-free diet, be aware that asafetida (hing) in powder form is often not gluten-free. In that case, you may want to avoid using asafetida.
    Serving suggestion
    Serve dosas with any chutney, such as tomato chutney, peanut chutney or cilantro chutney, or chutney of your choice.
    You can also serve them with samber (a south Indian style dal) or your choice of soup.
    For a creative twist, you can use these dosas to make delicious wraps, commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go. 
    You can even make these dosas in advance, then reheat them over a skillet to restore their crispness.
    For a creative twist, you can use these dosas to make delicious wraps. Make the dosas slightly thicker so they stay soft; these wraps are commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go.
    Tried this recipe?Let us know how it was!

    Introduction to Mixed Dal Dosa

    Mixed Dal Dosa is a wholesome, protein-rich flatbread that’s not only easy to make but also doesn’t require the traditional fermentation process. Made from a blend of various lentils, this dosa is packed with plant-based protein, making it a great meal option for anyone looking to boost their protein intake. Lentils like moong dal, urad dal, and red lentils are soaked, ground into a smooth batter, and spiced to create a savory and crispy dosa. The best part? This dosa is both vegan and gluten-free, catering to various dietary preferences while still delivering great taste and texture.

    Cultural and Traditional Importance

    Dosas are a staple in South Indian cuisine, traditionally made from fermented rice and lentil batter. However, the Mixed Dal Dosa offers a quicker alternative without the need for fermentation, making it an ideal choice for those who are short on time. Lentils are a common ingredient in Indian cooking, celebrated for their versatility and nutritional value. By using a variety of dals, this dosa provides a range of nutrients, especially plant-based proteins, making it a go-to dish for breakfast, lunch, dinner, or even as a snack.

    The beauty of Mixed Dal Dosa lies in its simplicity and adaptability. It’s a great way to incorporate different types of lentils into your diet, each contributing its unique flavor and health benefits. Traditionally served with chutneys and sambar, this dosa has found a place in modern kitchens due to its quick preparation and nutritious profile.

    Recipe Variations from Manjula’s Kitchen

    While Mixed Dal Dosa is delicious and nutritious on its own, there are several other similar dosa and pancake recipes available on Manjula’s Kitchen that you can explore for variety:

    • Moong Dal Dosa: Another high-protein dosa made primarily from moong dal, offering a lighter alternative.
    • Besan Chilla: A savory pancake made with gram flour (besan), perfect for a quick, protein-packed breakfast.
    • Rava Dosa: A crisp and delicate dosa made with semolina, for those who prefer a thin and crunchy dosa.
    • Oat Dosa: Similar to Mixed Dal Dosa, Instant Oat dosa is an easy recipe that is perfect for busy families.

    Health Benefits and Dietary Considerations

    The Mixed Dal Dosa is packed with nutrients, especially protein, making it a great option for those following a vegetarian or vegan diet. Lentils are an excellent source of protein, fiber, vitamins, and minerals, contributing to overall digestive health and maintaining energy levels throughout the day. By using a variety of dals, you’re also ensuring that you get a broader range of nutrients in every dosa.

    Additionally, this recipe is gluten-free, making it suitable for those with gluten sensitivities or anyone on a gluten-free diet. If you’re strictly gluten-free, it’s important to note that asafetida (hing) often contains gluten, so be sure to use a gluten-free version or skip it altogether.

    Serving Suggestions

    Mixed Dal Dosa can be served with a variety of chutneys to complement its savory flavors. Here are a few chutney options from Manjula’s Kitchen that pair well with the dosa:

    • Tomato Chutney: A tangy and slightly sweet chutney that adds a fresh burst of flavor.
    • Cilantro Chutney: A classic chutney with refreshing cilantro and a hint of spice.
    • Peanut Chutney: A creamy and nutty chutney that pairs wonderfully with the crispy dosa.

    For a complete meal, serve Mixed Dal Dosa with Sambar or a comforting soup. Another creative twist is to use the dosa as a wrap, filling it with vegetables, paneer, or salad to create a delicious and nutritious frankie or kathi roll. The dosas can also be prepared in advance and reheated on a skillet, making them an excellent option for meal prep.

    Conclusion

    Mixed Dal Dosa is a simple yet highly nutritious meal that can be enjoyed at any time of the day. Its high protein content, along with being vegan and gluten-free, makes it a versatile option for a variety of dietary needs. Whether you’re serving it with chutney for breakfast or transforming it into a wrap for lunch, this high protein dosa will quickly become a favorite in your household. Explore the other dosa recipes on Manjula’s Kitchen to discover even more delicious ways to enjoy Indian flatbreads.

    Frequently Asked Questions (FAQs)

    What makes Mixed Dal Dosa high in protein?

    The use of multiple lentils like moong dal, urad dal, and red lentils makes Mixed Dal Dosa rich in plant-based protein, making it an excellent option for those seeking a high-protein meal.

    Can I make the dosa ahead of time?

    Yes, you can make the dosas in advance and reheat them on a skillet to restore their crispness. They also work well as wraps for on-the-go meals.

    What are some serving options for Mixed Dal Dosa?

    Serve Mixed Dal Dosa with chutneys like tomato chutney, cilantro chutney, or peanut chutney. You can also pair it with sambar or use it as a wrap filled with vegetables or paneer.

    Is Mixed Dal Dosa gluten-free?

    Yes, this dosa is naturally gluten-free. However, be cautious with asafetida (hing) as it may contain gluten unless specifically labeled gluten-free.

    Can I adjust the spiciness of the dosa?

    Absolutely! You can adjust the spice level by adding or omitting green chili and black pepper based on your preference.

  • Spinach Almond Paratha

    Spinach Almond Paratha

    palak paratha

    Spinach Almond Paratha

    Spinach Almond Paratha is a delicious unleavened Indian flatbread made on a skillet. There are many variations of parathas, most of which are made with whole wheat flour. Parathas can be plain or stuffed with various fillings.
    Spinach Almond Paratha is a healthy indian recipe and tasty option. It is crispy on the outside and soft on the inside. This paratha is made with spinach, almond flour, whole wheat flour, and some spices. It can be served for indian breakfast recipe with butter, yogurt, or pickle, or as part of a meal alongside toor dal or a gravy-based dish.
    Almond Spinach Paratha has a beautiful green color and is a nutritious alternative, especially great for incorporating spinach into your diet.
    When making indian parathas, it's important to know how to roll and fold them. While rolling the dough, apply oil or ghee and fold it to create layers. This technique results in parathas that are crisp on the outside and have a soft texture inside.
    Another advantage of parathas is that they keep well, making them perfect for lunch boxes or for picnics.
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Breakfast, lunch
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup whole wheat flour, atta
    • ½ cup almond flour – badam ka powder
    • 1½ cup chopped spinach, Palak
    • 1 tbspn oil
    • 1 tsp cumin seeds, jeera
    • ½ tsp salt
    • ¼ tsp black pepper, kali mirch
    • ⅛ tsp asafetida, hing
    • ½ cup chilled water
    • ½ tsp red chili flake if you like hot and spicy
    • ¼ cup whole wheat flour for rolling paratha
    • 2 tbsp oil for cooking parathas

    Instructions
     

    • Mix all the ingredients together in a bowl, except water: flour, almond flour, chopped spinach, salt, black pepper, cumin seeds, asafetida, and oil. Add water as needed to make a firm dough (as it sits dough will get soft). Grease your palm and knead the dough until all the ingredients are combined. Let the dough sit aside for about 15 minutes.
    • Knead the dough on a lightly greased surface until it becomes soft. Divide the dough into four equal parts and form them into balls. Roll each dough ball into a 3-inch circle. Spread about 2 drops of oil on each circle and fold them into triangles. Repeat this process for all four triangles.
    • Meanwhile, heat a heavy skillet on medium heat until moderately hot. To test if the skillet is ready, sprinkle a few drops of water on it. When the water sizzles right away, the skillet is ready.
    • Take one dough ball and lightly press it on both sides on a surface dusted with dry flour. Using a rolling pin, roll the dough into a 7–8-inch circle. If the dough starts sticking, dust it with more flour.
    • Place the paratha on the skillet. When you see the color change and the paratha puffs up in different places, turn the paratha over. After a few seconds, spread 1/2 teaspoon of oil onto the paratha. Turn the paratha over again and spread another 1/2 teaspoon of oil. Using your spatula, lightly press the entire surface of the paratha to help it cook all the way through.
    • After a few seconds, flip the paratha and press with the spatula, ensuring it is golden-brown on both sides. Repeat this process for the remaining parathas.
    • For the best taste serve paratha hot, taste great with hot cup of Chai. Enjoy!

    Notes

    When making parathas, it’s important to know how to roll and fold them. While rolling the dough, apply oil or ghee and fold it to create layers. This technique results in parathas that are crisp on the outside and have a soft texture inside.
    Spinach Almond paratha taste great when cooked with ghee, (clarified butter).
    Serving suggestions:
    For breakfast serve the Spinach Almond Paratha with yogurt and pickle, or as part of a meal alongside dal or a gravy-based dish.
    Keyword Paratha, Stuffed Paratha
    Tried this recipe?Let us know how it was!

    Introduction

    Spinach Almond Paratha is a nutritious and flavorful Indian flatbread that combines the goodness of spinach and the crunch of almonds. This spinach almond paratha recipe is perfect for a healthy indian recipes breakfast, lunch, or indian dinner recipes. The addition of spinach not only enhances the nutritional value but also adds a vibrant green color, while the almonds provide a delightful crunch and a boost of healthy fats and proteins.

    The Essence of Spinach Almond Paratha

    The essence of spinach almond paratha lies in its blend of fresh spinach and finely chopped almonds. The spinach is mixed into the dough, making each bite packed with nutrients and flavor. The almonds add a unique texture and richness, making this paratha a wholesome and satisfying meal.

    Origin and Popularity

    Parathas are a staple in Indian cuisine, particularly in North India. They are enjoyed in various forms, stuffed with different fillings or mixed with ingredients like spinach and almonds. This healthy paratha recipe is a modern twist on the traditional paratha, incorporating superfoods to make it even more nutritious and delicious.

    Why You’ll Love This Recipe

    • Nutritious and Delicious: Packed with vitamins, minerals, and healthy fats from spinach and almonds.
    • Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to everyone.
    • Versatile: Can be enjoyed as a main dish, side dish, or even as a snack.
    • Perfect for Any Meal: Ideal for breakfast, lunch, or dinner.

    How to Make Spinach Almond Paratha: Here’s a step-by-step guide on how to make spinach almond paratha:

    1. Prepare the Ingredients:
      • Fresh spinach, washed and finely chopped.
      • Almonds, finely chopped or ground.
      • Whole wheat flour, water, and salt for the dough.
      • Optional spices: cumin powder, garam masala, and green chilies for extra flavor.
    2. Make the Dough:
      • In a large mixing bowl, combine whole wheat flour, chopped spinach, and almonds.
      • Add salt and any optional spices.
      • Gradually add water and knead the mixture into a soft dough.
      • Cover the dough and let it rest for 15-20 minutes.
    3. Roll Out the Parathas:
      • Divide the dough into equal-sized balls.
      • Roll each ball into a flat circle using a rolling pin, dusting with flour as needed to prevent sticking.
    4. Cook the Parathas:
      • Heat a tawa or skillet over medium heat.
      • Place a rolled-out paratha on the hot tawa and cook until bubbles start to form.
      • Flip the paratha and cook the other side until golden brown spots appear.
      • Apply a small amount of oil or ghee on both sides and cook until crispy and fully cooked.
    5. Serve Hot:
      • Serve the spinach almond parathas hot with yogurt, pickles, or your favorite curry.

    Variations of Parathas

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious paratha recipes that you might enjoy. Here are some related parathas that you might find interesting:

    1. Aloo Paratha: A classic stuffed paratha with a spiced potato filling.
    2. Paneer Paratha: Paratha stuffed with a flavorful paneer (Indian cottage cheese) filling.
    3. Methi Paratha: A healthy paratha made with fresh fenugreek leaves.
    4. Gobhi Paratha: Paratha stuffed with a spiced cauliflower filling.
    5. Palak Paratha: Another spinach-based paratha, perfect for a nutritious meal.

    Serving Suggestions

    Spinach almond paratha can be enjoyed in various ways:

    • With Yogurt: Serve with plain or flavored yogurt for a cooling side.
    • With Pickles: Pair with Indian pickles for a tangy contrast.
    • With Raita: Serve with a refreshing cucumber or mint raita.
    • As a Wrap: Use the paratha as a base for wraps, adding vegetables or paneer.
    • With Curries: Enjoy with your favorite vegetarian curry.

    Tips and Tricks

    To perfect your spinach almond paratha recipe, consider these helpful tips:

    Use Fresh Ingredients: Fresh spinach and high-quality almonds enhance the flavor.

    Knead Well: Ensure the dough is well-kneaded for a soft and pliable texture.

    Rest the Dough: Letting the dough rest helps it become more elastic and easier to roll out.

    Cook on Medium Heat: Cooking on medium heat ensures the paratha is cooked through without burning.

    Customize Spices: Adjust the spices to suit your taste preferences.

    FAQs

    Can I Use Frozen Spinach?

    Yes, you can use frozen spinach. Thaw and drain it well before adding to the dough.

    How Long Does Spinach Almond Paratha Last?

    Parathas are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat on a tawa before serving.

    Can I Freeze the Dough?

    Yes, you can freeze the dough for up to a month. Thaw it in the refrigerator before using.

    Is This Recipe Vegan?

    To make this recipe vegan, use oil instead of ghee for cooking the parathas.

    Can I Add Other Ingredients?

    Feel free to add other ingredients like grated carrots, beetroot, or different nuts for variety.

  • Banana Rice Bowl

    Banana Rice Bowl

     

    Banana Rice Bowl

    How did I come up with this unique Banana Rice Bowl combination? At lunchtime, I craved something spicy yet easy. I decided to make banana chat, but it didn't seem filling enough. I remembered I had some cooked rice in the fridge. While taking it out, I noticed moong sprouts, and grilled tofu so I decided to add those as well. However, it looked very bland. I decided to add cucumber and tomatoes. Now it looked colorful, tempting, and healthy. To my surprise, the combination turned out delicious. It was a delightful and tasty meal.
    My son, who is a picky eater, tried and enjoyed it, also added crushed pecans to give a crunch and suggested that this should be your new recipe.
    Banana Rice Bowl is also gluten free and vegan.
    This recipe also gives you the choice to add or take out some ingredients, some suggestions replace tofu with paneer or bell pepper, apple.
    5 from 1 vote
    Print Recipe
    Course Appetizer
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 1 banana, sliced.
    • 1 cup cooked rice
    • ¼ cup moong dal sprouts
    • ¼ cup cucumber, chopped into small pieces
    • ¼ cup tomatoes, chopped into small pieces
    • ¼ cup tofu in small cubed, grilled
    • ½ tsp salt
    • ½ tsp roasted cumin seed powder
    • 2 tsp sugar
    • 1 tbsp finely chopped cilantro.
    • 1 tsp finely chopped green chili (adjust to taste)
    • 2 tsp lemon juice
    • 2 tbsp broken pecans 

    Instructions
     

    Method:

    • In a wide serving bowl, we will add all the ingredients one at a time cup of cooked rice, sliced banana, tofu, sprouts, cucumber, and tomatoes.
    • Sprinkle salt, roasted cumin seed powder, sugar, cilantro, green chilies, and lemon juice. Toss it all together.
    • Finally, top with pecans.
    • Simple, flavorful, and healthy, your Banana Rice Vegetable Bowl is now ready to enjoy!

    Notes

    If you liked the recipe, share with your friends the video recipe.
    Tried this recipe?Let us know how it was!

    Banana Rice Bowl Recipe 

    Craving a satisfying yet easy meal that packs a punch of flavor? Look no further than this unique banana rice recipe! Inspired by a desire for something spicy and filling, this Banana with Rice Bowl combines the sweetness of bananas with the savory goodness of rice and a variety of vegetables and spices. Whether you’re vegan, gluten-free, or simply looking for a delicious and nutritious dish, this banana rice recipe is sure to become a favorite in your kitchen.

    Assembling the Ingredients

    To begin preparing the Banana Rice Bowl, gather all the necessary ingredients listed in the banana rice recipe. You’ll need bananas, cooked rice, moong dal sprouts, cucumber, tomatoes, grilled tofu, salt, roasted cumin seed powder, sugar, cilantro, green chilies, lemon juice, and pecans. Having everything ready and prepped will make the cooking process smooth and efficient.

     

    Creating the Flavorful Layers

    In a wide serving bowl, start assembling the Banana Rice Bowl by adding each ingredient one at a time. Begin with a generous layer of cooked rice as the base, followed by slices of ripe banana for a touch of sweetness. Next, add the grilled tofu, moong dal sprouts, chopped cucumber, and tomatoes. This layering technique ensures that every bite is bursting with a variety of textures and flavors, from creamy to crunchy.

    Seasoning for Depth of Flavor

    Once all the ingredients are layered in the bowl, it’s time to season them with a combination of spices and herbs. Sprinkle salt, roasted cumin seed powder, and sugar over the top of the bowl to enhance the flavors and balance the sweetness of the bananas. Add finely chopped cilantro and green chilies for a pop of freshness and a hint of heat. Drizzle freshly squeezed lemon juice over the top to brighten up the dish with a tangy citrus flavor.

     

    Adding a Crunchy Finishing Touch

    To elevate the texture of the Banana with Rice Bowl, top it off with broken pecans. The pecans not only add a satisfying crunch but also contribute a rich, nutty flavor that complements the other ingredients beautifully. Feel free to adjust the amount of pecans according to your preference, or substitute them with your favorite nuts or seeds for variety.

    Tips

    • Choose ripe but firm bananas for this banana rice recipe to ensure they hold their shape when mixed with the other ingredients.
    • Experiment with different vegetables and proteins to customize the Banana Rice Bowl to your liking. Try substituting tofu with paneer or adding bell peppers or apples for added crunch and sweetness.
    • For a burst of freshness, garnish the finished dish with a sprinkle of freshly chopped herbs like mint or parsley.

    Variations

    • Get creative with your choice of grains by substituting rice with quinoa, couscous, or bulgur for a different texture and flavor profile.
    • For a spicy kick, add a dash of your favorite hot sauce or chili flakes to the Banana Rice Bowl before serving.

    Benefits

    • Bananas are a good source of potassium, fiber, and vitamins, making them a nutritious addition to any meal.
    • Rice provides carbohydrates for energy and is a staple food in many cuisines around the world.
    • The variety of vegetables and sprouts in this banana rice recipe add vitamins, minerals, and antioxidants to support overall health.

    FAQs

    • Can I prepare the Banana with Rice Bowl in advance?

    • Yes, you can pre-cook the rice and prep the other ingredients in advance, then assemble the bowl just before serving for maximum freshness and flavor.

     

    • Are there any substitutions I can make for the ingredients listed in the recipe?

    • Absolutely! Feel free to customize the Banana Rice Bowl with your favorite ingredients and flavors. You can swap out the tofu for your protein of choice or adjust the seasoning to suit your taste preferences.

     

    • Is this recipe suitable for meal prep?

    • Yes, you can prepare a batch of Banana Rice Bowls ahead of time and store them in individual containers in the refrigerator for quick and easy meals throughout the week. Just be sure to store the pecans separately to maintain their crunchiness.

    Other Recipes If you enjoyed this banana rice recipe, you might also like to try these other recipes from Manjula’s Kitchen:

    1. Vegetable Pulao
    2. Mango Lassi
    3. Chickpea Salad
    4. Coconut Chutney
    5. Vegetable Pakoras
    6. Paneer Tikka Masala
    7. Fruit Chaat

    These recipes are perfect and are sure to satisfy your cravings. Happy cooking!

  • Kalmi Vada

    Kalmi Vada

    Kalmi Vada

    Kalmi Vada

    Kalmai Vadas are crispy and delicious appetizer. Fried patties made with lentil and potatoes, can be a delightful treat for any party or a tea time snack.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1/2 cup chana dal
    • 1/4 cup split moong Dal
    • 1-1/2 medium size boiled and mash potatoes this should be about 3/4 cup of mashed potatoes
    • 2 chopped green chili adjust to taste (hari mirch)
    • 1 tbsp chopped ginger (adrak)
    • 3/4 tbsp salt adjust to taste
    • 1/2 tbsp crushed black pepper
    • 2 tbsp crushed coriander (dhania)
    • 1/8 tbsp asafetida (hing)
    • 2 tbsp chopped cilantro (hara dhania)
    • Oil to fry

    Instructions
     

    • Wash and soak chana and moong dal in four cups of water at least for four hours or more, after soaking dal will be about two times in the volume.
    • Blend dal coarsely, add water if needed to blend but not more than 2-3 tablespoons. I use Food processor; it does a good job for blending dal coarsely without much water.
    • Next mix all the ingredients together; this will make soft and crumbly dough.
    • Divide the dough into 7-8 equal parts and make them into patties.
    • Heat the oil in frying pan over medium high heat; frying pan should have about 1” of oil.
    • Note: Kalmi Vadas are double fried.
    • Fry the patties until they are golden brown it should take about 5-6 minutes.
    • Take them out over paper towel and let them cool of to the room temperature, now cut patties into four pieces.
    • Fry them again over medium high heat till they are golden brown. Take them out over paper towel.
    • Kalmi vadas are ready.
    • To enhance the taste serve vadas with hari cilantro chutney.

    Notes

    Note
    Kalmi Vadas can be prepared ahead of time. Double fry Vadas just before serving, sliced Vadas (before double frying) can be refrigerated for 2-3 days or freezzed for about one month.
    Tried this recipe?Let us know how it was!
  • Rava Dosa

    Rava Dosa

    Rava Dosa

    Rava Dosa (South Indian Delicacy)

    Rava Dosa is a popular South Indian thin and crispy flat bread. It looks like thin crepes. This is a mouthwatering culinary delight. Rava Dosas are quick to make. They can be served as a snack or part of a main meal.
    4.67 from 3 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Batter fermenting 30 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1/2 cup fine sooji samolina
    • 1/4 cup rice flour
    • 1/4 cup all-purpose-flour plain flour, maida
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp salt
    • 1/8 tsp asafetida hing
    • 1 tbsp cilantro chopped hara dhania
    • 1 green finely chopped
    • 2 cupa watwer approximately

    Instructions
     

    • Mix all three flours including semolina, rice flour and all-purpose flour. Make a thin batter using little water at a time and avoiding any lumps. Batter should have pouring consistency like buttermilk.
    • Add all other ingredients to the batter including cumin seeds, salt, asafetida, cilantro and green chili. Mix it well. Let the batter stand for about 30 minutes.
    • Heat the skillet on medium high. To check if skillet is ready sprinkle few drops of water over skillet water should sizzle. Wipe the skillet with few drops of oil.
    • Pour the batter with ladle on the skillet in a circular motion starting from the periphery to the center. Keep pouring the batter till it covers the whole skillet.
    • Note: pour the batter on the skillet from about 3 to 4 inches height. Don’t try to spread the batter otherwise the characteristic and appearance of Rava Dosa will not come. Rava Dosa should have holes like swiss cheese or have lacy look.
    • Sprinkle 1 teaspoon of oil around dosa.
    • Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Then turn the Dosa using spatula.
    • Let Dosa cook for about 1 minute from other side. Dosa will be golden brown on one side and light color on other side. Thin and crispy Rava Dosa is ready to serve.

    Notes

    Serving Suggestions
    Rava dosa is very flavorful. You may eat this snack with Hari Cilantro Chutney.
    Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetables), and coconut chutney.
    I have the recipes for Sambar, Coconut Chutney, and Hari Cilantro Chutney on my web site.
    Tried this recipe?Let us know how it was!

    How to make Rava Dosa: Your Guide to the Perfect Crispy Delight 

    Dosa is a popular south indian delicacy which looks like a crepe. It’s like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghum Dosa. What is Rava Dosa: This preparation is using rava and is a bread based breakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.

    Mixing the Flours: Crafting the Perfect Rava Dosa Batter 

    Embark on your culinary journey to master the art of rava dosa by starting with the essential step of mixing the flours. In your quest to perfect the rava dosa recipe, combine three key flours – semolina, rice flour, and all-purpose flour. This trio forms the foundation of the batter, each contributing its unique texture and flavor.

    As you blend the flours, ensure a smooth consistency by gradually adding water to the mix, meticulously stirring to prevent the formation of lumps. Aim for a batter resembling buttermilk, with a fluidity that promises to spread effortlessly on the skillet. This foundational step lays the groundwork for the success of your dosa rava recipe, setting the stage for a culinary masterpiece.

    Flavorful Fusion: Adding the Finishing Touches to Your Dosa Rava Recipe 

    Elevate the rava dosa batter to new heights by infusing it with a harmonious medley of essential ingredients. Cumin seeds, salt, asafetida, cilantro, and green chilli converge to create a symphony of flavors that dance on the palate.

    With a thorough mix, allow the batter to rest for approximately 30 minutes—a crucial period that allows the ingredients to meld and intermingle, enhancing the overall taste and texture of your rava dosa.

    This resting period is a vital secret in the art of how to make rava dosa, imparting depth and complexity to the final dish. Embrace this moment of anticipation as the flavors marry and evolve, preparing to embark on a culinary adventure like no other.

    Sizzling Skillet: Setting the Stage for Rava Dosa Magic 

    Prepare your skillet on medium-high heat, the stage upon which the magic of rava dosa unfolds. A simple water test unveils the skillet’s readiness – when sprinkled on the surface, the water should sizzle and evaporate in an instant, signalling the perfect temperature for dosa-making.

    A touch of oil ensures a non-stick surface, laying the groundwork for the mesmerising dance of the rava dosa batter. With the skillet prepped and primed, you are poised to embark on a culinary journey filled with tantalizing aromas and mouthwatering flavors.

    Artful Pouring: Creating the Signature Look of Rava Dosa 

    With finesse and precision, pour the rava dosa batter onto the heated skillet, employing a circular motion from the edges towards the centre. The key lies in maintaining a height of 3 to 4 inches while pouring, resisting the urge to spread the batter thinly.

    This technique ensures the characteristic appearance of rava dosa – a delicate, lacy texture with enticing holes reminiscent of Swiss cheese. As the batter spreads and sizzles on the skillet, marvel at the artistry unfolding before your eyes, a testament to the skill and craftsmanship inherent in the rava dosa tradition.

    Crispy Transformation: Cooking Your Rava Dosa to Perfection 

    As the rava dosa graces the heated skillet, sprinkle a teaspoon of oil around its edges, allowing it to cook over medium heat for approximately 2 minutes until it achieves a golden brown hue. With practised precision, skillfully flip the dosa using a spatula, revealing its crispy underside to the world.

    Let it cook for an additional minute, ensuring that both sides are cooked to perfection. The end result is a thin and crispy rava dosa, a culinary masterpiece ready to tantalize your taste buds and transport you to culinary nirvana. With each bite, savor the symphony of flavors and textures that define the essence of this beloved Indian delicacy.

    In conclusion, the journey of crafting the perfect rava dosa is a culinary adventure filled with precision, skill, and a touch of artistry. From mixing the flours to savoring the crispy transformation on the skillet, each step in the process is imbued with tradition and flavor, culminating in a dish that delights the senses and nourishes the soul.

    So, gather your ingredients, fire up your skillet, and embark on a journey to discover the magic of rava dosa – a timeless classic that never fails to captivate and delight.

    Serving Suggestions: Enhancing the Rava Dosa Experience 

    Rava dosa’s aromatic profile pairs exceptionally well with Hari Cilantro Chutney. For a traditional touch, serve it alongside Sambar, a lentil soup enriched with vegetables, and coconut chutney. Explore these culinary companions to elevate your Rava Dosa feast to new heights.

  • Sambar Recipe

    Sambar Recipe

    Sambar (Spicy Lentil Soup)

    Sambar is a flavorful spicy South Indian lentil soup made with a variety of vegetables. It fits nicely with many South Indian meals, including dosas (pancakes), idlis (savory cakes), and rice. It could be said that a South Indian meal is incomplete without sambar.
    5 from 2 votes
    Print Recipe
    Course dal
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 cup toor dal/arhar dal available in any Indian grocery store
    • 1/2 tbsp salt
    • 1/4 tbsp turmeric (haldi)
    • 2 tbsp oil
    • 1/2 tbsp cumin seeds (jeera)
    • 1/8 tbsp fenugreek seed (methi)
    • 1/4 tbsp mustard seeds (rai)
    • Pinch of asafetida (hing)
    • 10-12 curry leaves
    • 4 dry whole red chilies
    • 1 large tomato cubed in small pieces
    • 1-½ cups mixed vegetables, cute into bite-size cubes (green beans, carrots, zucchini, radishes)
    • 2 tbsp tamarind pulp
    • 1/2 tbsp salt
    • 1 tbsp sambar powder, available in any Indian grocery store

    Instructions
     

    • Wash and soak the dal in two cups of water for ten minutes or longer.
    • In a pressure cooker combine soaked dal with 2½ cups of water, salt, and turmeric. Cook over medium high heat.
    • When the pressure cooker starts to steam, reduce the heat to medium and cook for another six minutes.
    • Turn off the heat and wait until steam has escaped before opening the pressure cooker. Dal should be soft and mushy.
    • Mix the dal well enough to remove lumps. If the dal is thick, add up to one cup of water.

    Notes

    Prepare Seasoning
    1. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks immediately, the oil is ready.
    2. Add cumin seeds, mustard seeds, fenugreek seeds, asafetida, red chilies, and curry leaves. Stir for a few seconds.
    3. Add tomatoes, vegetables, sambar powder, tamarind pulp and ½ cup water.
    4. Cover the pan and let the vegetables cook until they are tender over medium heat.
    5. Combine the vegetables and the dal to make the Sambar.  Sambar should be thin, like soup. If the sambar is thick, add water as needed.
    6. Cook sambar on low heat for 10-15 minutes.
    Serve Sambar with dosa, idli, rice or with any meal as a side.
    Keyword Dal
    Tried this recipe?Let us know how it was!

    How to make Sambar Masala: Sambar Recipe

    Sambar is a quintessential South Indian dish that holds a cherished place in Indian cuisine. This sambar recipe is a delightful combination of sambar dal, vegetables, and aromatic spices, creating a flavorful and nutritious sambar masala. In this comprehensive guide, we’ll explore how to make sambar step by step, incorporating tips, variations, and benefits to elevate your culinary experience.

    Tips for Perfecting Your Sambar Recipe

    • Use Fresh Ingredients: Opt for fresh spices, vegetables, and lentils to ensure the best flavor and texture in your sambar.
    • Balance the Flavors: Adjust the proportions of tamarind paste, jaggery, and salt to achieve the perfect balance of sour, sweet, and savoury notes in your sambar.
    • Experiment with Vegetables: Don’t hesitate to experiment with different combinations of vegetables to create unique variations of sambar tailored to your liking.
    • Temper with Care: Take care not to burn the spices while tempering, as it can impart a bitter taste to the sambar. Maintain medium heat and keep a close eye on the tempering process.
    • Allow for Resting Time: Let the sambar rest for a few minutes after cooking to allow the flavors to develop fully before serving.

    Variations of Sambar

    • Mixed Vegetable Sambar: Incorporate a medley of seasonal vegetables such as pumpkin, beans, and bell peppers for a colorful and nutritious twist on the classic sambar.
    • Tiffin Sambar: Prepare a thinner version of sambar specifically paired with idli, dosa, or vada, featuring a lighter consistency and a higher proportion of tamarind for tanginess.
    • Kadamba Sambar: This variation of sambar includes a diverse range of vegetables along with freshly ground spices, lending it a robust and hearty character ideal for special occasions.

    Benefits of Including Sambar in Your Diet

    • Rich in Protein: Sambar is a rich source of protein due to the inclusion of lentils, making it a nourishing option for vegetarians and vegans.
    • Loaded with Vitamins and Minerals: The array of vegetables in sambar provides essential vitamins, minerals, and dietary fibre, promoting overall health and well-being.
    • Digestive Aid: The spices and herbs in sambar, such as cumin, fenugreek, and curry leaves, possess digestive properties that aid in digestion and alleviate digestive discomfort.
    • Low in Calories: Despite its hearty and satisfying nature, sambar is relatively low in calories, making it a guilt-free indulgence for those watching their calorie intake.
    • Boosts Immunity: The antioxidants present in the spices and vegetables in sambar help strengthen the immune system and protect the body against various infections and diseases.

    FAQs (Frequently Asked Questions) About Sambar

    • Can I make sambar without tamarind paste? 

    • Yes, you can substitute tamarind paste with lemon juice or dried mango powder (amchur) for a tangy flavor in your sambar.

    • Is sambar gluten-free? 

    • Yes, sambar is naturally gluten-free as long as no wheat-based ingredients such as asafoetida powder (hing) are used in the recipe. You can use gluten-free asafoetida or omit it altogether to ensure the dish is gluten-free.

    • Can I make sambar ahead of time? 

    • Yes, you can prepare sambar in advance and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or microwave before serving.

    • Can I freeze leftover sambar? 

    • While it’s technically possible to freeze leftover sambar, the texture of the vegetables and lentils may change upon thawing, resulting in a slightly altered consistency. It’s best to consume fresh sambar for optimal taste and texture.

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

  • Spinach Salad

    Spinach Salad

    Spinach Salad

    Spinach Salad

    This is a delicious quick & easy and refreshing spinach and tomato salad. Adding walnuts and ginger dressing provides a creamy and tangy flavor.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Salad
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • About 4 cup chopped spinach
    • 2 tomatoes
    • 1 apple
    • 1/4 cup  feta cheese (optional)
    • 1/4 cup  walnuts
    • 2 tbsp olive oil
    • 2 tbsp balsamic vinegar
    • 1 tbsp lemon juice
    • 1 tbsp ginger juice
    • 1 tbsp salt
    • 1 tbsp sugar
    • 1/2 tbsp black pepper
    • About 2 tbsp water adjust as needed

    Instructions
     

    • Wash the spinach and pat dry and chop them coarsely. Keep aside.
    • Cut the tomatoes in halves and remove the seeds, cut them in about half inch pieces.
    • Next peel and cut the apples in small pieces.
    • In a salad bowl toss the spinach, tomatoes and apples together. Keep aside.

    Notes

    Dressing:
    1. Shred about 1 inch piece of ginger on fine side of shredder. Squeeze the shredded ginger between your fingers to make ginger juice.
    2. Next blend all the dressing ingredients together. Add the water as needed otherwise dressing will be too thick.
    3. Pour the dressing over salad, and sprinkle with feta cheese. Enjoy!
     
    Suggested Variations:
    1. Tomatoes can be replaced with strawberries.
    2. Walnuts can be replaced with roasted peanuts
    Keyword Healthy Salad
    Tried this recipe?Let us know how it was!
  • Cabbage Chana Dal Salad

    Cabbage Chana Dal Salad

    A bowl of Cabbage Chana Dal Salad garnished with fresh coriander

    Cabbage Chana Dal Salad

    Cabbage Chana Dal Salad is a healthy and refreshing colorful salad can brighten up any meal. Perfect for summer brunch or served with any meal.
    Serves 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Salad
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cup cabbage very finely chopped
    • 2 medium tomatoes seeded and finely chopped
    • 1 cup cucumber chopped
    • 1 carrot shredded
    • 10 mint leaves minced
    • ¼ cup yellow chana dal

    Salad Dressing:

    • 1 Tbsp olive oil
    • 1 Tbsp vinegar
    • 1 Tbsp lemon juice
    • 1 Tbsp ginger juice
    • 1 tsp salt
    • 1 tsp sugar
    • ½ tsp ground black pepper

    Instructions
     

    • Soak the chana dal for at least 2 hours in lukewarm water.
    • When ready, the dal should be soft all around.
    • Drain the water from chana dal.
    • Mix the chana dal with the chopped vegetables.
    • Mix the ingredients above together to make the salad dressing.
    • Mix the salad and dressing together and let sit for about a half hour so the salad is nicely marinated.

    Notes

    Variations
    • Substitute chana dal with split yellow moong dal or moong dal sprouts.
    • You can substitute the dal with boiled corn and finely chopped bell pepper.
    Suggestions
    • This salad dressing can be used with any salad.
    • Take out the vinegar and use this dressing with fresh fruit, adding chopped mint leaves.
    Keyword brunch, Cabbage, chana, Dal, Gluten Free, Moong, Refreshing, Salad, Spices, summer, Vegan
    Tried this recipe?Let us know how it was!
  • Healthy Chickpea And Tofu Salad

    Healthy Chickpea And Tofu Salad

    A bowl of Healthy Chickpea and Tofu Salad with fresh vegetables and herbs

    Healthy Chickpea And Tofu Salad

    Chickpea and tofu salad is a new favorite in our family. It is both heart healthy and delicious. It's packed with plant protein and fiber and is also a great option for those who are vegan and gluten free. These days everyone in my family is eating clean and will usually ask me to make a salad bowl. This colorful and delicious salad has become part of my salad recipes. There’s nothing like a fresh salad. Salads are of course healthy and contrary to popular belief they can be quite filling and satisfying! This particular salad is a combination of greens, cucumber, tomatoes, and some fruit which gives it a fresh taste. Add in some chickpeas and tofu with my special homemade dressing and you have a great meal! It’s unbelievably tasty and nutritious too! I love eating leftovers all week long. This super delicious salad is full of flavor and textures and is really easy to prepare.
    This recipe will serve 4.
    Prep time 20 minutes.
    Assembly time is 5 minutes.
    4.34 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 5 minutes
    Course Salad
    Cuisine Fusion
    Servings 0

    Equipment

    Blendtec Classic Blender
    butane stove
    All-Clad Fry Pan

    Ingredients
      

    For salad dressing

    • ¼ cup fresh lemon juice
    • ¼ cup roasted sesame seeds
    • 2 Tbsp nutritional yeast
    • ¼ cup olive oil
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 2 tsp sugar
    • 1 Tbsp ginger finely shredded
    • 2 Tbsp fresh orange juice

    Tofu

    • 6 oz firm tofu
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 1 Tbsp ginger finely shredded
    • 2 tsp lemon juice

    Chickpeas

    • 15 oz can of chickpea
    • 1 Tbsp oil
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 1 tsp lemon juice
    • 1 tsp ginger juice

    Other Salad Ingredients

    • 1 cup romaine lettuce roughly chopped
    • ½ cup spinach leaves roughly chopped
    • ¼ cup cucumber cut into bite size, I am using Asian cucumber
    • ¼ cup pear cut into bite size pieces
    • ½ orange peeled and cut into bite size pieces
    • 8 cherry tomato cut into half
    • 1 Asian cucumber thinly sliced long ways

    Instructions
     

    For Dressing:

    • blend all the salad dressing ingredients together, lemon juice, roasted sesame seeds, nutritional yeast, olive oil, salt, black pepper, sugar, ginger, orange juice. Dressing should be pourable consistency. Keep aside.
    • Tofu: drained the water and pat dry the tofu, cut the tofu in about ½ inch cubes. Grill the tofu over medium heat. lightly oil the pan and spread the tofu pieces, grill the tofu from both sides until they are light brown. It will take about 3 minutes.
    • Drizzle, lemon juice over tofu, salt and black pepper turn them lightly. Turn of the heat and take them out in a bowl.

    Prepare chickpeas:

    • drain the water and wash the chickpea. Sauté the chickpeas over medium heat, add oil, oil should be moderately hot add chickpeas, drizzle salt, black pepper, lemon juice and ginger. Stir them together for about 2 minutes. Chickpeas will have a nice flavor.

    Assembling the salad:

    • use the bowl you will serve the salad, spread lettuce, spinach leaves (remove the stems from spinach), add cucumber, pair cut, orange and tomatoes.
    • Next drizzle about 2 tablespoons of dressing and toss them together. Add about 1/3 cup of chickpeas and 1/3 cup of grilled tofu on one side I am also putting few slices of cucumber, to dress it up.
    • Now again drizzle about 2 tablespoons of dressing. salad is ready to serve.
    • For this recipe use the chickpea, tofu, vegetables, and fruits quantity of your choice.

    Notes

    you can make plenty of salad dressing in advance and refrigerate it in a jar, you can save this dressing for up to a week. You can use this dressing in any salad, it tastes grate. Prepare the tofu and chickpeas also in advance and refrigerate, they will be good for 3-4 days. Add the greens and fruits of your choice.
    You will also enjoy: Millet Soup, Mango Salsa, Potato soup, Masala idli
    Tried this recipe?Let us know how it was!
  • Aloo Palak

    Aloo Palak

    A dish of Aloo Palak, featuring potatoes and spinach cooked with spices

    Aloo Palak (Spinach with Potatoes)

    Aloo Palak is a versatile side dish that is a great complement to any meal. Aloo (potatoes) and Palak (spinach) are two vegetables I always have in my kitchen. Potatoes we all know are used in so many ways and have endless recipes. I also use spinach in many dishes. I thought I had done this recipe a long time ago, but today I made this dish for my family after some time and they enjoyed it very much and asked me if I have done this video recipe. I was looking on my website and realized I have not done this recipe yet. This is a common recipe, but this is my version of Aloo Palak. Adding fenugreek seeds and besan (gram flour) kicks off the flavor to the dish. For me and Alex, this is a comfort dish. This recipe is also vegan and gluten free. I serve this as a side dish, or I enjoy rolling it in a Roti or Paratha to make a to-go lunch. Alex especially enjoys making grilled cheese sandwiches filled with leftover Aloo Palak.
    I have done many recipes for spinach:
    Palak Paneer, Saag, Spinach Crisps, Chole Palak, Palak Puri
    This recipe will serve 4.
    4.75 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cup potatoes cut into small pieces I used 2 medium size potatoes
    • 4 cup spinach finely chopped, approx. 8oz
    • ½ cup tomato finely chopped
    • 4 Tbsp oil
    • 1 tsp cumin seed jeera
    • ¼ tsp fenugreek seeds methi optional
    • 1 Tbsp besan gram flour
    • 1 Tbsp coriander powder dhania
    • ½ tsp red chili powder adjust to taste
    • ¼ tsp turmeric haldi
    • 1 tsp salt
    • ½ tsp mango powder amchoor

    Instructions
     

    • Heat the oil in a saucepan. The oil should be moderately hot. Add the cumin seeds as they crack add besan, and fenugreek seeds. Stir for about one minute, besan will become aromatic and will be light golden brown.
    • Next add tomato, coriander, red chili powder, and turmeric.
    • Stir-fry spice mix until spice mix starts leaving the oil. It should take about 2 minutes.
    • Add potatoes, spinach, and 1/2 cup of water, cover the pan. Let it cook over medium heat. The potatoes should be very tender but not mushy and should be covered with spinach.

    Notes

    Do stir in between besan can stick to the bottom of the pan. I did stir once in between. If needed, add a little more water.
    Aloo Palak should not be very dry, it should be moist. Add mango powder and stir, turn off the heat. Aloo Palak is ready.
    Tried this recipe?Let us know how it was!
  • Chana Dal Sweet and Sour Paratha

    Chana Dal Sweet and Sour Paratha

    Two Chana Dal Sweet and Sour Parathas served with a cup of tea

    Chana Dal Sweet and Sour Paratha

    Chana Dal Sweet and Sour Parathas is a delicious and unique blend of many flavors. These Parathas are spicy, sweet, and sour. The combination of all these flavors is simply delicious.
    The nuttiness of the coconut and sweetness of sugar, cardamom, and fennel seeds add to the flavor. My mother was very fond of sweet and sour flavors. She first asked me to make these Parathas and requested me to make the filling, telling me exactly what she wanted in the filling. I followed her instructions exactly including what spices to put in. To my surprise, the recipe came out perfect and it was exactly the flavor combination she was looking for. I made this recipe for her several times and she really enjoyed it. It felt so good to see my mom smile. She will have these Parathas with Aloo Tamatar, or just with a hot cup of Chai.
    I take great pride when making these recipes for you all. I like to make sure that when you try my recipes out, they meet your expectation! I decided to make these Parathas after 30 years. I have no idea why I waited this long. This is a wonderful flavorful breakfast dish, or you can serve with the main meal. Hope you enjoy them!
    Recipe will serve 4.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 4 people

    Ingredients
      

    For Dough

    • ¾ cup whole wheat flour atta
    • ¼ cup All Purpose flour plain flour or maida
    • ¼ tsp salt
    • 2 Tbsp oil
    • ⅓ cup lukewarm water use as needed

    Filling

    • ½ cup chana dal
    • 1 Tbsp oil
    • ⅛ tsp asafetida
    • ½ tsp salt
    • ⅛ tsp cardamom powder
    • 2 Tbsp coconut powder
    • 2 ½ Tbsp sugar
    • 2 tsp mango powder amchoor
    • ½ tsp red chili powder lal mirch
    • 1 tsp fennel seed powder saunf

    Also, Need

    • 2 Tbsp of dry flour for rolling Parathas
    • 3 Tbsp oil to cook the parathas

    Instructions
     

    Dough

    • In a bowl, mix whole-wheat flour, all-purpose flour, salt and oil, mix it well rubbing with fingers; add water slowly to make soft dough. The dough should not be stick to your fingers. Cover the dough and set it aside. Let it rest at least ten minutes.

    Filling

    • Wash and cook dal in two cups of water, in Instant pot or pressure cooker for 25 minutes. Dal should be soft but not mushy. I am using instant pot.
    • Heat the oil over low medium heat in a pan add dal, and all the spices for filling fennel, red chili, mango powder, coconut powder, asafoetida, and salt, Note: if dal has extra water drains most of the water.
    • Stir continuously, and keep pressing dal, until water from dal has evaporated. Note: dal should be moist, not be powdery.
    • Turn off the heat. Let the filling cool to room temperature.

    To make Parathas

    • Take the dough and knead it for a minute. Divide the dough and filling in 10 equal parts. Dough balls and filling should be the same size.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving the center a little thicker than the edges.
    • Place a filling in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all balls. Let the filled balls settle three to four minutes. Note: It helps to spread the filling evenly.
    • Meanwhile heat a heavy skillet on medium-high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on dry whole wheat flour from both sides.
    • Using a rolling pin, roll lightly to make five-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
    • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
    • After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
    • Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas.
    • Parathas are best served hot and crispy.

    Notes

    You will have leftover filling; you can refrigerate for up to a week or freeze for 2-3 months.
    Cooking time 20 minutes, this does not include boiling Chana Dal.
    Tried this recipe?Let us know how it was!
  • Vegetable Cheela Rolls

    Vegetable Cheela Rolls

    Vegetable Cheela Rolls recipe by Manjula

    Vegetable Cheela Rolls

    Vegetable Cheela Rolls is a healthy and delicious any-time meal. Cheela Rolls is a treat for people who are vegan and gluten free. Cheela is like a besan dosa, and can be used as a wrap and this cheela wrap with vegetables makes a wholesome meal. Cheela Rolls can be used as a snack and also for good a lunch box meal.
    4.41 from 5 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Cheela

    • 1 cup besan Gram flour
    • 2 Tbsp rice flour
    • 1 tsp salt
    • 1/2 tsp cumin seeds jeera
    • 3/4 cup water to make batter
    • 4 tsp oil

    For Filling

    • 3 cup cabbage thinly sliced
    • 1/2 cup carrots shredded
    • 1/2 cup bell pepper thinly sliced
    • 2 tsp oil Canola or vegetable oil
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp mustard seeds rai
    • 2 tsp coriander powder dhania
    • 1/4 tsp chili powder
    • 1/2 tsp salt
    • 1/2 tsp sugar
    • 1 tsp lemon juice

    Instructions
     

    • Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside.
    • To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat.
    • To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
    • Pour about 1/4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle.
    • When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula.
    • Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about ½ cup of stir-fry diagonally and roll it.
    • Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney.
    • Enjoy!

    Notes

    In the ingredients, we need about 4 cups total of sliced vegetable (this includes the cabbage, bell pepper, and carrots)
    Suggestions
    Use or preferred vegetables and also works good with any leftover vegetables.
    Tried this recipe?Let us know how it was!

    A Comprehensive Guide to Besan Cheela Recipe with Vegetables

    Welcome to Manjula’s Kitchen, your ultimate destination for authentic Indian recipes and culinary inspiration. Today, we embark on a flavorful journey to explore the delightful world of Vegetable Cheela Rolls, a versatile and nutritious dish that is perfect for any meal of the day. Made with besan (gram flour) and a colorful assortment of vegetables, these cheelas are not only delicious but also packed with vitamins, minerals, and fibre. 

    Join us as we unravel the secrets to creating the perfect Besan Cheela Recipe with Vegetables, along with tips, variations, benefits, and answers to frequently asked questions. Vegetable cheela is a delectable gluten-free and vegan snack, perfect for appetizers or as a bread alternative, offering a flavorful option for those seeking tasty and wholesome options.

    Preparing the Batter for Vegetable Cheela 

    • Begin by preparing the batter for the besan Vegetable Cheela, the foundation of this delectable dish. In a mixing bowl, combine besan (gram flour) with water to create a smooth and lump-free batter. Add finely chopped vegetables such as carrots, bell peppers, spinach, and green chilies to the batter, along with spices like turmeric powder, cumin powder, and salt. Mix well to ensure that the vegetables are evenly distributed throughout the batter, imparting their vibrant colors and flavors.

    Cooking the Vegetable Cheela 

    • Once the batter is ready, it’s time to cook the Vegetable Cheela to perfection. Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil or ghee. Pour a ladleful of the batter onto the skillet and spread it evenly in a circular motion to form a thin layer. Cook the cheela for a few minutes until the edges start to crisp up and bubbles appear on the surface. Flip the cheela using a spatula and cook the other side until golden brown and crisp. Repeat the process with the remaining batter, adjusting the heat as needed to ensure even cooking.

    Assembling the Vegetable Cheela Rolls 

    • Once all the cheelas are cooked, it’s time to assemble the besan Vegetable Cheela Rolls, adding an extra layer of flavor and texture. Place a cooked cheela on a clean surface and spread a generous layer of mint chutney or yogurt sauce over it. Add a filling of thinly sliced cucumber, tomatoes and fresh coriander leaves on one side of the cheela. Roll the cheela tightly into a cylindrical shape, securing the filling inside. Repeat the process with the remaining cheelas to create a batch of delicious besan Vegetable Cheela Rolls.

    • Tips for Perfect Vegetable Cheela Rolls Every Time 

    • Use a non-stick skillet or tawa to cook the cheelas to prevent sticking and ensure easy flipping.
    • Add a pinch of baking soda to the batter to make the cheelas light and fluffy.
    • Experiment with different vegetables and spices to customize the flavor of your cheelas according to your taste preferences.
    • Serve the besan Vegetable Cheela Rolls hot with a side of green chutney or ketchup for dipping.

    Variations of Besan Cheela Recipe with Vegetables 

    • Paneer Cheela: Add crumbled paneer (Indian cottage cheese) to the vegetable filling for added protein and richness.
    • Masala Cheela: Sprinkle chaat masala or garam masala over the cooked cheelas for an extra burst of flavor.
    • Cheese Cheela: Grate some cheese over the filling before rolling the cheelas for a gooey and indulgent twist.

    Health Benefits of Vegetable Cheela Rolls: 

    Vegetable Cheela Rolls are not only delicious but also nutritious, offering a range of health benefits:

    • Besan (gram flour) is rich in protein, fiber, and essential nutrients, making it a healthy alternative to refined flour.
    • Vegetables add vitamins, minerals, and antioxidants to the dish, promoting overall health and well-being.
    • Cheelas are low in calories and high in satiety, making them a filling and satisfying option for weight management.

    Frequently Asked Questions (FAQs) About Vegetable Cheela Rolls 

    Q: Can I make the batter for Vegetable Cheela in advance?

    A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking the cheelas.

    Q: Can I freeze Vegetable Cheela Rolls for later use?

    A: While it’s best to enjoy besan Vegetable Cheela Rolls fresh, you can freeze them for up to 1 month. Wrap them individually in plastic wrap or foil and store them in an airtight container. Thaw and reheat in a skillet or microwave before serving.

    Q: What other fillings can I use for Vegetable Cheela Rolls?

    A: You can get creative with the fillings for Vegetable Cheela Rolls. Try adding cooked beans, grated cheese, or leftover cooked vegetables for added flavor and variety.

    Congratulations! You have now mastered the art of making besan Vegetable Cheela Rolls, a wholesome and delicious dish that is sure to impress your family and friends. Whether enjoyed as a snack, appetizer, or light meal, these flavorful rolls are a testament to the rich culinary heritage of India. Explore more recipes and culinary inspirations on Manjula’s Kitchen and continue your culinary adventures with confidence and creativity.

    If you liked the recipe here are some other recipes that you may like too 

    Vegetable Cheela: A savory Indian pancake made with mixed vegetables and chickpea flour.

    Palak (Spinach) Paneer: A classic North Indian dish made with spinach and paneer cheese cooked in a creamy tomato-based sauce.

    Shahi Pulao (Vegetable Pulao): A flavorful rice dish made with spiced basmati rice and vegetables.

    Gobi (Cauliflower) Manchurian: Crispy cauliflower florets tossed in a tangy and spicy Indo-Chinese sauce.

    Aloo (Potato) Paratha: Whole wheat flatbread stuffed with spiced mashed potatoes and cooked on a griddle.

    Mango Lassi: A refreshing yogurt-based drink flavored with ripe mangoes and a hint of cardamom.

    Besan Ladoo: Traditional Indian sweet made with roasted chickpea flour, ghee, and sugar.

  • Litti Chokha

    Litti Chokha

    Litti Chokha

    Litti Chokha (Bihari Sattu Litti)

    Litti Chokha is an appetizer from the state of Bihar made with stuffed whole wheat dough balls with roasted chana dal and spices inside. These stuffed balls are known as Litties are usually roasted over charcoal but can also be baked. Litties are served with Chokha. Chokha is a dip prepared with mashing potato, tomato or eggplant with spices, but at my home it was always served with Dal Tadka.
    This recipe will make 8 litties.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup whole wheat flour chapatti atta
    • 2 Tbsp ghee clarified butter
    • 1/2 tsp salt
    • cup About 1/3 lukewarm water

    Filling

    • 3/4 cup sattu flour of roasted chana dal, available in Indian grocery stores
    • 1/2 tsp salt adjust to taste
    • 1/8 tsp asafetida hing
    • 1/8 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1 tsp mango powder amchoor
    • 1 tsp grated ginger
    • 1 Tbsp green chili finely chopped, adjust to taste
    • 1 tsp ghee clarified butter
    • 1/4 cup water approximately

    Potato, and Tomato Chokha

    • 1 cup medium size potato boiled peeled and roughly mashed
    • 2 medium size tomato roasted peeled and mashed, I have roasted them over the skillet
    • 1 tsp salt
    • Spices we will use half and half to make both Potato and Tomato Chokha
    • 1/4 tsp black pepper
    • 1 tsp lemon juice just for Potato Chokha
    • 2 tsp grated ginger
    • 2 Tbsp finely chopped green chilies
    • 2 Tbsp finely chopped cilantro
    • 2 Tbsp olive oil or mustard oil I prefer olive oil
    • 2 Tbsp ghee or clarified butter for serving the Litties.

    Instructions
     

    For Tomato Chokha

    • To prepare the Tomato Chokha add the spices to mashed tomatoes about 1/2 tsp salt, pinch of black pepper, 1/2 tsp ginger, 1 Tbsp green chili. 1 Tbsp cilantro and 1 Tbsp of oil mix it together. Tomato Chokha is ready set aside.

    For Potato Chokha

    • Add all the remaining spices with mashed potatoes, salt, pinch of black pepper, lemon juice, ginger, cilantro and oil, mix it well. Potato Chokha is ready, set aside.

    To Make Dough

    • Mix the flour, salt and ghee. Add water slowly to make dough. Dough should be firm but do not knead the dough. Cover the dough and let it sit for at least fifteen minutes.

    Filling

    • Mix all the ingredients together except water, sattu, salt, asafetida, turmeric, red chili powder, mango powder, ginger, green chili, and ghee, now add little water to make firm dough, dough will be little crumbly.

    Making Litti

    • Pre-heat the oven at 400 degree Fahrenheit. I am using a toaster oven or you can also use oven.
    • Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball. Also, divide the filling in 8 parts filling should be little smaller then dough balls.
    • Roll the dough balls into 3-inch circle. Place one part of the filling in the center of each rolled dough, and pull the edges of the dough to wrap the filling. Proceed to make all 8 balls. Grease your palms and roll the filled balls gently between your palms.
    • Arrange the litties over greased baking sheet about one inch apart and place in toaster oven, for 10-12 minutes, turn them over and bake again for 10-12 minutes. Litties should be golden brown all around.

    Serving

    • need about 2 Tbsp ghee or clarified butter for serving the Litties.

    Notes

    I like to eat these Litties with Dal Tadka and Potato or Tomato Chokha.
    Tried this recipe?Let us know how it was!

    Litti Chokha Recipe: How to make Litti Chokha

    Litti Chokha is a traditional and an iconic appetiser and a bread format of dish from the state of Bihar in India. It consists of stuffed whole wheat dough balls (litti) served with spicy mashed vegetable mixture or chokha. This rustic and flavorful dish is a staple in Bihari cuisine and is enjoyed as a hearty meal or snack. 

    Litti Chokha: A traditional Bihari food

    High in Fiber: Litti Chokha is made primarily from whole wheat flour, which is rich in dietary fiber. Fiber aids in digestion, promotes gut health, and helps regulate blood sugar levels. Consuming fiber-rich foods like Litti Chokha can contribute to overall health and well-being.

    Vitamins and Minerals: Litti Chokha is often served with chokha, a spicy mashed vegetable mixture made from ingredients such as roasted eggplant, tomatoes, and potatoes. These vegetables are rich in vitamins, minerals, and antioxidants, which support immune function and promote overall health.

    Satiating and Flavorful: Litti Chokha is a satisfying and flavorful dish that combines the earthy taste of roasted wheat dough with the spicy and tangy flavors of chokha. The contrast in textures and flavors creates a delightful eating experience that is both comforting and nourishing.

    Variations of Litti Chokha:

    • Mattar Ke Kachori: 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 meal.
    • Pizza Paratha: Pizza has become a universal food enjoyed by all. Pizza paratha is perfect for the times when you want to enjoy homemade pizza. This is also a quick and easy recipe.
    • Dal Bati: Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread roll and the combination is known as dal bati.
    • Khasta Kachori: Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch.

    Tips for Making Perfect Litti Chokha:

    Knead the Dough Well: For soft and fluffy litti, knead the dough thoroughly until it becomes smooth and elastic. Properly kneaded dough ensures that the litti hold their shape and cook evenly without becoming too dense or chewy.

    Roast Litti Over Charcoal: Traditional litti are cooked over a charcoal or wood fire, which imparts a smoky flavor and crispy texture to the outer crust. If using an oven, you can achieve a similar effect by placing the litti directly on a grill rack or using a barbecue grill.

    Use Fresh Ingredients: Use fresh and high-quality ingredients, especially for the chokha, to enhance the flavor and nutritional value of the dish. Choose ripe, firm vegetables and aromatic spices for the best results.

    Serve with Ghee: Litti Chokha is traditionally served with a generous drizzle of melted ghee (clarified butter) on top. The rich and buttery flavor of ghee complements the earthy taste of litti and adds a touch of indulgence to the dish.

    FAQs about Litti Chokha:

    Can I make Litti Chokha without sattu? 

    While sattu is the traditional filling for litti, you can substitute it with other ingredients such as besan (gram flour), crushed roasted peanuts, or mashed lentils. Experiment with different fillings to create unique variations of Litti Chokha.

    Is Litti Chokha gluten-free? 

    Litti Chokha is not gluten-free as it is made from whole wheat flour, which contains gluten. However, you can explore gluten-free alternatives for the dough, such as using a combination of gluten-free flours like rice flour, chickpea flour, and tapioca flour.

    Can I make Litti Chokha spicy? 

    Yes, you can adjust the level of spiciness in Litti Chokha according to your taste preferences by adding more or fewer green chilies or red chili powder to the chokha mixture. You can also serve Litti Chokha with a side of spicy pickle or chutney for extra heat.

    Can I make Litti Chokha ahead of time? 

    Yes, you can prepare the dough and filling for litti in advance and assemble them just before cooking. Store the prepared dough and filling separately in the refrigerator until ready to use. Leftover chokha can be stored in an airtight container in the refrigerator for up to 2-3 days.

    Litti Chokha is a delicious and wholesome dish that captures the essence of traditional Bihari cuisine. With its rich flavors, nourishing ingredients, and endless variations, Litti Chokha is sure to become a favorite among food enthusiasts. 

  • Makki Ki Roti

    Makki Ki Roti

    Makki Ki Roti

    Makki Ki Roti – Paratha

    Makki Ki Roti is a popular Punjabi bread made with corn flour and served with Sarson Ka Saag. Maki ki roti is also a Gluten Free flat bread.
    No ratings yet
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    Course Bread
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 cup Makki ka atta, corn flour
    • 1 cup potato, boiled peeled and grated
    • 1 tbsp salt
    • 1 tbsp chili flakes
    • 2 tbsp dry fenugreek leaves, kasuri methi
    • 1/8 tbsp asafetida, hing
    • ¾ cup warm water
    • 3 tbsp of ghee or clarified butter for cooking rotis

    We also need a plastic sheet about 8” x 12” to roll the rotis I am using a zip lock bag.

    Instructions
     

    • Combine all the dry ingredients in a bowl, corn flour, salt chili flakes, fenugreek leaves, and asafetida mix it well. Add potato to the mixture and mix. This will become very crumbly. Add water as needed to make the firm dough. Knead the dough for a minute. For Makki ki roti make the dough when ready to make roti.
    • Note: Makki ki roti is little hard to roll, that is the reason I decided to use potatoes. Potatoes help to bind the dough.
    • Divide the dough into 6 equal parts. Make them in smooth balls.
    • Take one ball press it between the plastic sheet plastic sheet help rolling the roti, roll the roti into about 6-inch circle. Note: maybe the edges will not be as clean as other rotis.
    • Heat the skillet over medium heat. Skillet should not be very hot. Otherwise rotis will not cook through.
    • Place the roti in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the roti over using a spatula. You should see golden-brown spots on the semi-cooked side.
    • After a few seconds, spread 1 teaspoon ghee onto the roti using a spatula. Turn the roti over. Using your spatula, lightly press the entire surface of the roti to help it cook all the way through. Put the ghee on both sides of the roti while cooking. Grill the roti from both sides making sure it is golden-brown on both sides.  Remove from heat.
    • Repeat with the remaining dough, until they are all done.

    Notes

    Serve them hot. Makki ki roti is traditionally served with sarson ka saag or dal makhani. If you are vegan use the oil for cooking the rotis.
    Keyword Roti
    Tried this recipe?Let us know how it was!
  • Rava Uttapam (Instant Sooji Uttapam)

    Rava Uttapam (Instant Sooji Uttapam)

    Rava Uttapam served with green chutney on a white plate

    Rava Uttapam (Instant Sooji Uttapam)

    I have been wanting to do a video it should be easy and more versatile, ingredients maybe you have in your pantry. Utttapam a South Indian popular dish. Traditionally Uttapam is made with rice and lentil batter, which can be a long process, soaking, grinding then fermenting the batter. Rava Uttappam, on the other hand is instant and easy to make, with a variety of vegetables of your choice. It tastes delicious also can be served for breakfast, as a snack or for dinner. Rava Uttapam will be enjoyed by all ages.
    Uttapam is like a thick Dosa or Spicy pancake topped with vegetables. If you are serving this as a traditional Uttapam serve this with sambar and coconut chutney. But Rava Uttapam can be served with any chutney or condiment. Many times, I prefer this as a light dinner and enjoy with sprinkling samber powder, giving a traditional touch. The other reason I wanted to do this recipe as I said before I wanted to do the recipe more versatile you can use this batter for making Idli, because Rava Idli can be used for making so many recipes.
    I have many related recipes on my website like Masala Idli, Idli Manchurian.
    This recipe will serve 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Course Breakfast, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup sooji coarse, semolina
    • ½ cup yogurt curd, dahai
    • ½ cup cabbage finely chopped
    • 1 cup bell pepper finely chopped (capsicum, shimala mirch)
    • 1 cup tomatoes finely chopped, remove the seeds
    • 1 Tbsp cilantro finely chopped
    • 1 Tbsp green chili finely chopped
    • 2 tsp ginger shredded, adrak
    • 1 tsp salt
    • 1 tsp ENO fruit salt

    For Seasoning

    • 1 Tbsp oil
    • ¼ tsp cumin seeds jeera
    • ¼ tsp mustard seeds rai

    Also need

    • 2 Tbsp oil to cooking

    Instructions
     

    • In a bowl mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and add water as needed batter should be little thicker than dosa batter.
    • In a small bowl heat the oil over medium heat, oil should be moderately hot, add cumin seeds and mustard seeds as seeds crack add to the batter, mix it well. Let the batter set aside for at least 15 minutes.
    • Add Eno Fruit Salt to the batter just before you are ready to make Uttapam and mix well. The mixture will begin light and foaming.
    • Heat the skillet over medium heat and lightly grease the skillet. Pour about 2 large spoons of batter and spread consistency should be of thick then dosa. Sprinkle about 2 tablespoons of bell pepper and tomatoes press it lightly into the batter.
    • Pour about 1 teaspoon of oil around uttapam and cover it and let it cook for about 2 minutes and turn them over, uttapam should be golden brown from bottom making crisper, and top should be cooked well but not brown. Uttapam should be cooked over low medium heat.
    • Uttapam is ready to serve. I like to sprinkle lightly samber powder to add extra flavor.

    Notes

    Serving suggestions
    • You can serve the Rava Uttapam with sambar, coconut chutney or your choice of condiment.
    Additional Notes
    • Adding tomatoes and bell pepper gives a traditional look to Uttapam.
    • I add green chilies and cilantro in the batter to keep the colors better.
    • You can choose your choice of vegetables like shredded carrots, finely chopped green beans, corn, finely chopped spinach (these are the veggies I have tried).
    • Do not cook on high heat, uttapam will not cook through.
    • If I am making Uttapam to serve as a starter I make the uttapam in small sizes, otherwise make it in about 7-inch diameter. What size you want to make it is your choice.
    Keyword Appetizers, Bhartia Khana, Bread Uttapam, Coconut Chutney, Halwa, Healthy, Homemade, Idli, Jain Food, Mandir Food, No Garlic, No Onion, Quick And Easy, Rava Dosa, Samber, Savory Pancake, Sheera, Snack, South Indian Cuisine, Swami Narayan, Vegetarian, Video Recipe
    Tried this recipe?Let us know how it was!

    Introduction to Rava Uttapam Recipe

    Rava Uttapam is a delightful quick & easy south indian bread that makes for a wholesome breakfast or a light meal. Made from semolina (rava or sooji), this dish is not only delicious but also easy to prepare. In this rava uttapam recipe, we’ll walk through the steps to create this flavorful snack. Whether you’re a beginner or a seasoned cook, how to make rava uttapam will become a breeze with this simple yet detailed recipe.

    Ingredients Preparation for Rava Uttapam

    Before we dive into the cooking process, it’s essential to gather and prepare all the necessary ingredients. For this recipe for rava uttapam, you’ll need semolina, yogurt, water, salt, asafoetida (hing), ginger, green chilies, cilantro, and vegetables like bell peppers, tomatoes.

    Tips for Ingredients Preparation:

    • Ensure the semolina is fresh for the best texture.
    • Use thick yogurt for better consistency.
    • Chop vegetables finely for even distribution.

    Making the Batter for Rava Uttapam

    To start making rava uttapam batter, take a mixing bowl and add semolina and yogurt. Gradually pour water and whisk the mixture to form a smooth batter. The batter should have a pouring consistency, neither too thick nor too thin. Add salt, asafoetida, finely chopped ginger, green chilies, and cilantro to enhance the flavor.

    Tips for Making the Batter:

    • Let the batter rest for at least 10-15 minutes to allow semolina to absorb moisture.
    • Adjust water quantity as needed to achieve the desired consistency.

    Variations for Rava Uttapam Batter:

    • For a healthier option, you can add grated carrots, spinach, or grated zucchini to the batter.
    • Experiment with spices like cumin seeds or mustard seeds for added flavor.

    Cooking Rava Uttapam on the Griddle

    Heat a non-stick skillet or griddle on medium heat and lightly grease it with oil. Once the griddle is hot, pour a ladleful of batter onto it and spread it evenly to form a small circle. Sprinkle chopped vegetables like bell peppers, tomatoes, on top of the uttapam.

    Tips for Cooking Rava Uttapam:

    • Cook on low to medium heat to ensure even cooking without burning.
    • Cover the uttapam with a lid to cook the top layer thoroughly.
    • Drizzle oil around the edges to make them crispier.

    Variations in Toppings for Rava Uttapam:

    • You can customize the toppings according to your preference. Try adding grated cheese or paneer for a richer taste.
    • For a spicy kick, sprinkle some red chili flakes or chaat masala on top.

    Serving and Presentation of Rava Uttapam

    Once the rava uttapam is cooked to perfection and turns golden brown on both sides, transfer it to a plate. Serve hot with coconut chutney, tomato chutney, or sambar for a complete South Indian breakfast experience.

    Benefits of Rava Uttapam:

    • Rava Uttapam is a nutritious breakfast option as it is made from semolina, which is rich in carbohydrates and protein.
    • It’s light on the stomach and easy to digest, making it suitable for all age groups.
    • The addition of vegetables makes it a wholesome meal, providing essential vitamins and minerals.

    FAQs (Frequently Asked Questions) about Rava Uttapam:

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