Tag: Healthy Dinner Ideas

Healthy Family Dinner Ideas: Delicious and Nutritious Meals for Every Occasion
Eating healthy doesn’t have to be complicated or time-consuming. Here are some healthy dinner ideas that are both delicious and nutritious, perfect for every occasion.
Vegetable Stir Fry
Vegetable Stir Fry is a quick and easy dish that can be made with a variety of fresh vegetables. This healthy easy dinner idea is packed with vitamins, minerals, and fiber, making it a great choice for a light and nutritious meal.
Lentil Soup
Lentil Soup is a hearty and comforting dish that’s perfect for a healthy dinner. This easy healthy dinner idea is rich in protein and fiber, providing essential nutrients to keep you full and satisfied.
Grilled Paneer Salad
Grilled Paneer Salad is a refreshing and protein-packed salad made with grilled paneer, fresh greens, and a light dressing. This healthy dinner idea is perfect for those looking for a low-carb and high-protein recipe.
Quinoa and Vegetable Pilaf
Quinoa and Vegetable Pilaf is a nutritious and flavorful dish made with quinoa and a mix of colorful vegetables. This is part of healthy family dinner ideas which are rich in protein and fiber, making it a great choice for a balanced meal.
Stuffed Bell Peppers
Stuffed Bell Peppers are a delicious and visually appealing dish made with bell peppers filled with a mixture of rice, beans, and spices. This healthy dinner idea is perfect for a light and satisfying meal.
Chana Masala
Chana Masala is a flavorful and protein-rich curry made with chickpeas cooked in a spicy tomato gravy. This healthy dinner idea is a staple in Indian cuisine and provides a substantial amount of protein.
Spinach and Tofu Stir Fry
Spinach and Tofu Stir Fry is a quick and easy dish made with fresh spinach and tofu. This quick healthy dinner idea is packed with protein and essential nutrients, making it a great choice for a nutritious meal.
Vegetable Biryani
Vegetable Biryani is a fragrant and flavorful rice dish made with a mix of vegetables and aromatic spices. This healthy dinner idea is perfect for a family dinner or a special occasion.
Moong Dal Tadka
Moong Dal Tadka is a comforting and protein-rich lentil dish that’s easy to prepare. This easy healthy dinner idea is perfect for a light and nutritious meal.
Aloo Gobi
Aloo Gobi is a classic Indian dish made with potatoes and cauliflower cooked with spices. This healthy dinner idea is a great choice for a simple and flavorful meal.
Methi Thepla
Methi Thepla is a nutritious and flavorful Indian flatbread made with fenugreek leaves, whole wheat flour, and spices. This healthy family dinner ideas is perfect for a wholesome and satisfying meal.
Rajma (Kidney Bean Curry)
Rajma is a traditional North Indian curry made with kidney beans cooked in a spicy tomato gravy. This healthy dinner idea is rich in protein and can be enjoyed with rice or roti.
Vegetable Sambar
Vegetable Sambar is a south indian food recipes made with lentil stew made with a variety of vegetables and spices. This healthy dinner idea is perfect for a light and nutritious meal.
Baingan Bharta
Baingan Bharta is a smoky and flavorful eggplant dish made with roasted eggplant and a mix of spices. This healthy dinner idea is a great choice for a unique and delicious meal.
Paneer Bhurji
Paneer Bhurji is a scrambled paneer dish cooked with tomatoes, and spices. This healthy dinner idea is quick to prepare and makes for a delicious and protein-rich meal. It’s a nice addition from paneer recipes
Sprouts Salad
Sprouts Salad is a fresh and crunchy salad made with mixed sprouts, vegetables, and a tangy dressing. This healthy dinner idea is perfect for a light and nutritious meal. Its a nice dish which comes from indian salad recipes.
Tofu Bhurji
Tofu Bhurji is a vegan version of the traditional paneer bhurji, made with crumbled tofu and spices. This healthy dinner idea is perfect for those following a vegan diet.
Mixed Dal
Mixed Dal is a nutritious and protein-rich curry made with a mix of different lentils. This healthy dinner idea is packed with flavor and essential nutrients.
Karela Sabzi
Karela Sabzi is a unique and nutritious dish made with bitter gourd and a mix of spices. This healthy dinner idea is perfect for those looking for a low-calorie and healthy meal. It’s a great dry vegetable.
Dhokla
Dhokla is a steamed savory cake made from fermented chickpea batter. This healthy dinner idea is a popular snack in Indian cuisine and provides a good amount of protein.
FAQs
What are some healthy easy dinner ideas?
Healthy dinner ideas include Vegetable Stir Fry, Lentil Soup, and Grilled Paneer Salad. These dishes are quick to prepare and packed with nutrients.
What are some healthy dinner ideas for family?
Healthy dinner ideas for family include Quinoa and Vegetable Pilaf, Stuffed Bell Peppers, and Vegetable Biryani. These dishes are nutritious and perfect for sharing.
What are some healthy dinner ideas for weight loss?
Healthy dinner ideas for weight loss include Spinach and Tofu Stir Fry, Moong Dal Tadka, and Chana Masala. These dishes are low calories and high protein.
What are some quick healthy dinner ideas?
Quick healthy dinner ideas include Aloo Gobi, Methi Thepla, and Paneer Bhurji. These dishes are easy to prepare and nutritious.
What are some light healthy dinner ideas?
Light healthy dinner ideas include Sprouts Salad, Tofu Bhurji, and Karela Sabzi. These dishes are perfect for a light and nutritious meal.

For more healthy dinner ideas, visit Manjula’s Kitchen and explore a wide range of delicious and nutritious recipes.

Palak Paneer
Palak Paneer

Palak Paneer is perhaps the most popular paneer dish in North India and is a favorite in Indian restaurants. Creamy spinach paired with paneer makes for a delicious main course. This recipe has always been one of my favorites, and I can prepare it quickly.
Although I’ve made this recipe before, I now want to simplify it by using just a few ingredients. Even after so many years of cooking, I’m still learning and striving to keep things simple, healthy, nutritious, and flavorful.
This dish is made with blanched spinach, which helps retain its vibrant green color. I didn’t know why blanching was used in cooking, but this is all part of the learning process. Palak Paneer pairs perfectly with roti, naan, or paratha.

5 from 1 vote

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Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

5 oz spinach washed and clean, about 6 cups packed spinach
1 cup paneer cubed into bite size, about 4oz of paneer
1 green chili chopped
1 tbsp oil
1/2 tsp cumin seeds – jeera
1/8 tsp asafetida – hing
1 tsp coriander powder – dhania
1/4 tsp turmeric – haldi
1/2 tsp salt adjust to taste
1/2 tsp sugar
1 tbsp whole wheat flour
1/4 cup heavy cream
1/4 cup finely chopped tomato
2 tbsp paneer shredded for garnishing

Instructions

First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minute. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
Blend the spinach, ginger and green chili. Spinach should be creamy.
Soak the cubed paneer in about three cups of hot water, for about 5 minutes. This helps to give the paneer a soft texture. Set it aside.
While cooking, spinach can splatter, use larger saucepan. Heat the oil in a saucepan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
Add cumin seed, and asafetida. After cumin seeds crack, add blended spinach and stir. Add coriander, salt, and sugar, stir.
After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes partially cover the pot, because spinach will splatter. I don’t cover the pan fully because this helps keep the green color of spinach.
Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add a little more water.
Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.
Palak paneer is ready, add the tomatoes and turn off the heat. Garnish it with shredded or crumbled paneer.

Keyword palak paneer

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Palak Paneer is one of the most popular paneer dishes from North India and a favorite at Indian restaurants around the world. This creamy, flavorful dish features tender paneer cubes nestled in a rich spinach sauce, making it a perfect main course for any meal.

With its vibrant green color and delicious combination of spinach and paneer, Palak Paneer pairs wonderfully with roti, naan, or paratha. This simplified version of the recipe uses just a few ingredients, allowing the natural flavors of the spinach and paneer to shine while remaining healthy and nutritious.

Cultural and Traditional Importance

Paneer dishes are a staple in North Indian cuisine, and Palak Paneer is undoubtedly one of the most beloved. Traditionally prepared in Indian households and served during special occasions or family gatherings, this dish showcases the versatility of paneer and the use of leafy greens in Indian cooking.

Palak Paneer is often served with flatbreads like naan or paratha, and its creamy texture and mildly spiced flavor make it a crowd-pleaser.

This simplified recipe doesn’t compromise on taste, while offering a more convenient way to prepare Palak Paneer at home. Blanching the spinach helps retain its bright green color, making the dish visually appealing as well as delicious.

Recipe Variations from Manjula’s Kitchen While Palak Paneer is a classic dish on its own, you can explore other paneer-based recipes and spinach variations from Manjula’s Kitchen:

Paneer Butter Masala: A rich and creamy tomato-based dish, perfect for those who enjoy a sweeter, milder flavor.

Aloo Palak (Potato Spinach): A delicious vegetarian dish combining spinach with tender potatoes, offering another way to enjoy spinach in your meals.

Paneer Saag: A similar dish that incorporates other leafy greens, like mustard greens, along with spinach for a different flavor profile.

Matar Paneer: A flavorful combination of paneer and green peas cooked in a spiced tomato sauce, offering a wonderful variation for paneer lovers.

Health Benefits and Dietary Considerations Palak Paneer is not only delicious but also packed with nutrients. Spinach is rich in iron, vitamins A, C, and K, as well as antioxidants that promote overall health.

The use of paneer adds a good amount of protein and calcium, making this dish a balanced meal that supports both muscle and bone health.

For those looking to make a lighter version of Palak Paneer, you can substitute the heavy cream with a lighter cream or yogurt. The dish is also naturally gluten-free (ensure the flour you use is gluten-free or omit it), making it suitable for those with gluten sensitivities. If you’re vegan, tofu can be used in place of paneer to create a delicious Palak Tofu.

Serving Suggestions Palak Paneer can be served with a variety of Indian breads, such as roti, naan, or paratha. It also pairs well with rice dishes like Jeera Rice or Plain Basmati Rice for a more complete meal. For added texture and flavor, you can garnish the dish with freshly grated paneer or a drizzle of cream.

For a more elaborate meal, serve Palak Paneer alongside other classic Indian dishes such as Dal Tadka or Aloo Gobi to create a balanced vegetarian spread.

Conclusion Palak Paneer is a quintessential North Indian dish that brings together the creamy richness of paneer and the nutritious goodness of spinach. This simplified recipe ensures that you can prepare this dish quickly, without sacrificing flavor or texture. Whether you’re cooking for a family dinner or hosting a special meal, Palak Paneer is sure to be a hit. Try this recipe today and enjoy one of India’s most loved dishes in the comfort of your home.

Frequently Asked Questions (FAQs)

How do I keep the spinach color bright in Palak Paneer?

Blanching the spinach is the key to retaining its vibrant green color. Boil the spinach for about a minute, then immediately transfer it to ice-cold water to stop the cooking process.

Can I make Palak Paneer vegan?

Yes, you can substitute the paneer with tofu and use coconut cream or cashew cream in place of dairy cream to make a vegan version of this dish.

What are some variations of Palak Paneer I can try?

You can try dishes like Saag Paneer, which uses a combination of leafy greens, or Aloo Palak, which pairs spinach with potatoes for a different take on the classic.

How do I serve Palak Paneer?

Palak Paneer pairs wonderfully with Indian breads like naan, roti, or paratha. It can also be served with Jeera Rice or Plain Basmati Rice.

Can I prepare Palak Paneer in advance?

Yes, you can prepare the spinach puree and paneer in advance. Store them separately in the refrigerator, and when ready to serve, gently reheat and combine the two for a fresh and delicious meal.
September 13, 2024
Sweet and Sour Potatoes
Sweet and Sour Potatoes

If you're looking for a dish that combines the perfect balance of sweetness, spiciness, and tanginess, this Sweet and Sour Potatoes recipe is just what you need. Tender potatoes cooked in a rich, spicy, and tangy tomato gravy create a flavor explosion in every bite!
This dish features potatoes sliced into round disks, and smothered in a delicious tomato gravy. The gravy is a perfect blend of sweet, spicy, and sour, and it clings to each piece of potato, making every bite irresistible.
What makes this recipe truly special is the way it balances different flavors. It’s a dish that is both comforting and exciting. Whether you're serving it as a main course or a side dish, I enjoy serving it over rice or with puri or paratha.
I use small white potatoes because they hold their shape even when cooked to a soft and tender texture. These tender potato disks in tomato gravy make a gorgeous dish that's hard to resist.
This is also delightful vegan and gluten-free dish.

5 from 3 votes

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Prep Time 10 minutes
Cook Time 20 minutes

Servings 4

Ingredients

10 small, boiled baby potatoes also known Ukrainian potatoes
2 cups 3 medium tomatoes chopped
2 tbsp oil
1 tbsp ginger thinly sliced, adrak
2 green chili sliced long ways; seeds removed
1/8 tsp asafetida, hing
1 tsp cumin seed
1/2 tsp black mustard seed, rai
1/2 tsp red chili powder, lal mirch
1/2 tsp fennel seeds powder, saunf
2 tsp crushed coriander, dhania
1/2 tsp turmeric, haldi
1-1/2 tsp salt
2 tsp cornstarch
2-3 tbsp sugar, adjust to taste
2 tbsp chopped cilantro, hara dhania

Instructions

Boil the potatoes until they are tender, then peel and slice them into quarter inch-thick round disks.
Heat oil in a saucepan. Test the heat by adding a cumin seed; if it cracks, the oil is ready.
Add black mustard seeds, cumin seeds, and asafetida. Once the seeds crackle, add red chili powder, coriander, fennel powder, and turmeric.
Stir briefly, then add chopped tomatoes and green chilies. Let the mixture simmer for 2-3 minutes.
Add the potato slices.
Cover the pot and cook for about 10 minutes over medium-low heat. Add sugar and cilantro. If the gravy becomes too thick, add water as needed. Cover and let it sit for a few minutes.
Adjust the salt and sugar to your taste.

Notes
Tip: Add sugar slowly, depending on the sourness of the tomatoes. You can omit the green chilies or remove their seeds if you prefer a milder flavor.
What are Ukrainian potatoes?
They are white and are also known as baby potatoes or new potatoes.
Delicious Sweet and Sour Potatoes: A Very Colorful, Flavorful Dish Enjoy!

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Sweet and Sour Potatoes: A Flavorful Fusion | Manjula’s Kitchen

If you’re looking to experience a delightful balance of sweet, spicy, and tangy flavors, the Sweet and Sour Potatoes recipe is just what you need. This dish, featuring tender potato slices cooked in a rich tomato-based gravy, offers an explosion of flavors in every bite.

The combination of sweet, sour, and spicy elements creates a unique taste profile that makes this dish stand out in the vast array of Indian cuisine. It’s a dish that not only satisfies the taste buds but also appeals to the senses with its vibrant colors and inviting aroma.

Cultural and Traditional Importance

While Sweet and Sour Potatoes may not be a traditional dish deeply rooted in Indian festivals, it showcases the creativity and adaptability of Indian home cooking. The use of Ukrainian potatoes, known for their ability to hold shape while absorbing the flavorful gravy, highlights the influence of global ingredients in modern Indian cooking.

This dish perfectly embodies the fusion of traditional Indian spices with a global twist, making it a popular choice for those seeking something different yet familiar. Its unique flavor profile resonates with those who enjoy experimenting with food while staying true to the essence of Indian culinary traditions.

In Indian households, the art of balancing flavors is a cherished skill, and Sweet and Sour Potatoes is a testament to that art. The sweet and tangy notes, combined with the warmth of spices, create a dish that is both comforting and exhilarating. It’s a dish that can easily become a staple in your home, whether you’re looking to impress guests with something new or simply wanting to enjoy a comforting meal with your family.

Recipe Variations

Though Sweet and Sour Potatoes are unique, there are other recipes on Manjula’s Kitchen that share a similar balance of flavors and can complement this dish:

Aloo Tamatar: A classic potato-tomato curry that offers a more traditional take on the combination of potatoes and tangy tomato gravy.

Aloo Baingan: This dish adds eggplant to the mix, providing a different texture and taste, while still maintaining the tangy notes from the tomatoes.

Paneer in Tomato Gravy: For those who enjoy the richness of paneer, this recipe offers a creamy tomato-based gravy that pairs wonderfully with the tender potatoes.

Aloo Chaat: A street food favorite, this dish provides a tangy and spicy flavor profile that complements the sweet and sour notes of the potatoes.

Health Benefits and Dietary Considerations

The Sweet and Sour Potatoes dish is not only a treat for your taste buds but also caters to various dietary preferences. It is both vegan and gluten-free, making it accessible to those with specific dietary needs. The use of Ukrainian potatoes or baby potatoes adds a good source of dietary fiber, while the tomato gravy provides vitamins and antioxidants.

This dish is a great choice for anyone looking to enjoy a flavorful meal without compromising on health. Additionally, the absence of dairy makes it suitable for those who are lactose intolerant or following a plant-based diet.

The incorporation of spices such as cumin, mustard seeds, and turmeric also adds to the health benefits of this dish. These spices are known for their digestive properties and anti-inflammatory effects, making the Sweet and Sour Potatoes not only delicious but also nourishing.

Serving Suggestions

Sweet and Sour Potatoes can be enjoyed in a variety of ways. It is often served as a side dish with Indian breads like puri or paratha, but it can also be the star of the meal when served over a bed of steamed rice. For a complete meal, pair it with Jeera Rice or Rotis. The vibrant colors and bold flavors make it a perfect dish to serve at a dinner party, ensuring that it will be a crowd-pleaser.

You can also serve Sweet and Sour Potatoes as part of a larger spread, featuring other complementary dishes such as Palak Paneer or Dal Tadka. The combination of these dishes creates a well-rounded and satisfying meal that showcases the diversity of Indian cuisine.

Conclusion

The Sweet and Sour Potatoes recipe is a wonderful example of how different flavors can come together to create something truly special. Its balance of sweetness, spiciness, and tanginess makes it a dish that is both comforting and exciting, perfect for any occasion.

Whether you’re serving it as a main course or a side dish, this recipe is sure to impress. Don’t hesitate to give it a try and experience the delightful fusion of flavors that this dish has to offer. The next time you’re in the mood for something new and flavorful, remember that Sweet and Sour Potatoes are just a few simple steps away.

Frequently Asked Questions (FAQs)

Can I use regular potatoes instead of Ukrainian potatoes?

Yes, regular potatoes can be used, but small baby potatoes are preferred as they hold their shape better in the gravy.

Is this dish suitable for a gluten-free diet?

Yes, Sweet and Sour Potatoes are naturally gluten-free, making them an excellent choice for those avoiding gluten.

Can I adjust the level of sweetness in the dish?

Absolutely, you can adjust the sugar according to your taste. Add it gradually until you reach your desired level of sweetness.

What can I serve with Sweet and Sour Potatoes?

This dish pairs well with Jeera Rice, puri, or paratha. For a more elaborate meal, consider serving it alongside other Indian favorites like Palak Paneer or Dal Tadka.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the flavors and texture.
August 30, 2024
Amritsari Aloo Wadiyan
Aloo Wadi Ki Sabji, Amritsari Punjabi Aloo Vadiyan, Vegan Gluten Free

Amritsari Style Aloo Wadi Ki Sabji has a unique flavor. This is a delightful Punjabi dish using sun-dried lentil dumplings, potatoes and green peas. Aloo Wadi is a spicy, gravy-based dish, perfect for those who enjoy spicy food. Explore this tasty recipe exclusively at Manjula's Kitchen official website.
This was one of my favorite dishes growing up. Amritsari Wadi wasn't available at the Indian grocery store where I shop, but they had plain Urad Dal Wadi. I like to use ingredients that are easily available. As usual, I searched on Google for the spices used in Amritsari Wadis, and there were so many different versions that none matched what I remembered. I wanted to make a recipe very close to what I remember.
After trying a few times, I finally called my sister to find out the ingredients used in Amritsari Wadi. She knows some good Indian vegetarian recipes that are very traditional and excellent, and of course, she helped me out. After a few tries, I was happy with the balance of spices in the Aloo Wadi.

5 from 3 votes

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Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

2 cups boiled potatoes peeled and cut into byte size cubes
1 cup green peas frozen green peas
3/4 cup urad dal wadi broken into small pieces
3/4 cup tomato puree
3 tbsp oil
1 tsp cumin seeds (jeera)
1/8 tsp asafetida (hing)
1-1/2 tbsp coriander crushed (dhania)
2 tsp black pepper crushed (kali mirch)
2 dry red chilies (sabut lal mirch) broken in small pieces
1/4 tsp Kashmiri red chili powder, optional
1/4 tsp turmeric (haldi)
1-1/2 tsp salt
1-1/2 cup water

Instructions

Heat the pan on medium-low and add 2 tablespoons of oil. Add the urad dal vadi and stir-fry until they are light golden brown, about 2 minute. Remove them and set aside in a bowl.
In the same saucepan, add the remaining tablespoon of oil over medium heat. When the oil is moderately hot, add the cumin seeds. When the seeds start to crackle, add the asafetida, stir, and then add the tomato puree, coriander, black pepper, red chili, Kashmiri chili powder, turmeric, and salt. Cook, stirring occasionally, until the spice mix starts releasing oil, about 2 minutes.
Add the potatoes, green peas, vadis, and 1 1/2 cups of water. Cover the pan and let it cook for about 10 minutes over medium-low heat. Adjust the water if needed.
Vadis are ready, I will serve them with rice.

Notes
About Aloo Wadiyan
Punjabi Aloo Wadiyan is a traditional North Indian dish that features potatoes (aloo) and sun-dried Urad Dal dumplings (wadiyan). It’s a flavorful and hearty vegetarian dish that is popular in Punjabi cuisine. The sun-dried lentil dumplings add a unique texture and taste to the dish.
If you don’t have urad dal vadiyan, you can use moong dal vadayan.

Keyword Punjabi Cuisine

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The Unique Flavor of Amritsari Punjabi Aloo Wadiyan

Amritsari Punjabi Aloo Wadiyan is a delightful and spicy dish from Punjab, known for its unique flavor and the use of sun-dried lentil dumplings (wadiyan). This Aloo Wadi Ki Sabji combines potatoes and green peas with flavorful spices, making it a hearty and satisfying meal. This dish is perfect for those who enjoy a spicy, gravy-based curry, explore more Indian gravy recipes.

The Essence of Aloo Wadi Ki Sabji

The essence of Aloo Wadi Ki Sabji lies in its combination of textures and flavors. The sun-dried urad dal dumplings (wadiyan) add a chewy texture and rich taste, while the potatoes and green peas provide a comforting base. The blend of spices creates a flavorful gravy that ties everything together. This dish is one of the finest Indian vegan recipes that is also gluten-free, making it suitable for various dietary preferences.

Origin and Popularity

Aloo Wadiyan is a traditional dish in Punjabi cuisine, this special occasions recipe often enjoyed during family gatherings. The use of Amritsari wadiyan adds a unique twist to this dish, with the wadiyan being a specialty of the Amritsar region. The combination of potatoes and lentil dumplings in a spicy gravy makes this dish a favorite among those who appreciate hearty and flavorful vegetarian meals.

Why You’ll Love This Recipe
- Unique Flavor: The sun-dried lentil dumplings provide a distinctive taste and texture.
- Spicy and Flavorful: The blend of spices creates a rich and spicy gravy.
- Vegan and Gluten-Free: Suitable for various dietary preferences.
- Comforting and Hearty: Perfect for a satisfying meal, especially when served with rice.
Variations of Vegetable Dry Recipes

Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy. Here are some related dishes that you might find interesting:
1. Aloo Gobi: A classic Indian dish made with potatoes and cauliflower cooked with spices.
2. Bhindi Masala: A flavorful dish made with okra and a blend of spices.
3. Baingan Bharta: A smoky and flavorful dish made with roasted eggplant and spices.
4. Gajar Matar: A simple and healthy dish made with carrots and green peas.
5. Palak Paneer: A popular dish made with spinach and paneer in a creamy sauce.
Serving Suggestions

Aloo wadi ki sabji can be enjoyed in various ways:
- With Rice: Serve with steamed plain basmati rice or jeera rice for a complete meal.
- With Indian Breads: Pair with roti, naan, or paratha for a satisfying meal.
- As a Side Dish: Enjoy as a side with other Indian curries and dishes.
- For Special Occasions: Perfect for festive meals and family gatherings.
Tips and Tricks

To perfect your aloo wadi ki sabji recipe, consider these helpful tips:
- Use Fresh Wadiyan: Fresh sun-dried lentil dumplings provide the best flavor and texture.
- Balance the Spices: Adjust the spice levels to suit your taste preferences.
- Cook Gently: Simmer the dish on low heat to allow the flavors to meld together.
- Customize: Feel free to add other vegetables like carrots or bell peppers for added nutrition and flavor.
FAQs Frequently Asked Questions

Can I Use Moong Dal Wadiyan Instead of Urad Dal Wadiyan?

Yes, you can use moong dal wadiyan as a substitute if urad dal wadiyan are not available.

How Long Does Aloo Wadi Ki Sabji Last?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Is Aloo Wadi Ki Sabji Vegan?

Yes, this recipe is naturally vegan and gluten-free.

What Can I Serve With Aloo Wadi Ki Sabji?

This dish pairs well with steamed basmati rice, jeera rice, roti, naan, or paratha.

Can I Make This Dish Less Spicy?

Yes, adjust the amount of green chilies and red chili powder to make the dish milder.
July 5, 2024
Baingan Bharta
Baingan Bharta (Eggplant)

Baingan Bharta is mashed eggplant cooked with spiced tomato very flavorful dish served as a main course for lunch or dinner. Traditionally bharta is made with charcoal roasted eggplant but I have adopted it to the modern kitchen. This is a very popular dish in Punjab usually served with roti.

5 from 1 vote

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Course vegan
Cuisine Indian

Servings 3 people

Ingredients

1 Eggplant (should be big and fat)
2 medium size tomatoes
1/2 cup red bell pepper cut in small pieces (capsicum)
1 green chili
1/4 inch piece of ginger
3 tbsp oil
Pinch of asafetida
1 tbsp cumin
1 tbsp coriander powder
1/2 tbsp turmeric
1/2 tbsp red chili
1 tbsp sat adjust to taste
1/4 tbsp garam masala
2 tbsp chopped cilantro to garnish

Instructions

Cook the whole eggplant (put it on a microwave safe dish) in microwave for 8 to 10 minutes until it is tender. If you are using an oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.
Let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.
Blend the tomatoes, ginger and green chili.
Heat the oil in a saucepan on medium high and stir fry the bell pepper for about a minute. Take out the bell pepper from pan and keep aside.
Use the same saucepan with remaining oil heat the oil little more. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add asafetida and cumin seed.
After cumin seeds crack, add tomato puree, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato puree has started leaving the oil.
Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks.
Cook for about 8 to 10 minutes.
Add bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently.
Bharta is ready serve hot with rotis, parathas, or naan. Enjoy!

Keyword Baingan Bharta

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November 14, 2023
Butter Paneer Masala
Butter Paneer Masala

Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.

4.25 from 4 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Course Main Course
Cuisine Indian

Servings 3 people

Ingredients

1/2 lb paneer cubed in byte size
2 medium tomatoes
1 green chili
1/4 inch ginger
1/2 cup green peas
1/2 cup yogurt, whipped curd, dahi
2 tbsp oil
1/8 tsp asafetida hing
1 tsp cumin seeds jeera
1 tbsp coriander powder dhania
1/2 tsp turmeric haldi
1/2 tsp red chili powder
2 bay leaves tajpat
1 tsp salt
1/2 tsp garam masala
1 tsp corn starch
1 tsp sugar, optional
2 tbsp cilantro finely chopped hara dhania

Instructions

Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
Blend tomatoes, green chilly and ginger to make a puree.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready. Add hing and cumin seeds.
After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

Notes
Variations
You can substitute the yogurt with heavy cream for a richer flavor.
1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
Add in the yogurt powder of 4 to 5 cashews to make it creamier.
This gravy can be used in any combination of vegetables you desire.
This recipe is only a method – feel free to be creative and experiment!

Keyword Kid Friendly, Paneer Dish, Party Food

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How to Make Butter Paneer at Home – Manjula’s Kitchen

Butter Paneer Masala, also known as Paneer Butter Masala, is a timeless Gluten vegetable curry-based North Indian dish celebrated for its rich, creamy texture and aromatic flavors. In this Butter Paneer Recipe, we will delve into the intricacies of crafting the perfect Butter Paneer Masala, exploring various recipes, techniques, and customizable options. Whether you are a seasoned chef or a novice in the kitchen, this recipe for butter paneer masala will empower you to master the art of creating this culinary masterpiece.

Understanding Paneer Butter Masala:

Butter Paneer Masala is a vegetarian dish that centers around paneer, or Indian cottage cheese, immersed in a luscious tomato-based gravy enriched with butter and cream. The dish seamlessly blends spices, herbs, and dairy to create a harmonious symphony of flavors. Often enjoyed with naan or rice, Butter Paneer Masala is a favorite among Indian food enthusiasts worldwide.

Recipe: How to Make Butter Masala Paneer:

Step 1: Deep-fry the Paneer:

To initiate the culinary journey, the paneer cubes are deep-fried to perfection. This step is crucial as it imparts a golden-brown color and a slight crispiness to the paneer, enhancing its overall texture.

Step 2: Prepare Tomato Puree

The heart of the paneer masala recipe lies in the vibrant tomato puree. A blend of ripe tomatoes, green chilies, and ginger creates a smooth, flavorful base that serves as the canvas for the ensuing layers of spices and aromatics.

Step 3: Tempering the Gravy

In a hot saucepan, a tempering process begins with the crackling of cumin seeds and the aromatic release of hing (asafoetida). The tomato puree, along with coriander powder, turmeric, red chili powder, and bay leaves, is added to create a robust foundation for the Paneer Butter Masala.

Step 4: Introduce Yogurt

Whipped yogurt is then introduced into the gravy, imparting a creamy and tangy dimension to the dish. Stirring occasionally allows the yogurt to amalgamate seamlessly, contributing to the overall richness of the masala.

Step 5: Thicken the Gravy

To achieve the desired consistency, a cornstarch-water mixture is incorporated into the gravy. This step ensures a velvety and well-coated texture, elevating the dining experience.

Step 6: Add Paneer and Green Peas

The deep-fried paneer cubes, now infused with a golden hue, and vibrant green peas are added to the simmering gravy. This step allows the paneer to absorb the flavors of the aromatic sauce while the green peas contribute a sweet and crisp element.

Step 7: Seasoning and Final Touches

The final touches involve sprinkling garam masala and fresh cilantro into the mixture, providing a burst of aromatic complexity. A hint of sugar may be added to balance the flavors if the gravy tends to lean towards the tangy side.

Variations and Customizations:

Richness Enhancement: For an even more indulgent flavor, consider substituting yogurt with heavy cream. This variation introduces a luxurious creaminess that elevates the dish to a new level of decadence.

Flavorful Twist with Methi Leaves: To add a unique and slightly bitter note, incorporate 1 tablespoon of fresh or dried methi leaves (fenugreek leaves) towards the end of the cooking process. This variation introduces a depth of flavor that complements the richness of the Butter Paneer Masala.

Creamy Texture with Cashews: For those seeking an extra creamy consistency, include 1 tablespoon of yogurt powder or crushed cashews. This addition not only enhances the creaminess but also imparts a subtle nutty undertone to the dish.

Versatility in Vegetable Combinations: The Butter Paneer Masala gravy is a versatile canvas that welcomes a variety of vegetables. Experiment with different combinations to suit your preferences and create a personalized version of this classic dish.

In the end, you have learned how to make butter masala paneer which involves a meticulous balance of spices, textures, and flavors. This comprehensive how-to-make butter paneer guide has provided a detailed walkthrough of the paneer masala recipe, from deep-frying the paneer to infusing the gravy with aromatic spices.

Armed with this knowledge, you are now equipped to embark on this recipe for butter paneer masala in creating a perfect Butter Paneer Masala that is uniquely yours. So, don your apron, gather the ingredients, and let the aroma of this exquisite dish fill your kitchen.

If you liked this recipe you must also try Kadai Paneer, Malai Kofta, Palak Paneer
October 9, 2023
Kokum Coconut Kadhi
Kokum Coconut Kadhi

To make Kokum Coconut Kadhi, we have to know what is Kokum. Kokum is a fruit used as a souring agent in many parts of India and it is mellow in taste compared to tamarind. For me, how it can be a kadhi without besan? So, this Kokum Coconut Kadhi is my twist, by adding a little roasted besan (gram flour). This is both delicious and very refreshing. You can serve this as a soup or with rice. My son who is a very picky eater thoroughly enjoyed it! This is a quick and easy recipe which you must give it a try. This Kadhi is also vegan and gluten free.
This recipe will serve 2 to 3.

5 from 1 vote

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Course Main Course, Soup
Cuisine Indian

Servings 3 people

Ingredients

¼ cup kokum
1 Tbsp oil
1 tsp cumin seeds- Jeera
⅛ tsp asafetida – Hing
¼ tsp turmeric – Haldi
2 Tbsp besan
1 red dry red chili sabut lal mirch
1 Tbsp green chili finely chopped
About 8 curry leaves chopped
1 15 oz can coconut milk
½ tsp salt
1 Tbsp cilantro chopped
½ cup water

Instructions

Soak the kokum in ½ a cup of hot water for about 30 minutes.
Then squeeze the juice from kokum and keep aside.
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 cumin seeds and asafetida.
Next add besan and stir for about 30 seconds until besan is light golden in color.
Next add curry leaves, red chili, turmeric, and green chili, stir for few seconds.
Add squeezed kokum juice mix it well and bring kokum juice to boil.
Add coconut milk. make sure to keep flame on low-medium otherwise coconut milk might curdle. Mix well and add salt.
Cook the kadhi over low heat for 3-4 minutes, add chopped coriander leaves.
Serve kokum Coconut Kadhi as a soup or with plain rice.

Notes
You might also like:

Vegan Rice Kheer

Bread Pudding with Chocolate Sauce

Mango rice

Masala Khichdi

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October 1, 2023
Healthy Chickpea And Tofu Salad
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

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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

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September 27, 2023
Aloo Palak
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

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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.

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September 15, 2023
Scalloped Potatoes
Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce

Scalloped Potatoes are a classic dish with layers of potatoes topped with a delicious creamy sauce! It is the perfect comfort food and side dish to any meal.
A little background to the origin to this dish: When I first came to the United State, I was fortunate enough to meet a very kind elderly woman named Helen. She was so kind and helped me a lot when I first came to this country. She was the same age as my grandmother, but she wanted me to simply refer to her as Helen. We became so close that she eventually became another grandmother for my kids when I was away from my family and country. She truly was a blessing to our family. Scalloped potatoes was one of her favorite vegetarian favorite dishes to make for us. She would make this as a side dish for Easter and Thanksgiving. The ingredients are simple, and the dish is easy to make. I got inspired to make this dish while going through old photos. It has been 30 years since Helen passed away, but she will never be forgotten. I decided to add a variation to this recipe by adding some veggies and making it little spicy.
This recipe will serve 4.

5 from 1 vote

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Course Side Dish
Cuisine American

Servings 4 people

Ingredients

3 medium sized potatoes peeled and sliced about 1/8 inch thick
¼ cup green peas
¼ cup corn kernels
¼ cup bell pepper chopped
¼ cup carrots shredded
1 Tbsp green chilies finely chopped (this is optional)
2 Tbsp cilantro chopped
For white sauce
2 Tbsp olive oil
2 Tbsp all-purpose flour plain flour, maida
⅛ tsp black pepper
½ tsp red chili flakes adjust to taste
½ cup heavy cream
1 ½ cup milk
½ tsp salt

Instructions

Sauce
In a small frying pan, heat the oil over low medium heat and add all-purpose flour, stir for a minute. Add black pepper, chili flakes, and salt, stir for another minute.
Reduce heat to low. While stirring slowly add cream making sure there are no lumps. Add a small amount of milk at a time. The mixture will start becoming thick, continue adding a little milk at a time whisking until smooth.
Assembly
Preheat oven to 350 degrees F (190 degrees C). I am using 5” x 7” Pyrex pan to make the Scalloped Potatoes. Grease the pan.
layer the potatoes evenly in the pan.
Pour cream sauce just covering the potatoes. Now spread the vegetables, bell pepper, carrots, green peas, corn, green chilies and cilantro. Layer the potato again over the vegetables. Pour the sauce making sure covering the potatoes evenly.
Bake it for about 40-45 minutes, potatoes should be tender and should be brown from the top.
Scalloped Potatoes are ready, nice color. Enjoy.

Notes
I prefer Yukon gold or Russet potatoes for this dish. You can use different vegetables of your choice, like broccoli, cauliflower, green beans, spinach.
You might also like Vegetable Kathi Rolls, Mexican Bhel, Vegan Macaroni and Cheese

Keyword Baked Potatoes, Baked Vegetable, Cream Sauce, Creamy Butternut squash, Homemade, Main Dish, Quick And Easy, Side Dish, Spicy Baked Potatoes, Spinach Pasta, Vegetable Pasta, Vegetarian, Video Recipe, Zucchini pasta

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September 3, 2023
Sweet and Sour Guava Curry
Amrood Ki khati Methi Sabji (Sweet and Sour Guava Curry)

Guavas, or "amrood" in Hindi, are simply delicious and probably one of my favorite fruits! This year I have an abundance of guavas growing in my backyard. I like to sprinkle chaat masala on guavas. The spiciness really brings out its flavor. Since I have so many delicious guavas, I decided it was time for me to make Guava Sweet and Sour Curry (Amrood Ki khati Methi Sabji). In case you are not familiar, this is a popular North Indian dish which I believe tastes best with fresh hot puris or parathas.

This was a staple sabji when I was a child growing up in India, provided guavas were in season. My brother especially enjoyed this dish. He simply relished this sabji and could enjoy eating it every day. However, there was catch – he would only eat this dish with puris! Rotis or parathas simply did not do this dish justice! My brother would pretend to read a book while eating so no one would disturb him so he could truly enjoy eating in peace! Whenever I make this recipe, I remember our sweet, innocent childhood memories. Guava Sweet and Sour Curry has the best flavors – spicy, sweet and sour – all in one dish!

This recipe will serve 2.

5 from 1 vote

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

2 cups guavas amrood, cut into bite size pieces
2 Tbsp oil
½ tsp cumin seeds jeera
¼ tsp fenugreek seeds mathi dana
⅛ tsp asafetida hing
2 tsp coriander powder dhania
1 tsp fennel seed powder saunf
¼ tsp turmeric haldi
½ tsp red chili powder
½ tsp salt
1 Tbsp ginger adrak, thinly sliced
½ tsp mango powder amchor
1 tsp lemon juice
2 Tbsp sugar adjust to the taste
2 Tbsp chopped cilantro hara dhania

Instructions

Heat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add the cumin seeds, asafetida, fenugreek seeds, fennel seeds powder, coriander powder, turmeric, and red chili powder stir for few seconds. Add ginger and guava mix it well add 1 cup of water and cover the pan.
Lower the heat and cover the pan cook for about 5-8 minutes until guavas are tender. Add mango powder, lemon juice and sugar stir and add cilantro. Turn off the heat and cover the pan for few minutes.
Amrood Ki khati Methi Sabji is ready to serve.

Notes
If Guava seeds are hard then remove them, adjust the sugar to taste depends how sweet are guava.

Keyword Amrood, cooking shows, Gourmet food, Guava Fruit, Home Cooking, Homemade, Indian food, Jain Food, Kadoo Ki Subji, Khatta Meetha, Main Dish, Mandir Food, No Garlic, No lahsun, No Onion, No Pyaj, North Indian Recipes, Recipe videos, Sattvik Food, Spicy, Swaminarayan, Tropical Fruit, Vegetarian, Veshno Cooking

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September 1, 2023
Masala Arbi
Masala Arbi – Sautéed Taro Root

Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish. This can complement any meal. Masala Arbi can be served with paratha
or roti.

4.43 from 7 votes

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Course Side Dish
Cuisine Indian

Servings 4 People

Ingredients

7-8 medium sized taro root boiled, arbi
3 Tbsp oil
1/2 tsp carom seeds ajwain
1/4 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 Tbsp coriander powder dhania
1/4 tsp turmeric haldi
1/2 tsp red chilli powder
2 green chilies sliced
1 tsp salt
1/2 tsp mango powder amchoor

Instructions

Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless.
Peel the skin and slice them into about 1/8” thick rounds. Set aside.
In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside.
Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away).
Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,
Stir and add spice paste stir for about 30 seconds till oil start separating from oil.
Add green chili stir for few seconds.
Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other.
Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes.

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August 11, 2023
Urad Dal Tadka
Tadka Urad Dal

Tadka Urad Dal was a favored lentil dish in my family while I was growing up. Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals be it lunch or dinner.

4.37 from 19 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

1 cup urad dal washed
1 tsp salt
1/4 tsp turmeric
1 Tbsp ginger finely chopped
2 cups water
1/4 tsp garam masala
1/2 tsp mango powder amchoor
Seasoning
3 Tbsp ghee clarified butter
1/2 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 green chili sliced
1 Tbsp ginger thinly sliced
1/2 tsp red pepper adjust to taste
4 pieces lemon for garnishing

Instructions

Wash and soak urad dal for at least 20 minutes. Dal will be double in volume after soaking. Drain the water.
Put dal with 2 cups water into a pressure cooker and add salt, turmeric, and ginger. Close the cover and cook on medium high heat.
When the pressure cooker starts to steam, turn the heat down to low and cook for five minutes.
Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be not very mushy you should be able to see the grains. You should be able to scoop the dal with roti. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be.
Add garam masala, and mango powder mix it well.
Seasoning
Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, ginger, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spiced chaunk over hot dal, before serving.

Notes
Tadka urad dal is ready serve with roti or paratha, or with plain rice.

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Urad Dal Tadka: A Tempting Tempered Lentil Dish

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

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

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

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

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

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

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

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

Tips for Perfect Urad Dal Tadka
- Soak Urad Dal: Soaking the urad dal before cooking helps reduce the cooking time and ensures that the lentils cook evenly and become tender.
- Control Spice Level: Adjust the amount of dried red chilies and red chili powder according to your spice tolerance. For a milder dal, reduce the amount of spice used or remove the seeds from the dried red chilies.
- Enhance Flavor with Ghee: For an extra layer of richness and flavor, consider using ghee (clarified butter) instead of oil for tempering the spices. Ghee adds a distinctive nutty flavor and aroma to the dish.
Variations of Urad Dal Tadka
- Urad Chana Dal Tadka: Combine black urad dal with chana dal (split chickpeas) for a nutritious and flavorful variation of the dish. The combination of lentils adds texture and depth to the dal tadka.
- Creamy Urad Dal Tadka: For a creamy texture, blend a portion of the cooked urad dal before adding it back to the tempering mixture. This creates a velvety sauce that coats the lentils, resulting in a luxurious and indulgent dal tadka.
Benefits of Urad Dal Tadka
- Rich in Protein: Urad dal is a excellent source of plant-based protein, essential for muscle repair and growth.
- High in Fiber: Urad dal is also high in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.
- Packed with Nutrients: Urad dal is rich in essential nutrients such as iron, magnesium, and potassium, supporting overall health and well-being.
Frequently Asked Questions (FAQs)

Can I make urad dal tadka without soaking the lentils?
- While soaking the lentils helps reduce the cooking time, you can still cook urad dal tadka without soaking, although it may take longer for the lentils to become tender.
Can I make urad dal tadka ahead of time?
- Yes, urad dal tadka tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.
Is urad dal tadka vegan-friendly?
- Yes, urad dal tadka is inherently vegan as it contains no animal products. It’s a perfect option for those following a vegan or plant-based diet.
Explore more delicious Indian recipes on Manjula’s Kitchen

If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.
August 10, 2023
Masala Bell Pepper Recipe
Masala Bell Pepper (Capsicum)

Bell pepper is also known as capsicum or shimla mirch. Masala bell pepper with great blend of spices, makes a very enjoyable side dish. This can complement any meal. Masala bell pepper can be served with roti, paratha or puries. I enjoy this with side of dal fry and plain rice.

5 from 1 vote

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Course vegan
Cuisine Indian

Servings 4 people

Ingredients

3 medium Green bell pepper seeded and cubed in 1/2” pieces this will make about 3 cup cubed bell pepper (capsicum, shimla mirch)
2 tbsp oil
1/2 tbsp cumin seeds (jeera)
1/8 tbsp asafetida (hing)
1-1/2 tbsp coconut powder (gola)
1-1/2 tbsp sesame Seed powder (til)
2 tbsp teaspoons coriander powder (dhania)
2 tbsp fennel seeds powder (saunf)
1/2 tbsp Red Chili Powder (lal mirch)
1/4 tbsp Turmeric Powder (haldi)
3/4 tbsp salt
1 tbsp sugar
1/2 tbsp mango powder (amchoor)
1 tbsp Lemon Juice

Instructions

In a small bowl mix most of the spices, coconut powder, sesame powder, coriander powder, fennel seeds powder, red chili, turmeric, salt, and sugar. Set aside.
In a wide frying pan heat the oil moderately over medium high heat, add cumin seeds as seeds crack add asafetida. Add bell pepper mix well lower the heat to low medium. Cover the pan and let it cook for about 3 minutes.
Sprinkle the spice mix. Mix it well coating all the bell pepper. Let it cook about 3-4 minutes covered, do stir in between. Cook the bell peppers until they are tender but still little crisp.
Turn off the heat, add the mango powder and lemon juice mix well.
Masala bell pepper is ready.

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July 31, 2023
Dal Fry (Dal Tadka) Recipe
Dal Fry (Dal Tadka)

Dal Fry is a popular Indian lentil recipe. This recipe uses Toor dal, which is also known as Arhar or Toovar dal. The dal is seasoned with variety of spices and it tastes delicious. This is something you often find served at Indian restaurants and is a part of the main course as part of the servings.

5 from 1 vote

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Prep Time 10 minutes
Cook Time 15 minutes

Course dal
Cuisine Indian

Servings 0

Ingredients

1 cup toor dal, arahar dal
2-1/2 cup water
1 tbsp salt
1/4 tbsp turmeric
Seasoning
3 tbsp clarified butter or ghee
1 cup tomatoes chopped I used 3 medium size tomatoes
1/2 tbsp cumin seeds (jeera)
1/2 tbsp mustard seeds (rai)
1/8 tbsp asafetida (hing)
2 whole dry red chili
2 bay leaf
1 tbsp green chili finely chopped adjust to taste
2 tbsp ginger finely shredded
2 tbsp cilantro finely chopped (hara dhania)
1/2 tbsp red pepper adjust to taste
1/2 tbsp salt
1 tbsp sugar
1/2 tbsp mango powder (amchoor)
1/4 tbsp garam masala

Instructions

Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
Put dal with 2-1/2 cups water into a pressure cooker and add salt, turmeric, Cook on medium high heat.
When the pressure cooker starts to steam, turn the heat down to medium and cook for five minutes.
Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be consistency of thick soup.
Seasoning
Heat the ghee in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, ghee is ready. Add cumin seeds, and mustard seeds, asafetida, whole red chili. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.
Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.
Add cilantro, mango powder, and garam masala cook for about one minute.
Pour the seasoning over dal mix it well and cook for another minute.
Dal fry is ready, serve this as a main dish with Indian flat bread or I prefer with plain rice.

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How to make Dal Tadka Punjabi Style: A Flavorful Punjabi Delight

Dal Tadka, also known as Dal Fry or Tadka Dal, is a gluten free north indian dish known for its rich flavors and aromatic tempering. This dal tadka recipe offers a tantalizing blend of lentils cooked to perfection and tempered with aromatic spices, making it a favorite comfort food across the country. Whether served with rice or roti, dal tadka never fails to satisfy the taste buds with its hearty and wholesome goodness.

Step 1: Cooking the Lentils

To begin, thoroughly wash and rinse the lentils of your choice, such as toor dal (split pigeon peas) or masoor dal (red lentils). In a pressure cooker or large pot, add the washed lentils along with water, turmeric powder, and salt. Cook the lentils until they are soft and mushy, ensuring they are well-cooked to achieve the desired creamy consistency for the dal.

Step 2: Preparing the Tadka

While the lentils are cooking, prepare the tadka (tempering) for the dal. In a separate pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, and dried red chilies to the hot ghee, allowing them to sizzle and release their aromatic flavors.

Step 3: Adding Aromatics and Spices

Add minced ginger and green chilies to the pan, stirring to combine with the tadka. Next, add ground spices such as cumin powder, coriander powder, and red chili powder, stirring well to toast the spices and enhance their flavors. Adjust the amount of spices according to your taste preferences, keeping in mind the desired level of heat and spice.

Step 4: Combining Lentils and Tadka

Once the lentils are cooked and the tadka is prepared, carefully pour the tadka over the cooked lentils, ensuring it covers the surface evenly. Stir the dal tadka gently to combine the lentils with the aromatic tadka, allowing the flavors to meld together. Let the dal tadka simmer for a few minutes to allow the flavors to infuse, adjusting the consistency with additional water if needed.

Step 5: Garnishing and Serving

Before serving, garnish the dal tadka with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a spoonful of lemon juice over the dal tadka to add a tangy kick to the dish. Serve the dal tadka hot with steamed rice, roti, or naan bread for a satisfying and wholesome meal.

Tips for Perfect Dal Tadka

Lentil Consistency: Ensure that the lentils are cooked until soft and mushy for the perfect creamy texture of the dal tadka.

Tempering Technique: Take care not to burn the spices while tempering. The tadka should be aromatic and flavorful without any burnt taste.

Adjusting Spice Level: Customize the spice level of the dal tadka according to your taste preferences by adjusting the amount of green chilies and red chili powder used in the tadka.

Variations of Dal Tadka

Restaurant-Style Dal Tadka: Recreate the flavors of your favorite restaurant-style dal tadka by adding a touch of cream or butter to the dish for extra richness.

Healthy Dal Tadka: For a healthier version of dal tadka, use minimal oil or ghee for tempering and add a variety of vegetables such as spinach, tomatoes, or carrots to the lentils for added nutrition.

Protein-Packed Dal Tadka: Boost the protein content of the dal tadka by adding cooked chickpeas or kidney beans along with the lentils for an extra protein boost.

Benefits of Dal Tadka

Rich in Protein: Lentils are a excellent source of plant-based protein, essential for muscle repair and growth.

High in Fiber: Dal tadka is rich in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.

Nutrient-Dense: Packed with essential vitamins and minerals, dal tadka provides a nourishing and balanced meal option for vegetarians and non-vegetarians alike.

Frequently Asked Questions (FAQs)

Can I use different types of lentils for dal tadka?

Yes, you can use a variety of lentils such as moong dal, masoor dal, or chana dal to make dal tadka according to your preference.

Can I make dal tadka ahead of time?

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

Is dal tadka gluten-free?

Yes, dal tadka is inherently gluten-free as it contains no wheat or gluten-containing ingredients.

Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
July 25, 2023
Stuffed Tomatoes with Gravy
Stuffed Tomatoes with Gravy

Tomatoes filled with flavorful mixed vegetables simmered with spicy sauce makes a gourmet, delectable and mouthwatering dish. Serve this with roti, paratha or any flat bread. This flavorful dish is sure to be a crowd pleaser!

5 from 1 vote

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Course Chaat
Cuisine Indian

Servings 4 people

Ingredients

4 tomatoes round medium size
For filling
1/2 cup green peas, I am using frozen peas
1/4 cup green beans finely chopped
1/4 cup corn kernels, I am using frozen corn
1/4 cup paneer cut into very small cubes (available in Indian grocery store)
1 tbsp ginger finely chopped
2 tbsp oil
1/2 tbsp cumin seed (jeera)
1/8 tbsp asafetida (hing)
1 tbsp coriander powder (dhania)
1/4 tbsp red chili powder
1/2 tbsp salt
Gravy
1 tbsp oil
1/4 tbsp cumin seeds (jeera)
1-1/2 tablespoon all purpose flour (plain flour, maida)
1 teaspoon coriander powder (dhania)
1 teaspoon ginger finely chopped
1 teaspoon green chili finely chopped
1/4 teaspoon salt
1-1/4 cup milk
2 tablespoon chopped cilantro

Instructions

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

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July 8, 2023