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Tag: High Protein Dinner

Best Easy High Protein Recipes Ideas by Manjula’s Kitchen
Maintaining a high-protein diet is essential for muscle growth, weight management, and overall health. Here are some of the best easy high-protein recipes from Manjula’s Kitchen, perfect for any meal of the day.
1. Paneer Tikka
Paneer Tikka is a flavorful and protein-rich dish made from marinated paneer cubes grilled to perfection. It’s one of the best high protein recipes and is perfect for a healthy snack or indian veg appetizers.
2. Chana Masala
Chana Masala, a hearty chickpea curry, is a staple in Indian cuisine. This high protein meal recipe is packed with nutrients and flavor, making it an excellent choice for lunch or dinner.
3. Moong Dal Chilla
Moong Dal Chilla is a savory pancake made from ground mung beans. It’s one of the easy high protein recipes that’s quick to make and perfect for breakfast or a light meal.
4. Rajma
Rajma is a classic North Indian recipes made with kidney beans. This healthy high protein recipe is not only delicious but also provides a substantial amount of protein and fiber.
5. Tofu Bhurji
Tofu Bhurji is a vegan indian recipes alternative to scrambled eggs, made with crumbled tofu and spices. It’s a recipe high in protein and makes for a satisfying breakfast or brunch.
6. Quinoa Salad
Quinoa Salad with vegetables and a tangy dressing is a refreshing and healthy high protein recipe. Quinoa is a complete protein, making this salad a nutritious option for any meal.
7. Palak Paneer
Palak Paneer combines spinach and paneer in a creamy sauce. This high protein meal recipe is rich in iron and calcium, making it both nutritious and delicious. Healthy paneer recipes made with two important ingredients. 
8. Masoor Dal
Masoor Dal is a red lentil curry that’s simple to prepare and packed with protein. This easy high protein recipe is perfect for a quick and healthy meal.
9. Kala Chana
Kala Chana, or black chickpeas, are cooked in a flavorful gravy. This dish is a high protein recipe that’s hearty and satisfying.
10. Besan Cheela
Besan Cheela is a gram flour pancake filled with vegetables. This high protein meal recipe is easy to make and ideal for breakfast or a snack.
11. Paneer Bhurji
Paneer Bhurji is a scrambled paneer dish with spices and vegetables. It’s a recipe high in protein that’s quick to prepare and highly nutritious.
12. Soya Chaap
Soya Chaap is made from soy protein and can be grilled or cooked in a curry. This healthy high protein recipe is a great alternative to meat-based dishes.
13. Lentil Soup
Lentil Soup is a wholesome and comforting dish that’s rich in protein. This easy high protein recipe is perfect for a warm and nourishing meal.
14. Chickpea Salad
Chickpea Salad with fresh vegetables and herbs is a light and refreshing high protein recipe. It’s perfect for a quick lunch or as a side dish.
15. Methi Thepla
Methi Thepla is a spiced flatbread made with fenugreek leaves and whole wheat flour. This high protein meal recipe is nutritious and flavorful.
16. Tofu Stir-Fry
Tofu Stir-Fry with vegetables is a quick and easy dish that’s high in protein. This recipe high in protein is perfect for a busy weeknight dinner.
17. Dal Makhani
Dal Makhani is a rich and creamy black lentil curry. This healthy high protein recipe is indulgent yet nutritious, making it a favorite for special occasions.
18. Sprouted Moong Salad
Sprouted Moong Salad is a fresh and crunchy salad that’s high in protein. This easy high protein recipe is perfect for a light meal or snack.
19. Paneer Kathi Roll
Paneer Kathi Roll is a wrap filled with spiced paneer and vegetables. This high protein meal recipe is a great on-the-go option.
20. Soya Keema
Soya Keema is a vegan minced meat alternative made from soy granules. This high protein recipe is versatile and can be used in various dishes like tacos or stuffed peppers.
FAQs
What are some high protein recipes?
High protein recipes include Paneer Tikka, Chana Masala, and Moong Dal Chilla. These dishes are rich in protein and easy to prepare.
What are healthy high protein recipes?
Healthy high protein recipes such as Rajma, Tofu Bhurji, and Quinoa Salad are nutritious and delicious options that support a balanced diet.
What are easy high protein recipes?
Easy high protein recipes like Masoor Dal, Kala Chana, and Besan Cheela are simple to make and packed with protein, perfect for quick meals.
What are high protein meal recipes?
High protein meal recipes include Palak Paneer, Paneer Bhurji, and Soya Chaap. These dishes are filling and nutritious, ideal for lunch or dinner.

For more delicious and nutritious high protein recipes, visit Manjula’s Kitchen, where you’ll find a wide range of options to suit your dietary needs and preferences.

  • Palak Paneer

    Palak Paneer

    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.
    4 from 5 votes
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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.

  • Vegetable Curry

    Vegetable Curry

    Vegetable Curry

    Vegetable Curry

    Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. Good way to incorporate a variety of vegetables in your meal.
    4.38 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 cups Approx. cauliflower cut into florets phool gobhi
    • 1 cup green peas hari matar
    • 1 carrot diced in about 1/2 inch pieces gajar
    • 1/2 cup sliced mushrooms
    • 1 medium zucchini cut into bite size pieces with skin
    • 6 tomatoes medium size
    • 1/2 inch ginger
    • 1 green chili
    • 2 tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/4 tsp turmeric haldi
    • 1/4 tsp red chili powder
    • 1 tbsp coriander powder dhania
    • 1 tsp salt
    • 1 tsp sugar
    • 1 tbsp corn starch
    • 1/2 tsp garam masala
    • 2 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Mix the cornstarch with ¼ cup of water and set aside.
    • Blend 5 sliced tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
    • Slice 1 tomato length wise into 8-10 pieces and set aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds, and asafetida, as the seeds crack add tomato puree, coriander, turmeric, sugar, and salt. Cover the pot and cook for about 5 minutes.
    • Add all the vegetables and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir a few times in between. Vegetables should be tender not mushy.
    • Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed.
    • Turn off the heat, add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.

    Notes

    Serving Suggestion 
    Serve Vegetable curry with Dal Puri, Lacha paratha, and side of Yogurt.
    Keyword Everyday Meal, Gluten Free, Mixed Vegetable With Gravy, Vegan
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    Vegetable Curry: A Flavorful and Nourishing Dish

    Vegetable curry is a vibrant Gluten Free and aromatic dish that’s beloved in cuisines around the world, particularly in South Asia and Southeast Asia. 

    This versatile vegan dish features a variety of vegetables cooked in a rich and fragrant sauce made from spices, herbs, and can be cooked with coconut milk or yogurt. 

    Vegetable curry is incredibly nourishing, packed with vitamins, minerals, and fibre from the assortment of vegetables used.

    Benefits of Vegetable Curry:

    Nutrient-Rich: Vegetable curry is packed with essential nutrients from a wide range of vegetables, including vitamins, minerals, and antioxidants. Eating a diet rich in vegetables has been linked to numerous health benefits, including reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers.

    Fibre-Packed: Vegetables are naturally high in fibre, which is essential for digestive health, weight management, and blood sugar control. Fibre that helps promote satiety and keeps you feeling full for longer periods, making vegetable curry a satisfying and filling meal option.

    Customizable: Vegetable curry is highly customizable, allowing you to use vegetables you have on hand or prefer. From hearty root vegetables like potatoes and carrots to leafy greens like spinach and kale, the possibilities are endless for creating your own unique version of vegetable curry.

    Flavorful and Comforting: Vegetable curry is bursting with bold and complex flavours from the spices and herbs used in the sauce. The aromatic blend of spices such as cumin, coriander, turmeric, and garam masala creates a warm and comforting dish that’s perfect for cosy nights in or sharing with loved ones.

    Variations of Vegetable Curry:

    Potato in Coconut Gravy: This is a beautiful looking dish! Mouthwatering, heat from red chilies and sweet and sourness from tamarind make this dish exotic. This is a great dish for me and our family when we want a change from our regular tomato or yoghurt based gravy.

    Kela Ki Subji (Banana Curry): This is a delicious sweet and sour dish, and only takes few minutes to prepare. Kela Ki Sabji makes a great side dish. You will be amazed with the simplicity of this dish.

    Sweet & Sour Tofu: Tofu and vegetables cooked with the tamarind sauce makes a very unique flavorful dish. This Sweet and Sour Tofu dish is vegan-friendly and It is enjoyable for just about anybody’s taste palette.

    Aloo Matar: This is a popular north Indian dish. Potatoes and peas with spicy gravy makes a great main dish.

    FAQs about Vegetable Curry:

    Can I make vegetable curry ahead of time? 

    Yes, vegetable curry can be made ahead of time and stored in the refrigerator for up to 3-4 days. Reheat the curry gently on the stovetop or in the microwave before serving, adding a splash of water or coconut milk if needed to adjust the consistency.

    Is vegetable curry gluten-free? 

    Yes, vegetable curry is naturally gluten-free as long as the ingredients used are free from gluten-containing additives or cross-contamination. Be sure to check the labels of packaged spices and sauces to confirm their gluten-free status.

    Can I make vegetable curry vegan-friendly? 

    Absolutely! Vegetable curry is naturally vegan-friendly as it does not contain any animal products. Ensure that the ingredients used, such as curry paste, coconut milk, and yogurt substitutes, are also vegan-friendly.

    What can I serve with vegetable curry? 

    Vegetable curry pairs well with a variety of accompaniments, including rice, naan bread, roti, or quinoa. Garnish the curry with fresh herbs such as cilantro or mint and serve with a side of yogurt or chutney for added flavor. Vegetable curry is a flavorful and nourishing dish that’s perfect for satisfying hunger and nourishing the body. With its versatility, health benefits, and endless variations, vegetable curry is a staple in many cuisines around the world. Whether enjoyed as a main course or a side dish, vegetable curry is sure to delight your taste buds and leave feeling satisfied and nourished.

  • Toor Dal

    Toor Dal

    Toor Dal

    Toor Dal

    Indian recipes use several different dals (lentils) native to India. Toor dal, also known as arhar, is a popular dish as part of the main course in almost every household. Below I describe two variations, one with added vegetables and the other with seasoning only. Serves 2 to 4.
    4 from 10 votes
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    Course Main Course
    Cuisine Indian

    Ingredients
      

    • 1 cup toor dal
    • 4 cup water
    • 1 tsp salt
    • 1/2 tsp turmeric haldi
    • 1 Tbsp ginger finely chopped
    • 1 tsp mango powder amchoor
    • 1 tsp garam masala

    Variation 1: With Vegetable Chaunk/Seasoning

    • 2 Tbsp clear butter ghee
    • 1/2 tsp cumin seed jeera
    • 1/2 tsp black mustard seed rai
    • 1/2 tsp red chili powder lal mirch
    • 2 bay leaves tajpat
    • Pinch of asafetida hing
    • 1 medium tomato chopped
    • 1 small zucchini chopped into 1 inch long cubes
    • 6 string beans chopped about 1 inch long

    Variation 2: Chaunk/Seasoning

    • 2 Tbsp clear butter ghee
    • 1/2 tsp cumin seed jeera
    • 1/2 tsp black mustard seed rai
    • 2 bay leaves tajpat
    • Pinch of asafetida hing
    • 4 whole red chili sabut lal mirch
    • 1/4 tsp paprika

    Instructions
     

    • Wash dal, changing water several times until the water appears clear.
    • Soak dal in 4 cups of water for 30 minutes or longer.
    • In pressure cooker add dal, water, salt, turmeric, and ginger. Cook over medium high heat.
    • When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
    • Turn off the heat and wait until steam has stopped before opening.
    • Mix the dal well. If the dal is thick, add more boiling water to desired thickness.
    • Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.

    Variation 1: Vegetable Chaunk/Seasoning

    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds.
    • After the seeds crack, add bay leaves and chili powder. Stir for a few seconds.
    • Add the vegetables. Stir and cook four to five minutes, until the vegetables are tender.
    • Combine the vegetables and the dal and mix gently.

    Variation 2: Chaunk/Seasoning

    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds. After the seeds crack, stir for a few seconds.
    • Add bay leaves, whole red chilies, and paprika. Stir for a second, adding one tablespoon of water to prevent burning.
    • Pour in spice mix over dal.

    Notes

    Serve with steamed rice or any Indian bread.
    Keyword Arhar, beans, Chaunk, Daal, Dal, Gluten Free, lentils, Soup, Toor, Yellow Lentil
    Tried this recipe?Let us know how it was!

    How To Make Toor Dal Recipe – Manjula’s Kitchen

    Toor Dal, also known as split pigeon peas, takes centre stage in this toor dal recipe. This humble yet versatile ingredient, when treated with care and precision, transforms into a dish that transcends ordinary expectations. Follow the detailed toor dal recipe carefully to embark on a journey of how to cook toor dal that promises to tantalize your taste buds.

    1. The Prelude: Cleaning and Soaking

    We begin the toor dal recipe by washing the toor daal meticulously, changing the water several times until it runs clear. This ensures the removal of any impurities, setting the stage for a pure and flavorful dal. Allow the dal to soak in four cups of water for a minimum of 30 minutes, allowing it to absorb the moisture and soften, preparing it for the cooking process.

    2. The Pressure Cooker Overture: Infusing Flavors with Precision

    In the pressure cooker, combine the soaked toor daal with water, salt, turmeric, and ginger. This combination lays the foundation for the flavor profile of the dal. Place the pressure cooker over medium-high heat and allow the magic to unfold. As the cooker starts to steam, lower the heat to medium and let it cook for seven minutes, allowing the dal to absorb the flavors and achieve the perfect texture.

    3. The Culmination: Unveiling the Cooked Dal

    Turn off the heat and patiently wait until the steam has dissipated before opening the pressure cooker. This step is crucial as it ensures that the toor daal is cooked to perfection, with each grain maintaining its integrity. Upon opening, mix the dal thoroughly. If the consistency is thicker than desired, adjust by adding more boiling water until you achieve the preferred thickness.

    4. The Flavor Infusion: Mango Powder and Garam Masala Elevation

    Enhance the dal’s flavor profile by creating a mixture of mango powder and garam masala with a few spoons of water. This potent blend introduces a burst of tanginess and warmth to the dal. Gently incorporate this mixture into the dal, ensuring an even distribution of the aromatic spices that will elevate the dish to new heights.

    5. Variation 1: Vegetable Chaunk/Tadka/Tempering

    For those seeking an extra layer of texture and flavor, consider the Vegetable Chaunk. In a separate saucepan, heat oil until it reaches the right temperature (verified by the crackling of a cumin seed). Add hing, cumin seeds, and mustard seeds and let them crackle before adding bay leaves and chili powder. Stir for a few seconds before incorporating your choice of vegetables. Cook until the vegetables reach a tender state, and then gently combine them with the dal, marrying the flavors into a harmonious union.

    6. Variation 2: Chaunk/Tadka/Tempering

    Alternatively, choose the second variation for a more robust flavor profile. In a separate saucepan, heat oil and add hing, cumin seeds, and mustard seeds. Once crackled, introduce bay leaves, whole red chilies, and paprika. Stir for a moment, adding a tablespoon of water to prevent burning. Pour this spice-infused concoction over the dal, letting the flavors meld into a symphony of tastes that dance on your palate.

    7. Culinary Notes: Serving Suggestions

    As the final act unfolds, serve this delightful toor Dal with steamed rice or any Indian bread: Lacha Paratha, Puri, or Roti of your choice. The versatile nature of Toor Dal makes it a perfect accompaniment to various grains and bread, ensuring a satisfying and wholesome dining experience.

    The art of crafting How to make Toor Dal recipe involves meticulous attention to detail, from cleaning and soaking to the infusion of spices and the optional variations. This toor dal recipe encapsulates the essence of Indian cuisine, where simple ingredients are transformed into a dish that not only nourishes the body but also delights the senses. 

    Enjoy the rich flavors, the aromatic spices, and the satisfaction of creating a Toor Dal that stands as a testament to the culinary traditions passed down through generations.

  • Chole Masala

    Chole Masala

    Chola Chana Masala

    Chola Chana Masala, Spicy Chickpeas

    Chole also known chickpea, garbanzo, and kable chana, Chana Masala is a cooked in a spicy tomato gravy. This is a very popular, served with Naan, Tandori Roti. 
    4.34 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 15oz can of chickpeas kable chana, Garbanzo beans
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1 tbsp besan gram flour
    • 1 large tomato chopped
    • 1 tsp ginger paste
    • 1 tsp chopped green chili
    • 2 tsp coriander powder dhania
    • 1/2 tsp turmeric heldi
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • 1/4 tsp garam masala
    • 1 tbsp chopped cilantro hara dhania

    Few slices of tomatoes for garnishing

    Instructions
     

    • Drain chickpeas and wash well.
    • Blend the tomatoes, green chilies and ginger to make a puree.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When cumin seeds crack, add the gram flour and stir-fry for a minute.
    • Add the tomato puree, coriander powder, turmeric, and red chili powder. Cook about four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
    • Add chickpeas, salt, and one cup of water. Cook, covered, for seven to eight minutes on medium heat. Press the chickpeas with a spatula to soften. Add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat a few more minutes.
    • Add the garam masala and cilantro. Let it cook for another minute.
    • Garnish with thin tomato slices.

    Notes

    Chana Masala goes well with any Indian flat bread, like Naan, Paratha, Puri. and can also be served with Western bread or pita bread.
    Chana Masala is also a delectable treat over plain rice.
    This is a healthy, nutritious dish for vegan and gluten-free diets.
    Keyword Chickpeas, Chole, Punjabi Cuisine, Spicy Garbanzo
    Tried this recipe?Let us know how it was!

    Chola Chana Masala Recipe: A Flavorful North Indian Delicacy

    Chana Masala, also known as Chola Chana Masala or simply Chola Masala, is a beloved North Indian delicacy famed for its robust flavors and comforting texture. This Chola Chana Masala recipe artfully combines tender chickpeas with an array of aromatic spices, ensuring a dish that’s both hearty and satisfying. Whether paired with fluffy rice, crispy puris, or warm naan bread, this chola masala recipe promises to delight your palate and leave you yearning for more. 

    Chana Masala is gluten-free, vegan making it suitable for individuals with dietary restrictions. Chola Chana Masala combines tender chickpeas (chola) with a variety of aromatic spices, creating a satisfying and nutritious meal. The dish is typically prepared by simmering cooked chickpeas in a flavorful gravy made from a blend of spices, tomatoes, and other aromatic ingredients. 

    Tips for Perfect Chola Chana Masala

    Consistency is Key: Adjust the quantity of water or cooking liquid added to the chickpeas to attain the desired consistency of the masala. For a thicker gravy, prolong the simmering duration to allow the sauce to reduce and thicken.

    Enhance Flavor with Whole Spices: For an enhanced depth of flavor, contemplate incorporating whole spices such as bay leaves, cinnamon sticks, and cardamom pods into the dish. These spices impart a subtle aroma and complexity to the masala.

    Customize Spice Level: Tailor the spice level of the Chana Chola Masala to align with your taste preferences by adjusting the quantities of red chili powder and green chilies utilized in chola masala recipe.

    Make Ahead for Enhanced Flavor: Similar to numerous Indian dishes, Chola Chana Masala attains an even richer flavor profile when allowed to rest for a few hours or overnight, permitting the flavors to mature and intensify.

    Variations of Chola Chana Masala

    Punjabi Chana Masala: This variant of Chana Chola Masala showcases a tangy and spicy tomato-based gravy infused with the flavors synonymous with Punjab.

    Kabuli Chana Masala: Kabuli Chana, also referred to as white chickpeas, can serve as a substitute for black chickpeas, offering a lighter-colored and milder-flavored rendition of the dish.

    Chola Chana Masala with Spinach: Elevate the nutritional quotient of the dish by incorporating fresh spinach leaves into the masala, thereby amplifying its health benefits and introducing vibrant hues.

    Health Benefits of Chola Chana Masala

    Rich in Protein: Chickpeas, the primary ingredient in Chana Chola Masala, serve as an excellent source of plant-based protein, vital for muscle repair and growth.

    High in Fiber: Chickpeas boast a high dietary fiber content, which facilitates digestive health and aids in weight management by inducing a sensation of fullness and satiety.

    Packed with Vitamins and Minerals: This dish abounds in essential vitamins and minerals, including iron, magnesium, and vitamin C, which collectively contribute to overall health and well-being.

    Frequently Asked Questions (FAQs)

    Can I use canned chickpeas instead of dried ones?

    Indeed, canned chickpeas can serve as a convenient time-saving alternative. However, it’s worth noting that dried chickpeas soaked overnight tend to yield superior texture and flavor.

    Can I prepare Chola Chana Masala in advance?

    Absolutely! This dish exhibits enhanced flavors upon reheating, as it allows the various spices and ingredients to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days.

    Is Chana Chola Masala suitable for a vegan diet?

    Certainly! This dish is inherently vegan, devoid of any animal products, rendering it a perfect culinary choice for individuals adhering to a vegan or plant-based diet.

    For an exploration of additional delectable Indian recipes, peruse Manjula’s Kitchen, which offers delightful culinary adventures such as Punjabi Aloo Paratha.

    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.

  • 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

    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!
  • Paneer Tomato Curry

    Paneer Tomato Curry

    A bowl of vibrant Paneer Tomato Curry with bell peppers and fresh tomatoes

    Paneer Tomato Curry

    Paneer tomato curry is a delicious and sophisticated side dish. My husband, who enjoys paneer dishes in every form, asked me to make a paneer dish, which is different than what I have made before. It should not be creamy. So, I decided not to add cream or nuts. Also, as per Alex’s request, I did not add spinach. After trying to make a new recipe, I landed on Paneer Tomato Curry. Alex really enjoyed this. I knew this was a hit with him because he cleaned up the entire plate. You all know he is my videographer, so this was the next recipe he wanted me to make.I have done many paneer recipes. They all are starting to look the same. In this recipe the paneer is first grilled and then simmered in tomatoes. This is an amazingly simple and quick recipe and is very satisfying. Hope you give this recipe a try and enjoy!
    Recipe will serve 4.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cups tomatoes cut into large pieces, I used 4medium tomatoes.
    • 6 oz paneer cut into about 1/4 inch thick and 1-1/2 inch long
    • ¼ bell pepper cut into thin slices.
    • 2 Tbsp oil divided.
    • 1 tsp cumin seeds jeera
    • ⅛ tsp asafetida hing
    • 2 Tbsp thinly sliced ginger
    • 2 tsp coriander powder
    • ¼ tsp turmeric haldi
    • ½ tsp red chili powder
    • 1 tsp sugar
    • 1 tsp salt
    • ½ tsp garam masala

    Instructions
     

    • Heat one tablespoon oil over low medium heat in a flat saucepan, spread the paneer pieces and grill them for one side till they are golden brown. Take them out from the pan and set aside.
    • In the same pan add the remaining oil. Wait until oil is moderately hot add cumin seeds as the cumin seeds crack add asafetida and sliced ginger, stir fry them for about 30 seconds.
    • Add bell pepper and stir fry them for about half a minute add coriander powder, turmeric and red chili powder and stir.
    • Next add tomatoes, salt, and sugar, cook them stirring for about 2-3 minutes tomatoes should be just tender add paneer and cook for about 5 minutes stirring occasionally. Paneer should be covered with spices and tomatoes should be still not mushy, you should be able to see tomato pieces. Turn of the heat sprinkle the garam masala and stir.
    • Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.

    Notes

    Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.
    Tried this recipe?Let us know how it was!

    How to make Tomato Paneer Curry Recipe By Manjula’s Kitchen

    Paneer tomato curry, also known as tomato paneer curry, is a delightful and aromatic dish that captures the essence of Indian cuisine. This paneer based gluten free veg gravy dish combines the rich and creamy texture of paneer (Indian cottage cheese) with the tanginess of tomatoes and a blend of aromatic spices. In this detailed exploration, we will take you through each step of the paneer tomato recipe, highlighting the significance of each element to create a dish that tantalizes the taste buds.

    Step 1: Heating the Oil and Grilling the Paneer

    The first step in making tomato paneer curry is heating one tablespoon of oil in a flat saucepan over low-medium heat. This is a crucial step as it sets the foundation for the flavor development in the dish. The low-medium heat allows the oil to gradually heat up, preventing it from smoking and ensuring that the paneer pieces cook evenly.

    Once the oil is heated, the paneer pieces are spread in the pan and grilled on one side until they achieve a golden brown color. Grilling the paneer serves multiple purposes. It imparts a subtle smokiness to the paneer, enhancing its flavor profile. The golden brown color also adds visual appeal to the dish. After grilling, the paneer is taken out from the pan and set aside, ready to be reintroduced later in the cooking process.

    Step 2: Adding Cumin Seeds, Asafetida, and Sliced Ginger

    In the same pan that was used for grilling the paneer, the remaining oil is added. It is essential to use the same pan to retain the flavors that have infused into it during the initial step. Waiting until the oil is moderately hot, cumin seeds are introduced. The crackling of cumin seeds in hot oil releases their aromatic oils, infusing the entire dish with a warm and earthy essence.

    Asafetida, a pungent spices with a unique flavor, is added along with sliced ginger. Asafetida contributes a distinct umami note to the dish, enhancing the overall taste. Ginger, known for its subtle spiciness and freshness, complements the other ingredients, creating a harmonious balance of flavors. Stir-frying these elements for about 30 seconds allows their flavors to meld and infuse into the oil.

    Step 3: Stir-Frying Bell Pepper with Spices

    Next in the process is the addition of bell pepper to the pan. Stir-frying the bell pepper for about half a minute ensures that it retains its crispness and vibrant color. The bell pepper not only adds a crunchy texture but also contributes a slightly sweet and fruity undertone to the dish. At this stage, the ground spices – coriander powder, turmeric, and red chili powder – are introduced.

    Coriander powder provides a warm and citrusy flavor, turmeric adds a golden hue and earthy notes, while red chili powder imparts the desired level of spiciness. Stir-frying the bell pepper with these spices allows them to coat the vegetables evenly, creating a flavorful base for the curry.

    Step 4: Adding Tomatoes, Salt, and Sugar

    The introduction of tomatoes is a crucial step in paneer tomato curry, as it forms the base of the gravy. Tomatoes bring a tangy and slightly sweet taste to the dish. Adding salt at this stage not only enhances the natural flavors of the tomatoes but also helps in their cooking process by drawing out moisture.

    A touch of sugar is included to balance the acidity of the tomatoes, creating a harmonious blend of sweet and tangy notes. Cooking the tomatoes, stirring for about 2-3 minutes, ensures that they are just tender but not mushy. This careful monitoring of the tomatoes’ texture is essential for achieving the desired consistency in the final dish.

    Step 5: Cooking Paneer in Tomato Gravy

    Once the tomatoes reach the desired tenderness, the grilled paneer is reintroduced to the pan. Cooking the paneer in the tomato gravy for about 5 minutes allows it to absorb the flavors of the spices and the tanginess of the tomatoes. Stirring occasionally ensures that the paneer is evenly coated with the aromatic mixture, creating a cohesive and well-balanced dish.

    During this stage, it is crucial to maintain a balance between cooking the paneer thoroughly and preserving its distinct texture. The goal is to have paneer covered with spices while retaining visible tomato pieces in the curry.

    Step 6: Final Touch – Sprinkling Garam Masala

    As a finishing touch, the heat is turned off, and a sprinkle of garam masala is added to the tomato paneer curry. Garam masala, a blend of warm spices like cinnamon, cardamom, and cloves, contributes a final layer of complexity and depth to the dish. Adding garam masala at the end preserves its volatile flavors, ensuring that they are not overpowered by the other spices during the cooking process.

    Stirring the garam masala into the curry distributes its aromatic compounds evenly, elevating the overall fragrance of the dish. This final step enhances the complexity of flavors, making the paneer and tomato curry a symphony of tastes and aromas.

    Conclusion:

    In the art of crafting paneer in tomato gravy, each step plays a pivotal role in building layers of flavor and texture. From grilling the paneer for a smoky undertone to carefully stir-frying spices for a well-balanced taste, every action contributes to the overall success of the dish. The interplay of ingredients like cumin seeds, asafetida, ginger, bell pepper, and a medley of ground spices creates a curry that is not just a meal but a culinary experience.

    This detailed exploration of the tomato paneer recipe highlights the importance of technique, timing, and ingredient selection in Indian cuisine. The result is a dish that showcases the versatility of paneer and the vibrancy of tomatoes, bringing together the best of both worlds in a savory and satisfying curry. 

    Whether you call it paneer tomato curry, tomato paneer curry, paneer tomato recipe, paneer and tomato curry, paneer in tomato gravy, or tomato paneer recipe, this flavorful creation is sure to become a staple in your culinary repertoire.

    Note: 

    Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.

  • Urad Dal Tadka

    Urad Dal Tadka

    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.
    Tried this recipe?Let us know how it was!

    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.

     

  • Masala Paneer

    Masala Paneer

    Masala Paneer

    Masala Paneer

    Need a simple healthy appetizer that is sure to be enjoyed by all? Try serving my "Masala Paneer Cubes" at your next get together! It is homemade paneer mixed with a variety of spices. Serve with crackers, or fruit plate. Masala paneer can be used for many different ways, like paneer pakoras, paneer paratha.
    No ratings yet
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    Course Appetizer
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 8 cup milk whole milk
    • 5 tbsp lemon juice
    • 1 tbsp salt
    • 10 black pepper crushed
    • 1/4 tbsp red chili flakes
    • 1 tbsp clarified butter, ghee
    • 1/2 tbsp cumin seeds, jeera
    • 1 tbsp ginger finely shredded, or paste
    • 1 tbsp green chili seeded and finely chopped
    • 1 tbsp lemon juice

    Instructions
     

    • Boil the milk in a heavy-bottomed pan over medium heat, first wet the pan to ensure the milk will not burn. Stir occasionally.
    • When the milk comes to a boil, add the lemon juice gradually and stir gently. The curd will start separating from the whey. Turn off the heat.
    • Once the milk fat has separated from the whey, drain the whey using a strainer lined with muslin cloth.
    • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
    • To test whether enough water has been removed from the paneer, rub a little piece of paneer on your palm with your fingers. After rubbing the paneer 15-20 seconds, you should be able to make a firm, smooth ball.
    • In a small frying pan heat the clarified butter (ghee) over medium heat. When ghee is moderately hot add cumin seeds as seeds crack add green chili and ginger, turn off the heat. Stir fry for few seconds and set aside.
    • In a mixing bowl mix the paneer with all the ingredients fried cumin mix, salt, black pepper, chili flakes, black pepper and lemon juice.
    • Mix it well, do not knead the paneer. Put the paneer in a flat bowl and press it to spread evenly. Cover it and refrigerate for at least two hours.

    Notes

    Notes
    For this recipe full fat milk works better otherwise paneer will be too dry.
    Do not knead the paneer that will make paneer little chew.
    Keyword Masala Paneer
    Tried this recipe?Let us know how it was!

    How To Make Paneer Masala At Home Recipe 

    Explore the perfect fusion of flavors with our delectable masala paneer appetizers and snacks. Satisfy your cravings for gluten-free delights featuring the rich essence of paneer. Indulge in these flavorful snacks that redefine the joy of snacking.

    Preparing Masala Paneer at Home: 

    Indulge in the culinary art of crafting masala paneer by following this easy step-by-step guide on how to make paneer masala at home. Begin the process by boiling milk in a heavy-bottomed pan over medium heat, ensuring the pan is wet to prevent burning. Stir occasionally as the milk comes to a boil. Gradually introduce lemon juice to curdle the milk, separating the curd from the whey. This initial step sets the foundation for a delightful paneer butter masala.

    Draining and Squeezing the Curds for Paneer Butter Masala:

    After successfully curdling the milk, the next crucial step in the paneer butter masala recipe involves draining the whey. Employ a strainer lined with muslin cloth to filter out excess liquid. Wrap the curds in the cloth, rinse under cold water, and squeeze thoroughly. Testing the paneer’s water content is key; a firm, smooth ball should form after rubbing it on your palm for 15-20 seconds. This meticulous process ensures the perfect texture for your homemade paneer butter masala.

    Flavor Infusion with Cumin Mix for Masala Paneer:

    Enhance the taste of your paneer butter masala by preparing a flavorful cumin mix. Heat clarified butter (ghee) in a small pan, adding cumin seeds until they crack. Introduce green chili and ginger, stir-frying for a few seconds. This aromatic blend serves as a crucial ingredient in the masala, imparting a distinct and savory touch to your how to make paneer butter masala adventure.

    Mixing and Chilling for the Best Paneer Butter Masala: 

    In a mixing bowl, combine the prepared paneer with the cumin mix, salt, black pepper, chili flakes, and lemon juice. It’s essential to achieve a thorough mix without kneading the paneer. Place the paneer in a flat bowl, press it evenly, and cover it. Allow it to refrigerate for a minimum of two hours. This cooling period not only solidifies the paneer but also intensifies the flavors for an extraordinary paneer butter masala recipe.

    Savoring the Delight of Homemade Paneer Butter Masala: 

    Once refrigerated, your homemade masala paneer is ready to elevate your culinary experience, especially when preparing the tantalizing paneer butter masala. Explore the rich flavors and follow a simple how to make paneer butter masala recipe to create a dish that delights your taste buds and showcases your culinary prowess. Relish the satisfaction of crafting a delectable paneer butter masala from scratch, bringing the authentic taste of Indian cuisine to your dining table.

    If you liked this recipe you should also try our: Corn Bruschetta, Baklava Rolls, Spicy Cashews, Bread Potato Rolls and Kalmi Vada

  • Dal Dhokli (Gujarati One Dish Meal)

    Dal Dhokli (Gujarati One Dish Meal)

    Dal Dhokli

    Dal Dhokli (Gujarati One Dish Meal)

    Dal Dhokli is a traditional Gujarati dish. This recipe consists of spicy whole wheat uncooked roti pieces simmered into dal and cooked to perfection. Dal dhokli has a mild sweet and spicy flavor.  Dal dhokli also makes a delightful one pot one dish meal.
    5 from 2 votes
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    Prep Time 15 minutes
    Cook Time 25 minutes
    Course dal
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For dal

    • 1/2 cup Toor dal (Pigeon peas)
    • 1 tbsp salt
    • 1/4 tbsp turmeric (haldi)
    • 2 tbsp peanuts
    • 1/2 tbsp Red chili powder
    • 1/2 cup tomato chopped
    • 1 tbsp ginger paste
    • 1 tbsp Jaggery, gur
    • 3 cup of water

    For Seasoning (Tadka)

    • 2 tbsp oil
    • 1/4 tbsp mustard seeds (rai)
    • 1/4 tbsp cumin seeds (jeera)
    • 1/8 tbsp asafetida (hing)
    • 2 whole red chilies

    For garnishing

    • 2 tbsp cilantro finely chopped

    For Dhokli 

    • 1/2 cup whole wheat flour (Chapati atta)
    • 1 tbsp besan (gram flour)
    • 1/4 tbsp Turmeric (haldi)
    • 1 tbsp finely chopped green chili
    • 1/8 tbsp asafetida (hing)
    • 1/8 tbsp Carom seed (Ajwain)
    • 1/2 tbsp Salt
    • 1 tbsp Oil
    • 1/4 cup water

    Instructions
     

    For the dhoklis

    • Combine all the ingredients in a bowl, whole wheat flour, besan, turmeric, green chili, asafetida, carom seeds, salt, and oil and mix it well. Add the water as needed to make firm dough, this should take about ¼ cup of water.
    • Divide the dough into 2 equal parts and roll out each portion into about 7 inch in diameter. If needed use little whole wheat flour for dusting the rolling surface that will help in rolling.
    • Cut each roti into about 1-1/2 inch squares and set aside.

    For the dal

    • Clean, wash and drain the dal. In pressure cooker add dal, salt, turmeric, and 3 cups of water. Cook over medium high heat.
    • When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
    • Turn off the heat and allow the steam to escape before opening the lid.
    • Combine the cooked dal and 1 cup of hot water, whip the dal so it becomes creamy texture, you can use the hand blender to mix dal. Dal will be consistency of thick batter. Add about 3-4 cups of boiling water. Dal should be very liquidey, consistency of runny batter.
    • Add peanuts, chili powder, tomatoes, ginger, and jiggery to dal, mix well and cook on a medium flame for 2-3 minutes, stirring occasionally.
    • Prepare the seasoning, heat the oil in a small pan, when oil is moderately hot add the cumin seeds and mustard seeds, asafetida, and red chilies and allow them to crack.
    • Add this tempering to the dal, mix well, add dhokli and cook on a low medium heat for about 15 minutes, stirring occasionally.
    • Add cilantro and cook for another 2 minutes on low medium heat.

    Notes

    Serving suggestions
    Serve with plain rice, drizzle some ghee and lemon juice on top right before serving dal dhokli.  Dal dhokli should be served hot.
    You will also enjoy other one dish meal like, masala khichdi, Vegetable rice, and Quinoa vegetable pilaf
    Keyword Dal, Dal Dhokli
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    How To Make Traditional Gujarati Dal Dhokli Recipe: A Comforting Gujarati Delicacy

    Dal Dokli is a traditional Gujarati vegan gluten free dish that combines the richness of dal (lentils) with the heartiness of dhokli (wheat flour dumplings). This Dal Dhokli recipe is a beloved comfort vegan food in Gujarati households, cherished for its wholesome flavors and nourishing qualities. With its perfect blend of spices and textures, Dal Dhokli offers a delightful culinary experience that’s both satisfying and comforting.

    Step 1: Preparing traditional Gujarati dal dhokli recipe

    To start, prepare the dough for the dhokli by combining wheat flour, besan (gram flour), turmeric powder, red chili powder, ajwain (carom seeds), salt, and oil in a mixing bowl. Gradually add water and knead the ingredients into a smooth and pliable dough. Allow the dough to rest for a few minutes to ensure it’s well-hydrated and easy to work with.

    Step 2: Rolling and Cutting Dhokli

    Divide the rested dough into small portions and roll them out into thin, flat discs resembling chapatis. Use a knife or a pizza cutter to cut the rolled-out dough into small diamond or square-shaped pieces, known as dhokli. Ensure that the dhokli are uniform in size to ensure even cooking and a consistent texture.

    Step 3: Cooking Dhokli in Dal

    In a large pot or pressure cooker, prepare the dal base by cooking soaked tur dal (pigeon peas) with water, turmeric powder, salt, and a pinch of asafoetida until soft and mushy. Once the dal is cooked, add the prepared dhokli to the pot, gently stirring to ensure they’re submerged in the dal. Allow the dhokli to cook in the dal until they’re tender and cooked through.

    Step 4: Tempering and Flavoring the Dal Dokli

    In a separate pan, heat ghee or oil and add mustard seeds, cumin seeds, cloves, cinnamon, dried red chilies, and curry leaves. Allow the spices to sizzle and release their aromas. Sauté the aromatics until they’re golden brown and fragrant, enhancing the flavor of the tempering.

    Step 5: Incorporating the Tempering into the Dal

    Once the tempering is ready, pour it over the cooked dal dokli, stirring gently to combine. The tempering adds layers of flavor and aroma to the dal, elevating its taste profile and making it even more delicious. Allow the dal dhokli to simmer for a few more minutes, allowing the flavors to meld together.

    Step 6: Garnishing and Serving

    Before serving, garnish the dal dokli with freshly chopped cilantro leaves and a sprinkle of garam masala for added flavor and aroma. Serve the piping hot dal dhokli with a dollop of ghee on top, alongside steamed rice or roti for a wholesome and satisfying meal that’s sure to delight your taste buds.

    Tips for Perfect Dal Dhokli

    Consistency of Dhokli Dough: Ensure that the dough for the dhokli is neither too soft nor too firm. It should be smooth, pliable, and easy to roll out into thin discs.

    Even Cooking of Dhokli: Cut the dhokli into uniform-sized pieces to ensure they cook evenly and have a consistent texture throughout.

    Balancing Flavors: Adjust the amount of spices and seasoning in the dal according to your taste preferences. You can increase or decrease the spice level to suit your palate.

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

    Variations of Dal Dhokli

    Mixed Dal Dhokli: Use a combination of different lentils such as moong dal, masoor dal, and chana dal to add variety and depth of flavor to the dish.

    Vegetable Dal Dokli: Enhance the nutritional value of the dish by adding diced vegetables such as carrots, potatoes, and peas along with the dal dhokli.

    Spicy Dal Dhokli: Increase the heat level of the dish by adding green chilies or red chili powder to the tempering for an extra kick of spice.

    Benefits of Dal Dokli

    Rich in Protein: The combination of lentils and wheat flour in dal dhokli provides a good amount of protein, essential for muscle repair and growth.

    High in Fiber: The presence of lentils and whole wheat flour in dal dhokli makes it rich in dietary fiber, promoting digestive health and aiding in weight management.

    Balanced Meal: Dal dhokli is a complete meal in itself, providing a balanced combination of carbohydrates, protein, and fats along with essential vitamins and minerals.

    Frequently Asked Questions (FAQs)

    Can I use store-bought dhokli instead of making it from scratch?

    Yes, you can use store-bought dhokli as a time-saving alternative. However, homemade dhokli has a fresher flavor and texture.

    Can I make dal dhokli ahead of time?

    Yes, dal dhokli 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 dhokli gluten-free?

    No, dal dhokli contains wheat flour, so it’s not suitable for those following a gluten-free diet.

    Explore more delightful Gujarati recipes on Manjula’s Kitchen, such as Gujarati Kadhi for another culinary adventure.
    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.

  • Masala Bell Pepper Recipe

    Masala Bell Pepper Recipe

    Masala Bell Pepper

    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.
    3.50 from 2 votes
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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.
    Tried this recipe?Let us know how it was!

     

  • Dal Fry (Dal Tadka) Recipe

    Dal Fry (Dal Tadka) Recipe

    Dal Fry (Dal Tadka)

    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 2 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Course dal
    Cuisine Indian

    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.
    Tried this recipe?Let us know how it was!

    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)

  • Okra Tomato Curry ( Bhindi )

    Okra Tomato Curry ( Bhindi )

    Okra (Bhindi) Tomato Curry

    Okra Tomato Curry

    Crispy okra (bhindi) served with a flavorful tomato curry is a mouthwatering side dish. You will be sure to impress your guests with this unique vegetable dish!
    5 from 1 vote
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    Course curry
    Cuisine Indian

    Ingredients
      

    For Gravy

    • 4 medium tomato puree will make approx. 1-1/2 cup
    • 1/4 -inch piece of ginger
    • 1 tablespoon oil
    • 1/2 teaspoon cumin seeds (Jeera)
    • Pinch of asafetida (Hing)
    • 1 teaspoon coriander powder (dhania)
    • 1/4 teaspoon turmeric (Haldi)
    • 1/2 teaspoon  red chili powder
    • 1/2 teaspoon  salt
    • 1 teaspoon sugar
    • 1 teaspoon corn starch/arrowroot powder

    Fried Okra

    • Approx. ½ pond okra sliced from the center and cut in half to make about 1-3/4 cup cut okra (bhindi)
    • 1/4 cup  besan gram flour
    • 1/2  teaspoon salt
    • 1/2  teaspoon cumin seeds (jeera)
    • 1/2 teaspoon mango powder (amchur)
    • 1 teaspoon fennel seeds coarsely ground (sonff)
    • 1-1/2 teaspoons coriander seeds coarsely ground (dhania)
    • 1/2  teaspoon red chili powder
    • Approx. 3 tablespoons water
    • Oil to fry

    Instructions
     

    Gravy

    • Mix cornstarch with three tablespoons of water and keep aside.
    • Blend the tomatoes and ginger to make tomato puree.
    • 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, and asafetida and stir for a few seconds now add coriander; turmeric, red chili, salt, and sugar stir fry for a few seconds and add tomato puree.
    • Cook the tomatoes for about 4-5 minutes, add cornstarch, and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready to keep aside.

    Fried Okra

    • In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.
    • Heat the oil in a frying pan over medium-high heat, the frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right away but not change color.
    • Put one okra at a time into the oil and fry till they are golden brown on both sides this should take about four minutes.
    • Take them out over a paper towel.
    • Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.

    Notes

    Suggestions
    1. You can prepare the gravy and okra in advance; gravy can be refrigerated for 4-5 days. Fried okra should be stored at room temperature for 3-4 days. Before serving heat, the gravy and heat the gravy in a frying pan like stir fry so they become crunchy and serve over the gravy.
    2. You can serve the fried okra without gravy as a side dish they taste great
    Tried this recipe?Let us know how it was!

  • Sorghum Dosa (Jowar)

    Sorghum Dosa (Jowar)

    A plate of crispy Sorghum Dosa served with spiced potato filling

    Sorghum Jowar Dosa

    Sorghum Jowar Dosa a tasty twist to Rava Dosa. Lately, I am trying gluten free recipes and exploring the grains I rarely used. Sorghum Dosa is one of those recipes. This is a good alternative to regular dosa it is quick and easy to make. Sorghum Dosa batter does not need to be fermented. Sorghum dosa also vegan and gluten free. It is crispy and has a lacy look like Rava Dosa. You can serve this with traditional Samber and coconut Chutney or serve for a snack with cilantro Chutney.This recipe will serve 3.
    4 from 1 vote
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    Ingredients
      

    • ½ cup sorghum Jowar flour
    • ¼ cup rice flour Chawal ka atta
    • ½ tsp cumin seed jeera
    • ⅛ tsp asafetida hing
    • ¼ tsp salt
    • ⅛ tsp crushed black pepper
    • 1 Tbsp finely chopped cilantro hara dhania
    • 1 ½ cup water
    • 3 Tbsp of oil for cooking dosa

    Instructions
     

    • Mix all the dry ingredients together, sorghum flour ( Jowar), rice flour, cumin seeds, asafetida, salt, black pepper.
    • Add water slowly to make a thin batter and avoiding any lumps. Batter should have pouring consistency like buttermilk. Let the batter stand for about 30 minutes.
    • Before making dosa add cilantro. Mix it well.
    • Heat the skillet on medium high. To check if the skillet is ready sprinkle a few drops of water over the skillet water should sizzle. Wipe the skillet with few drops of oil.
    • Pour the batter with a ladle, keep the ladle about 4 inches high from the skillet in a circular motion starting from the center. Keep pouring the batter till it is the size you will like the dosa. Notes: dosa will no be perfectly round.
    • Do not try to spread the batter, Dosa should have holes like swiss cheese or have lacy look.
    • Drizzle 1 teaspoon of oil around dosa.
    • Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Turn the Dosa using spatula.
    • Let Dosa cook for about 1 minute from another side. Dosa will be golden brown on one side and light color on other side. Thin and crispy Sorghum Dosa is ready to serve.
    • Dosa has a look of Rava dosa but Sorghum Dosa is also gluten free and vegan.

    Notes

    Serving Suggestions
    Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetables), and coconut chutney, or serve for snack with cilantro 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 Instant Sorghum Dosa by Manjula’s Kitchen

    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. This preparation is using sorghum dosa 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.

    1. Mixing Dry Ingredients: Crafting the Base for Jowar Dosa

    Embark on the journey of creating an Instant Jowar Dosa by combining all the dry ingredients – sorghum flour (Jowar), rice flour, cumin seeds, asafetida, salt, and black pepper. This harmonious blend sets the foundation for a gluten-free and vegan dosa that promises a delightful culinary experience. Ensure the dry ingredients are well-integrated, setting the stage for the dosa batter.

    2. Creating the Dosa Batter: Achieving the Perfect Consistency

    Gradually add water to the dry mix, creating a thin batter with a pouring consistency akin to buttermilk. The key is to avoid any lumps, ensuring a smooth texture. Let the batter stand for approximately 30 minutes, allowing it to settle and develop optimal flavours. This patient step contributes to the success of your Jowar Dosa, enhancing its taste and texture.

    3. Adding Cilantro: Elevating the Flavor Profile of Jowar Dosa

    Before transforming the batter into dosas, introduce a burst of freshness by adding cilantro. This step not only enhances the flavor profile but also adds a visual appeal to your Jowar Dosa. Gently mix the cilantro into the batter, ensuring an even distribution of this aromatic herb.

    4. Pouring and Cooking Dosa: The Art of Creating Jowar Dosa

    Heat the skillet on medium-high, a crucial step before creating your Jowar Dosa. To test the skillet’s readiness, sprinkle a few drops of water – a sizzle should confirm its optimal temperature. Wipe the skillet with a few drops of oil, creating the perfect non-stick surface. With a ladle, pour the batter in a circular motion, starting from the centre, allowing the dosa to take shape naturally. Resist the urge to spread the batter, as Jowar Dosa is intended to have holes, resembling a swiss cheese or possessing a lacy appearance.

    5. Drizzling Oil and Flipping Dosa: Achieving the Perfect Golden Brown

    Enhance the crispiness and flavour by drizzling a teaspoon of oil around the dosa. Cook the Jowar Dosa over medium heat for about 2 minutes until it attains a golden brown hue. Using a spatula, gently flip the dosa, revealing a light colour on one side and the golden brown perfection on the other. This intricate dance of heat and ingredients results in a thin, crispy, and visually appealing Sorghum Dosa.

    6. Serving Your Gluten-Free Creation: Enjoying the Instant Jowar Dosa

    Your Instant Jowar Dosa, with its distinctive swiss cheese-like appearance, is now ready to grace your table. Savour the gluten-free and vegan goodness of this delectable creation. While reminiscent of Rava dosa in appearance, the uniqueness of Sorghum Dosa shines through. Thin, crispy, and utterly satisfying, this dosa promises a delightful culinary experience that caters to a diverse range of dietary preferences.

  • Palak Paneer

    Palak Paneer

    Palak Paneer

    Palak Paneer (2016)

    Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my favorite. After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years. You guys truly inspire me!
    4.66 from 23 votes
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 10 oz spinach washed and clean, about 6 cups packed spinach
    • 1-1/2 cups paneer cubed into bite size, about 1/3 pound of paneer
    • 1 tomato finely chopped, this will make 3/4 of chopped tomato
    • 1 green chili chopped
    • 1 Tbsp ginger 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 red chili powder
    • 1/2 tsp salt adjust to taste
    • 1/2 tsp sugar
    • 1 Tbsp whole wheat flour
    • 1/3 cup heavy cream

    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 minutes. 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 but not pasty.
    • Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
    • While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, 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 the tomatoes and stir fry for 1-2 minutes. Tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
    • After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping 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 little more water.
    • Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

    Notes

    Palak paneer is ready, serve with naan, tandoori roti, Paratha.
    Tried this recipe?Let us know how it was!

  • Quinoa Vegetable Pilaf (Pulav)

    Quinoa Vegetable Pilaf (Pulav)

    Quinoa Vegetable Pilaf

    Quinoa Vegetable Pilaf (Pulav)

    Quinoa vegetable pilaf is a protein rich, gluten free and delicious dish. It is quick and easy to make. This can be served as a main dish or side dish.
    No ratings yet
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    Course rice
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For quinoa

    • 1 cup quinoa
    • 1-1/2 cup of water
    • 1 tablespoon oil
    • 1/2 teaspoon salt
    • Pinch of turmeric

    For vegetables

    • 1/2 cup peas
    • 1/2 cup corn
    • 1/2 cup carrot cut in small pieces
    • 1 tablespoon thinly sliced ginger
    • 1 green chili minced
    • 1 tablespoon oil
    • 1/2  teaspoon cumin seeds
    • 1/4 teaspoon  black mustard seeds
    • 1 bay leave
    • 1/2 teaspoon salt adjust to taste
    • 1 1ablespoon lemon or lime juice
    • 3/4 cup  tomato chopped for garnishing

    Instructions
     

    Method

    • Wash quinoa gently changing water several times.
    • In a sauce pan combine quinoa, water, oil, salt and turmeric. Bring to a boil, cover and reduce the heat to low. Let it simmer until quinoa is tender and water is absorbed. This should take about 15 minutes.
    • While quinoa is cooking heat the oil in other saucepan over medium heat, Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add the cumin seeds, black mustard seeds, and bay leave, as seeds crack add all the vegetables, carrot, corn, green peas, ginger, green pepper, and salt.
    • Let the vegetable cook over medium heat until vegetables are tender but firm.
    • Turn off the heat. Add quinoa to the mix of vegetable and gently fold it.
    • Finish off by adding lemon juice and tomatoes.
    Tried this recipe?Let us know how it was!

    Quinoa Vegetable Pulao: A Gluten-Free, Protein-Rich, Vegetarian Recipe 

    Quinoa vegetable pilaf is a protein rich, gluten free and delicious rice based vegan dish. It is quick and easy to make. This can be served as a main dish or side dish.

    Preparing the Quinoa for Quinoa Pulao Recipe: 

    In this essential step of the quinoa pulao recipe, it’s crucial to ensure the quinoa is thoroughly rinsed, thereby eliminating any bitterness or unwanted residues that might affect the final dish. By washing the quinoa gently and changing the water several times, you’re not only improving its flavor but also enhancing its overall texture. 

    The combination of quinoa, water, oil, salt, and turmeric in the saucepan sets the foundation for a flavorful base, infusing the quinoa with aromatic spices and seasoning it perfectly for the upcoming cooking process. Bringing this mixture to a boil, covering it, and then simmering it over low heat allows the quinoa to absorb the flavors while achieving the ideal tender consistency, typically taking around 15 minutes.

    Sautéing the Vegetables for Quinoa Vegetable Pilaf: 

    In this next phase of crafting the quinoa vegetable pilaf, heating oil in a separate saucepan is the initial step to infusing the dish with rich flavors. Testing the oil’s readiness with a cumin seed ensures that the temperature is optimal for the subsequent sautéing process, guaranteeing that the vegetables are cooked to perfection. 

    Incorporating a blend of cumin seeds, black mustard seeds, and bay leaves into the hot oil adds depth and complexity to the dish, creating a flavorful base that complements the nutty taste of quinoa. As the seeds crackle, adding a medley of vibrant vegetables – including carrot, corn, green peas, ginger, green pepper, and salt – infuses the pilaf with a colorful array of nutrients and textures, enhancing both its visual appeal and nutritional value.

    Combining Quinoa and Vegetables for Quinoa Pilaf with Vegetables: 

    In this pivotal moment of assembling the quinoa pilaf with vegetables, the careful integration of cooked quinoa with the sautéed vegetables ensures a harmonious fusion of flavors and textures. Gently folding the quinoa into the vegetable mixture allows for even distribution, ensuring that every bite is bursting with a delightful medley of ingredients. 

    This meticulous process of combining the quinoa and vegetables not only enhances the dish’s visual presentation but also ensures that each component contributes to its overall flavor profile, resulting in a balanced and satisfying culinary experience.

    Final Touches to Complete Quinoa Indian Vegetarian Recipes:

    As the quinoa Indian vegetarian recipe nears completion, adding the final touches of lemon juice and tomatoes imparts a burst of freshness and acidity, elevating the dish to new heights of flavor complexity. The tangy notes of lemon juice complement the earthy undertones of the quinoa and vegetables, while the juicy sweetness of tomatoes adds a delightful contrast, creating a symphony of flavors that tantalize the taste buds. 

    These carefully selected ingredients not only add vibrancy and depth to the dish but also reflect the diverse culinary influences of Indian cuisine, making this quinoa recipe a true celebration of flavor and tradition.

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