Manjula's Kitchen

Tag: High Protein Snacks

High Protein Snacks for Every Day
Maintaining a balanced diet is essential, and incorporating high protein snacks into your daily routine can help you stay energized and full. Whether you are looking for low calorie high protein snacks or the best high protein snacks, this guide offers a variety of options to suit your needs.
Why Choose High Protein Snacks?
High protein snacks are great for several reasons. They help in muscle repair, provide satiety, and keep your energy levels stable throughout the day. Let’s dive into some delicious and healthy high protein snacks.
1. Greek Yogurt with Berries
Greek yogurt is a fantastic source of protein. Add some fresh berries for a snack that is not only tasty but also rich in antioxidants. This combination makes for one of the best high protein snacks and can be enjoyed at any time of the day.
2. Roasted Chickpeas
Roasted chickpeas are a crunchy and satisfying snack. They are easy to make and perfect for those looking for snacks high in protein. Simply season them with your favorite spices and roast until crispy.
3. Almond Butter on Apple Slices
Almond butter is packed with protein and healthy fats. Spread it on apple slices for a delicious and healthy high protein snack. This combination provides a good balance of protein, fats, and carbs.
4. Edamame
Edamame is a high-protein snack that is both nutritious and easy to prepare. Boil or steam the edamame and sprinkle with a little sea salt for a quick and satisfying snack that is high in protein.
5. Cottage Cheese with Pineapple
Cottage cheese is an excellent source of protein. Pair it with fresh pineapple for a sweet and tangy snack that fits well into the category of low calorie high protein snacks.
6. Hummus with Veggie Sticks
Hummus, made from chickpeas, is rich in protein. Serve it with a variety of veggie sticks like carrots, celery, and bell peppers for a high protein low calorie snack. This snack is not only nutritious but also very satisfying.
7. Protein Smoothie
A protein smoothie made with a scoop of protein powder, almond milk, and a handful of spinach or kale is a great way to get a boost of protein. Add some frozen berries or a banana for added flavor.
8. Mixed Nuts
A handful of mixed nuts provides a good amount of protein and healthy fats. This snack is perfect for keeping you full and satisfied between meals. Choose unsalted varieties for a healthier option.
9. Chia Seed Pudding
Chia seeds are not only high in protein but also rich in fiber. Make a chia seed pudding with almond milk and a touch of honey for a sweet yet healthy snack that fits perfectly into the category of high protein snacks.
10. Peanut Butter on Whole Grain Toast
Peanut butter is a popular high-protein snack. Spread it on whole grain toast for a snack that provides a good balance of protein, fats, and carbs. This snack is quick and easy to prepare.
11. Lentil Soup
Lentils soup are packed with protein and make for a hearty soup and is a great addition to daal recipe. This dish is not only delicious but also provides a good dose of protein, making it one of the best high protein snacks. Enjoy a small bowl as a midday snack.
12. Quinoa Salad
Quinoa is a fantastic source of protein. Pair it with fresh vegetables and a light vinaigrette for a snack that is both tasty and nutritious. This combination is a perfect example of healthy high protein snacks. Quinoa salad also one of those nice indian salad recipes that’s great for health and go to eat. 
13. Baked Tofu
Tofu is rich in protein and can be baked with your favorite seasonings for delicious Indian snacks. This snack is not only nutritious but also very satisfying, making it one of the best high protein snacks.
14. Black Bean Dip
Black beans are an excellent source of protein. Make a black bean dip and serve it with whole grain crackers or veggie sticks for a protein-packed snack that is both delicious and nutritious.
15. Pumpkin Seeds
Pumpkin seeds are high in protein and make for a great snack. They can be eaten raw or roasted with a little sea salt for added flavor. These healthy snacks are perfect for those looking for snacks with high protein.
16. Protein Bars
Homemade protein bars made with oats, nut butter, and protein powder are a convenient and tasty snack. These bars are perfect for on-the-go and can be customized with your favorite ingredients.
17. Seitan
Seitan, made from wheat gluten, is very high in protein. Slice it into strips and bake with your favorite seasonings for a savory snack that fits well into the category of high protein snacks.
20. Tempeh
Tempeh is a fermented soybean product that is high in protein. It can be sliced and baked or stir-fried for a delicious and protein-rich snack. This snack is perfect for those looking for easy high protein snacks.
21. Protein Pancakes
Make pancakes with protein powder and oats for a high-protein breakfast or snack. These pancakes are not only delicious but also provide a good amount of protein, making them one of the best high protein snacks.
FAQs
What are some healthy high protein snacks? 
Healthy high protein snacks include Greek yogurt with berries, roasted chickpeas, almond butter on apple slices, and edamame.
What are low calorie high protein snacks? 
Low calorie high protein snacks are cottage cheese with pineapple, hummus with veggie sticks, and chia seed pudding.
What are easy high protein snacks? 
Easy high protein snacks, mixed nuts, and peanut butter on whole grain toast.
What are snacks high in protein?
Snacks high in protein include protein smoothies, baked tofu, black bean dip, and pumpkin seeds.

For more delicious and nutritious high protein snacks, visit Manjula’s Kitchen and explore a wide range of recipes that fit your dietary needs.

  • Mixed Dal Dosa

    Mixed Dal Dosa

    Mixed Dal Dosa

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

    Ingredients
      

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

    Instructions
     

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

    Notes

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

    Introduction to Mixed Dal Dosa

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

    Cultural and Traditional Importance

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

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

    Recipe Variations from Manjula’s Kitchen

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

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

    Health Benefits and Dietary Considerations

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

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

    Serving Suggestions

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

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

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

    Conclusion

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

    Frequently Asked Questions (FAQs)

    What makes Mixed Dal Dosa high in protein?

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

    Can I make the dosa ahead of time?

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

    What are some serving options for Mixed Dal Dosa?

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

    Is Mixed Dal Dosa gluten-free?

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

    Can I adjust the spiciness of the dosa?

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

  • Palak Paneer Pakora

    Palak Paneer Pakora

    A plate of crispy Palak Paneer Pakoras served with chutney

    Palak Paneer Pakora

    Spinach and Paneer Pakoras are crispy and delicious. I also enjoy using these pakoras to make chaat. These two spicy, delicious popular street food items—Pakoras and Chaat—are loved by all. When it rains, most Indians think about Pakoras served with a hot cup of chai; what a treat. These spinach and paneer pakoras are crispy and mouthwatering. You can serve them as pakoras, or I enjoy serving them also as chaat (chaat is a snack served with yogurt and spicy chutney).
    But Pakoras are enjoyed year-round. I've used baby spinach for this recipe, trimming all the stems. I have done different spinach pakora recipes over time; (Crispy Spinach Pakoras, Spinach Chaat, Spinach Potato Pakora, Palak Pakora), this is also a good way to have spinach, especially for those who don’t enjoy spinach. I also used cubed paneer, which makes this recipe different.
    The good thing is you can make these pakoras in advance because they stay crisp for two days. You should not refrigerate them. To make these spinach and paneer pakoras, you don’t need to make Besan batter to dip the pakoras for frying. Mix all the ingredients slowly drop a spoonful into medium-hot oil and fry them until they are light brown.
    Serve them with your choice of homemade chutney, like cilantro chutney, mint chutney, or tamarind sweet and sour chutney. These Spinach and Paneer Pakoras are very easy to make and can satisfy cravings for pakoras and spicy chaat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Appetizer, Snack, snacks
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups packed baby spinach leaves after removing stems
    • 1-1/2 cups cubed paneer Vegans replace paneer with firm tofu cubes
    • 1 cup gram flour use as needed
    • 1 tsp salt
    • 1 tsp cumin seeds
    • 1 tbsp coriander powder
    • 1/8 tsp asafetida

    Instructions
     

    • In a bowl, add the spinach, cubed paneer, salt, cumin seeds, coriander, asafetida, and about 3/4 cup of besan. Mix well; don’t crumble the paneer, but some of it will break.
    • Add water slowly; the batter should be lumpy. If the spinach leaves and paneer are not covered with besan, add more besan and water as needed to make a lumpy batter.
    • Heat the oil in a frying pan over medium-high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
    • Slowly drop spoonful into the medium-hot oil and fry them until they are light brown. Turn them a few times. If fried in hot oil, pakoras will brown quickly but remain uncooked inside and will not be crispy.
    Keyword palak paneer pakora, palak paneer pakora recipe, paneer palak pakora, paneer spinach pakora, spinach paneer pakora
    Tried this recipe?Let us know how it was!

    How to make Palak Paneer Pakora 

    Palak Paneer Pakora, also known as paneer palak pakora or spinach paneer pakora, is a delectable and crispy appetizer that perfectly marries the flavors of spinach and paneer. These savory delights are not only a popular street food item but also a beloved snack enjoyed by many. Whether served as pakoras or transformed into a tantalizing palak paneer pakora chaat, this dish never fails to delight the taste buds.

    Palak paneer pakora is a versatile dish that can be enjoyed year-round, but it holds a special place in the hearts of many Indians, especially during rainy days when paired with a steaming cup of chai—a true indulgence. This recipe offers a unique twist by incorporating cubed paneer, adding a rich and creamy texture to the crispy pakoras.

    Using baby spinach ensures tender leaves, and by trimming away the stems, we ensure a smoother texture. The batter for these palak paneer pakoras is simple yet flavorful, eliminating the need for a separate besan dipping mixture. A blend of besan, salt, cumin seeds, coriander powder, and a hint of asafetida coats the spinach and paneer, creating a lumpy batter that adds to the crunchiness.

    To prepare these delightful spinach paneer pakoras, begin by mixing the spinach, cubed paneer, spices, and besan in a bowl. Slowly add water until the mixture forms a lumpy batter, ensuring that the spinach leaves and paneer are well coated.

    Heat oil in a frying pan and carefully drop spoonful of the batter into the hot oil. Fry the pakoras until they turn light brown, ensuring they are crispy on the outside and cooked through. It’s crucial to fry them in medium-hot oil to achieve the perfect balance of crispiness and tenderness.

    These paneer palak pakoras can be served with your choice of homemade chutneys, such as cilantro chutney, mint chutney, or tamarind sweet and sour chutney, enhancing their flavor profile. They can also be enjoyed as a standalone snack or transformed into a delightful chaat by adding yogurt and spicy chutney.

    One of the advantages of this recipe is that these paneer palak pakoras can be prepared in advance, as they retain their crispness for up to two days. However, it’s essential not to refrigerate them, as this can affect their texture.

    In summary, palak paneer pakoras are a delightful fusion of spinach and paneer, offering a burst of flavors and textures in every bite. Whether enjoyed as a snacks served as chaat, or paired with a comforting cup of chai, these crispy treats are sure to satisfy your cravings for spicy delights. So why not treat yourself and your loved ones to the irresistible goodness of paneer spinach pakoras today?

    And remember, if you enjoy this recipe, don’t hesitate to share it with your friends, subscribe to the YouTube channel for more culinary delights, and leave your comments and suggestions. Your feedback is always appreciated. Thank you for joining me on this flavorful journey!

    Variations:

    1. Aloo Palak Pakora: Add finely chopped boiled potatoes to the batter for an extra burst of flavor and texture.
    2. Palak Pakora: Skip the paneer and make classic spinach pakoras by using only baby spinach leaves in the batter.
    3. Broccoli Pakora: Replace spinach with blanched broccoli florets for a unique twist on this traditional recipe.
    4. Aloo Bread Pakora: Sandwich a mixture of mashed potatoes and spices between two slices of bread, dip in batter, and fry until golden brown.
    5. Cabbage Pakora: Shred cabbage finely and mix it with the batter for crunchy and delicious cabbage pakoras.

    Health Benefits:

    • Spinach: Packed with vitamins A, C, and K, as well as iron and calcium, spinach is a nutritional powerhouse known for its antioxidant properties.
    • Paneer: Rich in protein and calcium, paneer provides essential nutrients for bone health and muscle development.
    • Besan (Gram Flour): A gluten-free alternative to wheat flour, besan is high in protein and fiber, making it a healthy choice for pakora batter that makes it diabetic friendly.
    • Cumin Seeds: Known for their digestive benefits, cumin seeds add a distinctive flavor and aroma to the pakoras.
    • Coriander Powder: Rich in antioxidants and essential nutrients, coriander powder lends a fragrant and citrusy flavor to the dish.
    • Asafetida: Used in traditional medicine for its digestive properties, asafetida adds a subtle umami flavor to the pakoras.

    Incorporate these variations and enjoy the health benefits of spinach and other nutritious ingredients while indulging in the crispy goodness of pakoras. Whether you’re looking for a quick snack or planning a party menu, these versatile pakoras are sure to be a hit with friends and family. So why not get creative in the kitchen and explore the endless possibilities of pakora recipes?

    FAQs: Frequently Asked Questions

    Q: Can I use frozen spinach for this recipe?

    A: No, you can not substitute frozen spinach for fresh baby spinach

    Q: Can I make this recipe vegan?

    A: Absolutely! You can replace paneer with firm tofu cubes to make vegan spinach paneer pakoras.

    Q: Can I refrigerate the leftover pakoras?

    A: It’s best not to refrigerate them, as they may lose their crispiness. However, you can store them in an airtight container at room temperature for up to two days.

  • Chole Chaat

    Chole Chaat

    A bowl of Chola Chaat with chickpeas, vegetables, and spices

    Chola chaat

    Chola Chaat, a popular street food, makes for a spicy and tasty afternoon snack. It can be served in various ways. This time, I decided to serve Chola Chaat with toasted bread and crisp potato wedges, adding an unexpected flavor to the chaat.
    I enjoy serving snacks and desserts to leave a good impression on my friends and family, relishing the opportunity to add little twists to my dishes.
    While these touches work well with small get-togethers, they also convey the impression that I have put in extra effort. This is an easy recipe, providing you with the chance to try your ideas and creativity. Additionally, the recipe is vegan and gluten-free.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course street food
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1 cup chickpeas (Garbanzo beans, Kabuli chana), soaked and cooked
    • 2 tbsp oil
    • 1/4 cup gram flour (besan)
    • 1 tbsp finely grated ginger
    • 1 seeded minced green chilli (adjust to taste)
    • 1 1/2 tsp salt (adjust to taste)
    • 1 tsp black salt (kala namak)
    • 1/2 tsp black pepper
    • 1 tsp roasted cumin powder
    • 1 tsp mango powder
    • 1 tsp garam masala
    • 2 tsp lemon juice
    • 1/4 cup tamarind chutney

    Serving Suggestions:

    • Toasted bread slices or French bread
    • Crisp potato wedges
    • Ginger relish
    • Thinly sliced green chilies
    • Sliced tomatoes
    • Lemon slices
    • Extra tamarind chutney

    Instructions
     

    Method:

    • Wash and soak chickpeas for at least 8 hours. Drain and rinse.
    • Cook chickpeas in an Instant Pot with 2 cups of water for 25 minutes.
    • In a saucepan, heat oil and add gram flour. Stir-fry until golden brown.
    • Add grated ginger, minced green chili, and cooked chickpeas to the gram flour.
    • Season with salt, black salt, black pepper, roasted cumin powder, mango powder, and 1/2 cup water.
    • Mash chickpeas lightly and cook on low heat for 10-15 minutes.
    • Turn off heat and add garam masala and lemon juice. Let sit for at least 30 minutes.
    • Before serving, drizzle with tamarind chutney.

    Notes

    Tips:
    • Use canned chickpeas for a quicker recipe.
    • Keep boiled chickpeas in the refrigerator for versatility.
    • Cook chickpeas in a pressure cooker for faster results.
    Tried this recipe?Let us know how it was!

    Spicy Chickpea Snack: Chola Chaat Recipe 

    Chola Chaat, a beloved street food, is a spicy and flavorful chickpea snack enjoyed by many. This healthy chaat recipe is not only delicious but also vegan and gluten-free, making it suitable for a wide range of dietary preferences. With its combination of aromatic spices, tangy tamarind chutney, and crisp potato wedges, Chola Chaat is sure to tantalize your taste buds and leave you craving for more. 

    Exploring the Spicy Chickpea Snack: Chola Chaat Recipe 

    Chola Chaat, a cherished street food delicacy, entices taste buds with its spicy and vibrant flavors. This delightful snack, enjoyed by many, combines the wholesomeness of chickpeas with an array of aromatic spices, tangy tamarind chutney, and crisp potato wedges.

    Chola Chaat is a treat for the senses, it’s also a healthy option, being both vegan and gluten-free. In this recipe, we’ll delve into the process of crafting this beloved snack at home, exploring its benefits, variations, and answering common questions.

    Benefits of Chola Chaat: 

    High in Protein: 

    Chickpeas or Punjabi Chole the star ingredient of Chola Chaat, are renowned for their high protein content. This plant-based protein is essential for muscle repair, growth, and overall health, making Chola Chaat not just delicious but also nutritious. 

    Rich in Fiber

    Chickpeas are also abundant in dietary fiber, aiding digestion, promoting satiety, and fostering a healthy gut microbiome. The inclusion of fiber-rich ingredients enhances the nutritional value of Chola Chaat, making it a wholesome snack option.

    Vegan and Gluten-Free

    With its plant-based ingredients and absence of gluten-containing components, Chola Chaat caters to individuals with diverse dietary preferences and restrictions. Whether you follow a vegan lifestyle or adhere to a gluten-free diet, this recipe offers a flavorful and satisfying snack solution.

    Loaded with Vitamins and Minerals

    The spices utilized in Chola Chaat, including ginger, green chili, and lemon juice, contribute essential vitamins and minerals that bolster immune function and overall well-being. By incorporating these flavorful seasonings, Chola Chaat not only tantalizes the taste buds but also nourishes the body. Its a  great alternative to Crispy Aloo Tikki (Potato Patty). 

    Low in Calories

    Despite its rich flavor profile, Chola Chaat remains relatively low in calories, making it an ideal guilt-free indulgence. Whether enjoyed as a midday snack or an evening treat, Chola Chaat satisfies cravings without compromising on nutritional value.

    Variations to Enhance Chola Chaat

    Chaat Masala: For an authentic touch, sprinkle chaat masala over the Chola Chaat, imparting an additional burst of flavor and elevating its culinary appeal. This simple addition enhances the authenticity of the dish, delighting the palate with its complex blend of spices.

    Healthy Chaat Recipe

    Transform Chola Chaat into an even healthier option by incorporating additional vegetables such as bell peppers, or shredded carrots. These nutrient-rich additions not only enhance the visual appeal of the dish but also contribute to its overall nutritional value.

    Chickpea Chaat with Yogurt

    For a creamy twist, serve the spicy chickpea snack with a dollop of yogurt or vegan yogurt. The creamy texture of the yogurt complements the bold flavors of the chaat, offering a delightful contrast and adding a touch of tanginess to each bite.

    Frequently Asked Questions (FAQs) About Chola Chaat

    Q: Can I use canned chickpeas instead of dried ones?

    A: Yes, canned chickpeas can be substituted for dried ones, offering a quicker and more convenient preparation method. Simply rinse and drain the canned chickpeas before incorporating them into the recipe to ensure optimal flavor and texture.

    Q: Can I adjust the spice level of the chaat to my preference?

    A: Absolutely! Feel free to customize the spice level of the chaat according to your taste preferences. Adjust the amount of green chili or omit it altogether for a milder flavor. Similarly, you can increase or decrease the quantity of black pepper and other spices to suit your palate.

    Q: Can I make the tamarind chutney at home?

    A: Yes, homemade tamarind chutney can be prepared using tamarind pulp, sugar, salt, and spices such as cumin powder and chili powder. Numerous recipes are available online for crafting homemade tamarind chutney, allowing you to tailor the flavour profile to your liking.

    Chola Chaat stands as a testament to the vibrant flavors and culinary creativity of street food culture such as Chaat Bites. By recreating this beloved snack at home, you can enjoy its spicy chickpeas, tangy tamarind chutney, and crispy potato wedges with friends and family.

  • Date And Raisin Chutney

    Date And Raisin Chutney

    A bowl of sweet and tangy Date and Raisin Chutney

    Date And Raisin Chutney

    Date and Raisin chutney! This exotic sweet and sour chutney is mildly spiced, this will compliment any meal. This recipe is quick and easy to make.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Chutney
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup pitted dates
    • 1/4 cup raisins
    • 2 tbsp tamarind pulp
    • 1/4 cup brown sugar
    • 1/4 inch Ginger sliced
    • 1/2 tbsp salt adjust to taste
    • 1 tbsp cumin seed roasted powder
    • 1/4 tbsp  teaspoon black pepper
    • 1/4  tbsp red chili powder adjust to taste
    • 2 black cardamom
    • Approx. 3/4 cup water

    Instructions
     

    • Soak the raisins for about half an hour.
    • Slice the dates in 8 pieces.
    • Remove the shell from cardamom and crush the seeds.
    • In a sauce pan combine the water with tamarind, sugar, salt, black pepper, red chili powder, cumin powder, and cardamom Bbring to boil and let it simmer on low heat for about 2 minutes.
    • Add dates, raisins, and ginger, bring to boil and turn off the heat.
    • Let it sit for about an hour before serving.
    • Chutney is served at room temperature and can be refrigerated for a month.
    Tried this recipe?Let us know how it was!

    Date and Raisin Chutney Recipe: Sweet and Tangy Delight

    Discover the delightful combination of sweet and tangy flavors with Date and Raisin Chutney. This unique chutney blends the natural sweetness of dates and raisins with a hint of spice, creating a versatile condiment that can enhance a variety of dishes. Whether you’re looking to add a flavorful twist to your meals or simply enjoy a tasty dip, this Raisin Date Chutney is the perfect choice.

    The Essence of Date and Raisin Chutney

    The star ingredients in this recipe are dates and raisins, both known for their rich, sweet flavors and nutritional benefits. When combined, they create a chutney that is both indulgent and wholesome. The Raisin Date Chutney is enhanced with spices that add depth and complexity to its flavor profile, making it a perfect accompaniment to both savory and sweet dishes.

    Origin and Popularity

    Chutneys have been a staple in Indian cuisine for centuries, valued for their ability to balance flavors and enhance the overall dining experience. The Raisin Chutney offers a modern twist on traditional chutneys by incorporating the natural sweetness of dried fruits. This chutney has gained popularity for its unique taste and versatility, making it a favorite among those who appreciate innovative culinary creations.

    Why You’ll Love This Recipe

    • Simple Ingredients: The recipe uses everyday ingredients that are easy to find.
    • Flavorful: The combination of dates, raisins, and spices creates a rich and complex flavor.
    • Versatile: Can be used as a condiment, dip, or spread.
    • Nutritious: Dates and raisins are packed with vitamins, minerals, and antioxidants.

    How to Make Date and Raisin Chutney

    Here’s a step-by-step guide to making Date and Raisin Chutney:

    1. Prepare the Ingredients: Pit the dates and chop them along with the raisins into small pieces.
    2. Cook the Chutney: In a saucepan, combine the chopped dates and raisins with water, sugar, and a blend of spices such as cumin, coriander, and a pinch of chili powder. Cook over medium heat until the mixture thickens and the fruits are soft.
    3. Blend: Allow the mixture to cool slightly, then blend it to a smooth consistency using a blender or food processor.
    4. Store: Transfer the chutney to a sterilized jar and store it in the refrigerator. It can be kept for up to two weeks.

    Variations of Chutney Recipe

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

    1. Mango Chutney: A sweet and tangy chutney made with ripe mangoes and a blend of spices.
    2. Tamarind Chutney: A classic Indian chutney made with tamarind pulp and spices, offering a tangy flavor.
    3. Mint Chutney: A refreshing chutney made with fresh mint leaves, perfect as a dip or condiment.
    4. Coconut Chutney: A creamy chutney made with grated coconut and spices, often served with South Indian dishes.
    5. Methi Chutney: A sweet and tangy chutney made with apples and a mix of spices.

    Serving Suggestions

    Date and Raisin Chutney can be enjoyed in various ways:

    • With Bread: Spread it on toast or serve it with fresh bread for a delicious snack.
    • As a Dip: Pair it with crackers, cheese, or vegetable sticks for a flavorful dip.
    • With Indian Dishes: Use it as a condiment for curries, rice dishes, or samosas.

    Tips and Tricks

    To perfect your Raisin Date Chutney, consider these helpful tips:

    • Use Quality Ingredients: Use high-quality dates and raisins for the best flavor.
    • Adjust Sweetness: Adjust the amount of sugar based on your preference for a sweeter or more balanced chutney.
    • Blend to Your Preference: For a chunkier chutney, blend less or not at all.

    FAQs

    Is Date and Raisin Chutney Vegan?

    Yes, this chutney is vegan as it uses plant-based ingredients.

    Can I Make It Ahead of Time? 

    Yes, this chutney can be made ahead of time and stored in the refrigerator for up to two weeks.

    What Can I Serve with This Chutney? 

    This chutney pairs well with a variety of dishes, including bread, cheese, and Indian snacks.

    How Long Does It Take to Make? 

    The preparation and cooking time for this chutney is about 30-40 minutes.

  • Spicy Cashews

    Spicy Cashews

    Spicy Cashews

    Spicy cashews are great as a holiday party snack or simply to munch on anytime. Spicy cashews can be quite addicting – they are that good. This simple and delicious recipe will make a great holiday gift too!
    No ratings yet
    Print Recipe
    Course Appetizer
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 2 cups raw cashew nuts
    • 2 tbsp oil
    • 1 tbsp salt
    • 1/4 tbsp black salt
    • 1/8 tbsp black pepper
    • 1/4 tbsp red pepper
    • 1 tbsp roasted ground cumin seeds powder
    • 1/2 tbsp mango powder

    Instructions
     

    • In a large skillet, roast the cashew nuts in oil over low to medium heat, stirring continuously, until golden brown (seven to eight minutes).
    • Transfer the cashews to a bowl and let them cool until they are warm (not room temperature, or the spices will not coat cashews).
    • Mix all the spices in a small bowl. Sprinkle over the warm cashews and toss to coat them evenly.
    • Store  the cashews in an airtight container once they cool to room temperature.

    Notes

    Note: These cashews can be stored up to a month.
    Variation
    Substitute peanuts for cashews in the above recipe.
    Tried this recipe?Let us know how it was!

    Spicy Cashew A Perfect flavorful Snack 

    Spicy Cashews are the perfect snack for those who crave a little heat and crunch. These spicy roasted cashews are coated in a delicious blend of spices, making them a flavorful and addictive treat. Whether you’re looking for a healthy snack or a tasty addition to your dishes, this spicy cashew recipe is quick & easy to follow and sure to satisfy your taste buds.

    The Essence of Spicy Cashews

    The key to making the best spicy cashew nuts lies in the right combination of spices. By roasting the cashews, you enhance their natural flavor and crunch, while the spices add a kick that makes them irresistible. This recipe is versatile and can be adjusted to suit your spice tolerance.

    Origin and Popularity

    Nuts have been a staple in many cuisines around the world, valued for their nutritional benefits and versatility. Spicy roasted cashews have gained popularity as a healthy snack option that combines the rich, buttery flavor of cashews with the boldness of spices. This snack is perfect for parties, movie nights, or even as a quick, nutritious snack on the go.

    Why You’ll Love This Recipe

    • Healthy Snack: Cashews are packed with nutrients, including healthy fats, protein, and vitamins.
    • Easy to Make: This recipe is simple and quick, perfect for busy schedules.
    • Flavorful: The blend of spices creates a deliciously bold flavor that complements the natural taste of cashews.
    • Versatile: Can be enjoyed on their own or added to various dishes for an extra kick.

    How to Make Spicy Cashews

    Here’s a step-by-step guide on how to make spicy cashews:

    1. Prepare the Cashews: Start with raw, unsalted cashews for the best results. Preheat your oven to 350°F (175°C).
    2. Mix the Spices: In a bowl, combine spices such as cayenne pepper, paprika, garlic powder, salt, and a touch of sugar. Adjust the quantities based on your spice preference.
    3. Coat the Cashews: Add the cashews to the spice mixture and toss to coat evenly. You can use a bit of olive oil or melted butter to help the spices stick to the nuts.
    4. Roast the Cashews: Spread the coated cashews on a baking sheet in a single layer. Roast in the preheated oven for about 15-20 minutes, stirring occasionally to ensure even roasting.
    5. Cool and Store: Once golden and fragrant, remove the cashews from the oven and let them cool completely. Store in an airtight container to keep them fresh and crunchy.

    Variations of the Recipe

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

    1. Masala Peanuts: A spicy and crunchy snack made with roasted peanuts coated in a blend of Indian spices.
    2. Roasted Chickpeas: A healthy and crunchy snack made with chickpeas tossed in spices and roasted until crispy.
    3. Methi Mathri: A crispy and savory Indian snack made with fenugreek leaves and spices.
    4. Aloo Bhujia: A spicy and crispy potato-based snack that is perfect for munching.
    5. Spicy Bhel Puri: A flavorful and spicy mixture of puffed rice, vegetables, and chutneys.

    Serving Suggestions

    Spicy cashew nuts can be enjoyed in various ways:

    • As a Snack: Perfect for a quick and healthy snack on the go.
    • With Drinks: Serve as a spicy accompaniment to your favorite beverages.
    • In Salads: Add a handful of spicy roasted cashews to your salads for an extra crunch and flavor.
    • In Stir-Fries: Toss them into stir-fries for a spicy twist.

    Tips and Tricks

    To perfect your spicy cashew recipe, consider these helpful tips:

    • Use Fresh Spices: Fresh spices will enhance the flavor of your cashews.
    • Roast Evenly: Stir the cashews occasionally while roasting to ensure they are evenly cooked.
    • Adjust Spice Level: Tailor the spice level to your preference by adjusting the amount of cayenne pepper and other spices.

    FAQs

    Are Spicy Cashews Vegan?

    Yes, they can be made vegan by using olive oil or another plant-based oil instead of butter.

    Can I Make It Ahead of Time?

    Yes, these cashews can be made ahead of time and stored in an airtight container for up to two weeks.

    What Can I Serve with These Cashews?

    They can be served with a variety of dishes, including salads, stir-fries, or as a standalone snack.

    How Long Does It Take to Make?

    The preparation and cooking time for this recipe is about 30 minutes.

  • Cranberry Relish, Pickle

    Cranberry Relish, Pickle

    Cranberry Relish

    Cranberry Relish is a spicy and tangy pickle that is a perfect addition to many dishes. Cranberry Relish can spice up any meal. It tastes especially great with sandwiches and perfect for the upcoming holidays!
    5 from 1 vote
    Print Recipe
    Course Chutney
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 2 cup fresh cranberries cut in halved
    • 2 chopped green chili adjust to taste
    • 2 tbsp shredded ginger
    • 2-1/2 tbsp salt
    • 1/4 tbsp red chili powder, adjust to taste
    • 1 tbsp black mustard seeds ground (rai)
    • 1 tbsp fennel seeds crushed (saunf)
    • 1/8 tbsp asafetida
    • 2 tbsp mustard oil

    Instructions
     

    • In a glass bowl mix all the ingredients.
    • Heat the oil moderately in a small bowl, add asafetida and pour the oil over the cranberry mix, and mix it well.
    • Keep the relish in a glass jar or glass bowl.
    • You may serve this same day but it taste batter after it has marinated for a day.
    • Cranberry Relish can be made in large batches; it has a long shelf life.
    • This can stay out at room temperature for a week or refrigerate for about 2 months.
    Tried this recipe?Let us know how it was!

    A Delightful Condiment with Tartness of Cranberry

    Cranberry Relish Pickle is a delightful gluten free condiment that combines the tartness of cranberries with a sweet and spicy blend of flavors. This cranberry relish pickle recipe is perfect for adding a burst of freshness to any dish its an indian fusion recipe. Whether you are looking to enhance your holiday meals or add a unique twist to your everyday dishes, this homemade cranberry relish is easy to make and incredibly versatile.

    The Essence of Cranberry Relish Pickle

    The key to this cranberry relish recipe is the perfect balance of tart cranberries, sweetness, and spices. Fresh cranberries are combined with sugar, spices, and a hint of citrus to create a relish that is both tangy and flavorful. This easy cranberry relish can be made in advance and stored, making it a convenient addition to your culinary repertoire.

    Origin and Popularity

    Cranberry relish has been a staple in American cuisine, especially during the holiday season. Its popularity has grown due to its unique flavor profile and versatility. The homemade cranberry relish is a modern twist on traditional recipes, offering a fresher and more vibrant taste.

    Why You’ll Love This Recipe

    • Simple Ingredients: Uses fresh, easily available ingredients.
    • Burst of Flavor: Combines tart, sweet, and spicy flavors in one condiment.
    • Versatile: Can be used as a condiment, spread, or side dish.
    • Easy to Make: Requires minimal preparation and cooking time.

    How to Make Cranberry Relish Pickle

    Here’s a step-by-step guide on how to make cranberry relish pickle:

    1. Prepare the Cranberries: Start with fresh or frozen cranberries. Rinse them well and remove any stems or bad berries.
    2. Combine Ingredients: In a saucepan, combine the cranberries with sugar, water, a pinch of salt, and your choice of spices such as cinnamon, cloves, and ginger. Add a splash of orange juice or zest for a citrusy note.
    3. Cook the Mixture: Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook until the cranberries burst and the mixture thickens, about 10-15 minutes.
    4. Cool and Store: Allow the relish to cool to room temperature before transferring it to a sterilized jar. Store in the refrigerator for up to two weeks.

    Variations of Recipes from Manjula’s Kitchen reveal a treasure trove of other delicious recipes that you might enjoy. Here are some related recipes that you might find interesting:

    1. Gatte Ki Sabzi: Gram flour dumplings cooked in a spicy yogurt-based gravy, a Rajasthani specialty. 
    2. Pindi Chole: A dry and tangy chickpea curry cooked with a blend of aromatic spices. Recipe: 
    3. Aloo Tamatar: Potatoes cooked in a tomato-based gravy with a blend of spices, perfect for pairing with puris or rotis.
    4. Masala Paratha: Spiced whole wheat flatbreads that are flavorful and perfect for breakfast or lunch. 
    5. Toor Dal: A simple and comforting pigeon pea lentil curry, seasoned with spices. Recipe: 

    Serving Suggestions

    Cranberry relish pickle can be enjoyed in various ways:

    • As a Spread: Use it as a spread on sandwiches or wraps.
    • With Cheese: Serve it with a cheese platter for a tangy twist.
    • As a Side: Enjoy it as a side dish with your favorite meals.

    Tips and Tricks

    To perfect your cranberry relish recipe, consider these helpful tips:

    • Use Fresh Ingredients: Fresh cranberries and quality spices make a big difference in flavor.
    • Adjust Sweetness: Tailor the amount of sugar to your taste preference.
    • Add Texture: For added texture, mix in some finely chopped nuts or dried fruits.

    FAQs

    Is Cranberry Relish Pickle Vegan? 

    Yes, this recipe comes under vegan indian recipes as it uses plant-based ingredients.

    Can I Make It Ahead of Time? 

    Yes, this relish can be made ahead of time and stored in the refrigerator for up to two weeks.

    What Can I Serve with This Relish? 

    This relish pairs well with cheese platters, and can be used as a spread for sandwiches.

    How Long Does It Take to Make? 

    The preparation and cooking time for this relish is about 30 minutes.

  • Moong Dal Vada

    Moong Dal Vada

    Moong Dal Vada

    Moong Dal Vadas – Freiiers – Bhajias

    Moong Dal Vadas are also known as pakoras, bhajias or fritters. This is a spicy delicious appetizer and a snack which is crispy outside and soft inside. Moong dal vada is a popular tasty treat.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 peaple

    Ingredients
      

    • 1 cup split wash moong dal
    • 1 cup potatoes boiled peeled and shredded
    • 2 tbsps cilantro finely chopped hara dhania
    • 1 tbsp green chili minced
    • 1 tbsp ginger finely shredded
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/8 tsp baking soda
    • 1 tsp salt

    Also need oil to fry

    Instructions
     

    • Wash and soak dal in about 3 cups of water for four hours or longer. Grind dal coarsely using very little water.
    • Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin seeds, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vadas will be hard.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot vadas will not cook through and will not be crispy.
    • Place about 1 tablespoon of batter into the oil. Fry the vada in small batches. Fry vadas until golden-brown all around. Moong Dal Vada should be crispy from outside and should be soft inside.

    Notes

    Serve Moong Dal Pakoras Mint Chutney, or
    . 
    Keyword Crispy Bhajia, Favorite Snack, Gluten Free, Vegan
    Tried this recipe?Let us know how it was!

    Moong Dal Vada A Crispy Delight

    Moong Dal Vada, a beloved Indian snack, is a crispy and flavorful fritter that is enjoyed by people across India, particularly during the monsoon season. This delightful snack, made from split green gram (moong dal), is known for its light and crunchy texture. 

    Perfectly spiced and golden brown, Moong Dal Vada is a treat that pairs wonderfully with a cup of hot tea. Whether you’re looking for a savory appetizer for a gathering or a simple snack to enjoy on a rainy day, this moong dal vada recipe is sure to become a favorite.

    Cultural and Traditional Importance 

    Moong Dal Vada holds a special place in Indian cuisine, especially in regions like Gujarat and Rajasthan, where it is a popular street food and home-cooked snack. This dish is often prepared during festivals, family get-togethers, or even as a quick evening snack. The crispy exterior and the soft, fluffy interior make it a crowd-pleaser, especially when served with tangy chutneys or yogurt dips.

    In Indian households, Moong Dal Vada is more than just a snack; it’s a symbol of warmth and hospitality. Offering these vadas to guests, especially during the festive season, is a tradition that has been passed down through generations. The simplicity of the ingredients combined with the robust flavors of Indian spices makes this dish a timeless classic.

    Health Benefits and Dietary Considerations 

    Moong Dal Vada is not just delicious but also packed with nutritional benefits. Moong dal is known for being a good source of protein, fiber, and essential vitamins. This makes the vada not only tasty but also a healthier alternative to other fried snacks. Since this recipe does not include onion or garlic, it is suitable for those following a Jain diet or those who prefer to avoid these ingredients for personal or religious reasons.

    The use of moong dal also makes these vadas easier to digest compared to other lentils, making them a great option for those with sensitive stomachs. Moreover, Moong Dal Vada is naturally gluten-free, making it an excellent choice for people with gluten sensitivities.

    Recipe Variations 

    While the traditional moong dal vada recipe is delightful on its own, there are several variations that you can explore to suit your taste preferences:

    Paneer Pakora: Paneer Pakora is a tasty tea-time snack. Marinated paneer dipped in a batter and deep-fried makes a crispy mouth-watering snack.

    Palak Pakora: This version adds spinach to the batter, giving the pakoras a vibrant green color and an additional nutritional boost.

    Aloo Pakora: Made with thin slices of potatoes, these pakoras are crispy on the outside and soft on the inside, making them a favorite among potato lovers.

    Mixed Vegetable Pakora: A more colorful and varied version, this pakora includes a mix of different vegetables, offering a delightful medley of flavors in each bite.

    Serving Suggestions 

    Moong Dal Vada is best enjoyed fresh and hot, right out of the frying pan. It can be served as an appetizer or snack, accompanied by a variety of chutneys such as Mint Chutney or Tamarind Chutney. For a more complete experience, pair the vadas with a cup of hot masala chai. These vadas are also perfect for serving at parties or gatherings, as they are easy to make in large batches and are sure to impress your guests.

    For a more filling meal, you can serve Moong Dal Vada alongside a light salad or with Curd Rice, providing a refreshing contrast to the spicy and crunchy vadas. Another great option is to serve them with a bowl of warm soup, making for a comforting and satisfying meal.

    Conclusion 

    Moong Dal Vada is a quintessential Indian snack that brings together the best of flavors and textures. Its crispy exterior and soft interior make it a delightful treat that is hard to resist. Whether you’re enjoying it on a rainy day, serving it to guests, or simply indulging in a snack craving, this easy pakora recipe will never disappoint. The versatility of the moong dal vada recipe also means that you can easily adapt it to your taste preferences, ensuring that it remains a favorite in your kitchen.

    Frequently Asked Questions (FAQs)

    How to make moong dal vada?

    Moong Dal Vada is made by grinding soaked moong dal into a batter, which is then spiced and fried until golden and crispy. It’s a simple and straightforward recipe that delivers delicious results every time.

    What are the variations of pakoras I can try?

    You can try variations such as Chana Dal Pakora, Palak Pakora, Aloo Pakora, and Mixed Vegetable Pakora.

    Is Moong Dal Vada gluten-free?

    Yes, Moong Dal Vada is naturally gluten-free, making it an excellent snack option for those with gluten sensitivities.

    What is the best way to serve Moong Dal Vada?

    Serve Moong Dal Vada hot with chutneys like Mint Chutney or Tamarind Chutney, and enjoy with a cup of hot tea for a perfect snack.

    Can I store leftover Moong Dal Vada?

    While Moong Dal Vada is best enjoyed fresh, you can store leftovers in an airtight container for up to a day. Reheat in an oven to regain some of the crispiness before serving.

  • Spinach Triangles Cheese Crackers

    Spinach Triangles Cheese Crackers

    Spinach Triangles Cheese Crackers

    Spinach crackers are crisp appetizer flavored with cheese and mildly spiced makes tasty snack.
    No ratings yet
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    Course Appetizer
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1 cup all purpose flour (maida, plain flour)
    • ½ cup semolina (fine sooji)
    • ½ tbsp salt
    • ¼ tbsp baking soda
    • 3 tbsp butter
    • ½ tbsp cumin seeds
    • ½ tbsp chili flakes
    • ½ cup grated parmesan cheese
    • ¾ cup spinach puree
    • Oil to fry

    Instructions
     

    • Mix all purpose flour, semolina, salt, chili flakes, cumin seeds, and baking soda in a bowl together.
    • Add the butter and parmesan cheese, mix well it will be consistency of bread crumb.
    • Add the spinach puree and make firm dough.
    • Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
    • Divide the dough in 16 equal parts and make them into balls.
    • Roll the dough about into a 5-inch circle.
    • Slice the each roll dough in 4 pieces in triangle shape.
    • Heat the oil in a frying pan on medium heat.
    • The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
    • Make sure to place just enough chips so you can turn them over easily when frying. Fry the chips until both sides are light golden in color.
    • After chips come to room temperature they should become crisp.

    Notes

    Tips
    1. Spinach chips can be stored for weeks in airtight containers.
    2. If the chips are cooked on high heat, they will be soft.
    Keyword Spinach Triangles Cheese Crackers
    Tried this recipe?Let us know how it was!

  • Falafel Sandwich

    Falafel Sandwich

    Falafel

    Falafel Sandwich

    Falafel is a popular Middle Eastern chick pea patty sandwich. Falafel is stuffed in pita bread with salad and sauce.
    No ratings yet
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    Prep Time 15 minutes
    Cook Time 30 minutes
    Course sandwich
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup dried chick peas (garbanzo, kabli chana)
    • 2 tbsp chopped parsley
    • 2 tbsp chopped cilantro
    • 1 green chili
    • 1/4 inch piece of ginger
    • 1 1/2 tbsp salt adjust to taste
    • 1 tbsp cumin seeds
    • 1 tbsp red chili flakes
    • 1/4 cup all purpose flour (plain flour, maida)
    • Also need oil to fry
    • 1/4 cup sesame seeds
    • 1 1/4 tbsp salt adjust to taste
    • 2 tbsp lemon juice
    • 2 tbsp olive oil
    • 1/2 tbsp cumin seeds
    • 2 tbsp chopped parsley
    • 2 tbsp chopped cilantro
    • 1 green chili adjust to taste
    • 1/4 cup water use as needed
    • 2 cup of thinly sliced lettuce
    • 2 medium size chopped tomatoes
    • 1/2 cup chopped cucumber
    • 4 pocket pita bread

    Instructions
     

    • In a small frying pan dry roast the sesame seeds on medium heat for 2-3 minutes.
    • mix all the ingredients and blend to make a pourable paste use water as needed
    • Keep it aside.
    • Soak the chickpeas in 4 cups of water over night. After soaking chickpeas will be about 2 and half time in volume.
    • In pressure cooker add chickpeas with the 3 cups of water. Close the cooker and put the pressure on.
    • Cook on medium high heat.
    • As pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
    • Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be just tender not very soft.
    • Drain the water and let it cool; combine all the ingredients for falafel grind using food processor, mixture should be grainy. If needed add few spoons of water.
    • Divide the mixture in 24 equal parts or make them as desired size patties.
    • Heat oil in a frying pan on medium high heat.
    • The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put small piece of dough in oil. The dough should come up but not change color right away.
    • Slowly drop the falafel patties in the oil and fry until they are brown in color both sides. It should take about 5-6 minutes to cook each batch.
    • Keep the patties aside.

    Notes

    Serving suggestion
    1. Take pita bread and heat over the skillet on medium high heat both sides lightly.
    2. Slice the pita bread from center in half take one part and open from center looking like a pocket.
    3. Fill the pita pocket with chopped lettuce so it 1/3 full. Next add some chopped tomatoes and cucumber.
    4. Pour about one tablespoon of tahini sauce, 3 to 4 pieces of falafel and again tahini sauce.
    5. It’s best to serve the sandwich with hot falafels. Falafels can be easily re-heated before serving using an oven or toaster oven.
     
    Variation
    Serve the falafel over green salad use the tahini sauce as a dressing.
    Keyword sandwiches
    Tried this recipe?Let us know how it was!

  • Muthia

    Muthia

    Muthia (Steamed Dumpling)

    Muthia (Steamed Dumpling)

    Muthias are steamed spiced dumplings, made with gram flour (besan), cabbage, and spices. They make a tasty appetizer or snack.
    Serves 4.
    3.67 from 3 votes
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Muthia

    • ½ tsp sugar
    • ⅛ tsp citric acid
    • 4 cup cabbage very fine shredded
    • 1 cup gram flour basen (available in Indian grocery stores)
    • 2 Tbsp whole wheat flour
    • 2 Tbsp chopped fenugreek leaves can be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi fenugreek can also be replaced with chopped cilantro (hara dhania)
    • 2 chopped green chili adjust to taste
    • 1 tsp cumin seed jeera
    • ½ tsp turmeric haldi
    • 1 tsp salt adjust to taste
    • 2 Tbsp oil

    For Seasoning and Garnish

    • 2 Tbsp oil
    • ½ tsp mustard seeds
    • 1 Tbsp sesame seeds til
    • 4 whole red chili
    • 2 Tbsp chopped cilantro hara dhania

    Instructions
     

    • Combine gram flour, whole wheat flour, fenugreek, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
    • Add the cabbage to the flour mixture and mix well to make soft dough. Add water if needed .
    • Grease your fingers and divide the mixture into 14 pieces. Drop slowly onto the steamer and steam, covered, 18 to 20 minutes. Test by inserting a knife; blade should come out clean.
    • Let the muthias cool. Cut each one into two pieces off and then slice them in two pieces.

    Making Seasoning

    • Heat the oil in the frying pan over medium high heat. Add the mustard seeds. Once they crack, add the sesame seeds and red chili and stir-fry the mixture a few seconds.
    • Add muthias and stir-fry them for three to four minutes until they are light brown.Garnish them with chopped cilantro.
    • Serve them hot or at room temperature.

    Notes

    Additional Notes
    • Steam immediately after preparing the mixture. If you allow it to sit, it will be too soft. If you have more than one batch, hold the salt and add it one batch at a time or it will be too soft.
    • Muthias can be refrigerated for 3 to 4 days.
    • Muthias can be frozen before seasoning. When ready to serve, thaw the frozen muthias and season them.
    Variation
    You can substitute zucchini or bottled gourd (also known as doodhi, loki or ghia) for the cabbage. Because theses vegetables have more water content, after shredding lightly squeeze them between your palms to remove the excess water before making the mixture.
    Serving suggestions
    • Muthias are great with cilantro chutney.
    • Muthias can be served just after steaming, but before seasoning, with cilantro chutney.
    Keyword Cabbage, Cabbage Dumpling, Healthy, Muthia, Muthiya, Steamed, Vegan
    Tried this recipe?Let us know how it was!
  • Khasta Kachori

    Khasta Kachori

    Khasta Kachori

    Khasta Kachori

    Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch. Khasta kachori is one of the dish you can eat for any meal! Serve them for breakfast with potato curry with yogurt. kachori makes a mouthwatering appetizer and can be served with, Green Chutney, and tamarind chutney. How about serving for dinner with Aloo Dum. This is one of those recipe you make when you want to impress someone. Kachories can also be stored in air tight container for a week.
    4.16 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Course Appetizer
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup all purpose flour maida, plain flour
    • ¼ tsp salt
    • 2 Tbsp oil canola, or vegetable
    • ¼ cup cold water more or less as needed

    Filling

    • ¼ cup washed moong dal, yellow
    • 1 tsp fennel seeds coarsely ground saunf
    • 1 tsp red chilly flakes
    • ¼ tsp ginger powder saunth
    • ½ tsp mango powder amchoor
    • ⅛ tsp asafetida hing
    • ½ tsp salt
    • 2 Tbsp water

    Instructions
     

    Making Dough

    • Mix the flour, salt and oil. Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.

    Filling

    • Grind the moong dal dry, almost to a powder.
    • Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes color slightly. Stir continuously. Turn off the heat. Add all the spices mix well. Let the mixture cool off. Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with demp cloth.

    Making Kachories

    • Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
    • Let the filled ball sit for three to four minutes before rolling.
    • Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.
    • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
    • Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
    • Kachories can be stored for at least a week in an airtight container

    Notes

    Additional Tips
    Don’t roll the kachoris with a rolling pin. Rolling pins can create small holes in the dough that let the oil seep into the kachoris, and they can also cause the kachoris to come out with one side thicker than the other.
    Variation
    Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same.
    Serving suggestions:
    Kachoris can be served plain, with Tamarind Chutneys, chola, or with Aloo Dum.  Serve them as a chat, pouring plain yogurt and chutney on top.
    Tried this recipe?Let us know how it was!

    Khasta Kachori Recipe: How to make Khasta Kachori

    Khasta Kachori, a popular Indian street food delicacy, is a deep-fried pastry filled with a spicy and flavorful stuffing. This crispy and indulgent snack is loved for its rich taste and satisfying crunch, making it a favorite among food enthusiasts.

    Khasta Kachori Recipe: 

    Rich Flavor Profile: Khasta Kachori is bursting with a medley of spices and aromatics, creating a symphony of flavors with every bite. The combination of ingredients like lentils, spices, and herbs provides a unique and indulgent taste experience.

    Satiating Snack: Despite its small size, Khasta Kachori is incredibly filling and satiating, making it an ideal snack option to curb hunger pangs between meals or as a satisfying accompaniment to tea or coffee.

    Versatile: While traditionally served as a snack, Khasta Kachori can also be enjoyed as a part of a larger meal. It pairs well with various chutneys, sauces, and accompaniments, allowing for endless culinary creativity.

    Convenience: Khasta Kachori can be prepared in advance and stored for later consumption, making it a convenient snack option for busy days or entertaining guests.

    Variations of Kachori:

    1. Mattar Ke Kachori: Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main meal.
    2. Raj Kachori: Raj Kachori is a spicy chaat bowl filled with delicious condiments. It has refreshing flavors and makes for a unique food experience. Guests will have fun filling their own Kachoris according to their taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful presentation and are thoroughly enjoyed by just about everyone.
    3. Mawa Kachori: Mawa Kachori is an exotic dessert. This is a delicacy from the state of Rajasthan. Rajasthan is known for its rich food and culture. Pastry filled with an aromatic mixture of Mawa and nuts makes a very festive dessert.
    4. Urad Dal Kachori: Dal kachori is a delicacy from north India. Dal kachori is a spicy puffed pastry. Traditionally kachoris are sold at a sweet and snack shop. These mouthwatering Dal kachoris can be served as a snack, chaat or part of main meal, making the meal exotic.

    Tips for Making Perfect Khasta Kachori

    Prepare the Dough with Care: The key to crispy and flaky Khasta Kachori lies in the dough preparation. Use a combination of all-purpose flour (maida) and semolina (sooji) to achieve the desired texture. Ensure that the dough is firm yet pliable to prevent it from becoming too soft during frying.

    Fry at the Right Temperature: Fry the kachoris in hot oil over medium-high heat to ensure that they cook evenly and develop a golden-brown crust. Avoid overcrowding the frying pan to maintain the oil temperature and prevent the kachoris from absorbing too much oil.

    Seal the Edges Properly: To prevent the filling from leaking out during frying, seal the edges of the kachoris tightly before frying. Press the edges together firmly and ensure that there are no gaps or openings.

    Serve Fresh and Hot: Khasta Kachori is best enjoyed fresh and hot, straight out of the frying pan. Serve it with your favorite chutneys, sauces, or accompaniments for a delightful snacking experience.

    FAQs about Khasta Kachori:

    Can I make Khasta Kachori ahead of time? 

    While Khasta Kachori is best enjoyed fresh, you can prepare the dough and filling in advance and assemble the kachoris just before frying to save time.

    Can I bake Khasta Kachori instead of frying? 

    While traditional Khasta Kachori is deep-fried for that signature crispy texture, you can try baking them for a healthier alternative. However, the texture and taste may differ slightly.

    What are the best accompaniments for Khasta Kachori? 

    Khasta Kachori pairs well with a variety of chutneys such as tamarind chutney, mint chutney, or coriander chutney. It also tastes delicious with a dollop of yogurt and a sprinkle of chaat masala.

    Is Khasta Kachori suitable for vegetarians? 

    Yes, Khasta Kachori is a vegetarian dish as it contains no meat or animal products. It’s a popular choice among vegetarians and vegans alike.

    Khasta Kachori is not just a snack; it’s a culinary delight that excites your taste buds with its crispy exterior and flavorful filling. Whether enjoyed as a street food treat or homemade snack, its rich taste and versatility make it a beloved favorite in Indian cuisine. 

  • Dal Bati Recipe

    Dal Bati Recipe

    Dal Bati

    Dal Bati (Rajasthani cuisine)

    When you mention about Rajasthani food dal bati has to be on the top of the list, otherwise it is incomplete. Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread rolls and the combination is known as dal bati. Traditionally bati is cooked over charcoal, but oven also works great.
    My daughter in law is from Jaipur, Rajasthan; I can entice her any time just mentioning dal bati and gatte ki kadhi.  First time I had dal bati in Jaipur, Apno Gaon a restaurant with village setting that was a memorable experience. They served dal bati with buttermilk known as chaach. I suggest having this for leisurely lunch/dinner.
    3.20 from 10 votes
    Print Recipe Pin Recipe
    Course dal
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/4 cup chana dal (split gram)
    • 1/4 cup toor dal
    • 1/4 cup moong dal (split with skin)
    • 1/4 cup urad dal (split black lentil with skin)
    • 1/4 tbsp turmeric (haldi)
    • 2 tbsp ginger grated
    • 1-1/2 tbsp salt
    • 1 tbsp coriander powder (dhania)
    • 2 tbsp mango powder (amchoor)
    • 1/2 tbsp garam masala

    For seasoning

    • 3 tbsp clarified butter (ghee)
    • 1 tbsp cumin seeds
    • 1/8 tbsp asafetida (hing)
    • 1/2 tbsp chili powder
    • 2 dried red chili broken in pieces

    For Bati

    • 1 cup whole wheat flour (roti ka atta)
    • 1/4 cup fine sooji (semolina)
    • 1/8 tbsp baking powder
    • 1/2 tbsp salt
    • 1/4 cup clarified butter (ghee)
    • 1/2 cup milk use as needed

    For serving

    • About 1/4 cup hot clarify butter (ghee)

    Instructions
     

    • Combine all dals, wash changing water few times. In a pressure cooker add dal with 4 cups of water, salt, turmeric, coriander powder, and ginger, cook on medium high.
    • After pressure cooker start steaming lower the heat to medium and cook for about eight minutes. Turn off the heat; wait until all the steam has escaped before opening the cooker.
    • Dal should be soft and mushy, consistency of the pourable batter, if needed add hot water. The consistency of the dal will thicken over time.
    • Add garam masala and amchoor, mix it well.
    • Heat ghee in a small saucepan for seasoning; after ghee is moderately hot add cumin seeds as they crack add asafetida, red chilies and red chili powder.  Stir for a few seconds. To prevent the spices from burning, you may add 1 teaspoon of water.  Pour spiced Chaunk over dhal. Mix it well and let it simmer for two to three minutes.
    • Dal is ready.

    For the Bati

    • Preheat the oven to 350 degree F.
    • In a mixing bowl mix all the dry ingredients together, flour, sooji, salt and baking soda. Add the ghee and mix with fingers, add the milk as need to make firm dough, knead the dough well. Set aside for about 10 minutes.
    • Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball and will have cracks all over; this will help them to cook all the way through. Arrange the batis over cookie sheet about one inch apart and place the pan on middle oven rack and bake at 350 degree F in a preheated oven for 25 minutes. Turn them over and bake for another 30 minutes until batis are golden brown all around.
    • Break one bati from one side to make sure they have cooked through.

    Notes

    How to Serve
    1. Break the bati into two pieces and pour about one teaspoon of hot melted ghee over and serve with bowl of hot dal.
    2. If you have baked the batties earlier heat the batties in oven for about 10 minutes.
    Tried this recipe?Let us know how it was!

    How to make Dal Bati: A Flavorful Rajasthani Specialty

    Dal Bati is a quintessential Rajasthani dish that consists of two main components: dal (lentils) and bati (baked wheat flour balls). This dal bati recipe is a beloved vegan culinary delight in Rajasthan, known for its hearty flavors and wholesome ingredients. Served with a side of churma (sweetened crushed wheat) or form of bread, dal bati is a complete meal that offers a perfect balance of savory and sweet flavors, making it a favorite among food enthusiasts.

    To prepare the dal, begin by combining all the lentils and thoroughly washing them, changing the water a few times to remove any impurities. Once cleaned, transfer the lentils to a pressure cooker and add four cups of water along with salt, turmeric, coriander powder, and ginger. Place the pressure cooker on medium-high heat and allow it to come to pressure. Once pressurized, reduce the heat to medium and let the dal cook for approximately eight minutes.

    After cooking, turn off the heat and allow the pressure to release naturally before opening the cooker. The dal should have a soft and mushy consistency, resembling pourable batter. If needed, adjust the consistency by adding hot water, keeping in mind that the dal will thicken over time. Once cooked, stir in the garam masala and amchoor to enhance the flavors.

    For the seasoning, heat ghee in a small saucepan until moderately hot. Add cumin seeds and let them crackle, then add asafetida, red chilies, and red chili powder. Stir the spices for a few seconds, being careful not to burn them. If necessary, add a teaspoon of water to prevent burning. Once the spices are fragrant and well combined, pour the seasoned ghee over the dal mixture.

    Stir well to incorporate the flavors and allow the dal to simmer for two to three minutes, allowing the spices to infuse into the dish. Moving on to the preparation of the bati, preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, combine all the dry ingredients including flour, sooji (semolina), salt, and baking soda. Add ghee to the dry ingredients and mix thoroughly with fingers until the mixture resembles coarse crumbs. Gradually add milk as needed to form a firm dough, and knead the dough well to ensure even distribution of ingredients. Let the dough rest for about 10 minutes to allow the gluten to relax.

    Divide the dough into eight equal portions and shape each portion into rough balls. The dough balls may have cracks, which is normal and aids in even cooking. Arrange the batis on a cookie sheet, leaving about an inch of space between each one, and place the sheet on the middle rack of the preheated oven. Bake the batis for 25 minutes, then turn them over and bake for an additional 30 minutes or until they are golden brown all around. To ensure they are cooked through, break one bati open from the side.

    To serve, break the bati into two pieces and drizzle about a teaspoon of hot melted ghee over each piece. Serve the batis alongside a bowl of hot dal for a comforting and flavorful meal. If the batis were baked earlier and have cooled, reheat them in the oven for about 10 minutes before serving to ensure they are warm and crisp.

    Tips for Perfect Dal Bati

    • Consistency of Bati Dough: Ensure that the bati dough is firm and smooth, as it will help in shaping the batis and prevent them from crumbling during baking.
    • Baking Temperature and Time: Bake the batis at a moderate temperature until they are golden brown and crispy on the outside, ensuring they are evenly cooked throughout.
    • Tempering Technique for Dal: Take care while tempering the dal to ensure the spices are well-infused and aromatic, enhancing the flavor of the dish.

    Variations of Dal Bati

    • Stuffed Batis: Add a flavorful stuffing of spiced mashed potatoes or paneer (Indian cottage cheese) inside the batis for an extra burst of flavor and texture.
    • Sweet Churma: Customize the churma by adding jaggery or gur instead of powdered sugar for a richer and more traditional sweetness.

    Benefits of Dal Bati

    • High in Protein and Fiber: Dal bati is a nutritious meal that provides a good amount of protein and fiber from the lentils and whole wheat flour, promoting satiety and aiding in digestion.
    • Rich in Essential Nutrients: Packed with essential vitamins, minerals, and antioxidants, dal bati offers a nourishing and wholesome meal option for individuals of all ages.

    Frequently Asked Questions (FAQs)

    Can I make dal bati without an oven?

    • Yes, you can cook the batis on a stovetop over an open flame or in a traditional tandoor for authentic flavor and texture.

    Can I use different types of lentils for the dal?

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

    Is Dal Baati a vegetarian dish?

    • Yes, Dal Baati is a vegetarian dish that’s popular among vegetarians and non-vegetarians alike for its rich flavors and wholesome ingredients.

    Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.

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

  • Veggie Burger (kala Chana Burger)

    Veggie Burger (kala Chana Burger)

    Veggie Burger

    Veggie Burger (kala Chana Burger)

    This is a healthy, delicious and nutritious veggie burger. The main ingredient for the patty is kala chana also known as Bengal gram. Kala chana is protein-rich and healthy. I used kala chana and potatoes with spices to make patties. Then, I garnished them with vegetables and chutney. This is my friend Sarita’s recipe. I have tried many veggie burgers and this is by far the best one! You will love this veggie burger.
    No ratings yet
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    Course sandwich
    Cuisine Indian
    Servings 6 burger

    Ingredients
      

    • Burger buns
    • 2 tablespoons butter soft

    For patties

    • 1/2 cup kala chana also known as Bengal gram
    • 1 cup potato boiled peeled and mashed
    • 2 teaspoons ginger chopped
    • 1 green chili cut into 3-4 pieces adjust to taste
    • 2 tablespoons cilantro chopped (hara dhania)
    • 2 teaspoons fennel seeds coarsely ground
    • 2 teaspoons coriander powder (dhania)
    • 1/4 teaspoon garam masala
    • 1 teaspoon mango powder (amchoor)
    • 1 teaspoon lemon juice
    • 1/4 teaspoon red pepper adjust to taste
    • 1 teaspoon salt
    • 2 tablespoons oil

    For garnishing

    For both chutney check my web site I have done these recipe earlier

    Instructions
     

    • In heavy bottom frying pan heat 2 teaspoons of oil and stir-fry cabbage and bell pepper for about 2 minutes, they should be still crispy. Sat aside.
    • Wash the Bengal gram changing water 3-4 times, and soak them in 3 cups of water for at least three hours. Cook them in 2 cups of water until kala chana is soft and tender, after it comes to boil it should take about 20 minutes. Notes: Cook them without salt whole lentils cook faster without salt.
    • Drain the remaining water.
    • Grind the Bengal gram (without adding any water), ginger and green chili in food processor. This will become grainy and thick dry mix.
    • Remove from food processor and add potato, cilantro, fennel, coriander, red chili powder, mango powder, garam masala, salt and lemon juice, mix it well. If it is too dry add little water as needed. Divide them in six equal parts and make them in thick patty.
    • Heat the skillet over medium heat, grease the skillet generously and put the petties over. Grease the patties from the top and grill from both sides until they golden brown. It should take about 8 minutes.
    • Next grill the buns lightly butter.
    • Assemble the vegetable burger one side of the bun spread the cilantro chutney put petty over, put some grilled veggies and drizzle the tamarind chutney.
    • Delicious veggie burger is ready to serve.

    Notes

    These patties can be refrigerated for 3 to 4 days or patties can be freezed for about a month. Veggie patties you can also serve them as an appetizers with chutney.
    Veggie Burger Sandwich also good for lunch box
    Tried this recipe?Let us know how it was!

  • Peanut Chikki (Peanut Brittle)

    Peanut Chikki (Peanut Brittle)

    Peanut Chikki

    Peanut Chikki (Peanut Brittle)

    Peanut chikki or peanut brittle is a delicious homemade sweet snack. This recipe is super simple and easy with very few ingredients, peanuts, sugar and touch of ginger and salt. Ginger adds a very nice tanginess to the chikki.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 19 minutes
    Course Dessert
    Cuisine Indian
    Servings 12 peanut chikkies

    Ingredients
      

    • 1 cup peanuts shelled unsalted raw
    • 1 cup sugar
    • 2 teaspoons of clarified butter or ghee
    • 1/4 teaspoon salt
    • 2 teaspoons ginger juice

    Instructions
     

    • Grease about 5×7 plate and set aside.
    • Dry roast the peanuts on medium heat stirring continuously for about 6 to 7 minutes until golden brown. Remove from pan, wait till they cool off rub between your palms and remove most of the skin. Lightly crush the peanuts.
    • In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, ginger, and salt.
    • Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
    • Add peanuts stir quickly. Pour over the greased plate and spread evenly.
    • Cool for a few minutes chikki should be warm, cut them in about 1-1/2 inch square.
    • Store them in air tight container

    Notes

     Note: To make the ginger juice grate the ginger using fine shredder and then press it between your fingers to yield the juice.
    Tried this recipe?Let us know how it was!

  • Pita Sandwich with homemade Hummus spread

    Pita Sandwich with homemade Hummus spread

    Recipe submitted by Sonal

    Pita Sandwich with homemade Hummus spread

    Pita Sandwich with homemade Hummus spread

    Pita Sandwich with homemade Hummus spread is a happy, healthy, quick and delicious sandwich! This is one of my favorites.
    No ratings yet
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    Course sandwiches
    Cuisine Indian
    Servings 0

    Ingredients
      

    for Sandwich

    • Pocket pita bread – cut into half
    • 1 Cheddar cheese slice (optional)
    • 2 tablespoons Hummus
    • 1/4 cup Alfalfa sprouts
    • 2 slices Avocado
    • 2 slices Tomato
    • 2 slices Cucumber
    • 1 leaf Lettuce
    • 1-2 small slices Jalapeno (optional) – deseeded, cut
    • 1/4 teaspoon Olive oil

    for Hummus

    • 2 1/2 cups Garbanzo beans
    • 3-4 tablespoon Tahini
    • 2 tablespoons Olive oil
    • 2 tablespoons Lemon juice
    • 4 cloves Garlic
    • 1 tablespoon Coriander powder
    • Salt – to taste
    • no more than 1/2 cup Water – as necessary

    Instructions
     

    First Make hummus as follows:

    • Soak garbanzo beans overnight (or use canned garbanzo beans, for which, no soaking required).
    • If using fresh, add some salt and pressure cook until soft.
    • Puree the garbanzo beans in a blender, gradually adding, tahini paste (available in most grocery stores), peeled garlic, coriander powder, salt (if needed), lemon juice, and water, one after the other.
    • The mixture can be made either very smooth or a little coarse.
    • Remove it in a bowl, add olive oil, mix.

    Now, assemble the Sandwich:

    • Cut the pocket pita bread into half, make pocket and put the cheese slice inside.
    • Brush the top of the pita bread with olive oil (optional)
    • Heat it for a few minutes in toaster oven, till the cheese starts melting.
    • Remove from the toaster, spread hummus, add lettuce, tomato, cucumber, avocado slices and alfafa sprouts and top it with jalapeño (optional).
    • Optionally, if packing for office/school tiffin, can keep the hummus spread and veggies on the side, and put it in sandwich when eating. This keeps the sandwich crisp and fresh.

    Notes

    Makes a very happy, healthy, cute looking sandwich for children’s school tiffin.
    Tried this recipe?Let us know how it was!