Tag: Potluck Dishes

The Ultimate Guide to Potluck Dishes
Potlucks are a fantastic way to enjoy a variety of dishes while sharing the cooking responsibilities. Whether you’re hosting a gathering or attending one, having a repertoire of delicious and crowd-pleasing dishes is essential.

This guide will provide you with a range of easy party foods for potluck dishes that are not only tasty but also easy to prepare. From appetizers to desserts, these potluck recipes are sure to impress your guests.
What is a Potluck Dish?
A potluck dish is a meal or item of food that each guest brings to a communal gathering. The concept of a potluck is that each participant contributes a different dish, ensuring a diverse spread of food. Potluck dishes can range from appetizers and salads to main courses and desserts, making it a versatile and enjoyable way to share meals. It’s a great way to experiment and try new and fusion recipes and share your culinary skills with others.
Appetizer Potluck Dishes

Stuffed Bell Peppers: These colorful and flavorful peppers can be filled with a variety of ingredients, such as quinoa, black beans, and cheese. They are a healthy and visually appealing potluck dish.
Vegetable Spring Rolls: Fresh and crunchy, these spring rolls are perfect for any potluck. They can be served with a variety of dipping sauces, making them a versatile appetizer.
Caprese Skewers: Simple yet elegant, these skewers feature cherry tomatoes, fresh mozzarella, and basil leaves drizzled with balsamic glaze. They are quick and easy to assemble, making them an ideal easy potluck dish.
Spinach and Artichoke Dip: A classic favorite, this creamy dip can be served with bread, crackers, or vegetables. It’s always a hit at potlucks.
Hummus and Pita Chips: An easy and healthy option, homemade or store-bought hummus served with pita chips is a great appetizer that everyone will enjoy.

Main Course Potluck Dishes

Vegetable Lasagna: Layers of pasta, vegetables, and cheese make this dish a hearty and satisfying option. It’s one of the best potluck dishes for feeding a crowd.
Quinoa Salad: Light and nutritious, quinoa salad can be customized with a variety of vegetables, nuts, and dressings. It’s a versatile dish that can be served hot or cold.
Chickpea Curry: Rich and flavorful, chickpea curry is a fantastic vegetarian main course. Serve it with rice or naan bread for a complete meal.
Stuffed Portobello Mushrooms: These mushrooms can be stuffed with a variety of ingredients, such as spinach, feta, and breadcrumbs. They are a delicious and filling option for a potluck.
Vegetable Stir-Fry: Quick and easy to prepare, a vegetable stir-fry is a colorful and healthy main course. Use a variety of vegetables and a tasty sauce to make this dish stand out.

Side Dish Potluck Dishes

Roasted Vegetables: Simple yet flavorful, roasted vegetables are a great addition to any potluck spread. Use a mix of your favorite vegetables, such as carrots, bell peppers, and zucchini.
Greek Salad: A refreshing and light side dish, Greek salad is made with tomatoes, cucumbers, olives, and feta cheese. It’s a great option for a summer potluck.
Potato Salad: A classic side dish, potato salad can be made in many different ways. Opt for a version with a light vinaigrette or a creamy dressing.
Couscous Salad: Fluffy and light, couscous salad can be mixed with a variety of vegetables and herbs. It’s a quick and easy side dish that everyone will love.

Dessert Potluck Dishes

Fruit Salad: A refreshing and easy dessert recipe , fruit salad can be made with a variety of seasonal fruits. Add a touch of honey or lime juice for extra flavor.
Brownies: Rich and chocolatey, brownies are always a hit at potlucks. Make a batch of your favorite recipe and watch them disappear.
Lemon Bars: Tangy and sweet, lemon bars are a delightful dessert. They are easy to make and can be cut into small squares for easy serving.
Carrot Cake: Moist and flavorful, carrot cake is a crowd-pleaser. Top it with cream cheese frosting for an extra special treat.
Mini Cheesecakes: Individual cheesecakes are perfect for potlucks. They can be made in muffin tins and topped with fruit, chocolate, or caramel.

FAQs
Q: What is a potluck dish?
A: A potluck dish is a meal or item of food that each guest brings to a communal gathering. The concept of a potluck is that each participant contributes a different dish, ensuring a diverse spread of food.
Q: What are the best foods to bring to a potluck?
A: Some of the best potluck dishes include stuffed bell peppers, vegetable lasagna, quinoa salad, chickpea curry, and fruit salad. These dishes are not only delicious but also easy to prepare and transport.
Q: Can potluck dishes be made in advance?
A: Yes, many potluck dishes can be made in advance. This allows you to prepare your dish ahead of time and focus on enjoying the gathering.
Q: What are some easy potluck dishes?
A: Easy potluck dishes include hummus and pita chips, roasted vegetables, brownies, and mini cheesecakes. These dishes are quick to make and always popular at gatherings.
Q: Are there vegetarian options for potlucks?
A: Yes, there are many traditional Indian recipes which are vegetarian options for potlucks. Dishes like vegetable stir-fry, chickpea curry, spinach and artichoke dip, and carrot cake are great choices.
Conclusion
Finding the perfect potluck dishes doesn’t have to be a challenge. With these recipes, you can create a delicious and diverse spread that will impress your guests. Whether you’re looking for easy potluck dishes, potluck recipe ideas, or the top 10 potluck dishes, this guide has you covered. Enjoy the variety and camaraderie that potlucks bring, and happy cooking!

Explore more recipes on Manjula’s Kitchen and discover the joy of cooking nutritious and delicious food.

Potato Curry Recipe
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.

5 from 1 vote

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Course gravy
Cuisine Indian

Servings 2

Ingredients

4 boiled 4 potatoes medium size, boiled peeled and cut into 1/3” cubes that will make about 3 cups of cubed potatoes
2 tbsp oil
1/2 tbsp mustard seeds (rai)
2 whole dried red chilies
1/4 tbsp turmeric (haldi)
8-10 curry leaves
1 tbsp salt adjust to taste
3 whole dried red chilies
1/4 cup grated coconut
Approx. 2 tbsp tamarind pulp(imli)
1/2 tbsp mustard seeds (rai)
1 tbsp coriander (dhania)

Instructions

Soak tamarind in about ¼ cup of hot water, mix it well and squeeze out the pulp, recipe needs about 2 tablespoons of pulp. Set aside.
For gravy dry roast chilies, mustard seeds and coriander over medium heat for about 1 minute.
First grind the dry ingredient red chili, mustard seeds, and coriander, into coarse powder. Add coconut, tamarind pulp and ¼ cup water to make it into a paste. While blending use water as needed to make paste. If you prefer mild take the seeds out of red chili before blending. Set aside.
Heat the oil in a sauce pan add mustard seeds red chilies, and curry leaves, as seeds crack add potatoes, salt and turmeric. Stir for about 1-2 minutes.
Add coconut paste and mix it well; add about 1-1/2 cups of water.
After potatoes come to boil let it cook covered for 4-5 minutes over medium heat.
Note: The dish absorbs water while sitting. Add more water as needed to keep the gravy consistency of your liking. Let it cook on low heat for few more minutes.
Potato with Coconut Gravy is ready to serve.

Notes
Serving Suggestions
Potato with Coconut goes well Plain Paratha or Puri.

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Potato Curry in Coconut Milk | Potato Coconut Curry Recipe | Potato in Coconut Gravy

How to Make Potato in Coconut Gravy: A Step-by-Step Guide to a Tasty Dish

Potato Curry in Coconut Milk, also known as Potato in Coconut Gravy, is a delectable Indian dish that beautifully combines the rich creaminess of coconut milk with the heartiness of potatoes. This recipe is a staple in many households, known for its aromatic flavors and creamy texture. Whether you are a seasoned cook or a beginner, this recipe will guide you through creating a dish that is both comforting and flavorful.

The Essence of Potato Curry in Coconut Milk

This dish is a perfect example of how simple ingredients can come together to create something extraordinary. The star of the recipe is, of course, the humble potato, which absorbs the flavors of the spices and the coconut milk beautifully. The creamy coconut milk not only adds a rich texture but also a subtle sweetness that balances the heat from the spices.

Origin and Popularity

The origin of Potato Curry in Coconut Milk can be traced back to South Indian cuisine, where coconut milk is a common ingredient in many dishes. Over time, this dish has gained popularity across different regions due to its unique taste and ease of preparation. It is now enjoyed by people all over the world who appreciate the blend of spices and the creamy consistency.

Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses everyday ingredients that are easily available.
- Flavorful: The combination of spices and coconut milk creates a burst of flavors.
- Vegan and Gluten-Free: It’s a great option for those with dietary restrictions.
- Versatile: Can be served with rice, roti, or naan.
Variations of the Recipe

Exploring Manjula’s Kitchen reveals a treasure trove of other delicious variations that you can try. Here are some related recipes that you might enjoy:
1. Butter Paneer: This classic dish features paneer cubes in a rich and creamy tomato gravy, infused with aromatic spices like coriander and turmeric.
2. Paneer Tikka Masala: Marinated paneer pieces are pan-fried and then cooked in a luxurious tomato-based gravy, offering a smoky flavor with a hint of sweetness.
3. Paneer Methi: A creamy dish made with paneer and dried fenugreek leaves (kasoori methi), providing a unique slightly bitter taste that complements the creamy base.
4. Paneer Tomato Curry: A simple yet delicious curry made with fresh tomatoes and aromatic spices, with chunks of paneer absorbing all the delicious flavors.
5. Palak Paneer: A nutritious green curry made with fresh spinach and spices, providing a rich source of iron and vitamins.
Serving Suggestions

Potato Curry in Coconut Milk is incredibly versatile and can be enjoyed in various ways:
- With Rice: Serve it over a bed of steamed basmati rice to soak up the creamy gravy.
- With Naan or Roti: Use the bread to scoop up the curry for a satisfying meal.
- As a Side Dish: Pair it with other Indian dishes like dal and vegetable curry for a complete meal.
Tips and Tricks

To enhance your Potato Curry in Coconut Milk, consider the following tips:
- Use Fresh Coconut Milk: If possible, use fresh coconut milk for a more authentic flavor.
- Adjust the Spices: Tailor the heat level to your preference by adjusting the amount of chili powder and green chilies.
- Garnish: Garnish with fresh coriander leaves for a burst of freshness and color.
FAQs

Is Potato Curry in Coconut Milk Vegan?

Yes, this recipe is vegan as it uses plant-based coconut milk.

Can I Make It Ahead of Time?

Yes, you can prepare the curry in advance and store it in the refrigerator. Reheat gently on the stovetop before serving.

What Can I Serve with This Curry?

This curry pairs well with rice, naan, or roti. It can also be served alongside other Indian dishes for a complete meal.

How Spicy is This Curry?

The spice level can be adjusted to your taste. The coconut milk helps balance the heat, making it a mild to moderately spicy dish.
December 22, 2023
Cereal Chivda (Snack)
Cereal Chivda (Snack)

Cereal Chivda is a great substitute for original chivda. This is a quick and easy recipe to make. Mix of different cereals, mildly spiced makes an enjoyable crunchy snack.

5 from 1 vote

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Course Snack
Cuisine Indian

Servings 0

Ingredients

4 cups rice crispy cereal
1/2 cup corn flakes
1/2 cup fine potato sticks
1 tbsp tablespoon raisins
1/2 cup roasted peanuts
1/2 cup roasted chana dal
3 tbsp oil
1/2 tbsp mustard seeds (rai)
Pinch of asafetida (hing)
1 green chili chopped adjust to taste
About 10 curry leaves
1/2 tbsp fennel seeds (saunf)
1/4 tbsp turmeric (haldi)
1/4 spoon red chili powder adjust to taste
1/2 tbsp salt adjust to taste
1/4 tbsp mango powder (amchoor)

Instructions

Heat the oil in a wide saucepan over medium high heat. After oil is moderately hot add mustard seeds.
As mustard seeds crack add asafetida, green chili, and curry leaves. As precaution cover the pan immediately for few seconds because as you add curry leaves to oil it will splatter.
Lower the heat to medium low, stir-fry for about 30 seconds; add raisins, peanuts and chana dal, stir-fry for one minute.
Add fennel seeds, chili powder, turmeric, and salt mix it well.
Add rice crispy cereal and corn flakes (crush the corn flakes before adding to the mix) stir the mixture gently, add potato sticks mix it well quick and turn off the heat. Chivda is ready.
Let the cereal chivda cool of to room temperature before serving.
Cereal chivda can be kept for several days in airtight container.

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A Delightful Crunch: Exploring the Versatility of Cereal Chivda

Cereal Chivda is a delightful, crispy snack that combines the crunch of cereals with the flavors of traditional Indian spices. This cereal chivda recipe is perfect for those looking for a diet-friendly snack that doesn’t compromise on taste. Whether you’re enjoying it with your afternoon tea or packing it for a quick snack on the go, this homemade chivda cereal snack is sure to satisfy your cravings.

The Essence of Cereal Chivda

Cereal Chivda is a modern twist on the traditional Indian chivda, a savory snack mix. By incorporating cereals, this snack becomes lighter and perfect for those watching their calorie intake. The blend of spices, nuts, and dried fruits adds layers of flavor and texture, making it a versatile snack that can be enjoyed any time of the day.

Origin and Popularity

Chivda has been a popular snack in Indian households for generations. Traditionally made with flattened rice (poha), it has evolved to include a variety of ingredients, such as cereals, to cater to modern dietary preferences. This diet chivda with cereal is a testament to its adaptability, offering a healthier option without losing its deliciousness.

Why You’ll Love This Recipe
- Healthy Snack: Made with wholesome cereals, nuts, and spices, this chivda is both nutritious and delicious.
- Easy to Make: Simple steps and readily available ingredients make this recipe easy to follow.
- Flavorful: A perfect balance of spices and textures ensures every bite is packed with flavor.
- Versatile: Can be enjoyed on its own or paired with other dishes.
How to Make Cereal Chivda

Here’s a step-by-step guide on making cereal chivda:
1. Prepare the Ingredients: Gather your choice of cereals (cornflakes, puffed rice, or any diet-friendly cereal), nuts (peanuts, cashews), curry leaves, and spices (turmeric, mustard seeds, green chilies, and salt).
2. Roast the Nuts: In a large pan, dry roast the peanuts and cashews until they are golden brown. Remove and set aside.
3. Toast the Cereals: In the same pan, add the cereals and toast them lightly until they become crispy. Remove and set aside.
4. Prepare the Spice Mix: Heat a small amount of oil in the pan. Add mustard seeds and allow them to splutter. Then add curry leaves, finely chopped green chilies, and turmeric powder. Sauté until the curry leaves are crispy.
5. Combine and Mix: Add the roasted nuts and toasted cereals back into the pan. Sprinkle salt and mix everything well, ensuring the cereals and nuts are evenly coated with the spice mix.
6. Cool and Store: Let the mixture cool completely before transferring it to an airtight container. This ensures the chivda remains crispy.
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. Spicy Chivda: Spicy chivda crunchy savory snack is quick and easy to make. Chivda, also known as poha, is flattened rice that is flavored with spices.
2. Masala Peanuts: Spicy and crunchy peanuts that make for a perfect snack.
3. Spicy Sev: Thin, crispy strands made from chickpea flour and spices, perfect for munching.
4. Roasted Chickpeas: A healthy and crunchy snack made with chickpeas tossed in spices and roasted until crispy.
5. Methi Mathri: Crispy, savory crackers made with fenugreek leaves and spices.
Serving Suggestions

Cereal chivda can be enjoyed in various ways:
- As a Snack: Enjoy it as a standalone snack during tea time or as a healthy mid-day treat.
- With Yogurt: Pair it with a bowl of yogurt for a delicious and satisfying snack.
- As a Topping: Use it as a crunchy topping for salads or soups.
- For Travel: Pack it as a travel-friendly snack for road trips or flights.
Tips and Tricks

To perfect your chivda cereal recipe, consider these helpful tips:
- Use Fresh Ingredients: Fresh nuts and cereals will enhance the flavor and crunchiness of your chivda.
- Adjust Spices: Tailor the amount of green chilies and turmeric to your spice preference.
- Store Properly: Ensure the chivda is completely cool before storing to maintain its crispiness.
FAQs

Is Cereal Chivda Vegan?

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

Can I Make It Ahead of Time?

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

What Can I Serve with This Chivda?

This chivda pairs well with yogurt, can be used as a topping for salads, or enjoyed on its own as a snack.

How Long Does It Take to Make?

The preparation and cooking time for this chivda is about 30 minutes.
December 13, 2023
Masala Bell Pepper Recipe
Masala Bell Pepper (Capsicum)

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

5 from 1 vote

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Course vegan
Cuisine Indian

Servings 4 people

Ingredients

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

Instructions

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

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July 31, 2023
Masala Bell Pepper Curry
Masala Bell Pepper Curry

Masala Bell Pepper Curry, which is a Hyderabadi-style dish. Hyderabad dishes are very spicy and aromatic. For me, bell pepper curry represents these dishes well. I wanted to do a recipe for a side dish for a more formal get together. I happened to have some extra bell peppers in my fridge, so I decided to experiment with those.
Since this is a dish for a party, I wanted the gravy to be spicy and rich. Of course, I had to try out variations of this recipe a few times to balance the flavor. This dish has a complex flavor. The nuttiness of the cashews, sesame seeds, and coconut blends perfectly together. The gravy for this dish is also very versatile. You can also make a variety of dishes with this gravy. You can try adding potatoes or paneer with this gravy base, comes out delicious.
Bell Pepper Masala Curry is very aromatic and delicious, in addition to being vegan and gluten-free. If you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with naan, puri, or plain white rice. Enjoy!
Recipe will serve 4.

4.46 from 11 votes

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Prep Time 10 minutes
Cook Time 30 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

2 medium size green bell pepper cut into bite size pieces
Spice Mix
1 tsp oil
¼ cup broken cashews
1 Tbsp sesame seeds
1 Tbsp coriander
1 Tbsp coconut powder
Gravy
1 ½ cup chopped tomato I used 3 medium size tomatoes
1 Tbsp ginger cut into small pieces
1 Tbsp chopped green chili
2 Tbsp oil
8 fenugreek seeds methi dana
1 tsp cumin seeds jeera
¼ tsp turmeric haldi
⅛ tsp asafetida hing
1 tsp red chili powder lal mirch
½ tsp sugar
1 tsp salt
½ tsp garam masala

Instructions

Cut the bell peppers in half and remove the core and discard and cut them in bite size pieces.
In a pan, heat 1 teaspoon oil. Add cashews, sesame seeds, coriander seeds, and on a low flame, stir fry them for about 2 minutes. Turn off the heat and add coconut stir together. After the mix comes to room temperature blend the mix using about 1/4 cup of water and make it into a paste and set aside.
Blend tomatoes, ginger, and green chili into a paste. Set aside.
Use the same frying pan, heat the oil on medium heat, oil should be moderately hot. Add cumin seeds, fenugreek seeds and asafetida stir for a minute add tomato paste. Add turmeric, salt, sugar, and red chili powder. Stir fry for about 2 minutes, oil will start separating.
Add the spice paste and cook for 2-3 minutes stirring. The spice mix will start to leave the oil. Add bell pepper stir and 1-1/2 cups of water and bring the gravy to boil.
Lower the heat to medium low and let it simmer for about 6-8 minutes. Until bell pepper is tender.
Gravy will thicken as it sits, if needed add more water.
Sprinkle the garam Masala and cover the pan.
Bell pepper curry is ready to serve. I like to serve this with Naan, or over plain rice.

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October 22, 2020
Money Bag Baked Samosas with Savory Pongal Filling
Recipe submitted by Adelina Srinivasan
Money Bag Baked Samosas with Savory Pongal Filling

For this month’s contest, I had to think hard about creativity and practicality. Pongal, the Tamil Harvest festival falls on the 14th of January, and so does the Eastern Orthodox New Year (I am originally from Moldova). They are fixed dates since the calendar follows the solar calendar.
Usually, I make separate dishes to celebrate these two holidays in one day, but this year I combined the two traditions into one. Or maybe I combined three traditions into one: North Indian, South Indian and Moldovan!
The result is a corn flour based pastry for samosa, filled with the savory South Indian Ven pongal. (Corn is a grain that symbolizes prosperity in Moldova and it is thrown around the house as a blessing on New Year's Day).
Rice filled pastries are popular throughout the world, but the Pongal samosa is a true hit! And, to celebrate festivity and good luck, I shaped these samosas into “money bag” shapes! They are crisp, beautiful, and most importantly very tasty. And healthier too- they are baked.

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Course samosa
Cuisine Indian

Servings 0

Ingredients

Making the Samosa Pastry
2.5 cups all purpose flour
1 cup yellow corn flour
1/4 cup olive oil
1 teaspoon salt
water to knead
Making the Samosa Filling
1 cup raw rice
1/2 cup yellow split moong bean (dal)
1 tablespoon Salt
Seasoning Ingredients:
2 tablespoons ghee (clarified butter)
1 tablespoon coarsely ground black pepper
1 teaspoon cumin seeds
1 teaspoon ginger paste
16 cashew nuts
Curry leaves- a few

Instructions

Making the Samosa Pastry
Mix the flour, corn flour, oil and salt together.
Add water gradually and knead everything into a pliable, but firm dough.
Keep aside, covered with a damp towel, for 30 minutes to rest.
Making the Samosa Filling
Wash the rice and the split mung dal and pressure cook along with salt for 10 minutes
Lightly mash cooked rice and dal with a fork.
Heat ghee, add the black pepper, cumin seeds. When the seeds splutter, add the ginger paste, cashews and the curry leaves, and fry, stirring, till cashews turn golden brown.
Add the seasoning to the cooked rice and dal and mix well. Let cool.
Assembling the Samosas:
Divide the pastry dough into roughly 14-16 balls and roll each portion into round disks about 7 inches diameter
Place a small amount of rice filling into the center. Bring the sides of the circle to the center and pleat to form a purse, or bag. Pinch the dough together. Optionally, have a few strands of cooked rice noodles and wrap around the bag to form a tie.
Place on a greased cookie sheet .
Preheat the oven to 350F.
Bake the money bag samosas till crisp and golden in color (about 30 minutes)
Serve with tamarind chutney or your favorite sauce.

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February 4, 2014
Apple Custard with Strawberry Sauce
Recipe submitted by Kamakshi Kshirsagar
Apple Custard with Strawberry Sauce

Apple custard is a nice gluten-free dessert with the red strawberry sauce to give a holiday touch. The uncooked apples and roasted almonds give it a nice texture.

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Course Dessert
Cuisine Indian

Servings 0

Ingredients

for Sauce
2 cups (500 grams) strawberries, rinsed, green tops removed (frozen will work)
1/4 to 1/3 cup sugar (depends on sweetness of berries)
1/2 tbsp lemon juice
2 tbsp water
1 tbsp cornstarch dissolved into 2 tbsp water
for Custard
2 cups milk
3 tbsp custard powder ( I used vanilla flavor.)
3/4 cup sugar
10-15 roasted chopped almonds
1/2 tsp cardamom powder
1 1/2 cup chopped apple (you can use chikoo, banana, grapes too)
1/4 cup pomegranate seeds

Instructions

for Strawberry Sauce
Mix strawberries, sugar, lemon juice and water in a pot.
Heat the mixture in medium flame for 13-15 mins.
Keep the pot covered (occasionally stir).
When the strawberries are tender and can easily cut by spoon, this is the time to add the corn starch dissolved in water. Stir it nicely and turn off the heat. Let the mixture cool for 10 mins.
Put the mixture in blender and make a puree. Strawberries has seeds on sides. Strain the sauce to remove these seeds. Keep the sauce in refrigerator.
for Custard
Take some (3-4 tbsp) milk and mix custard powder to it.
Heat rest of the milk at medium flame, add sugar to it.
Just before boiling add the custard powder mixture (made in step 1) to the milk. Add the cardamom powder.
Keep stirring the milk till it boils. After boiling take the pot away from heat. Add roasted chopped almonds. Let it cool for an hour.
Add the fruits to custard.
Keep the mixture in refrigerator.
While serving add 1 tsp strawberry sauce at bottom of the bowl. Add the fruit custard and top it with the strawberry sauce. See Photo.

Notes
Additional:
Decorate with some fresh mint leaves (optional).

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January 5, 2012
Double Decker Apple Coconut Pineapple Burfi
Double Decker Apple Coconut Pineapple Burfi

Apple coconut and Pineapple Burfi is a simple and yummy fruity burfi with no fat and also looks great with two different colored layers. Its a dessert with a fusion of apple, coconut and pineapple.

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Course Dessert
Cuisine Indian

Servings 0

Ingredients

for Apple Coconut layer
2 Red Apples (Roughly grated)
1/4 Cup Grated Coconut (Packed)
drop of Coconut extract (Optional)
pinch of Red food color (Optional)
1/2 Cup Sugar
for Pineapple layer
1 Cup Crushed Pineapple
1/2 Cup 1/2 Cup Milk powder – ( Packed)
Pineapple extract – a drop (Optional)
Yellow color – a pinch (Optional)
1/2 Cup Sugar

Instructions

for Apple Coconut layer
Heat a pan and fry the grated apples until all the juices get evaporated.
When the apple seem to have got half cooked add in coconut, extract, food color, sugar and keep stirring the mixture on a medium to low flame, until the entire mixture comes together as a ball without sticking to the pan.
This consistency is something very similar to the usual coconut burfi.
At this stage transfer the mixture to a greased pan and let it cool.
Next prepare the pineapple layer for the burfi.
for Pineapple layer
Grind the crushed pineapple into a coarse paste.
Heat a pan add the pineapple paste and cook until it becomes dry.
Now add in the milk powder, pineapple extract, color, sugar and cook the mixture on low flame until the entire mixture comes together as a ball without sticking to the pan.
Now transfer this mixture on the already made apple coconut layer.

Notes
Let the burfi cool down for 30 minutes and then cut into desired shape and size.
If desired the burfis can be garnished with silvered almonds or cashews.

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January 5, 2012
Poached Pears with Warming Spices
Recipe submitted by Stephen Davidson
Poached Pears with Warming Spices

These are perfect for the wintertime; they're hearty and warming, full of delicious spice, and easy to make. They're also not too rich, which is a relief after a season of indulgence. If you've got the time, make extra and save them for a lovely breakfast with some oatmeal or yogurt.

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Course vegan
Cuisine Indian

Servings 0

Ingredients

Ingredients:
4 pears
2 cups apple juice (500 ml)
1 cup fresh cranberries (100 g)
8 cardamom pods
4 cloves
2 cinnamon sticks
1 star anise

Instructions

Method
Add everything except the pears to a large pot and bring to a boil.
Meanwhile, take the tip and bottom off of the pears, halve them lengthwise and scoop out the seeds with a small spoon.
Gently add the pears to the boiling liquid and simmer on medium low heat for 15-20 minutes, occasionally using a spoon to scoop cooking liquid over the top bits.
Remove soft pears with a big spoon and put into serving bowls.
Remove spices from cranberries with a little spoon; don't worry if you miss a clove, it adds a nice character.
Cook the cranberry mixture for a further couple of minutes if necessary, to make a nice sauce.
If you can see runny liquid, it needs to be cooked more.
Serve the sauce over the pears when you're ready.
I quite like the sour/spicy flavor of these as is, but you may wish to add a sprinkle of sugar- especially for children.
Enjoy!

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January 5, 2012
Chaat Bites
Recipe submitted by Divya
Chaat Bites

Who doesn't like chaat? I think the Indian chaat is loved universally these days. It's a great appetizer and one that's bound to get those taste buds jumpin' for more. Chaat is a great all-weather appetizer too. The spices make it perfect for that rainy/cold day and the freshness makes it perfect for a hot summer's day as well. However, chaat – be it bhel puri, aloo chaat, dahi batata puri etc., served up in the traditional way can get messy and it's not easy to serve as an appetizer, especially to large party crowds. When made ahead of time, it can get soggy too.
Appetizers are typically finger foods that are easy to pick up and eat while waiting for the main course. So I decided to come up with an appetizer that has all the flavors of a traditional chaat and at the same time has the convenience of being able to be made ahead of time and is also a finger food. After some thinking, I came up with these yummy Chaat Bites – a crowd pleaser for sure!

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Course Appetizer
Cuisine Indian

Servings 2 people

Ingredients

Ingredients:
1/2 Cup Potatoes boiled and mashed
1/2 Chickpeas – can drained or 1/2 cup after soaking overnight
1 small Tomato (chopped)
3 tsp Chaat masala
1-2 tsp Red chili powder
2 tsp Chole masala
1 tbsp Greek yogurt (if you don't have greek yogurt, take regular plain yogurt in a thin muslin cloth, tie the ends and hang it overnight in the refrigerator to drain out the liquid)
Salt to taste
1 Cup Fine Sev
For Date/Tamarind (Red) chutney:
5 dates
1 tbsp tamarind paste
1 tbsp of jaggery
1 tsp black salt
1 tsp red chili powder
2 tsp cumin powder
1 1/4 cup of water
For Mint/Cilantro (Green) chutney:
2 cups Mint leaves (washed)
1 cup Cilantro leaves (washed)
2-3 green chilies
salt to taste
pinch of jaggery
2-3 tbsp of water

Instructions

Method
Take the chickpeas in a microwave safe bowl. Add 2 tsp chaat masala, chopped tomato, chole masala, salt to taste (chaat masala already has salt), 2tbsp water. Microwave covered on high for 5 minutes. Remove and mash with fork or pulse couple times in the blender to get a course and chunky paste.
Take the above paste in a big bowl. Add all the remaining ingredients except the chutneys and the sev.
Now add about 2 tsp of red chutney and 2tsp of green chutney.
Mix all ingredients well using a spatula or clean hands to form a big ball like dough. Should be able to make small balls.
Now take about lemon sized chunks of the mixture and shape into balls.
Place the balls on a cookie sheet and bake at 350F for about 7-8mins. This step is entirely optional. The baking only adds some crispiness to the texture and enhances some flavors but the since all ingredients are already cooked, this step can be skipped.
Now in another deep bowl combine 1/2 cup of red chutney and 1/2 cup of green chutney and mix well.
Take the 1cup of fine sev in a shallow dish.
Now take one ball and dip it in the chutney mixture to coat it evenly and then roll it in the sev until the sev sticks to it all around. You just made your first chaat bite!
Carefully place it on the serving dish. Repeat with all other balls and serve the chaat bites along with the remaining chutney.
For Date/Tamarind (Red) chutney:
Combines all ingredients into a pan.
Heat on medium until water starts to boil and the dates soften.
Then put it in a blender and blend to smooth chutney.
For Mint/Cilantro (Green) chutney:
In a blender combine all ingredients.
Blend to a smooth paste.
Then squeeze the juice of half a lime.

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November 4, 2011
Banana Puri (Kela Ke Puri)
Banana Puri (Kela Ki Puri)

Banana Puries are delicious fried Indian puffed bread. Puries have richness of banana flavor enhanced with cardamom. Banana Puries are good for festive occasions and holidays. These can be served for breakfast or as a snack. Puries are especially good for picnic or to take for travel.

5 from 1 vote

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Course Snack
Cuisine Indian

Servings 10 people

Ingredients

1/2 cup Banana mashed
1/2 cup sugar
1 tbsp ghee or butter melted
1/8 tsp crushed cardamom seeds ilachi
Pinch salt
3 tbsp coarsely ground almonds about 18 almonds
3/4 cup whole wheat flour use as needed
3/4 cup all-purpose flour use as needed

Instructions

Peel and mash the banana, add the sugar, almond, butter, salt and cardamom mix it well. Add whole-wheat flour and all-purpose flour to the banana mix and make a firm and smooth dough. Keep it aside for about 2 hours.
Grease the fingers and knead the dough for a minute and divide in four equal parts
Roll them into 8” diameter and cut them in about 2” diameter, using a cookie cutter.
Heat the oil in a frying pan on medium heat. To check the heat if oil is ready put one piece of dough in oil, dough should sizzle and come up slowly.
Fry the puries few at a time don’t over crowd the frying pan. Puries will puff and fry them till they are dark brown from all around. It will take about 2 minutes to fry every batch.
Take them out over paper towel so it can absorb the extra oil.

Notes
Notes:
This is good recipe for vegan by replacing the butter with oil. Puries can be served hot or eaten at room temperature. Banana Puries can be stored for a week; you don’t need to refrigerate them.

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October 24, 2011
Potato Masala Quiche Pastry
Recipe by Harshitha Sanmathi
Potato Masala Quiche Pastry

While searching for different recipes, I came across a quiche recipe with crescent rolls. This sparked my desire to create a quiche with an Indian twist. Since potato was the main ingredient for this contest, I was even more inspired to experiment with my own version of an Indian-style quiche. I'm excited to present this unique recipe to you all. It's a delightful snack or appetizer that you must try!

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Course Dessert
Cuisine Indian

Servings 12 people

Ingredients

Ingredients:
12 Pastry sheets
5-6 Potato
4-5 table spoon of Oil
Salt as per taste
1 cup frozen Spinach or fresh spinach(finely chopped and fried in a 1 table spoon of oil)
1 tbs of coriander powder
1 tbs of jeera powder
1 tbs of chili powder
1 cup finely chopped Onion
pinch of chat masala
1 cup Mozzarella cheese

Instructions

Method
Preheat your oven to 400 degrees.
Coat muffin tins with non-stick cooking spray/oil.
Boiled the potatoes until they are soft and let cool.
Peel and smash the potatoes.
To the smashed potatoes add coriander, jeera, red chili powder and chat masala.
Add onion and spinach to this mixture. Mix well.
Fold the pastry sheet from top to bottom, bringing together the two opposite ends.
Again Fold them from side to side, bringing together the two opposite ends.
Now place folded pastry on coated muffin tin cups and Fill with 1 or 2 tablespoon of the potato filling. You can fill all the way up to the top.
Repeat with the other sheet of puff pastry.
Add 1 or 2 tablespoon of mozzarella cheese on top of fillings.
Bake for about twenty minutes or until a pastry turns golden brown.
Take out from the oven and serve hot with sauce or mint chutney.

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September 26, 2010
Palak Paneer (Spinach)
Palak (Spinach) Paneer

Palak Paneer is creamy spinach dish with paneer . This is a popular dish with youngsters and served in every indian resturant. The creamy texture of spinach with paneer is a good combination. I like to serve Palak Paneer with Naan or Tandoori Roti.

4.67 from 6 votes

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

1 10 oz packet of chopped frozen spinach or 4 cups of fresh finely chopped spinach
1/3 lb paneer
2 med tomato pureed
1 tsp chopped ginger
1 tsp corinader powder dhania
1/2 tsp turmeric haldi
1/2 tsp red chili powder lal mirch
1 tbs oil canola or vegetable oil
1/2 tsp cumin seed jeera
1/8 tsp asafetida hing
1/2 tsp salt
2 tbs whole wheat flour
1/3 cup heavy cream
1/2 tomato thinly sliced for garnishing

Instructions

If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
blend the tomatoes and ginger to make puree.
Mix coriander, turmeric, and red chili with tomato puree and set aside.
Mix whole-wheat flour with heavy cream and set aside.
Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
Add heavy cream mixture and let this cook another four to five minutes.
Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

Notes
You can replace the heavy cream with 1 1/2 cups of milk.
serve Palak Paneer with Naan or Tandoori Roti

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How to Make Palak Paneer Masala by Manjula’s Kitchen

Paneer Palak, a beloved North Indian dish, epitomizes the perfect party recipe with its creamy spinach and delectable paneer in rich gravy. This is not merely a culmination but a convergence, as the paneer becomes an integral part of the spinach symphony.
1. Blanch the Spinach: Bring a large pot of water (6 cups) to a boil. Add the spinach and cook for precisely one minute. Drain the water immediately and immerse the spinach in ice-cold water for two minutes. This step preserves the vibrant green color of the spinach.
2. Create the Palak Paneer Base: Prepare a smooth puree by blending the blanched spinach with ginger and green chili. Aim for a creamy consistency, avoiding an overly thick paste.
3. Soften the Paneer: Soak the cubed paneer in hot water (3 cups) for at least five minutes. This step softens the paneer, allowing it to absorb the flavors of the masala.
4. Temper the Spices: Heat oil in a large saucepan over medium-high heat. Add cumin seeds and asafetida. Once the cumin seeds crackle, introduce the chopped tomatoes and cook for 1-2 minutes.
5. Incorporate the Spices: Add coriander powder, turmeric powder, red chili powder, salt, and a hint of sugar to the simmering tomato mixture. Stir well to combine and allow the spices to release their aroma.
6. Cook the Spinach Puree: Reduce heat to low and add the prepared spinach puree. Simmer for 5-6 minutes without a lid to retain the vibrant green color of the spinach.
7. Thicken the Gravy: For a thicker consistency and richer flavor, create a slurry by mixing flour with water. Gradually whisk the slurry into the simmering palak paneer mixture. Additionally, incorporate cream for a touch of silkiness.
8. Incorporate the Paneer: Gently fold in the softened paneer cubes and simmer for another five minutes. This allows the paneer to absorb the flavors of the masala.
Serving: Enjoy your Palak Paneer hot with rice or naan bread.

Tips:

Spinach Selection: Use fresh, young spinach for the best color and flavor. Wash thoroughly to remove any dirt or grit.

Blanching Technique: Don’t overcook the spinach during blanching (step 1). One minute is sufficient to preserve the vibrant green color and prevent mushiness.

Creamy Texture: For a richer and creamier gravy, add a dollop of heavy cream or cashew paste at the end.

Spice Level: Adjust the amount of green chili or red chili powder to suit your preference.

Flavor Boost: Include a bay leaf or a green cardamom pod while tempering the spices for a deeper flavor profile.

Suggestions:

Serving: Pair your Palak Paneer with basmati rice, jeera rice, naan, or roti for a complete and satisfying meal.

Garnish: For a fresh touch, garnish your Palak Paneer with chopped cilantro or a dollop of plain yogurt.

Leftovers: Store leftover Palak Paneer in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop before serving.

Variations:

Vegetable Palak Paneer: Add chopped vegetables like carrots, peas, or bell peppers for extra color, texture, and nutrients.

Mushroom Palak Paneer: Substitute paneer with sliced mushrooms for a vegetarian twist.

Coconut Palak Paneer: Stir in a can of coconut milk for a creamy and tropical twist.

Dry Palak Paneer: Reduce the amount of water or simmer for a longer duration to create a thicker, dryer gravy.

FAQs:

Can I substitute spinach with another green leafy vegetable?

Yes, you can use Swiss chard or kale, but the color and flavor will be slightly different.

Can I use paneer alternatives?

Yes, firm tofu can be used as a vegetarian substitute for paneer.

Is Palak Paneer healthy?

Yes, Palak Paneer is a healthy dish packed with protein from paneer, iron from spinach, and fiber from both ingredients.

How long does it take to make Palak Paneer?

The total preparation time is typically around 30-40 minutes.

Enjoy making and savoring this delicious and versatile Palak Paneer recipe!

If you liked this recipe. You must also try: Masala Bell Pepper Curry, Gulab Jamun, Pineapple Kulfi Ice Cream, Makhana Mutter Curry, and Ragda Puri Chaat
January 5, 2007