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Tag: Potluck Recipes

Perfect Potluck Recipes: Easy and Delicious Indian Vegetarian Dishes
Potlucks are all about sharing delicious food with friends and family, and when it comes to bringing something unique and flavorful, Indian vegetarian dishes are the perfect choice. Whether you’re attending a casual get-together or a formal gathering, these potluck recipes are easy to make, full of flavor, and guaranteed to be a hit with everyone.

Here are some crowd-pleasing Indian vegetarian potluck ideas that are sure to impress:
1. Chole (Chickpea Curry)

Description: Chole, or chickpea curry, is a hearty and flavorful dish that’s perfect for potlucks. The rich, spicy gravy made from tomatoes and aromatic spices pairs beautifully with rice or Indian breads like puri or naan. This dish is easy to make in large quantities and is loved by both vegetarians and non-vegetarians alike.

2. Paneer Tikka

Description: Paneer Tikka is a versatile and crowd-pleasing dish that works well as both an appetizer and a main course. Cubes of paneer are marinated in a spiced yogurt mixture and grilled to perfection, giving them a smoky flavor. Serve them on skewers with a side of mint chutney for a fun and flavorful addition to your potluck table.

3. Vegetable Biryani

Description: Biryani is a fragrant and flavorful rice dish that’s perfect for large gatherings. Vegetable Biryani combines basmati rice with mixed vegetables, spices, and herbs, making it a delicious one-pot meal. It’s a great option for potlucks because it can be made in large batches and pairs well with raita or yogurt on the side.

4. Aloo Tikki Chaat

Description: Aloo Tikki Chaat is a popular street food dish that’s perfect for potlucks. It consists of crispy potato patties topped with tangy chutneys, yogurt, and spices, creating a delightful blend of flavors and textures. It’s easy to assemble and is sure to be a hit with both kids and adults.

5. Vegetable Pulao

Description: Vegetable Pulao is a simple yet flavorful rice dish made with mixed vegetables and aromatic spices. It’s light, healthy, and pairs well with most curries and dals, making it a versatile dish to bring to a potluck. Pulao is also easy to prepare in advance, making it a great time-saving option.

6. Dhokla

Description: Dhokla is a steamed savory cake made from fermented chickpea batter, popular in Gujarati cuisine. It’s light, fluffy, and tangy, making it a great snack or appetizer for a potluck. Serve with green chutney or tamarind chutney for a refreshing side.

7. Stuffed Parathas

Description: Stuffed Parathas are whole wheat flatbreads filled with spiced vegetables or paneer, making them a hearty and satisfying dish for potlucks. Popular fillings include spiced potatoes, paneer, and mixed vegetables. They’re easy to transport and pair well with yogurt or pickles.

8. Samosas

Description: Samosas are a popular Indian snack made from spiced potato filling wrapped in a crispy pastry shell. These bite-sized treats are perfect for sharing at a potluck. Serve with a side of mint or tamarind chutney for a delicious and flavorful appetizer that will disappear quickly from the table.

9. Mixed Vegetable Curry

Description: A simple yet flavorful Mixed Vegetable Curry is always a great option for potlucks. Packed with vegetables like carrots, peas, potatoes, and bell peppers, this dish is versatile and pairs well with both rice and bread. The curry is made with a base of tomatoes and aromatic spices, giving it a rich and satisfying flavor.

10. Kheer (Rice Pudding)

Description: No potluck is complete without dessert, and Kheer is the perfect sweet treat to share. This traditional Indian rice pudding is made with milk, sugar, rice, and flavored with cardamom and saffron. It’s rich, creamy, and can be served warm or chilled, making it a crowd-pleaser for any gathering.

11. Masala Vada

Description: Masala Vada is a crispy lentil fritter that’s perfect for snacking. Made with chana dal, spices, and herbs, these savory fritters are deep-fried to golden perfection and make an excellent addition to a potluck spread. They can be served on their own or with chutneys for dipping.

12. Pav Bhaji

Description: Pav Bhaji is a popular street food dish made with a spiced mashed vegetable curry served with buttered buns (pav). It’s flavorful, easy to prepare, and perfect for serving large groups at a potluck. The dish is a hit with kids and adults alike and adds a fun street food vibe to the event.

13. Mango Lassi

Description: For a refreshing drink to accompany the meal, bring a batch of Mango Lassi to your potluck. This cooling yogurt-based drink made with ripe mangoes, yogurt, and a hint of cardamom is the perfect sweet beverage to balance out the spicy flavors of the main dishes.

Tips for a Successful Potluck Dish:

Make It Easy to Serve: Choose dishes that are easy to portion and serve, especially if the potluck is buffet-style.
Prepare Ahead: Select dishes that can be prepared in advance and stored until the event. Curries, rice dishes, and snacks like samosas can all be prepped ahead.
Transport-Friendly: Ensure that your dish is easy to transport, and pack it in spill-proof containers. Parathas, pulao, and biryani are great options for easy transport.
Cater to Different Tastes: Bring a mix of mild and spicy dishes to cater to various taste preferences at the potluck.

Conclusion:

These potluck recipes from Indian cuisine are perfect for sharing and are sure to be a hit at any gathering. Whether you’re contributing a main dish, a snack, or dessert, these easy-to-make vegetarian options will bring authentic flavors and joy to your potluck.

For more delicious potluck recipes, visit Manjula’s Kitchen and explore a wide range of Indian vegetarian dishes perfect for every occasion!

  • Sweet and Sour Spicy Karela

    Sweet and Sour Spicy Karela

    A dish of Sweet and Sour Spicy Karela garnished with sesame seeds

    Sweet and Sour Spicy Karela, Bitter Melon

    Karela, also known as bitter melon. Sweet and Sour Karela has a very unique taste. This dish is a combination of all the flavor in one, it is spicy, sweet, sour, and bitterness of the Karela. That is what make this recipe very unique. Karela, (Bitter melon) also is a healthy vegetable with many health benefits. This was one of my favorite side dish specially for school lunch box, Karela rolled up with left over Puri or Paratha from previous day, tasted delicious. We also enjoyed this sweet and sour karela as a side dish with Toor Dal and Rice. This is multi flavor healthy side dish this can also be serve as a condiment. Enjoy! This recipe will serve 4
    5 from 1 vote
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    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Chutney
    Cuisine Indian
    Servings 4 people

    Equipment

    Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware
    Stainless Steel Precision Pierced Colander Strainer
    Calphalon Nylon All Purpose Turner

    Ingredients
      

    • 4 cup sliced bitter melon karela
    • 1 ½ tsp salt divided
    • ½ tsp turmeric haldi
    • 3 Tbsp oil
    • 1 tsp cumin seeds jeere
    • 2 ½ Tbsp coriander powder dhania
    • 1 Tbsp fennel seed powder saunf
    • 1 tsp red chili powder lal mirch
    • 1 ½ Tbsp mango powder amchoor
    • 2 Tbsp sugar
    • ½ cup water

    Instructions
     

    • Remove the top and bottom caps from karela. Slice them long ways and remove the seeds, save half the seeds, and discard other half. Slice them in thick pieces, I like to slice them in diagonal.
    • Cook the karela with 2 cups of water, with ½ teaspoon of salt and ½ teaspoon of turmeric over medium high heat. Cook for about 8 minutes until karela is soft and tender but not mushy.
    • Drain the water and wash the boil karela 2-3 times changing water and squeeze the karela.
    • In a frying pan heat the oil over medium high heat. Oil should be moderately hot add cumin seeds as cumin seeds crack add karela and sprinkle remaining 1 teaspoon of salt.
    • Stir fry for about 4 minutes over medium heat.
    • Add all the spices, coriander, fennel powder, red chili powder and mango powder stir for one minute. Add ½ cup of water mix and cover the pan and let it cook over low medium heat for about 4 minutes.
    • Add sugar and stir for about a minute sugar will be lightly caramelize.

    Notes

    boiling the bitter melon with salt and turmeric help taking out some bitterness from Karela (bitter melon). Also washing karela changing water also help taking out some more bitterness. Still karela will be bitter. Sweet and Sour Karela can be refrigerated for two weeks.
    Enjoy sweet and Sour Karela, with Paratha, Puri, Toor Dal, Rice, Sooji Ka Halwa
    Tried this recipe?Let us know how it was!

     

  • 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
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    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)

  • Indo-Chinese Bread

    Indo-Chinese Bread

    Recipe submitted by Sapna Mehta

    Indo-Chinese Bread

    Indo-Chinese Bread

    We all love Chinese food. I love it too. Actually chinese is one of my favorite cuisine. Chinese food is really healthy food and aroma of sauces used in it is also very nice. It always contains so many healthy vegetables. This time I found a new version of that. How about a chinese paratha? Give it a try. Trust me, you will fall in love with it.
    No ratings yet
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    Course Bread
    Cuisine Indian
    Servings 5 Paratha/Bread

    Ingredients
      

    Ingredients:

    • 1/2 Cup of very finely chopped cabbage/Patta Gobhi
    • 1/4 Cup of very finely chopped capsicum/Shimla mirch
    • 1/2 Cup of very finely chopped carrot
    • 1/2 Cup of very finely chopped Green onions
    • 2-3 very finely chopped green chillies
    • 1 Tbsp of dark soya sauce
    • 1 Tbsp of chilly sauce
    • 1 & 1/2 Garlic very clove finely chopped
    • salt to taste
    • a pinch or 2 of black pepper
    • 1 Cup of Wheat Flour
    • 1/4th Tsp salt
    • 1/4th Tsp 1/4th Tsp Red pepper/Lal mirch
    • Water as required to make the dough/around 1/2 cup
    • Oil or butter or Ghee[Purified butter] for paratha's

    Instructions
     

    Method

    • In wheat flour add salt and red pepper and mix well.
    • Slowly adding water to it, make the dough as same as chapati dough. Cover it and keep it aside for around 15 minutes.
    • All vegetables should be very finely chopped. Mix together all vegetables, green chillies, black pepper, sauces and salt as per taste. Be careful while adding salt with stuffing, because all types of sauces contains already salt.
    • Divide the dough in 10 equal parts. Roll 2 balls in circle shape as same as chapati with the help of rolling pin.
    • On one chapati, spread 2 tbsp. of vegetable mix. Cover it with another rolled chapati. Press it from all sides and pack it well, so that the stuffing will not come out.
    • Cook it from both sides on hot tawa, adding little oil/butter/ghee, till very small brown patches appeared on both sides.
    • Serve hot.

    Notes

    Additional:
    If you want to garnish it, spread some green coriander leaves and grated paneer/Indian cheese on it.
    Tried this recipe?Let us know how it was!