Manjulas Kitchen Logo

Tag: Special Diets Recipe

Special Diets Recipes: Discover Delicious and Healthy Indian Dishes at Manjula’s Kitchen
Eating healthy doesn’t mean compromising on taste, especially when it comes to Indian cuisine. At Manjula’s Kitchen, you can find a variety of flavorful and nutritious special diets recipes that cater to different dietary needs. Whether you’re following a gluten free, diabetic friendly, low-carb, or vegan diet, Indian vegetarian recipes offer endless possibilities without sacrificing flavor.

In this article, we’ll explore some delicious Indian recipes from Manjula’s Kitchen that fit into special diet categories.

Gluten-Free Indian Recipes
For those following a gluten-free diet, Indian cuisine offers many naturally gluten-free dishes made from lentils, rice, and vegetables. Here are some gluten-free options:
1. Masoor Dal

Description: Masoor Dal is a red lentil curry that is light, nutritious, and gluten-free. It’s cooked with tomatoes, and spices, making it a comforting and satisfying meal. Serve it with rice or gluten-free bread for a wholesome dinner.

2. Quinoa Khichdi

Description: Khichdi is a traditional Indian comfort food, and this version uses quinoa instead of rice, making it gluten-free and high in protein. Cooked with lentils and vegetables, it’s a healthy and hearty dish that’s perfect for any meal.

3. Besan Chilla

Description: Besan Chilla is a savory pancake made from chickpea flour, which is naturally gluten-free. This dish is quick to prepare and can be enjoyed as a light breakfast or snack, served with chutney.

Diabetic-Friendly Indian Recipes
Maintaining a balanced diet is crucial for managing diabetes, and Manjula’s Kitchen offers plenty of diabetic-friendly options that are both nutritious and delicious. Here are some recipes to try:
4. Methi Thepla

Description: Made with fenugreek leaves and whole wheat flour, Methi Thepla is a low-glycemic flatbread that’s perfect for those managing diabetes. The bitterness of fenugreek helps control blood sugar levels, making it a great choice for breakfast or lunch.

5. Tinda Sabzi

Description: Tinda is a small gourd that is low in carbohydrates and high in fiber, making it an excellent vegetable for diabetic-friendly diets. This dry curry is simple to prepare and can be served with whole wheat roti or brown rice.

6. Lauki (Bottle Gourd) Curry

Description: Lauki is a fiber-rich vegetable that is low in calories and carbohydrates, making it ideal for those managing diabetes. This light curry is cooked with minimal oil and spices, making it a healthy and flavorful meal.

Vegan Indian Recipes
Vegan recipes exclude all animal products, and Indian vegetarian cuisine is filled with naturally vegan dishes. Here are some popular vegan recipes from Manjula’s Kitchen:
7. Aloo Methi

Description: Aloo Methi is a vegan dish made with potatoes and fresh fenugreek leaves cooked with spices. It’s a simple yet flavorful dish that pairs well with chapati or rice, making it a great option for a vegan meal.

8. Chole (Chickpea Curry)

Description: Chole, or chickpea curry, is a protein-packed vegan dish made with chickpeas cooked in a spicy tomato gravy. Serve it with rice or roti for a hearty and delicious vegan meal.

9. Vegetable Pulao

Description: Vegetable Pulao is a one-pot vegan rice dish cooked with mixed vegetables and spices. It’s light, flavorful, and perfect for a quick and easy vegan meal.

Low-Carb Indian Recipes
For those following a low-carb recipes, Indian cuisine offers a variety of delicious options that are low in carbohydrates while still being flavorful and satisfying. Here are some recipes to try:
10. Paneer Bhurji

Description: Paneer Bhurji is a scrambled paneer dish cooked with tomatoes, and spices. It’s a low-carb, high-protein dish that’s perfect for breakfast or lunch and can be served with a side of salad or low-carb bread.

11. Zucchini Sabzi

Description: Zucchini Sabzi is a simple and quick stir-fry made with zucchini and Indian spices. It’s low in carbs and calories, making it an ideal side dish for a low-carb meal.

12. Palak Tofu

Description: This vegan twist on Palak Paneer uses tofu instead of paneer, making it both vegan and low-carb. The creamy spinach sauce is packed with nutrients and pairs well with low-carb breads or cauliflower rice.

High-Protein Indian Recipes
For those looking to increase their protein intake, Indian cuisine offers plenty of high-protein recipes. Here are some high-protein recipes:
13. Rajma (Kidney Beans Curry)

Description: Rajma is a high-protein curry made with kidney beans simmered in a flavorful tomato-based gravy. It’s a filling and nutritious dish that pairs perfectly with rice or quinoa for a protein-packed meal.

14. Sprouted Moong Salad

Description: Sprouted Moong Salad is a refreshing and high-protein salad made with sprouted mung beans, tomatoes and spices. It’s light, nutritious, and perfect as a snack or side dish.

15. Tandoori Tofu

Description: Tandoori Tofu is a protein-rich dish where tofu is marinated in a spiced yogurt mixture and grilled to perfection. This vegan and high-protein recipe is a great addition to any meal and can be served with a side of roasted vegetables.

Conclusion
Eating healthy doesn’t have to be boring or restrictive, especially when it comes to Indian cuisine. Whether you’re following a gluten-free, diabetic-friendly, low-carb, or vegan diet, Manjula’s Kitchen has a variety of flavorful and nutritious recipes that cater to all dietary needs.

Explore more special diets recipes on Manjula’s Kitchen, and discover delicious and healthy Indian dishes for every occasion!

  • Pineapple kheer

    Pineapple kheer

    Recipe submitted by Chitra Shukla

    Pineapple Kheer

    Pineapple kheer

    Pineapple Kheer is a very refreshing dessert made with ripened Pineapple (annanas). It is a nice healthy recipe with use of fruit and sugar can be added as per your taste and diet.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 1 hour
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 5 Cups Whole milk
    • 14 oz Pineapple chunks in pineapple juice (1 1/2 cans)
    • 4 Tbsp  Coconut powder (finely shredded coconut)
    • 1 Tbsp Corn flour
    • 3/4 Cup Sugar

    Instructions
     

    Method

    • Boil the milk in a heavy bottom wide pan on medium high heat. Stir often to make sure the milk does not burn in the bottom of the pan. Cook until the milk is reduced to about half of its original volume.
    • Mix well 1 tablespoon Corn flour in 4 table spoons of water and add this in the milk, also add Coconut powder 4 table spoons in the milk and cook the milk for another 10 minutes on low heat. Then turn off the heat and let the milk cool down.
    • Drain 1 can pineapple using strainer let the juice dripped through without squeezing. Note: we will use juice and pineapple both.
    • Cut each chunk of pineapple in about 3 to 4 small pieces.
    • In a pan put all the pineapple juice drained from 1 can, add ¾ cup sugar and the pineapple pieces and cook on medium heat for about 30 minutes: until the pineapple pieces become soft and translucent.
    • Then from another pineapple can, take out half of pineapples and half of its juice- blend it blender. Add this in the cooked pineapple mixture and cook for additional 10 minutes. Then turn off the heat.
    • Let pineapple mixture come down to room temperature.
    • Once both the milk and pineapple mixture are cooled down, add the pineapple mixture in the milk and stir gently.
    • Serving Suggestion
    • Keep in the refrigerator for at least one hour before serving the desert. You can use the remaining half of pineapple chunks to decorate the kheer making floral patterns and any other way you might like.

    Notes

    Tips
    Mix pineapples in the milk when both the milk and pineapples are on room temperature or cold.
    Tried this recipe?Let us know how it was!
  • Wonton Cups with Spicy Carrot and Cheesy Apple Filling

    Wonton Cups with Spicy Carrot and Cheesy Apple Filling

    Recipe Submitted by Priyam Saharia

    Wanton Cups with Spicy Carrot and Cheesy Apple Filling

    Wonton Cups with Spicy Carrot and Cheesy Apple Filling

    These pretty little wonton cups are perfect for a delicious springtime appetizer. A spicy carrot and potato filling is delicately balanced with the taste of cheesy and crunchy apples. The wonton cup adds just the right amount of crunchiness to this zestful mix of flavors. Serve these for your next party and watch the plate getting emptied out as quick as a wink!
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 12 wonton cups

    Ingredients
      

    Ingredients:

    • 12 small square wonton wrappers
    • 1 cup chopped carrots
    • 2 big potatoes
    • 1 big onion finely chopped
    • 1 1/2 tablespoons cumin (jeera) powder
    • 1 teaspoon fennel seeds
    • 1 teaspoon ground red pepper
    • 1/4 cup  Parmesan cheese
    • Salt to taste
    • Oil to fry

    Garnish

    • 1/2 cup chopped apple

    Instructions
     

    To make the wonton cups

    • Preheat oven to 350 degrees. Brush oil on both sides of each wonton wrapper. Gently press one wrapper into each cup of a 12-muffin pan. Bake for 7 minutes. Remove from oven and allow it to cool.

    To make the filling

    • Boil potatoes until they are tender
    • After the potatoes are cool, peel the skin off and mash the potatoes.
    • Heat the remaining ¼ cup oil in a frying pan. Test the temperature of the oil by adding a fennel seed to the oil; if it cracks right away the oil is ready.
    • Add fennel seeds and stir fry for half a minute.
    • Add the onions and carrots in the oil. Stir fry in medium high heat till the onions turn golden brown.
    • Add the potatoes to the mixture and stir fry on medium high heat till they are light golden brown.
    • Add salt, cumin powder, ground red pepper and cook for another 4-5 minutes. Adjust salt and red pepper to your taste.
    • Replace 12 of the baked cups in the muffin pan.
    • Fill with 2 tablespoons of filling mixture.
    • Sprinkle with grated parmesan cheese.
    • Return to the oven and bake at 350 degrees for 17-20 minutes. The wonton wrap will become crisp. (Sometimes oven timings vary; so if the wonton cup doesn’t become crisp in the given time, return to oven for 2-3 minutes. Make sure to wear oven gloves)
    • Remove from muffin-pan to cool.
    • Garnish with crunchy sweet apples.

    Notes

    Notes
    • Wonton wraps are available in Chinese grocery stores or in Asian vegetables section in regular grocery stores.
    • You will also need a muffin pan for this recipe. Available in the Baking Section in grocery stores.
     
    Tips
    • This appetizer is a perfect solution to busy schedules.
    • Pre-bake the wrappers and store in airtight containers once cool.
    • Make the filling and store it in the fridge. It is very convenient and quick to bake when guests drop by unexpectedly.
     
    Suggestions
    • Try adding soybean nuggets to the filling. Boil 10-15 soybean nuggets in water with a little salt. When the soybean nuggets are softened, shred them into little pieces. Heat oil in a frying pan with medium to high heat. Fry the shredded nuggets. Add while potatoes are being fried.
    Tried this recipe?Let us know how it was!
  • Sprouted Moong Salad

    Sprouted Moong Salad

     

    Sprouted Moong Salad

    Sprouted Moong Salad

    Sprout lentil (dal) salad is a colorful, refreshing, nourishing dish, a good source of protein and calcium. This salad can be served as a light lunch. This is an easy recipe to prepare.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Salad
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1-1/2 cup sprouted moong
    • 1 cup tomatoes chopped
    • 1 cup cucumber chopped
    • 1 orange separated into slices
    • 1 tbsp cilantro chopped hara dhania)
    • 1 seeded green chili chopped optional

    For Dressing

    • 1/2 tsp black pepper
    • 1 tso salt
    • 1 tsp ground roasted cumin seed jeera
    • 1 tbsp lemon juice
    • 1 tbsp yogurt optional for vegan
    • 1 tbsp ginger juice
    • 1 tsp sugar
    • 1 tbsp olive oil

    Instructions
     

    • Mix all the salad dressing ingredients together. Set aside.
    • Cook the sprouts with salt and ¼ cup water in a saucepan. Bring it to a boil and cook two minutes. Cover the pan for three to four minutes. Drain off any liquid.
    • Let the sprouts cool to room temperature and add the dressing.
    • In a serving dish arrange tomatoes, cucumber, and oranges. Top with the spiced sprouts.
    • Garnish with cilantro and green chili.

    Notes

    How to make sprouts
    Soak the whole moong ten to twelve hours in four parts water. (Soaking will double the volume of the moong).
    Line a colander from the moong and loosely wrap the beans in the muslin cloth.  Store the soaked beans in a warm dark place for a day or two (a closed, unheated oven, for example, or on the countertop covered with a heavy cloth) until sprouted.
    Suggestions
    Sprouts can be refrigerated for four to five days.
    Sprouts salad makes a good lunch to take to the office or school.
    Keyword Gluten Free, Healthy Salad, Low Carb Vegetarian Salad, Low Fat, Vegan
    Tried this recipe?Let us know how it was!