Manjulas Kitchen Logo

Tag: Vegan Appetizers

Exploring Vegan Appetizers
Introduction
Vegan appetizers are a delightful way to start any meal, providing a burst of flavor without any animal products. Whether you’re hosting a party, looking for an Indian snack, or starting a multi-course meal, these vegan appetizers will impress your guests and satisfy your cravings. This guide explores some of the best vegan appetizers and offers ideas for easy vegan appetizers that anyone can make.
What Are Vegan Appetizers?
Vegan appetizers are small dishes or snacks made entirely from plant-based ingredients. They exclude any animal products such as meat, dairy, and eggs. These appetizers are not only cruelty-free but also often healthier and lighter than their non-vegan counterparts. We got a list of vegan Indian recipes that are surely going to be tasty and amazing. 
Benefits of Vegan Appetizers

Healthier Options: Vegan appetizers are typically lower in saturated fats and cholesterol, making them a healthier choice.
Inclusive: They cater to a variety of dietary restrictions, including lactose intolerance and egg allergies.
Sustainable: Choosing plant-based options reduces the environmental impact associated with animal farming.

Popular Vegan Appetizers
1. Stuffed Mushrooms
Stuffed mushrooms are a classic appetizer that can be easily veganized. Fill them with a mixture of breadcrumbs, herbs, and vegan cheese for a delicious bite-sized treat.
2. Veggie Spring Rolls
Veggie spring rolls are fresh, crunchy, and packed with flavor. Filled with julienned vegetables and herbs, they are often served with a tangy dipping sauce. They are among the best vegan appetizers for their refreshing taste and ease of preparation. It’s a part of indian veg appetizers recipe. 
3. Hummus and Veggie Platter
Hummus, made from chickpeas, tahini, lemon, is a protein-rich dip that pairs perfectly with fresh veggies. This easy vegan appetizer is quick to assemble and always a hit at gatherings.
Easy Vegan Appetizers
4. Avocado Toast Bites
Avocado toast is a popular snack that can be turned into an easy vegan appetizer. Top small pieces of toast with mashed avocado, a sprinkle of salt, pepper, and a dash of lime juice for a simple yet delicious starter.
5. Tomato Basil Bruschetta
Bruschetta, topped with diced tomatoes, fresh basil, and a drizzle of balsamic vinegar, is a light and flavorful appetizer. It’s quick to prepare and always a crowd-pleaser.
6. Spicy Chickpea Salad Cups
Spicy chickpea salad cups are both fun and nutritious. Spoon a mixture of chickpeas, spices, and diced vegetables into small lettuce cups for a crunchy and satisfying appetizer.
Best Vegan Appetizers
7. Mini Falafel Balls
Falafel balls made from ground chickpeas, herbs, and spices are a favorite in Middle Eastern cuisine. Serve them with a tahini dipping sauce for one of the best vegan appetizers that are sure to impress.
8. Sweet Potato Bites
Sweet potato bites, topped with avocado or a spicy black bean mixture, are delicious and nutritious. They combine the sweetness of the potato with the savory toppings, creating a perfect balance of flavors.
9. Vegan Sushi Rolls
Vegan sushi rolls, filled with avocado, cucumber, and carrots, offer a refreshing and light option. Serve with soy sauce and wasabi for an authentic experience.
Vegan Appetizers Easy to Make
10. Roasted Chickpeas
Roasted chickpeas are a crunchy, protein-packed snack. Season them with your favorite spices and bake until crispy. This vegan appetizer recipe is easy to prepare and can be customized to your taste. Its one of those easy Indian recipes that are light, healthy and yet nutritious. 
11. Spinach Artichoke Dip
A creamy spinach artichoke dip, made with cashews or vegan cream cheese, is a rich and satisfying appetizer. Serve with crackers or bread for dipping.
12. Cucumber Bites with Vegan Cream Cheese
Top cucumber slices with a dollop of vegan cream cheese and a sprinkle of herbs for a light and refreshing appetizer. These are perfect for hot summer days.
How to Make Vegan Appetizers
Making vegan appetizers is straightforward and requires only a few basic steps:

Choose Fresh Ingredients: Fresh vegetables, herbs, and high-quality vegan substitutes are key to delicious appetizers.
Simple Seasonings: Use herbs, spices, and citrus to enhance flavors without overpowering the natural taste of the ingredients.
Presentation: Arrange your appetizers beautifully to make them more appealing. Bite-sized portions are usually more attractive and easier to handle.

FAQs about Vegan Appetizers
What are vegan appetizers? 
Vegan appetizers are small dishes made without any animal products, perfect for starting a meal or enjoying as snacks.
How to make easy vegan appetizers? 
To make easy vegan appetizers, choose simple recipes that require minimal ingredients and preparation time, such as avocado toast bites or tomato basil bruschetta.
What are the best vegan appetizers? 
The best vegan appetizers include stuffed mushrooms, veggie spring rolls, hummus and veggie platter, mini falafel balls, and sweet potato bites.
Are vegan appetizers healthy? 
Yes, vegan appetizers are generally healthier as they are lower in saturated fats and cholesterol, and rich in vitamins, minerals, and fiber.
What is a simple vegan appetizer recipe? 
A simple vegan appetizer recipe is roasted chickpeas. Season chickpeas with spices and bake until crispy for a quick and tasty snack.
Conclusion
Vegan appetizers offer a delicious and healthy start to any meal. From easy vegan appetizers to the best vegan appetizers, there are endless possibilities to explore. 

Whether you prefer something light and fresh like veggie spring rolls or something hearty like mini falafel balls, there is a vegan appetizer recipe for everyone. 

Try these ideas and enjoy the flavors and benefits of plant-based eating. For more vegan appetizer recipes and tips, visit Manjula’s Kitchen and discover the joy of Indian vegetarian and vegan cooking. Enjoy the process of creating and sharing these delightful appetizers!

  • Roasted Cauliflower with Tomato Gravy

    Roasted Cauliflower with Tomato Gravy

    A plate of golden brown roasted cauliflower florets

    Roasted Cauliflower with Tangy Tomato Gravy

    This is simply a delightful indian appetizer or side dish. Cauliflower florets are tossed with yogurt and spices, then shallow-fried. The crispy cauliflower has the perfect bite bursting with flavors, covered in tangy tomato gravy. It makes a mouthwatering appetizer.
    You can also serve them without tomato gravy, you can choose how spicy you want to make these roasted cauliflower florets. There are so many ways to enjoy this tangy cauliflower dish; they're all delicious!
    One of my favorite recipe published at Manjula's Kitchen, it can be enjoyed on its own with just a drizzle of oil and with your favorite spices. Some of my favorite dishes with cauliflower, Aloo Gobhi (potato with cauliflower), Pakoras, Paratha, and rice pulav with cauliflower, Gobhi Manchurian.
    4.30 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4

    Ingredients
      

    For the Roasted Cauliflower:

    • 1 medium cauliflower cut into florets (phool Gobhi), about 18 florates
    • 1 cup yogurt
    • 2 tbsp corn starch
    • 1 tsp cumin seeds (jeera)
    • 2 tbsp finely chopped cilantro (dhania)
    • 1 tsp finely chopped green chilies optional
    • 2 tsp finely shredded ginger
    • ½ tsp salt
    • 3 tbsp oil for shallow frying

    For the Tomato Gravy:

    • 2 tbsp oil
    • 1 tsp cumin seeds (jeera)
    • 2 tsp ginger finely shredded
    • 1 cup tomatoes pureed, I used 3 medium size tomatoes
    • ¼ tsp turmeric powder
    • ½ tsp red chili powder (adjust to taste)
    • 2 tsp coriander powder
    • 1 tsp garam masala
    • 1 tsp salt
    • 1 tsp sugar
    • 2 tbsp coriander leaves, finely chopped
    • ¼ cup chopped tomatoes

    For Garnishing:

    • 2 green chilies, slit for garnishing

    Instructions
     

    • In a large bowl: Mix the yogurt, corn starch, cumin seeds, cilantro, and green chilies until well combined.
    • Add the cauliflower florets to the yogurt mixture and toss well to coat each floret evenly.
    • Shallow Fry the Cauliflower: Heat oil in a skillet over medium heat, adding just enough to cover the pan.
    • Add the cauliflower florets in batches and shallow fry them until they are golden brown and crispy on all sides.
    • Remove and drain on paper towels to remove excess oil.
    • Tomato Gravy: Mix the corn starch with 1/4 cup of water in a small bowl and set aside.
    • Heat oil in a pan over medium heat.
    • Add cumin seeds until they crack. Add tomato puree and ginger, stirring for a few seconds.
    • Add red chili powder, coriander powder, turmeric, and sauté for another 2-3 minutes until the tomatoes release oil on the sides.
    • Add the corn starch paste and cook until the gravy reaches a pourable consistency, adding water if needed.
    • Add chopped tomatoes, sugar, garam masala, and cilantro, stir well, and turn off the heat.
    • Serve the crispy cauliflower with the tangy tomato gravy and garnish with slit green chilies.
    • Enjoy! Roasted cauliflower with tangy tomato sauce.

    Notes

    For serving: Arrange the cauliflowers on serving plates and pour the tomato sauce and garnish with cilantro and green chilies. serve hot as an appetizer or side dish.
    Enjoy your Roasted Cauliflower with Tangy Tomato Gravy!
    Choosing Cauliflower: look for cauliflower with firm and white and firmly attached green leaves. You can store uncut cauliflower in the refrigerator for up to five days
    How to Cut & Prepare Cauliflower: To separate the cauliflower florets from the core, halve and then quarter the head. This exposes the core, making it easy to cut out the florets. 
    Health Benefits of Cauliflower: Cauliflower is full of dietary fiber, vitamin C, and folic acid. Cauliflower is great for digestion and iron absorption as well. It’s a total vegetable all-star and helps round out a healthy meal!
    Keyword cauliflower appetizer, tomato gravy
    Tried this recipe?Let us know how it was!

    How to Make Roasted Cauliflower in Tangy Tomato Gravy: A Healthy and Flavorful Curry Recipe

    Roasted Cauliflower with Tangy Tomato Gravy is a flavorful and nutritious dish that combines the earthy taste of roasted cauliflower with a tangy, spiced tomato gravy. This cauliflower tomato curry is perfect for those looking to enjoy a healthy delicious meal, this simple indian vegetarian recipe is easy to prepare and packed with flavor. Whether served with plain indian rice or flatbread, this dish is sure to become a favorite in your household.

    The Essence of Roasted Cauliflower with Tangy Tomato Gravy

    The essence of this dish lies in its balance of flavors and textures. The cauliflower is roasted to perfection, bringing out its natural sweetness and adding a delightful crunch can  be served with Indian main course recipes. The tangy tomato gravy is made with ripe tomatoes and a blend of aromatic spices, creating a rich and flavorful sauce that complements the roasted cauliflower beautifully.

    Origin and Popularity

    Cauliflower is a versatile vegetable used in various cuisines around the world. Roasting cauliflower enhances its flavor and texture, making it a popular method of preparation. This roasted cauliflower recipe with tangy tomato gravy draws inspiration from Indian cuisine, where tomato-based gravies are commonly used to create rich, flavorful dishes.

    Why You’ll Love This Recipe

    • Flavorful and Nutritious: Combines the goodness of roasted cauliflower with a tangy, spiced tomato gravy.
    • Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to everyone.
    • Versatile: Can be served with rice, flatbread, or as a standalone dish.
    • Perfect for Any Occasion: Ideal for everyday meals or special gatherings.

    How to Make Roasted Cauliflower with Tangy Tomato Gravy

    To make this delightful roasted cauliflower with tangy tomato gravy, start by mixing yogurt, corn starch, cumin seeds, cilantro, and green chilies in a large bowl. Coat cauliflower florets in this mixture. Heat oil in a skillet over medium heat and shallow fry the florets until golden brown and crispy. Drain excess oil using paper towels.

    For the tomato gravy, mix corn starch with 1/4 cup water. Heat oil in a pan, add cumin seeds, and once they crackle, add tomato puree and ginger. Stir in red chili powder, coriander powder, turmeric, and sauté for 2-3 minutes until the tomatoes release oil. Add the corn starch paste and cook until the gravy is of pourable consistency, adding water if needed. Stir in chopped tomatoes, sugar, garam masala, and cilantro, then turn off the heat.

    Serve the crispy cauliflower florets with the tangy tomato gravy, garnished with slit green chilies. This dish is very good indian appetizer or can be served hot as an side dish, garnished with cilantro and green chilies.

    When choosing cauliflower, look for firm, white heads with firmly attached green leaves. Store uncut cauliflower in the refrigerator for up to five days. Cauliflower is rich in dietary fiber, vitamin C, and folic acid, promoting digestion and iron absorption, making it a nutritious addition to any meal. Enjoy!

    Variations of Cauliflower Dishes

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

    1. Aloo Gobi: A classic Indian dish made with potatoes and cauliflower cooked with spices.
    2. Baked Cauliflower: Cauliflower Spinach Bake is a healthy indian recipe which is nutrition-rich side dish that is easy and quick to make.
    3. Cauliflower Manchurian: An Indo-Chinese dish featuring crispy cauliflower florets in a tangy sauce.
    4. Cauliflower Crust Pizza: This is a yummy and healthy cauliflower crusted pizza, made with fresh ingredients and also egg-less. Pizza sauce and Indian cheese was made from scratch using fresh ingredients. Its a nice appetizer..
    5. Gobi Paratha: A stuffed flatbread or gobi paratha with a spicy cauliflower filling.

    Serving Suggestions

    Roasted cauliflower with tangy tomato gravy can be enjoyed in various ways:

    • With Rice: Serve it with steamed basmati rice or jeera rice for a complete meal.
    • With Flatbread: Pair it with naan, roti, or paratha for a satisfying lunch or dinner.
    • As a Side Dish: Serve it alongside other Indian vegetarian recipes for a flavorful spread.
    • On Its Own: Enjoy it as a standalone dish for a light and healthy meal.

    Tips and Tricks

    To perfect your roasted cauliflower with tangy tomato gravy recipe, consider these helpful tips:

    • Roast Evenly: Ensure the cauliflower florets are evenly coated with oil and spread out on the baking sheet for even roasting.
    • Use Fresh Tomatoes: Fresh, ripe tomatoes provide the best flavor for the gravy.
    • Adjust Spices: Tailor the amount of spices to suit your taste preference.
    • Simmer Slowly: Let the gravy simmer slowly to develop a rich and deep flavor.

    FAQs

    Can I Use Frozen Cauliflower?

    Yes, you can use frozen cauliflower. Thaw it and pat it dry before roasting to prevent excess moisture.

    How Long Does This Dish Last?

    Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

    Is This Recipe Vegan?

    Yes, this recipe is naturally vegan and gluten-free.

    Can I Add Other Vegetables?

    Absolutely, you can add other vegetables like bell peppers, peas, or carrots to the dish.

    What If I Don’t Have Fresh Tomatoes?

    You can use canned tomatoes or tomato puree as a substitute for fresh tomatoes.

  • Tomato Basil Pasta

    Tomato Basil Pasta

    A plate of Tomato Basil Pasta garnished with fresh basil leaves

    Tomato Basil Pasta

    Tomato Basil pasta, one of my favorite indian appetizers, and enjoyed by my whole family. It makes an excellent indian vegan recipe that is satisfying, easy to make, and delicious! I always have these ingredients on hand, and I like to use cherry tomatoes in this recipe.
    However, if I am out of cherry tomatoes, I chop other firm tomatoes into bite-sized pieces, and they work great. This is also a very versatile pasta where you can easily substitute or add other vegetables, you can also find some indian main course recipes on the website . Burst ripe cherry tomato juice and olive oil make the most delicious of sauces, absolutely perfect for spaghetti ready in less than 15 minutes!
    It’s kid-friendly and tastes AMAZING. A simple recipe where fresh ingredients make an unbeatable flavor combination.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Course Appetizer
    Cuisine Italian
    Servings 2

    Ingredients
      

    • 3 oz spaghetti pasta
    • 3 tbsp olive oil
    • 1 1/2 cups cherry tomatoes, halved
    • 1/3 cup sliced mushrooms
    • 8 green olives, pitted and halved
    • 6-8 tbsp basil leaves
    • 3 cups packed baby spinach, stems removed
    • 1/4 tsp salt
    • 1/8 tsp freshly ground black pepper

    Instructions
     

    • Bring a saucepan of water to a boil (without salt). Add pasta; cook for 8 minutes or until tender. Save 1/4 cup pasta water, then drain the pasta in a colander. Set aside.
    • While the pasta cooks, heat a large skillet over medium heat.
    • Add oil to the pan and swirl to coat. Add tomatoes, mushrooms, and olives; stir for about 2 minutes until the tomatoes start getting soft and splatter. Once the tomatoes look saucy, stir in the basil, and spinach.
    • Add salt and black pepper; stir.
    • Add pasta, then stir in spinach and basil, and toss until well combined. Cook for 2 minutes or until the greens wilt. If needed, add reserved pasta water as desired. Tomato Basil Pasta is ready to serve.
    • Remove from heat and serve. Top with shredded cheese if desired. Enjoy!
    • This is a quick & easy pasta recipe with fresh tomatoes. And you end up with a sauce where the prep is not that involved, and it simmers in 15 minutes or less.

    Notes

    Notes:
    Pasta: My preference is to use long noodles like spaghetti, linguine, or fettuccine. I do not recommend using angel hair because it will be too delicate for the sauce.
    Gluten-Free: You can substitute gluten-free pasta.
    Tomatoes: This recipe is with cherry tomatoes. You can use vine-ripened tomatoes or heirloom tomatoes. The most important thing is that they are ripe and firm because they will have the best flavor.
    Tried this recipe?Let us know how it was!

    Tomato Basil Pasta: A Delightful Fusion of Fresh Flavors

    Tomato Basil Pasta is a classic dish that combines the rich, tangy taste of ripe tomatoes with the fresh, aromatic flavor of basil. This simple yet delicious recipe is perfect for a quick weeknight dinner or a sophisticated meal for guests. Explore this recipe exclusively at Manjula’s Kitchen. In this article, we’ll explore the origins, preparation tips, and variations of this delightful Tomato Basil Pasta recipe, while maximizing the use of internal links to other related recipes.

    The Essence of Tomato Basil Pasta

    Tomato Basil Pasta is a harmonious blend of fresh tomatoes, basil, garlic, and olive oil, tossed with your favorite pasta. The simplicity of the ingredients allows the natural flavors to shine, making this dish a favorite among pasta lovers. Whether you’re using fresh tomatoes from the garden or high-quality canned tomatoes, this recipe is sure to impress with its vibrant taste and beautiful presentation.

    Origins and Cultural Significance

    Tomato Basil Pasta, also known as Pasta al Pomodoro, has its roots in Italian cuisine. This dish embodies the essence of Italian cooking, which emphasizes fresh, high-quality ingredients and simple preparation methods. The combination of tomatoes and basil is a staple in Italian kitchens, symbolizing the Mediterranean diet’s focus on fresh, seasonal produce.

    Tips for Perfect Tomato Basil Pasta

    1. Choosing the Right Tomatoes: For the best flavor, use ripe, juicy tomatoes. If fresh cherry  tomatoes are not available, You can use vine-ripened tomatoes or heirloom tomatoes.
    2. Fresh Basil: Fresh basil leaves are essential for this recipe. They add a vibrant, aromatic flavor that dried basil cannot replicate.
    3. Quality Olive Oil: Use extra virgin olive oil for a rich, fruity taste that complements the tomatoes and basil perfectly.
    4. Cooking the Pasta: Cook the pasta until it is al dente, meaning it is firm to the bite. This texture works best with the sauce and prevents the pasta from becoming mushy.

    Variations to Try

    While the classic Tomato Basil Pasta is delightful on its own, you can experiment with different ingredients to create exciting variations. For a creamy twist, add a splash of heavy cream or a dollop of ricotta cheese. You can also incorporate other vegetables like spinach, mushrooms, or bell peppers for added texture and nutrition. Explore more variations with recipes like Indian masala Bell Pepper Curry and Sweet and Sour Guava Curry.

    Pairing and Serving Suggestions

    Tomato Basil Pasta is versatile and pairs wonderfully with a variety of side dishes. Serve it with a fresh green salad, such as Cucumber Salad, or a crusty garlic bread for a complete meal. It also complements well with appetizers like Spicy Indian Flour Chips and for dessert, consider Moong Dal Halwa to end your meal on a sweet note.

    Benefits of Tomato Basil Pasta

    Tomato Basil Pasta recipe is packed with nutrients from fresh tomatoes and basil. Tomatoes are rich in vitamins A and C, as well as antioxidants like lycopene, which are beneficial for heart health. Basil adds a dose of vitamin K and other essential nutrients. For more health-conscious recipes, explore Millet Soup Bajra Raab and Indian vegetable Biryani on our website.

    FAQs for Tomato Basil Pasta

    Q: What kind of pasta should be used to prepare Tomato Basil Pasta ?

    A: Spaghetti, Linguine, Fettuccine and not Angel Hair for it will be too delicate for the sauce.

    Q: Can we make the recipe of Tomato Basil Pasta gluten free ?

    A: Yes you can replace the pasta for a gluten free pasta

    Q: What kind of tomatoes are to be used for the recipe of Tomato Basil Pasta ?

    A: While we used tomato cherries. But one can also use vine ripened tomatoes or heirloom tomatoes. 

    Q: Any specific things to keep a check for the recipe of Tomato Basil Pasta

    A: Fresh ingredients, nice pasta and good seasonings.

    Conclusion

    Tomato Basil Pasta recipe is a fantastic way to enjoy the fresh flavors of Italian cuisine with minimal effort. Whether you’re a seasoned cook or a beginner, this dish is sure to become a favorite in your culinary repertoire. 

    For more exciting recipes and variations, explore other delightful dishes like Dodha Burfi (Punjabi Milk Fudge), Sweet Potato Chaat

     Enjoy the journey of flavors and happy cooking!

  • Sweet & Sour Bell Pepper

    Sweet & Sour Bell Pepper

    Sweet & Sour Bell Pepper

    Sweet and Sour Bell Pepper

    Sweet and sour bell pepper is colorful, sweet, sour, and nutty—all the flavors blend into one delicious taste. It tastes great when served as a side dish with paratha, roti or rice.
    I make this quite often upon request of my family because it can be used for making sandwiches or rolled up in any Indian flatbread or tortillas. For making sandwiches, add cheese to make a complete meal. This recipe is also versatile, keeping everything the same, you can change the bell pepper with potatoes or any squash.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 2 people

    Ingredients
      

    • 3 cups bite-cubed bell pepper, I am using green, yellow, and red bell peppers to make it colorful.
    • 1/4 cup peanuts coarsely powder
    • 2 tbsp besan
    • 2 tbsp oil
    • 1/2 tsp cumin seeds (jeera)
    • 2 tsp coriander powder (dhania)
    • 1 tsp salt
    • ¼ tsp red chili powder
    • 1 tsp mango powder (amchoor)
    • 2 tsp lemon juice
    • 3 tbsp brown sugar or jaggery
    • 2 tsp sesame seeds

    Instructions
     

    • Cut the bell peppers into bite-size cubes and remove all the seeds.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds. After the cumin seeds crack, add peanuts, besan, and 1 teaspoon of sesame seeds. Stir for about half a minute until the besan (gram flour) is golden-brown.
    • Reduce the heat to medium-low, add the bell peppers and stir. Add coriander powder, red chili powder, and salt, then stir. Add about ¼ cup of water and cover the pan. Cook over low-medium heat for 6 to 8 minutes. Open and stir to check if the bell peppers are tender but still have some crispness to it.
    • Add the mango powder and brown sugar. Stir and taste to adjust salt and lemon juice according to your taste.
    • Turn the heat to low and cook for about 2 minutes, stirring gently.
    • Before serving, garnish with the saved sesame seeds. Enjoy
    Tried this recipe?Let us know how it was!

    Easy Bell Pepper Recipe: How to make Sweet & Sour Bell Pepper 

    Bell peppers are versatile vegetables that add vibrant color and flavor to dishes. While commonly used in savory recipes, they also shine in sweet and sour preparations. 

    Sweet and sour bell peppers offer a delightful appetizer with an added combination of tangy sweetness, making them a favorite among food enthusiasts. 

    Tips for Easy Bell Pepper Recipe:

    Selecting Bell Peppers: For bell pepper recipes, Choose bell peppers that are firm, glossy, and free from wrinkles or blemishes. Look for peppers with vibrant colors, such as red, yellow, or orange, as they tend to be sweeter than green bell peppers.

    Preparing Bell Peppers: Wash the bell peppers thoroughly under running water and pat them dry with a paper towel. Remove the stem, seeds, and white membrane from the inside of the peppers before slicing them into uniform strips or cubes.

    Balancing Sweetness and Sourness: Achieving the perfect balance of sweetness and sourness is key to a delicious sweet and sour bell pepper dish. Adjust the amount of brown sugar or jaggery and lemon juice according to your taste preferences, keeping in mind that the sweetness should complement the tanginess without overpowering it.

    Cooking Techniques: Sweet and sour bell peppers can be cooked using various methods, including stir-frying, sautéing, or roasting. Stir-frying is a quick and convenient method that retains the peppers’ crisp texture, while roasting enhances their natural sweetness and adds depth of flavor.

    Suggestions for Spicy Bell Pepper Recipe:

    Side Dish: Sweet and sour bell peppers make a flavorful side dish that pairs well with a variety of main courses, such as grilled tofu. Serve them alongside steamed rice or noodles for a complete meal.

    Topping: Use sweet and sour bell peppers as a topping for pizza, sandwiches, or burgers to add a burst of flavor and color. They can also be layered onto wraps or quesadillas for a tasty twist.

    Dip or Relish: Turn sweet and sour bell peppers into a dip or relish by blending them with herbs, spices, and a touch of olive oil. Serve it with crunchy crackers, tortilla chips, or crusty bread for a delicious appetizer or snack.

    Variations to Sweet & Sour Bell Pepper:

    Spicy Kick: Add diced jalapeños or red chili flakes to the sweet and sour bell pepper mixture for a spicy kick. The heat from the peppers will complement the sweet and tangy flavors, creating a delicious contrast.

    Herb Infusion: Enhance the flavor of sweet and sour bell peppers by infusing them with fresh herbs such as basil, thyme, or cilantro. Simply add the herbs to the cooking process or sprinkle them over the dish before serving for a burst of freshness.

    Protein Addition: Incorporate tofu into the sweet and sour bell pepper dish to make it more hearty and satisfying. Cook the protein separately and then combine it with the peppers during the final stages of cooking.

    Frequently Asked Questions (FAQs):

    Q: How long can I store leftover sweet and sour bell peppers?

    A: Leftover sweet and sour bell peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them gently on the stovetop or in the microwave before serving.

    Q: Can I make sweet and sour bell peppers ahead of time?

    A: Yes, you can prepare sweet and sour bell peppers ahead of time and reheat them when ready to serve. However, keep in mind that the texture may slightly change upon reheating.

    Q: Is this dish vegan/vegetarian-friendly?

    A: Of course this dish is absolutely vegan/vegetarian-friendly for it doesn’t incorporate any non veg ingredients.

    Q: How spicy is this dish?

    A: Sweet and Sour Bell Pepper is typically not spicy, but you can adjust the heat level by adding chili flakes or fresh chili peppers if desired.

    Q: Can I make this dish ahead of time?

    Yes, you can make the sauce ahead of time and store it in the refrigerator for up to a week. When ready to serve, simply reheat the sauce and stir in freshly cooked bell peppers.

    Q: What can I serve with Sweet and Sour Bell Pepper?

    This dish pairs well with steamed rice or noodles. You can also serve it alongside other Asian-inspired dishes like stir-fried vegetables or tofu.

    Q: How long will leftovers last?

    Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.

    Q: Can I freeze Sweet and Sour Bell Pepper?

    While you can freeze this dish, the texture of the bell peppers may change slightly upon thawing. It’s best enjoyed fresh, but if you do freeze it, store it in an airtight container for up to 2-3 months.

    Q: How can I make this dish gluten-free?

    Use tamari or a gluten-free soy sauce instead of regular soy sauce, and ensure all other ingredients are gluten-free as well.

  • Banana Rice Bowl

    Banana Rice Bowl

     

    Banana Rice Bowl

    How did I come up with this unique Banana Rice Bowl combination? At lunchtime, I craved something spicy yet easy. I decided to make banana chat, but it didn't seem filling enough. I remembered I had some cooked rice in the fridge. While taking it out, I noticed moong sprouts, and grilled tofu so I decided to add those as well. However, it looked very bland. I decided to add cucumber and tomatoes. Now it looked colorful, tempting, and healthy. To my surprise, the combination turned out delicious. It was a delightful and tasty meal.
    My son, who is a picky eater, tried and enjoyed it, also added crushed pecans to give a crunch and suggested that this should be your new recipe.
    Banana Rice Bowl is also gluten free and vegan.
    This recipe also gives you the choice to add or take out some ingredients, some suggestions replace tofu with paneer or bell pepper, apple.
    5 from 1 vote
    Print Recipe
    Course Appetizer
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 banana, sliced.
    • 1 cup cooked rice
    • ¼ cup moong dal sprouts
    • ¼ cup cucumber, chopped into small pieces
    • ¼ cup tomatoes, chopped into small pieces
    • ¼ cup tofu in small cubed, grilled
    • ½ tsp salt
    • ½ tsp roasted cumin seed powder
    • 2 tsp sugar
    • 1 tbsp finely chopped cilantro.
    • 1 tsp finely chopped green chili (adjust to taste)
    • 2 tsp lemon juice
    • 2 tbsp broken pecans 

    Instructions
     

    Method:

    • In a wide serving bowl, we will add all the ingredients one at a time cup of cooked rice, sliced banana, tofu, sprouts, cucumber, and tomatoes.
    • Sprinkle salt, roasted cumin seed powder, sugar, cilantro, green chilies, and lemon juice. Toss it all together.
    • Finally, top with pecans.
    • Simple, flavorful, and healthy, your Banana Rice Vegetable Bowl is now ready to enjoy!

    Notes

    If you liked the recipe, share with your friends the video recipe.
    Tried this recipe?Let us know how it was!

    Banana Rice Bowl Recipe 

    Craving a satisfying yet easy meal that packs a punch of flavor? Look no further than this unique banana rice recipe! Inspired by a desire for something spicy and filling, this Banana with Rice Bowl combines the sweetness of bananas with the savory goodness of rice and a variety of vegetables and spices. Whether you’re vegan, gluten-free, or simply looking for a delicious and nutritious dish, this banana rice recipe is sure to become a favorite in your kitchen.

    Assembling the Ingredients

    To begin preparing the Banana Rice Bowl, gather all the necessary ingredients listed in the banana rice recipe. You’ll need bananas, cooked rice, moong dal sprouts, cucumber, tomatoes, grilled tofu, salt, roasted cumin seed powder, sugar, cilantro, green chilies, lemon juice, and pecans. Having everything ready and prepped will make the cooking process smooth and efficient.

     

    Creating the Flavorful Layers

    In a wide serving bowl, start assembling the Banana Rice Bowl by adding each ingredient one at a time. Begin with a generous layer of cooked rice as the base, followed by slices of ripe banana for a touch of sweetness. Next, add the grilled tofu, moong dal sprouts, chopped cucumber, and tomatoes. This layering technique ensures that every bite is bursting with a variety of textures and flavors, from creamy to crunchy.

    Seasoning for Depth of Flavor

    Once all the ingredients are layered in the bowl, it’s time to season them with a combination of spices and herbs. Sprinkle salt, roasted cumin seed powder, and sugar over the top of the bowl to enhance the flavors and balance the sweetness of the bananas. Add finely chopped cilantro and green chilies for a pop of freshness and a hint of heat. Drizzle freshly squeezed lemon juice over the top to brighten up the dish with a tangy citrus flavor.

     

    Adding a Crunchy Finishing Touch

    To elevate the texture of the Banana with Rice Bowl, top it off with broken pecans. The pecans not only add a satisfying crunch but also contribute a rich, nutty flavor that complements the other ingredients beautifully. Feel free to adjust the amount of pecans according to your preference, or substitute them with your favorite nuts or seeds for variety.

    Tips

    • Choose ripe but firm bananas for this banana rice recipe to ensure they hold their shape when mixed with the other ingredients.
    • Experiment with different vegetables and proteins to customize the Banana Rice Bowl to your liking. Try substituting tofu with paneer or adding bell peppers or apples for added crunch and sweetness.
    • For a burst of freshness, garnish the finished dish with a sprinkle of freshly chopped herbs like mint or parsley.

    Variations

    • Get creative with your choice of grains by substituting rice with quinoa, couscous, or bulgur for a different texture and flavor profile.
    • For a spicy kick, add a dash of your favorite hot sauce or chili flakes to the Banana Rice Bowl before serving.

    Benefits

    • Bananas are a good source of potassium, fiber, and vitamins, making them a nutritious addition to any meal.
    • Rice provides carbohydrates for energy and is a staple food in many cuisines around the world.
    • The variety of vegetables and sprouts in this banana rice recipe add vitamins, minerals, and antioxidants to support overall health.

    FAQs

    • Can I prepare the Banana with Rice Bowl in advance?

    • Yes, you can pre-cook the rice and prep the other ingredients in advance, then assemble the bowl just before serving for maximum freshness and flavor.

     

    • Are there any substitutions I can make for the ingredients listed in the recipe?

    • Absolutely! Feel free to customize the Banana Rice Bowl with your favorite ingredients and flavors. You can swap out the tofu for your protein of choice or adjust the seasoning to suit your taste preferences.

     

    • Is this recipe suitable for meal prep?

    • Yes, you can prepare a batch of Banana Rice Bowls ahead of time and store them in individual containers in the refrigerator for quick and easy meals throughout the week. Just be sure to store the pecans separately to maintain their crunchiness.

    Other Recipes If you enjoyed this banana rice recipe, you might also like to try these other recipes from Manjula’s Kitchen:

    1. Vegetable Pulao
    2. Mango Lassi
    3. Chickpea Salad
    4. Coconut Chutney
    5. Vegetable Pakoras
    6. Paneer Tikka Masala
    7. Fruit Chaat

    These recipes are perfect and are sure to satisfy your cravings. Happy cooking!

  • Bread Potato Rolls

    Bread Potato Rolls

    Bread Potato Rolls

    Bread Potato Rolls

    Bread with potato filling makes a mouthwatering snack. This is a perfect snack with afternoon tea or served as an appetizer. Bread Potato Rolls are crunchy outside, spicy and soft inside. Easy to prepare
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    boiling potatoes 20 minutes
    Total Time 25 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 slices bread slices, bread should be firm
    • 2 medium potatoes boiled peeled and mashed will make about 1-1/4 cup mashed potatoes
    • 1/4 cup green peas, boiled using frozen peas
    • 1 tsp oil canola, vegetable
    • 1/4 tsp cumin seeds jeera
    • 1/2 tsp salt
    • 1/8 tsp red chili powder lal mirch
    • 1/2 tsp mango powder amchoor
    • 1 tbsp cilantro finely chopped hara dhania
    • 1 tbsp green chili finely chopped
    • 1 tsp ginger finely chopped
    • oil to fry

    Instructions
     

    • Heat the oil in a frying pan and add the cumin seed. When the cumin seed starts to crack, add green peas, green chili, and ginger, and stir for a few seconds.
      Add the potatoes and all the spices (chili powder, mango powder, salt, cilantro) and stir-fry for a minute. Turn off the heat.
      Taste the mixture; it should be a little spicier than you like, as it will taste milder inside the bread. Set aside.
    • Trim the edges of the bread slices and cut them into two pieces. Set aside. Roll 1½ tablespoons of the mixture at a time into an oval shape. Make twelve rolls. (The size of the potato rolls will depend on the size of the bread).
    • Fill a small bowl with water to wet the bread. Dip one side of a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the bread moist.
    • Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an oval shape. Repeat to make all the rolls. Before frying, let them sit for about five minutes. (This will evaporate some of the water from the bread so that it absorbs less oil while frying; also making the bread rolls crisper).
    • Heat the oil in a frying pan on medium high heat. Drop the rolls slowly into it, taking care not to overlap them.
    • Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes. Take them out over a paper towel.

    Notes

    Serve them hot with hari cilantro chutney and tamarind sweet and sour chutney.
    Keyword Appetizer, Party Food, Tea Time Snack
    Tried this recipe?Let us know how it was!

    The Ultimate Guide to Bread Potato Rolls

    Bread potato rolls are a popular snack that combines the comforting flavors of potatoes with the crispy texture of bread. These rolls are perfect for parties, gatherings, or just as a tasty treat. In this article, we will explore the various aspects of bread potato rolls, including a detailed recipe, variations, and serving suggestions.

    What are Bread Potato Rolls?

    Bread potato rolls are made by stuffing a spiced potato mixture into slices of bread, rolling them up, and frying or baking until golden and crispy. This snack is versatile, quick & easy to prepare, and loved by all age groups.

    Health Benefits of Bread Potato Rolls

    While bread potato rolls are often considered an indulgent treat, they can also be nutritious when made with whole grain bread and a balanced filling. Potatoes provide essential vitamins and minerals, and whole grain bread adds fibre.

    Simple Bread Potato Rolls Recipe

    Ingredients:

    • Bread slices
    • Potatoes (boiled and mashed)
    • Spices (cumin, coriander, turmeric, chili powder)
    • Fresh herbs (coriander leaves, green chilies)
    • Oil for frying or baking

    Method:

    1. Prepare the Filling: Mix mashed potatoes with spices and herbs.
    2. Assemble the Rolls: Flatten the bread slices, add the potato mixture, and roll them up.
    3. Cook the Rolls: Fry the rolls until golden brown or bake them for a healthier option.

    Variations of Bread Potato Rolls

    • Cheese Bread Potato Rolls: Add grated cheese to the potato mixture for a gooey, cheesy filling.
    • Vegetable Bread Potato Rolls: Incorporate other vegetables like peas, carrots, or corn for added nutrition and flavor.

    Serving Suggestions

    Bread potato rolls can be served with a variety of dips and sauces, such as mint chutney, tamarind chutney, or ketchup. They are perfect as appetizers, snacks, or even as a light meal.

    Tips for Making the Best Bread Potato Rolls

    • Use fresh, high-quality bread for the best texture.
    • Ensure the potato filling is well-seasoned to enhance the flavor.
    • Fry on medium heat to ensure even cooking and prevent burning.

    Incorporating Bread Potato Rolls into Your Diet

    Enjoy bread potato rolls as an occasional treat. Pair them with a fresh salad or a bowl of soup for a balanced meal.

    FAQs Frequently Asked Queries

    What type of bread is best for potato rolls? 

    Whole grain or white bread works well, but ensure it’s fresh and soft for easy rolling.

    Can I make bread potato rolls vegan? 

    Yes, use vegan bread and skip any dairy-based ingredients in the filling.

    How can I store leftover bread potato rolls? 

    Store in an airtight container in the refrigerator for up to two days. Reheat in an oven or on a pan before serving.

    Can I bake bread potato rolls instead of frying? 

    Yes, baking is a healthier alternative. Brush the rolls with a little oil and bake until golden and crispy.

    What is the best dipping sauce for bread potato rolls? 

    Mint chutney, tamarind chutney, and ketchup are popular choices.

    Can I make bread potato rolls in advance? 

    Yes, prepare the rolls and store them in the refrigerator. Fry or bake them just before serving.

    Bread potato rolls are a delicious and versatile snack that can be enjoyed in many variations. By following our detailed recipe and tips, you can create the perfect rolls at home. Whether served as an appetizer or a snack, these rolls are sure to be a hit with family and friends.

    Similar Recipes from Manjula’s Kitchen: Aloo Tikki, Paneer Pakora, Vegetable Cutlets, Samosa, Spinach Pakoras

  • Butternut Squash Pasta

    Butternut Squash Pasta

    Butternut Squash Pasta

    Butternut Squash Pasta

    Creamy Butternut squash sauce with spiral pasta is a fusion appetizer dish which is light, savory with beautiful spring colors. Garnishing with beetroot adds a gourmet touch.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course fusion
    Cuisine Indian
    Servings 2

    Ingredients
      

    • Approx. 2-1/2 cups uncooked spiral pasta
    • Approx. 3 cups butternut squash peeled and cut in about ½ inch pieces
    • 2 tbsp oil
    • 1-1/2 tbsp salt adjust to taste
    • 1 tbsp all-purpose flour (Maida)
    • 1 cups milk
    • 1/2 cup cream
    • 1 tbsp fennel seeds crushed (Saunf)
    • 1/4 tbsp black pepper
    • 1/4 cup butternut squash shredded for garnishing
    • 1/4 cup beetroot boiled and shredded for garnishing

    Instructions
     

    • In a large pot boil the water with 1 teaspoon of salt and 1 tablespoon of oil. After water comes to the boil add the pasta. Cook the pasta until it is tender, this will take about 8-10 minutes. Drain the water and set pasta aside.
    • Cook the squash in about 1-1/2 cups of water until squash becomes very soft; puree the squash to creamy texture.
    • In a saucepan add 1 tablespoon of oil and all-purpose flour over medium heat and stir for a minute. While stirring slowly add cream making sure there are no lumps. After it comes to a boil, add milk and butternut squash puree.
    • Add salt, black pepper and fennel seeds; boil for 3-4 minutes over medium heat. Sauce should be creamy and pourable consistency.
    • Before serving pour the sauce over pasta and mix.
    • Garnish the individual pasta servings with shredded squash and top it with few slices of beetroot.

    Notes

    Notes
    I cook the beetroot in microwave, wrap it with wet paper towel and cook for about 4-5 minutes.
    Tried this recipe?Let us know how it was!

    Butternut Squash Pasta: Savory Recipes and Flavorful Combinations

    Butternut Squash Pasta is a delightful dish that brings together the creamy, slightly sweet flavor of butternut squash with the comforting texture of pasta. Whether you’re looking for a hearty meal or a unique twist on traditional pasta dishes, this recipe is sure to please your taste buds. Butternut Squash Pasta is not only delicious but also packed with nutrients, making it a wholesome choice for any meal.

    The Essence of Butternut Squash Pasta

    The key ingredient, butternut squash, is known for its vibrant color and rich, creamy texture. When cooked and pureed, it forms a luscious sauce that clings perfectly to the pasta. This dish is versatile and can be easily customized with various herbs, spices, and additional ingredients to suit your palate.

    Origin and Popularity

    Butternut squash is a popular ingredient in many cuisines around the world, especially in fall and winter when it’s in season. Its use in pasta dishes has gained popularity due to its ability to create a creamy sauce without the need for heavy cream or cheese, making it a healthier option that doesn’t compromise on flavor.

    Why You’ll Love This Recipe

    • Nutritious: Butternut squash is rich in vitamins A and C, fiber, and antioxidants.
    • Creamy Texture: The pureed squash provides a creamy base that is both satisfying and healthy.
    • Versatile: This recipe can be adapted with various herbs, spices, and proteins.
    • Easy to Make: With simple steps and readily available ingredients, it’s a perfect dish for any home cook.

    Variations of Pasta Recipe

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious recipes that you can try. Here are some related recipes that you might enjoy:

    1. Tomato Basil Pasta: This classic dish features a rich tomato sauce with fresh basil, providing a tangy and aromatic complement to the pasta.
    2. Vegetable Pasta: Fresh vegetables and whole grain pasta with savoury tomato sauce makes a very colourful and delicious pasta dish. This is a simple pasta dinner. Serve with a side of salad and bread.
    3. Creamy Spinach Pasta: This is a delicious pasta dish with fresh spinach and rich white sauce. It is my version of fettuccini alfredo. Creamy spinach pasta looks and tastes great. It’s a nice vegetarian appetizer.
    4. Zucchini Pasta: Zucchini Pasta is a healthy replacement for pasta. This is a great recipe, super easy, quick and delicious..

    Serving Suggestions

    Butternut Squash Pasta can be enjoyed in various ways:

    • With a Side Salad: Pair it with a fresh green salad for a balanced meal.
    • As a Main Course: Enjoy it on its own as a hearty main course.

    Tips and Tricks

    To enhance your Butternut Squash Pasta, consider the following tips:

    • Roast the Squash: Roasting the butternut squash enhances its natural sweetness and adds depth of flavor to the sauce.
    • Use Fresh Herbs: Fresh herbs like sage or thyme can add a wonderful aromatic touch to the dish.
    • Add Protein: Incorporate grilled chicken, shrimp, or chickpeas to make the dish more filling.

    FAQs Frequently Asked Questions

    Is Butternut Squash Pasta Vegan? 

    Yes, this recipe can be made vegan by using plant-based milk and omitting any cheese.

    Can I Make It Ahead of Time? 

    Yes, you can prepare the sauce ahead of time and store it in the refrigerator. Reheat and mix with freshly cooked pasta before serving.

    What Can I Serve with This Pasta? 

    This pasta pairs well with a variety of sides, such as a green salad, roasted vegetables, or garlic bread.

    How Long Does It Take to Make? 

    From start to finish, this recipe can be prepared in about 45 minutes, making it a great option for a weeknight dinner.

  • Finger Sandwiches

    Finger Sandwiches

     

    Finger Sandwiches

    Finger Sandwiches

    These mouthwatering finger sandwiches are great for any picnic or party. The flavored cream cheese spread with different herbs give a unique taste, and has a nice crunch with every bite. The recipes are for four different sandwiches: Tomato, Cabbage, Cucumber and Pineapple. You can prepare one or all four of these varieties, as they are quite easy to make.
    5 from 1 vote
    Print Recipe Pin Recipe
    10 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 8 slice white bread firm
    • 5 oz cream cheese at room temperature
    • 3 tsp ginger paste
    • 1/2 tsp salt
    • 1 green chili, minced
    • 1/2 tsp hari cilantro chutney
    • 2 tbsp cilantro finely chopped hara dhania
    • 1 tbsp mint finely chopped podhina
    • 1/8 tsp black pepper
    • 1/3 cup cabbage finely chopped band gobhi
    • 8 slices cucumber, thinly sliced
    • 8 slices tomato, thinly sliced
    • 1/4 cup crushed pineapple
    • 2 pickled peperoncini, finely diced

    Instructions
     

    • Trim sides of each slice of bread. Set aside.
    • Divide the cream cheese into four equal parts.

    Tomato Sandwich

    • To one part of the cream cheese add black pepper, 1 teaspoon ginger, mint leaves and a pinch of salt. Mix well.
    • Spread cream cheese mixture onto 2 slices of bread. Place tomato slices and top with the other slice of bread to make the sandwich. Cut into 4 pieces, garnish with a dab of spread and put small piece of tomato.

    Cabbage Sandwich

    • To one part of the cream cheese add cabbage, 1 tablespoon of cilantro, 1 teaspoon ginger, half of the green chili (adjust to taste) and a pinch of salt. Mix well.
    • Spread mixture onto one slice of bread and top with another slice to make sandwich. Cut into 4 pieces and garnish with a dab of the spread.

    Cucumber Sandwich

    • To one part of the cream cheese add Hari Cilantro Chutney. Mix well.
    • Spread cream cheese mixture onto 2 slices of bread. Place cucumber slices and top with the other slice of bread to make the sandwich. Cut into 4 pieces, garnish with a dab of spread and a sliver of cucumber.

    Pineapple Sandwich

    • To one part of the cream cheese add pineapple, black pepper, 1 teaspoon ginger, pepperchini (adjust to taste), and a pinch of salt. Mix well.
    • Spread mixture onto one slice of bread and top with another slice to make the sandwich. Cut into 4 pieces and garnish with a dab of the spread.

    Notes

    Tips: 
    You can easily prepare these finger sandwiches with yogurt if you prefer.
    How to remove the water from yogurt, also known hung yogurt:
    Place a muslin or cheesecloth over a strainer and pour yogurt to drain the water.Gently squeeze the yogurt to remove excess water, making sure not to let the yogurt drain through. Place a bowl underneath the strainer and place in a refrigerator for at least 6 hours to drain more water. Yogurt will become thick in consistency, just like cream cheese.
    Tried this recipe?Let us know how it was!
  • Sweet And Sour Tofu

    Sweet And Sour Tofu

    Sweet And Sour Tofu

    Tofu and vegetable cooked with the tamarind sauce makes a very unique flavorful dish. This Sweet and Sour Tofu dish is vegan-friendly and it is enjoyable for just about anyone's taste palette.
    4.50 from 2 votes
    Print Recipe
    Course vegan
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1-1/2 oz of seedless tamarind, available in Indian and Asian grocery stores
    • 1 tbsp roasted cumin seeds powder (jeera)
    • 1 tbsp salt
    • ¼ tbsp turmeric (haldi)
    • ¼ tbsp black pepper
    • ¼ tbsp red chili powder
    • 1 tbsp finely shredded ginger
    • ¼ cup brown sugar

    Instructions
     

    • Soak tamarind in 1/4 cup of warm water for 15 minutes. Squeeze the tamarind mixture well, then discard tamarind pieces leaving a nice thick pulp.
    • Add the remaining sauce ingredients to the tamarind pulp mix well and set aside.
    • Squeeze the Tofu gently keeping between your both palm.
    • Cut tofu into ¾ inch thick slices then and pat dry between paper towels. Then cut slices into ¾ inch cubes.
    • Remove seeds from bell pepper and slice 1/4 inch thick lengthwise.
    • Heat oil in a wide pan over medium heat. Stir fry tofu pieces until golden brown in color, approximately 2-3 minutes. Remove from pan and place on a paper towel.
    • In the remaining oil, first stir-fry bell pepper for a minute and add cabbage continue to stir fry for approx. 2 more minutes over medium heat. Vegetables should still be crunchy.
    • Add tofu and tamarind sauce to the vegetables in the pan, stir well and let simmer over low heat for 4-5 minutes.
    • Sweet and Sour Tofu tastes great served over plain rice.
    Tried this recipe?Let us know how it was!
  • Raj Kachori

    Raj Kachori

    Raj Kachori Chat

    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 Kachories 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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Kachori Dough

    • 1 cup all-purpose flour plain flour, maida
    • 1 tbsp oil
    • 1/2 tsp salt
    • 1/2 cup approx. lukewarm water

    Kachori Filling

    • 1/3 cup besan gram flour
    • 1/8 tsp asafetide hing
    • 1/2 tsp salt
    • 1/2 tsp chili flakes
    • 1/2 tsp mango powder amchoor
    • 1 tbsp oil

    Condiments to be served With Kachories

    • 1 cup moong sprouts
    • 1 cup boiled and peeled potato cut into small pieces
    • 1 cup whipped yogurt dahi, curd
    • 1/4 cup hari cilantro chutney
    • 1/4 cup tamarind chutney
    • 2 tbsp cilantri finely chopped hara dhania
    • 2 green chilies finely chopped
    • 1/4 cup fine save available in Indian grocery store optional

    Instructions
     

    Making Dough

    • In a mixing bowl add all-purpose flour, salt, and oil; add water slowly while mixing and kneading to make firm, yet pliable dough. Cover and set the dough aside for at least 10 minutes.

    Filling

    • Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set it aside.

    Making Kachori

    • Knead dough for a minute and divide into 12 equal parts.
    • Roll dough ball into a 2-inch diameter circle and place 1 teaspoon of filling in the center. Seal by pulling the edges together to make a ball. Prepare all 12 kachoris and let sit for 3 to 4 minutes.
    • Place a filled kachori with the seam side up, onto a clean surface. Using a rolling pin roll into a circle, approximately 3 inches in diameter.
    • Heat approx. 1 ½ inches of oil in a frying pan over medium heat. To check if the oil is ready, put a little piece of dough into the oil and it should immediately rise to the surface without having changed its color.
    • Slowly drop kachoris into the frying pan making sure they don’t overlap with one another. As kachoris puff up, slowly turn them over and fry them on all sides. Turn kachoris 3-4 times until they are golden brown in color, which will take about 7KacKachorishories should be crisp. If the kachoris are fried over high heat they will be too soft.

    Notes

    Prepare Moong Sprouts
    Add ¼ teaspoon of salt and 2-3 tablespoons of water to the moong sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.
    Serving Kachories
    Gently make an inch sized hole in the center of the kachori.
    Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys.
    As an option, add a little cilantro, green chili and 1 tablespoon of fine Sev. These add a little more texture and flavor to the Kachori.
    Tip:
    These Raj Kachories can be prepared in advance and stored up to 2 weeks in an air tight container, making it more convenient to serve. It is even easier if you have the Hari Cilantro and Tamarind chutneys previously stored.
    Keyword Appetizer, Party Food, Street Food, Tea Time Snack
    Tried this recipe?Let us know how it was!

    How To Make Raj Kachori Recipe – Manjula’s Kitchen 

    Raj Kachori Indian appetizer, a popular Indian snack, is a delightful combination of crispy shells filled with flavorful ingredients. Follow this step-by-step guide to create your own Raj Kachori at home, offering a burst of textures and tastes in every bite.

    Making the Dough: 

    Begin by preparing the dough for the kachori. In a mixing bowl, combine all-purpose flour (maida), salt, and oil. Gradually add water while kneading to achieve a firm and pliable consistency. Cover the dough and set it aside for at least 10 minutes to allow it to rest and develop the right texture.

    Preparing the Filling: 

    The filling is a crucial component that adds a distinct taste to Raj Kachori. Mix gram flour, asafetida, salt, chili flakes, mango powder, and oil in a bowl. This flavorful mixture will be the heart of your kachori, providing a savory and aromatic essence.

    Shaping and Filling the Kachori: 

    After the dough has rested, knead it briefly and divide it into 12 equal parts. Roll each portion into a 2-inch diameter circle. Spoon 1 teaspoon of the prepared filling into the center of each circle and seal the edges to form a ball. Let these filled kachories sit for a few minutes. Roll each ball into a 3-inch diameter circle, ensuring an even distribution of the filling.

    Frying the Kachoris: 

    Heat about 1 ½ inches of oil in a frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into it; it should rise immediately without changing its color. Carefully place the filled kachoris in the pan, ensuring they do not overlap. As the kachoris puff up, turn them over slowly, frying on all sides until they achieve a golden-brown color. This process should take approximately 7 minutes, and it’s crucial to maintain medium heat to ensure the kachoris turn out crispy rather than overly soft.

    Preparing Moong Sprouts: 

    For an additional layer of flavor and nutrition, cook moong sprouts with a pinch of salt and a few tablespoons of water over medium heat for 3-4 minutes until they become tender. Set aside these sprouts as they will be used as a topping for your kachori.

    Serving the Kachoris: 

    Once the kachoris are cooked to perfection, it’s time to assemble and serve them. Gently create a small hole in the center of each kachori. Fill the hole with a tablespoon of each of the moong sprouts, mashed potatoes, and yogurt. Drizzle the kachoris with both hari cilantro and tamarind chutneys for a burst of tangy and spicy flavors. For those seeking an extra layer of texture and flavor, consider adding fresh cilantro, green chilies, and a tablespoon of fine Sev as optional toppings.

    Tips for Storage: 

    For convenience, Raj Kachoris can be prepared in advance and stored in an airtight container for up to two weeks. This makes it easy to serve these delightful treats whenever the craving strikes. With this simple yet comprehensive recipe on how to make raj Kachori, create authentic Raj Kachori in your kitchen. Enjoy the delectable experience of this iconic Indian street food without the need to visit a chaat vendor.

  • Corn Bruschetta

    Corn Bruschetta

    Corn Bruschetta

    Corn Bruschetta

    This is a quick and easy delicious recipe. Serving creamed corn over toasted bread makes a great appetizer. This can also be served as a side dish.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 1/2 cup corn kernels
    • 2 cup milk
    • 1 tbsp all purpose flour (maida or plain flour)
    • 1/2 cup finally chopped red bell pepper (capsicum or shimla mirch)
    • 1 tbsp oil
    • 1/2 tbsp cumin seeds (jeera)
    • 1/4 tbsp black pepper
    • 1 tbsp salt
    • 1 tbsp lemon juice
    • 2 tbsp shredded parmesan cheese or Italian mix cheese
    • 1 seeded and minced green chili
    • Some fresh cilantro leaves
    • Bread of your choice (I like French or sourdough bread)

    Instructions
     

    • In a sauce pan cook the milk and corn kernels until corn is tender. Stir the corn occasionally making sure it doesn’t burn in the bottom of the pan.
    • Add the all purpose flour and lightly mash the corn using the food processor or blender, (do not make the paste).
    • Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
    • Stir and reduce the heat to medium. This should take 2 to 3 minutes.
    • Next stir the cheese and close the heat.
    • Corn should be in the consistency of a spread not very dry.
    • Serve over toasted bread and garnish with minced green chili and cilantro.

    Notes

    Serving Suggestion
    Serve the creamed corn as a side dish.
    Tried this recipe?Let us know how it was!
  • 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
    Print Recipe
    Course Appetizer
    Cuisine Indian

    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!
  • Potato Paneer Tots

    Potato Paneer Tots

     

    Potato Paneer Tots

    Potato Paneer Tots

    Potato Paneer Tots are a great blend of potatoes, paneer and jalapeno pepper. They are appetizers which are crunchy outside and soft outside. Great tea time snack. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 medium potatoes
    • 1 cup crumbled paneer
    • 1 tsp salt
    • 1 jalapeno pepper finely chopped
    • 1/4 tsp black pepper

    For Batter

    • 3 tbsp all purpose flour maida, plain flour
    • 5 tbsp water use as needed

    Need oil To Fry

    Instructions
     

    • Mix flour and water together and make a thin, smooth batter and keep aside.
    • Peel the skin off the potatoes and shred them in a grater or food processor.
    • In a pan boil the water. After it comes to boil put the shredded potatoes in the water and let it boil for two to three minutes until they are just tender. Note: don’t over cook the potatoes they will become mushy, should be able to feel the shredded potatoes
    • Once cooked, drain the water and pour some cold water over the potatoes. Gently squeeze the excess water out of the potatoes, again making sure to not make the shredded potatoes mushy.
    • Next mix shredded potatoes, mashed paneer, and jalapeno pepper, and salt together.
    • Divide the potato mixture in about 24 equal parts and form them into bullet shape. Keep aside.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one small piece of mix in the oil, it should sizzle and come up right away.
    • Dip the potato balls in the batter one at a time and slowly drop into the frying pan. Turn them occasionally. Fry tots until golden-brown all around.
    • Remove them with a slotted spoon and drain on a paper towel.
    • Serve them hot with your choice of tomato ketchup or coriander (hari) chutney or tamarind (imli) chutney. They also taste great as is.
    Keyword Appetizer, Party Food, Tea Time Snack
    Tried this recipe?Let us know how it was!
  • How to make Paneer

    How to make Paneer

    Paneer

    How To Make Paneer

    Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Course Main Course
    Cuisine Indian

    Ingredients
      

    • 8 cupa milk, half gallon
    • 1/4 cup lemon juice

    Instructions
     

    • Mix lemon juice in half cup of hot water and put aside.
    • Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
    • As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
    • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
    • To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.

    Notes

    Tips:
    If paneer will be used to make any dessert dish:
    The most important part of making paneer for dessert is how much water to take out from the paneer.
    To check if right amount of  water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
    For making sweets, paneer can be refrigerated for 1 to 2 days.
    Paneer from half-gallon milk will make about 15 to 20 rasgullas.
    I suggest 2% milk for rasgullas, ras malai, chamcham or any other dish in that category.
    For sandaish, burfee or any other such dish use regular milk.
    If paneer will be used for making main dishes:
    Before Pressing the paneer knead it enough so paneer is not crumbly.
    Press the paneer instead one hour, two hours making firmer.
    Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months.
    Variations:
    Add salt to the paneer, if you like with your choice of spices one or more, including black pepper, roasted cumin seed, chopped green chilies, chopped cilantro (Hara Dhania) or to your taste.
    Keyword Indian Cheese, Paneer
    Tried this recipe?Let us know how it was!

    Homemade Paneer Recipe By Manjula’s Kitchen 

    Here is a detailed Guide on How to Make Homemade Paneer at Home from Milk. Learning the art of paneer-making at home allows you to enjoy fresh and homemade cheese in your favorite recipes. Learn the art of crafting delightful homemade paneer with this step-by-step guide on how to make paneer at home from milk. Whether you’re a novice or an experienced cook, discover the joy of creating your paneer with this comprehensive walkthrough.

    Section 1: Gathering Ingredients and Tools 

    To embark on your homemade paneer journey, it’s crucial to gather the essential ingredients and tools. Begin with selecting quality milk, a heavy-bottomed pan, fresh lemon juice, and a strainer lined with cheesecloth or muslin cloth. Choosing the right milk is key; opt for 2% milk for desserts like rasgullas and ras malai, and regular milk for savory dishes such as sandaish or peda.

    2.1 Boiling the Milk 

    The first step to creating a homemade paneer is to start by pouring the milk into a heavy-bottomed pan and placing it over medium heat. Stir occasionally to prevent the milk from burning. Maintain a watchful eye until the milk reaches a gentle boil, signaling the beginning of the paneer-making process.

    2.2 Adding Lemon Juice 

    While the milk is heating, mix fresh lemon juice with hot water and set it aside. Once the milk starts boiling, gradually introduce the lemon juice into the mix, all while stirring gently. Witness the magic unfold as the curds separate from the whey, signifying a crucial phase in how to make paneer from milk.

    2.3 Draining and Wrapping 

    Upon achieving the desired separation of curds and whey, turn off the heat. Utilize a strainer lined with cheesecloth or muslin cloth to drain the whey, leaving you with the precious curds. Next, wrap the curds in muslin cloth, rinse under cold water, and give it a good squeeze to remove any excess liquid.

    2.4 Removing Sourness 

    To eliminate the lemony tang, rinse the wrapped paneer under cold water. This step ensures that the paneer remains neutral in flavor, ready to adapt to both sweet and savory culinary creations.

    2.5 Pressing and Shaping 

    The pressing stage is crucial in how to make paneer from the milk recipe to determine the texture of your homemade paneer. Lay the wrapped paneer under a heavy pan, pressing it for about an hour. Before pressing, knead the paneer sufficiently to prevent it from becoming crumbly. Adjust the pressing duration based on your preference for a softer or firmer texture. Once pressed, cut the paneer into the desired shapes, ready to be incorporated into various dishes.

    Section 3: Testing Paneer Consistency 

    A pivotal test to ensure the right water content in your paneer involves rubbing a small piece on your palm. After 15-20 seconds of rubbing, the paneer should form a firm yet smooth ball, indicating the optimal consistency for culinary use.

    Section 4: Tips and Variations  

    4.1 Tips for Dessert Dishes 

    For a truly authentic taste of desserts, many Indian chefs prefer to do paneer make at home, allowing them to control the quality and freshness of the cheese. For those planning to use paneer in desserts, refrigerate it for 1 to 2 days. The choice of 2% milk is recommended for sweets like rasgullas, ras malai, and chamcham, imparting a rich and creamy texture to these delicacies.

    4.2 Tips for Main Dishes 

    When preparing paneer for main dishes, knead it thoroughly before pressing to prevent crumbliness. Vary the pressing time to achieve the desired level of firmness. Paneer for main dishes can be refrigerated for a few days or frozen for long-term storage.

    4.3 Variations in Flavor 

    Elevate the flavor profile of your homemade paneer by experimenting with variations. Add salt to the paneer for a savory twist and incorporate spices such as black pepper, roasted cumin seeds, chopped green chilies, or cilantro to suit your taste preferences.

    Mastering the art of making paneer at home from milk is a rewarding culinary skill that allows you to customize this versatile ingredient for a myriad of dishes. This detailed guide ensures you understand each step involved, from selecting the right ingredients to testing the consistency and exploring variations. Embrace the satisfaction of creating fresh and flavorful homemade paneer, ready to elevate your culinary creations.

  • Chole Tikki

    Chole Tikki

    Chola Tikki

    Chola Tikki, Chickpeas Crispy Patties

    Chola Tikki (chickpeas patties) is a spicy and yummy indian snack. Tikki is a nice chat recipes. Just the smell of Tikki can make you hungry.
    3.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup chickpeas boiled garbanzo kable chana
    • 3 medium potatoes
    • 1 tbsp ginger shredded
    • 1 tbsp cilantro chopped
    • 2 green chilies chopped, adjust to taste
    • 1/2 tsp black pepper
    • 1 tsp salt
    • 1 tsp lemon juice
    • oil to shallow fry

    For Serving

    Instructions
     

    • Boil potatoes until they are tender. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy. After potatoes are cool, peel the skin off and mash the potatoes.
    • Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no access water in chickpeas. Mash the chickpeas coarsely.
    • Mix all the ingredients together; adjust salt and pepper to your taste. With oiled hands, divide the mixture into 8 to 10 equal portions. Make them into the shape of patties keeping them about a half inch thick.
    • Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.
    • Place the Tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.
    • You may have to adjust the heat while cooking as needed.

    Notes

    Serving suggestions:
    Serve Tikki hot. Drizzle some
    , tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.
    Tips
    Substitute the boiled chickpeas with can chickpeas.
    Also if mixture is too moist Tikki will break.
    Tikki can be made before and refrigerated for two to three days. Before serving, heat the Tikki over the skiltet .
    Tried this recipe?Let us know how it was!

    Savor the Flavor of Chola Tikki

    Chola Tikki are crispy and flavorful patties made from mashed chickpeas (chola) and spices. This chola tikki recipe is perfect snacks or indian appetizers, offering a delightful blend of textures and flavors. Whether served alone or with chutneys, these patties are sure to be a hit with your family and friends.

    The Essence of Chola Tikki

    The essence of chola tikki lies in its crispy exterior and soft, flavorful interior. Chickpeas are mashed and mixed with spices, herbs, and binding agents to form patties, which are then shallow-fried to golden perfection. These Indian chickpea patties are not only delicious but also nutritious, making them a great addition to your indian snack repertoire.

    Origin and Popularity

    Chola tikki, also known as chole tikki, is a popular Indian street food, especially in North India. These chickpea patties are enjoyed for their savory taste and satisfying crunch. They are often served with chutneys and yogurt, making them a flavorful and refreshing snack. This chickpea tikki is a versatile dish that can be enjoyed in various ways, from a standalone snack to a component of chaat (Indian street food).

    Why You’ll Love This Recipe

    • Crispy and Flavorful: The perfect combination of a crispy exterior and a soft, flavorful interior.
    • Nutritious: Packed with protein and fiber from chickpeas.
    • Easy to Make: Simple ingredients and easy preparation.
    • Versatile: Can be served as a snack, appetizer, or part of a larger meal.

    Other Variations of Recipes

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

    1. Kadhi Pakora: A tangy yogurt-based curry with gram flour dumplings, seasoned with spices. Recipe: 
    2. Methi Thepla: Spiced flatbreads made with fenugreek leaves, perfect for breakfast or as a snack. Recipe: 
    3. Stuffed Bell Peppers: Bell peppers stuffed with a spiced potato filling and baked to perfection. Recipe: 
    4. Moong Dal Khichdi: A comforting and nutritious one-pot dish made with rice and yellow lentils. Recipe: 
    5. Lobia Curry: Black-eyed peas cooked with tomatoes and spices, offering a hearty and delicious curry.

    Serving Suggestions

    Chola tikki can be enjoyed in various ways:

    • With Chutneys: Serve with mint chutney, tamarind chutney, or yogurt for a burst of flavor.
    • As a Snack: Perfect for tea-time or as an evening snack.
    • In Chaat: Use as a base for chaat with toppings like yogurt, chutneys, and sev.
    • With Salad: Pair with a fresh salad for a healthy meal.

    Tips and Tricks

    To perfect your chola tikki recipe, consider these helpful tips:

    • Use Cooked Chickpeas: Ensure the chickpeas are well-cooked and mashed for a smooth texture.
    • Bind Well: Use enough binding agents like bread crumbs or gram flour to help the patties hold together.
    • Fry Evenly: Fry the patties on medium heat to ensure they are cooked through and golden brown.
    • Season Well: Adjust the spices to your taste preference for the best flavor.

    FAQs

    Can I Bake the Tikkis Instead of Frying? 

    Yes, you can bake the tikkis in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

    How Long Does Chola Tikki Last? 

    Store leftover tikkis in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

    Is Chola Tikki Gluten-Free? 

    To make it gluten-free, use gluten-free bread crumbs or omit them and use gram flour as a binder.

    Can I Add Vegetables to the Mixture? 

    Yes, you can add finely chopped vegetables like bell peppers, or spinach to the mixture for added nutrition and flavor.

    What Can I Serve with Chola Tikki? 

    Chola tikki pairs well with chutneys, yogurt, salads, and can also be used as a patty in a sandwich or burger.

  • Vegetable Cutlets

    Vegetable Cutlets

    Vegetable Cutlets

    Vegetable Cutlets- Mixed Vegetable Cutlets

    Vegetable cutlets are great blend of vegetables and spices. These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 medium potatoes boiled peeled and mashed
    • 1 cup chopped mixed vegetables green peas, carrots, green beans, corn
    • 2 tbsp chopped cilantro hara dhania
    • 2 finely chopped green chilies
    • 1 tsp chopped ginger
    • 1 tsp salt
    • 1 tsp mango powder amchoor
    • 3 tbsp all-purpose flour plain flour. maida
    • 1 cup bread crumbs

    oil to fry

    Instructions
     

    • Steam the chopped mixed vegetables. Squeeze the vegetables to take the excess water out and Pat dry.
    • Mix all the ingredients to mashed potatoes, mixed vegetables, cilantro, green chilies, ginger, salt, and mango powder.
    • Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
    • With oiled hands, divide the mixture into 10 equal parts. Shape into flat round patties about 1/2 inch thick.
    • Dip each patty in the flour batter and roll the patty in breadcrumbs and set aside.
    • Heat the oil on medium high heat in a frying pan. 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 right away.
    • Fry a few cutlets at a time until they are golden-brown on both sides. Repeat this until all the cutlets are done. Serve hot.

    Notes

    Tips:
    If the oil is not hot enough, the patties will break.
    If the vegetable/potato mixture looks wet, you can add some breadcrumbs.
    You can always change the shape of the cutlets to your desired shape.
    Make them day before and heat them in oven at 350 degree F before serving, or heat them over skillet.
    Serving suggestions:
    Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.
    Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, and chutney.
    Tried this recipe?Let us know how it was!

    Recipe for Vegetable Cutlets – Manjula’s Kitchen

    Experience the culinary journey of crafting these delectable vegetable cutlets with our comprehensive recipe. This versatile recipe allows you to showcase a fusion of flavors and textures, making it an excellent choice for anyone seeking a delightful snack or appetizer.

    Start by carefully selecting a combination of vibrant vegetables like green peas, carrots, green beans, and corn. Steam these vegetables to perfection, and then take a moment to remove any excess water, ensuring your cutlets have the perfect consistency. The meticulous process of patting the vegetables dry sets the stage for a flawless mixture that seamlessly blends with the other ingredients.

    The vegetarian cutlet recipe’s essence lies in the harmonious combination of steamed vegetables, mashed potatoes, cilantro, green chilies, ginger, salt, and a touch of mango powder. This blend of flavors creates a filling that will delight your taste buds with each bite of the cutlet.

    To bind the ingredients, make a simple batter using All-Purpose flour and water. This addition not only acts as a cohesive element but also adds a pleasant crispiness to the cutlets when fried in hot oil.

    Divide the mixture into 10 equal portions, then shape them into flat, round patties about 1/2 inch thick using oiled hands. Increase the crispiness by dipping each vegetable cutlet into the flour batter before generously coating them with breadcrumbs, resulting in a crunchy exterior that complements the tender, flavorful interior.

    Heat oil in a frying pan over medium-high heat to a depth of at least 1 inch. Test the oil’s readiness by dropping a bit of batter – it should sizzle and rise immediately. Fry the cutlets in batches until they achieve a beautiful golden-brown color on both sides. This frying technique seals in the flavors, producing vegetarian cutlets that are not only visually appealing but also incredibly delicious.

    Whether served as an appetizer at gatherings or as a quick snack, these vegetable cutlets from our recipe are sure to please a crowd. Their harmonious blend of vegetables, spices, and textures showcases the versatility of vegetarian cuisine, making them a delightful addition to your culinary repertoire.

    Notes: 

    In crafting the perfect veg cutlet with this veg cutlet recipe, attention to detail is crucial. Ensure that the oil is adequately heated, as insufficient heat may cause the patties to break during frying. To counter any excess moisture in the vegetable/potato mixture, consider incorporating additional breadcrumbs, enhancing both texture and absorbency.

    Flexibility is a key feature of this vegetable cutlet recipe. You have the freedom to mold the cutlets into your preferred shape, allowing for a personalized touch to these vegetarian cutlets.

    For added convenience, these veg cutlets can be prepared a day in advance. Simply heat them in the oven at 350 degrees Fahrenheit before serving, or warm them on a skillet for a quick and satisfying meal.

    When it comes to serving, elevate the experience by pairing these vegetable cutlets with delightful chutneys. Cilantro chutney or tamarind chutney are excellent choices, enhancing the flavors of the veg cutlets. For a heartier option, transform them into veggie burgers by adding cheese, lettuce, tomatoes, and a dollop of chutney. This versatile veg cutlet recipe provides endless possibilities, making it an ideal choice for those seeking a flavorful and customizable vegetarian treat.

    You might also like: Chakli, Rava Uttapam, Matar Chaat, Masala Mathri