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Tag: Vegetarian Lunch Ideas

Diverse Vegetarian Lunch Ideas to Keep Your Meals Exciting
Introduction
Finding diverse and exciting vegetarian lunch ideas can be a challenge, but Indian cuisine offers a plethora of options that are both delicious and nutritious. From hearty veg gravy to refreshing salads, Indian lunch ideas vegetarian are full of flavors and easy to prepare. This article will explore a variety of easy vegetarian lunch ideas that are perfect for your everyday meals.
Quick and Easy Vegetarian Lunch Ideas

Vegetable Biryani: A fragrant rice dish cooked with mixed vegetables and aromatic spices, making it one of the easy vegetarian lunch ideas that can be prepared in advance and enjoyed throughout the week.
Paneer Bhurji: Crumbled paneer cooked with tomatoes, and spices. This dish is quick to prepare and pairs well with whole wheat chapatis or as a filling for sandwiches.
Chickpea Salad: A refreshing Indian salad recipes made with boiled chickpeas, chopped vegetables, and a tangy lemon dressing. This is one of the simple vegetarian lunch ideas that is both filling and nutritious.
Aloo Paratha: Stuffed whole wheat flatbreads filled with spiced mashed potatoes. These parathas are perfect for a satisfying lunch and can be paired with yogurt or pickles.
Vegetable Stir-Fry: A quick stir-fry using seasonal vegetables and flavored with soy sauce, ginger. Serve it with brown rice or noodles for a complete meal.

Traditional Indian Vegetarian Lunch Ideas

Rajma Chawal: Kidney beans cooked in a rich tomato gravy, served with steamed rice. This classic main course combination is not only comforting but also a great source of protein and fiber.
Baingan Bharta: Smoked eggplant mashed and cooked with tomatoes, and spices. Serve it with roti or paratha for a delicious and unique lunch.
Chole Puri: Spicy chickpea curry served with deep-fried bread. This dish is a favorite in many Indian households and is perfect for a weekend lunch.
Kadhi Pakora: Gram flour dumplings cooked in a tangy yogurt-based gravy. Pair it with steamed rice for a complete and satisfying meal.
Palak Paneer: Spinach and paneer cooked together in a creamy sauce. This dish is not only nutritious but also one of the best vegetarian meals for lunch.

Healthy and Simple Vegetarian Lunch Ideas

Lentil Soup: A simple and nourishing soup made with indian dal or red lentils, vegetables, and spices. It’s easy to make and perfect for a light lunch.
Quinoa Salad: Cooked quinoa mixed with vegetables, beans, and a lemon dressing. This salad is high in protein and can be prepared in advance.
Vegetable Wrap: Whole wheat wraps filled with hummus, fresh vegetables, and greens. These wraps are quick to assemble and make for a portable lunch option.
Methi Thepla: Fenugreek leaf flatbreads that are not only healthy but also flavorful. Pair them with yogurt or a pickle for a complete meal.
Sprout Salad: A nutritious salad made with sprouted mung beans, chopped vegetables, and a tangy dressing. This salad is a great way to add protein to your diet.

Vegetarian Lunch Ideas for Special Occasions

Dum Aloo: Baby potatoes cooked in a rich and creamy tomato gravy. This dish is a bit indulgent and perfect for special lunches.
Paneer Tikka: Marinated paneer cubes grilled to perfection. Serve it with a side of mint chutney and salad for a delightful meal.
Stuffed Bell Peppers: Bell peppers stuffed with a mixture of vegetables, paneer, and spices, then baked until tender. This dish is visually appealing and delicious.
Veg Pulao: A mixed vegetable rice dish that is both aromatic and flavorful. It can be paired with a raita or a simple cucumber salad.
Kofta Curry: Vegetable or paneer balls cooked in a creamy tomato-based gravy. This dish is rich and perfect for festive lunches.

Tips for Preparing Vegetarian Lunches

Meal Prep: Preparing ingredients like chopped vegetables, cooked beans, and grains in advance can save a lot of time during the week.
Batch Cooking: Making larger quantities of dishes like curries and soups can ensure you have leftovers for the next day.
Variety: Keep your lunches exciting by rotating different cuisines and trying new recipes regularly.
Balance: Aim to include a balance of protein, carbohydrates, and healthy fats in your lunches to keep you energized throughout the day.
Storage: Use airtight containers to store your meals to maintain freshness and flavor.

75 vegetarian lunch ideas, categorized for easier selection:
Indian Lunch Ideas

Paneer Butter Masala with Naan
Chole Bhature
Vegetable Biryani
Palak Paneer with Rice
Aloo Gobi with Paratha
Rajma Chawal
Baingan Bharta with Roti
Dal Tadka with Jeera Rice
Bhindi Masala with Chapati
Kadhi Pakora with Rice
Matar Paneer with Pulao
Aloo Paratha with Yogurt
Methi Thepla with Pickle
Paneer Tikka Wrap
Vegetable Pulao
Masoor Dal with Roti
Paneer Bhurji with Bread
Sambar with Rice
Rava Idli with Coconut Chutney
Mixed Vegetable Curry with Rice
Aloo Methi with Roti
Dum Aloo with Rice
Vegetable Kofta with Naan
Chana Masala with Rice
Mushroom Masala with Roti

Fusion & International Lunch Ideas

Veggie Sushi Rolls
Falafel Wrap with Hummus
Vegetarian Tacos
Quinoa Salad with Veggies
Veggie Burger with Sweet Potato Fries
Margherita Pizza
Vegetable Stir-Fry with Rice
Mushroom Risotto
Caprese Sandwich
Veggie Pasta Salad
Stuffed Bell Peppers
Greek Salad with Pita Bread
Vegetarian Pho
Veggie Lasagna
Chickpea Salad Sandwich
Tofu Pad Thai
Veggie Quesadilla
Eggplant Parmesan
Black Bean Burrito Bowl
Thai Green Curry with Rice
Vegetarian Sushi Bowl
Spinach and Feta Stuffed Mushrooms
Roasted Vegetable Sandwich
Avocado Toast with Cherry Tomatoes
Vegetarian Moussaka

Light & Healthy Lunch Ideas

Lentil Soup with Whole Grain Bread
Stuffed Zucchini Boats
Grilled Veggie Skewers with Quinoa
Spinach and Mushroom Quiche
Beetroot and Chickpea Salad
Kale and Sweet Potato Salad
Cauliflower Rice Bowl
Zucchini Noodles with Pesto
Cucumber and Hummus Sandwich
Avocado and Black Bean Salad
Roasted Chickpea and Veggie Wrap
Tomato and Mozzarella Salad
Chickpea and Spinach Curry
Stuffed Portobello Mushrooms
Mediterranean Buddha Bowl
Broccoli and Almond Salad
Quinoa and Black Bean Tacos
Green Pea and Mint Soup
Roasted Veggie Grain Bowl
Spaghetti Squash with Marinara
Cabbage and Carrot Slaw
Vegetable Lentil Stew
Sweet Potato and Black Bean Enchiladas
Butternut Squash Soup with Toasted Seeds
Tempeh and Vegetable Stir-Fry

These ideas cover a wide range of cuisines and dietary preferences, ensuring a variety of tasty and nutritious vegetarian lunch options.
FAQs
Q: What are some quick vegetarian lunch ideas?
A: Some quick vegetarian lunch ideas include vegetable stir-fry, chickpea salad, paneer bhurji, and quinoa salad. These dishes are easy to prepare and nutritious.
Q: Can I make vegetarian lunches in advance? 
A: Yes, many vegetarian dishes like biryani, lentil soup, and wraps can be prepared in advance and stored in the refrigerator for a few days.
Q: What are some healthy vegetarian lunch options? 
A: Healthy vegetarian lunch ideas include lentil soup, sprout salad, vegetable wrap, and methi thepla. These meals are nutritious and easy to make.
Q: Are Indian vegetarian meals suitable for a balanced diet? 
A: Absolutely. Indian vegetarian meals are rich in vegetables, legumes, and whole grains, providing a balanced mix of essential nutrients.
Q: How can I add variety to my vegetarian lunches? 
A: You can add variety by trying different recipes, using seasonal vegetables, and incorporating various grains and legumes into your meals. 
Conclusion
Exploring vegetarian lunch ideas can open up a world of flavors and nutritional benefits. From easy vegetarian lunch ideas to simple vegetarian lunch ideas, Indian cuisine offers a wide range of options to keep your meals exciting and healthy. Whether you are looking for a quick lunch on a busy day or a special meal for an occasion, these vegetarian meals will not disappoint. 

Enjoy the rich and diverse flavors of Indian vegetarian cuisine and make your lunchtime a delightful experience. 

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

  • Aloo Bhindi Masala

    Aloo Bhindi Masala

    Aloo Bhindi Masala

    Aloo Bhindi is a popular dish in my home, a simple yet flavorful North Indian stir-fry made with potatoes (aloo) and okra (bhindi). This vegan and gluten-free dish is spiced just right, making it a crowd-pleaser for everyone at the table.
    I always find that home-cooked meals are more flavorful, fresh, and nourishing, and this Aloo Bhindi is no exception. It’s quick to prepare, using everyday ingredients, and the balance of spices brings out the natural flavors of the vegetables. Adding tomatoes at the end not only enhances the taste but also makes the dish vibrant and visually appealing.
    I always find that home-cooked meals are more flavorful, fresh, and nourishing, and this Aloo Bhindi is no exception.
    I like to serve Aloo Bhindi with dal, rice, and roti, creating a balanced and enjoyable meal.
    4.20 from 5 votes
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4

    Ingredients
      

    • 1½ cup chopped okra
    • 1½ cup cubed boiled potatoes same size as okra
    • 3 tbsp oil divided
    • ¼ tsp mustard seed
    • 1 tsp cumin seeds
    • ⅛ tsp asafetida
    • 2 tbsp tbsp
    • ½ tsp turmeric
    • 1 tbsp ginger thinly sliced
    • 2 tsp salt adjust to taste
    • ½ tsp red chili powder adjusts to taste
    • 2 tbsp Besan
    • ½ cup cubed tomatoes

    Instructions
     

    • Wash the okra thoroughly and ensure it is completely dry. Cut the okra into ½ inch rounds.
    • Boil the potatoes, ensuring they are not overcooked. Peel them and cut them into pieces about twice the size of the okra.
    • Chop the tomatoes into pieces about the same size as the potatoes.
    • Heat 1 tablespoon of oil in a saucepan over low heat. Add the okra and stir-fry for about 5 minutes, until tender but still green. Remove the okra from the pan and set aside.
    • In the same pan, add 1 tablespoon of oil. Heat the oil until moderately hot and test the heat by adding a single cumin seed. If the seed cracks right away, the oil is ready. Add cumin seeds, mustard seeds, and asafetida. Stir, then add the potatoes and ginger, stirring for 2-3 minutes.
    • Stir in the spices: coriander powder, turmeric, and chili powder. Add the okra back into the pan, sprinkle with besan (gram flour) and salt. The besan helps the spices coat the okra and potatoes. Cook for 2-3 minutes over low heat.
    • Once the okra and potatoes are cooked through, add the chopped tomatoes and stir for a few more minutes until combined. Adding tomatoes at the end not only enhances the taste but also makes the dish vibrant and visually appealing. The Potato Okra Masala is ready and looks vibrant and colorful.

    Notes

    Thanks, and enjoy!
    Keyword Masala Aloo Bhindi
    Tried this recipe?Let us know how it was!

    Aloo Bhindi Masala (Potato Okra): A Flavorful North Indian Stir-Fry | Manjula’s Kitchen

    Introduction to Aloo Bhindi Masala

    Aloo Bhindi, a delicious combination of potatoes (aloo) and okra (bhindi), is a beloved North Indian stir-fry that’s both vegan and gluten-free. This dish is spiced to perfection, with everyday ingredients that enhance the natural flavors of the vegetables. It’s a simple, quick, and nutritious meal that’s perfect for any day of the week. With tender okra, perfectly boiled potatoes, and a blend of spices, Aloo Bhindi makes a great accompaniment to dal, rice, or roti.

    Cultural and Traditional Importance

    Aloo Bhindi is a common dish in many North Indian households. Its simplicity and ease of preparation make it a staple for busy weeknights, while its flavorful spices and colorful presentation make it special enough for family gatherings. In India, meals often feature a variety of dishes to balance textures and flavors, and Aloo Bhindi is frequently paired with lentils like Dal Tadka and breads like Roti for a wholesome and complete meal.

    Cooking Aloo Bhindi at home not only allows for fresher ingredients but also ensures that the dish is prepared exactly to your taste. With the addition of besan (gram flour) and tomatoes, this dish becomes both hearty and vibrant, appealing to everyone at the table.

    Recipe Variations from Manjula’s Kitchen

    While Aloo Bhindi Masala is a popular dish on its own, you can explore other similar stir-fry recipes or variations with different vegetables from Manjula’s Kitchen:

    • Aloo Gobi: A stir-fry made with potatoes and cauliflower, flavored with similar spices, making it a close cousin to Aloo Bhindi.
    • Bhindi Masala: A more saucy version of okra, cooked in a spiced tomato gravy, offering a different take on okra dishes.
    • Aloo Baingan: A tasty variation that combines potatoes with eggplant, cooked in a similar blend of spices.
    • Baingan Bharta: A roasted eggplant dish that pairs well with Aloo Bhindi as part of a larger spread.

    Health Benefits and Dietary Considerations

    Aloo Bhindi is not only flavorful but also packed with nutrients. Okra is rich in vitamins A and C, fiber, and antioxidants, while potatoes provide potassium and carbohydrates, making this dish a great source of energy. The use of minimal oil and the addition of spices like cumin, coriander, and turmeric add both flavor and health benefits, with turmeric known for its anti-inflammatory properties.

    This recipe is naturally gluten-free and vegan, making it suitable for a variety of dietary needs. For a lower-carb option, you can reduce the amount of potatoes or substitute them with sweet potatoes or other root vegetables. Besan (gram flour) adds a touch of protein and helps the spices adhere to the vegetables, making the dish even more satisfying.

    Serving Suggestions

    Masala Aloo Bhindi can be enjoyed as a side dish or as the main course. It pairs perfectly with Indian breads like roti, paratha, or even naan. For a more complete meal, serve it alongside Jeera Rice and a cooling yogurt dish like Raita.

    If you’re hosting a meal, Aloo Bhindi Masala makes a colorful addition to the table when paired with other Indian classics like Chole or Dal Fry. The vibrant colors and bold flavors of these dishes create a well-balanced and satisfying meal that’s sure to impress.

    Conclusion

    Aloo Bhindi Masala is a simple, flavorful, and nutritious dish that can be prepared quickly with everyday ingredients. Its combination of tender potatoes, crisp okra, and aromatic spices makes it a versatile meal option that’s both comforting and satisfying. Whether you’re serving it as part of a traditional Indian meal or enjoying it as a standalone dish, Aloo Bhindi is sure to become a favorite in your home. Try this recipe today and bring the taste of North Indian home cooking to your kitchen.

    Frequently Asked Questions (FAQs)

    1. How can I prevent okra from becoming slimy?
      • To prevent sliminess, make sure the okra is thoroughly dry before cooking. Frying the okra over low heat without covering the pan also helps to keep the texture crisp.
    2. Can I substitute potatoes with another vegetable in this recipe?
      • Yes, you can substitute potatoes with sweet potatoes, carrots, or even eggplant for a different take on the dish.
    3. What are some variations of Aloo Bhindi I can try?
      • You can try Aloo Gobi or Bhindi Masala for similar stir-fried dishes that use different vegetables or a saucy variation.
    4. How should I serve Aloo Bhindi?
      • Masala Aloo Bhindi pairs wonderfully with roti, paratha, or naan. It can also be served with rice and a cooling raita for a complete meal.
    5. Is this dish suitable for vegans and those on a gluten-free diet?
      • Yes, Aloo Bhindi is naturally vegan and gluten-free, making it a great choice for those with dietary restrictions.
  • Palak Paneer

    Palak Paneer

    Palak Paneer

    Palak Paneer

    Palak Paneer is perhaps the most popular paneer dish in North India and is a favorite in Indian restaurants. Creamy spinach paired with paneer makes for a delicious main course. This recipe has always been one of my favorites, and I can prepare it quickly.
    Although I’ve made this recipe before, I now want to simplify it by using just a few ingredients. Even after so many years of cooking, I’m still learning and striving to keep things simple, healthy, nutritious, and flavorful.
    This dish is made with blanched spinach, which helps retain its vibrant green color. I didn’t know why blanching was used in cooking, but this is all part of the learning process. Palak Paneer pairs perfectly with roti, naan, or paratha.
    4 from 5 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 5 oz spinach washed and clean, about 6 cups packed spinach
    • 1 cup paneer cubed into bite size, about 4oz of paneer
    • 1 green chili chopped
    • 1 tbsp oil
    • 1/2 tsp cumin seeds – jeera
    • 1/8 tsp asafetida – hing
    • 1 tsp coriander powder – dhania
    • 1/4 tsp turmeric – haldi
    • 1/2 tsp salt adjust to taste
    • 1/2 tsp sugar
    • 1 tbsp whole wheat flour
    • 1/4 cup heavy cream
    • 1/4 cup finely chopped tomato
    • 2 tbsp paneer shredded for garnishing

    Instructions
     

    • First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minute. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
    • Blend the spinach, ginger and green chili. Spinach should be creamy.
    • Soak the cubed paneer in about three cups of hot water, for about 5 minutes. This helps to give the paneer a soft texture. Set it aside.
    • While cooking, spinach can splatter, use larger saucepan. Heat the oil in a saucepan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
    • Add cumin seed, and asafetida. After cumin seeds crack, add blended spinach and stir. Add coriander, salt, and sugar, stir.
    • After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes partially cover the pot, because spinach will splatter. I don’t cover the pan fully because this helps keep the green color of spinach.
    • Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add a little more water.
    • Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.
    • Palak paneer is ready, add the tomatoes and turn off the heat. Garnish it with shredded or crumbled paneer.
    Keyword palak paneer
    Tried this recipe?Let us know how it was!

    Palak Paneer is one of the most popular paneer dishes from North India and a favorite at Indian restaurants around the world. This creamy, flavorful dish features tender paneer cubes nestled in a rich spinach sauce, making it a perfect main course for any meal. 

    With its vibrant green color and delicious combination of spinach and paneer, Palak Paneer pairs wonderfully with roti, naan, or paratha. This simplified version of the recipe uses just a few ingredients, allowing the natural flavors of the spinach and paneer to shine while remaining healthy and nutritious.

    Cultural and Traditional Importance 

    Paneer dishes are a staple in North Indian cuisine, and Palak Paneer is undoubtedly one of the most beloved. Traditionally prepared in Indian households and served during special occasions or family gatherings, this dish showcases the versatility of paneer and the use of leafy greens in Indian cooking. 

    Palak Paneer is often served with flatbreads like naan or paratha, and its creamy texture and mildly spiced flavor make it a crowd-pleaser.

    This simplified recipe doesn’t compromise on taste, while offering a more convenient way to prepare Palak Paneer at home. Blanching the spinach helps retain its bright green color, making the dish visually appealing as well as delicious.

    Recipe Variations from Manjula’s Kitchen While Palak Paneer is a classic dish on its own, you can explore other paneer-based recipes and spinach variations from Manjula’s Kitchen:

    Paneer Butter Masala: A rich and creamy tomato-based dish, perfect for those who enjoy a sweeter, milder flavor.

    Aloo Palak (Potato Spinach): A delicious vegetarian dish combining spinach with tender potatoes, offering another way to enjoy spinach in your meals.

    Paneer Saag: A similar dish that incorporates other leafy greens, like mustard greens, along with spinach for a different flavor profile.

    Matar Paneer: A flavorful combination of paneer and green peas cooked in a spiced tomato sauce, offering a wonderful variation for paneer lovers.

    Health Benefits and Dietary Considerations Palak Paneer is not only delicious but also packed with nutrients. Spinach is rich in iron, vitamins A, C, and K, as well as antioxidants that promote overall health. 

    The use of paneer adds a good amount of protein and calcium, making this dish a balanced meal that supports both muscle and bone health. 

    For those looking to make a lighter version of Palak Paneer, you can substitute the heavy cream with a lighter cream or yogurt. The dish is also naturally gluten-free (ensure the flour you use is gluten-free or omit it), making it suitable for those with gluten sensitivities. If you’re vegan, tofu can be used in place of paneer to create a delicious Palak Tofu.

    Serving Suggestions Palak Paneer can be served with a variety of Indian breads, such as roti, naan, or paratha. It also pairs well with rice dishes like Jeera Rice or Plain Basmati Rice for a more complete meal. For added texture and flavor, you can garnish the dish with freshly grated paneer or a drizzle of cream.

    For a more elaborate meal, serve Palak Paneer alongside other classic Indian dishes such as Dal Tadka or Aloo Gobi to create a balanced vegetarian spread.

    Conclusion Palak Paneer is a quintessential North Indian dish that brings together the creamy richness of paneer and the nutritious goodness of spinach. This simplified recipe ensures that you can prepare this dish quickly, without sacrificing flavor or texture. Whether you’re cooking for a family dinner or hosting a special meal, Palak Paneer is sure to be a hit. Try this recipe today and enjoy one of India’s most loved dishes in the comfort of your home.

    Frequently Asked Questions (FAQs)

    How do I keep the spinach color bright in Palak Paneer?

    Blanching the spinach is the key to retaining its vibrant green color. Boil the spinach for about a minute, then immediately transfer it to ice-cold water to stop the cooking process.

    Can I make Palak Paneer vegan?

    Yes, you can substitute the paneer with tofu and use coconut cream or cashew cream in place of dairy cream to make a vegan version of this dish.

    What are some variations of Palak Paneer I can try?

    You can try dishes like Saag Paneer, which uses a combination of leafy greens, or Aloo Palak, which pairs spinach with potatoes for a different take on the classic.

    How do I serve Palak Paneer?

    Palak Paneer pairs wonderfully with Indian breads like naan, roti, or paratha. It can also be served with Jeera Rice or Plain Basmati Rice.

    Can I prepare Palak Paneer in advance?

    Yes, you can prepare the spinach puree and paneer in advance. Store them separately in the refrigerator, and when ready to serve, gently reheat and combine the two for a fresh and delicious meal.

  • Sweet and Sour Potatoes

    Sweet and Sour Potatoes

    Sweet and Sour Potatoes

    If you're looking for a dish that combines the perfect balance of sweetness, spiciness, and tanginess, this Sweet and Sour Potatoes recipe is just what you need. Tender potatoes cooked in a rich, spicy, and tangy tomato gravy create a flavor explosion in every bite!
    This dish features potatoes sliced into round disks, and smothered in a delicious tomato gravy. The gravy is a perfect blend of sweet, spicy, and sour, and it clings to each piece of potato, making every bite irresistible.
    What makes this recipe truly special is the way it balances different flavors. It’s a dish that is both comforting and exciting. Whether you're serving it as a main course or a side dish, I enjoy serving it over rice or with puri or paratha.
    I use small white potatoes because they hold their shape even when cooked to a soft and tender texture. These tender potato disks in tomato gravy make a gorgeous dish that's hard to resist.
    This is also delightful vegan and gluten-free dish.
    5 from 3 votes
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 4

    Ingredients
      

    • 10 small, boiled baby potatoes also known Ukrainian potatoes
    • 2 cups 3 medium tomatoes chopped
    • 2 tbsp oil
    • 1 tbsp ginger thinly sliced, adrak
    • 2 green chili sliced long ways; seeds removed
    • 1/8 tsp asafetida, hing
    • 1 tsp cumin seed
    • 1/2 tsp black mustard seed, rai
    • 1/2 tsp red chili powder, lal mirch
    • 1/2 tsp fennel seeds powder, saunf
    • 2 tsp crushed coriander, dhania
    • 1/2 tsp turmeric, haldi
    • 1-1/2 tsp salt
    • 2 tsp cornstarch
    • 2-3 tbsp sugar, adjust to taste
    • 2 tbsp chopped cilantro, hara dhania

    Instructions
     

    • Boil the potatoes until they are tender, then peel and slice them into quarter inch-thick round disks.
    • Heat oil in a saucepan. Test the heat by adding a cumin seed; if it cracks, the oil is ready.
    • Add black mustard seeds, cumin seeds, and asafetida. Once the seeds crackle, add red chili powder, coriander, fennel powder, and turmeric.
    • Stir briefly, then add chopped tomatoes and green chilies. Let the mixture simmer for 2-3 minutes.
    • Add the potato slices.
    • Cover the pot and cook for about 10 minutes over medium-low heat. Add sugar and cilantro. If the gravy becomes too thick, add water as needed. Cover and let it sit for a few minutes.
    • Adjust the salt and sugar to your taste.

    Notes

    Tip: Add sugar slowly, depending on the sourness of the tomatoes. You can omit the green chilies or remove their seeds if you prefer a milder flavor.
    What are Ukrainian potatoes?
    They are white and are also known as baby potatoes or new potatoes.
    Delicious Sweet and Sour Potatoes: A Very Colorful, Flavorful Dish Enjoy!
    Tried this recipe?Let us know how it was!

    Sweet and Sour Potatoes: A Flavorful Fusion | Manjula’s Kitchen

    If you’re looking to experience a delightful balance of sweet, spicy, and tangy flavors, the Sweet and Sour Potatoes recipe is just what you need. This dish, featuring tender potato slices cooked in a rich tomato-based gravy, offers an explosion of flavors in every bite. 

    The combination of sweet, sour, and spicy elements creates a unique taste profile that makes this dish stand out in the vast array of Indian cuisine. It’s a dish that not only satisfies the taste buds but also appeals to the senses with its vibrant colors and inviting aroma.

    Cultural and Traditional Importance 

    While Sweet and Sour Potatoes may not be a traditional dish deeply rooted in Indian festivals, it showcases the creativity and adaptability of Indian home cooking. The use of Ukrainian potatoes, known for their ability to hold shape while absorbing the flavorful gravy, highlights the influence of global ingredients in modern Indian cooking. 

    This dish perfectly embodies the fusion of traditional Indian spices with a global twist, making it a popular choice for those seeking something different yet familiar. Its unique flavor profile resonates with those who enjoy experimenting with food while staying true to the essence of Indian culinary traditions.

    In Indian households, the art of balancing flavors is a cherished skill, and Sweet and Sour Potatoes is a testament to that art. The sweet and tangy notes, combined with the warmth of spices, create a dish that is both comforting and exhilarating. It’s a dish that can easily become a staple in your home, whether you’re looking to impress guests with something new or simply wanting to enjoy a comforting meal with your family.

    Recipe Variations 

    Though Sweet and Sour Potatoes are unique, there are other recipes on Manjula’s Kitchen that share a similar balance of flavors and can complement this dish:

    Aloo Tamatar: A classic potato-tomato curry that offers a more traditional take on the combination of potatoes and tangy tomato gravy.

    Aloo Baingan: This dish adds eggplant to the mix, providing a different texture and taste, while still maintaining the tangy notes from the tomatoes.

    Paneer in Tomato Gravy: For those who enjoy the richness of paneer, this recipe offers a creamy tomato-based gravy that pairs wonderfully with the tender potatoes.

    Aloo Chaat: A street food favorite, this dish provides a tangy and spicy flavor profile that complements the sweet and sour notes of the potatoes.

    Health Benefits and Dietary Considerations 

    The Sweet and Sour Potatoes dish is not only a treat for your taste buds but also caters to various dietary preferences. It is both vegan and gluten-free, making it accessible to those with specific dietary needs. The use of Ukrainian potatoes or baby potatoes adds a good source of dietary fiber, while the tomato gravy provides vitamins and antioxidants. 

    This dish is a great choice for anyone looking to enjoy a flavorful meal without compromising on health. Additionally, the absence of dairy makes it suitable for those who are lactose intolerant or following a plant-based diet.

    The incorporation of spices such as cumin, mustard seeds, and turmeric also adds to the health benefits of this dish. These spices are known for their digestive properties and anti-inflammatory effects, making the Sweet and Sour Potatoes not only delicious but also nourishing.

    Serving Suggestions 

    Sweet and Sour Potatoes can be enjoyed in a variety of ways. It is often served as a side dish with Indian breads like puri or paratha, but it can also be the star of the meal when served over a bed of steamed rice. For a complete meal, pair it with Jeera Rice or Rotis. The vibrant colors and bold flavors make it a perfect dish to serve at a dinner party, ensuring that it will be a crowd-pleaser.

    You can also serve Sweet and Sour Potatoes as part of a larger spread, featuring other complementary dishes such as Palak Paneer or Dal Tadka. The combination of these dishes creates a well-rounded and satisfying meal that showcases the diversity of Indian cuisine.

    Conclusion 

    The Sweet and Sour Potatoes recipe is a wonderful example of how different flavors can come together to create something truly special. Its balance of sweetness, spiciness, and tanginess makes it a dish that is both comforting and exciting, perfect for any occasion. 

    Whether you’re serving it as a main course or a side dish, this recipe is sure to impress. Don’t hesitate to give it a try and experience the delightful fusion of flavors that this dish has to offer. The next time you’re in the mood for something new and flavorful, remember that Sweet and Sour Potatoes are just a few simple steps away.

    Frequently Asked Questions (FAQs)

    Can I use regular potatoes instead of Ukrainian potatoes?

    Yes, regular potatoes can be used, but small baby potatoes are preferred as they hold their shape better in the gravy.

    Is this dish suitable for a gluten-free diet?

    Yes, Sweet and Sour Potatoes are naturally gluten-free, making them an excellent choice for those avoiding gluten.

    Can I adjust the level of sweetness in the dish?

    Absolutely, you can adjust the sugar according to your taste. Add it gradually until you reach your desired level of sweetness.

    What can I serve with Sweet and Sour Potatoes?

    This dish pairs well with Jeera Rice, puri, or paratha. For a more elaborate meal, consider serving it alongside other Indian favorites like Palak Paneer or Dal Tadka.

    How do I store leftovers?

    Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the flavors and texture.

  • 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
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    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.

  • Kela Ki Subji

    Kela Ki Subji

    Kela Ki Subji

    This is a delicious sweet and sour vegetable dish, and a quick and easy only takes few minutes to prepare. Kela Ki Sabji makes a great side dish. You will be amazed with the simplicity of this dish.
    5 from 1 vote
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    Course gluten free
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 3 ripe bananas peeled and sliced 1/2 inch thick approx. 3 cups of sliced banana
    • 1 tbsp oil
    • 1/2 tbsp cumin seeds (jeere)
    • 1/8 tbsp asafetida (hing)
    • 1 green chili minced, adjust to taste
    • Pinch of turmeric (haldi)
    • 1 tbsp finely chopped ginger
    • 1/2  tbsp salt adjust to taste
    • 1/2 tbsp mango powder (amchoor)
    • 2 tbsp chopped cilantro (hara dhania)
    • 2 tbsp water

    Instructions
     

    • Heat the oil in a sauce pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Add cumin seeds after seeds crack add asafetida, green chili and turmeric, stir for a few seconds.
    • Add bananas, ginger, mango powder and water stir gently and cook only for a minute, don’t overcook otherwise banana will become mushy and watery.
    • Turn off the heat and add salt and cilantro mix gently and serve.
    Tried this recipe?Let us know how it was!

    Indulge in Kele Ki Subji: A Unique Indian Dish

    Kele ki Subji, also known as banana curry, is a unique and flavorful Indian dish that combines ripe bananas with a blend of spices to create a sweet and sour vegetable curry. This kele ki subji recipe is perfect Vegetables Curry/Gravy recipe for those looking to try something healthy, vegan, different and delightful.

    The Essence of Kele Ki Subji

    The essence of kele ki subji lies in its balance of sweet and sour flavors, enhanced by a medley of spices. The ripe bananas add a natural sweetness and a creamy texture, while the spices and tangy elements create a harmonious and tantalizing flavor profile. This dish is a staple in Indian Cuisine and is for those having Vegetarian and Gluten-Free diets.

    Origin and Popularity

    Kele ki Subji has its roots in Indian cuisine, where bananas are used in a variety of savory dishes. This banana vegetable recipe is particularly popular in regions where bananas are abundant, and it offers a unique twist on traditional vegetable curries. The simplicity and distinct flavor of this dish have made it a favorite among those who enjoy experimenting with new flavors. 

    Why You’ll Love This Recipe

    • Unique Flavor: Combines the sweetness of bananas with the tanginess of spices for a unique culinary experience.
    • Nutritious: Packed with vitamins and minerals from the bananas and spices.
    • Easy to Make: Simple ingredients and straightforward steps make this recipe accessible.
    • Perfect for Any Occasion: Ideal for everyday meals or special gatherings, fitting well into Family-Friendly and Kid-Friendly categories.

    Variations of Vegetable Recipes

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable 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. Bhindi Masala: A flavorful dish made with okra and a blend of spices.
    3. Baingan Bharta: A smoky and flavorful dish made with roasted eggplant and spices.
    4. Gajar Matar: A simple and healthy dish made with carrots and green peas.
    5. Palak Paneer: A popular dish made with spinach and paneer in a creamy sauce.

    Serving Suggestions

    Kele ki subji can be enjoyed in various ways:

    • With Indian Breads: Serve with roti, naan, or paratha for a satisfying meal.
    • With Rice: Pair with steamed basmati rice or jeera rice.
    • As a Side Dish: Enjoy as a side with other Indian dishes.
    • With Raita: Add a side of plain yogurt or raita to balance the flavors.

    Tips and Tricks

    To perfect your kele ki subji recipe, consider these helpful tips:

    • Use Ripe Bananas: Ripe bananas are essential for achieving the perfect sweetness and texture.
    • Balance Flavors: Adjust the amount of spices and tangy elements to suit your taste preference.
    • Cook Gently: Be careful not to overcook the bananas to maintain their shape and texture.
    • Experiment with Spices: Try adding different spices to customize the flavor of the dish.

    FAQs Frequently Asked Questions

    Can I Use Green Bananas? 

    For this recipe, ripe bananas are recommended to achieve the sweet and creamy texture. Green bananas will not provide the same flavor profile.

    What Can I Serve With Kele Ki Subji? 

    Kele ki subji pairs well with Indian breads like roti, naan, and paratha, as well as with rice dishes like basmati rice or jeera rice.

    Is Kele Ki Subji Vegan? 

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

    How Long Does Kele Ki Subji Last? 

    Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

    Can I Add Other Vegetables? 

    Yes, you can add other vegetables like bell peppers or carrots for added flavor and nutrition.

  • Baingan Bharta

    Baingan Bharta

    Baingan Bharta

    Baingan Bharta (Eggplant)

    Baingan Bharta is mashed eggplant cooked with spiced tomato very flavorful dish served as a main course for lunch or dinner. Traditionally bharta is made with charcoal roasted eggplant but I have adopted it to the modern kitchen. This is a very popular dish in Punjab usually served with roti.
    5 from 1 vote
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    Course vegan
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 Eggplant (should be big and fat)
    • 2 medium size tomatoes
    • 1/2 cup   red bell pepper cut in small pieces (capsicum)
    • 1 green chili
    • 1/4  inch piece of ginger
    • 3 tbsp oil
    • Pinch of asafetida
    • 1 tbsp cumin
    • 1 tbsp coriander powder
    • 1/2 tbsp turmeric
    • 1/2 tbsp red chili
    • 1 tbsp sat adjust to taste
    • 1/4 tbsp garam masala
    • 2 tbsp chopped cilantro to garnish

    Instructions
     

    • Cook the whole eggplant (put it on a microwave safe dish) in microwave for 8 to 10 minutes until it is tender. If you are using an oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.
    • Let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.
    • Blend the tomatoes, ginger and green chili.
    • Heat the oil in a saucepan on medium high and stir fry the bell pepper for about a minute. Take out the bell pepper from pan and keep aside.
    • Use the same saucepan with remaining oil heat the oil little more. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add asafetida and cumin seed.
    • After cumin seeds crack, add tomato puree, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato puree has started leaving the oil.
    • Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks.
    • Cook for about 8 to 10 minutes.
    • Add bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently.
    • Bharta is ready serve hot with rotis, parathas, or naan. Enjoy!
    Keyword Baingan Bharta
    Tried this recipe?Let us know how it was!
  • Vegetable Biryani

    Vegetable Biryani

    Vegetable Biryani

    Vegetable Biryani

    Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting. Biryani is a popular Mughali dish that has been adapted by Indians. Vegetable Biryani makes a great dish for a formal dinner or can be served as a main meal.
    No ratings yet
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    Course rice
    Cuisine Indian
    Servings 5 people

    Ingredients
      

    • 1 cup long-grain rice, preferably Basmati
    • 2 cup water
    • 1/4 tbsp salt
    • 1 tbsp oil
    • 2 pinch saffron
    • 2 tbsp milk

    For the Vegetable gravy:

    • 2 tbsp oil
    • 1/4  tbsp asafetida (hing)
    • 1 tbsp cumin seed (jeera)
    • 4 medium chopped tomatoes
    • 1 green chili finely chopped
    • 1 tbsp fine shredded ginger
    • 1 cup yogurt
    • 1/2 tbsp red chili powder
    • 1/2 tbsp turmeric
    • 1/2 cup cubed paneer
    • 2 cup sliced cauliflower
    • 1/2 cup  sliced carrots
    • 1/2  cup chopped green beans
    • 1/2  cup chopped green bell pepper
    • 2 tbsp cashew nuts broken into pieces
    • 1 tbsp salt adjust to taste
    • 2 tbsp chopped mint leaves

    For Garnish:

    • 1 tbsp garam masala
    • 4 tbsp melted butter
    • 2 tbsp sliced almonds

    Instructions
     

    making Rice:

    • Wash rice gently changing water several times until the water appears clear.
    • For fluffier rice, the rice should be soaked for at least 15 minutes before cooking.
    • Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
    • Cook for about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
    • For a few minutes soak saffron in warm milk then gently fold the milk into the cooked rice.

    Vegetable And Gravy:

    • Blend tomatoes to make a puree.
    • In a bowl add yogurt, ginger, green chili, salt, turmeric, and chili powder – mix it well.
    • Add all the vegetables (cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger, and green chili) to the yogurt. Mix it well then let it marinate for 10 to 15 minutes.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away oil is ready. Add asafetida and cumin seeds.
    • After the cumin seeds crack, add the tomato puree, and cook on medium-high heat. While cooking the tomato puree cover the pan so the gravy does not splatter all over the burner. Cook until tomato mixture starts leaving oil and reduces to about half the volume.
    • Add the marinated vegetables to tomato puree. Let it cook covered for 10 to 12 minutes on medium heat until vegetables are tender but not mushy. Stir the vegetables in between so they cook evenly.

    Prepare The Biryani:

    • Preheat the oven to 350 degrees Fahrenheit.
    • Take a baking glass dish 9" x 9" or about the same size round bowl.
    • Put half of the cooked vegetables into the baking dish.
    • Spread half of the cooked rice over vegetables. Over the rice, sprinkle with mint and garam masala.
    • Pour the remaining vegetables evenly over the rice.
    • Spread the remaining rice evenly over the vegetables.
    • Next sprinkle sliced almonds evenly over the rice, and then spread melted butter over the entire dish.
    • Cover the pan and bake for about 30 minutes.

    Notes

    Tips:
    • Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
    Serving Suggestion:
    • Serve with mint raita. Mint raita is plain yogurt mixed with salt, black pepper, and dry mint.
    Variations:
    • Vegetables can be added and subtracted to your choice.
    • Saffron and mint are key ingredients for biryani.
    Keyword briyani
    Tried this recipe?Let us know how it was!

    A mouthwatering Recipe to make Vegetable Biryani by Manjula’s Kitchen 

    Vegetable Biryani, a gluten-free delight, is a lavish rice dish featuring spiced vegetables. Enhanced by the alluring saffron aroma, this biryani is a perfect party recipe. Originating from Mughal cuisine, it has seamlessly integrated into Indian kitchens, making it an ideal choice for formal dinners or as a satisfying main meal. Vegetable Biryani is best served with pickles, raita, chutney, and even salads

    Preparing Rice for Vegetable Biryani Recipe: A Fundamental Step 

    To kickstart the vegetable biryani recipe, meticulously wash the rice, ensuring clarity by changing the water several times. This crucial step ensures a clean base for the biryani. For optimal fluffiness, soak the rice for a minimum of 15 minutes before cooking. Once soaked, drain the rice and transfer it to a saucepan. Add water, a hint of oil, and a dash of salt, bringing the mixture to a vigorous boil. After achieving a boil, reduce the heat to low, cover the pan, and let the rice cook for approximately 15 minutes. The goal is to tender rice with evaporated water. Conclude this biryani vegetable recipe by turning off the heat and delicately fluffing the rice with a fork, creating the perfect base for your vegetable biryani.

    Recipe to make Vegetable Biryani: Marinating Vegetables 

    Begin the recipe to make vegetable biryani by preparing vegetables and blending tomatoes into a puree, laying the foundation for a rich gravy. In a separate bowl, concoct a flavorful mix by combining yogurt, ginger, green chili, salt, turmeric, and chili powder. Stir this amalgamation well before introducing a vibrant array of vegetables—cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger, and green chili. Allow this vegetable medley to marinate in the yogurt-infused blend for a harmonious union of flavors, enhancing the overall taste profile of your vegetable biryani.

    Creating Flavorful Vegetable Gravy: A Crucial Element in Your Biryani Vegetable Recipe 

    To craft the delectable vegetable gravy, commence by heating oil in a saucepan. Gauge the oil’s readiness by adding a cumin seed; if it cracks right away, the oil is prepared. Infuse the oil with asafetida and cumin seeds. Once these seeds crackle, introduce the tomato puree to the pan, covering it to prevent splattering. Cook the tomato mixture on medium-high heat until it reduces by half, exuding a rich, concentrated flavor. At this point, introduce the marinated vegetables to the tomato puree, letting them simmer and meld their tastes for 10 to 12 minutes. Stirring intermittently ensures even cooking, resulting in tender yet distinct vegetables for your biryani.

    Preheating and Assembling: Recipe to make Vegetable Biryani 

    As your culinary masterpiece takes shape, preheat the oven to 350 degrees Fahrenheit, creating an ideal environment for the final melding of flavors. Choose a 9″ x 9″ baking glass dish or a similar-sized round bowl as the canvas for your biryani. Commence the assembly by placing half of the cooked vegetables into the dish, forming the first layer of your flavorful creation. Spread half of the cooked rice evenly over the vegetables, creating a balanced harmony of textures. Elevate the aromatic profile by sprinkling mint and garam masala over the rice. Repeat this process with the remaining vegetables and rice, building layers that promise a symphony of tastes in every bite.

    Baking the Perfect Vegetable Biryani: Culmination of Vegetable Biryani Recipe 

    As the assembly reaches its pinnacle, cover the pan, signifying the transition to the baking phase. Slide the dish into the preheated oven and let the magic unfold for about 30 minutes. This careful baking period allows the flavors to intermingle, creating a cohesive and mouth-watering vegetable biryani. The final touch involves sprinkling sliced almonds evenly over the rice, infusing a delightful nuttiness. Drizzle melted butter over the entire dish, ensuring a sumptuous and aromatic finish to your vegetable biryani. The result is a culinary masterpiece that delights the senses and satisfies the palate.

  • Tandoori Roti

    Tandoori Roti

    Tandoori Roti

    Tandoori Roti

    Tandoori Roti is made with whole-wheat flour and traditionally cooked bread in a clay oven or tandoor. This recipe uses a regular home oven with pizza or baking stone which provides a similar effect to the tandoor. These are great to eat with gravy and vegetable preparations such as dal makhani, matar paneer etc.
    Recipe make 4 Rotis.
    5 from 2 votes
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    Course Bread
    Cuisine Indian
    Servings 4 roti

    Ingredients
      

    • 1 cup whole wheat flour
    • ¼ cup all purpose flour maida
    • ¼ tsp baking soda
    • ½ tsp salt
    • ¼ tsp sugar
    • 1 ½ Tbsp oil
    • ¼ cup yogurt
    • 1/4 cup water as needed

    Also needed:

    • ¼ cup whole wheat flour for rolling
    • 2 Tbsp ghee clear butter

    Instructions
     

    • Mix the flour, baking soda, sugar, and salt together.
    • Next add the oil and yogurt and mix to make crumbly dough.
    • Add water as needed and mix to make smoother dough.
    • Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth.
    • Let the dough rest for at least 30 minutes.
    • Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor.
    • Next turn the oven to high broil.
    • Divide the dough into four equal parts.
    • Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll.
    • Roll each dough piece into 6-inch circles.
    • If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour.
    • Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven.
    • You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the roti is baked, there should be golden brown color on top.
    • Take roti out of the oven and brush lightly with clear butter (ghee).
    • Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.

    Notes

    Serving Suggestions
    • Serve the roti hot!
    • Serve Tandoori Roti with dal, or any gravy-based dish and a side of sukhi subji complimented with chilled yogurt raita.
    Keyword clay oven, flatbread, naan, outdoor, Roti, tandoor, tandoori
    Tried this recipe?Let us know how it was!

    Ah, Tandoori Roti, the epitome of Indian bread-making mastery! Originating from the depths of tandoor ovens, these round, slightly charred breads boast a heavenly aroma and a tantalizing taste that’s hard to resist. Whether you’re enjoying them with creamy curries or savoring them on their own, Tandoori Rotis are sure to transport your taste buds to culinary nirvana.

    Tips for Making Perfect Tandoori Roti:

    Knead with Love: Start by kneading a soft and pliable dough using whole wheat flour, water, and a pinch of salt. The key to soft Tandoori Rotis lies in the dough, so don’t skimp on the kneading process. Channel your inner baker and knead with love!
    Rest and Relax: Allow the dough to rest for at least 30 minutes, covered with a damp cloth or plastic wrap. This resting period allows the gluten to relax, making the dough easier to roll out and resulting in softer rotis.
    Roll with Care: Divide the dough into equal portions and roll each portion into a smooth ball. Dust your work surface with flour and roll out each ball into a thin, round roti. Aim for a thickness of about 1/8 inch for that perfect balance of softness and chewiness.
    Heat Things Up: Preheat your oven to the highest temperature setting, ideally with a pizza stone or baking sheet placed inside. This ensures that your Tandoori Rotis bake quickly and develop that coveted charred exterior.
    Embrace the Char: Once your oven is preheated, carefully transfer the rolled-out roti onto the hot pizza stone or baking sheet. Let them bake for a few minutes until they puff up and develop those beautiful charred spots. Don’t be afraid to embrace the char— it adds depth of flavor and authenticity to your Tandoori Rotis.
    Brush with Love: As soon as your Tandoori Rotis come out of the oven, brush them generously with ghee or oil for a touch of richness and shine. This step not only enhances the flavor but also keeps the rotis soft and moist.

    Suggestions for Serving Tandoori Roti:

    Pair your freshly baked Tandoori Rotis with aromatic curries like butter paneer, paneer tikka masala, or dal makhani for a truly indulgent meal experience.
    Don’t forget to serve them alongside cooling accompaniments like cucumber raita or mint chutney to balance out the spices and add a refreshing touch to your meal.
    For a simple yet satisfying snack, tear off a piece of Tandoori Roti and dip it into your favorite dips or spreads, such as hummus or tzatziki.

    Benefits of Enjoying Tandoori Roti:

    Nutritious and Wholesome: Tandoori Rotis made with whole wheat flour are rich in fiber, vitamins, and minerals, making them a nutritious choice for any meal.
    Versatile and Adaptable: Tandoori Rotis can be enjoyed with a wide range of dishes, from creamy curries to grilled meats and veggies, making them a versatile addition to any menu.
    Authentic and Flavorful: Nothing beats the smoky aroma and distinct flavor of Tandoori Rotis baked in a hot tandoor oven. Recreate the magic at home and transport your taste buds to the streets of India with every bite.

    Variations of Tandoori Roti:

    While the classic Tandoori Roti is a timeless favorite, there are endless variations and creative twists to explore. Some popular variations include:

    Herb Tandoori Roti: Elevate the flavor of your Tandoori Rotis with a blend of fresh herbs like cilantro, mint, or parsley mixed into the dough for a burst of freshness in every bite.
    Stuffed Tandoori Roti: Take your Tandoori Rotis to the next level by stuffing them with flavorful fillings like spiced potatoes, paneer, or minced meat before baking. Simply roll out the dough, add the filling, seal the edges, and bake until golden brown and cooked through.

    FAQs (Frequently Asked Questions) about Tandoori Roti:

    Q: Can I make Tandoori Roti without a tandoor oven?

    A: Absolutely! While nothing quite compares to the authentic smoky flavor of Tandoori Rotis baked in a tandoor oven, you can achieve similar results using a hot oven or grill. Simply preheat your oven or grill to the highest temperature setting and follow the same baking process as described earlier.

    Q: Can I freeze Tandoori Roti for later use?

    A: Yes, you can freeze Tandoori Rotis once they are cooled completely. Stack them between layers of parchment paper or aluminum foil, wrap them tightly in plastic wrap, and store them in an airtight container or resealable plastic bag in the freezer. To reheat, simply thaw them in the refrigerator overnight or warm them up on a hot skillet or grill before serving.

    Q: Can I make Tandoori Rotis with gluten-free flour?

    A: While traditional Tandoori Rotis are made with whole wheat flour (atta), you can experiment with gluten-free flours like rice flour, chickpea flour, or a gluten-free flour blend to make gluten-free Tandoori Rotis. Keep in mind that the texture and flavor may vary slightly, so it may take some trial and error to achieve the perfect gluten-free version.

    In conclusion, Tandoori Roti is not just a bread—it’s a culinary adventure waiting to be explored. With its smoky aroma, soft texture, and versatile nature, Tandoori Roti has the power to raise any meal from ordinary to extraordinary. So, don your apron, fire up the oven, and get ready to embark on a flavorful journey through the vibrant world of Indian cuisine with Tandoori Roti as your trusty companion.

  • Kokum Coconut Kadhi

    Kokum Coconut Kadhi

    A bowl of Kokum Coconut Kadhi garnished with fresh coriander leaves

    Kokum Coconut Kadhi

    To make Kokum Coconut Kadhi, we have to know what is Kokum. Kokum is a fruit used as a souring agent in many parts of India and it is mellow in taste compared to tamarind. For me, how it can be a kadhi without besan? So, this Kokum Coconut Kadhi is my twist, by adding a little roasted besan (gram flour). This is both delicious and very refreshing. You can serve this as a soup or with rice. My son who is a very picky eater thoroughly enjoyed it! This is a quick and easy recipe which you must give it a try. This Kadhi is also vegan and gluten free.
    This recipe will serve 2 to 3.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course, Soup
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • ¼ cup kokum
    • 1 Tbsp oil
    • 1 tsp cumin seeds- Jeera
    • ⅛ tsp asafetida – Hing
    • ¼ tsp turmeric – Haldi
    • 2 Tbsp besan
    • 1 red dry red chili sabut lal mirch
    • 1 Tbsp green chili finely chopped
    • About 8 curry leaves chopped
    • 1 15 oz can coconut milk
    • ½ tsp salt
    • 1 Tbsp cilantro chopped
    • ½ cup water

    Instructions
     

    • Soak the kokum in ½ a cup of hot water for about 30 minutes.
    • Then squeeze the juice from kokum and keep aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
    • Next add besan and stir for about 30 seconds until besan is light golden in color.
    • Next add curry leaves, red chili, turmeric, and green chili, stir for few seconds.
    • Add squeezed kokum juice mix it well and bring kokum juice to boil.
    • Add coconut milk. make sure to keep flame on low-medium otherwise coconut milk might curdle. Mix well and add salt.
    • Cook the kadhi over low heat for 3-4 minutes, add chopped coriander leaves.
    • Serve kokum Coconut Kadhi as a soup or with plain rice.

    Notes

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    Tried this recipe?Let us know how it was!
  • Sweet and Sour Spicy Karela

    Sweet and Sour Spicy Karela

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

    Sweet and Sour Spicy Karela, Bitter Melon

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

    Equipment

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

    Ingredients
      

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

    Instructions
     

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

    Notes

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

     

  • Paneer Tomato Curry

    Paneer Tomato Curry

    A bowl of vibrant Paneer Tomato Curry with bell peppers and fresh tomatoes

    Paneer Tomato Curry

    Paneer tomato curry is a delicious and sophisticated side dish. My husband, who enjoys paneer dishes in every form, asked me to make a paneer dish, which is different than what I have made before. It should not be creamy. So, I decided not to add cream or nuts. Also, as per Alex’s request, I did not add spinach. After trying to make a new recipe, I landed on Paneer Tomato Curry. Alex really enjoyed this. I knew this was a hit with him because he cleaned up the entire plate. You all know he is my videographer, so this was the next recipe he wanted me to make.I have done many paneer recipes. They all are starting to look the same. In this recipe the paneer is first grilled and then simmered in tomatoes. This is an amazingly simple and quick recipe and is very satisfying. Hope you give this recipe a try and enjoy!
    Recipe will serve 4.
    5 from 4 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cups tomatoes cut into large pieces, I used 4medium tomatoes.
    • 6 oz paneer cut into about 1/4 inch thick and 1-1/2 inch long
    • ¼ bell pepper cut into thin slices.
    • 2 Tbsp oil divided.
    • 1 tsp cumin seeds jeera
    • ⅛ tsp asafetida hing
    • 2 Tbsp thinly sliced ginger
    • 2 tsp coriander powder
    • ¼ tsp turmeric haldi
    • ½ tsp red chili powder
    • 1 tsp sugar
    • 1 tsp salt
    • ½ tsp garam masala

    Instructions
     

    • Heat one tablespoon oil over low medium heat in a flat saucepan, spread the paneer pieces and grill them for one side till they are golden brown. Take them out from the pan and set aside.
    • In the same pan add the remaining oil. Wait until oil is moderately hot add cumin seeds as the cumin seeds crack add asafetida and sliced ginger, stir fry them for about 30 seconds.
    • Add bell pepper and stir fry them for about half a minute add coriander powder, turmeric and red chili powder and stir.
    • Next add tomatoes, salt, and sugar, cook them stirring for about 2-3 minutes tomatoes should be just tender add paneer and cook for about 5 minutes stirring occasionally. Paneer should be covered with spices and tomatoes should be still not mushy, you should be able to see tomato pieces. Turn of the heat sprinkle the garam masala and stir.
    • Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.

    Notes

    Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.
    Tried this recipe?Let us know how it was!

    How to make Tomato Paneer Curry Recipe By Manjula’s Kitchen

    Paneer tomato curry, also known as tomato paneer curry, is a delightful and aromatic dish that captures the essence of Indian cuisine. This paneer based gluten free veg gravy dish combines the rich and creamy texture of paneer (Indian cottage cheese) with the tanginess of tomatoes and a blend of aromatic spices. In this detailed exploration, we will take you through each step of the paneer tomato recipe, highlighting the significance of each element to create a dish that tantalizes the taste buds.

    Step 1: Heating the Oil and Grilling the Paneer

    The first step in making tomato paneer curry is heating one tablespoon of oil in a flat saucepan over low-medium heat. This is a crucial step as it sets the foundation for the flavor development in the dish. The low-medium heat allows the oil to gradually heat up, preventing it from smoking and ensuring that the paneer pieces cook evenly.

    Once the oil is heated, the paneer pieces are spread in the pan and grilled on one side until they achieve a golden brown color. Grilling the paneer serves multiple purposes. It imparts a subtle smokiness to the paneer, enhancing its flavor profile. The golden brown color also adds visual appeal to the dish. After grilling, the paneer is taken out from the pan and set aside, ready to be reintroduced later in the cooking process.

    Step 2: Adding Cumin Seeds, Asafetida, and Sliced Ginger

    In the same pan that was used for grilling the paneer, the remaining oil is added. It is essential to use the same pan to retain the flavors that have infused into it during the initial step. Waiting until the oil is moderately hot, cumin seeds are introduced. The crackling of cumin seeds in hot oil releases their aromatic oils, infusing the entire dish with a warm and earthy essence.

    Asafetida, a pungent spices with a unique flavor, is added along with sliced ginger. Asafetida contributes a distinct umami note to the dish, enhancing the overall taste. Ginger, known for its subtle spiciness and freshness, complements the other ingredients, creating a harmonious balance of flavors. Stir-frying these elements for about 30 seconds allows their flavors to meld and infuse into the oil.

    Step 3: Stir-Frying Bell Pepper with Spices

    Next in the process is the addition of bell pepper to the pan. Stir-frying the bell pepper for about half a minute ensures that it retains its crispness and vibrant color. The bell pepper not only adds a crunchy texture but also contributes a slightly sweet and fruity undertone to the dish. At this stage, the ground spices – coriander powder, turmeric, and red chili powder – are introduced.

    Coriander powder provides a warm and citrusy flavor, turmeric adds a golden hue and earthy notes, while red chili powder imparts the desired level of spiciness. Stir-frying the bell pepper with these spices allows them to coat the vegetables evenly, creating a flavorful base for the curry.

    Step 4: Adding Tomatoes, Salt, and Sugar

    The introduction of tomatoes is a crucial step in paneer tomato curry, as it forms the base of the gravy. Tomatoes bring a tangy and slightly sweet taste to the dish. Adding salt at this stage not only enhances the natural flavors of the tomatoes but also helps in their cooking process by drawing out moisture.

    A touch of sugar is included to balance the acidity of the tomatoes, creating a harmonious blend of sweet and tangy notes. Cooking the tomatoes, stirring for about 2-3 minutes, ensures that they are just tender but not mushy. This careful monitoring of the tomatoes’ texture is essential for achieving the desired consistency in the final dish.

    Step 5: Cooking Paneer in Tomato Gravy

    Once the tomatoes reach the desired tenderness, the grilled paneer is reintroduced to the pan. Cooking the paneer in the tomato gravy for about 5 minutes allows it to absorb the flavors of the spices and the tanginess of the tomatoes. Stirring occasionally ensures that the paneer is evenly coated with the aromatic mixture, creating a cohesive and well-balanced dish.

    During this stage, it is crucial to maintain a balance between cooking the paneer thoroughly and preserving its distinct texture. The goal is to have paneer covered with spices while retaining visible tomato pieces in the curry.

    Step 6: Final Touch – Sprinkling Garam Masala

    As a finishing touch, the heat is turned off, and a sprinkle of garam masala is added to the tomato paneer curry. Garam masala, a blend of warm spices like cinnamon, cardamom, and cloves, contributes a final layer of complexity and depth to the dish. Adding garam masala at the end preserves its volatile flavors, ensuring that they are not overpowered by the other spices during the cooking process.

    Stirring the garam masala into the curry distributes its aromatic compounds evenly, elevating the overall fragrance of the dish. This final step enhances the complexity of flavors, making the paneer and tomato curry a symphony of tastes and aromas.

    Conclusion:

    In the art of crafting paneer in tomato gravy, each step plays a pivotal role in building layers of flavor and texture. From grilling the paneer for a smoky undertone to carefully stir-frying spices for a well-balanced taste, every action contributes to the overall success of the dish. The interplay of ingredients like cumin seeds, asafetida, ginger, bell pepper, and a medley of ground spices creates a curry that is not just a meal but a culinary experience.

    This detailed exploration of the tomato paneer recipe highlights the importance of technique, timing, and ingredient selection in Indian cuisine. The result is a dish that showcases the versatility of paneer and the vibrancy of tomatoes, bringing together the best of both worlds in a savory and satisfying curry. 

    Whether you call it paneer tomato curry, tomato paneer curry, paneer tomato recipe, paneer and tomato curry, paneer in tomato gravy, or tomato paneer recipe, this flavorful creation is sure to become a staple in your culinary repertoire.

    Note: 

    Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.

  • Pithla

    Pithla

    A bowl of creamy yellow Pithla, garnished with chopped fresh cilantro, served alongside traditional Indian accompaniments on a textured surface.

    Pithla (Besan Curry)

    Pithla, a variation of Kadhi, comes in many forms. In North India, Kadhi resembles a thick soup with pakoras, while Gujarati Kadhi offers a sweet and sour, watery consistency. Pithla, on the other hand, is notably thicker, often referred to as Besan Ki Sabji, and is quick and easy to prepare with few ingredients. Traditionally served with hot ghee, Pithla offers a complete and satisfying meal.
    Despite my initial belief that Pithla originated from Bihar, I've learned it's also popular in Maharashtra. Growing up in North India with roots in Bihar, my mom's cooking blended traditional Bihari simplicity with the spiciness of North Indian cuisine. Fond memories of enjoying Pithla with family persist, and when I visit my sisters in India, they recreate these cherished moments with a spread of dishes, including Pithla served with rice. Truly, it's comfort food at its finest. This recipe serves 2.
    4.80 from 5 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup besan Bengal gram flour
    • 2 Tbsp oil
    • 1 tsp cumin jeera
    • ½ tsp mustard seeds rai
    • ⅛ tsp asafetida hing
    • ½ tsp turmeric haldi
    • ½ tsp red chili powder
    • 1 tsp salt
    • 1 ½ tsp mango powder aam choor
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 4 cup water

    For Garnishing

    • 2 Tbsp ghee clarified butter, this is optional
    • ¼ tap red chili powder

    Instructions
     

    • In a bowl add the 1-1/2 cups of water slowly to besan to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
    • Open the heat on medium high, oil should be moderately hot, when you add the cumin seeds to oil seeds should crack right of way.
    • Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat.
    • Add the besan batter and open the heat to medium heat. Keep whipping the batter and batter will start thickening. Add salt and keep adding the water slowly and keep mixing about 2-1/2 cups of water. After Pithla comes to boil besan will start splattering. Reduce the heat to low, cover the pan and let it simmer for about 5 to 8 minutes.
    • Pithla will become thick, add chopped cilantro and mango powder mix and let it cook for 2 more minutes. Pithla should be quite thick in consistency that’s why sometimes I will call Pithla Besa ki Sabji.
    • Pithla is served hot before serving, traditionally Pithla is served garnished with hot ghee (clarified butter). And sprinkle of red chili powder. If you are vegan skip ghee, clarified butter.

    Notes

    Serving suggestions:
    Serve Pithla with Rice, Roti, Kurkuri Bhindi.
    Keyword Besan Kadhi, Bihari Kadhi, Cooking Video, Curry Recipe, Gatte Ke Kadhi, Gluten Free, Gujrati Kadhi, Homemade, Jain Food, Maharashtrian Dish, Main Dish, Mandir Food, No Garlic, No Onion, Panjabi Kadhi, Quick And Easy, Sattvik Food, Swaminarayan, Vegan, Veshno Cooking
    Tried this recipe?Let us know how it was!

    How to make Besan Curry Recipe – Manjula’s Kitchen

    Pithla Besan curry, a savory gram flour dish, is a testament to the rich culinary heritage of India. The besan gravy recipe combines simple ingredients to create a dish that is not only delicious but also a showcase of culinary prowess. This pitla recipe explores precision and technique coming together to create a symphony of flavors.

    Pithla Besan, a savory delight hailing from the heart of Indian cuisine, is a testament to the versatility of besan (gram flour). This besan recipe, also known as Pitla, transforms this humble ingredient into a flavorful and comforting dish that can be relished with various accompaniments. Let’s embark on a detailed exploration of how to make besan curry recipe, unraveling the secrets and nuances that make this besan curry a culinary masterpiece.

    1. Setting the Stage: Creating the Besan Batter

    Begin besan curry recipe by preparing the besan batter, the foundation of Pithla Besan. In a bowl, slowly add 1-1/2 cups of water to the besan, ensuring a gradual and consistent pouring to avoid lumps. The goal is to achieve a smooth batter, akin to the consistency of pancake or dosa batter. This step sets the tone for the entire dish, ensuring a velvety texture that will coat each element in the curry.

    2. The Culinary Prelude: Heating the Oil and Sizzling Seeds

    As the besan batter rests, open the heat on medium-high, readying the oil for the symphony of spices. The oil should reach a moderate heat, and a crucial test involves adding cumin seeds. The immediate crackling of the seeds signifies the optimal temperature. Into this aromatic canvas, introduce cumin seeds, mustard seeds, asafetida, turmeric, and chili powder. Stir this spice medley, infusing the oil with a fragrant blend that will define the character of the besan curry.

    3. Besan Ballet: Whipping and Simmering

    With the spice-infused oil taking center stage, it’s time to introduce the besan batter. Open the heat to medium, and as you add the besan batter, the whipping action begins. This constant stirring is key as the batter thickens, absorbing the flavors of the spices. In this delicate dance, add salt, and slowly incorporate about 2-1/2 cups of water. The besan curry begins to take shape, and as it comes to a boil, be prepared for the besan to splatter, a sign that the magic is happening. Reduce the heat to low, cover the pan, and let it simmer for 5 to 8 minutes, allowing the flavors to meld and the besan to achieve its desired consistency.

    4. The Grand Finale: Flavorful Additions and Simmering

    As the Pithla reaches its zenith, add the final touches. The besan will have thickened substantially by now, creating a hearty base for additional ingredients. Introduce chopped cilantro and mango powder, elevating the besan curry to new heights. Let it simmer for an additional 2 minutes, allowing the flavors to meld seamlessly. The besan curry should now be thick and rich as part of the besan gravy recipe.

    5. The Presentation: Serving Tradition on a Plate

    Pithla Besan is best served piping hot, capturing the essence of its freshly-cooked perfection. Traditionally, it is garnished with hot ghee (clarified butter), adding a luxurious richness to the dish. A sprinkle of red chili powder adds a final touch, not just for aesthetics but to introduce a subtle kick that complements the other flavors. For those adhering to a vegan lifestyle, the ghee can be skipped without compromising the integrity of the dish.

    In conclusion, the journey to create Pithla Besan is a delicate ballet of flavors, textures, and culinary finesse. From the creation of the besan batter to the sizzling symphony of seeds, the besan curry recipe is a testament to the artistry involved in Indian cuisine. With its rich, aromatic profile and velvety consistency, Pithla Besan invites you to savor a dish that celebrates the simple yet profound beauty of besan. Enjoy this besan curry with steamed rice, Indian bread: roti, naan, missa paratha, or as your heart desires, and revel in the joy of crafting a culinary masterpiece in the comfort of your kitchen.

  • Hyderabadi Bagara Baingan

    Hyderabadi Bagara Baingan

    Hyderabadi Bagara Baingan

    Hyderabadi Bagara Baingan

    Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in a rich masala curry. Hyderabadi baingan is the perfect party dish to serve to guests with a sophisticated palette because of the mixture of nutty spices.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 12 small Indian Eggplant if they are not available, use Japanese eggplant and slice them in long 8 long pieces
    • 2 Tbsp oil to stir fry the eggplants

    For Spice Mix

    • 1 tsp cumin seeds jeera
    • 1/4 tsp fenugreek seeds mathi
    • 1 Tbsp coriander seeds sabut dhania
    • 10 cashews crushed kaju
    • 1 Tbsp sesame seeds til
    • 2 Tbsp coconut powder gola

    For Gravy

    • 2 Tbsp oil
    • 1/2 tsp black mustard seeds rai
    • 1/8 tsp asafetida hing
    • 1/2 tsp turmeric haldi
    • 1 tsp red chili powder
    • 1 tsp sugar
    • 1-1/2 tsp salt
    • 1 Tbsp tamarind paste
    • 2 tomatoes cut them in small pieces will make 1-1/2 cup puree
    • 1 tsp chopped ginger
    • 2 Tbsp chopped cilantro for garnish

    Instructions
     

    • Make a slit into eggplants, but not cutting them into half. If you are using Japanese eggplant slice them in 8 long pieces.
    • Heat the oil in flat frying pan over low medium heat and stir-fry eggplant rotating occasionally till they are tender not mushy. Set them aside.
    • For the spice mix take all the ingredients, cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder, and grind them in fine powder. Set it aside.
    • Blend tomatoes and ginger together to make into fine puree. Set it aside.
    • Heat the flat frying pan over low medium heat, I am using the same pan I stir fry the eggplants. When the oil is moderately hot add the mustard seeds as they crack turn off the heat. Add all the spices asafetida, turmeric, red chili powder and dry spice mix stir for about 2 minutes, all the spices should be roasted.
    • Add tomato puree, sugar, salt, and about 1 tablespoon of tamarind paste. Stir fry the gravy until the mix becomes a little thick and start leaving the oil from the sides. Add 1/2 cup of water and bring it to a boil.
    • Add the eggplant spreading in the frying pan, stir gently cover the pan lower the heat to low and let it simmer for about 7-8 minutes stirring occasionally.
    • Eggplant should be soft and tender not mushy and coated well with the spices. Adjust the gravy thickness to your choice. Add the cilantro stir gently.
    Tried this recipe?Let us know how it was!

    Bagara Baingan | Bagara Baingan Hyderabadi Recipe | Manjula’s Kitchen 

    Indulge in the rich flavors of Hyderabadi Vegetables Curry cuisine with this authentic Hyderabadi Bagara Baingan recipe. A Gluten free and vegan delight with rich flavours offering spicy tantalizing savoury in every bite. Begin by making a careful slit into the eggplants, ensuring not to cut them in half. If you opt for Japanese eggplants, slice them into 8 long pieces for an elegant presentation, enhancing the visual appeal of this Hyderabadi baingan dish.

    In the initial steps of crafting the Hyderabadi Bagara Baingan, take a flat frying pan and heat oil over a gentle low-medium flame. This crucial stage sets the foundation for the distinctive flavors of the bagara baingan recipe, ensuring a perfect balance of aromas.

    As the oil warms embark on the preparation of the eggplants, a key element in the Hyderabadi baingan recipe. Stir-fry the eggplants with precision, delicately rotating them occasionally to evenly expose each side to the heat. The goal is to achieve the ideal tenderness without allowing them to become mushy, preserving the integrity of the eggplants in the bagara baingan.

    The careful execution of this step is vital to the success of the Hyderabadi bagara baingan recipe, as it lays the groundwork for the subsequent infusion of flavors. Once the eggplants have reached the desired level of tenderness, take a moment to appreciate the beautifully cooked result. Set aside these meticulously prepared eggplants, ready to absorb the forthcoming aromatic spices that define the distinctive taste of the Hyderabadi bagara baingan.

    This meticulous stir-frying process not only ensures the perfect texture of the eggplants but also sets the stage for the symphony of flavors that will unfold in the later stages of the bagara baingan Hyderabadi preparation. As you proceed with the hyderabadi baingan recipe, the memory of these beautifully cooked eggplants will linger, enhancing the overall culinary experience of savoring this Hyderabadi classic.

    Now, let’s prepare the spice mix that will elevate the Bagara Baingan Hyderabadi to new heights. Gather cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder. Grind them into a fine powder, creating a fragrant and flavorful blend. This spice mix will play a crucial role in the distinctive taste of this Hyderabadi delicacy.

    Moving on, blend tomatoes and ginger into a fine puree, setting it aside for later use. In the same flat frying pan used for stir-frying eggplants, heat it over low-medium heat. Once the oil is moderately hot, add mustard seeds. As they crack, turn off the heat and introduce the spices – asafetida, turmeric, red chili powder, and the previously prepared dry spice mix. Stir this aromatic blend for about 2 minutes, ensuring the spices are well-roasted.

    Add the tomato puree, along with sugar, salt, and a tablespoon of tamarind paste to the mix. Stir-fry the gravy until it thickens slightly, allowing the oil to separate from the sides. Pour in 1/2 cup of water and bring it to a gentle boil.

    Now, carefully add the stir-fried eggplants into the pan, ensuring they are well-coated with the aromatic spices. Stir gently, cover the pan, lower the heat to simmer, and let it cook for about 7-8 minutes. The eggplants should be soft and tender, not mushy, absorbing the flavors of the rich Hyderabadi Bagara Baingan.

    Adjust the thickness of the gravy to your preference and finish by adding fresh cilantro, stirring gently. Your Hyderabadi Bagara Baingan is now ready to be savored, offering a symphony of flavors that characterize this classic dish.

    You may also like: Navratan Korma, Butter Paneer Masala, Mushroom with Peas, Aloo Matar & Kela ki Sabji

  • Masala Arbi

    Masala Arbi

    Masala Arbi

    Masala Arbi – Sautéed Taro Root

    Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish. This can complement any meal. Masala Arbi can be served with paratha
    or roti.
    4.43 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 People

    Ingredients
      

    • 7-8 medium sized taro root boiled, arbi
    • 3 Tbsp oil
    • 1/2 tsp carom seeds ajwain
    • 1/4 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 Tbsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/2 tsp red chilli powder
    • 2 green chilies sliced
    • 1 tsp salt
    • 1/2 tsp mango powder amchoor

    Instructions
     

    • Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless.
    • Peel the skin and slice them into about 1/8” thick rounds. Set aside.
    • In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside.
    • Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away).
    • Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,
    • Stir and add spice paste stir for about 30 seconds till oil start separating from oil.
    • Add green chili stir for few seconds.
    • Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other.
    • Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes.
    Tried this recipe?Let us know how it was!

  • Shahi Pulao Recipe

    Shahi Pulao Recipe

    Hyderabadi Biryani

    Shahi Pulao (Vegetable Pulao)

    Shahi Pulao or Vegetable Pulao is an exotic rice dish made for parties that combines spicy and aromatic vegetables served over rice. Rich with flavor, this is an extraordinary dish. You may also call this Biryani. This dish is made in two parts. First I prepare the rice with cumin seeds and cilantro. Then the vegetables are cooked separately with tomatoes, cashews, beans, green peas, cauliflower, and paneer. Top these vegetables over the rice and you have a mouth-watering dish!
    No ratings yet
    Print Recipe Pin Recipe
    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For rice

    • 1 cup rice preferred basmati rice available in Indian grocery stores
    • 2 tbsp clarified butter or ghee
    • 1/2 tbsp cumin seeds (jeera)
    • About 1 inch piece cinnamon stick (dal chini)
    • 1/2 tbsp salt
    • About 1/4 cup cilantro finely chopped (hara dhania)
    • 2 cup water

    For vegetables

    • About 3 cup mix vegetables I am using cauliflower cut into small floret, green beans cut into small pieces, bell pepper cut into cubes, and frozen green peas,
    • 1/2 cup paneer cut into about 1/2 inch cubes
    • 4 cup tomatoes chopped
    • 1 green chili cut into pieces
    • About 2 tbsp ginger cut into small pieces
    • 3 tbsp oil
    • 1 tbsp cumin seeds (jeera)
    • 1/8 tbsp asafetida (hing)
    • 2 tbsp coriander powder (dhania)
    • 1/2 tbsp turmeric
    • 1/2 tbsp red chili powder
    • 1-1/2 tbsp salt
    • 1 tbsp sugar
    • 1/4 cup cashew powder
    • 1/4 cup cilantro chopped
    • 1/4 tbsp garam masala

    Instructions
     

    Rice:

    • Wash rice gently changing water several times until the water appears clear.
    • For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
    • Heat the oil in a saucepan. Oil is the right temperature when one cumin seed dropped into the oil cracks immediately.
    • Add the cumin seeds. When they crack, add the cinnamon stick and stir for a few seconds. Add the rice, cilantro, and salt. Stir-fry one minute.
    • Add the water and bring to a boil, turn the heat to low. Cover the pan, and Cook 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

    Vegetables

    • Blend tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
    • Heat the oil in a saucepan. Over medium high heat oil should be moderately hot, add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt.
    • Lower the heat to medium, stir the spice paste occasionally when it start thickening add cashew powder and cook until paste become the thick and start leaving the oil from side.
    • Add all the vegetables and 1/4 cup of water, mix it well. Cover the pan and let it cook for about 5-6 minutes over medium heat stir few times in between. Add paneer mix and cover the pan, cook for another 3-4 minutes. Vegetables should be tender not mushy.
    • Turn off the heat add garam masala and cilantro, stir and cover the pan for few minutes before serving.
    • Serve the vegetable over hot rice.
    Keyword pulao
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    Savour the Essence of Shahi Pulao: Mixed Vegetable Pulao or Biryani Pulav 

    Shahi pulao is a fragrant and rich rice dish from Indian cuisine. “Shahi” translates to “royal,” indicating the dish’s royal and luxurious nature. It is typically made with basmati rice cooked with a blend of aromatic spices, such as cardamom, cloves, and cinnamon, along with saffron for a distinctive golden color and aroma.

    Rice Preparation: Creating the Perfect Base for Pulav

    Washing and Soaking Rice to Enhance Texture 

    Kickstart your culinary journey of biryani pulav or mixed vegetable pulao by ensuring the rice is immaculately clean and primed for cooking. Begin by delicately washing the rice, changing the water multiple times until it achieves crystal clarity. For an impeccable fluffiness characteristic of pulav Indian dishes, soak the rice grains for a minimum of 15 minutes before cooking, allowing them to absorb moisture and expand, ready to absorb the delightful flavors of your shahi  pulao recipe.

    1. Tempering Oil with Aromatic Spices 

    In a saucepan, elevate the essence of your pulav by heating the oil to the perfect temperature. Gauge the oil’s readiness by dropping a cumin seed – it should crackle instantaneously upon contact, signalling the ideal heat level for infusing flavors. Once the oil reaches the desired temperature, introduce cumin seeds and a cinnamon stick, allowing them to crackle and permeate the oil with their delightful aroma, setting the stage for a tantalizing pulav experience.

    1. Incorporating Rice and Seasonings for Flavorful Base 

    After the spices have crackled to perfection, introduce the washed and soaked rice into the saucepan, along with freshly chopped cilantro and a dash of salt. Stir-fry the rice for about a minute, ensuring each grain is enveloped in the aromatic oil and spices, laying the foundation for a flavorful shahi pulao base that will elevate your biryani pulav or mixed vegetable pulao to new heights of deliciousness.

    1. Cooking Rice to Perfection for Pulav Indian Delight 

    Pour water into the saucepan, ensuring the rice is fully immersed, and bring it to a gentle boil. Once the water reaches a steady boil, reduce the heat to low and cover the pan, allowing the rice to simmer gently for approximately 15 minutes or until it reaches the desired tenderness and the water has evaporated. This slow and meticulous cooking process ensures that each grain of rice is cooked to perfection, ready to absorb the rich flavors of the accompanying vegetables in your mix vegetable pulao recipe.

    1. Fluffing Rice to Achieve Light Texture

    Once the rice has achieved the ideal level of tenderness, turn off the heat and delicately fluff the grains with a fork. This crucial step helps to separate the rice and prevent it from clumping together, ensuring a light and fluffy texture that is characteristic of a delectable pulav Indian masterpiece like biryani pulav or mixed vegetable pulao.

    Vegetable Preparation: Infusing Flavor into Mixed Vegetable Pulao 

    1. Creating a Flavorful Tomato Puree 

    Begin the vegetable preparation for your mix vegetable pulao by blending fresh tomatoes, green chilies, and ginger into a smooth puree. For a milder flavor, remove the seeds from the green chilies before blending, adjusting the spice level to your preference.

    1. Tempering the Oil with Aromatic Spices 

    In a separate saucepan, heat oil over medium-high heat until moderately hot. Add cumin seeds and a pinch of asafetida, allowing them to crackle and release their flavors into the oil.

    1. Cooking the Spices and Creating the Base 

    Once the cumin seeds crackle, add the freshly prepared tomato puree to the saucepan, along with ground coriander, turmeric powder, a hint of sugar, and salt to taste. Stir the spice paste occasionally until it thickens and the oil starts to separate from the sides of the pan.

    1. Adding Vegetables and Cooking Until Tender 

    Incorporate a variety of vegetables into the spice paste, along with a quarter cup of water, ensuring they are evenly coated with the flavorful mixture. Cover the saucepan and allow the vegetables to cook over medium heat for about 5-6 minutes, stirring occasionally to prevent sticking. Add paneer mix and cook for another 3-4 minutes until the vegetables are tender yet firm.

    1. Flavoring the Vegetable Mixture and Allowing to Rest 

    Once the vegetables are cooked to perfection, turn off the heat and sprinkle garam masala and freshly chopped cilantro over the mixture. Stir gently to incorporate the spices, then cover the pan and let the flavors meld together for a few minutes before serving atop the hot, fluffy rice.  

    This meticulous step-by-step approach ensures that each component of your biryani pulav or mixed vegetable pulao is prepared with care and attention, resulting in a flavorful and aromatic dish that will delight your senses. If you loved this mix vegetable pulao recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.