Manjula's Kitchen

Tag: Vegetarian Meals

Quick & Easy Vegetarian Meals Recipes
Seeking vegetarian meals that are both delicious and easy to prepare is a common desire for many. With the wealth of resources available today, platforms like Manjula’s Kitchen make it incredibly convenient to discover a variety of vegetarian recipes that cater to different tastes and dietary needs.
Manjula’s Kitchen: A Hub for Vegetarian Meals Delights
Manjula’s Kitchen is a treasure trove for anyone looking to explore vegetarian cuisine. The platform offers an extensive collection of recipes that are perfect for all occasions. Here’s a detailed look at what you can find on each platform associated with Manjula’s Kitchen:
YouTube Channel
Manjula’s Kitchen on YouTube has a massive following with over 1 million subscribers and more than 500 videos. These videos range from traditional Indian dishes to modern vegetarian meals. 

The channel has garnered millions of views, with some popular videos like the Tawa naan reaching over 1 million views. The step-by-step video tutorials make it easy for beginners to follow along and create authentic Indian dishes at home.
Facebook Page
The Facebook page for Manjula’s Kitchen is another popular platform where you can find a plethora of indian vegetarian recipes. With over 200,000 followers, the page is regularly updated with new recipes, cooking tips, and engaging content. It also serves as a community hub where followers can share their cooking experiences and ask for advice.
Website
The official website of Manjula’s Kitchen is a comprehensive resource with hundreds of vegetarian recipes categorized under various sections like breakfast, lunch, dinner, snacks, and desserts. 

Each recipe is detailed with ingredients, cooking instructions, and nutritional information. The website also features a blog where Manjula shares her cooking journey, tips, and tricks.
Pinterest
Manjula’s Kitchen on Pinterest is a visual delight for those who love to browse through food photos. The page has over 50,000 followers and features pins of beautiful food photography, linking back to the detailed recipes on the website. It’s a great place to find inspiration for vegetarian meals and plan your meals visually.
TikTok
Although relatively new, the TikTok presence of Manjula’s Kitchen is growing rapidly. With short, engaging videos that showcase quick recipes and cooking hacks, it’s perfect for those who prefer bite-sized content. The TikTok account has already amassed thousands of followers and millions of views.
Popular Vegetarian Meals from Manjula’s Kitchen

Paneer Butter Masala: A rich and creamy dish made with paneer (Indian cottage cheese) and a blend of spices. It’s a favorite among vegetarians and pairs well with naan or rice. A great delicacy coming from paneer recipes. 
Chole Bhature: This classic dish comes from North Indian recipes consisting of spicy chickpeas (chole) served with deep-fried bread (bhature). It’s a hearty and satisfying meal that’s perfect for brunch or dinner.
Vegetable Biryani: A fragrant rice dish cooked with a variety of vegetables and aromatic spices. It’s a complete meal in itself and can be enjoyed with raita (yogurt sauce). A special rice recipe that is great to taste and amazing to feast. 
Aloo Gobi: A simple yet flavorful dish made with potatoes (aloo) and cauliflower (gobi). It’s a staple in many Indian households and can be served with roti or rice.
Dal Tadka: A comforting indian dal lentil dish tempered with spices. It’s a protein-rich meal that pairs well with steamed rice or roti.

Quick and Easy Vegetarian Meals
For those looking for quick easy vegetarian meals, Manjula’s Kitchen offers several options that can be prepared in under 30 minutes:

Vegetable Stir-Fry: A mix of colorful vegetables stir-fried with soy sauce and spices. It’s a healthy and quick meal that can be served over rice or noodles.
Chickpea Salad: A refreshing salad made with chickpeas, vegetables, and a tangy dressing. It’s perfect for a light lunch or a side dish.
Spinach Paratha: Whole wheat flatbreads stuffed with spiced spinach. They are nutritious and can be served with yogurt or pickle.
Mango Smoothie: A delicious and healthy smoothie made with fresh mangoes, yogurt, and a touch of honey. It’s a great breakfast option or a refreshing snack.

Engaging with the Community
Engaging with the community on platforms like YouTube, Facebook, and TikTok is a great way to discover new recipes and get cooking tips. The comments section often has valuable insights and variations of recipes shared by other users. Manjula herself is very responsive and often answers questions from her followers.
Conclusion
Manjula’s Kitchen is an excellent resource for anyone looking to explore the world of vegetarian cooking. Whether you’re a seasoned cook or a beginner, you’ll find a wealth of recipes and cooking tips that will make your culinary journey enjoyable. So, dive into the delicious world of vegetarian meals with Manjula’s Kitchen and discover the joy of cooking wholesome, flavorful dishes.

For more recipes and cooking tips, visit Manjula’s Kitchen, subscribe to her YouTube Channel, follow her on Facebook, Pinterest, and TikTok.

  • 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.
    4.67 from 3 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.
  • Mixed Dal Dosa

    Mixed Dal Dosa

    Mixed Dal Dosa

    Mixed Dal Dosa is a simple and nutritious flatbread that doesn’t require fermentation. This high-protein dosa is made from a blend of various lentils (dal), which are soaked and ground into a smooth paste. A few spices enhance the flavors, and the dosa is cooked on a hot skillet until it’s crispy and golden. These dosas are not only high in protein but also vegan and gluten-free, making them a healthy choice for everyone.
    These protein-rich mixed dal dosas are incredibly versatile. They’re perfect for a healthy breakfast, but they can also be enjoyed at any meal—lunch, dinner, or even as a snack. Serve them with your favorite chutney, a comforting soup, or your choice of vegetable dish to complete the meal.
    5 from 1 vote
    Print Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings 6 Dosa

    Ingredients
      

    • ¼ cup moong dal
    • ¼ cup washed moong dal
    • ¼ cup washed urad dal
    • ¼ cup red lentil
    • 1 green chili chopped optional
    • ¼ piece ginger chopped
    • ½ tsp cumin seeds (jeera)
    • ¼ tsp black pepper 
    • ⅛ tsp asafetida (hing)
    • ½ tsp salt (adjust to taste)
    • 4 tbsp oil

    Instructions
     

    • In a bowl mix all the dal, wash them changing water 2-3 times. Soak dal in four cups of water for 6-8 hours.
    • Drain the water. Blend the lentils (dal) with green chili and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
    • Mix the salt and cumin seeds into the batter. Add water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
    • Place a non-stick skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
    • Pour about ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
    • When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa using a flat spatula.
    • Press the dosa lightly with the spatula all around to ensure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.
    • Repeat for the remaining dosas.

    Notes

    Notes: If you are on a gluten-free diet, be aware that asafetida (hing) in powder form is often not gluten-free. In that case, you may want to avoid using asafetida.
    Serving suggestion
    Serve dosas with any chutney, such as tomato chutney, peanut chutney or cilantro chutney, or chutney of your choice.
    You can also serve them with samber (a south Indian style dal) or your choice of soup.
    For a creative twist, you can use these dosas to make delicious wraps, commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go. 
    You can even make these dosas in advance, then reheat them over a skillet to restore their crispness.
    For a creative twist, you can use these dosas to make delicious wraps. Make the dosas slightly thicker so they stay soft; these wraps are commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go.
    Tried this recipe?Let us know how it was!

    Introduction to Mixed Dal Dosa

    Mixed Dal Dosa is a wholesome, protein-rich flatbread that’s not only easy to make but also doesn’t require the traditional fermentation process. Made from a blend of various lentils, this dosa is packed with plant-based protein, making it a great meal option for anyone looking to boost their protein intake. Lentils like moong dal, urad dal, and red lentils are soaked, ground into a smooth batter, and spiced to create a savory and crispy dosa. The best part? This dosa is both vegan and gluten-free, catering to various dietary preferences while still delivering great taste and texture.

    Cultural and Traditional Importance

    Dosas are a staple in South Indian cuisine, traditionally made from fermented rice and lentil batter. However, the Mixed Dal Dosa offers a quicker alternative without the need for fermentation, making it an ideal choice for those who are short on time. Lentils are a common ingredient in Indian cooking, celebrated for their versatility and nutritional value. By using a variety of dals, this dosa provides a range of nutrients, especially plant-based proteins, making it a go-to dish for breakfast, lunch, dinner, or even as a snack.

    The beauty of Mixed Dal Dosa lies in its simplicity and adaptability. It’s a great way to incorporate different types of lentils into your diet, each contributing its unique flavor and health benefits. Traditionally served with chutneys and sambar, this dosa has found a place in modern kitchens due to its quick preparation and nutritious profile.

    Recipe Variations from Manjula’s Kitchen

    While Mixed Dal Dosa is delicious and nutritious on its own, there are several other similar dosa and pancake recipes available on Manjula’s Kitchen that you can explore for variety:

    • Moong Dal Dosa: Another high-protein dosa made primarily from moong dal, offering a lighter alternative.
    • Besan Chilla: A savory pancake made with gram flour (besan), perfect for a quick, protein-packed breakfast.
    • Rava Dosa: A crisp and delicate dosa made with semolina, for those who prefer a thin and crunchy dosa.
    • Oat Dosa: Similar to Mixed Dal Dosa, Instant Oat dosa is an easy recipe that is perfect for busy families.

    Health Benefits and Dietary Considerations

    The Mixed Dal Dosa is packed with nutrients, especially protein, making it a great option for those following a vegetarian or vegan diet. Lentils are an excellent source of protein, fiber, vitamins, and minerals, contributing to overall digestive health and maintaining energy levels throughout the day. By using a variety of dals, you’re also ensuring that you get a broader range of nutrients in every dosa.

    Additionally, this recipe is gluten-free, making it suitable for those with gluten sensitivities or anyone on a gluten-free diet. If you’re strictly gluten-free, it’s important to note that asafetida (hing) often contains gluten, so be sure to use a gluten-free version or skip it altogether.

    Serving Suggestions

    Mixed Dal Dosa can be served with a variety of chutneys to complement its savory flavors. Here are a few chutney options from Manjula’s Kitchen that pair well with the dosa:

    • Tomato Chutney: A tangy and slightly sweet chutney that adds a fresh burst of flavor.
    • Cilantro Chutney: A classic chutney with refreshing cilantro and a hint of spice.
    • Peanut Chutney: A creamy and nutty chutney that pairs wonderfully with the crispy dosa.

    For a complete meal, serve Mixed Dal Dosa with Sambar or a comforting soup. Another creative twist is to use the dosa as a wrap, filling it with vegetables, paneer, or salad to create a delicious and nutritious frankie or kathi roll. The dosas can also be prepared in advance and reheated on a skillet, making them an excellent option for meal prep.

    Conclusion

    Mixed Dal Dosa is a simple yet highly nutritious meal that can be enjoyed at any time of the day. Its high protein content, along with being vegan and gluten-free, makes it a versatile option for a variety of dietary needs. Whether you’re serving it with chutney for breakfast or transforming it into a wrap for lunch, this high protein dosa will quickly become a favorite in your household. Explore the other dosa recipes on Manjula’s Kitchen to discover even more delicious ways to enjoy Indian flatbreads.

    Frequently Asked Questions (FAQs)

    What makes Mixed Dal Dosa high in protein?

    The use of multiple lentils like moong dal, urad dal, and red lentils makes Mixed Dal Dosa rich in plant-based protein, making it an excellent option for those seeking a high-protein meal.

    Can I make the dosa ahead of time?

    Yes, you can make the dosas in advance and reheat them on a skillet to restore their crispness. They also work well as wraps for on-the-go meals.

    What are some serving options for Mixed Dal Dosa?

    Serve Mixed Dal Dosa with chutneys like tomato chutney, cilantro chutney, or peanut chutney. You can also pair it with sambar or use it as a wrap filled with vegetables or paneer.

    Is Mixed Dal Dosa gluten-free?

    Yes, this dosa is naturally gluten-free. However, be cautious with asafetida (hing) as it may contain gluten unless specifically labeled gluten-free.

    Can I adjust the spiciness of the dosa?

    Absolutely! You can adjust the spice level by adding or omitting green chili and black pepper based on your preference.

  • Spinach Almond Paratha

    Spinach Almond Paratha

    palak paratha

    Spinach Almond Paratha

    Spinach Almond Paratha is a delicious unleavened Indian flatbread made on a skillet. There are many variations of parathas, most of which are made with whole wheat flour. Parathas can be plain or stuffed with various fillings.
    Spinach Almond Paratha is a healthy indian recipe and tasty option. It is crispy on the outside and soft on the inside. This paratha is made with spinach, almond flour, whole wheat flour, and some spices. It can be served for indian breakfast recipe with butter, yogurt, or pickle, or as part of a meal alongside toor dal or a gravy-based dish.
    Almond Spinach Paratha has a beautiful green color and is a nutritious alternative, especially great for incorporating spinach into your diet.
    When making indian parathas, it's important to know how to roll and fold them. While rolling the dough, apply oil or ghee and fold it to create layers. This technique results in parathas that are crisp on the outside and have a soft texture inside.
    Another advantage of parathas is that they keep well, making them perfect for lunch boxes or for picnics.
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Breakfast, lunch
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup whole wheat flour, atta
    • ½ cup almond flour – badam ka powder
    • 1½ cup chopped spinach, Palak
    • 1 tbspn oil
    • 1 tsp cumin seeds, jeera
    • ½ tsp salt
    • ¼ tsp black pepper, kali mirch
    • ⅛ tsp asafetida, hing
    • ½ cup chilled water
    • ½ tsp red chili flake if you like hot and spicy
    • ¼ cup whole wheat flour for rolling paratha
    • 2 tbsp oil for cooking parathas

    Instructions
     

    • Mix all the ingredients together in a bowl, except water: flour, almond flour, chopped spinach, salt, black pepper, cumin seeds, asafetida, and oil. Add water as needed to make a firm dough (as it sits dough will get soft). Grease your palm and knead the dough until all the ingredients are combined. Let the dough sit aside for about 15 minutes.
    • Knead the dough on a lightly greased surface until it becomes soft. Divide the dough into four equal parts and form them into balls. Roll each dough ball into a 3-inch circle. Spread about 2 drops of oil on each circle and fold them into triangles. Repeat this process for all four triangles.
    • Meanwhile, heat a heavy skillet on medium heat until moderately hot. To test if the skillet is ready, sprinkle a few drops of water on it. When the water sizzles right away, the skillet is ready.
    • Take one dough ball and lightly press it on both sides on a surface dusted with dry flour. Using a rolling pin, roll the dough into a 7–8-inch circle. If the dough starts sticking, dust it with more flour.
    • Place the paratha on the skillet. When you see the color change and the paratha puffs up in different places, turn the paratha over. After a few seconds, spread 1/2 teaspoon of oil onto the paratha. Turn the paratha over again and spread another 1/2 teaspoon of oil. Using your spatula, lightly press the entire surface of the paratha to help it cook all the way through.
    • After a few seconds, flip the paratha and press with the spatula, ensuring it is golden-brown on both sides. Repeat this process for the remaining parathas.
    • For the best taste serve paratha hot, taste great with hot cup of Chai. Enjoy!

    Notes

    When making parathas, it’s important to know how to roll and fold them. While rolling the dough, apply oil or ghee and fold it to create layers. This technique results in parathas that are crisp on the outside and have a soft texture inside.
    Spinach Almond paratha taste great when cooked with ghee, (clarified butter).
    Serving suggestions:
    For breakfast serve the Spinach Almond Paratha with yogurt and pickle, or as part of a meal alongside dal or a gravy-based dish.
    Keyword Paratha, Stuffed Paratha
    Tried this recipe?Let us know how it was!

    Introduction

    Spinach Almond Paratha is a nutritious and flavorful Indian flatbread that combines the goodness of spinach and the crunch of almonds. This spinach almond paratha recipe is perfect for a healthy indian recipes breakfast, lunch, or indian dinner recipes. The addition of spinach not only enhances the nutritional value but also adds a vibrant green color, while the almonds provide a delightful crunch and a boost of healthy fats and proteins.

    The Essence of Spinach Almond Paratha

    The essence of spinach almond paratha lies in its blend of fresh spinach and finely chopped almonds. The spinach is mixed into the dough, making each bite packed with nutrients and flavor. The almonds add a unique texture and richness, making this paratha a wholesome and satisfying meal.

    Origin and Popularity

    Parathas are a staple in Indian cuisine, particularly in North India. They are enjoyed in various forms, stuffed with different fillings or mixed with ingredients like spinach and almonds. This healthy paratha recipe is a modern twist on the traditional paratha, incorporating superfoods to make it even more nutritious and delicious.

    Why You’ll Love This Recipe

    • Nutritious and Delicious: Packed with vitamins, minerals, and healthy fats from spinach and almonds.
    • Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to everyone.
    • Versatile: Can be enjoyed as a main dish, side dish, or even as a snack.
    • Perfect for Any Meal: Ideal for breakfast, lunch, or dinner.

    How to Make Spinach Almond Paratha: Here’s a step-by-step guide on how to make spinach almond paratha:

    1. Prepare the Ingredients:
      • Fresh spinach, washed and finely chopped.
      • Almonds, finely chopped or ground.
      • Whole wheat flour, water, and salt for the dough.
      • Optional spices: cumin powder, garam masala, and green chilies for extra flavor.
    2. Make the Dough:
      • In a large mixing bowl, combine whole wheat flour, chopped spinach, and almonds.
      • Add salt and any optional spices.
      • Gradually add water and knead the mixture into a soft dough.
      • Cover the dough and let it rest for 15-20 minutes.
    3. Roll Out the Parathas:
      • Divide the dough into equal-sized balls.
      • Roll each ball into a flat circle using a rolling pin, dusting with flour as needed to prevent sticking.
    4. Cook the Parathas:
      • Heat a tawa or skillet over medium heat.
      • Place a rolled-out paratha on the hot tawa and cook until bubbles start to form.
      • Flip the paratha and cook the other side until golden brown spots appear.
      • Apply a small amount of oil or ghee on both sides and cook until crispy and fully cooked.
    5. Serve Hot:
      • Serve the spinach almond parathas hot with yogurt, pickles, or your favorite curry.

    Variations of Parathas

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

    1. Aloo Paratha: A classic stuffed paratha with a spiced potato filling.
    2. Paneer Paratha: Paratha stuffed with a flavorful paneer (Indian cottage cheese) filling.
    3. Methi Paratha: A healthy paratha made with fresh fenugreek leaves.
    4. Gobhi Paratha: Paratha stuffed with a spiced cauliflower filling.
    5. Palak Paratha: Another spinach-based paratha, perfect for a nutritious meal.

    Serving Suggestions

    Spinach almond paratha can be enjoyed in various ways:

    • With Yogurt: Serve with plain or flavored yogurt for a cooling side.
    • With Pickles: Pair with Indian pickles for a tangy contrast.
    • With Raita: Serve with a refreshing cucumber or mint raita.
    • As a Wrap: Use the paratha as a base for wraps, adding vegetables or paneer.
    • With Curries: Enjoy with your favorite vegetarian curry.

    Tips and Tricks

    To perfect your spinach almond paratha recipe, consider these helpful tips:

    Use Fresh Ingredients: Fresh spinach and high-quality almonds enhance the flavor.

    Knead Well: Ensure the dough is well-kneaded for a soft and pliable texture.

    Rest the Dough: Letting the dough rest helps it become more elastic and easier to roll out.

    Cook on Medium Heat: Cooking on medium heat ensures the paratha is cooked through without burning.

    Customize Spices: Adjust the spices to suit your taste preferences.

    FAQs

    Can I Use Frozen Spinach?

    Yes, you can use frozen spinach. Thaw and drain it well before adding to the dough.

    How Long Does Spinach Almond Paratha Last?

    Parathas are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat on a tawa before serving.

    Can I Freeze the Dough?

    Yes, you can freeze the dough for up to a month. Thaw it in the refrigerator before using.

    Is This Recipe Vegan?

    To make this recipe vegan, use oil instead of ghee for cooking the parathas.

    Can I Add Other Ingredients?

    Feel free to add other ingredients like grated carrots, beetroot, or different nuts for variety.

  • Tomato Basil Pasta

    Tomato Basil Pasta

    A plate of Tomato Basil Pasta garnished with fresh basil leaves

    Tomato Basil Pasta

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

    Ingredients
      

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

    Instructions
     

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

    Notes

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

    Tomato Basil Pasta: A Delightful Fusion of Fresh Flavors

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

    The Essence of Tomato Basil Pasta

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

    Origins and Cultural Significance

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

    Tips for Perfect Tomato Basil Pasta

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

    Variations to Try

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

    Pairing and Serving Suggestions

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

    Benefits of Tomato Basil Pasta

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

    FAQs for Tomato Basil Pasta

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

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

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

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

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

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

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

    A: Fresh ingredients, nice pasta and good seasonings.

    Conclusion

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

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

     Enjoy the journey of flavors and happy cooking!

  • Sweet Apple Pulao Rice

    Sweet Apple Pulao Rice

    A bowl of Sweet Apple Pulao Rice garnished with apple slices and nuts

    Sweet Apple Pulao Rice

    Apple rice pulao is a delightful blend of flavors. Combining apples, cranberries, raisins, and spices like cinnamon and cloves creates a wonderfully aromatic dish. It has the sweetness and tartness of apples, making it a versatile dish that can be enjoyed as a main meal, side, snack, or even as a lunchbox meal. If you follow a vegan diet, omit the butter and use your own choice of oil.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup rice
    • 2 cups water to cook rice
    • 3 apples peeled and cut into small pieces
    • 1/2 cup raisin
    • 1/2 cup cranberries
    • 1/3 cup broken pecans
    • 3 tbsp ghee clarified butter
    • 2 cinnamon stick
    • 4 cloves
    • 3/4 cup sugar
    • ¼ tsp cardamom powder
    • 1-1/2 cup water
    • 1 pinch salt

    Instructions
     

    • Peel and core the apples, then chop them into small pieces.
    • Wash the rice gently, changing the water 2-3 times. For fluffier rice, soak it for at least 15 minutes before cooking. Cooked rice expands to about 4 times its original size.
    • Drain the rice and put it into the saucepan. Add the water and bring it to a boil, then reduce the heat to low, cover the pan, and cook for about 15 minutes, or until the rice is tender and the water has evaporated.
    • Use a larger pan to make the apple sauce to allow the rice and apple sauce to mix together.
    • While the rice is cooking, prepare the apples. In another pan, add the apples, raisins, cranberries, ghee, cinnamon, cloves, sugar, and water. Pecans and cardamom will be added later.
    • Bring the apples to a boil, then reduce the heat to medium and let them cook until soft; this should take about 15 minutes.
    • The apple sauce should not be dry; it should be moist and have the consistency of thick gravy. If needed, add a little more water.
    • Add the pecans and cardamom and stir. Add the rice to the apple sauce and fold gently to avoid mashing the rice.
    • Cover the rice again and turn the heat to very low. Let the rice simmer for 3 to 4 minutes.
    • Sweet Apple Rice Pulav can be served warm or at room temperature. Enjoy!

    Notes

    I am using 1 granny smith apple for tartness and 2 fizzy apples
    Keyword Apple
    Tried this recipe?Let us know how it was!

    What is Sweet Apple Pulao Rice ?

    Sweet Apple Rice Pulao is a versatile and kid-friendly quick & easy dish that makes a perfect addition to any lunch box. This gluten-free and vegan recipe features tender rice cooked with a delightful blend of sweet apples, tart cranberries, and plump raisins, all infused with aromatic spices like cinnamon and cloves. 

    It’s easy to prepare ahead of time and store for convenient packing. Enjoy this wholesome Sweet Apple Rice Pulao

    How to make Sweet Apple Pulao Rice ?

    • Peel and core the apples, then chop them into small pieces.
    • Wash the rice gently, changing the water 2-3 times. Optionally, soak the rice for at least 15 minutes prior to cooking for fluffier rice.
    • Drain the washed rice and put it into a saucepan. Add 2 cups of water and bring it to a boil.
    • Once boiling, reduce the heat to low, cover the pan, and cook for about 15 minutes or until the rice is tender and the water has evaporated.
    • In another pan, combine the chopped apples, raisins, cranberries, broken pecans, ghee, cinnamon sticks, cloves, sugar, and approximately 1-1/2 cups of water.
    • Bring the mixture to a boil, then reduce the heat to medium and let it cook until the apples are soft, which should take about 15 minutes. Ensure the sauce has a moist consistency, like thick gravy. Add more water if needed.
    • Once the apples are soft, add the cardamom powder and stir.
    • Gently fold the cooked rice into the apple sauce, ensuring not to mash the rice.
    • Cover the pan again and turn the heat to very low. Let the rice simmer for an additional 3 to 4 minutes to allow the flavors to meld together.

    Sweet Apple Pulao Rice can be served warm or at room temperature.

    Tips for making Sweet Apple Pulao Rice Recipe:

    • Use a mix of tart and sweet apples for a balanced flavor profile.
    • Soak the rice for at least 15 minutes before cooking for fluffier results.
    • Adjust the sweetness of the dish according to your taste preference by varying the amount of sugar used.
    • Be cautious not to overcook the apples, as they should be soft but not mushy.
    • Experiment with different nuts such as almonds or walnuts for added texture and flavor.
    • Garnish with fresh cilantro or mint leaves before serving for a burst of freshness.

    Other Variations of Rice that you must check out:

    1. Shahi Pulao (Vegetable Pulao): Shahi Pulao or Vegetable Pulao is an exotic rice dish that combines spicy and aromatic vegetables served over rice. Rich with flavor, this is an extraordinary dish. You may also call this Biryani.
    2. 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 Mughlai dish that has been adapted by Indians.
    3. Sweet Saffron Rice: Sweet saffron rice is a delectable, gluten free and aromatic dessert that originates from Indian cuisine. It features fragrant basmati rice cooked with saffron-infused syrup and a blend of spices, resulting in a rich and flavorful dessert or sweet treat. 
    4. Tomato Rice Pulao: Tomato rice or pulao has a South Indian flair as a bit of sambar powder is used in the recipe. Sambar powder is a spice mix used in many South Indian dishes. It has a spicy and tangy flavor.

    FAQs about Sweet Apple Pulao Rice:

    What is Sweet Apple Pulao Rice?

    Sweet Apple Pulao Rice is a delicious and versatile dish made with tender rice cooked with sweet apples, cranberries, raisins, and aromatic spices.

    How do I make Sweet Apple Pulao Rice?

    To make Sweet Apple Pulao Rice, peel and chop apples, cook rice, cook apples with spices and dried fruits, then mix with cooked rice and simmer.

    What ingredients do I need for Sweet Apple Pulao Rice?

    You’ll need rice, sweet apples, cranberries, raisins, spices like cinnamon and cloves, ghee or oil, sugar (optional), and water.

    Is Sweet Apple Pulao Rice suitable for vegetarians?

    Yes, Sweet Apple Pulao Rice is suitable for vegetarians.

    Can I make Sweet Apple Pulao Rice gluten-free?

    Yes, Sweet Apple Pulao Rice can be made gluten-free by ensuring all ingredients are gluten-free.

    How long does it take to cook Sweet Apple Pulao Rice?

    It takes approximately 30-40 minutes to cook Sweet Apple Pulao Rice.

    Can I use any type of rice for Sweet Apple Pulao Rice?

    Yes, you can use any type of rice for Sweet Apple Pulao Rice, though basmati rice is commonly used for its fragrance.

    Can I use any type of apple for Sweet Apple Pulao Rice?

    Yes, you can use any variety of apple for Sweet Apple Pulao Rice, but a mix of tart and sweet apples is recommended for balanced flavor.

    How can I adjust the sweetness of Sweet Apple Pulao Rice?

    You can adjust the sweetness of Sweet Apple Pulao Rice by varying the amount of sugar used according to your taste preference.

    Can I add more fruits to Sweet Apple Pulao Rice?

    Yes, you can add more fruits such as chopped pears or dried apricots to Sweet Apple Pulao Rice for extra flavor and texture 

    Stay tuned for more such dishes on Manjula’s Kitchen exploration into the world of culinary delights!

    Rice Recipes

  • Sweet & Sour Bell Pepper

    Sweet & Sour Bell Pepper

    Sweet & Sour Bell Pepper

    Sweet and Sour Bell Pepper

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

    Ingredients
      

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

    Instructions
     

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

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

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

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

    Tips for Easy Bell Pepper Recipe:

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

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

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

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

    Suggestions for Spicy Bell Pepper Recipe:

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

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

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

    Variations to Sweet & Sour Bell Pepper:

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

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

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

    Frequently Asked Questions (FAQs):

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

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

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

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

    Q: Is this dish vegan/vegetarian-friendly?

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

    Q: How spicy is this dish?

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

    Q: Can I make this dish ahead of time?

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

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

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

    Q: How long will leftovers last?

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

    Q: Can I freeze Sweet and Sour Bell Pepper?

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

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

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

  • Potato Curry Recipe

    Potato Curry Recipe

    Potato with Coconut Gravy

    Potato in Coconut Gravy

    This is a beautiful looking dish! Mouthwatering, heat from red chilies and sweet and sourness from tamarind make this dish exotic. This is a great dish for me and our family when we want a change from our regular tomato or yoghurt based gravy.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course gravy
    Cuisine Indian
    Servings 2

    Ingredients
      

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

    Instructions
     

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

    Notes

    Serving Suggestions
    Potato with Coconut goes well Plain Paratha or Puri.
    Tried this recipe?Let us know how it was!

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

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

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

    The Essence of Potato Curry in Coconut Milk

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

    Origin and Popularity

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

    Why You’ll Love This Recipe

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

    Variations of the Recipe

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

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

    Serving Suggestions

    Potato Curry in Coconut Milk is incredibly versatile and can be enjoyed in various ways:

    • With Rice: Serve it over a bed of steamed basmati rice to soak up the creamy gravy.
    • With Naan or Roti: Use the bread to scoop up the curry for a satisfying meal.
    • As a Side Dish: Pair it with other Indian dishes like dal and vegetable curry for a complete meal.

    Tips and Tricks

    To enhance your Potato Curry in Coconut Milk, consider the following tips:

    • Use Fresh Coconut Milk: If possible, use fresh coconut milk for a more authentic flavor.
    • Adjust the Spices: Tailor the heat level to your preference by adjusting the amount of chili powder and green chilies.
    • Garnish: Garnish with fresh coriander leaves for a burst of freshness and color.

    FAQs

    Is Potato Curry in Coconut Milk Vegan? 

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

    Can I Make It Ahead of Time? 

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

    What Can I Serve with This Curry? 

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

    How Spicy is This Curry?

     The spice level can be adjusted to your taste. The coconut milk helps balance the heat, making it a mild to moderately spicy dish.

  • Coconut Chutney

    Coconut Chutney

    A bowl of creamy Coconut Chutney with fresh coconut and spices

    Coconut Chutney

    Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. It has great texture and a unique taste that compliments many dishes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Side Dish
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 cup coconut peeled and cut in small pieces
    • 2 tbsp chana dal bengal gram
    • 1 cup yogurt curd, dahi
    • 1-1/2 tsp salt
    • 2 green chilies,
    • 1/2 inch ginger
    • 1 tsp lemon juice as required

    For seasoning

    • 1 tsp oil
    • 1/8 tsp asafetida hing
    • 1/4 tsp black mustard seeds rai
    • 2 red chilies broken pieces
    • 8 curry leaves

    Instructions
     

    • Peel coconut and cut into small pieces for easy blending.
    • Roast chana dal on medium heat until it is light brown in color and has a roasted aroma.
    • Coarsely grind chana dal in a blender. Add yogurt, green chilies, and salt and continue blending into the paste.
    • Add coconut to the paste, a few pieces at a time and keep blending. Add water, as needed, to help with the grinding. (Adding the coconut in small amounts also helps this process).
    • Before removing from blender, taste chutney to adjust the salt and pepper. Use lemon juice to adjust the tang to suit your taste. Blend well.

    Seasoning

    • Heat oil in small pan. When hot, add black mustard seeds. When the seeds crack, add asafetida, red chilies and curry leaves.
    • Pour the seasoning mixture over the chutney.

    Notes

    Coconut chutney can be refrigerated up to a week.
    Serving suggestion: serve Coconut Chutney with Idli, Rava Dosa, Dosa 
    Tried this recipe?Let us know how it was!

    Coconut Chutney: A Refreshing and Versatile South Indian Condiment

    Coconut chutney is a quintessential South Indian condiment known for its refreshing flavor, creamy texture, and versatility. Made from fresh coconut, green chilies, roasted chana dal (split chickpeas), and a blend of spices, coconut chutney is a delicious accompaniment to various South Indian dishes such as dosa, idli, vada, and uttapam. 

    This versatile condiment can also be enjoyed with snacks like pakoras, samosas, or even spread on sandwiches for an extra kick of flavor. 

    Benefits of Coconut Chutney:

    • Good Source of Fibre: Coconut chutney contains dietary fibre from coconut and roasted chana dal, which helps support digestive health, regulate blood sugar levels, and promote feelings of fullness. A diet high in fibre is associated with a reduced risk of heart disease, diabetes, and certain cancers.
    • Packed with Flavorful Ingredients: Coconut chutney gets its delicious flavor from a combination of fresh coconut, green chilies, roasted chana dal, ginger, and spices such as cumin seeds, mustard seeds, and curry leaves. These aromatic ingredients come together to create a tantalizing blend of flavours that enhance the taste of various dishes.
    • Vegan and Gluten-Free: Coconut chutney is naturally vegan and gluten-free, making it suitable for individuals following plant-based diets or those with gluten sensitivities or celiac disease. It’s a versatile condiment that can be enjoyed by people with diverse dietary preferences and restrictions.

    Variations of Chutney:

    • Rhubarb Chutney: This Sweet and Sour chutney with a blend of spices tastes great and is very addictive. This is a great complement to any meal
    • Date And Raisin Chutney: Using two major ingredients date and raisin this chutney is sweet and sour and is a great complement to most snacks, pakoras and appetizers. 
    • Mango Chutney: Mango fruit is a tricky recipe but it’s a chutney that acts as a great side order which can go along with pakoras, snacks, fries and other appetisers.
    • Yogurt Chutney: A quick and easy chutney which can be prepared in no time and is made using yogurt and formed to excite the taste buds of all munchies like appetizers, snacks or pakoras. 

    Tips on How to make Coconut Chutney:

    • Use Fresh Coconut: For the best flavor and texture, use fresh coconut instead of desiccated coconut or coconut powder. Break open a mature coconut, remove the flesh, and chop it into smaller pieces before blending with other ingredients to make the chutney.
    • Adjust Spice Levels: Adjust the quantity of green chilies according to your preference for spice. If you prefer a milder chutney, use fewer green chilies or remove the seeds and membranes before blending. For a spicier chutney, add extra green chilies or include a few dried red chilies.
    • Consistency Matters: Achieve the desired consistency of coconut chutney by controlling the amount of water added during blending. Start with a small quantity of water and gradually add more as needed to reach the desired thickness. The chutney should have a smooth and creamy texture, similar to a thick sauce.
    • Tempering Technique: Master the art of tempering (tadka) to enhance the flavor of coconut chutney. Heat oil in a small pan, add mustard seeds, urad dal, dried red chilies, and curry leaves, and fry until the mustard seeds splutter and the dal turns golden brown. Pour the tempering over the blended chutney and mix well before serving.

    FAQs about Coconut Chutney:

    How long does coconut chutney last? 

    Coconut chutney can be stored in the refrigerator for 3-4 days in an airtight container. However, it’s best enjoyed fresh for optimal flavor and texture.

    Can I freeze coconut chutney? 

    While coconut chutney can be frozen for longer storage, the texture may change slightly upon thawing. It’s best to consume fresh coconut chutney whenever possible for the best taste and texture.

    Is coconut chutney spicy ?

    The spiciness of coconut chutney can be adjusted according to personal preference by varying the quantity of green chilies used. It can range from mild to moderately spicy depending on the amount of chilies added.

    Can I use desiccated coconut instead of fresh coconut? 

    While fresh coconut is preferred for its flavor and texture, desiccated coconut can be used as a substitute by soaking it in warm water for 15-20 minutes before blending.

    With its simple ingredients, customizable variations, and easy preparation, coconut chutney is a must-have in any South Indian kitchen.

  • Chum Chum

    Chum Chum

    Chum Chum

    Chum Chum – Bengali Dessert

    Chum Chum is a popular Bengali (East Indian) sweet dessert that is made with Paneer, (home-made cheese). It is a versatile dish that can be served in many different variations. Here I will show you 3 different ways to serve Chum Chum, either with Pistachios, or with Coconuts or with Malai (cream).
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 12 minutes
    Making Paneer 25 minutes
    Total Time 17 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 cups whole milk, paneer
    • 2 cups sugar
    • 5 cups water
    • 1/8 tsp cardamom powder

    Ingredients for different For Different Garnishing

    • 1 tbs pistachio
    • 1 tbs coconut powder
    • 2 tbsp cream

    Instructions
     

    • Prepare paneer according to recipe “How to Make Paneer”. To test if sufficient water has been removed out of the paneer, take a little piece of paneer in your palm and rub with your fingers. You should be able to make a firm but smooth ball, after 15-20 seconds of rubbing.
    • Place the drained paneer on a dry, clean surface and knead it for 3 to 4 minutes until it rolls into smooth soft dough. If the paneer is too crumbly, add a teaspoon of water.
    • Divide the paneer dough into 8 equal parts and roll each one into a smooth oval shaped ball.
    • For the syrup: In a wide saucepan, bring 5 cups of water to a boil. Add sugar and stir to dissolve completely. Use a large pan as the Chum Chums will double in volume while cooking in the syrup.
    • Add the paneer balls to the syrup and bring it back to a boil. Then turn down the heat to medium and cover the pot. Cook for 10 minutes.
    • Open the pot cover, turn the chum chums over and cook for another 15 minutes. Check to see if the chum chums appear firm but sponge-like (with little holes on the surface). Turn off the heat and let sit for 10 more minutes.
    • Remove the chum chums from the syrup. Serve chill!
    • Serving With Pistachios: Cover every Chum Chum with a few pieces of sliced pistachios
    • Serving with Coconut Powder: Roll the chum chums in dry coconut
    • Serving with Malai (cream): Boil the milk over medium heat until it reduces to ½ its volume. Stir the milk continuously so it doesn’t burn on the bottom of the pot. Add sugar, and cardamom powder. Stir for 2 minutes, and then turn off the heat. While milk is still warm pour 1 tablespoon over every Chum Chum and top with a few pieces of pistachios.
    Keyword Bengali Dessert, Paneer Dessert
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    How to make Chum Chum Recipe: Chum Chum Sweet

    Chum Chum is a popular Indian sweet delicacy that originates from the state of West Bengal. This soft and spongy dessert is made from paneer (Indian cottage cheese) and soaked in a sugar syrup flavored with saffron and cardamom. 

    Chum Chum is known for its delicate texture, subtle sweetness, and vibrant colors, making it a delightful treat for special occasions and celebrations. 

    Chum Chum are like a luxurious and bigger version of rasgulla although made with richer ingredients such as pistachio and other dry fruits along with garnishing done using cream. 

    Other Dessert Variations:

    1. Ras Malai: Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as “paneer” or “chana”. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.
    1. Kala Jamun: Kala Jamun is a delicious dessert very similar to Gulab Jamun. Kala jamun is an exotic sweet dish served on special occasions. Kala Jamuns have a very unique texture as they are chewy outside and grainy inside.
    1. Bengali Rasgulla: Bengali Rasgullas are homemade paneer (Cottage cheese) sweet dish, round paneer balls soaked in sugar syrup. This is a delicacy from the state of Bengal, these are very light and delicious, you can never go wrong with Bangali Rasgulla.
    1. Jalebi: Jalebi is a warm, crispy, delicious treat. It can best be described as funnel cake. In many places jalebi is still served as a breakfast treat like pancakes. It is a treat to have jalebi and kachori for a hearty breakfast.

    Tips for Making Perfect Chum Chum:

    Use Fresh Paneer: Use fresh and homemade paneer for the best texture and flavor in your Chum Chum. Homemade paneer is softer and creamier than store-bought varieties and yields a more delicate and spongy dessert.

    Knead the Paneer Well: Knead the paneer dough thoroughly to ensure a smooth and uniform texture. Proper kneading helps to remove excess moisture from the paneer and creates a soft and pliable dough that’s easy to shape into rolls.

    Soak in Sugar Syrup: Allow the paneer rolls to soak in the sugar syrup for at least 4-6 hours or overnight for maximum flavor absorption. The longer the Chum Chum sits in the syrup, the softer and more flavorful it will become.

    Garnish Creatively: Get creative with your garnishes and decorations. Sprinkle chopped nuts, edible silver leaf (varak), or dried rose petals on top of your Chum Chum for an elegant and festive presentation.

    FAQs about Chum Chum:

    Can I make Chum Chum without paneer? 

    While paneer is the traditional main ingredient in Chum Chum, you can experiment with alternative fillings such as khoya (reduced milk solids) or ricotta cheese for a different texture and flavor profile.

    How long does Chum Chum stay fresh? 

    Chum Chum can be stored in the refrigerator for up to 3-4 days in an airtight container. However, it’s best enjoyed fresh within the first day or two for optimal taste and texture.

    Can I freeze Chum Chum? 

    While Chum Chum can be frozen, its texture may change slightly upon thawing. If freezing, wrap the Chum Chum tightly in plastic wrap or foil and store them in a freezer-safe container for up to 1-2 months. Thaw the Chum Chum in the refrigerator before serving.

    Is Chum Chum gluten-free? 

    Yes, Chum Chum is gluten-free as it does not contain any wheat or gluten-containing ingredients. However, be cautious of cross-contamination if you have a severe gluten allergy or celiac disease.

    How did Chum Chum got its name?

    The name chum chum comes from Bengal, where it originated as a sweet treat. The name mimics the sound “nom nom,” which is fitting because the sweet is soft and fluffy, and you might munch on it like that.

    Chum Chum is a delightful and versatile Indian dessert that’s perfect for celebrating special occasions or indulging in a sweet treat. With its soft and spongy texture, subtle sweetness, and endless variations, Chum Chum is sure to captivate your taste buds and leave you craving for more. 

    Whether enjoyed as a festive dessert or as a comforting indulgence, Chum Chum is a beloved sweet delicacy that’s cherished by people of all ages.

  • Spinach Salad

    Spinach Salad

    Spinach Salad

    Spinach Salad

    This is a delicious quick & easy and refreshing spinach and tomato salad. Adding walnuts and ginger dressing provides a creamy and tangy flavor.
    5 from 1 vote
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    Course Salad
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • About 4 cup chopped spinach
    • 2 tomatoes
    • 1 apple
    • 1/4 cup  feta cheese (optional)
    • 1/4 cup  walnuts
    • 2 tbsp olive oil
    • 2 tbsp balsamic vinegar
    • 1 tbsp lemon juice
    • 1 tbsp ginger juice
    • 1 tbsp salt
    • 1 tbsp sugar
    • 1/2 tbsp black pepper
    • About 2 tbsp water adjust as needed

    Instructions
     

    • Wash the spinach and pat dry and chop them coarsely. Keep aside.
    • Cut the tomatoes in halves and remove the seeds, cut them in about half inch pieces.
    • Next peel and cut the apples in small pieces.
    • In a salad bowl toss the spinach, tomatoes and apples together. Keep aside.

    Notes

    Dressing:
    1. Shred about 1 inch piece of ginger on fine side of shredder. Squeeze the shredded ginger between your fingers to make ginger juice.
    2. Next blend all the dressing ingredients together. Add the water as needed otherwise dressing will be too thick.
    3. Pour the dressing over salad, and sprinkle with feta cheese. Enjoy!
     
    Suggested Variations:
    1. Tomatoes can be replaced with strawberries.
    2. Walnuts can be replaced with roasted peanuts
    Keyword Healthy Salad
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  • 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
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  • 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
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    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.

  • Whole Wheat Gaund Panjiri

    Whole Wheat Gaund Panjiri

    Whole Wheat Gaund Panjiri

    Whole Wheat Gaund Panjiri

    Gaund (or Gond) is a natural edible gum. Gaund provides heat to the body and is usually eaten in cold winter months. It is also given to the nursing mother to help with lactation and provide nutrients for the baby. The main ingredients for Whole Wheat Gaund Panjiri are whole wheat flour, nuts, Gaund, and sugar. Its a quick and easy recipe to make with simple ingredients
    Will make 20 pieces.
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    Course Dessert
    Cuisine Indian
    Servings 20 pieces

    Ingredients
      

    • 1 cup whole wheat flour
    • ⅓ cup clarified butter ghee
    • ½ cup gaund edible gum
    • ¼ cup melon seeds
    • ¾ cup coarsely ground almonds
    • ½ cup puffed lotus seed makhana
    • 1 teaspoon ajwain powder carom seed
    • 1 teaspoon dry ginger powder
    • 1 cup sugar plus 2 tablespoon
    • ½ cup water

    Instructions
     

    • Break Gaund (edible gum) coarsely. Keep aside.
    • Break the makhana (lotus seed) in about four pieces. Keep aside.
    • Wash the melon seeds with water. Before draining the water, discard the seeds that are floating on top.
    • Next in a frying pan, dry roast the melon seeds on medium heat. Note: Stir the mixture continuously. They will lightly splatter while roasting (like popcorn). Take out and keep aside. When all seeds almost stop splattering they are done. The seeds should not get brown in color to avoid overcooking.
    • In the same frying pan, add one tablespoon of ghee. When it melts, add the makhana and roast them on medium heat for 2 to 3 minutes until they become crunchy. Note: Stir the mixture continuously. The makhana should not become brown in color. Otherwise, they will be overcooked.
    • Transfer them with melon seeds.
    • Heat 2 tablespoons ghee in the same frying pan on medium heat. Add the Gaund and stir-fry them until they puff up like popcorn. Note: Stir the mixture continuously. This should take 2 to 3 minutes. Note: This will absorb all the butter. Take it out over paper towel.
    • Use the same frying pan and put the ghee and whole-wheat flour and roast the flour on medium heat until the flour becomes light golden brown
    • Add the ground almonds, ajwain and ginger powder to the roasted flour and roast for another 5 to 6 minutes until the flour becomes medium brown in color and you start to smell the aroma.
    • Note: Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
    • Add all the remaining ingredients: Gaund, melon seeds, and makhana. With flour mixture. Mix it well and roast for another minute.
    • Remove from the heat and keep the mixture aside.
    • Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer.
    • Mix the flour mixture with syrup and pour it over 8″ greased plate quickly before the mixture dries.
    • After the panjiri dries break the in pieces.
    • The panjiri can be stored in an airtight container for 2 to 3 weeks.

    Notes

    • If panjiri is not being made for the nursing mother you don’t have to add ajwain and ginger powder (The ajwain and ginger add a slightly bitter taste to panjiri).
    • If you want to make ladoos from the mixture, add 2 tablespoons of warm ghee and sugar without making the syrup and form them in ladoo shapes.
    • Gaund and melon seeds are available in Indian grocery stores.
    Keyword ajwain, Gaund, Ginger Powder, Giri, Gond, Lactation, Lotus seed, Makhana, Melon seed, Nursing Mother, Panjeere, Panjiri
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  • Mushroom with peas

    Mushroom with peas

     

    Mushroom with peas

    Mushroom with peas is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves. It is a nice appetizer dish to start with for any occasion.
    4.50 from 2 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 2 cups mushrooms sliced
    • 1 cup green peas, I am using frozen green peas
    • 1 cup diced tomatoes
    • 1 tsp shredded ginger
    • 2 tbsp fenugreek chooped leaves
    • 2 tbsp oil
    • 1 tsp cuminseeds jeera
    • 1/2 tsp turmeric haldi
    • 2 tsp coriander powder dhania
    • 1 tsp red pepper
    • 3/4 tsp salt
    • 1/2 tsp lemon juice
    • 1 green chili finely chopped

    Instructions
     

    • Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
    • Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
    • Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
    • Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes. Cook until mushrooms and peas are tender. Close the heat.
    • Add lemon juice and green chili if you like. Serve hot.

    Notes

    Notes:
    Dicing the tomatoes will give a different texture to the curry then tomato puree.
    Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).
    To add heat to this dish, garnish with finely chopped green chilies.
    Tried this recipe?Let us know how it was!

  • How to make Paneer

    How to make Paneer

    Paneer

    How To Make Paneer

    Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.
    5 from 1 vote
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    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 0

    Ingredients
      

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

    Instructions
     

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

    Notes

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

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

    Section 1: Gathering Ingredients and Tools 

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

    2.1 Boiling the Milk 

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

    2.2 Adding Lemon Juice 

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

    2.3 Draining and Wrapping 

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

    2.4 Removing Sourness 

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

    2.5 Pressing and Shaping 

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

    Section 3: Testing Paneer Consistency 

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

    Section 4: Tips and Variations  

    4.1 Tips for Dessert Dishes 

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

    4.2 Tips for Main Dishes 

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

    4.3 Variations in Flavor 

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

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