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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.

  • Shahi Paneer

    Shahi Paneer

    Shahi Paneer

    Shahi Paneer

    Shahi Paneer is a very festive main dish that is creamy and rich in flavor. It is usually a special occasion dish. Shahi paneer can be served with any Indian bread, such as naan or with rice.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 lb paneer (approx. 1-1/2 cups cubed)
    • 12 cashews kaju
    • 2 medium tomatoes chopped
    • 1 green chili chopped
    • 1/4 inch ginger adrak
    • 3 tbsp oil canola, vegetable
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 bay leaf taj pata
    • 1 tbsp coriander powder dhania
    • 1/4 tsp turmerick haldi
    • 1/4 tsp red chili powder
    • 1/2 cup yogurt dahi, curd
    • 1 tsp sugar
    • 1 tsp salt
    • 1/4 tsp garam masala
    • 2 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Slice paneer into 3/4 inch cubes. Keep aside.
    • Grind cashews into powder-like consistency. Keep aside.
    • Puree tomatoes, green chili and ginger. Keep aside.
    • Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil.
    • Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready. Add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.
    • Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
    • Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil.
    • Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.
    • Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the pan and let it sit for a couple of minutes.  Shahi paneer tastes best if it is served hot.

    Notes

    Serve Shahi Paneer with Naan, or over the Jeera Rice 
    Keyword Creamy Cashew Gravy, Kid Friendly, Party Dish
    Tried this recipe?Let us know how it was!

    How To Make Shahi Paneer – Manjula’s Kitchen 

    Shahi Paneer is a delightful and gluten-free culinary creation, offering a rich and creamy gravy that is not only a treat for the taste buds but also is kids friendly as its a hit among kids too. This regal dish is characterized by its luxurious texture and flavorful combination of paneer, creating a harmonious blend that appeals to both young and adult palates. Its festive dish made on special occasions and would be a great addition to parties and gatherers as a party recipe. 

    Dicing the Paneer:

    Grab your paneer and a sharp knife. Cut the paneer into cubes that are about the size of a large grape or ¾ of an inch each. It’s okay if they’re not perfectly uniform, but similar-sized pieces will cook more evenly. Set the cut paneer aside in a bowl for now.

    Grinding the Cashews:

    Take your cashews and grind them up into a fine powder using a mortar and pestle, a spice grinder, or even a food processor if you have one. You want them to be like a smooth, nutty dust. Once they’re ground, store them in a separate bowl for later.

    Making the Tomato-Ginger-Chili Paste:

    Grab your tomatoes, green chili, and ginger. If you prefer a milder dish, you can remove the seeds from the chili before chopping. Finely chop all three ingredients. You can use a blender or food processor to make things easier. Blend them together until you have a smooth, thick paste. Set this paste aside in a bowl with the other ingredients.

    Pan-Frying the Paneer:

    Pour some oil into a pan and heat it up over medium heat. You want the oil to be hot but not so hot that it starts to smoke. When the oil is ready, gently add the paneer cubes to the pan. Carefully fry the paneer cubes, turning them occasionally, until they turn a light golden brown on all sides. This will take a few minutes. Once they’re browned, take the paneer out of the pan with a spoon and place them on a paper towel-lined plate. The paper towels will soak up any excess oil.

    Tempering the Oil and Adding Spices:

    Now, increase the heat to medium-high. To test if the oil is hot enough, take a single cumin seed and toss it in the oil. If it sizzles right away, the oil is ready. If it doesn’t sizzle, wait a little longer before testing again. Once the oil is hot, add the cumin seeds. As the cumin seeds crackle, add a pinch of asafetida (if using) and a few bay leaves. Sauté these spices for a few seconds, stirring them constantly, until they release their aroma.

    Cooking the Tomato Masala:

    Add the tomato-ginger-chili paste you made earlier to the pan with the spices. Next, sprinkle in the coriander powder, turmeric, red chili powder, and paprika. Stir everything together and cook the mixture over medium heat for 2-3 minutes, stirring occasionally. You’ll notice the mixture will start to reduce in volume and thicken up as it cooks. It may even separate a little from the oil around the edges of the pan. That’s okay!

    Adding Sweetness and Creaminess:

    Now, it’s time to add a touch of sweetness and creaminess to the sauce. Sprinkle in some sugar and add the ground cashew powder you made earlier. Stir this in and cook for another minute. Then, pour in one cup of water and add salt to taste. Bring the mixture to a boil.

    Simmering the Paneer in the Masala:

    Carefully add the pan-fried paneer cubes back into the pan with the simmering tomato masala. Gently stir everything together to coat the paneer in the sauce. Cover the pan with a lid and reduce the heat to medium-low. Let the paneer simmer for a few minutes, until the gravy thickens slightly and becomes a nice consistency.

    Finishing Touches:

    Once the paneer is cooked through and the gravy has reached your desired consistency, turn off the heat. Now, sprinkle in some garam masala and chopped fresh cilantro. Gently fold these ingredients into the dish without over stirring. Cover the pan again and let it sit for a couple of minutes. This allows the flavors to meld together.

    Serving Up the Shahi Paneer:

    Your Shahi Paneer is now ready to be enjoyed! For the best flavor, serve it hot with rice, naan, or your favorite flatbread.

    Shahi Paneer FAQs:

    Is Shahi Paneer vegetarian?

    Yes, Shahi Paneer is a vegetarian dish made with paneer, vegetables, and spices.

    Is Shahi Paneer healthy?

    While delicious, Shahi Paneer is on the richer side due to the use of cashews and cream. Moderation is key. It offers some protein from paneer and healthy fats from cashews, but may be higher in calories.

    Can I substitute paneer in Shahi Paneer?

    Tofu can be used as a substitute, although the texture will be slightly different.

    What does Shahi Paneer taste like?

    Shahi Paneer offers a burst of flavors: creamy, slightly sweet from tomatoes, savory from cashews and yogurt, with a hint of spice.

    How to store leftover Shahi Paneer?

    Store leftover Shahi Paneer in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat.

    If you liked this Recipe you must also try: Green Pea Soup, Tomato Soup, Paner Kheer with Strawberry, Vegetable Soup and Palak Chaat.

  • Stuffed Karela (Bitter Melon)

    Stuffed Karela (Bitter Melon)

    Stuffed Karela (Bitter Melon)

    Stuffed Karela (Bitter Melon)

    Stuffed karela makes a great side dish to any meal. Karelas have many health benefits including a home remedy for diabetes.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Marinating Time 1 hour
    Total Time 30 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For the Marinate:

    • 4 karela bitter melon
    • 1 tbsp salt
    • 1 tbsp lemon juice

    For the Filling

    • 2 tbsp oil
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 2 tbsp besan gram flour
    • 1 tbsp coriander powder dhania
    • 1 tbso fennel seed powder saunf
    • 1-1/2 tsp salt
    • 1/2 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1-1/2 tbsp mango powder amchoor

    For Cooking

    • 2 tbsp oil
    • 1/2 tsp salt
    • also need thread to wrap

    Instructions
     

    Preparing the Kerala

    • Wash karelas thoroughly and using a knife, scrape the skin. Set the scrapes aside.
    • Make a slit in the karelas length wise and remove the seeds. Add karelas and the skin scrapings to a bowl. Mix and sprinkle with salt and lemon juice. Let it marinate for at least an hour.
    • Squeeze the karelas to remove all the marinade. Wash karelas twice with hot water and then squeeze out all the water. Separate the scrapings from the whole karelas.

    Preparing the Filling:

    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds and asafetida to the oil. After the cumin seeds crack, add the karela scrapings and stir fry for about 2 minutes.
    • Add gram flour (besan) and stir-fry for another minute.
    • Add all the remaining dry spices: coriander powder, fennel powder, turmeric, chili powder, and mango powder. Sauté for a minute and then turn off the heat.
    • Stuff the split karelas with this spice mixture (there should be some spice mix remaining, which will be used later). Tie the karelas with a thread so that the stuffing does not come out while cooking.

    Cooking the Stuffed karelas:

    • Add 2 tablespoons of oil in a sauce pan over medium heat. Spread the stuffed karelas in the pan and sprinkle with salt. Cover the pan and let it cook for about 2 minutes.
    • Turn the karelas over to the uncooked side and cook for about 1 minute. Repeat until all four sides of the karelas are cooked.
    • Sprinkle 2 tablespoons of water and the remaining spice mixture over the karelas. Cover the pan and let it cook for 2 more minutes.
    • Remove the lid to see if the karelas are tender. Gently turn them over a few more times, making sure they are covered with the spice mixture.

    Notes

    Notes
    Stuffed karela can be served hot or cold and can be refrigerated up to a week.
    Variations
    For a slightly sweeter taste add 2 tablespoons of sugar to the cooked spice filling, prior to stuffing the karela.
    I like to Serve Karela with Urad Dal Tadka, Mixed Dal, Dal Makhini and Rice
    Keyword Bitter Melon, Diabetic Friendly, Healthy Side Dish
    Tried this recipe?Let us know how it was!
  • Moong Dal Soup

    Moong Dal Soup

    Moong Dal Soup

    Moong Dal Soup

    This healthful vegan soup is high in protein. Made with split Moong dal and flavored with hari cilantro chutney, moong dal soup is flavorful yet simple and easy to make.
    No ratings yet
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    Course dal, Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For the Soup

    • 1 cup split yellow Moong dal, washed (available in Indian grocery stores)
    • 1 teaspoon salt
    • 1/4  teaspoon turmeric (haldi)
    • 3 cups water
    • Approximately 1/4 cup of Hari Cilantro Chutney

    For the Seasoning

    • 1 tablespoon oil
    • 1/2 teaspoon cumin seeds (jeera)
    • Pinch of asafetida (hing)

    For the Garnish (optional)

    • 1 tablespoon ginger, finely sliced
    • 1/8 teaspoon salt, adjust to taste
    • 1 teaspoon lemon juice

    Instructions
     

    Method

    • Wash the dal several times, until the water becomes almost clear.
    • In a medium pot combine the moong dal, turmeric, salt, and water. Cook over medium-high heat until it starts to boil. Remove the frothy foam that accumulates on the surface as the dal cooks.
    • Lower the heat to medium and cook for 15 to 20 minutes, until completely cooked and a little mushy. Stir occasionally and add more water if needed. Turn off the heat.
    • Puree the dal using a hand blender or regular blender. If needed, adjust the thickness of the dal by adding more boiled water. Mix well. The dal will thicken as it cools.
    • Add hari cilantro chutney to suit your taste.  The chutney gives the soup a fresh green appearance and a tangy flavor.

    Seasoning

    • Heat the oil in a small saucepan. Add cumin seeds and wait until the seeds crack. Add asafetida and turn off the heat.
    • Pour the mixture over the cooked soup.

    Garnish (optional)

    • Combine the ginger, salt and lemon juice. Marinate for at least a half hour.
    • Garnish with a few slices of marinated ginger.
    • Marinated ginger can be refrigerated for up to a week.

    Notes

    Time-saving Tip:
    To save time you may use a pressure cooker, as follows.
    1. In a pressure cooker add Moong dal, turmeric, salt, and water.  Close the cooker.
    2. Cook over medium-high heat until it starts to steam.  Lower the heat to medium and cook for 5 more minutes.
    3. Turn off the heat and let the steam escape before you open the pressure cooker.
    4. Puree the dal using a hand blender or regular blender. If needed, adjust the dal to your desired consistency by adding more boiled water.  Mix well.
    5. Add “Hari Cilantro Chutney” according to your taste.  The chutney will give a fresh green look to the soup and have a tangy flavor.
    Tried this recipe?Let us know how it was!

    How to make Yellow Moong al Soup with Vegetables

    Moong dal soup is a nutritious dish made from split mung beans, also known as moong dal. It is suitable for individuals with diabetes as it has a low glycemic index, meaning it doesn’t cause a rapid spike in blood sugar levels. Additionally, it is gluten-free, making it safe for those with gluten sensitivities or celiac disease.

    The soup is high in protein due to the lentils, making it a filling and satisfying meal option. It is also low in fat, which can be beneficial for those looking to manage their weight or reduce their fat intake.

    Moong dal soup is often prepared as a vegan dish, as it typically does not contain any animal products. It can be served as a standalone soup or paired with salads for a wholesome and nutritious meal. Overall, it’s a healthy option that aligns with various dietary preferences and requirements.

    Moong dal soup is a comforting and nutritious dish that is popular in Indian cuisine. Made from split mung beans, this soup is not only delicious but also packed with protein, fibre, and essential nutrients. In this easy moong dal soup recipe, we’ll guide you through the process of making a flavorful and hearty soup that is perfect for any occasion.

    Easy Moong Dal Soup: A Cozy and Flavorful Treat
    This recipe guides you through making a delicious and comforting moong dal soup, perfect for a quick and nourishing meal. Moong dal, also known as split mung beans, cooks quickly and offers a satisfying protein punch. Let’s get started!

    Prep Work (15 minutes): Clean the Dal: Rinse the moong dal thoroughly under cold running water to remove any dust or debris. Soaking the dal for 30 minutes to 1 hour is optional, but it helps them cook faster and become more tender.

    Flavor Builders: While the dal soaks (or if you choose to skip soaking), chop up some fresh ginger for that warming aroma. You can also add diced tomatoes and green chilies for a touch of sweetness and heat, depending on your preference.

    Cooking the Soup (30-40 minutes): Sautéing the Aromatics: Heat oil or ghee in a pot over medium heat. Once hot, add the chopped ginger and cook for a few minutes until fragrant. This fragrant base will form the foundation of your soup’s flavor.

    Spice Up Your Life: Now comes the magic! Add ground cumin, coriander, turmeric, and a pinch of asafoetida (if using) to the pot with the ginger. Stir everything well to coat the aromatics in the spices. Let them sizzle for a bit, releasing their wonderful aromas. Feel free to adjust the spice quantities based on your taste preference.

    Simmering the Dal: Add the soaked (or unsoaked) moong dal to the pot and stir to combine it with the flavorful spice mixture. Next, pour in enough water or vegetable broth to cover the dal completely. Bring the mixture to a boil, then reduce heat and simmer gently. Let it simmer until the dal is tender and cooked through.

    Creamy Option (optional, 5-10 minutes): Smooth Operator (Optional): If you prefer a creamy soup, let it cool slightly. Then, use an immersion blender or a regular blender (in batches) to achieve a smooth and velvety texture. Blend until you reach your desired consistency.

    Final Touches (5 minutes): Season to Perfection: Now’s the time to adjust the taste! Add salt and a squeeze of lemon juice (optional) to balance the flavors. You can also add more spices if needed.

    Fresh Finish: Garnish your soup with freshly chopped cilantro leaves for a pop of color and a refreshing touch.

    Serving Up Warmth (enjoy!):

    Ladle and Enjoy: Ladle the hot soup into serving bowls and garnish with additional cilantro, if desired. Pair your comforting bowl of moong dal soup with crusty bread, naan, or rice for a complete and satisfying meal. Enjoy this nourishing and delicious soup anytime you need a warm hug in a bowl!

    Tips for Making the Perfect Moong Dal Soup:

    • Soaking the moong dal helps reduce cooking time and improves texture.
    • Experiment with different spices and seasonings to customize the flavor of the soup to your liking.
    • For added richness, you can stir in a spoonful of coconut milk or cream towards the end of cooking.
    • If you prefer a chunkier soup, you can skip blending and leave some of the dal intact.

    Variations of Moong Dal Soup:

    • Vegetable Moong Dal Soup: Add diced carrots, peas, and spinach for a hearty and nutritious twist.
    • Spicy Moong Dal Soup: Increase the amount of green chilies or add red chili powder for extra heat.
    • Coconut Moong Dal Soup: Stir in coconut milk for a creamy and indulgent flavor.

    Benefits of Including Moong Dal Soup in Your Diet:

    • High in Protein: Moong dal is an excellent source of plant-based protein, making it ideal for vegetarians and vegans.
    • Rich in Fiber: The fiber content in moong dal aids digestion and helps maintain a healthy gut.
    • Low in Fat: Moong dal soup is low in fat and cholesterol, making it a heart-healthy option for all.

    Frequently Asked Questions (FAQs) about Moong Dal Soup:

    Q: Can I use other lentils instead of moong dal?

    A: Yes, you can substitute other lentils such as masoor dal or red lentils for moong dal in this recipe.

    Q: Can I make moong dal soup in advance?

    A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

    Q: Is moong dal soup gluten-free?

    A: Yes, moong dal soup is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

    For more delicious Indian soup recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian soups, appetizers, main courses, and desserts to delight your taste buds and impress your family and friends.

  • Methi Thepla

    Methi Thepla

    Methi Thepla (Fenugreek Paratha)

    Methi Thepla

    Methi Thepla is favorite snack bread from the state of Gujarati.  It is very flavorful and makes a good travel or picnic food.
    4 from 3 votes
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    Course Bread
    Cuisine Indian
    Servings 6 Methi Thepla

    Ingredients
      

    Ingredients:

    • 1 cup whole wheat flour (atta)
    • 1/4 cup gram flour (basen)
    • 1/8 teaspoon asafetida (hing)
    • 1/2 teaspoon cumin seeds (jeera)
    • 1/2 teaspoon turmeric (haldi)
    • 1 teaspoon red chili flakes adjust to taste
    • 1 1/4 teaspoon salt adjust to taste
    • 1/4 cup dry fenugreek leaves (kastoori methi)
    • 2 tablespoons oil
    • 1/4 cup yogurt (dahi)
    • About 3 tablespoons of water as needed
    • Approximately 1/4 cup of oil for cooking

    Instructions
     

    Method

    • Mix all dry ingredients together in a bowl:  flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
    • Add oil and yogurt to the flour mix and mix well.  Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.
    • Divide the dough into six to eight equal parts.  Using your oiled palm, roll each one into a smooth ball and press flat.
    • Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
    • Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.
    • Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.
    • After  few seconds, spread ½ teaspoon oil onto the thepla using a spatula.  Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.
    • Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides.  Remove from heat.
    • Repeat with the remaining dough, untill they are all done.

    Notes

    Serving Suggestions
    Methi Thapla can be served plain or serve with Plain Yogurt or try with Date and Raisin Chutney, this sweet and chutney can really enhance the flavor.
     
    Variation
    This recipe uses dry fenugreek leaves, as they are available year-round.  But fresh fenugreek leaves are ideal if you can find them.  Substitute ½ cup fresh chopped fenugreek leaves for the dry leaves.
    Tried this recipe?Let us know how it was!
  • Bourbon Biscuits

    Bourbon Biscuits

    Recipe submitted by Nithu Bala

     

    Bourbon Biscuits

    Bourbon Biscuits

    The Bourbon Biscuits recipe is a delightful treat made with simple ingredients like flour, butter, sugar, cocoa, and vanilla essence. While this specific recipe is not vegan or gluten-free, it is a versatile snack that can inspire creative variations for those with dietary preferences. Enjoy these homemade biscuits as a delicious dessert or snack option.
    No ratings yet
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 Cup All Purpose Flour 
    • 1/4 Cup Butter
    • 1/2 Cup Sugar
    • 1/2 tsp Instant Coffee Powder (Optional)
    • 1/2 tsp Baking Soda
    • 1/2 tsp Baking Powder
    • 1 tbsp Cocoa
    • 3/4 tsp Vanilla Essence
    • 1 1/2 tsp Honey
    • 3-4 tbsp Milk

    For the Filling :

    • 1/4 cup Butter
    • 1/3 cup Icing Sugar
    • 1 tsp Cocoa
    • 1 tsp Vanilla Essence

    Instructions
     

    Method

    • Sieve all purpose flour, baking soda, baking powder and cocoa together.
    • In a bowl, mix butter, sugar, vanilla essence and honey together.
    • Now, mix the sieved dry ingredients and instant coffee powder with the above butter-sugar mixture. Add milk a little by little to make a soft dough.
    • Spread a plastic sheet. Dust it with a little flour. Now, roll out the prepared dough.
    • Cut the rolled dough in to equal sized rectangles.
    • Sprinkle sugar on the top and prick holes with a fork in 3 places at an equal distance (Optional)
    • Grease a baking tray. Bake the biscuits at 325 F for 15 minutes.
    • Cool for couple of minutes before using the filling.
    • Apply the filling using a spoon on one biscuit and place the another biscuit over it.
    • Store in an air-tight container.
    Tried this recipe?Let us know how it was!

     

  • Gatte Ke Kadhi

    Gatte Ke Kadhi

    Gatte Ke Kadhi

    Gatte Ke Kadhi

    Steamed gram-flour dumplings cooked in spicy gravy is a popular North Indian dish from the Indian state of Rajasthan. This mouth-watering dish will surely tantalize your taste buds with its rich, spicy flavors and delightful texture. Ideal for those who crave a hearty and flavorful meal, this Rajasthani delicacy is both satisfying and memorable. Enjoy the authentic taste of Rajasthan with every bite!
    No ratings yet
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    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For the Gattes

    • 1 1/4 cups besan (gram flour) (available in Indian grocery stores)
    • 1/2  teaspoon chili powder adjust to taste
    • 1/2  teaspoon salt
    • 1/8 teaspoon turmeric (haldi)
    • 3 tablespoons yogurt (dahi)
    • 3 tablespoons oil

    For the kadhi

    • 1 cup yogurt (dahi)
    • 1 tablespoon besan (gram flour)
    • 1/4 teaspoon turmeric powder (haldi)
    • 1/4  teaspoon chili powder adjust to taste
    • 1 tablespoon coriander powder (dhania)
    • 1 teaspoon salt adjust to taste
    • 2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 1/2  teaspoon mustard seeds (rai)
    • 1/8 teaspoon asafetida (hing)
    • 4 whole red chilies
    • 1 bay leaf (tejpat)
    • 1 black cardamom optional
    • 1/2  teaspoon paprika (dagi mirch)

    For Garnish

    • 2 tablespoons chopped cilantro

    Instructions
     

    For Gattes

    • Mix all the ingredients in a mixing bowl and gather into a soft dough, adding a little water if needed.  At this point the dough will be a bit sticky; wetting your fingers with oil or water will help. 
    • Divide the dough into four or five parts. Roll each one between your palms into a long, smooth log, approx. five” in length and ¾” in diameter. You will need to oil your palms to prevent the dough from sticking.
    • Bring three cups of water to a boil in a pot.  Gently drop the gatte logs into the boiling water and cook for four to five minutes, or until they begin to float up to the surface.
    • Remove the cooked Gatte logs from the water and let them cool.
    • Slice the logs into approx. ¾ inch pieces. Set the Gatte aside.

    For The Kadhi

    • Mix yogurt and gram flour into a smooth paste. Add turmeric, chili powder, and coriander powder to the yogurt paste.
    • Pour the oil into a saucepan over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks immediately, the oil is ready. Add the cumin seeds, mustard seeds, and asafetida.
    • When seeds crack add the whole red chilies, bay leaf, cardamom, and paprika. Stir for a few seconds.
    • Pour in the yogurt paste and stir for two minutes. Add three cups of water and stir until the gravy comes to a boil. Add salt to taste.
    • Add the gatte to the gravy. Cover and cook over low-to-medium heat for 20 minutes or longer. Turn off the heat.
    • Add cilantro and cover the pot for a few more minutes.
    • Now you are ready to serve!

    Notes

    Other Suggestions
    1. A slice of gatte can be cooked in advance and added to the gravy later.  Gatte can be frozen for up to a month or refrigerated for a few days.
    2. Slices of gatte are used to make a wide variety of dishes, including subji (cooked dry vegetables), rice pulao, etc.
    3. A slice of gatte can be fried and served as a snack.
    4. A slice of gatte can be used to make raita (mixed with yogurt).
    Tried this recipe?Let us know how it was!

    Introduction to Gatte ki Kadhi

    Gatte Ke Kadhi is a traditional North Indian dish made primarily with chickpea flour (besan) dumplings cooked in a tangy yogurt-based curry/gravy. The dish is gluten-free and suitable for individuals observing a gluten-free diet. It is often prepared during festive occasions like Karwa Chauth, a Hindu festival where married women fast for the well-being and longevity of their husbands. The addition of lentils (Dal) and vegetables enhances the nutritional value of the dish, making it a wholesome and flavorful option for a vegetarian meal. 

    Gatte ki kadhi, also known as gatta kadhi or gatte ki sabji, is a traditional Rajasthani dish that combines chickpea flour dumplings (gatte) with a tangy yogurt-based curry (kadhi). This hearty and flavorful dish is a staple in Rajasthani cuisine and is often enjoyed with rice or roti. In this recipe, we’ll show you how to make Rajasthani gatte ki kadhi from scratch, so you can enjoy the authentic flavors of Rajasthan in the comfort of your own home.

    Step 1: Preparing the Gatte:

    To start, we’ll prepare the gatte, which are the chickpea flour dumplings that give this dish its unique texture. In a mixing bowl, combine chickpea flour (besan), yogurt, salt, red chili powder, turmeric, and a pinch of asafoetida (hing). Knead the mixture into a smooth dough, adding water as needed to achieve the right consistency. Divide the dough into small portions and shape them into cylindrical dumplings.

    Step 2: Boiling the Gatte:

    Next, we’ll boil the gatte to cook them through before adding them to the kadhi. Bring a pot of water to a boil and gently add the gatte to the boiling water. Let them cook for about 10-12 minutes, or until they float to the surface and are cooked through. Once cooked, remove the gatte from the water and set them aside to cool slightly.

    Step 3: Preparing the Kadhi Base:

    While the gatte are boiling, we’ll prepare the kadhi base. In a separate bowl, whisk together yogurt, chickpea flour, turmeric, red chili powder, and salt until smooth. This mixture will form the base of the kadhi and give it its creamy texture. Be sure to whisk out any lumps to ensure a smooth consistency.

    Step 4: Tempering the Kadhi:

    In a large pan, heat oil and add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies. Let the seeds splutter and release their aroma, infusing the oil with flavor. This tempering adds depth and complexity to the kadhi, enhancing its overall flavor.

    Step 5: Cooking the Kadhi:

    Once the tempering is ready, pour in the yogurt-chickpea flour mixture and stir well to combine. Add water to adjust the consistency of the kadhi and bring it to a gentle simmer. Let the kadhi cook for about 10-15 minutes, stirring occasionally, until it thickens slightly and the raw taste of the chickpea flour is cooked out.

    Step 6: Adding the Gatte:

    Once the kadhi is cooked to perfection, it’s time to add the boiled gatte to the curry. Carefully slice the gatte into bite-sized pieces and add them to the kadhi. Let them simmer in the kadhi for a few minutes to absorb the flavors of the curry and heat through.

    Step 7: Finishing Touches:

    Before serving, garnish the gatte ki kadhi with freshly chopped cilantro leaves for a pop of color and freshness. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the kadhi hot with steamed rice or roti for a comforting and satisfying meal.

    Tips for Making Perfect Gatte Ki Kadhi:

    Ensure the Gatte are Firm: Make sure the gatte dough is kneaded well to avoid any cracks or breakage while boiling.

    Adjust the Consistency: If the kadhi is too thick, add more water to thin it out. If it’s too thin, let it simmer for longer to thicken.

    Taste and Adjust Seasoning: Taste the kadhi before adding the gatte and adjust the seasoning as needed with salt, red chili powder, or other spices.

    Variations of Gatte Ki Kadhi:

    Vegetable Gatte Ki Kadhi: Add diced vegetables such as carrots, peas, and potatoes to the kadhi for added texture and nutrition.

    Paneer Gatte Ki Kadhi: Substitute paneer cubes for the gatte to create a rich and creamy variation of the dish.

    Spinach Gatte Ki Kadhi: Stir in chopped spinach leaves to the kadhi for a vibrant green color and earthy flavor.

    Benefits of Including Gatte Ki Kadhi in Your Diet:

    Rich in Protein: The combination of chickpea flour and yogurt in gatte ki kadhi provides a good amount of protein, essential for muscle repair and growth.

    Probiotic Benefits: Yogurt used in the kadhi is rich in probiotics, which promote a healthy gut microbiome and aid digestion.

    Nutrient-Dense: Gatte ki kadhi is packed with vitamins, minerals, and antioxidants from the spices and ingredients used, contributing to overall health and well-being.

    Frequently Asked Questions (FAQs) about Gatte Ki Kadhi:

    Q: Can I make gatte ki kadhi in advance?

    A: Yes, you can make the kadhi base in advance and store it in the refrigerator for up to 2 days. Add the gatte and simmer just before serving.

    Q: Can I freeze gatte ki kadhi?

    A: While you can freeze gatte ki kadhi, the texture of the gatte may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.

    Q: Can I adjust the spice level of gatte ki kadhi?

    A: Yes, you can adjust the amount of red chili powder and green chilies according to your taste preferences. If you prefer a milder kadhi, reduce the amount of spice used.

    For more delicious Rajasthani recipes, visit Manjula’s Kitchen. Explore a variety of traditional dishes from Rajasthan, including dal bati churma, laal maas, and more, to experience the rich flavors and culinary heritage of the region.

  • Sabudana Kheer (Tapioca Pudding)

    Sabudana Kheer (Tapioca Pudding)

    Sabudana Kheer Pudding

    Sabudana Kheer (Tapioca Pudding)

    Sabudana kheer is a gourmet dessert. Kheer is lightly flavored with cardamom and saffron. This is a quick & easy recipe to make.
    No ratings yet
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    Course Dessert, kheer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients

    • 1/3 cup tapioca (sabudana, sago)
    • 3 cups milk
    • 3 tablespoons sugar
    • 1 tablespoon sliced pistachios
    • Few strands of saffron
    • 1/4  teaspoon cardamom powder

    Instructions
     

    Method

    • Wash and soak the tapioca in about 1/3 cups of water for at least two hour, Sabudana will soak up most of the water and become light and fluffy.
    • Boil the milk in heavy bottom pan after milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so milk does not burn in bottom of the pan.
    • Add the tapioca cook until tapioca is soft and has become translucent this should take about 4 minutes.
    • Next add sugar, cardamom, pistachios, and saffron and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.
    • Kheer can be served chilled or warm.
    Tried this recipe?Let us know how it was!

  • Mattar Ke Kachori (Spicy Puff Pastry)

    Mattar Ke Kachori (Spicy Puff Pastry)

    Matar Kachori

    Matar Kachori

    Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main course meal.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Dough

    • 1 cup All Purpose flour plain flour or Maida
    • 1/4 tsp salt
    • 2 tbsp oil
    • 1/2 cup approx. 1/2 cup chilled water

    Filling

    • 1 cup green peas, I am using frozen peas
    • 1 tsp oil
    • 1 tbsp coriander powder dhania
    • 1 tsp fennel seed powder saunf
    • 1 tsp red chili powder
    • 1 tsp ginger shredded
    • 1/2 tsp mango powder amchur
    • 1/2 tsp salt

    Instructions
     

    To Make Dough

    • Add the flour, salt, and oil to a bowl and mix it well.
    • Add the chilled water slowly, mixing with your fingers as you pour the water. Do not knead the dough. The dough should be very soft but not sticking to fingers. Cover the dough and let it sit for at least fifteen minutes.

    To Make Filling

    • Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.
    • Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and salt, stir fry for another few minutes.
    • While stir frying the peas mash them with spatula.
    • Let the filling cool to room temperature.

    To Make Kachoris

    • Take the dough and lightly knead it. Divide the dough in twelve equal parts.
    • Take one part of the dough and with your fingers flatten the edges and make it into about a 2-inch circle. Leaving the center, a little thicker than the edges around. Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 12 balls.
    • Let the filled balls sit for 3 to 4 minutes before pressing.
    • Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
    • Heat about 1-1/2 inches of oil in a frying pan on medium heat. To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slowly.
    • Do not overcrowd the kachoris in a frying pan, fry them on medium heat. After they are puffed, slowly turn them over.
    • It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.
    • If the kachoris are fried on high heat, they will get soft and will not be crispy.

    Notes

    Serving suggestions
    Kachoris can be served plain, with Boondi Ka Raita, or with Aloo Dum.
    Keyword Appetizer, Breakfast, Lunch Box, Main Dish, Mattar Kachori, Party Food, Stuffed Puri
    Tried this recipe?Let us know how it was!

  • Aloo Dum (Potato Curry)

    Aloo Dum (Potato Curry)

    Aloo Dum (Potato Curry)

    Aloo Dum

    Aloo Dum is an exotic delicious main course dish. Just the smell of aloo dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinner party.
    4.34 from 6 votes
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    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 medium potatoes
    • 2 tbsp oil canola, vegetable
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tbsp besan gram flour
    • 6 whole red chilies
    • 1/4 cup yogurt dahai, curd
    • 1 tbsp sesame seeds
    • 1 tbsp coconut powder
    • 1/4 inch ginger adrak
    • 1 green chili
    • 1 tbsp coriander powder dhania
    • 1 tbsp fennel seed powder saunf
    • 1/2 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • 1/2 tsp garam masala
    • 2 tbsp cilantro finely chopped hara dhania

    Oil to Fry

    Instructions
     

    • Peel and cut the potatoes into ½” cubes.
    • Heat the oil in a frying pan over medium high heat.
    • Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat, they will be very oily.
    • Fry the potatoes till they are cooked through; turn the potatoes a few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Keep it aside.
    • Heat the pan on medium heat and stir-fry the sesame seeds for about a minute until seeds lightly change color. Take them out and keep aside.
    • Blend sesame seeds, coconut, ginger, green chili, and make it into a paste. Use water as needed to blend into paste.
    • In a small bowl mix, sesame paste, yogurt, ginger, green chili, coriander powder, funnels seed powder, paprika, red chili powder, and turmeric into a paste. Keep it aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add the cumin asafetida and cumin seeds. After the cumin seeds crack, add whole red chili and besan (gram flour). Stir-fry for about half a minute until the besan (gram flour) is golden-brown.
    • Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices start to separate from the oil.
    • Add the potatoes, mix it well and add about 1cup of water. After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes. Adjust the gravy to your liking.
    • Add the cilantro and garam masala, cover the pan, and turn off the heat. Let it sit for a few minutes before taking off the cover. This helps bring the color to the top of the dish.
    Keyword Exotic, Party Food, Side Dish, Spicy Potatoes
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  • Spicy Squash – Kaddu Ki Subji

    Spicy Squash – Kaddu Ki Subji

    Spicy Squash

    Spicy Squash

    This is a north Indian dish, spicy, sweet and sour taste all in one. Typically this dish is served with puri and kachori (puri stuffed with urad dal).
    4.84 from 6 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 4 cups sliced squash, I am using acorn squash ladoo
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1/2 tsp fenugreek seeds Methi dana
    • 1 tbsp coriander powder dhania
    • 1 tbsp fennel seeds coarsely ground saunf
    • 1/2 tsp turmeric haldi
    • 1 tsp chili powder adjusts to taste
    • 1/2 tsp paprika
    • 1 tsp salt
    • 4 whole dried red chilies
    • 1 tbsp shredded ginger
    • 1 tbsp lemon juice
    • 1 tbsp mango powder
    • 2 tbsp chopped cilantro hara dhania

    Instructions
     

    • Peel and cut the squash into cubes. Save about ¼ of the squash peel and chop them.
    • In a small bowl, mix the shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and ¼ cup of water to make a paste.
    • Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add fenugreek seeds and red chilies and stir for a few seconds.
    • Add the spice paste and stir-fry for a minute until spices start leaving the oil.
    • Add the squash, squash peels, salt, and ¼ cup of water. Mix well. Cover the pan and let it cook on medium heat until the vegetables are tender. Squash will be semi mushy.
    • Make sure to stir gently every 3 to 4 minutes. Check if more water is needed.
    • Lastly, add the mango powder, sugar and chopped cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.

    Notes

    Tips: I have used acorn squash but any squash can be used whatever is available for example banana squash, butternut squash, buttercup squash etc. The only one I know does not work is spaghetti squash and pumpkin.
    Suggestion: The recipe is with many blends of spices and great aroma makes a great dish to serve with plain rice. Just make the dish with extra gravy by adding more water on step 9. Serve with Puri, in North India Spicy Squash served with Urad Dal Puri. 
    Tried this recipe?Let us know how it was!

    Indian Squash Recipe | Butternut Squash Indian Recipes | Manjula’s Kitchen 

    Indian cuisine is renowned for its rich and diverse flavors, one such delightful gluten-free vegetable curry-based  Indian Squash Recipe is spicy squash Indian curry a dish that embraces the vibrant colors and aromatic spices synonymous with Indian cooking. To start select a fresh squash, preferably Butternut or Acorn Squash, though other options like banana squash or buttercup squash can also be employed. It’s worth noting that spaghetti squash and pumpkin are not recommended for this particular squash recipe Indian.

    The first step involves the preparation of the squash, a crucial task to ensure the perfect texture in the final dish. Peel and cut the squash into cubes, reserving about ¼ of the squash peel for later use. This unique touch adds both texture and visual appeal to the Butternut Squash Sabzi.

    The heart of the dish lies in the aromatic spice blend that brings the Indian flavors to life. In a small bowl, combine shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and water to create a flavorful paste. This amalgamation of spices forms the base, infusing the squash with a medley of tastes that are quintessentially Indian.

    As the pan sizzles with anticipation, heat the oil to the right temperature. A simple test with cumin seeds determines the readiness of the oil; a crackling cumin seed indicates the perfect moment. Add cumin seeds, asafetida, fenugreek seeds, and red chilies to the hot oil. The ensuing aroma is a testament to the robust flavors that will unfold.

    The spice paste takes center stage as it sizzles in the pan. Stir-fry for a minute until the spices release their essence into the oil, creating a tantalizing blend. Now, it’s time for the star of the show – the cubed squash, along with the reserved squash peels. Sprinkle salt, add water, and cover the pan, allowing the vegetables to simmer and tenderize. The squash transforms into a semi-mushy consistency, absorbing the myriad spices infused in the dish.

    A gentle stir every few minutes ensures even cooking, and periodic checks determine if more water is needed to maintain the desired texture. The Butternut Squash Sabzi takes shape, with the kitchen filled with the heady aroma of Indian spices.x

    In the final act, add mango powder, sugar, and chopped cilantro, elevating the dish with a burst of tanginess and freshness. The amalgamation of flavors is perfected as everything melds together under the lid for a minute. A final adjustment of salt ensures the dish is tailored to individual taste preferences.

    As the Butternut Squash Sabzi graces the dining table, it presents a feast for the senses. The blend of spices, the semi-mushy texture of the squash, and the infusion of mango powder create a symphony of flavors that captivate the palate. This Indian squash recipe is not just a dish; it’s a celebration of culinary prowess and cultural richness amongst all other butternut squash Indian recipes.

    For those seeking variety in acorn squash recipes, this recipe seamlessly transitions to accommodate Acorn Squash. The versatility of this Indian squash recipe allows for a delightful twist using acorn squash, offering a slightly different flavor profile while still capturing the essence of Indian cuisine. Acorn squash recipes in Indian households often mirror the steps of this Butternut Squash Sabzi, proving that the charm of this dish transcends the specific type of squash used.

    In the realm of squash recipes Indian cuisine has a lot to offer, this Butternut Squash Sabzi stands out as a testament to the creativity and depth of flavor inherent in Indian cooking. Its adaptability with various types of squash ensures that households can explore the rich tapestry of Indian cuisine, savoring the distinctive tastes and aromas that make every bite a culinary adventure. Whether served with plain rice or accompanied by Urad Dal Puri in North India, this spicy squash dish is a gastronomic delight that bridges the gap between tradition and innovation in the realm of Indian cooking.

    If you liked this recipe then you must also try: Squash Ice Cream on Warm Squash Halwa, Butternut squash Badam Halwa, Butternut Squash & Almond Baked Crumble, Butternut Squash Risotto

  • Pav Bhaji

    Pav Bhaji

    Pav Bhaji

    Pav Bhaji

    Pav Bhaji is a favorite fast food dish in India. Pav is buns and bhaji is the mixed spicy vegetables. This is a very popular street food with roadside vendors.
    5 from 1 vote
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    Course sandwiches
    Cuisine Indian
    Servings 4 Pav Bhaji

    Ingredients
      

    Ingredients:

    • 2 medium potatoes, peeled and diced
    • 1 cups chopped cauliflower
    • 1/2  cup chopped green beans
    • 1/2  cup peas
    • 1/2  cup chopped carrots
    • 3 tablespoons oil
    • 3 tablespoons butter
    • 2 green chilies chopped
    • 2 tablespoon finely sliced ginger
    • 3 medium chopped tomatoes
    • 1/2  teaspoon red chili
    • 1/2  teaspoon turmeric
    • 1 tablespoon fennel seed powder (saunf)
    • 2 teaspoon salt (adjust to taste)
    • 1 teaspoon garam masala
    • 1 tablespoon lemon juice (adjust to taste)
    • 1/4  cup chopped cilantro (hara dhania)
    • 6  bread buns

    for Garnish:

    • 1 medium chopped tomatoes 
    • Few pieces of thinly sliced lemon

    Instructions
     

    Method

    • Boil all the vegetables potatoes, cauliflower, beans, peas, and beans in about 1 ½ cup of water. Don't add too much water, just enough to cook.
    • After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.
    • Heat the oil in a frying pan over medium heat.
    • Add tomatoes, green chilies, cilantro, and ginger and sauté for 2-3 minutes until pasty.
    • Next add the red chili powder, fennel seed and turmeric, mix it well.
    • Add mashed vegetables.
    • Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.
    • Add salt and two tablespoons of ghee, stir-fry for another minute.
    • Add about ¼ cup of water or as needed, and let it cook for a minute.
    • Turn off the heat.
    • Add garam masala, and lemon juice, mix it well
    • Toast the halves bun over a skillet using butter over medium heat until buns are golden brown from both sides.
    • Serve toasted buns with bhaji (mixed vegetables), garnish with chopped tomatoes and sliced lemon.

    Notes

    Variations:
    1. You can use almost any vegetables to make the bhaji, but keep the potato base. You can also try vegetables such as cabbage, bell pepper, and eggplant.
    2. If you don’t eat potatoes, use green bananas for the base.
    3. For vegan replace the butter with oil.
    Tried this recipe?Let us know how it was!

  • Masala Peanuts

    Masala Peanuts

    Masala Peanuts

    Masala Peanuts

    Hot and spicy peanuts fried with delicious mix of spices. This makes a great snacks for sitting around watching TV or playing games with family and friends. Recipe serves 6.
    No ratings yet
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    Course Snack
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 ½ cup Peanuts or 1/2 pound shelled peanuts
    • ½ cup gram flour basen
    • ¼ cup rice flour
    • 1 Tbsp coriander powder dhania
    • ½ tsp turmeric haldi
    • 1 tsp red pepper
    • ½ tsp black pepper
    • 1 Tbsp green chili finely chopped
    • ¼ tsp ginger powder soth
    • 1 tsp salt adjust to taste
    • ½ tsp mango powder amchoor
    • ⅛ tsp citric acid

    Also needed:

    • 1 cup Water as needed
    • Oil to fry

    Instructions
     

    • In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.
    • Mix all the ingredients together in a large bowl.
    • Add water as needed making sure the spices and flour stick to the peanuts uniformly.
    • Heat the oil in a frying pan on medium heat.
    • The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.
    • put few drops of oil in your hand it helps droping the penuts before putting peanuts on the oil.
    • While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.
    • Fry the peanuts until they turn light brown, turning them occasionally.
    • When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
    • After cooling to room temperature, the peanuts should be crispy.

    Notes

    • Masala Peanuts can be stored for a month in an airtight container.
    • Also see my recipe for Spicy Cashew, Almond brittle.
    • These make a delicious homemade gift – pack it in a jar or candy bag.
    Keyword basen, chilli, Gluten Free, masala, peanuts, Spicy
    Tried this recipe?Let us know how it was!

    Peanut Masala Recipe: A Spicy Delight

    Masala Peanuts are delightful appetizers perfect for holidays and festivals, offering a crunchy, gluten-free snack option that satisfies both vegan and non-vegan palates alike. Peanut masala recipe is a beloved snack across India, offering a delightful combination of crunchy peanuts and aromatic spices. This masala peanuts recipe is a favorite among snack enthusiasts for its bold flavors and addictive crunch. Whether you’re hosting a gathering or simply craving a savory treat, learning how to make masala peanuts recipe at home is both rewarding and satisfying.

    How to Make Masala Peanuts Recipe: Step-by-Step Guide

    Step 1: Prepare the Peanuts

    Start by selecting fresh, raw peanuts for the best results. Rinse them thoroughly under cold water to remove any dirt or debris. Then, pat them dry using a clean kitchen towel or paper towels.

    Step 2: Dry Roast the Peanuts

    Heat a non-stick pan over medium heat. Once the pan is hot, add the peanuts in a single layer. Dry roast them, stirring occasionally, until they turn golden brown and emit a nutty aroma. This process typically takes about 8 to 10 minutes. Keep a close eye on them to prevent burning.

    Step 3: Prepare the Spice Mixture

    While the peanuts are roasting, prepare the spice mixture. In a small bowl, combine masala peanuts recipe spices such as red chili powder, turmeric powder, cumin powder, chaat masala, and salt according to your taste preferences. Adjust the spice levels to suit your palate.

    Step 4: Coat the Peanuts with Spices

    Once the peanuts are roasted to perfection, transfer them to a large mixing bowl. While they are still warm, sprinkle the prepared spice mixture over the peanuts. Toss them gently to ensure that each peanut is evenly coated with the spices. Allow the peanuts to cool completely before serving.

    Step 5: Serve and Enjoy

    Your homemade masala peanuts are now ready to be enjoyed! Serve them as a standalone snack or pair them with your favorite beverages. Store any leftovers in an airtight container to maintain their freshness and crunchiness.

    Tips for Making Perfect Masala Peanuts

    • Experiment with different spice blends to customize the flavor according to your preferences. 
    • You can add ingredients like amchur powder for tanginess or garam masala for extra warmth.
    • For an extra layer of flavor, consider adding roasted garlic or curry leaves to the spice mixture.
    • Make sure to roast the peanuts evenly to achieve a uniform golden brown color and prevent any burnt spots.
    • Allow the peanuts to cool completely before storing them to maintain their crispiness.

    Variations of Masala Peanuts

    Sweet and Spicy: Add a touch of sweetness to your masala peanuts by incorporating a bit of powdered sugar or jaggery along with the spices.

    Herb Infused: Experiment with fresh herbs like cilantro, mint, or curry leaves to add a refreshing twist to your masala peanuts.

    Nutty Crunch: Enhance the texture of your masala peanuts by tossing them with a handful of toasted cashews, almonds, or pistachios.

    Benefits of Masala Peanuts

    Rich in Protein: Peanuts are an excellent source of plant-based protein, making masala peanuts a nutritious snack option.

    Good Source of Healthy Fats: Peanuts are high in monounsaturated fats, which are beneficial for heart health when consumed in moderation.

    Packed with Essential Nutrients: Peanuts are rich in essential nutrients like vitamins, minerals, and antioxidants, contributing to overall well-being.

    FAQs about Masala Peanuts

    Can I use pre-roasted peanuts for this recipe?

    While you can use pre-roasted peanuts, roasting them yourself allows you to control the level of crunchiness and ensures that they are freshly toasted.

    How long do homemade masala peanuts stay fresh?

    When stored in an airtight container at room temperature, homemade masala peanuts can stay fresh for up to two weeks. However, they are best enjoyed within the first few days to maintain their crispiness.

    Can I make masala peanuts without oil?

    Yes, you can skip the oil and dry roast the peanuts directly in a pan for a healthier alternative. However, using a small amount of oil helps the spices adhere to the peanuts more effectively.

    For more delightful Indian recipes, explore Manjula’s Kitchen, where you’ll find a treasure trove of culinary inspiration ranging from traditional dishes to modern twists on classic favorites. Be sure to check out recipes like Aloo Gobi, Palak Paneer, and Chana Masala for a taste of authentic Indian cuisine.

    If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen? Vegetable Pakoras, Paneer Tikka, Aloo Gobi (Potato Cauliflower), Samosa, Mango Lassi

    Explore these recipes and more for a culinary journey through the vibrant and diverse flavors of Indian cuisine.

  • Aloo Baingan (Potato and Eggplant)

    Aloo Baingan (Potato and Eggplant)

    Aloo Baingan

    Aloo Baingan

    Aloo baingan (potato and eggplant) is a great main course dish. It’s quick & easy to make and can be served with any bread.
    This recipe serves 3 to 4.
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 medium purple eggplant baingan, un-peeled, cut into 1/2″ cubes
    • 2 medium russet potatoes aloo, peeled and cut into 1/2″ cubes
    • 4 medium tomatoes tamatar cut into 1/2″ cubes
    • 2 Tbsp cilantro chopped, hara dhania
    • 1 Tbsp oil
    • Pinch of asafetida hing
    • 1 tsp cumin seed
    • 1 green chili chopped, adjust to taste
    • 1 tsp ginger paste adrek
    • 1 Tbsp coriander powder dhania powder
    • ½ tsp turmeric haldi
    • ½ tsp paprika dagi mirch
    • 1 tsp salt adjust to taste
    • 2 Tbsp water

    Also needed

    • Oil to fry

    Instructions
     

    • Heat the oil in a frying pan over medium high heat.
    • Frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
    • Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
    • Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
    • In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
    • Heat the 1 tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
    • Add chopped tomatoes stir-fry for a minute.
    • Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
    • Subji should be not very dry if needed add three to four spoons of water.
    • Turn off the heat and add chopped cilantro mix it well.
    • Left over makes great sandwiches
    Keyword Aloo, Baingan, Brinjal, Eggplant, Gluten Free, Potato, Spicy, Subji, Vegan, Vegetable
    Tried this recipe?Let us know how it was!
  • Gobhi Paratha

    Gobhi Paratha

    Gobhi Paratha

    Gobhi, Gobi Paratha

    Gobhi, parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Dough

    • 1 cup whole-wheat flour
    • 1/2 tsp salt
    • 1/2 cup water use as needed

    Filling

    • 2 cups shredded cauliflower
    • 1/2 tsp carom seeds ajwain
    • 1/2 tsp cumin seeds jeera
    • 1 green chili finely chopped
    • 2 tbsp cilantro chopped hara dhania
    • 1/2 tsp salt
    • 1/4 cup whole-wheat flour for rolling
    • 2 tbsp oil to cook paratha

    Instructions
     

    Making the Dough

    • Mix flour, salt and water together to make a soft dough (add water as needed). Knead the dough for about 2 minutes on a lightly greased surface to make soft, smooth and pliable dough.
    • Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

    Making the Filling

    • Shred the cauliflower using a shredder (electric or manual). Do not use a food processor to blend the cauliflower, as it will become too moist and hard to work with.
    • Squeeze the cauliflower take out as much water as possible. Add all filling ingredients together, mix it well.

    Making the Paratha

    • Divide the dough and cauliflower mixture into 6 equal parts. Roll one part of the dough into a three inch circle. Place one part of the filing in the center. To wrap, pull the edges of the rolled dough together to cover the filling. Repeat to make all six balls.
    • Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).
    • Heat an iron skillet or heavy skillet on medium high heat. Test by sprinkling it with a couple of drops of water. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour. Keep the sealed side of the filled ball on top. Roll the ball with a light hand into 6” circles. When the dough sticks to the rolling pin or rolling surface, lightly dust with dry flour.
    • Place rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You will notice some golden-brown spots on it.
    • After a few seconds, spread one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with the spatula making sure the parathas are golden-brown on both sides.
    • Repeat for the remaining parathas. Cool the parathas on a wire rack so they don’t get soggy.

    Notes

    Notes
    Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).
    Parathas can be kept unrefrigerated up to two days,
    wrapped in aluminum foil or stored in a covered container. For later use, parathas can be refrigerated five to six days or frozen (wrapped in aluminum foil) for a month. Re-heat in a skillet or toaster oven.
    Serving Suggestions
    Gobhi Paratha goes well with Salted Mint Lassi, Carrot Pickle, Aloo Mattar.
    Keyword Breakfast, Cauliflower Paratha, Homemade, Video Recipe
    Tried this recipe?Let us know how it was!

  • Corn Vegetable Soup

    Corn Vegetable Soup

    Corn Vegetable Soup

    Corn Vegetable Soup

    Corn Vegetable Soup is a creamy corn soup with vegetables is a great starter for a summer lunch. This delicious soup can be served hot or cold. Serves 4.
    4 from 1 vote
    Print Recipe Pin Recipe
    Course Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 ¼ cup corn
    • 1 medium tomato
    • 1 cup cabbage finely chopped
    • 8 to 10 string beans
    • 1 small carrot
    • 1 Tbsp cornstarch
    • 1 tsp oil
    • ½ tsp cumin seeds jeera
    • ½ tsp black pepper
    • 1 tsp salt adjust to taste
    • 1 tsp lemon juice adjust to taste

    Instructions
     

    • Chop cabbage, carrot, and string beans into very small pieces.
    • Chop tomato in small pieces and remove the seeds. Set aside.
    • Boil the corn in about 1 ½ cups of water until the corn is soft. Remove ¼ cup of corn and set aside.
    • Blend the rest of the corn into a paste and strain.
    • Mix the cornstarch with ¼ cup of water and set aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Now add the cumin seeds. After the cumin seeds crack, add the carrot, cabbage, beans and ¼ cup of water. Cook the vegetables on medium heat until they are tender.
    • Next, add the corn paste, corn, cornstarch mixture, and two cups of water to the vegetables. Bring the soup to a boil add tomatoes and lower the heat to medium low. Let the soup cook for another five minutes. Add the lemon juice and serve.

    Notes

    Suggestions
    • Corn soup can be refrigerated for about a week and can be frozen for months.
    • If you have decided to freeze or refrigerate the soup hold the water you were adding.
    • Add the water at the time ready to use the soup.
    Keyword corn, Creamy, Gluten Free, hot, Soup, summer, Vegetable
    Tried this recipe?Let us know how it was!