Learn how to make quick & delicious Masala Idli recipe using leftover idlis with a video tutorial and detailed step by step pictures. Use the leftover idlis to make a quick snack or meal with stir fried masala idli recipe. Masala Idli is a quick, flavorful snack made from leftover idlis tossed in a tempering...
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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.
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.
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 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.
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.
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.
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Palak Paneer is one of the most popular paneer dishes from North India and a favorite at Indian restaurants around the world. This creamy, flavorful dish features tender paneer cubes nestled in a rich spinach sauce, making it a perfect main course for any meal.
With its vibrant green color and delicious combination of spinach and paneer, Palak Paneer pairs wonderfully with roti, naan, or paratha. This simplified version of the recipe uses just a few ingredients, allowing the natural flavors of the spinach and paneer to shine while remaining healthy and nutritious.
Paneer dishes are a staple in North Indian cuisine, and Palak Paneer is undoubtedly one of the most beloved. Traditionally prepared in Indian households and served during special occasions or family gatherings, this dish showcases the versatility of paneer and the use of leafy greens in Indian cooking.
Palak Paneer is often served with flatbreads like naan or paratha, and its creamy texture and mildly spiced flavor make it a crowd-pleaser.
This simplified recipe doesn’t compromise on taste, while offering a more convenient way to prepare Palak Paneer at home. Blanching the spinach helps retain its bright green color, making the dish visually appealing as well as delicious.
Recipe Variations from Manjula’s Kitchen While Palak Paneer is a classic dish on its own, you can explore other paneer-based recipes and spinach variations from Manjula’s Kitchen:
Paneer Butter Masala: A rich and creamy tomato-based dish, perfect for those who enjoy a sweeter, milder flavor.
Aloo Palak (Potato Spinach): A delicious vegetarian dish combining spinach with tender potatoes, offering another way to enjoy spinach in your meals.
Paneer Saag: A similar dish that incorporates other leafy greens, like mustard greens, along with spinach for a different flavor profile.
Matar Paneer: A flavorful combination of paneer and green peas cooked in a spiced tomato sauce, offering a wonderful variation for paneer lovers.
Health Benefits and Dietary Considerations Palak Paneer is not only delicious but also packed with nutrients. Spinach is rich in iron, vitamins A, C, and K, as well as antioxidants that promote overall health.
The use of paneer adds a good amount of protein and calcium, making this dish a balanced meal that supports both muscle and bone health.
For those looking to make a lighter version of Palak Paneer, you can substitute the heavy cream with a lighter cream or yogurt. The dish is also naturally gluten-free (ensure the flour you use is gluten-free or omit it), making it suitable for those with gluten sensitivities. If you’re vegan, tofu can be used in place of paneer to create a delicious Palak Tofu.
Serving Suggestions Palak Paneer can be served with a variety of Indian breads, such as roti, naan, or paratha. It also pairs well with rice dishes like Jeera Rice or Plain Basmati Rice for a more complete meal. For added texture and flavor, you can garnish the dish with freshly grated paneer or a drizzle of cream.
For a more elaborate meal, serve Palak Paneer alongside other classic Indian dishes such as Dal Tadka or Aloo Gobi to create a balanced vegetarian spread.
Conclusion Palak Paneer is a quintessential North Indian dish that brings together the creamy richness of paneer and the nutritious goodness of spinach. This simplified recipe ensures that you can prepare this dish quickly, without sacrificing flavor or texture. Whether you’re cooking for a family dinner or hosting a special meal, Palak Paneer is sure to be a hit. Try this recipe today and enjoy one of India’s most loved dishes in the comfort of your home.
How do I keep the spinach color bright in Palak Paneer?
Blanching the spinach is the key to retaining its vibrant green color. Boil the spinach for about a minute, then immediately transfer it to ice-cold water to stop the cooking process.
Yes, you can substitute the paneer with tofu and use coconut cream or cashew cream in place of dairy cream to make a vegan version of this dish.
You can try dishes like Saag Paneer, which uses a combination of leafy greens, or Aloo Palak, which pairs spinach with potatoes for a different take on the classic.
Palak Paneer pairs wonderfully with Indian breads like naan, roti, or paratha. It can also be served with Jeera Rice or Plain Basmati Rice.
Yes, you can prepare the spinach puree and paneer in advance. Store them separately in the refrigerator, and when ready to serve, gently reheat and combine the two for a fresh and delicious meal.
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If you’re looking to experience a delightful balance of sweet, spicy, and tangy flavors, the Sweet and Sour Potatoes recipe is just what you need. This dish, featuring tender potato slices cooked in a rich tomato-based gravy, offers an explosion of flavors in every bite.
The combination of sweet, sour, and spicy elements creates a unique taste profile that makes this dish stand out in the vast array of Indian cuisine. It’s a dish that not only satisfies the taste buds but also appeals to the senses with its vibrant colors and inviting aroma.
While Sweet and Sour Potatoes may not be a traditional dish deeply rooted in Indian festivals, it showcases the creativity and adaptability of Indian home cooking. The use of Ukrainian potatoes, known for their ability to hold shape while absorbing the flavorful gravy, highlights the influence of global ingredients in modern Indian cooking.
This dish perfectly embodies the fusion of traditional Indian spices with a global twist, making it a popular choice for those seeking something different yet familiar. Its unique flavor profile resonates with those who enjoy experimenting with food while staying true to the essence of Indian culinary traditions.
In Indian households, the art of balancing flavors is a cherished skill, and Sweet and Sour Potatoes is a testament to that art. The sweet and tangy notes, combined with the warmth of spices, create a dish that is both comforting and exhilarating. It’s a dish that can easily become a staple in your home, whether you’re looking to impress guests with something new or simply wanting to enjoy a comforting meal with your family.
Though Sweet and Sour Potatoes are unique, there are other recipes on Manjula’s Kitchen that share a similar balance of flavors and can complement this dish:
Aloo Tamatar: A classic potato-tomato curry that offers a more traditional take on the combination of potatoes and tangy tomato gravy.
Aloo Baingan: This dish adds eggplant to the mix, providing a different texture and taste, while still maintaining the tangy notes from the tomatoes.
Paneer in Tomato Gravy: For those who enjoy the richness of paneer, this recipe offers a creamy tomato-based gravy that pairs wonderfully with the tender potatoes.
Aloo Chaat: A street food favorite, this dish provides a tangy and spicy flavor profile that complements the sweet and sour notes of the potatoes.
The Sweet and Sour Potatoes dish is not only a treat for your taste buds but also caters to various dietary preferences. It is both vegan and gluten-free, making it accessible to those with specific dietary needs. The use of Ukrainian potatoes or baby potatoes adds a good source of dietary fiber, while the tomato gravy provides vitamins and antioxidants.
This dish is a great choice for anyone looking to enjoy a flavorful meal without compromising on health. Additionally, the absence of dairy makes it suitable for those who are lactose intolerant or following a plant-based diet.
The incorporation of spices such as cumin, mustard seeds, and turmeric also adds to the health benefits of this dish. These spices are known for their digestive properties and anti-inflammatory effects, making the Sweet and Sour Potatoes not only delicious but also nourishing.
Sweet and Sour Potatoes can be enjoyed in a variety of ways. It is often served as a side dish with Indian breads like puri or paratha, but it can also be the star of the meal when served over a bed of steamed rice. For a complete meal, pair it with Jeera Rice or Rotis. The vibrant colors and bold flavors make it a perfect dish to serve at a dinner party, ensuring that it will be a crowd-pleaser.
You can also serve Sweet and Sour Potatoes as part of a larger spread, featuring other complementary dishes such as Palak Paneer or Dal Tadka. The combination of these dishes creates a well-rounded and satisfying meal that showcases the diversity of Indian cuisine.
The Sweet and Sour Potatoes recipe is a wonderful example of how different flavors can come together to create something truly special. Its balance of sweetness, spiciness, and tanginess makes it a dish that is both comforting and exciting, perfect for any occasion.
Whether you’re serving it as a main course or a side dish, this recipe is sure to impress. Don’t hesitate to give it a try and experience the delightful fusion of flavors that this dish has to offer. The next time you’re in the mood for something new and flavorful, remember that Sweet and Sour Potatoes are just a few simple steps away.
Yes, regular potatoes can be used, but small baby potatoes are preferred as they hold their shape better in the gravy.
Yes, Sweet and Sour Potatoes are naturally gluten-free, making them an excellent choice for those avoiding gluten.
Absolutely, you can adjust the sugar according to your taste. Add it gradually until you reach your desired level of sweetness.
This dish pairs well with Jeera Rice, puri, or paratha. For a more elaborate meal, consider serving it alongside other Indian favorites like Palak Paneer or Dal Tadka.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the flavors and texture.
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Amritsari Punjabi Aloo Wadiyan is a delightful and spicy dish from Punjab, known for its unique flavor and the use of sun-dried lentil dumplings (wadiyan). This Aloo Wadi Ki Sabji combines potatoes and green peas with flavorful spices, making it a hearty and satisfying meal. This dish is perfect for those who enjoy a spicy, gravy-based curry, explore more Indian gravy recipes.
The essence of Aloo Wadi Ki Sabji lies in its combination of textures and flavors. The sun-dried urad dal dumplings (wadiyan) add a chewy texture and rich taste, while the potatoes and green peas provide a comforting base. The blend of spices creates a flavorful gravy that ties everything together. This dish is one of the finest Indian vegan recipes that is also gluten-free, making it suitable for various dietary preferences.
Aloo Wadiyan is a traditional dish in Punjabi cuisine, this special occasions recipe often enjoyed during family gatherings. The use of Amritsari wadiyan adds a unique twist to this dish, with the wadiyan being a specialty of the Amritsar region. The combination of potatoes and lentil dumplings in a spicy gravy makes this dish a favorite among those who appreciate hearty and flavorful vegetarian meals.
Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy. Here are some related dishes that you might find interesting:
Aloo wadi ki sabji can be enjoyed in various ways:
To perfect your aloo wadi ki sabji recipe, consider these helpful tips:
Yes, you can use moong dal wadiyan as a substitute if urad dal wadiyan are not available.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Yes, this recipe is naturally vegan and gluten-free.
This dish pairs well with steamed basmati rice, jeera rice, roti, naan, or paratha.
Yes, adjust the amount of green chilies and red chili powder to make the dish milder.
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The recent India trip was fantastic. As much as we had fun, there are a couple of things that this India trip ruined for me. One was bread the other was rose milk. That was my simple pleasure which the milk booths used to keep in plenty. During this trip, I searched high a low for some but found none. As soon as we got back and the jet lag faded off, I had to make some myself. Since it has become a kind of rarity, I guess it is best if it is on our blog too.
The gorgeous, pale pink, milk-based drink is a gentle lightly sweetened drink popular in summer. With the juicy crunchy basil seeds added, this summer drink is a popular one for the heat and humidity of the tropics. With flavours of extract of rose and the same as its fragrance, the cold, frothy milk drink is a relief from the heat. The drink Bandung in Malaysia and Thai Nom Yen are all versions of the same. However in this recipe today we have not used the rose syrup that gets utilized in most recipes, rather have gone in to create a natural alternate with fresh rose flower petals.
Milk : boiled and chilled milk is what we use traditionally for this recipe. However, over a period of time, I find Evaporated milk gives a full-bodied thick frothy milk moustache-making consistency. You can use half-and-half or low-fat milk too.
Rose petals: nothing beats that fresh rose petal that gets blended in. Use known sources of pesticides free fresh rose petals or edible grade dried ones. The actual variety that we look for with its fragrance is the panneer rose, the one from which rose water is extracted. Make sure your source is from the edible roses as there are plenty that is just ornamental.
Rose water: since the rose petals may not be fragrant enough, edible-grade rose water is required. If you have plenty of rose petals you can avoid using this.
Red food colour: the pink colour is characteristic of this drink. A small drop or two of natural red food colour will do the job. You can use natural dried beet powder in its place too.
Sweetener: is totally optional. Use honey or sugar to flavour if needed. Since the milk in Australia is much sweeter, I have not used any here.
Sweet basil seeds: this is the exciting part of this drink. Basil seeds are small black seeds often sold in Indian spice aisles as Sabja. This when added to water swells into small jelly globes. They add a lovely touch to the drink and also promote gut health. These are not chia seeds, however, if you cannot get there you can use some chia here.
Soak the basil seeds in about 3 times water. Once you gather the ingredients it is as simple as blending them together all except the basil seeds. Once frothy pour into tall glasses and top with the bloomed basil seeds. Check the recipe card below for detailed instructions and exact measurements. YOu can pin the same from th recipe card on to your board if saving for later.
It is a milk-based drink, however, using soy or almond milk gives a delicious vegan pink milk without a huge change in flavour. In fact, I love to use soy milk as my choice for the vegan version. The rest of the ingredients are the same.
The freshly blended rose milk is certainly frothy. However, it is an easy drink to make and store in the refrigerator. It stays good for upto 3 days with regular milk and about 7 days with Evaporated milk. Keep it in a sealed bottle or a small covered pitcher to have on hot days. You can mix in the basil seeds too. They stay at the bottom, so stir well before pouring out the drink for yourself.
Apple celery green juice
Nectarine fizz
Fresh fig milkshake
Strawberry lassi
Cherry watermelon smoothie
If you have spent your childhood in the tropics, I am sure you would have also had a version of this. Pink milk as it is fondly called us now revived for me. Try out this caffeine-free, afternoon pick-up and rate us using the star system below. Share in the comments your childhood experiences with the easy thirst quencher. Subscribe to us for new recipes or visit us often.
Enjoy your glass while I get some more.
I was recently watching the Megan and Harry series on Netflix. There was one particular part I actually liked. The friends’ idea for the new year is to set a word. My instant reaction to that was wow, that’s profound. Rather than having a resolution that you drop off after a few days, finding a word that is adding meaning to you in multiple ways sounded far better.
Guess what word I am choosing…after a bit of thought! Imperfect that is my word. As we evolve this year I will share with you how we are taking it forward. For now, we are starting with imperfect produce. We have imperfect radishes that we are using to make this lesser-known South Indian style preparation.
Radishes or Raphanus sativus, come in long cylinder ones or small round varieties. They have red or white skin. Inside they can be white, variegated or watermelon colour. I choose the small round red varieties to make this dish. The skin is red here and the flesh white. To prep, these, wash them thoroughly especially if they are not in perfect shape. I use a toothbrush to get rid of the mud in the folds. remove the leaves (don’t discard make mullangi keerai poriyal) and trim the root. Now slice the radishes into wedges. Save a few radishes to make our much-loved Radish pear salad with tahini dresssing.
Red radishes: prep the radishes as per the notes above. These radishes are crunchy and have a slightly stronger peppery flavour than daikon. Thus goes nicely with the spices added. If you are looking for a low food map option make it with daikon as this has been tested.
Sambhar powder: the archetypal curry powder for anything South Indian is the Sambhar podi. It works for this one too imparting the classic mix of heat from the chillies, smokiness from the coriander seeds and complexity from the fenugreek.
Tamarind extract: a thick extract of tamarind is the souring agent in this puli mullangi. This along with the salt and the sambhar podi forms that thick sauce that coats the red radish wedges.
Tempering: spices most South Indian dishes start or layer on with a spice-infused oil. This is created by crackling mustard seeds, fenugreek seeds, curry leaves and red chillies in sesame seed oil.
Seasoning: to balance the flavours salt is needed. My mum swears by crystalline salt in anything she wants to keep for a while. This is not the pink rock salt but clusters of sea salt that are not powdered. The flavour this imparts minutely changes depending on the other minerals in it. For acutely trained tastebuds like hers, these are important.
The puli mullangi is kind of a spicy side dish. You could pair it with a South Indian thali meal. For a simpler platter, I would choose keerai molagutal and puli mullangi with cooked millet.
Fill up a wrap with some cooked beans, stir-fried kalonji rice and pieces for puli mullangi spicy filling wrapped burrito lunch on the go.
The puli mullangi will stay well in the refrigerator for up to a week. In freezer-safe containers, they stay well for up to 3 months. The radishes do go a bit limp but taste fantastic even upon thawing. Save in smaller portions so you thaw only what is needed.
This new year share with us what you think you will be doing. Stay subscribed to see how we are going with our word. Connect with us (instagram or facebook) as we plan to travel a bit more and share new locations and experiences with you.
Once we had gotten through some soup recipes last week, the taste buds needed a gentle wake-up. Yet we are not up to the stage where stronger curries and foods can take over and run as a usual week. That will need a bit more time and getting back up to. Meanwhile, we have some veggies in the fridge that need to be used up. Here is a very easy shalgam ke baaji recipe made with fresh turnips. This dry turnip curry is vegan, gluten-free and free of nuts and coconut. Try out the shalgam ke baaji with fresh rotis and salad.
There were two turnips I picked up with my grocery list. Turnips or neep are tap root vegetables with pale white skin or a green /pink top. They resemble beetroot in shape. Both the leaves and the bulbous root are edible. A fresh batch of spring turnips is delicious as salads similar to radishes. However, as the season progresses, I prefer cooking them to bring out the sweet flavour. To use the root, peel them and separate them from the greens. Chop up into pieces or wedges and proceed with your recipe.
Though the turnips look a lot like white beetroot, they taste a lot closer to radishes. Raw turnips have a characteristic crunch and a mustard green-like flavour. This flavour vanishes upon cooking replacing it with a mellow sweet flavour.
Turnips are not alien to Indian cuisine and are called shalgam. Typically this is grown in colder regions where you will find it more popular in cuisine than in the hot humid regions. Turnips in curry, stirfry or grated as a salad. Today’s recipe is a semi-dry preparation called shalgam ke baaji.
Shalgam/ turnips- Fresh turnip roots that are peeled and diced are the ones that are needed to make this turnip dry curry. A peeler will work to get the peel off n then dice the flesh. You can use the turnip greens in this recipe. Wash and clean the leaves. Strip them off the stalk and chop them to add along with the diced root.
Onion- a small bit of onion sauteed adds so much flavour to this dish. I have used half a small white onion. If you have shallots, use that for extra flavour.
Spices – two levels of flavour are created in this simple recipe. One at first by tempering the fenugreek seeds and the carom seeds. For the second layer of flavour, salt, turmeric powder, roasted cumin powder and curry powder ( like Ken’s) is all you need. This curry powder can be sambhar powder, rasam powder, garam masala or Kitchen king masala.
The recipe card below gives the step-by-step details to make this recipe. Pin it onto your board from here for later use.
Shalgam ke baaji on a cooler night with a couple of phulkas sounds like home. Leftovers find themselves comfortably hidden in a curry bun or a sandwich for lunch the next day. These are the easiest ways I have tried with the turnip dry curry. As we were unwell, we had it with payaru kanji.
Usually, I prep and chop the turnips on the weekend to help my day at work. The prepared baaji will stay well for 3 to 4 days in the fridge. I have never frozen this shalgam ki baaji. If you have success with this please let us know in the comments.
Shalgham ki baaji is a very basic side dish recipe, best enjoyed warm. When you make this, write a comment with a rating. Share this recipe with friends and family who may also enjoy some turnips.
We have added this post to the A-Z recipe challenge, ingredients in Hindi. Shalgam or turnips are one among the many ingredients which start with S.
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Missi roti recipe – A popular Punjabi roti recipe with a combination of gram flour, whole wheat flour, and spices. No onion no garlic Missi roti recipe with full video and step-by-step pictures.
Next to naan and Tandoori roti, missi roti is a popular Indian flatbread. It is a very popular dish in Punjabi and Rajasthani cuisine. Usually, we make Indian flatbread with whole wheat flour and the Naan is made using plain flour. This one is a mix of whole wheat flour and gram flour, also called kadalai maavu in Tamil and besan in Hindi.
We can pair this with any North Indian-style gravy or a simple dal. I tasted missi rotis in dhabas when we did a road trip from Delhi to Haridwar a few years back. Also, I tasted this in Jaipur many years back. They serve mini missi rotis, smeared with a generous dollop of butter on the top. It comes out soft but personally I feel, it should be served hot. I have posted a video on methi missi roti recipe in Jeyashris kitchen.
Also check out, how to make soft phulkas, Homemade stove -top Garlic naan, Aloo kulcha recipe, and Peshwai naan.
The post Missi roti recipe appeared first on Jeyashri's Kitchen.
People fondly call this Pesarattu as MLA Pesarattu as it is popular in the MLA head quarters in Hyderabad. Usually this Pesarattu is stuffed with plain rava upma and served with spicy and tangy Ginger chutney. Some people also spread onion, carrot and green chilli mixture over the dosa instead of stuffing upma in it.
Today I have shared a very simple recipe without any stuffing or topping as we like it that way. We simply need a tangy Allam pachadi to go with it. Basically Green gram is high in fibre and low in calories. So this Pesarattu dosa recipe would be ideal for people looking for weight loss. It also makes less bloating and gas when compared with other legumes. So anyone can easily consume it without any worries.
Ok, lets see how to make this Andhra special Pesarattu recipe with step by step pictures.
1 cup = 250ml
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   Enjoy ! |
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Make this healthy and tasty Green gram dosa / Pesarattu and enjoy with Allam pachadi / Ginger chutney !
If you are looking for the easiest vegetable side dish, this healthy veggie stir-fry with mushrooms and zucchini is the one you should bank upon! This is super quick to make and pairs fantastic with any meat of your choice this holiday season! Why I love this Veggie Stir-Fry Since the time I started mindful eating, […]
The post Healthy Veggie Stir Fry with Mushrooms and Zucchini appeared first on Flavor Quotient.
Let’s welcome the sunny summer with this refreshing and hearty grilled chicken breast recipe! Load it up with your favorite fresh summer veggies and this will become your go-to meal in no time! Grilling meat and veggies is my most favorite type of cooking not only because of its ease of preparation, but also because I […]
The post Grilled Chicken Breast for Summer | Chicken Recipe for Your Protein Boost appeared first on Flavor Quotient.
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