Vegetarian recipes - Manjula's kitchen

Manjula's kitchen recipes

Rava Laddu (Sooji Ladoo)

2014. október 15. Manjula's kitchen 

Rava Laddu (Sooji Ladoo) Rava ladoo is a traditional Maharashtrian sweet. This is a popular ladoo prepared almost in every household for all the festivals. Rava ladoo is a simple and easy recipe but still exotic. Rava ladoo is made with roasted rava (sooji), coconut, ghee, sugar and nuts. Will make 14 ladoos Preparation time: 10 minutes Cooking time: 20 minutes Ingredients: - 1 cup sooji coarse, rava or semolina - 1/­­3 cup coconut powder - 1/­­4 cup clarified butter or ghee - 3/­­4 cup fine sugar - 2 tablespoons cashews crushed - 1 tablespoon raisins - 1/­­4 teaspoon cardamom crushed - Approx. 1/­­4 cup milk boiling hot Method - Heat one tablespoon of clarified butter in a small pan over medium low heat; roast the cashews for about 2 minutes until light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside. - Heat the remaining clarified butter in a frying pan over low medium heat; add rava and roast until it changes the color lightly this should take 6-7 minutes. It is important to stir continuously making sure rava roast evenly. - Add coconut and roast stirring continually for about 2 more minutes. Add nuts, cardamom, and sugar stir until everything mix well. Turn off the heat. - Add about 2 tablespoons of hot milk, mix it well mix should be moist add more milk as needed. - Allow the mixture to cool slightly. Make about 14 ladoos little smaller then golf ball, pressing about 1-1/­­2 tablespoon mixture between your palms. Add little more milk if you are enable to hold the mixture. - Serve them after at least one hour. Ladoos can be stored in air tight container for about 10 days. You will also enjoy! Puran Poli Maharashtrian specialty, Cereal Chivda a quick snack. The post Rava Laddu (Sooji Ladoo) appeared first on Manjula's Kitchen.

Happy Karva Chauth!

2014. október 10. Manjula's kitchen 

Happy Karva Chauth!To all the lovely married people: Happy Karva Chauth! This year Karva Chauth fall on October 11th. It is celebrated with great joy in the northern states of India. My elder daughter-in-law enjoys this special festival very much. She really takes pleasure in all the rituals associated with Karva Chauth. This day is celebrated by married women, who fast all day as a way to wish for their husband’s health and long life. Many husbands also join in on the fast as a way to show their suport for their wives. In the evening, families typically get together in groups to await the moon. Women dress up in their finest outfits and jewelry. Bright colors and gorgeous outfits are a must! The moon usually takes a long time to appear on this day! Finally, when the moon makes its appearance, everyone celebrates. Prayers are then done and the fast can then be broken. Dinner is typically a huge feast as it should be! This year I will be making Gulgula, Gatte Ki Kadhi, and crispy Spinach Pakoras: The post Happy Karva Chauth! appeared first on Manjula's Kitchen.

Contest 2014 September Winners

2014. október 9. Manjula's kitchen 

Contest 2014 September WinnersThere were many many sandwich recipes received and it was definitely a tough decision to make. I went through all of them and these are the five most complete and best recipes. Below are the winners this month and the top five entries. Congratulations to all participants: 1st Place: Coconut Sandwiches by Sudha 2nd Place: Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches by Adelina Srinivasan Congratulations to both of you!! Coconut Sandwiches Recipe by Sudha by Sudha Baked Chickpea Cutlet Sandwich by Adelina Srinivasan Surprise Door Sandwich by Kanwaljeet Chhabra Pita Sandwich by Sonal Open-faced Grilled Feta Sandwich by Priscilla Thank you to everyone else that also participated in the contest: - Hillary Condon - Linsy Patel - Ruchi x - saira rashid - VINITA CHAWLA - Flora Sharma - Briana - Manjula Bharath - Sonal - SONAL GAKHAR - Swetha - Pratima - Clarida James - Pallavi Mitul Dalwadi - Mayuri Bhanushali - Najla Sabir - Shilpi - Hidemi Walsh - Umayal Venkatachalam - amulya - Gurpreet Kharay - Ramya - Hema Rao - swathi amarendra - Gopal R. Rao - Indira - Shruti J - Jodi Taffel - Sowmya Madhavan - Kalpa krishnan - Kanwaljeet Chhabra - Jagruti Vyas - KANIKA KHANNA - Sabrin Osman Sattar - Sudha - Namratha - Geeta Bafna - Jayshree Navik - Shruti B Parekh - Shilpi Srivastav - Wardah - Adelina Srinivasan - Jyothi Gullapalli - Savithri - Dimpi Jain - Sonakshi srivastava - Priscilla - Carly Brown - Shreetanvi - Tanu Srivastava - Manjusha Praveen - Neeta Pai - Deepaviji - Priyadarshini Behera - Shubha - Nisha - Vani Lohit - Mahima Arampady - Krisha Parikh - Shilpi - SONALI BIRLA - hafsah haleem - Mifra Haleem - Neeru Goel - Sunita Raghav - Rameshwari Bansod - poulomee sinha - Julie DeMatteo - J. Emanuel - Divya Ravindran - Anita Kataria - Anu Kollon - Rajesh Karthikeyan - Kinjal Shah - R. Smriti Iyer - Rehana Khambaty - BALA JYOTHI R - Praveena - Muthu shanmuga sundari.R - karmafreechewy - Roshni kushalani - Bhavesh Jaglan - Archana - Paula Arnas - Gia - Sandhya Dinesh Tharayil - Nithin Shanbhogue The post Contest 2014 September Winners appeared first on Manjula's Kitchen.

Carrot Burfi (Gajar Ki Burfi)

2014. október 8. Manjula's kitchen 

Carrot Burfi (Gajar Ki Burfi) Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots. Carrot burfi taste absolutely divine. Everyone enjoys traditional homemade methai (sweet). Carrot burfi is perfect for special occasions. Gajar Burfi-Delicious fudge is made from carrots. Ingredients: - 2 cups carrot shredded - 2 cups milk - 1/­­3 cup heavy cream - 1/­­2 cup sugar - 2 tablespoons clarified butter or ghee - 1/­­4 teaspoon cardamom powder - 2 tablespoons chopped cashews to garnish Method - In a large heavy frying pan bring the milk, cream and carrots to boil over medium high heat.  Do stir occasionally, making sure milk does not burn in bottom of the pan. After milk comes to boil reduce the heat to medium. - Let carrot cook for about 25 minutes, until carrot mix become like a lumpy dough. Keep stirring occasionally at the same time keep scraping the sides. Last ten minutes stir continuously otherwise mix will burn from the bottom. - Add sugar, after adding sugar mix will again become very soft. Cook for about 10 minutes stirring continuously. Mix should be consistency of soft dough, add butter, and cardamom keep stirring for about another 4 minutes. Mix will be very lumpy. - Transfer mixture to the greased plate and press firmly into a square shape, approximately 1/­­2 inch high. - Let the burfi sit for at least two hour before slicing I prefer cutting in about 1-1/­­2 inch squares. - For garnishing put one cashew in center of every piece. You will also enjoy Chum Chum, Mango Cheese Cake, Enjoy! The post Carrot Burfi (Gajar Ki Burfi) appeared first on Manjula's Kitchen.

Cocktail Green Peas Samosa

2014. október 1. Manjula's kitchen 

Cocktail Green Peas Samosa Cocktail green peas samosas are tasty treat. These bite-sized crispy samosas are filled with spicy green peas. This was my mother’s go-to appetizer for special occasions, and she received many compliments. My cooking style is greatly influenced by my mother, a true inspiration!  Of course they taste out of this word when served hot. Serve with tamarind chutney. Recipe will make 24 Samosa, and will serve 6. Preparation time: 15 minutes. Cooking time: 30 minutes Ingredients: For crust - 1 cup All Purpose flour (plain flour or maida) - 1 tablespoon sooji fine (semolina) - 1/­­4 teaspoon salt - 2 tablespoons oil - Approximately 1/­­3 cup look warm water For filling - 2 cups boiled green peas I am using frozen green peas - 2 tablespoons oil - 3 teaspoons coriander powder (dhania) - 1 teaspoon red chili powder - 1 teaspoon mango powder (amchoor) - 1/­­4 teaspoon garam masala - 3/­­4 teaspoon salt (adjust to your taste)  Method for Dough - Mix flour, sooji, salt, oil and water together to make soft dough (add water as needed). - Knead the dough to make it smooth and pliable. - Cover the dough and let it sit least ten minutes. To Make Filling - Boil the green peas over medium heat with 1 cup of water, until peas are tender. Drain the water, squeeze the excess water, and pat dry. Mix all the dry ingredients to the peas, coriander, chili powder, garam masala, mango powder and salt. - Heat the oil in a frying pan over medium heat, and put the green peas mix, stir fry and keep mashing, stir fry until no moisture left, but it should not be powdery.. This should take about 10-12 minutes. - Turn off the heat and let the let the filling cool to room temperature. Making samosas - Knead the dough for a minute. - Divide the dough into 12 equal parts and roll into balls. - Roll each ball about 4-1/­­2-inch diameter and cut each circle in half. - Take one semicircle and wet the sides lightly all around and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed. - Fill the cone with about 1 teaspoon of filling. Press this filling down. - Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely. - Continue filling the rest of the samosas. - Heat about 1 inches of oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly. - Place the samosas in the frying pan a few at a time, they should not overlap. - After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden-brown color on all sides. This should take about 8 minutes. If you use a high heat, the samosa crust will be too soft and not cook properly. - Take the Samosas out over paper towel; it will absorb extra oil. - Cocktail Samosa goes well with tamarind chutney. The post Cocktail Green Peas Samosa appeared first on Manjula's Kitchen.

Sweet (Boundi) Boondi

2014. szeptember 25. Manjula's kitchen 

Sweet (Boundi) Boondi Boondies are a mouthwatering snack like dessert. Boondies are small fried round drops made with gram flour (besan). Traditionally ladoos are made from sweet boondies. Ladoos are popular for special occasions, like graduation, marriage, birth of child etc. I am planning do the boondies with my favorite variations.  When I am making boondies my grandkids are fascinated watching, how the little balls are forming, by just pouring the batter through the ladle with holes. Sweet boondies are all time favorite with my family, with little variations of their choice. Recipe will serve 6 Preparation time 10 minutes Cooking time 29 minutes Ingredients: - 1 cup besan (gram flour) available in Indian grocery stores - 1 teaspoon sooji fine (semolina) - 1 teaspoon oil - Approx. 3/­4 cup of water For syrup - 1-1/­2 cup sugar - 1 cup water - 1/­8 teaspoon cardamom powder - Few drops of lemon juice Oil to deep fry The critical part of boondi making is to use the right kind of flat skimmer, or ladle with several round holes. It is used for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls( Boondies). Method - Boil the water and sugar in a sauce pan on medium high heat, stir to dissolve the sugar, lower the heat to low and let it simmer for2 to 3 minutes. Turn the heat off. - Mix the besan and sooji. Add water slowly and make the batter to pourable consistency, batter should have no lumps and is very smooth. Add the oil mix it well. - Heat the oil in a frying pan over medium high heat. Frying pan should have at least 1 of oil. Oil should be moderately hot, to test the oil drop a batter in the oil, batter should rise immediately without changing color. - Hold the skimmer about 2 inches above the oil over the center of the frying pan. Pour some of the batter onto the skimmer to cover all of the holes. - Batter will start dropping through the holes into the oil. If the batter doesnt drop right away through the holes. Add little more water to the batter and start again. Drop enough boondesi into the oil so they just cover the surface of the oil in frying pan in a single layer. - Fry the boondies until the sound of sizzling stops and boondies are light gold in color. Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix. - Before making the next batch of boondies, wipe clean the skimmer. This helps to keep the boondi round. - Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between while making boondies. - When finished frying the boondies, let them soak in the syrup for few minutes. Add the crushed cardamom to the syrup. Drain the excess syrup. Boondies are ready to serve. Serving suggestions - For Sweet boondies: Garnish the boondies with sliced almonds and pistachios. - Garnish with chocolate gnash. - Serve with vanilla ice cream. - Other ways to serve boondi:   With yogurt to make raita a popular side dish. - Serve them as salted snack adding chat masala.  Note: To serve Boondies as raita or salted snack do not add the boondi in sugar syrup. They make a crunchy dish. Enjoy! The post Sweet (Boundi) Boondi appeared first on Manjula's Kitchen.

Nimki (Salted Fried Crackers)

2014. szeptember 21. Manjula's kitchen 

Nimki (Salted Fried Crackers) Nimki (Namak Para) is a popular classic savory snack. You can serve nimkies with pickle at tea time, or enjoy as is! For all those upcoming holidays nimkies make a good snack to have around. They also make good homemade holiday gift. This recipe will make 18 nimkies, and will serve 6. Preparation time 15 minutes Cooking time 20 minutes. Ingredients: - 1 cup all-purpose flour, (maida, plain flour) - 2 tablespoons sooji fine, samolina - 2 tablespoons oil - 3/­­4 teaspoon salt - 1/­­4 teaspoon cumin seeds - Approx. 1/­­4 cup warm water - 18 whole black pepper for garnishing - Also need oil to fry Method - Mix the dry ingredients all purpose flour, sooji, salt, and cumin seeds, add the oil and mix it well. - Add water slowly to make firm dough. Cover the dough and set aside for at least ten minutes. - Divide the dough into 18 equal parts. - Take each part of the dough and make them in smooth round shape. Roll them into thin circles should be about four inch diameter. - Prick each nimki with a fork in 10 to 12 places, (to prevent puffing the nimkies when frying. Fold the rolled nimki into triangle dont press it, prick them lightly from both sides 2 to 3 times. Take one whole black pepper and press it in the center. Repeat the processes roll all the nimkies before frying. - Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up very slowly. - Fry nimkies in batches, making sure to place just enough nimkies to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 7 to 8 minutes. - Take them out over paper towel, which will absorb the extra oil. Notes - If the nimkies are cooked on high heat, they will not be crisp. - Nimkies can be stored for a month in airtight containers. Try these nimkies with any of these condiment Cranberry Relish, Mango Pickle, Rhubarb Chutney  Enjoy! The post Nimki (Salted Fried Crackers) appeared first on Manjula's Kitchen.

Contest 2014 September

2014. szeptember 10. Manjula's kitchen 

As the school season is now underway, I thought sandwich recipes would be a good idea for this month. The specific rules are the following: - You can do any type of sandwich (grilled or cold). - You must also create a homemade condiment or spread. - It must be vegetarian and also egg-less. - Please submit only ONE recipe. In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Below is my checklist: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your NAME along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. If the photo is too low resolution, I cannot accept the recipe. - The deadline is September 27th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest** The post Contest 2014 September appeared first on Manjula's Kitchen.

Kurkuri Bhindi (Spicy Crispy Okra)

2014. szeptember 7. Manjula's kitchen 

Kurkuri Bhindi (Spicy Crispy Okra) Kurkuri Bhindi is a delicious twist to Masala Bhindi. Kurkuri means crispy and Bhindi means okra. This spicy, crispy okra is simply delicious. The okra is marinated in spices, coated with flour, and then deep fried for a satisfying crunch. Kurkuri bhindi especially goes well with Moong Dal Soup and Rice. Kurkuri bhindi can also be served as a snack, or appetizer. Preparation time: 15 minutes Cooking time: 20 minutes Recipe will serve 4. Ingredients: - Approx. 1/­­2 pound okra (bhindi) - 1 teaspoon salt - 1/­­2 teaspoon cumin seed (jeera) - 1 tablespoon coriander powder (dhania) - 1 teaspoon red chili flakes - 1/­­2 teaspoon mango powder (amchoor) - 1/­­4 teaspoon turmeric (haldi) - 2 tablespoons besan (gram flour) available in Indian grocery stores - 1 tablespoon rice flour Oil to fry Method - Wash and pat dry the okra, cut off the tops and bottom of the okra. Cut the okras vertically into thin slices. - Lightly massage the okra with fingers, doing this some of the seeds will come out of the okras remove the seeds; it is not necessary to remove all the seeds. - Sprinkle all the spice salt, cumin seeds, coriander powder, chili flakes, mango powder, and turmeric over okra and mix it well. Okras should be well coated with spices. Let it sit for about 10 minutes. Okras will become moist because of the salt. - Sprinkle besan, and rice flour over bhinidies, mix slowly and keep mixing by lightly rubbing them until okras are coated well. - Heat the oil in frying pan moderately over medium high heat. Fry the okras in batches without over crowding. Fry them till they are golden brown this should take about seven minutes. Take the okra out and place them on paper towels to absorb the excess oil. - Kurkuri bhindi, crispy okra is ready to be served. I enjoy these kurkuri bhindi especially with mixed dal and rice. The post Kurkuri Bhindi (Spicy Crispy Okra) appeared first on Manjula's Kitchen.

Bread Dahi Vada

2014. augusztus 20. Manjula's kitchen 

Bread Dahi Vada Bread dahi vada is a quick and delicious version of the original dal - lentil vadas.  There is no soaking of lentil required, no grinding and no frying required; this is an instant version of dahi vada. This can be served as a snack or appetizer. Serves 4 Preparation time 15 minutes Cooking time 20 minutes Ingredients: - 8 slices of white bread - 2 tablespoon oil For Filling - 3 tablespoons shredded coconut; I am using frozen shredded coconut, available in Indian grocery stores - 1/­­4 teaspoon salt - 2 teaspoons ginger finely chopped - 2 teaspoons green chili finely chopped - 2 teaspoons sliced almonds For Serving - 1-1/­­2 cups yogurt (curd, Dahi) - 1/­­4 cup tamarind chutney check the recipe on my website - 1/­­2 teaspoon salt - 1/­­2 teaspoon red chili powder  Method - Mix all the ingredients for filling coconut, salt, ginger, green chili, and almonds, set aside. - Cut bread slices into rounds, I am using 3 cookie cutter. - Lightly wet one side of the bread and put 2 teaspoons of filling in center and fold the bread in half, forming semi-circle. Press the edges together with your fingers. Make sure the edges are sealed. - Continue filling rest of the vadas in the same manner. - Brush the vadas both side lightly with oil, and toast them in toaster oven just enough that bread has become light golden brown. You can also bake them in oven. - Serving the vadas - Whip the yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add the salt, adjust to your taste. - When ready to serve soak them in water for one minute and squeeze the vadas lightly between your both palms. - Dip them in yogurt one at a time and arrange them in serving plate, sprinkle the red chili powder to your taste, it is optional, drizzle the tamarind chutney and few pieces of cilantro, and gives a nice color. - Bread dahi vadas are ready to serve. The post Bread Dahi Vada appeared first on Manjula's Kitchen.

Contest 2014 August

2014. augusztus 11. Manjula's kitchen 

One of the festivals this month is Krishna Janmashtami falling on August 17th.  This festival is the annual celebration of the birth of Lord Krishna. As part of the celebration, grains should not be consumed during this day of fasting. In observance of this festival, this month’s contest is to make a grain free recipe. The specific rules are the following: - You can do any type of recipe (appetizer, dessert, etc) - You may not use any grains in the recipe. - You can use milk, yogurt, paneer, nuts, fruit, seeds, etc as examples. - You may not use onion or garlic in the recipe. - It must be vegetarian and also egg-less. - Please submit only ONE recipe. In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Below is my checklist: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your NAME along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. If the photo is too low resolution, I cannot accept the recipe. - The deadline is August 29th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest** The post Contest 2014 August appeared first on Manjula's Kitchen.

Coconut Ladoo

2014. augusztus 6. Manjula's kitchen 

Coconut Ladoo Coconut ladoos are a rich, sweet dessert-snack. This is made for many festive occasions. Coconut laddoo is a very simple and easy recipe to make. These are made with few ingredients. Traditionally in Indian households ladoos are served as fudge candies. Makes 14 ladoo Preparation time 5 minutes Cooking time 40 minutes Ingredients: - 1-1/­­4 cup coconut freshly grated or frozen, available in Indian grocery stores - 3 cups milk - 1/­­2 cup sugar - 1/­­4 teaspoon cardamom powder   Method - Boil the milk and coconut in heavy bottom pan over medium high heat (I am using heavy non stick pan), do stir occasionally. - After milk comes to boil reduce the heat to medium and cook for 25-30 minutes, until all the moisture is absorbed and coconut is thick and creamy consistency. - Add sugar and cardamom to the coconut and cook for 7-8 minutes stir continuously, until all the moisture is absorbed. Coconut mix will be thick and crumbly in consistency. Turn off the heat. - Spread the coconut mix on the plate and let it cool of to the room temperature. - To make the ladoos, take about 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball. Adjust the size of ladoo as you prefer. - Ladoos are ready to be served; you can refrigerate them for about two weeks. Enjoy! The post Coconut Ladoo appeared first on Manjula's Kitchen.

Kulcha (Punjabi Flatbread)

2014. július 23. Manjula's kitchen 

Kulcha (Punjabi Flatbread) Kulcha is a soft textured flatbread; this is very popular in northern states of India. They can be made in a tandoor (clay oven) or on a skillet. I am using a skillet. Traditionally kulchas are served with spicy chole (chick peas). This delicious combination is known as “Chole kulcha”.  This is also another popular street food. Recipe will serve 2.  Ingredients: - 1 cup of all purpose flour (plain flour or maida) - 1/­­2 teaspoon baking powder - 1/­­4 teaspoon baking soda - 1/­­2 teaspoon salt - 1/­­2 teaspoon sugar - 1 tablespoon oil - 2 tablespoon yogurt (curd or dahi) - Approx. 1/­­4 cup milk use as needed Also need - 1/­­4 cup of all purpose flour for rolling - 1/­­2 teaspoon nigella seeds (kalaunji) - 1 tablespoon cilantro chopped (hara dhania) - 1 tablespoon clarified butter, ghee  Method - In a bowl mix all the dry ingredients, flour, baking powder, baking soda, salt, and sugar, and sieve the flour to make sure even mixing. - Add oil and yogurt to the flour and mix it well, add milk as needed to make soft dough. Dough should be soft but not sticking to hand. Knead the dough to make smooth and pliable. - Cover the dough and let it sit for about 2 hours. - Knead the dough for few seconds and divide into four equal parts, roll them into patties. Take one patty press it in dry flour from both sides and roll in about 6 circle, if dough  start sticking to the rolling pin or rolling surface dust little more dry flour. - Heat the skillet (iron skillet works the best) on medium heat. Skillet should be moderately hot. Wipe the skillet with few drops of oil. - Place the kulcha over skillet. Sprinkle few drops of water. Sprinkle few nigella seeds and little cilantro over the kulcha while kulcha is still wet, and press it with the spatula. - When the kulcha start to change color and start bubbling flip it over. There will be some golden brown spots. Wait about a minute and flip it over again. - Kulcha should have golden brown spots from both sides. Kulcha should not be cooked on high heat otherwise it will not cook through. - Kulcha is ready, butter the kulcha before serving. Serving Suggestions Traditionally kulchas are served with punjabi chole or serve with any rich gravy based side dish like palak paneer or dal makhani. The post Kulcha (Punjabi Flatbread) appeared first on Manjula's Kitchen.

Dal Bati (Rajasthani cuisine)

2014. július 9. Manjula's kitchen 

Dal Bati (Rajasthani cuisine) When you mention about Rajasthani food dal bati has to be on the top of the list, otherwise it is incomplete. Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread rolls and the combination is known as dal bati. Traditionally bati is cooked over charcoal, but oven also works great. My daughter in law is from Jaipur, Rajasthan; I can entice her any time just mentioning dal bati and gatte ki kadhi.  First time I had dal bati in Jaipur, Apno Gaon a restaurant with village setting that was a memorable experience. They served dal bati with buttermilk known as chaach. I suggest having this for leisurely lunch/­­dinner. Recipe will serve 2 Makes 8 Batties Ingredients: For Dal - 1/­­4cup chana dal (split gram) - 1/­­4 cup toor dal - 1/­­4 cup moong dal (split with skin) - 1/­­4 cup urad dal (split black lentil with skin) - 1/­­4 teaspoon turmeric (haldi) - 2 teaspoon ginger grated - 1-1/­­2 teaspoons salt - 1 teaspoon coriander powder (dhania) - 2 teaspoon mango powder (amchoor) - 1/­­2 teaspoon garam masala For seasoning - 3 tablespoons clarified butter (ghee) - 1 teaspoon cumin seeds - 1/­­8 teaspoon asafetida (hing) - 1/­­2 teaspoon chili powder - 2 dried red chili broken in pieces For Bati - 1 cup whole wheat flour (roti ka atta) - 1/­­4 cup fine sooji (semolina) - 1/­­8 teaspoon baking powder - 1/­­2 teaspoon salt - 1/­­4 cup clarified butter (ghee) - 1/­­2 cup milk use as needed For serving - About 1/­­4 cup hot clarify butter (ghee) Method - Combine all dals, wash changing water few times. In a pressure cooker add dal with 4 cups of water, salt, turmeric, coriander powder, and ginger, cook on medium high. - After pressure cooker start steaming lower the heat to medium and cook for about eight minutes. Turn off the heat; wait until all the steam has escaped before opening the cooker. - Dal should be soft and mushy, consistency of the pourable batter, if needed add hot water. The consistency of the dal will thicken over time. - Add garam masala and amchoor, mix it well. - Heat ghee in a small saucepan for seasoning; after ghee is moderately hot add cumin seeds as they crack add asafetida, red chilies and red chili powder.  Stir for a few seconds. To prevent the spices from burning, you may add 1 teaspoon of water.  Pour spiced Chaunk over dhal. Mix it well and let it simmer for two to three minutes. - Dal is ready. For the Bati - Preheat the oven to 350 degree F. - In a mixing bowl mix all the dry ingredients together, flour, sooji, salt and baking soda. Add the ghee and mix with fingers, add the milk as need to make firm dough, knead the dough well. Set aside for about 10 minutes. - Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball and will have cracks all over; this will help them to cook all the way through. Arrange the batis over cookie sheet about one inch apart and place the pan on middle oven rack and bake at 350 degree F in a preheated oven for 25 minutes. Turn them over and bake for another 30 minutes until batis are golden brown all around. - Break one bati from one side to make sure they have cooked through. How to Serve - Break the bati into two pieces and pour about one teaspoon of hot melted ghee over and serve with bowl of hot dal. - If you have baked the batties earlier heat the batties in oven for about 10 minutes. Enjoy! The post Dal Bati (Rajasthani cuisine) appeared first on Manjula's Kitchen.

Contest 2014 June Winners

2014. július 5. Manjula's kitchen 

Contest 2014 June WinnersThere were many entries this month for June. I went through all of them and these five really stood out to me. Here are the winners this month and the top five entries. Congratulations to the winners and all participants: 1st Place: Honeydew Melon Kulfi by Anu Saxena 2nd Place: Cantaloupe Rice Pudding by Nisha **Update: Original 1st place winner was disqualified after receiving note and verifying that recipe was copied from the internet. 1st place now goes to Anu Saxena and 2nd place now goes to Nisha. Congratulations to both of you!! Honeydew Melon Kulfi by Anu Saxena Cantaloupe Rice Pudding by Nisha Watermelon Cream Jello Cake by Sree Eggless Melon Cake by Prachi Agarwal Thank you to everyone else that also participated in the contest: - Monica Jain - Meghana - Maria - Bijal Samani - Saranjeet Kaur - Thangalakshmi - Jiya Lakhani - Zwiina Mariyam - Priyanka Saluja - Seema Sareen - Harshil - Alliha Raja - Nimisha Nohria - Ruaani Ahmad Baba - Vani - Dimpi Jain - Anna - Shruti Soumya Panigrahi - Payal Maheshwari - Jamie Flynn - Ashwini Bangaradka Musti - Renuka Swaroop - Roohi Manaf - Aakanksha Soni - Meenu Prakash - Priyanka Samaiya - Anjali - Hala Hassan - Barjish Sheikh - Divya Ravindran - Reena Rai - Francesca - Payal Maheshwari - Archana - Sujatha Natarajan - Fousiya Faizal - Mehar Banu - Payal Wattal - Wai Leng Loke (kelly) - Anu Saxena - Shauna Havey - Saranya Anand - Vienna - Sandhhya Raja - Fhami - Janani Koushik - Malvika Sharma - Gayathri Gupta - Prachi - Anusha - Yelena - Sonika Maheshwari - Hana Splichal - Shubha - Ramya Raman - Soumya - Priscilla - Harpreet Kaur - Nibedita - Anuradha - Bhavani Eswar - Srividhya Gopalakrishnan - Shreya The post Contest 2014 June Winners appeared first on Manjula's Kitchen.

Handvo - Baked Spicy Lentil Cake

2014. július 2. Manjula's kitchen 

Handvo - Baked Spicy Lentil Cake Handvo is a popular Gujrati snack. This is a baked, spicy lentil cake made with rice and different lentils fermented batter mixed with spices. This is served with chutney. Handvo is crisp outside and soft inside. I have many requests for this recipe and decided to give a try. Finely after trying few times I was happy with my last trial. Now it is the time for me to try out this recipe with friends including friends from Gujrat as they were asking for the recipe. I said wow, so here is the recipe. Recipe will serve 8 Ingredients: - 1 cup rice - 1/­­4 cup chana dal - 1/­­4 cup urad dal split with skin - 1/­­4 cup toor dal - 1 teaspoon turmeric - About 1 inch piece ginger chopped - 1-2 green chili adjust to taste - 1-3/­­4 teaspoons salt - 2 teaspoons sugar - 1/­­8 teaspoon asafetida - 1/­­2 cup yogurt - 2 tablespoon oil - 1 cup laucki shredded (opo squash, bottlegourd, doodhi) - 1 teaspoon lemon juice - 1 teaspoon Eno fruit salt For Seasoning - 1 tablespoon oil 1 teaspoon - 1 teaspoon mustard seeds - 1/­­8 teaspoon asafetida - 1 tablespoon sesame seeds Also need - 2 teaspoon oil to grease the baking pan - 8×8 baking pan, for this recipe I prefer glass baking pan Method - Wash and soak rice, chana dal, toor dal, and urad dal in about four cups of water for at least four hours. - Drain the water and blend soaked rice, lentil, ginger, green chili lightly coarse texture, (try not to use any water). I prefer to use food processor, add yogurt, turmeric, salt, sugar and asafetida, blend it again for few more seconds. Transfer the dal mix into a bowl and let the mix ferment for about 10 to 12 hours. - Add the opo squash, 2 tablespoons of oil, lemon juice to the fermented dal mix and mix it well. Add ENO to the mixture and mix, this will make the handvo mix light and fluffy. - Grease the 8×8 baking pan generously and pour the handvo mix into the greased pan. Tap the pan; it will help spreading the mix evenly. - Sprinkle the sesame seeds over the handvo batter. - Heat the oil for seasoning in a small pen over medium heat, after oil is moderately hot add the mustard seeds and asafetida as mustard seeds crack, turn off the heat. - Drizzle the seasoning over the top of the sesame seeds. - Cover the pan with aluminum foil and place the pan on middle oven rack and bake at 350 degree F, preheated oven for 20 minutes. - Remove the foil and bake for another 20 minutes until top of the handvo is light golden brown or until knife inserted in center of the cake comes out clean. - Let the handvo cool off for about 15 minutes. Cut them in sixteen pieces. Handvo is ready to serve. The post Handvo – Baked Spicy Lentil Cake appeared first on Manjula's Kitchen.

Moong Dal Khichdi

2014. június 18. Manjula's kitchen 

Moong Dal Khichdi Moong dal khichdi is a very basic and healthy food. Every house hold has their own recipe for khichdi. At my home khichdi was made with split moong dal and rice. I have added the laucki (ghia, opo squash, bottle gourd), to make this a more complete one dish and one pot meal. Recipe will serve 3 Ingredients: -  1/­­2 cup rice -  1/­­2 cup moong dal - 2 cup shredded opus also known as bottle guard, laucki or ghia, you can also use zucchini shredded with skin on - 1 tablespoon clarified butter (ghee) if you are vegan replace the ghee with oil - 1 teaspoon cumin seeds (jeera) - 1/­­8 teaspoon asafetida (hing) - 1-1/­­4 teaspoon salt - 2 teaspoon ginger finely grated (adrak) - 3-1/­­2 cups water For serving - 2 tablespoons hot clarified butter (ghee) optional Method - Wash and soak the rice and moong dal in about 3 cups of water for at least 15 minutes. Drain the water and set aside. - Heat the clarified butter in a pressure cooker over medium high heat. When butter is moderately hot, add cumin seeds and asafetida. After the seeds crack add all the other ingredients for khichdi and stir. - Close the pressure cooker and seal the exhaust, or put the weight. - After the pressure cooker start steaming lower the heat to medium and cook for about 7 minutes. - Turn off the heat and wait until steam has stopped before opening the cooker. - Mix the khichdi well, dal and rice should be very soft, little mushy. Consistency of the khichdi should be like runny dough. Note: as khichdi cools will become little thick. If needed add boiling water too adjust the consistency of your liking. - Traditionally hot butter is poured over khichdi before serving, serve hot. - Serve the khichdi with pickle, yogurt and papdam. Enjoy! The post Moong Dal Khichdi appeared first on Manjula's Kitchen.

Mango Panna Cotta

2014. június 11. Manjula's kitchen 

Mango Panna Cotta Mango panna cotta is a delicious, easy, light and refreshing dessert. Mango and coconut milk together makes it a layered, tempting vegan delight that is hard to resist. Serves 8 Ingredients: for Cream Layer - 1 can (14 oz) coconut milk unsweetened - 1/­­4 cup sugar - 1teaspoon vanilla extract - 1-1/­­2 teaspoon agar-agar for Mango Layer - 1-1/­­2 cup mango puree, (I used 1-1/­­2 mango, mango should not be over ripe) - 2 teaspoons lemon juice - 1/­­4 cup sugar use as needed depend on sweetness of mango - 1-1/­­2 teaspoon agar-agar Also need a setting/­­serving dish I am using 5-1/­­2 x 7-1/­­2 pyrex/­­glass rectangle dish. You can also make them in individual serving bowls or glasses. Method  For Cream Layer - In a sauce pan add the coconut milk and sugar, bring it to boil over medium heat. Boil for 3-4 minutes. - Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar and vanilla to coconut milk, boil for about 2 minutes, mixing continuously making sure there are no lumps. Turn off the heat. - Whisk the milk for a few minutes and pour into the dish. Let this sit for about 25 minutes before adding the mango layer. Note: as coconut will cool it will be getting firm like jello, before adding the mango layer coconut layer should be firm but not settled all the way completely. For Mango Layer - In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for 2-3 minutes. - Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar to the mango pulp, boil for about 2 minutes mixing continuously, making sure there are no lumps. - Turn off the heat, whisk for few minutes. - Pour the mango puree over coconut, coconut milk should be little firm. - Refrigerate for about three hours before serving. Slice the panna cotta in individual serving pieces. White and yellow makes this look beautiful. - Mango panna cotta can be refrigerated for 5-6 days. Enjoy! The post Mango Panna Cotta appeared first on Manjula's Kitchen.

2014 May Contest Winners

2014. június 5. Manjula's kitchen 

Thank you for sharing your stories about what makes your mother’s so special to you. I really enjoyed reading all of them. Here are the winners this month (randomly chosen): 1st Place: tasneemzafar (#9655) 2nd Place: prachi agarwal (#9985) Congratulations to the winners and all participants. The post 2014 May Contest Winners appeared first on Manjula's Kitchen.

Dal Paratha (Stuffed Indian Flat Bread)

2014. május 28. Manjula's kitchen 

Dal Paratha (Stuffed Indian Flat Bread) Dal Paratha, or Bikanare Paratha, this is best described as Indian stuffed flatbread. This delicious bread is filled with cooked chana dal and a variety of spices. However, unlike other stuffed parathas these are rolled super thin. These parathas are a Rajasthani delicacy. Makes 8 Ingredients: for Dough - 1 cup all purpose flour, (plain flour, maida) - 1/­­4 teaspoon salt - 1 tablespoon oil - About 1/­­3 cup lukewarm water for Filling - 1/­­2 cup chana dal, available in Indian grocery stores - 1/­­2 teaspoon salt - 1 teaspoon fennel seed powder, (saunf) - 1/­­2 teaspoon red chili powder, adjust to taste - 1/­­8 teaspoon asafetida (hing) Also Need - 1/­­4 cup all purpose flour, for rolling - 2 tablespoons oil for cooking paratha Method for Dough - Mix the flour, salt and oil. - Add the water slowly, mixing with your fingers as you pour. - Dough should be soft, do not knead the dough. - Cover the dough and let it sit for at least fifteen minutes. for Filling - Boil the chana dal with two cups of water on medium high heat. After dal comes to boil, reduce the heat to medium and let it cook until dal is very soft. If needed add little more water. Strain the dal removing the access water if needed. - consistency of soft dough. Consistency of dal is very important for this recipe. If dal is too soft it will be difficult to do the filling, then stir fry the dal to bring to the right consistency. If it is too dry and crumbly add little water. - In a bowl mix dal with salt, fennel powder, chili powder and asafetida. Adjust the pepper and salt to taste. Set aside. Making Paratha - Divide the dough and filling into eight equal parts and form into balls. - Roll dough ball lightly in dry flour and roll into a 3 circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle three to four minutes. - Meanwhile heat an iron or other heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. - Press the filled ball lightly on dry flour from both sides. - Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into seven-inch circle. - Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over. You will notice some golden-brown spots. - After a few seconds, drizzle half teaspoon of oil over the paratha. Flip the paratha and put again half teaspoon of oil. Lightly press the puffed areas with a spatula. This will help paratha to puff. - Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. - Parathas are best served hot and crispy. They will be soft as they cool off. - Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated six to seven days or frozen for up to a month. Re-heat using a skillet or oven. But they taste great at room temperature. Serving Suggestions: Dal parathas go well with yogurt gravy potatoes, aloo mattar (potatoes with green peas) or plain yogurt. The post Dal Paratha (Stuffed Indian Flat Bread) appeared first on Manjula's Kitchen.

Watermelon Cooler - Lemonade

2014. május 14. Manjula's kitchen 

Watermelon Cooler - LemonadeClick here to view the embedded video. Watermelon cooler is a refreshing summertime drink. Made with cubed watermelon, ginger ale, lemon juice and a few spices, it is sure to please.  Serves 2 Ingredients: - 2 cups watermelon cut in small pieces - 1-1/­2 tablespoons lemon juice - 2 teaspoons ginger juice - 2 tablespoons sugar - 1/­2 teaspoon black salt - Pinch of black pepper powder - Approx. 3/­4 cup ginger ale - About 1 cup ice cubes  Method - In a blender place watermelon, lemon juice, ginger juice, sugar, pepper and salt together and blend until it is smooth.  Add ice and blend it again until ice is crushed. - Pore the drink in a glass filling the glass up to 3/­4 and add ginger ale, serve immediately. Related RecipesMint LemonadeWatermelon Blueberry Mint Spicy LassiSpicy Coconut LemonadeCabbage Chana Dal SaladSoya Fruit Nut Magic SmoothieChilled Emerald Soup with Cheese CrackersCucumber CoolerMango SlushCucumber Honeydew Cooler with Blueberry IceCorn Vegetable Soup The post Watermelon Cooler – Lemonade appeared first on Manjula's Kitchen.

Contest 2014 May

2014. május 6. Manjula's kitchen 

Mother’s Day is coming up this weekend! For this month’s contest, I would love to hear what makes your mother so special to you. What is your mother’s favorite vegetable recipe? Share some valuable cooking lessons she has taught you over the years. Feel free to share anything else about your mother. Please post your answers on the discussion forum topic: Mother’s Day 2014 that I have created. The winners will be selected randomly from all the forum post entries. Below is my checklist: - You will not have to email me anything this time. You can simply leave a posting on the Mother’s day forum topic. - If you are creating a new account for the forum, please enter your email address in the profile so that I can contact you after the contest is over. Don’t worry, your email address will not be public (only I will be able to see it). - The deadline is May 31th. - The winner will be featured on the homepage and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Refreshing Spring Fruit Salad

2014. május 2. Manjula's kitchen 

Recipe submitted by Wai Leng Loke (Kelly) This delightful and refreshing Spring Fruit Salad treat is 100% vegetarian and vegan. It was a hit with my boyfriend and even his young nieces. I hope you will enjoy this recipe as much as we do! Prep Time: 30 mins Serves about 6 to 8 Ingredients: - 1 large ripe mango, peeled and diced - 1 lb organic strawberries, sliced - 1 ripe avocado, peeled and diced - 1 ripe Bartlett pear, peeled and diced Ingredients for Citrus Sesame Dressing: - Juice from 1 orange - Juice from 1 lemon - 2 teaspoon roasted sesame oil -  1/­2 teaspoon fennel seeds, dry roasted and crushed -  1/­4 teaspoon fresh thyme, rough chopped - Salt and pepper to taste - Mixed sprouted micro greens, for garnish Method - Make dressing. Mix all ingredients for Citrus Sesame Dressing in a mixing bowl and whisk until a slight emulsion forms. Set aside. - Dice mango and slice strawberries. Put diced mangoes in a large mixing bowl and set aside. Place strawberries in another bowl or plate and set aside. - Dice pear and avocado and add to mangoes in the large mixing bowl. Toss in a few tablespoons of the dressing. The citrus juices will prevent the avocado and pear from turning brown while you plate the salad. - Lay strawberry slices in a circular ring on a salad plate. - Spoon out a generous portion of the diced mangoes, avocados and pears and place in the center of the ring of strawberry slices. About 3 to 4 tablespoons. - Top with sprouted micro greens. - Then drizzle some of the citrus sesame dressing over the top. Related RecipesTropical Spring Salad with Mango Orange DressingBean Sprouts Salad Spring RollBeet salad with Mango dressingFruit FiestaSpring Spinach and Strawberry SaladVery Berrilicious SaladSlice SaladSpicy Sesame PotatoesMelon Medley Salad with Citrus-Ginger DressingSalad Stuffed Cabbage Samosas

Melon Medley Salad with Citrus-Ginger Dressing

2014. május 2. Manjula's kitchen 

Recipe submitted by Mir Afroze Ali The sweet fruits combined with the spiced, citrussy, tangy ginger syrup dressing are immensely refreshing. Scooped into small balls of eye-catching colors and served in the melon shells, this definitely makes the prettiest of fruit salads and it really does taste as good as it looks! Ingredients: - 1/­2 of a medium sized watermelon, preferably seedless - 1 medium sized honeydew melon - 1 medium sized canteloupe /­ galia melon /­ charentais melon - 1/­2 of a large firm and ripe papaya (optional) - 1 large firm and ripe mango (optional) - For the dressing: - 1/­3 cup water - 1/­4 cup sugar - 1 teaspoon ground ginger /­ 1 inch piece fresh ginger, finely grated - 2 tsp fennel seeds - 1/­2 cup orange juice - 2 teaspoons dried mint leaves /­ 2 tablespoon chopped fresh mint - 2 teaspoons grated lime zest Method Prepare the fruits: - Cut the melons into neat halves and scoop out the flesh using a fruit baller. Scoop out as many neat balls as possible and then scrape off the rest of the melon flesh with a knife. Set aside the empty shells. - Halve the papaya without peeling and similarly scoop out the fruit into as many neat balls as possible. - Peel the whole mango without cutting and again scoop out the flesh into balls - Toss together the fruits, cover and refrigerate until serving time. Make the dressing: - In a small saucepan add the water, sugar, ginger and fennel seeds and bring to a boil. Reduce heat and cook till the mixture is reduced to half and syrupy. Set aside to cool completely. - Add the orange juice, mint and lime zest to the cooled syrup and mix well. If possible chill the syrup in the refrigerator before serving. Serve: - In a large bowl, toss together the fruits and the syrup dressing to coat well. If desired, reserve some syrup to serve on the side. - Place the salad in any of the empty melon shells (make sure to pour in all the juices and syrup) and garnish with fresh mint. - Enjoy this delicious and healthy fruit salad ! Related RecipesFruit FiestaBeet salad with Mango dressingFruit ChaatArugula And Melon SaladBean Sprouts Salad Spring RollSlice SaladTropical Spring Salad with Mango Orange DressingRefreshing Spring Fruit SaladSpicy Coconut LemonadeCucumber Salad

Banana Salad

2014. május 1. Manjula's kitchen 

Banana Salad Recipe submitted by Bhawna Bagri This delightful banana salad should be prepared be just before serving. Otherwise, the bananas will begin to brown. I usually prepare this salad on my Monday fasting. Ingredients: - Curd-2 cups - Banana-2 ripe and cut it into slices - Green chili-2 finely chopped - Red chili powder-1/­4 tsp - Sugar-1/­2 tbsp or to taste - Salt to taste - Coriander leaves- chopped for garnishing Method - Put the curd in a mixing bowl and beat until smooth. - Add sugar,chilies and coriander leaves and stir well with a spoon. - Add the banana and salt and mix it again and serve immediately. Enjoy!!! Related RecipesChocolate Coconut Ice Cream with Crunchy ToppingsFruit ChaatSpinach and Broccoli KoftaCurried Quinoa Salad with Roasted CauliflowerMango Puff PuffsRefreshing Spring Fruit SaladFruit FiestaPhalahari AloobadeMoong Dal FingersApple Custard with Strawberry Sauce

Making of my Eggless Chocolate Cake Recipe

2014. április 29. Manjula's kitchen 

I have been working on how to make eggless chocolate cake, baking is not what I am good. Some times I like to bake for my grand kids and that I enjoy. Many of my viewers have been requesting to do more cake recipes. I have been trying chocolate cake, I have looked many recipes and to substitute eggs I am still playing with some ingredients, I dont want to use the egg replacer for sure, my choices are tofu, condense milk, yogurt. I have used tofu before to make chocolate brownie and used condense milk for pineapple cake. Both recipes were good but I keep feeling something is missing so last few days I am trying again, my kitchen has been mass and I think I am getting there. For Easter I baked cup cakes using condense milk, kids loved it because I baked thats a good part it is so easy to please your grandkids most of the time or they really know what to say when. This is first time I have tried adding some corn starch and tapioca powder. I like corn starch that made a big different. Today I think it came out good and decided to garnish few pieces with sugar powder and few pieces with chocolate ganache. It was time to get the approval from the family and wow my older granddaughter and son approved. Good thing is you can use same batter for cup cakes or cake. You should see this recipe soon and really hope you will approve because thats count the most and I will wait for your unbiased comment.  

Dabeli Spicy Potato Sandwich

2014. április 23. Manjula's kitchen 

Dabeli Spicy Potato SandwichClick here to view the embedded video. Dabeli is a popular snack on the go, with street vendor in Mumbai. Pav (small burger buns) filled with spicy potatoes and topped with peanuts, chutney, fine save and pomegranate. Enjoy this delicious sandwich; Serves 4 Ingredients: Spice Mix - 1 red chili dry - 1 teaspoon coriander (dhania) seeds - 2 cloves (laung /­­ lavang) - 1/­­2 inch cinnamon (dalchini) - 1/­­2 teaspoon cumin (jeera) seeds - 4 black pepper Filling - 1 cup potato boiled and mashed (aloo) - 2 tablespoons oil - 1/­­2 teaspoon cumin (jeera) seeds - 1/­­2 teaspoon salt - Spice mix which we prepared that should be about 1 tablespoon - 1 tablespoon tamarind paste (imli) - 3 teaspoons sugar - 1/­­2 cup water Also Need - 4 buns - 2 tablespoons butter for cooking To Serve - 1/­­4 cup roasted and crushed peanuts - 1/­­4 cup fine save available in Indian grocery stores - 1/­­4 cup pomegranate (anar) seeds, if not available red or green grapes cut into small pieces - 3 tablespoons cilantro chutney (dhania chutney) Preparation - For Dabeli Masala: roast all the ingredients red chili, coriander, cloves, cumin seeds, cinnamon and black pepper, in a small pan on the medium heat for two minutes, spices will become very aromatic. Grind the spices to fine powder. This should make about one tablespoon. - For Filling: heat the oil in pan on medium heat moderately. Add cumin seeds when seeds crack add potatoes spice mix, salt and tamarind paste, mix it well. - Add about half cup of water mix it and bring to boil, cook on low heat for about two minutes. Mix should be consistency of thick paste. Set aside.  How to Proceed - Slice the buns into halves and toast the buns over skillet on medium heat using little butter both sides. - Over one half of the bun put about 1/­­4 cup of the filling, top it with chutney, pomegranate, peanuts and fine save, sandwich with the other half of the bun. Enjoy!   Related RecipesPav Vada (Potato Patty With Bun)Batata Vada – Aloo Bonda (Fried Potato Dumpling)Spicy Chickpea Patty SandwichFalafel SandwichMethi TheplaGrilled Tofu SandwichGrilled Potato SandwichPuran Poli – Sweet FlatbreadPotato Skins /­­ Potato Bowl ChaatVegetable Frankie – Kathi Roll

Carrot Ginger Soup

2014. április 9. Manjula's kitchen 

Carrot Ginger SoupClick here to view the embedded video. Carrot and Ginger Soup is light and super healthy with an added benefit of tasting delicious? This soup is made with carrots, celery, ginger, and flavored with mild spices. Of course, this soup is also nutritious! Serves 4 Ingredients: - 3 cups carrots peeled and sliced in small pieces - 1 cup celery sliced in small pieces - 1/­­3 cup ginger peeled and cut in small pieces - 2 tablespoons oil - 1 teaspoon cumin seeds (jeera) - 1/­­2 teaspoon carom seeds (ajwain) - 1/­­8 teaspoon asafetida (hing) - 1 teaspoon salt - 2 teaspoons sugar - 2 teaspoon lemon juice - 1/­­4 teaspoon black pepper  Method - Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. - Reduce the heat to medium and add the cumin seeds, carom seeds, asafetida. As seeds crack, add carrots, celery, and ginger. Sauté for about 12 minutes until carrots are very soft. - Puree them in blender with 2 cup of water, on high speed. Add water as needed to puree. - Use the same pan and pour the soup salt and sugar, bring the soup to boil on medium high heat. Add more water if needed. When the soup boils, turn the heat to low and let it simmer for ten minutes. - Serve soup hot, Add the black pepper and lemon juice, in the bowl when ready to serve. Related RecipesGreen Pea SoupKale and Tofu SaladQuinoa Vegetable Pilaf (Pulav)Corn Vegetable SoupSpicy Sweet Potatoes Lentil Vegetable SoupChilled Melon SoupMoong Dal SoupCarrot and Moong Dal SaladVegetable Soup

Contest 2014 March Winners

2014. április 5. Manjula's kitchen 

Contest 2014 March WinnersI received a lot of entries for march – it was great to see many newcomers. There were many good snack ideas and I enjoyed reviewing all the entries. Here are the winners this month and the top five entries. Congratulations to the winners and all participants: 1st Place: Moong Dal Fingers by Jyoti 2nd Place: Broccoli Pakora by Anandhi Ram Congratulations to both of you!! Thank you to everyone else that also participated in the contest: - Sushma K - Shruti Soumya Panigrahi - Rani Acharyulu - Rachna Jaiswal - Mrs. Home Maker - Anubhav Rastogi - Carol Gomes - Aayushi - Robbie - Hidemi Walsh - Donna Windham - Saijusadanandan - Lislawren - Sagarika Sadhukhan - Shikta Mishra - Laxmi Cirisanagandla - Asheera ershad - Zanobiya - Swathi - Priya Ramesh - Sriya Saha - Bhagyashree - Vidhya - Sana Hurzuk - Vrinda Mahesh - Bhama Narayanan - Kajal Nagpal - Andrea Taylor - Melanie Booth - Manoj Kumar Pal - Pooja Srivastava - Kalpana Patnaik - Palak Panchal - Babitha - Rameshwari Bansod - Rehana Khambaty - Barbara Baseggio - Saranya Anand - Durga R - Bishnupriya - Rozy Jain - Amrita Sasane - Sonika Maheshwari - Priyanka Jain - Sahaana Chandran - Akshata Ghatikar - Prachi Agarwal - Jaya Chaubey - Priscilla - Vaishali Agte - Shweta Soni - Bhavani madhu - Sumees Culinary - Padmini Pappu - Pallavi Nahata - Methiwali mathri Chitra - Sandeep - Rakhee M - Piyusha Pilania - Vinita Dhaka - Shilpa Kanthalia - Sapna Mehta - Mitoshi Saha - Swathi Poondla - Aarti Sharma - Teena - Suresh Choudhary - Amit

Cabbage Pickle (Bandh Gobhi Achar)

2014. március 26. Manjula's kitchen 

Cabbage Pickle (Bandh Gobhi Achar)Click here to view the embedded video. Cabbage pickle is a spicy condiment with any meal. This is quick and easy to prepare. Traditionally Indian meals are not complete without pickles /­­ relish. Will make 2-1/­­2 cup Ingredients: - 4 cups cabbage sliced, (patta gobhi, bandh gobhi) - 3 teaspoons mustard seeds coarsely ground, (rai) - 1 teaspoon fennel seeds coarsely ground (saunf) - 1/­­4 teaspoon turmeric (haldi) - 1/­­2 teaspoon chili powder adjust to taste - 1-1/­­2 teaspoon salt - 1/­­8 teaspoon asafetida (hing) - 1 tablespoon mustard oil (sarso ka tale) this is my preference but you may use olive oil Method - Mix all the ingredients together with the cabbage and put in a glass jar. Set the jar in the sun for three to four hours. - Pickle can be refrigerated for about two weeks. Serving Suggestions - Cabbage pickle can also be used as a side dish. - Use the pickle for sandwiches. Related RecipesCarrot Pickle (Gajar Ka Achar)Ginger RelishRhubarb Chutney (Relish, Pickle)Cranberry Relish, PickleGreen Chili PickleDate And Raisin Chutney (Khajoor and Kishmish Chutney)Hari Chutney – Cilantro ChutneyAloo Gobi (Potato & Cauliflower)Mango Pickle (Aam ka Achar)Cauliflower Pickle

Aloo Puri (Potatoes with Fried Puffed Bread)

2014. március 19. Manjula's kitchen 

Aloo Puri (Potatoes with Fried Puffed Bread)Click here to view the embedded video. Aloo Puri, spicy potatoes with gravy and puffed whole wheat bread (puri). It is simple and makes a complete meal. This is a popular combination in North India. This can be served for a casual breakfast, lunch or dinner. Recipe serves 2. Ingredients: for Aloo (Potatoes with Gravy) - 3 medium size potatoes peeled and cubed in bite size, about 2 cups of cubed potato - 1-1/­2 tablespoons oil - 1 teaspoon cumin seeds (jeera) - 1/­8 teaspoon asafetida (hing) - 1/­4 teaspoon turmeric (haldi) - 1 teaspoon ginger chopped - 1 green chili chopped - 2 teaspoon coriander powder (dhania) - 1 teaspoon fennel seed crushed - 1/­4 teaspoon red chili powder - 1 teaspoon salt - 1/­2 teaspoon mango powder (amchoor) - 1/­4 teaspoon garam masala - About 2 tablespoon cilantro (hara dhania) finely chopped for Puri - 1 cup whole wheat flour - 1 tablespoon soji /­ semolina - 1/­8 teaspoon carom seeds (ajwain) - 1/­2 teaspoon salt - Approx. 1/­2 cup water  Also need oil to fry Method - For Aloo: In a small bowl, mix the coriander, fennel, turmeric, chili powder, salt, ginger, and green chili with about 2 tablespoons of water. Set aside. - Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds, and asafetida, as cumin seeds crack add spice mix and stir fry for about 15 seconds - Add potatoes mix with spices, lower the heat to low medium, cover the pan and let it cook for about three to four minutes stirring once in between. - Add about 1-1/­2 cups of water and change the heat to medium high heat. As potatoes come to boil cover the pan and lower the heat to medium and let it cook for about eight minutes. - Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool. - Add mango powder, garam masala and cilantro. Mix it well turn off the heat and cover the pan. Aloo is ready to serve hot with Puries. - For Puri: In a bowl mix whole-wheat flour, soji, carom seeds, and salt. Add water as needed to make firm dough. - Oil your palm and knead the dough until it is pliable. Dough for puri should be firm but smooth. - Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer. - Divide the dough in 10 equal parts. - Take couple of drops of oil on your palm and roll the dough in balls and press it between your palms. - Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface. - You can roll 4 to 5 purees before you start frying, but do not roll all the puries at once or they will begin to dry and not puff. - Heat about one inch of oil in frying pan on medium high heat. To check if oil is hot enough place a small piece of dough in oil and dough should float to the top right away. - Place the puri in the frying pan and press it with a skimmer, puri should puff right away. - Turn puri over. Puri should be light creamy brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil. - Serve puri with Aloo. You can store the puries in covered container after they cool to room temperature. Enjoy! Related RecipesPuri, Indian Puffed Flat BreadAloo Mattar (Potatoes and Green Peas)Banana Puri (Kela Ke Puri)Potato Curry with Yogurt GravyDal Pakwan (Sindhi Breakfast)Pani PuriVermicelli Upma-Spicy Noodles-Seviyan UpmaMattar Ke Kachori (Spicy Puff Pastry)Potato in Coconut GravyMushroom Corn Cashew Curry

Meethi Matri (Indian Sweet Cracker)

2014. március 12. Manjula's kitchen 

Meethi Matri (Indian Sweet Cracker)Click here to view the embedded video. Meethi matries are delightful crispy and sweet snack made during festivals like Holi and Diwali. You can also serve them as biscuit or cookie. Fennel and cardamom gives very nice and sweet flavor to them. Will make 14 Ingredients: - 1 cup all purpose flour (maida, plain flour) - 1 tablespoon sooji (rava, semolina) - 1/­4 teaspoon salt - 1/­2 teaspoon fennel seeds crushed - 2 tablespoon oil - Approx. 1/­3 cup of lukewarm water Oil to fry Syrup - 3/­4 cup sugar - 1/­4 cup water Garnish - 1/­2 teaspoon crushed cardamom - 2 teaspoons pistachios crushed  Method - Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Dont knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes. - Divide the dough into 14 equal parts. Rolling the dough between your palms form into balls. - Roll the dough balls into three inch circles. Prick each matri with a fork 8-10 places on both sides. This will prevent matri not to puff when frying. - Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float instantly oil is too hot. - Fry a few matri at a time. Fry the matries until both sides are a light golden-brown. It should take six to eight minutes. If the matries are fried on high heat, they will not be cooked inside. - Take them out over paper towel so it can absorb the extra oil. - For syrup, in a sauce pan add water, and sugar over medium heat, bring it to a boil. Let it boil for about 2 minutes until syrup is sticky, on candy thermometer it should be 230 degree. - Dip the matri one at a time into the syrup making sure it is coated with syrup all around. - Place the matries on a wire rack to allow the extra syrup drain or over greased plate. - Garnish the matries with cardamom and sliced pistachios while the matries are still moist with syrup. - Matries will be dry in an hour. - Matries can be stored in airtight container up to a month. Enjoy! the delicious Matris.             Related RecipesSpicy Indian (Flour) ChipsMasala PeanutsKhasta KachoriJalebi (Sweet)Shakkar ParaGujiaPuri, Indian Puffed Flat BreadMathri (Salted Crackers)Namak PaareBesan Paare (Spicy Crackers)

Meethi Matri, Indian Sweet Cracker

2014. március 12. Manjula's kitchen 

Meethi Matri, Indian Sweet CrackerClick here to view the embedded video. Meethi matries are delightful crispy and sweet snack made during festivals like Holi and Diwali. You can also serve them as biscuit or cookie. Fennel and cardamom gives very nice and sweet flavor to them. Will make 14 Ingredients: - 1 cup all purpose flour (maida, plain flour) - 1 tablespoon sooji (rava, semolina) - 1/­­4 teaspoon salt - 1/­­2 teaspoon fennel seeds crushed - 2 tablespoon oil - Approx. 1/­­3 cup of lukewarm water Oil to fry Syrup - 3/­­4 cup sugar - 1/­­4 cup water Garnish - 1/­­2 teaspoon crushed cardamom - 2 teaspoons pistachios crushed  Method - Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Dont knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes. - Divide the dough into 14 equal parts. Rolling the dough between your palms form into balls. - Roll the dough balls into three inch circles. Prick each matri with a fork 8-10 places on both sides. This will prevent matri not to puff when frying. - Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float instantly oil is too hot. - Fry a few matri at a time. Fry the matries until both sides are a light golden-brown. It should take six to eight minutes. If the matries are fried on high heat, they will not be cooked inside. - Take them out over paper towel so it can absorb the extra oil. - For syrup, in a sauce pan add water, and sugar over medium heat, bring it to a boil. Let it boil for about 2 minutes until syrup is sticky, on candy thermometer it should be 230 degree. - Dip the matri one at a time into the syrup making sure it is coated with syrup all around. - Place the matries on a wire rack to allow the extra syrup drain or over greased plate. - Garnish the matries with cardamom and sliced pistachios while the matries are still moist with syrup. - Matries will be dry in an hour. - Matries can be stored in airtight container up to a month. Enjoy! the delicious Matris.             Related RecipesSpicy Indian (Flour) ChipsMasala PeanutsKhasta KachoriJalebi (Sweet)Shakkar ParaGujiaPuri, Indian Puffed Flat BreadNamak PaareMathri (Salted Crackers)Besan Paare (Spicy Crackers)

Spinach Potato (Aloo Palak) Pakora

2014. március 6. Manjula's kitchen 

Spinach Potato (Aloo Palak) PakoraClick here to view the embedded video. Spinach Potato Pakoras are great as an appetizer, a tasty compliment for your afternoon tea and a spicy delicious snack anytime. They are made with spinach, potatoes, besan and spices and then fried till crispy golden. Will serve 4 Ingredients: - 2 large potatoes peeled and cubed in small pieces, (will make 2 cups of cubed potatoes) - 2 cups packed spinach roughly chopped - 2 green chilies finely chopped, adjust to taste - 1 cup besan (gram flour, available in Indian grocery stores) - 2 tablespoons rice flour - 1/­­2 teaspoon red pepper, adjust to taste - 2 teaspoons coriander crushed (dhania) - 1 teaspoons mango powder (amchoor, available in Indian grocery stores) - 1 teaspoon cumin seeds (jeera) - 2 teaspoons salt -  1/­­4 teaspoon asafetida (hing) - Approx. 2 tablespoons of water adjust as needed - Also need oil to fry Method - Combine all the dry ingredients, besan, rice flour, coriander, cumin seeds, red pepper, salt, mango powder, and asafetida in a bowl. Mix it well. - Add potatoes, spinach, and green chilies into dry mix, mix it well and add water as needed to make soft and sticky dough. When you are ready to fry pakoras mix the veggies with dry ingredients, otherwise spinach and potatoes will leave the water because of salt. - Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up and not change color instantly. - Place about one tablespoon of mix holding with your fingers into the oil. Do not over lap the pakoras. - Fry the pakoras in small batches; this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown. - Repeat this process for the remaining batches. - The crispy, delicious pakoras are now ready to serve. Tips If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy. Related RecipesVegetable PakorasSpicy PotatoesPotato Curry with Yogurt GravyMasala French FriesAloo Jeera (Potatoes with Cumin Seeds)Aloo Gobi (Potato & Cauliflower)Spinach ParathaAloo Mattar (Potatoes and Green Peas)SamosaAloo (Potato) Masala for Dosa

Chocolate Almond Candy

2014. február 27. Manjula's kitchen 

Chocolate Almond CandyClick here to view the embedded video. This is a quick, yummy homemade candy. This is a very simple recipe with few ingredients. These candies will be loved by kids and adults alike. Will make 16 candies Ingredients: - 1 cup almonds coarsely ground - 1-1/­­4 cup baking chocolate semi-sweet, chopped in small pieces - 3 tablespoons condense milk sweetened Method - Grease a 12 inch flat plate or wax paper and set aside. - I am using microwave to melt the chocolate this is easy and quick way to melt, but be careful and, dont over cook the chocolate. Make sure every utensil you are using to melt the chocolate is dry. If any water comes in contact with the chocolate, it will become grainy and unusable - Use microwaveable bowl that doesn’t retain too much heat. - Microwave chocolate at 30 seconds interval, three times and mix it every time with spoon. If you are able to mix most of the chocolate smoothly, dont heat any more, keep mixing till all the chocolate melts. - In a bowl add almonds, condense milk and 1 tablespoons of melted chocolate. - Grease your palms and make the mix into dough. Divide it into 16 equal parts or your preferred size. Roll them into balls. - Dip one almond ball into the chocolate, pick using a fork making sure it is coated all around, tip it lightly to drip the extra chocolate and put it over a greased plate. Repeat the same process with remaining balls. - Set aside it takes 7-8 hours before chocolate is completely dry.   Related RecipesBadam Burfi (Almond Candy)Almond Cashew BurfiChocolate Gulab JamunsNan KhataiAlmond Brittle (Almond Chikki)Chocolate Coconut Ice Cream with Crunchy ToppingsBesan Ki Burfi (Gram Flour Fudge)Til ki Burfi (Sesame Seed Burfi)Chocolate Brownie (Eggless & Vegan)Almond Poli with Walnut Khoya Filling

Malpua - Indian Pancake Dessert

2014. február 19. Manjula's kitchen 

Malpua - Indian Pancake DessertClick here to view the embedded video. Malpuas are Indian version of pancake topped with reduced flavored milk known as rabdi… This is a mouth watering classic Indian dessert made for festive occasions. Will serve 3 Ingredients: - 2-1/­­2 cups of milk - 1/­­3 cup all purpose flour (maida plain flour) - 1/­­3 cup sugar - Approx. 1/­­3 cup water use as needed - 1/­­2 teaspoon cardamom crushed (ilachi) - 2 tablespoons clarified butter (ghee) - 2 tablespoons sliced pistachios (pista) for garnishing  Method - Boil milk in heavy bottom pan over medium high heat till it reduces to about 1 cup, stir the milk occasionally and keep scrapping the sides. Add the cardamom and mix. This should take about 15 minutes after milk comes to boil. This is known as rabdi. - In a bowl mix flour, 1/­­3 cup of sugar, 1/­­3 cup of milk, and about 1/­­3 cup or as needed water to make a smooth batter of pouring consistency. Keep the batter for about four to five hours before making the malpua. - Add the remaining sugar to remaining milk (rabdi) and mix, set aside. This will be used for garnishing. - Heat the non stick skillet over medium heat and grease it generously. Let the skillet get moderately hot. - Pour approx. 1-1/­­4 tablespoons batter to the skillet and gently spread to 2-1/­­2 inch circle, to form a pancake. After top of the batter start drying spread about 1/­­2 teaspoon of clarified butter. Wait another minute and flip the malpua. - Malpua should be golden brown on both sides. - Set the malpuas in serving plate and pour about 1 teaspoon of reduced milk over and garnish with pistachios. - Malpuas are ready to serve. Related RecipesBalushahi (Indian Buttermilk Donut)Shahi PaneerShahi Toast (Eggless Bread Pudding)Mawa Kachori (Puffed Pastry)Banana Puri (Kela Ke Puri)Meethi Seviyan /­­ Sweet VermicelliBesan Ki Burfi (Gram Flour Fudge)Nan KhataiTil Ka Ladoo – Sesame CandyGulab Jamun

Contest 2014 February

2014. február 8. Manjula's kitchen 

For the contest, I thought something sweet this month would be nice as Valentine’s Day is coming up. All you have to do is a share a recipe photo of any one of my dessert recipes on facebook that you have made at home. Please tag my Manjula’s Kitchen Page on the photo. Alternatively, you can also email the photo if not using facebook. Two winners will be selected randomly from all the submissions. Below is my checklist: - Take a photo of any one of my dessert recipes and share the photo on facebook (be sure to tag my Facebook page). - If you are unable to use facebook, you can also email your photo to contest@manjulaskitchen.com. Please send your name along with photo. - The deadline is February 28th. - The winner will be featured on the homepage and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Sarson Ka Saag - Mustard Greens and Spinach

2014. február 5. Manjula's kitchen 

Sarson Ka Saag, mustard greens and spinach; this is a healthy and easy to prepare dish. Sarson ka saag is all time favorite traditional punjabi dish. Traditionally this is served with maki ki rote (maize flat bread) and gur (unrefined cane sugar). Serves 3-4 Ingredients - 4 cups packed mustard leaves chopped (sarson) - 4 cups packed spinach leaves chopped (palak) - 1 tablespoon ginger finely shredded - 2 green chili chopped (adjust to taste) - 1 teaspoon salt - 1/­­2 teaspoon turmeric - 1/­­4 cup corn flour (maki ka atta, maize) - 4 tablespoons ghee/­­ clarified butter For seasoning - 2 tablespoons clarified butter (ghee) - 1/­­2 teaspoon cumin seeds - 1/­­8 teaspoon asafetida (hing) -  1/­­4 teaspoon red chili powder Method Mix corn flour with 1/­­2 cup of water and keep aside. In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat. After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy. Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together. For seasoning heat the butter in small pan, oil should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies ftir for few second and add to the saag. Mix it well. Sarson ka saag is ready serve hot; this can be served with maki ki roti, or Thandoori Roti.       Related RecipesKela Ki Subji (Banana Curry)Mushroom Corn Cashew CurryGreen Beans and PeasAloo Mattar (Potatoes and Green Peas)Paneer Tikka MasalaRajma Chawal (Kidney Bean Curry)Potato Curry with Yogurt GravyGatte Ke KadhiAchari PaneerPaneer Curry Pasta Salad

Gobi (Cauliflower) Manchurian

2014. január 31. Manjula's kitchen 

Gobi (Cauliflower) ManchurianClick here to view the embedded video. Gobi or cauliflower Manchurian is a popular Indo Chinese dish. This is a super delicious appetizer or main dish. Gobi manchurian satisfies both your savory and spicy cravings! It consists of fried gobi (cauliflower) simmered in a flavorful gravy made with soy sauce and red chili sauce. Serves 4 Ingredients: - 20 cauliflower pieces cut into medium size florets For Sauce - 2 tablespoons oil - 1 tablespoon ginger paste or finely shredded ginger (adrak) - 1 green chili chopped - 1/­­4 cup celery finely chopped - 2 tablespoons red chili sauce - 2 tablespoons soy sauce - 1 tablespoon vinegar - 2 teaspoons tomato paste - 1/­­2 teaspoon sugar - 2 teaspoons corn starch or arrow root powder - Approx. 1/­­2 cup water For Batter - 1/­­3 cup all purpose flour (plain flour, maida) - 3 tablespoons corn starch or arrow root powder - 1/­­2 teaspoon salt - 1/­­8 teaspoon black pepper - Approx. 1/­­2 cup water  Method - Mix the corn starch with water and set aside. - Heat the oil in sauce pan over medium high heat; add ginger, celery and green chili stir for about two minute. Add all the ingredients for sauce except corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar). - Stir for 2 minutes add corn starch and cook for another two minutes, sauce should be thick, consistency of a dosa or pancake batter. If needed add more water, sauce gets thicker as it sits. - Sauce is ready, set aside. - To make batter mix flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter). - Heat at least one inch of oil in a frying pan over medium high heat. Oil should be moderately hot. (If oil is not hot cauliflower will be greasy). - Dip the cauliflower into the batter one at a time, making sure it is completely covered by the batter. Then drop the cauliflowers slowly into oil in the frying pan. (do not overlap them) - Fry the cauliflowers in small batches, four to five minutes per batch. Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel. - Repeat this process for the remaining cauliflowers. - Fold fried cauliflower/­­ gobies into gravy and serve hot.  Notes Manchurian tastes best when cauliflower has some crunch. If you have fried them earlier, refry them before dipping in the sauce as fried cauliflower becomes soft as they cool off. Related RecipesAloo Gobi (Potato & Cauliflower)Gobhi ParathaMatar (Matra) ChaatVegetable PakorasVegetable (Navratan) KormaCauliflower CouscousMushroom Corn Cashew CurryIndian Zucchini PastaVegetable CurryChole Palak (Chickpeas With Spinach)

Spicy Chickpea Patty Sandwich

2014. január 17. Manjula's kitchen 

Spicy Chickpea Patty SandwichClick here to view the embedded video. This is healthy and delicious sandwich. A flavorful patty made with a tasty combination of chickpeas, potatoes, and spices. Placed over Kaiser roll and paired with tangy yogurt spread. Makes 4 sandwiches Ingredients: - 4 Kaiser Rolls or rolls of your choice - 2 tablespoons of oil or butter Patties - 1 15 oz can of chickpeas or 1-1/­­2 cup boiled chickpeas, chola, kabulichana, garbanzo beans - 1/­­2 cup potatoes boiled and mashed - 1/­­4 cup plain bread crumbs - 1 teaspoon salt - 1/­­2 teaspoon cumin seeds, jeera - 1/­­4 teaspoon black pepper - 2 tablespoons chopped cilantro, hara dhania - 1 green finely chopped, adjust to taste - 1 teaspoon finely shredded ginger - 4 tablespoons of oil Yogurt Spread - 1/­­2 cup Greek yogurt - 1/­­2cup spinach finely chopped - 1 teaspoon ginger finely shredded - 1/­­8 teaspoon black pepper - 1 green chili finely chopped, adjust to taste - 1/­­4 teaspoon salt Also need - Some lettuce leaf of your choice - 8-10 thinly sliced tomatoes Method - For the spread mix all the ingredients together yogurt, spinach, ginger, black pepper, green chili and salt. Set aside. - Drain and wash the canned chickpeas, drain all the water out, in a large bowl mash the chickpeas until almost smooth. Except the oil, add all the patty ingredients to the chickpeas ( mashed potatoes, bread crumb, salt, cumin seeds, black pepper, cilantro green chili, ginger and salt). - Mix it well and bring it together, like dough, divide the mix into 4 equal parts making them into about 1/­­2 inch thick patties. Patty size should be about the size of the sandwich rolls. - Grease the flat frying pan generously, and heat the pan on medium high heat. After the pan is moderately hot, place the patty in the pan and oil the top of the patties generously. - Shallow fry the patties from both sides until golden brown, this should take about 4-5 minutes. - Slice the rolls through the center and lightly oil them on both sides. Toast the buns from both sides over the skillet on medium high heat. - Spread yogurt mix on both sides of the bun, top it with chickpea Pattie, tomato slices and lettuce. Cover with the top bun. - Enjoy these spicy chickpea patty sandwiches!   Related RecipesFalafel SandwichChickpea Pulav (Chola Biryani, One Pot Meal)Chole Chaat (Spicy Chickpeas)Chole Palak (Chickpeas With Spinach)Grilled Potato SandwichGrilled Tofu SandwichStir Fry Collard GreensVegetable Frankie – Kathi RollKabuli Chana /­­ CholePav Vada (Potato Patty With Bun)

Contest 2014 January

2014. január 6. Manjula's kitchen 

To start off the New Year, this month’s contest to make a variation of my Samosa recipe. For example, you can create different outer shapes and change the inside filling content. A good example is Samosa Pinwheels recipe. The specific rules are the following: - You must do a variation of my Samosa recipe. - Examples of variations include making different shapes and inside filling. - It must be vegetarian and also egg-less. - Please submit only ONE recipe. In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Below is my checklist: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your NAME along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is January 26th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Masala Mathri - Spicy Crackers

2014. január 4. Manjula's kitchen 

Masala Mathri - Spicy CrackersClick here to view the embedded video. Mathris are all time favorite crispy Indian crackers. This recipe goes back to two generation to my grand mother. This recipe is a delicious twist to traditional mathri filled with spicy besan. Recipe will make 20-24 Ingredients: Crust - 1 cup all purpose flour/­plain flour/­maida - 2 tablespoons oil - 1/­2 teaspoon salt - About 1/­4 cup lukewarm water use as needed Filling - 1 cup besan/­gram flour available in Indian grocery stores - 2 tablespoons sooji/­semolina available in Indian grocery stores - 2 tablespoons oil - 1/­2 teaspoon salt - 1/­2 teaspoon ajwain/­carom seeds - 1 teaspoon chili flakes, adjust to taste - 1/­4 teaspoon kalonji/­nigella seeds - 1/­8 teaspoon asafetida/­hing - About 3 tablespoons lukewarm water Method Crust - In a bowl mix flour oil and salt together. - Add water as needed to make firm dough and set aside. Do not knead the dough. Filling - Mix all the dry ingredients together, besan, sooji, salt, ajwain, chili flakes, kalonji, and asafetida. Add oil and mix it well. - Add water as needed to make dough. Consistency of crust and filling dough should be the same. Set aside. Making Mathri - Divide the crust and filling into about 24 equal size pieces. - Roll the crust one at a time into 1-1/­2 diameter and put 1 piece of filling in the center. Pull the edges of the dough to wrap the filling. Repeat with the rest. And set aside. - Set one filled ball on a dry clean surface with the seams facing up. Roll them into 3 inch circle. Repeat with the rest. - Prick each mathri with a fork in 5 to 6 places both sides, otherwise mathris will puff while frying. - Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. - Fry a few mathris at a time. Make sure to place just enough mathris to cover the frying oil. - Fry the mathris until both sides are a light golden-brown. This will take about 5 minutes of frying time. Tips - Mathris can be stored for a month in airtight containers. - If the mathris are cooked on high heat, they will become soft. Masala mathris makes great out door snack, especially for travelling.       Related RecipesMathri (Salted Crackers)Mattar Ke Kachori (Spicy Puff Pastry)Khasta KachoriSabudana Khichdi (Spicy Tapioca)Vegetable Frankie – Kathi RollCereal Chivda (Snack)Papdi (papri) ChaatAchari PaneerMasala Papad (Papad Salad)Spicy Indian (Flour) Chips

Contest 2013 December

2013. december 8. Manjula's kitchen 

The holiday season is in full swing so this month’s contest is to make a holiday egg-less dessert recipe. The specific rules are the following: - The recipe must be a dessert recipe. - You may use any ingredients for the recipe. - It must be vegetarian and also egg-less. - Please submit only ONE recipe. In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Below is my checklist: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your NAME along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is December 29th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Manjulas Kitchen e-book: Best of Indian Vegetarian Recipes

2013. november 18. Manjula's kitchen 

Manjulas Kitchen e-book: Best of Indian Vegetarian Recipes I have some exciting news for all of you. Due to your requests that I make a compilation of some of my recipes into an easy-to-reference book, I am excited to let you know that I have published my first book, Manjulas Kitchen: Best of Indian Vegetarian! It is available on Amazon right now! Here’s a quick link to purchase it: http:/­­/­­amzn.to/­­17fgiJL So why did I do this book? Well the answer is simple: for you the viewers. You all have inspired me in so many ways that I cannot thank you enough! Of course, my husband Alex has been my number one supporter and has been working hard towards getting this book published. My book is a great reference for all of your cooking needs – for both the beginning and experienced cooks. So go to Amazon and check out my new book!

Contest 2013 October Winners

2013. november 6. Manjula's kitchen 

Contest 2013 October WinnersI hope everyone had a great Navratri and Diwali over the last month. I finally had a chance to review all the entries for October contest. They were all really good – I appreciate all the effort that you all put into creating the recipes. I know it takes a lot of time. While I enjoyed all the recipes, here are the winners this month and the top five entries. I would like to congratulate the winners and all participants: 1st Place: Taro Root in Tres Leches Pudding by Yummily Yours 2nd Place: Potato Basket Pizza by Sahaana Chandran Congratulations to both of you!! Thank you to everyone else that also participated in the contest: - Satyapaul - Hina Mittal - Shruti Soumya Panigrahi - Gauri Jamadagni - Hidemi Walsh - Melanie Booth - Aparna Goud - Janit Bhutani - Gia - Sudha Prakash - Rameshwari Bansod - Neeta Vaish - Shruti J - Keshani Paste - Divya Ravindran - Veena Jain - Razina Javed - Anjana Ramamoorthy - Shweta Chandak - Rehana Khambaty - Vrinda Mahesh - Lakshmi Sailaja - Juhi - Shreyanka KR - Upwaas Bhakarwadi - Kanu - Emily M. Walsh - Sujit Kumar Sahu - Geeta Rao - Madhu Anjan - Praseeja T - Aarti Sarkar - Lina Kapadia - mujeeb4560 - Ben Thies - Ami Patwari - Manjusha Praveen - Mala Sharma - Shyamala Ravi - Shreya - Sushma - Dimple - Deepaviji - Ranjini

Samosa Pinwheels

2013. október 20. Manjula's kitchen 

Samosa PinwheelsClick here to view the embedded video. Samosa pinwheels are great party treat. This is an interesting twist to a popular and most wanted Indian snack Samosa. They make mouthwatering appetizer or can be served as a chaat. Recipe will serve 4. Ingredients: Filling - 4 medium size potatoes boiled peeled and roughly mashed this will make 2-1/­2 cups of mashed potatoes - 1/­2 cup green peas boiled and drain, I am using frozen green peas - 1 teaspoon cumin seeds (jeera) - 1 tablespoon green chilie - 2 teaspoons coriander powder (dhania) - 1/­2 teaspoon red chili pepper - 1/­2 teaspoon garam masala - 1 teaspoon mango powder (amchur) - 1-1/­4 teaspoons salt, adjust to taste - 2 tablespoons finely chopped cilantro (hara dhania) Crest - 1 cup all purpose flour (plain flour or maida) - 2 tablespoons fine sooji (semolina flour) - 1/­2 teaspoon salt - 3 tablespoons oil - Approximately 1/­3 cup cold water Also needed - 3 tablespoons all purpose flour (maida or plain flour) - 1/­4  cup water - Oil to fry Method Crest - Mix flour, salt and oil add water to make soft dough add water as needed. Dont knead the dough; cover it with a damp cloth. Let the dough rest for at least 15 minutes. Filling - Squeeze the water from green peas and mix all the ingredients for filling; potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro together. Divide the filling in 2 parts and set aside Making Pinwheels - Mix the all purpose flour and water to make thin batter. Set aside. - Knead the dough for a minute and divide into 2 equal parts and roll them into balls. - Roll the ball into about 11 inch diameter. - Spread one part of the filling evenly over rolled dough, slightly pressing. - Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together. - With a sharp knife slice the both ends about 1 inch long then slice the log into 1/­2 inch thick, this should make about 14 -16 pinwheels. Press each pinwheel lightly. - Heat the oil in a frying pan over medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, drop a small piece of dough. The piece of dough should come up but not change color. - Dip the pinwheel in the batter one at a time and slowly drop in the oil in frying pan. Fry the pinwheels in small batches. - Pinwheels will take about 3 to 4 minutes to cook. Turn them occasionally. Fry the pinwheels until both sides are golden-brown. Repeat this process. The crispy, delicious pinwheels are now ready to serve. Suggestions - Samosa Pinwheels; can be freeze for 5-6 weeks, fry then half the way and after coming to room temperature layer them in a container between wax paper. Use them as needed though the Pinwheels and refry them or heat them in oven on 350degree F until they are golden brown. - You can also refrigerate them for 3-4 days. Serving Suggestions - Serve Samosa Pinwheels With Hari Cilantro Chutney and or Tamarind Chutney. - Serve them as a chaat with drizzling whipped yogurt and tamarind chutney. - Also can be served with chola . Enjoy!         Related RecipesSamosaStuffed Tomatoes with GravyMattar Ke Kachori (Spicy Puff Pastry)Peanut ChaatChole Chaat (Spicy Chickpeas)Khasta KachoriMatar (Matra) ChaatPani PuriSpinach (Palak) ChaatFruit Chaat

Dodha Burfi - Punjabi Milk Fudge

2013. október 13. Manjula's kitchen 

Dodha Burfi - Punjabi Milk FudgeClick here to view the embedded video. Dodha is a very traditional and festive sweet from state of Punjab. It is best described as an Indian version of fudge. It is made with milk, sugar, and nuts. With this delicious combination of ingredients how can one resist this scrumptious dessert? Recipe will make 20 pieces of Dohda Ingredients: - 4 cup milk - 1-1/­­2 cup heavy cream - 2 cup sugar - 3 tablespoon fine crack wheat (dahlia) - 1 tablespoon clarified butter (ghee) - 1 cup crushed cashews (kaju) - 1 cup crushed almonds (badam) - 2 teaspoons coco powder - 2 tablespoons sliced pistachios for garnishing Method - In a small pan stir fry crack wheat with butter over medium heat, till it turns brown in color. Set aside. - In a heavy bottom pan over medium high heat boil the milk, and heavy cream, together. - Let it boil till milk begins to thicken for about 40 minutes, stir occasionally and clean the sides to avoid the milk build up. - Add crack wheat and sugar mix well and keep cooking for about 20 more minutes and stirring occasionally and clean the sides to avoid the milk build up. - Add coco powder mix well, add cashews and almonds stir continuously till milk has become like soft dough and Burfi start leaving the sides of the pan and also Burfi has start leaving the butter. This should take about 15 minutes. - Transfer the Dodha to 12 inch plate shaping it into square or rectangle in about 1/­­2 inch thick. - While Dodha is still warm cut them in about one inch square. Sprinkle the pistachios over Dodha and lightly press them in. - Dodha is ready to serve when it is at room temperature. Dhoda will stay good for about 2 weeks at room temperature or refrigerate for 2-3 months.  Notes I am using coco powder for not giving the flavor of chocolate but to give the dark brown color traditional Dodha Burfi has.   Related RecipesGajar ka Halwa (Carrot Halwa)Moong Dal Halwawhen almond meets cashewKheer (Rice Pudding)Spicy CashewsPista Kulfi (Pistachio Ice Cream)Gulab JamunRas MalaiShrikhand – Sweet Flavorful YogurtLaucki Kheer (Bottle Gourd Pudding)

Contest 2013 October

2013. október 7. Manjula's kitchen 

Navratri festival has just begun this month starting from October 5th till October 14th. During this festival, the Hindu deity Durga is worshipped. As part of the celebration, many people avoid grains as way of cleansing and purification. Devotees also refrain from consuming onions, garlic, meat, and alcohol during this time. In observance of this festival, this month’s contest is to make a grain free recipe using either potato or taro root as the main vegetable. The specific rules are the following: - You can do any type of recipe (appetizer, dessert, etc) - You have to use either Potato or Taro root as the main vegetable. - You may not use any grains in the recipe. - You may not use onion or garlic in the recipe. - It must be vegetarian and also egg-less. - Please submit only ONE recipe. In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Below is my checklist: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your NAME along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is October 27th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Pineapple Coconut Kheer - Pina Colada Pudding

2013. október 3. Manjula's kitchen 

Pineapple Coconut Kheer - Pina Colada PuddingClick here to view the embedded video. Pineapple Kheer is a fruity twist to the favorite Indian dessert Rice Kheer. Caramelized Pineapple adds a very pleasing and tempting flavor to this Kheer. Recipe will serve 6. Ingredients: - 2-1/­­2 cup milk - 3/­­4 cup coconut milk - 2 tablespoon shredded coconut fresh (I am using frozen, available Indian grocery stores) - 2 teaspoons corn starch or arrow root - 1 can pineapple 20oz unsweetened - 1/­­3 cup + 1 tablespoons sugar - 1 tablespoon pistachios sliced for garnishing Method - In a heavy bottom pan over medium high heat boil the milk, coconut milk, coconut, and 1 tablespoon of sugar together. - After milk comes to boil lower the heat to medium and let it boil for about 18-20 minutes, stir the milk and scrape the sides occasionally. - In a small bowl mix corn starch /­­ arrow root with 2 spoons of water well, making sure there are no lumps, - Add corn starch to the boiling milk, mix it well and boil for 3-4 minutes stirring occasionally. Turn off the heat and mix the milk for few seconds. Set aside. - Drain the syrup from pineapple, and slice them into about 3/­­4 inch cubes, save half the cubes and other half blend crush. - In a heavy bottom pan over medium high heat cook the pineapple cubes with remaining 1/­­2 cup of sugar, keep stirring occasionally. Slowly pineapple will start caramelized; this should take about 4-5 minutes. - Take out half the pineapple over generously greased wax paper or parchment paper to garnish. - Next add crushed pineapple to the remaining pineapple and cook for another 2-3 minutes till caramelized. Set aside. - After milk and pineapple comes to room temperature fold them together. It is very important to make sure both are at room temperature or cold otherwise milk will separate like in paneer. - Serve Pineapple Coconut Kheer chilled. Garnish with caramelized pineapple and pistachios. Enjoy! Related RecipesKheer (Rice Pudding)Laucki Kheer (Bottle Gourd Pudding)Moong Dal HalwaMango Ice CreamSabudana Kheer (Tapioca Pudding)Chocolate Sandesh (Truffles)Paneer Kheer with StrawberryCoconut BurfiSweet Saffron RicePista Kulfi (Pistachio Ice Cream)

Chocolate Sandesh (Truffles)

2013. szeptember 27. Manjula's kitchen 

Chocolate Sandesh (Truffles)Click here to view the embedded video. Sandesh is a delicacy of Bengal. Chocolate flavored Sandesh is truly unique. This is very simple to make with few ingredients, milk, sugar and the flavor of your choice. This recipe will make 18 Sandesh. Ingredients: - 8 cups milk 1/­­2 gallon - 1/­­4 cup lemon juice - 1/­­2 cup sugar - 2 teaspoons coco powder For Garnishing - 3 tablespoon semisweet chocolate chips - 2 tablespoon heavy cream - 2 tablespoons sliced pistachios Method - To make Paneer: Mix lemon juice in half cup of hot water and keep aside. - Boil the milk in a heavy bottomed pan over medium high heat, stirring occasionally. - As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat. - Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth. - Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. - To take excess water out, press the wrapped paneer under a heavy pan for about 1 hour. - Making Sandesh: Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough. - Add the sugar and coco powder into the paneer and knead the paneer again until sugar and coco powder is mixed well. - Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes. This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become grainy. - Turn off the heat and refrigerate the paneer for about an hour. - Divide the paneer into 18 equal parts and roll them making them in ball shape. - Refrigerate the Sandesh while preparing the chocolate Ganache for topping. - Chocolate Ganache: Heat the heavy cream, do hot boil, pour it over chocolate chips and mix it well for about a minute until it is smooth and shiny chocolate syrup consistency. - Pour the syrup in one corner of zip log bag and make a very small hole to drizzle the syrup on Sandesh, or use the icing bag. - Take out the Sandesh from refrigerator and drizzle the chocolate syrup over and garnish with few slices of pistachios. - Sandesh is ready - Refrigerate them for few hours before serving. Serve them chilled! And Enjoy delicious Sandesh Note Sandesh can be refrigerated for about one week.           Related RecipesFlax Seed Burfi (Flaxseed Healthy Bar)Sabudana Kheer (Tapioca Pudding)Mango Ice CreamBengali RasgullaSandeshCoconut BurfiTil ki Burfi (Sesame Seed Burfi)Almond Cashew BurfiBadam Burfi (Almond Candy)How to make Paneer

Mushroom Corn Cashew Curry

2013. szeptember 21. Manjula's kitchen 

Mushroom Corn Cashew CurryClick here to view the embedded video. Corn and mushroom in tomato and spicy cashew gravy makes a delicious main dish. Cashews add a creamy and rich texture to the dish. This is a quick and easy recipe. This goes well with any Indian flat bread or plain rice. Recipe will serve 2-3. Ingredients: - 3 cup sliced mushrooms - 1 cup corn kernel/­­ bhuta ka dana (I am using frozen corn kernels) - 1/­­4 cup cashews (kaju) - 2 cup tomato chopped - 1 teaspoon ginger chopped - 1 teaspoon green chili chopped - 2 tablespoon oil - 1/­­2 teaspoon cumin seed (jeera) - 1/­­8 teaspoon asafetida (hing) - 1/­­4 teaspoon turmeric (haldi) - 1/­­4 teaspoon red chili powder (lal mirch) - 2 teaspoon coriander powder (dhania) - 1 teaspoon salt - 2 tablespoon cilantro chopped (hara dhania) - Approx. 1-1/­­2 cups water Method - Blend the tomatoes, cashews, ginger and green chili to make creamy paste. Set aside. - Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. - Add cumin seeds, asafetida as cumin seeds crack add tomato paste. - Next add coriander; red chili powder, turmeric and salt. Lower the heat to medium and cook the spice mix for about 4-5 minutes until mix start leaving the side of the pan. - Add corn and mushrooms, mix it well and add about 1-1/­­2 cups of water. Cook for about 10-12 minutes, stirring occasionally. Corn and mushrooms should be tender and gravy should be thick in consistency. - Mushroom Corn Curry is ready serve hot with Roti or plain rice. Enjoy!               Related RecipesVegetable PastaAloo Mattar (Potatoes and Green Peas)Potato in Coconut GravyVegetable CurryRajma Chawal (Kidney Bean Curry)Chola (Chana Masala)Sindhi Kadhi (Vegetable in Gram Flour Gravy)Spicy SquashPotato Curry with Yogurt GravyChole Palak (Chickpeas With Spinach)

Medu Vada

2013. szeptember 13. Manjula's kitchen 

Medu VadaClick here to view the embedded video. Medu Vadas are a traditional South Indian dish which can be served as a main course, side dish, or snack. This crispy deliciousness is made with spiced urad dal batter and fried in donut shape dumplings. They are crispy on the outside and soft on the inside. They are served with Sambar and Coconut Chutney. Recipe will make about 10 to 12 Vadas. Ingredients: - 1 cup split washed urad dal (available in Indian stores) - 1/­­8 teaspoon asafetida (hing) - 2 teaspoon whole coriander seeds (sabut dhania) - 1 tablespoon green chili chopped - 2 tablespoons cilantro chopped (hara dhania) - 1 teaspoon salt - Oil to fry Method - Wash and soak dal in about 3 cups of water for about 4-6 hours. - Drain the water and grind dal to smooth paste using very little water just enough to grind, food processor works good for this. Blend for another 2 minutes to whip dal to make fluffy. Take dal batter out in a wide bowl. - Add all the ingredients to the dal batter, cilantro, green chili, coriander, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light and fluffy. To make sure batter is ready put one drop of batter in a bowl of water, batter should float. - Keeping the right consistency of batter is very important; add water as needed batter should not be soft but not runny. When you put the batter on your palm batter should hold its shape. Make the Vadas batter when you are ready to fry them, as the batter sit will get soft if you are not ready to fry keep batter refrigerated. - Heat the oil in a frying pan over medium high heat. - The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Vadas will not cook through and will not be crispy. - Wet the palms and take golf size batter and place over your palm, flatten to round shape and make hole in the center looking like donut now with other hand wet fingers slowly slide Vada into the hot oil. - Fry the Vadas from both sides to golden brown. Take them out over paper towel to drain access oil. - Traditionally Medu Vada served with Coconut Chutney, and samber (aromatic lentil soup with vegetables). Notes - If Medu Vada Batter is too thick: The Vada will shape nicely but they will be hard inside after frying. - If batter is too soft: it will not be able to hold the shape and will absorb too much oil. - Its the consistency of the batter that determines how soft and shapely the Vadas turn out. Related RecipesSambar (Spicy Lentil Soup)Vegetable PakorasPotato in Coconut GravyAloo (Potato) Masala for DosaCoconut ChutneyMoong Dal Vada (Bhajia-Pakoras-Fritters)Cabbage KoftaMoong Dal DosaSabudana Vada (Fried Dumplings of Potatoes and Tapioca)Kalmi Vada (Fried Lentil Patties)

Contest 2013 September

2013. szeptember 8. Manjula's kitchen 

This month’s contest is all about Corn. This grain can be used many different ways in vegetarian cooking. The specific rules are the following: - You can do any type of recipe (appetizer, dessert, etc) - You have to use Corn as the main ingredient. - It must be vegetarian and also egg-less. - Please submit only ONE recipe. In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Below is my checklist: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your NAME along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is September 27th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Contest 2013 August Winners

2013. szeptember 6. Manjula's kitchen 

Contest 2013 August WinnersAugust was also a great turn out with many recipes using Mango. I was really impressed with all the entries. However I can only select five best ones. Here are my top picks for this month. I would like to congratulate the winners and all participants: 1st Place: Megha Sharma (Chocolate Mango Fudge) 2nd Place: Vaishali Leuva (Mango Paradise) Congratulations to both of you!! Thank you to everyone else that also participated in the contest: - Aparna Anurag - Greenhorn Cook - Thahseen Faizel - santoshbangar - Praseeja T - Sushma Saggam - Aban Kekobad - Nisha Rathish - Dulumani Das - Radhika - Chitrangada Kundu - Jackson Thokchom - Pramitha Avinash - SHUBHANGI ASHOK GONE - Kira Corbett - Razina Javed - Divya Ravindran - Sowmya - Aarti Sharma - Shyamala Tandel - YM Bhargavi - Hidemi Walsh - Ms. S.Vasumathi - Devika R - Pooja Agrawal - Smita Gupta - Sanam Alam - Anusha Jayam Prabhakar - REHANA KHAMBATY - Bini Basheer - Deepak - Poornima - Ramiti - Gia - Yahsir Waheed - Nadia - Nibedita - Chitra Aditya - Deepti - Jayshree - Archana - Devangi Raval - Amrita Datta - Alekya Kishore - Jamie Claire Wilson - Sasi Kumar - Sumedha Bailur - Prerna - Mohammad Shabaz Athar

Stuffed Tomatoes with Gravy

2013. augusztus 8. Manjula's kitchen 

Stuffed Tomatoes with GravyClick here to view the embedded video. Tomatoes filled with flavorful mixed vegetables simmered with spicy sauce makes a gourmet, delectable and mouthwatering dish. Serve this with roti, paratha or any flat bread. This flavorful dish is sure to be a crowd pleaser! This recipe will serve 4. Ingredients: - 4 tomatoes round medium size For filling - 1/­­2 cup green peas, I am using frozen peas - 1/­­4 cup green beans finely chopped - 1/­­4 cup corn kernels, I am using frozen corn - 1/­­4 cup paneer cut into very small cubes (available in Indian grocery store) - 1 teaspoon ginger finely chopped - 2 teaspoon oil - 1/­­2 teaspoon cumin seed (jeera) - 1/­­8 teaspoon asafetida (hing) - 1 teaspoon coriander powder (dhania) - 1/­­4 teaspoon red chili powder - 1/­­2 teaspoon salt Gravy - 1 tablespoon oil - 1/­­4 teaspoon cumin seeds (jeera) - 1-1/­­2 tablespoon all purpose flour (plain flour, maida) - 1 teaspoon coriander powder (dhania) - 1 teaspoon ginger finely chopped - 1 teaspoon green chili finely chopped - 1/­­4 teaspoon salt - 1-1/­­4 cup milk - 2 tablespoon chopped cilantro Method - Slice tomatoes in half and scoop out pulp, pulp will be used for filling. Set aside. - For Filling: heat the oil in a saucepan over medium high, Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. - Add cumin seeds, asafetida as cumin seeds crack, add, ginger, coriander; turmeric, red chili, and salt stir for few seconds and add tomatoes. - Cook the tomatoes for about 2-3 minutes; add corn, green beans, green peas and paneer. Cook till vegetables are tender and the liquid from gravy has evaporated, this should take about 4-5 minutes. Vegetables should be very moist. - Stuff the tomatoes with filling, dont over fill them. Set aside. - For Gravy: heat the oil in flat saucepan over medium heat, pan should be large enough to hold all the tomatoes in single layer, can not overlap the tomatoes. - Add cumin seeds as seeds crack add all purpose flour and stir fry for about one minute. - Add the milk slowly and keep stirring making sure there are no lumps. Add coriander, green chili, ginger, half the cilantro and salt, stir for few seconds. - After gravy comes to boil stir and put the filled tomatoes slowly in single layer. Cover the pan and lower the heat low medium. Let it cook for about 4 minutes, check the tomatoes, gently stirring gravy. If needed let it cook as needed, tomatoes should not be very soft as they will loose the shape. - Garnish with remaining cilantro. Serve hot.       Related RecipesAloo Dum (Potato Curry)Potato Curry with Yogurt GravyCabbage KoftaVegetable CurryPaneer Tikka MasalaOkra Tomato CurryPaneer Paratha (Cheese Paratha)Kala Chana (Black Chana)Stuffed Karela (Bitter Melon)Aloo Mattar (Potatoes and Green Peas)

Contest 2013 July Winners

2013. augusztus 3. Manjula's kitchen 

Contest 2013 July WinnersEveryone must really love coconuts because I received so many entries last month. There were many great recipe ideas and I really did have a tough time narrowing the selection. Here are the top five entries this month. I would like to congratulate the winners and the top five participants: 1st Place: Sasi Kumar (Snowman Coconut Ladoo) 2nd Place:  Khushboo Dattani (Coconut Surprise!) Congratulations to both of you!! Thank you to everyone else that also participated in the contest: - Sangeetha P N - R.Sri Ragavi - Brindha Sundaram - SASMITA PATTANAIK - Kanu - Rehana Khambaty - Greenhorn Cook - Divya Ravindran - Nehal Roy - Megha Sharma - Radhika Madhavan - Hidemi Walsh - Radhika - Akshara Aksh - Sampada - Seetha Hariharan - Sujitha Manoj - Samantha S - Adelina Srinivasan - Poulami Biswas - Marisa Raponi - Christina Ashford - Geanina - Vijeta - Richa Agarwal - Bini Basheer - Megha Bhattacherjee - Anindita - Madhavi - Nima - Deepalakshmi - Bhawya Arun - Rameshwari Bansod - Sowmya - Vanishree Tanksali - Priya Nahar - Pooja Agrawal - S. Vasumathi - Quratulain Noor - Lalitha Swaminathan - Saleha - Vijaya Raghunathan - Neha Salgaonkar - Janani Rangarajan - Dipti Joshi - Shaima - Bhavana Sagar - Nav Sidhu - Aarti Sharma - Vandana - Amit - Kayal Kalidass - Abhilasha - Badri - Khushboo Jwalant Dattani - Gia - Alekya - Jigyasa Sachdeva - Kaleena I. Soorma - Nidhi - Nibedita - NamuD - Namrata - Rekha Damle - Divya Ashok - Neha Mittal - Rishu Bansal

Okra Tomato Curry

2013. július 17. Manjula's kitchen 

Okra Tomato CurryClick here to view the embedded video. Crispy okra (bhindi) served with a flavorful tomato curry is a mouthwatering side dish. You will sure to impress your guests with this unique dish! Ingredients: For gravy: - 4 medium tomatoes puree will make approx. 1-1/­­2 cup - 1/­­4 inch piece of ginger - 1 tablespoon oil - 1/­­2 teaspoon cumin seeds (jeera) - Pinch of asafetida (hing) - 1 teaspoon coriander powder (dhania) - 1/­­4 teaspoon turmeric (haldi) - 1/­­2 teaspoon red chili powder - 1/­­2 teaspoon salt - 1 teaspoon sugar - 1 teaspoon corn starch/­­arrow root powder Fried Okra: - Approx. 1/­­2 pond okra sliced from center and cut in half make about 1-3/­­4 cup cut okra (bhindi) - 1/­­4 cup besan gram flour - 1/­­2 teaspoon salt - 1/­­2 teaspoon cumin seeds (jeera) - 1/­­2 teaspoon mango powder (amchoor) - 1 teaspoon fennel seeds coarsely ground (sonff) - 1-1/­­2 teaspoons coriander seeds coarsely ground (dhania) - 1/­­2 teaspoon red chili powder - Approx. 3 tablespoons water - Oil to fry  Method Gravy - Mix cornstarch with three tablespoons of water and keep aside. - Blend the tomatoes and ginger to make tomato puree. - Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. - Add cumin seeds, asafetida and stir for few seconds now add coriander; turmeric, red chili, salt and sugar stir fry for few seconds and add tomato puree. . - Cook the tomatoes for about 4-5 minutes, add corn starch and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready keep aside. Fried Okra - In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny. - Heat the oil in frying pan over medium high heat, frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right of way but not change the color. - Put one okra at a time to the oil and fry till they are golden brown both sides this should take about four minutes. - Take them out over paper towel. - Serve the Okra over gravy; dont mix it as you should pick up the okra with gravy. Suggestions - You can prepare the gravy and okra in advance; gravy can be refrigerated for 4-5 days. Fried okra should be stored at room temperature for 3-4 days. Before serving heat the gravy and heat the gravy in frying pan like stir fry so they become crunchy and serve over the gravy. - You can serve the fried okra without gravy as a side dish they taste great Related RecipesBhindi Masala – Spicy OkraSpicy SquashKela Ki Subji (Banana Curry)Khasta KachoriMasala PeanutsVegetable PakorasAloo Mattar (Potatoes and Green Peas)Potato in Coconut GravyAloo Dum (Potato Curry)Masala French Fries

Sweet Paratha

2013. július 8. Manjula's kitchen 

Sweet ParathaClick here to view the embedded video. Sweet Paratha is whole wheat flat bread. This Paratha is filled with a delicious combination of nuts, cinnamon and sugar. It makes a great and easy breakfast or a snack with cup of tea or coffee! Recipe will make 4 Paratha. Ingredients: Dough - 1 cup whole wheat flour - 1/­4 teaspoon salt - 1 tablespoon oil - Approx. 1/­3 cup lukewarm water Filling - 1/­3 cup almonds coarsely grind - 1/­3 cup walnuts coarsely grind - 2 tablespoon coconut powder - 1 teaspoon cinnamon powder - 1/­3 cup sugar Also need - 1/­4 cup whole wheat flour for rolling the Paratha - Approx. 1-1/­2 tablespoons oil for cooking the Paratha Method - In a bowl mix the flour, salt, and oil. Add about 1/­3 cup of water to make dough add remaining water as needed to make smooth and pliable dough. Knead the dough on a lightly greased surface. Cover the dough and keep aside for at least 15 minutes. - For the filling mix the almonds, walnuts coconut, cinnamon, and sugar, set aside. - Knead the dough again and divide into 4 equal parts. - Roll the dough into 3 inch diameter circles. Place about 3 tablespoons filling mix in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all four balls. - Let them settle for 3 to 4 minutes before rolling. - Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready. - First lightly roll the filled ball in dry whole-wheat flour. - Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to about 7-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled Paratha. - Place the Paratha over the skillet. After a few seconds you will see the Paratha change color and puff in different places. - 10. At this point flip the Paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread about1 teaspoon of oil on the Paratha. Again, flip the Paratha and lightly press the puffed areas with a spatula. - Flip again and press with the spatula making sure the Paratha is golden-brown on both sides. - Sweet Paratha can be served hot or at room temperature. Paratha can be kept at room temperature for about week.     Related RecipesMattar Ke Kachori (Spicy Puff Pastry)Namak PaareBanana Puri (Kela Ke Puri)Khasta KachoriMathri (Salted Crackers)Besan Paare (Spicy Crackers)Whole Wheat Almond Eggless CookiesPoha (Flattened Rice)Kalmi Vada (Fried Lentil Patties)Rava Dosa

Contest 2013 June Winners

2013. július 6. Manjula's kitchen 

Contest 2013 June WinnersI really enjoyed reading all the Father’s Day stories, along with the recipes submitted. They were all great. The recipe that stood out this month is from Adelina Srinivasan for her recipe of Beet Soup meets Sambar. 2nd place goes to Kanu for Chole Bhature. Listed below are the top five entries this month also. I would like to congratulate the winners and the top five participants: 1st Place: Adelina Srinivasan (Beet Soup meets Sambar) 2nd Place: Kanu (Chole Bhature) Congratulations to both of you!! Thank you to everyone else that also participated in the contest: - Lucky - Pooja Joshi - S.Varathan - V. Janani - Janani Rangarajan - Bhawya Arun - Apurva K - Bini Basheer - Hanna - Kaleena I. Soorma - Seemantini - M Neha - Shivani Sachde - Deepalakshmi - Hidemi Walsh - Ashu - Aparna Anurag - Nancy Harbord - Archana Bhogaraju - Rameshwari Bansod - Suprabha s.k. - Gia - Razina - saijusadanandan - Apurva Srivastava - Lubna Karim - Sangeetha P N - Samantha Skelly - Ekta Sheth - Lynne Neumann - Aayushi - Shireen

Masala Zucchini

2013. június 21. Manjula's kitchen 

Masala ZucchiniClick here to view the embedded video. Masala Zucchini has a nutty and spicy flavor. It’s great as a side dish. For this recipe, I used a popular Bengali spice mixture known as punch poran. Punch poran is a blend of five spices which gives a very unique flavor to Zucchini. Recipe will serve 3. Ingredients: - 2 zucchini large size with skin, sliced in 1/­2 inch thick. This will make about 4 cups of sliced zucchini - 1 tablespoon oil - 1/­2 teaspoon cumin seeds (jeera) - 1/­4 teaspoon fenugreek seeds (Methi dana) - 1/­4 teaspoon mustard seeds (rai) - 1/­4 teaspoon fennel seeds (saunf) - 1/­4 teaspoon nigella seeds (kalonji) - 2 whole red chilies - 1/­4 teaspoon red chili powder - 1/­4 teaspoon turmeric (haldi) - 1/­2 heaping teaspoon salt - 1 teaspoon sugar - 1/­2 teaspoon mango powder (amchoor) - 1 teaspoon lemon juice Notes - First 5 spice mix cumin, fenugreek, mustard, fennel, and nigella seeds known as Punch Poran. You can make your own mix or buy the mix in Indian grocery store. - This recipe works best with large and firm zucchini. Method - Mix the first 5 spices to make Punch Poran cumin, fenugreek, mustard, fennel, and nigella seeds. Set aside. - Heat the oil in a flat sauce pan over medium high heat. When oil is moderately hot add the spice mix as cumin seeds and mustard seeds crack add whole red chili stir for few seconds. Add turmeric, red chili powder and salt stir and add zucchini. - Stir fry for about 1 minute lower the heat to low medium, and cover the pen. Let it cook for about 2-3 minutes, doing this zucchini will leave the moisture that will help to stir fry them. - Remove the cover bring the heat to medium high and stir fry for about 3-4 minutes. Zucchini should be tender not mushy. - Add sugar, mango powder and lemon juice, stir and mix it well. Turn off the heat Masala  Zucchini is ready to serve. - Serve Masala Zucchini with roti, paratha or any bread. This also good with rice. Variations You can also use bottle gourd (in Hindi it is known as lauki, or ghia) but do peel the skin before slicing and slice them about the same size. Related RecipesLaucki Chana Dal (Bottle Gourd, Ghiya, Doodhi)Spicy SquashBhindi Masala – Spicy OkraAloo Jeera (Potatoes with Cumin Seeds)Green Beans and PeasStir Fry Collard GreensCabbage With Peas (Bund Gobi And Mater)Mushroom with peasSweet And Sour TofuBaingan Bharta (Eggplant)

Chickpea Pulav (Chola Biryani)

2013. június 10. Manjula's kitchen 

Chickpea Pulav (Chola Biryani)Click here to view the embedded video. This dish is a delicious combination of rice, chickpeas, with vegetables and of course spices. This is a great, hearty, and healthy meal. This is a one dish and one pot meal. This recipe will serve 3. Ingredients: - 1 cup rice (I use basmati rice) - 15oz chickpeas/­­chola/­­garbanzo/­­kabule chana canned or cooked - 2 tomatoes medium size chopped will make about 1-1/­­2 cup chopped tomatoes - 4. 1 potato medium size peeled and cubes bite size pieces will make about 3/­­4 cup - 6 oz spinach chopped frozen or 3 cups of chopped fresh spinach - 1 cup bell pepper cubed in bite size pieces - 3 tablespoons oil - 1 teaspoon cumin seeds/­­jeera - 1/­­8 teaspoon asafetida/­­hing - 1 bay leafs/­­tajpat - 1 tablespoon ginger finely shredded - 1 green chili finely chopped - 1-1/­­2 teaspoon salt - 1/­­4 teaspoon turmeric/­­haldi - 1/­­2 teaspoon mango powder/­­amchoor - 1/­­4 teaspoon garam masala - 1-1/­­2 cups water  Method - Wash and soak the rice in about 2 cups of water at least for 10 minutes. - Drain the liquid out of the can of chickpeas and wash the chickpeas well. - 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 cumin seeds as seeds crack add the ginger, and green chili, stir for few seconds. - Add tomatoes and salt cook until tomatoes are tender, about 2 minutes. - Add chickpeas and potatoes after it comes to boil cover the pen and let it cook for about 8 minutes over medium low heat, stir occasionally. - Add rice, spinach, bell pepper and water. Mix and bring it to boil. Cover the pan and let it cook for about 12-15 minutes over low heat. Dont stir the rice in between they will get mushy check the rice in about 12 minutes. Cook Pulav until the rice is tender and the water has evaporated. - When Pulav is ready add mango powder and garam masala mix gently. - Serve alone or with side of yogurt or pickle if you want to spice it up more. Enjoy!   Related RecipesVegetable Rice (Pulav)Vegetable BiryaniChole Chaat (Spicy Chickpeas)Quinoa Vegetable Pilaf (Pulav)Poha (Flattened Rice)Chola (Chana Masala)Punjabi CholaVeggie Hash BrownsSamosaChola Tikki (Chickpeas Patties)

Contest 2013 May Winners

2013. június 6. Manjula's kitchen 

All of the mother’s day stories were very touching. I enjoyed reading through all of them very much. Thank you for sharing them with me and others what makes your mother so special to you. Here are the two winners that I selected at random from the posts. Congratulations to both of you. 1st Place: rahull 2nd Place: tanyachad Thank you to everyone else that also participated in the contest.

Mango Pickle (Aam ka Achar)

2013. május 27. Manjula's kitchen 

Mango Pickle (Aam ka Achar)Click here to view the embedded video. Mango pickle is a spicy and tangy condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra “oomph” to every meal. Recipe will make about 12 oz pickle. Ingredients: - 1 large green mango raw pickling mango/­­about 2-1/­­2 cup cubed mango (they are available at Indian and Asian grocery store) - 1 tablespoons salt - 1 teaspoon red chili powder, adjust to taste (lal mirch) - 1/­­4 teaspoons turmeric (haldi) - 1 tablespoons coriander seeds crushed(dhania) - 1 tablespoon fennel seeds crushed(Saunf) - 1 teaspoon fenugreek seeds (sabut mathi) - 1 teaspoon nigella seeds/­­kalonji - 2 tablespoons mustard oil or olive oil Method - Wash and dry the mango, cut in small cubes with skin. - In a glass bowl put the mango with salt and mix it well. - Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later. - Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist. Note: Mangoes will reduce in volume. - Add all the spices to salt water and keep it aside. - Mix spices, water and oil to mango slices. - Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices. Pickle is good for moths.   Related RecipesCauliflower PickleHari Chutney – Cilantro ChutneyMango Chutney (Mango Relish, Aam Ka Lacha)Rhubarb Chutney (Relish, Pickle)Ginger RelishMethi Chutney (Fenugreek Chutney)Carrot Pickle (Gajar Ka Achar)Cranberry Relish, PickleTamarind ChutneyDate And Raisin Chutney (Khajoor and Kishmish Chutney)

Contest 2013 May

2013. május 13. Manjula's kitchen 

I hope everyone has had a wonderful Mother’s Day. For this month’s contest, all you have to do is share something special about your mother. You can share what makes your mother so special to you. And/­or something valuable that she has taught you over the years. Feel free to share anything else about your mother. All you have to do is post your Mother’s Day story to the discussion forum on the Mother’s Day topic that I have created. The winners will be selected randomly from all the forum post entries. Below is my checklist: - You will not have email me anything this time. You can simply leave a posting on the Mother’s day forum topic. - If you are creating a new account for the forum, please enter your email address so that I can contact you after the contest is over. Don’t worry, your email address will not be public (only I will be able to see it). - The deadline is May 31th. - The winner will be featured on the homepage and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Contest 2013 April Winners

2013. május 8. Manjula's kitchen 

Contest 2013 April WinnersEveryone came out with great, fresh ideas for April contest. Unfortunately, I can only choose five which always makes it difficult. Here are the top five for the contest. I would like to congratulate the winners and the top five participants: 1st Place: Divya Ashok (Tropical Spring Salad with Mango Orange Dressing) 2nd Place: Emily M. Walsh (Spring Spinach and Strawberry Salad) Congratulations to both of you!! Thank you to everyone else that also participated in the contest: - Adelina Srinivasan - Nishant Goyal - Jugnu Verma - Qurat ul Ain - Rachel Nead - Sumedha - Deepti - Thess - Laryssa Wirstiuk - Renee Hagens - Bharti Sanjay Rathore - Priyab - Crystal Schmidt - Asha Sunilc - Prachi Deshpande - Shruti - Marisa Raponi - Deepika Mohan - Richa Bhatnagar - Rutu - Jamie Claire Wilson - Lakshmi Priya - Aparna Nayak - Kalmi - Sapna Mehta - Pooja Joshi - theheirloomessence - Dipti Joshi - Ritu sethi - Kamlesh - Vandana - Sirisha - Shilpa R

Wanted to Say Thanks!

2013. április 28. Manjula's kitchen 

Wanted to Say Thanks!I would first like to acknowledge and thank my viewers and everyone who voted for me. Because of you all I was selected for “YOUTUBE ON THE RISE” program. As a result, my channel will be featured on April 30th on YouTube blog, www.youtube.com/­­YouTube I truly enjoy doing these recipes and sharing with you. I take a lot of pride in my work through Manjula’s Kitchen. I often spend many hours working on each recipe. Despite this, I must say I truly enjoy this process. You, the viewers, have given me so much love and encouragement over the years. Your feedback and enthusiasm for Manjula’s Kitchen is invaluable. Youtube has given me a wonderful platform to promote my passion and love for cooking. Not many people are able to say that they are following their passion at my stage in life (being a grandmother of four and all!). You, the viewers, deserve credit for this. So I would like to say a heartfelt thank you.   Related RecipesVote for ManjulaHappy Holidays!Jaljeera in the Summertime!100th Video RecipeHappy Thanksgiving!Working on Few New RecipesI Have Been BusyBack To Reality And Back To Working On Some Fresh New Recipes!My 61st BirthdayRecipe For Peach Phirni (Rice And Peach Pudding)

Vote for Manjula

2013. április 16. Manjula's kitchen 

Vote for ManjulaVote now to help Manjula’s Kitchen win YouTube’s April On the Rise channel competition! It only takes a moment--click the link, then click on the blue checkmark next to Premier Guitar! https:/­­/­­www.google.com/­­moderator/­­#15/­­e=1fe067&t=1fe067.46 Here is more information about youtube’s “On The Rise” program: http:/­­/­­youtubecreator.blogspot.com/­­2013/­­04/­­introducing-your-april-on-rise-nominees.html Thank you for your continued support! Related RecipesIndo-Chinese BreadHappy Holidays!100th Video RecipeUsing Different Water Tempretaure For Making Dough!ChallengesHappy Diwali (Festival of Lights)Should I Use A Pressure Cooker?Potato PizzaSweet Rice BallsPal Kozhukattai

Contest 2013 March Winners

2013. április 5. Manjula's kitchen 

Contest 2013 March WinnersI enjoyed going through all of the entries for March contest. There were many good entries and as usual it was tough to decide on the winners. I would like to congratulate the winners and the top five participants: 1st Place: Siri (Rainbow Cupcakes) 2nd Place: Vaishali Leuva (Mawa Paneer Thandai Balls) Congratulations to both of you!! Thank you to everyone else that also participated in the contest: - Adelina Srinivasan - Prachi Deshpande Punecon - Siminder - Shruti - Kamala - Shamshun Nisa - Nay Sidhu - Lori McLain - Dipti Joshi - Gomathi Palanimuthu - Anamika Sachdeva - Jeeja Jaison - Maureen D’souza - Vandana - Archana Arvapally - Anu Rasoi - Deepa Krishnan - Crystal Schlueter - Raksha - Renee - Vidyapraseedh - Mubeena - Vandana Bhide - Dimple Mota - Monica Raina - Ankita Agarwal - Whitney - Deepti - Rakhi Mehrotra - Raabiaa Mojelele - Vidhya Lakshmi - Varsha jain - M Neha - Preethi Vijay - Vaishali Leuva - Sowmya - Kim Charlton - Sneha Toshniwal - Hidemi Walsh - Aditi Shah - Prachi Mishra - Payel Mukherjee - Priya Suresh - Madelon Martinez - Renee Lynn - Mamta Rathi - Reshma Patel - Mussy M - Deep - Keerthana Boloor - Adam123 - Keeithana holoor - Rashija - Veena Jain - Vani - Santoshgbangar - Rakhi Bajaj - Poonam - Zita Fox - Sneha loshi

Besan Ki Burfi (Gram Flour Fudge)

2013. március 25. Manjula's kitchen 

Besan Ki Burfi (Gram Flour Fudge)Click here to view the embedded video. Besan ki barfi is sweet like candy and has a fudge like consistency. Made with roasted Besan, butter and sugar, it is then flavored with cardamom and garnished with nuts. Besan Burfi can be served any time of the day. In an Indian household, Burfies are served as cookies or chocolate. Recipe will make 18 to 24 pieces of Burfi. Ingredients - 1 cup besan, gram flour - 2 tablespoons sooji, semolina - 1/­4 cup coarsely ground almond powder - 6 tablespoons melted unsalted butter or ghee - 1 cup sugar - 1/­2 cup water - 8 green cardamoms- shelled and seeds crushed - Approx. 1 tablespoon pistachios crushed for garnishing  Method - Grease 8 flat plate and set aside. - In a bowl mix besan and semolina, add about 3 tablespoons of butter mix it well by rubbing with fingers. Mix will become grainy; Let it sit for about 15 minutes. - Put rest of the butter in frying pan over medium heat; add besan mix and roast for about 4-5 minutes stirring continuously basen will lightly change the color. - Add almonds and roast stirring continuously until the color has change to deep golden brown and also start to smell of the roasted basen, this should take another 6-7 minutes. Turn off the heat. We add the almonds later otherwise almonds will be over roasted. - In a saucepan, boil the sugar and water together over medium heat until syrup is little less then 1 thread or 205 degrees F on a candy thermometer. - Mix the syrup with flour mixture mix well and pore over greased plate. - Sprinkle the sliced pistachios evenly over the top to garnish. - Let Burfi cool it takes about 1 hours and cut into 1 squares.  Notes - If syrup is not right consistency Burfi can become very soft or very dry, in any case it is easy to fix. - Burfi is too soft: add little more almond powder or coconut powder. May be make them in ladoo a ball shape little smaller then golf ball and roll them in almond or coconut powder. - Burfi is very dry: sprinkle hot water as needed about 2-3 tablespoons over besan and mix it. Enjoy! Related RecipesKaju Burfi (Cashew Fudge)Mohan Thal (Gram Flour Fudge)Almond Brittle (Almond Chikki)Til ki Burfi (Sesame Seed Burfi)Basen LadooPEDA (Indian Sweet)Flax Seed Burfi (Flaxseed Healthy Bar)Shakkar ParaAlmond Cashew BurfiBadam Burfi (Almond Candy)

Shahi Toast (Eggless Bread Pudding)

2013. március 13. Manjula's kitchen 

Shahi Toast (Eggless Bread Pudding)Click here to view the embedded video. Shahi Toast is rich bread pudding. Toasted bread covered with creamy milk known as Malai. This is delicious and easy recipe to make. Recipe will serve 2. Ingredients: - 3 slices of firm white bread - 1-1/­­2 tablespoons unsalted melted butter or ghee - 2 cups milk - 2 tablespoons sugar - 4 Green Cardamoms - shelled and the seeds crushed - 1 tablespoon sliced almonds - 1 tablespoon sliced pistachios Method - Remove the crust from all sides of bread and butter the bread slices from both sides generously. Cut the slices in two. - Toast the bread from both sides on the skillet over medium heat till bread slices are golden brown both sides, this will make bread crispy. Set aside. - In a heavy bottom pan boil milk over medium high heat until the milk reduces to about 1cup. This should take about 20 minutes after milk comes to boil. Wetting the pan and have few spoons of water before putting the milk in pan, will reduces the chances milk to burn. Make sure frequently stir the milk and scrapes the sides. -  Add sugar cardamom powder, half the almonds and half the pistachios boil for about 3 more minutes, stirring occasionally. Turn off the heat. - Assembling Shahi Toast: in serving plate arrange the bread slices; pour the milk over bread covering all. Notes: you may prepare the toast and milk in advance but assemble just before serving otherwise toast will become very soft. - Next garnish with remaining nuts. - Shahi Toast is ready to serve! Can be serve for breakfast or as a dessert. Any way you serve will taste fabulous.   Related RecipesMalai KoftaPista Kulfi (Pistachio Ice Cream)Chum ChumShahi PaneerMango Ice CreamWatch For New Upcoming RecipesKheer (Rice Pudding)Butter Paneer MasalaSweet Potato Halwa (Eggless Pudding)Vegetable (Navratan) Korma

Contest 2013 March

2013. március 7. Manjula's kitchen 

There are two religious holidays this month – Easter and Holi (festival of colors). Contest this month is to make a dessert for the holidays. It can be any type of dessert, but there should be an emphasis on creativity and presentation. The specific rules are the following: - It can be any type of dessert (hot or cold) - I will be judging on creativity and presentation - It must be vegetarian and also egg-less. - Please submit only ONE recipe. In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Below is my checklist: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your name along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is March 24th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Kale and Tofu Salad

2013. február 16. Manjula's kitchen 

Kale and Tofu SaladClick here to view the embedded video. This delicious Kale and Tofu salad with apple wedges, cranberries and ginger dressing will compliment any meal. This salad is nutritious, tasty and full of flavor. This recipe will serve 2. Ingredients: - 2 cups Kale stalks removed and leaves thinly sliced - Approx. 5oz firm tofu in small cubes, pat dry, this will make about 1 cup - 1/­­2 apple thin sliced makes about 1/­­2 cup of sliced apple - 1/­­2 cup cucumber cubed in small pieces - 2 tablespoons dry cranberry - 2 tablespoons sliced almonds toasted - 1-1/­­2 tablespoon olive oil divided - 1 tablespoon ginger juice - 1 teaspoon lemon juice - 1/­­2 teaspoon salt - 1/­­4 teaspoon black pepper - 1/­­2 teaspoon sugar  Method - Pet dry the tofu well, heat 1/­­2 tablespoon of oil over medium heat in a small frying pan and stir fry cubed tofu until it is light brown. Let it sit until tofu is at room temperature before adding to the salad. - For dressing! In a small bowl add remaining oil, ginger juice, lemon juice, black pepper, salt and sugar, mix it well. - In a bowl add the kale, and pour the dressing over kale rub until the kale starts to soften. It will take about 1-2 minute. Let it sit for about 15 minutes, kale is nicely marinated. - In a salad bowl add kale, tofu, apple, cucumber and cranberries toss it well. - Add the sliced almonds for a nice crunch. You will sure enjoy this kale salad for a light and healthy side dish.   Related RecipesQuinoa Vegetable Pilaf (Pulav)Carrot and Moong Dal SaladSweet And Sour TofuMoong Dal SoupSprouted Moong SaladGrilled Tofu SandwichFruit ChaatSpinach and Tofu Stuffed Potato RollsStir Fry Collard GreensSpicy Sweet Potatoes

Contest 2013 February

2013. február 10. Manjula's kitchen 

This month’s contest is the same as previous years. All you have to do is post your Valentine’s Day story to the discussion forum on the Valentine’s Day topic that I have created. You needn’t send any photos for the contest. I just want to hear your valentine’s story – what did you do for your husband, wife, girl/­­boyfriend, or other loved one? If you cooked something, please describe the menu that you prepared. Did you surprise your loved one? The more details, the better! The winners will be selected randomly from all the forum post entries. Below is my checklist: - You will not have email me anything this time. You can simply leave a posting on the Valentine’s day forum topic. - If you are creating a new account for the forum, please enter your email address so that I can contact you after the contest is over. Don’t worry, your email address will not be public (only I will be able to see it). - The deadline is Februrary 24th. - The winner will be featured on the homepage and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Lacha Paratha (Layered Flat Bread)

2013. február 3. Manjula's kitchen 

Lacha Paratha (Layered Flat Bread)Click here to view the embedded video. Lacha Paratha is whole wheat layered flat bread. Lacha Paratha is a treat with any meal and can be served with any gravy base dish of your choice. Recipe will make 3. Ingredients: For Dough - 1 cup whole wheat flour (atta) - 1 teaspoon oil - 1/­­2 teaspoon salt - Approx.1/­­2 cup water lukewarm  Also Need - 1/­­4  cup whole wheat flour (atta) to help rolling - Approx. 2 tablespoons oil for cooking Method - In a bowl mix the flour, salt, and oil. First add about 1/­­3 cup of water to make dough add remaining water as needed to make smooth and pliable dough. Knead the dough on a lightly greased surface. - Cover the dough and keep aside for at least 15 minutes. - Knead the dough again before using and divide into 3 equal parts. - Take one part of the dough and press it both sides in dry flour this will help rolling, roll it into about 9 diameter or as thin you can roll. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha. - Generously spread the oil over rolled paratha about 1/­­2 teaspoon with your fingers or brush, sprinkle approx. 2 teaspoon of flour over oiled paratha and spread evenly over whole surface. - Start making pleats from one side make small pleats as there are more pleats, Paratha will have more layers. - Make it into pinwheel and press it lightly in dry flour from both sides. - Roll the pinwheel light handed into approx. 7 circle. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha. - Heat the flat skillet over medium heat, heavy skillet works the best. To check if skillet is ready sprinkle few drops of water over skillet, water should sizzle. - Place the parathe over skillet, after few seconds Paratha will start changing the color to dry look, after half a minute turn over the Paratha. - Let it cook for few seconds from other side, spread 1 teaspoon of oil over the parathe and turn it over. Cook the Paratha from both sides pressing with spatula to light brown color. - Lacha Paratha is ready to serve it taste best hot. Serve the Paratha with any gravy based dish.

Challenges

2013. január 23. Manjula's kitchen 

As many of you know, there are some challenges I face when doing my video recipes for you all. First of all, these videos are taped at my home kitchen, and Alex (my husband) is responsible for many things. He is the videographer, editor and essentially does everything aside from developing the recipes and cooking. With that said, my first challenge is him. I need to be ready when Alex has time. Alex also gets busy with his own work. There are many times where we are ready to tape with all the preparations done for the recipe and just then my next door neighbors dog decides to bark. This dog is very loud so we often have to wait until he calms down. Then there are the other disturbances like someone mowing their lawn or trash pickup! This can be frustrating especially when I am so eager to share my recipes and dishes with you. When I get upset, Alex will make me a cup of hot chai and try and make me laugh. He always knows how to put a smile on my face. I also spend a lot of time with my four grandchildren as they are my priority. Despite all these obstacles and time constraints, we always manage to do the videos, all the while laughing and have a great time doing so! Until next time….    

Aloo Methi (Potatoes with Fenugreek Leaves)

2013. január 14. Manjula's kitchen 

Aloo Methi (Potatoes with Fenugreek Leaves)Click here to view the embedded video. Aloo Methi is a delicious dish made with potatoes, fenugreek leaves, and a combination of spices. Fenugreek is a green leafy vegetable with a unique taste that is packed with nutrients. There are many health benefits of fenugreek. This dish is delicious in addition to being healthy! Recipe will serve 4. Ingredients: - 4 medium size potatoes peeled and cubed byte size; this will make about 3 cups of cubed potatoes. - 3 tablespoons oil - 1/­­2 teaspoon cumin seed (jeera) - 1/­­8 teaspoon asafetida (hing) - 3 whole dry red chilies broken in 2 pieces - 1/­­4 teaspoon turmeric (haldi) - 1 tablespoon coriander powder (dhania) - 2 cups fenugreek leaves chopped or 1/­­2 cup dry fenugreek leaves (kasoori methi) - 1 teaspoon salt - 1/­­4 teaspoon red chili powder - 1/­­2 teaspoon mango powder (amchoor)  Method - Wash peeled and cut the potatoes in small cubes. - Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. - When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well and cover the sauce pan. - Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between. - From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water. - After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve. Enjoy!  Suggestions - Aloo Methi tastes great with plain paratha, Kadhi Rice etc. - I like left over for making sandwiches.

Contest 2013 January

2013. január 6. Manjula's kitchen 

If your New Years resolution is to eat right and stay fit, then this contest is for you. For this month, I am looking for recipes that are health conscious and use fresh ingredients. The specific rules are the following: - Recipe must be healthy – low in sugar and fats. - It must use fresh ingredients (nothing processed) and all natural ingredients. - It must be vegetarian and also egg-less. - Please submit only ONE recipe. In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Below is my checklist: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your name along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is January 27th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Mirchi Vada (Chili Fritter)

2012. december 28. Manjula's kitchen 

Mirchi Vada (Chili Fritter)Click here to view the embedded video. Mirchi Vada or Mirchi Bhaji is a Rajasthani popular snack. Green chili filled with spicy potatoes, dipped in batter and fried makes mouth watering snack for people who love spicy and hot food. Recipe will make 8. Ingredients: - 8 green chillies I am using yellow chilli peppers For Filling - 1 cup potatoes boiled peeled and mashed - 1/­­2 teaspoon salt - 1/­­4 teaspoon cumin seeds (jeera) - 1 teaspoon coriander powder (dhania) - 1/­­4 teaspoon mango powder (amchoor) - 1 tablespoon chopped cilantro (hara dhania) - 1/­­4 teaspoon chilli powder optional (lal mirch) For Batter - 1/­­2 cup Besan gram flour - 1/­­4 teaspoon salt - 1/­­4 teaspoon cumin seeds (jeera) - 1/­­8 tablespoon baking powder - 1 tablespoon cilantro chopped (hara dhania) - Approx. 1/­­4 cup water Also need oil to deep fry Method - Vertically slit the chili and remove the seeds, dont remove the stem. Set aside. Filling - Mix all the filling together and set aside. Making of Vada - For making the batter mix add all the dry ingredients together: Besan cumin seeds, baking powder and salt. Add the water slowly to make smooth batter. (Batter should be the consistency of pancake batter or dosa batter) -  Add cilantro and mix it well. - Stuff the chilies with potato mix. - Heat the oil in a frying pan over medium heat Frying pan should have about 1-1/­­2 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away. - Dip the filled chili in the batter one at a time making sure chili is covered with batter all around and slowly drop into the frying pan. - Turn occasionally fry the Mirchi Vada until all sides are golden brown. It should take about 4 to 5 minutes. Take the Mirchi Vadas out over paper towel. - Vadas are best when they are served hot. Serve them Hari Cilantro and Tamarind Chutney.  Suggestion - You can prepare the Mirchi Vadas in advance and when ready to serve heat them in oven 300-degree F. - Left over make great sandwiches.      

Sweet Potato Halwa (Eggless Pudding)

2012. december 24. Manjula's kitchen 

Sweet Potato Halwa (Eggless Pudding)Click here to view the embedded video. Sweet Potato Halwa (eggless pudding) is one of the easiest Halwa recipes to make. Cardamom and Cinnamon spices give it a delicate and unique flavor. This is a tasty, warm dessert for cold winter months. Recipe will serve 6. Ingredients: - 2 cups sweet potato peeled and mashed - 5 tablespoons unsalted butter or ghee clarified butter - 1 cup milk - 1 cup sugar - 1/­­4 teaspoon freshly ground cardamom (ilachi) - 1/­­4 teaspoon cinnamon powder (dal chini) - 1/­­8 teaspoon of nutmeg (jaifel) - 8 cashews broken in small pieces for garnishing (kaju) Method - Boil the sweet potato peel and mash; Sweet potatoes can be cooked in a microwave. Wrap the potatoes in wet paper towel and cook for 7-8 minutes. - Heat butter in heavy bottom pan over medium heat. Add sweet potatoes and stir fry by stirring continuously and pressing down for about 8-10 minutes. - Add milk and mix it well. After milk comes to a boil cook for 2 minutes, add sugar and cook for additional 6-8 minutes or until Halwa should start leaving the side of the pan. Halwa should be very moist. - Turn off the heat and add cardamom, cinnamon, and nutmeg. Mix it well. - Serve hot or at room temperature. Garnish with cashews. Halwa tastes best when served hot.  Serving suggestions You can serve this as pudding. Serve with vanilla ice cream or over a plain cookies/­­ biscuits. Enjoy!  

Vegetarian Vegetable Soup

2012. december 8. Manjula's kitchen 

Vegetarian Vegetable SoupClick here to view the embedded video. A Hearty vegetable soup is so tempting in winter months. A cup of soup is a great meal starter or a tasty, nutritious and satisfying lunch. Vegetable soup is very comforting. Recipe will serve 4. Ingredients: - 2 tablespoons oil - 1/­­2 teaspoon cumin seed - 1 bay leaf - 6 cloves (long) - 1 teaspoon salt - 1/­­2 cup carrots, peeled and chopped into rounds - 1 small potato peeled and diced - 1/­­4 cup fresh green beans cut into 3/­­4-inch parts - 1/­­4 cup celery chopped - 1 cup cabbage chopped - 1-1/­­2 cup tomato chopped - 1/­­4 cup corn kernels - 3 cups of water - 1/­­4 tea spoon ground black pepper - 1 to 2 teaspoons freshly squeezed lemon juice  Method - Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. -  Add the cumin seeds as they crack add carrots, potatoes, green beans, bay leaf, cloves, and salt, cook, stirring occasionally, for about 2-3 minutes. - Add corn, cabbage, celery, tomato and 3 cups of water, after it comes to boil turn down the heat to low medium. - Cover and let it cook for approximately 25 to 30 minutes until the vegetables are tender. - Add the black pepper and lemon juice. Taste and season with additional salt and pepper as needed.

Contest 2012 November Winners

2012. december 5. Manjula's kitchen 

Contest 2012 November WinnersI was really impressed with the November recipes using Squash. There were some very unique recipes. Congratulations to the winners and the top five participants: 1st Place: Geeta Rao (Spicy Squash Cakes) 2nd Place: Hetal Jain (Squash Ice Cream on warm Squash Halwa) Congratulations to both of you!!   Thank you to everyone else that also participated in the contest: - Poornima Noubad - Shilpa Rajput - Aarti Dedakiya - Nibedita Das - Hema Shankar - Shubha Sridhara - Priya - Anne McCunney - Poulami Biswas - Manjula Bharath - spicytofu - Anu Saxena - Chetna Mistry - Shubha Sridhara - Priya Suresh - Lalitha Sundararajan - Gina Sitta - Viji - Sherri Williams - Dipti V. Joshi - Payel Mukherjee - Hem Srivastava - Anamika Sachdeva - Faiza M. - Rehana Khambaty - Gia - Anushmita Dash - Ipsita Ray - Hidemi Walsh - Sujina - Yamini - ManjuBalaji - Sushma - Subhash from Noida - Nishi Rani - Ilene Courland - JOSHUA MCKENEE - Samantha Skelly - Akhila Bhatt - Anand Prakash - Sasi Kumar

Friendship of a Lifetime

2012. november 28. Manjula's kitchen 

Some very close friends of mine visited me this Thanksgiving holiday from Ann Arbor, Michigan. I really should say they are more like family. We make the effort at seeing each other, but I wish we could see each other more often. Ideally, they would live right here in San Diego! It would be great [...]

Contest November 2012

2012. november 9. Manjula's kitchen 

I enjoyed last year’s contest for Thanksgiving, so it will be the same this year. This month’s contest is make any recipe using squash as the main ingredient. It can be any type of squash (ex. Pumpkin is in the squash family). You may make any type of recipe such as an appetizer, main dish, [...]

Diwali Menu

2012. november 6. Manjula's kitchen 

Diwali MenuDeciding on the perfect menu for the upcoming holiday of Diwali can be challenging! I have been trying to decide the menu for a Diwali party I am hosting for the last couple of days. It’s the time of year to indulge in delicious and tasty food, without a regard for calories! This year I am leaning towards a very traditional menu. I would love to hear your thoughts and suggestions about this menu. To start out the evening, I would like to serve: - Crispy Spinach Pakoras - Dhokla with Hari Cilantro chutneys - Dahi Vadas     My main courses will include: - Urad Dal Puri, with Spicy Squash - Potato Curry with Yogurt Gravy - Bhindi Masala - Raita - Methi Chutney       Finally, for dessert, I would like to serve: -  Ras Malai - Moong Dal Halwa   I know this is a very big menu so I need to start making some preparations now! Let me know what you think? Does this traditional menu sound good to you, or do you think I should incorporate some non-traditional items as well?  

Almond Brittle (Almond Chikki)

2012. október 23. Manjula's kitchen 

Almond brittle also known as Chikki in India this is quick and easy recipe to make. This old fashioned candy every body will enjoy.

Kalmi Vada (Fried Lentil Patties)

2012. október 20. Manjula's kitchen 

Kalmai Vadas are crispy and delicious appetizer. Fried patties made with lentil and potatoes, can be a delightful treat for any party or a tea time snack.

Happy Dusshera!

2014. október 3. Manjula's kitchen 

Happy Dusshera!Dusshera is a major Indian festival celebrated after the nine days of Navratri. This Hindu festival celebrates the victory of good over evil. Here is my menu for tomorrow to celebrate this occasion: Urad Dal Puri Coconut Ladoo Spicy Squash Lauki Ka Raita The post Happy Dusshera! appeared first on Manjula's Kitchen.

Gulab Jamun Variations for Festivals

2014. szeptember 28. Manjula's kitchen 

Gulab Jamun Variations for Festivals Many festivals are coming soon, starting with Navratri, Durga Ashtami, Ram Navami, Dussehra, Diwali, Bhai Dooj, and the list goes on. I am always planning to what make something new. Something different and festive but not needing too much work, at the same time the family should enjoy it. I thought why not make the sweets and snacks that my family likes and I will also like to share this with my extended family by the series of blogs. First one I selected is gulab jamuns because I just made them. Also gulab jamun is one of my favorite dessert. It is easy to make and also have a long shelf life. Gulab jamuns can be served in many different ways and the bonus is they make good holiday gift. I have fond memories of the festivals while growing up. On special occasions we will receive box of sweets from family and friends and most of the time the box will have gulab jamuns. Of course these gulab jamuns were not in the syrup but they were still moist. They tasted great and almost appeared to be a different dessert. These are some of the variations and suggestions the way I serve them. I think warm gulab jamuns taste the best, they are my boys favorite. For serving them with any other variations, take gulab jamuns out from the syrup for about half an hour before garnishing. Drizzle gulab jamun with chocolate gnash, you may also put few pieces of sliced almonds. This is my grand kids favorite. Roll them in coconut powder, this is the only way one of my daughter in law likes them. Slice them in center making them in two pieces then topped them with malai (reduce milk), Slice them thinly and serve them with vanilla ice cream and garnish with few pieces of broken pistachios. I will like to hear from you, how you like to serve them. Gulab Jamun (2014) Gulab Jamun The post Gulab Jamun Variations for Festivals appeared first on Manjula's Kitchen.

Happy Navratri 2014

2014. szeptember 24. Manjula's kitchen 

Happy Navratri 2014Navratri, or “Nine nights” is a festival which marks the onset of autumn. It is celebrated in different ways all over the country. It is a festival of worship, dance and music. For 9 days, women dress up in beautiful clothes and jewelry. Many people keep a fast for Navratri. Some suggestions for this auspicious time period include: Laucki kheer, sabudana khichdi, sabudana vada, kuttu Ki Puri, and stir fry arbi. Laucki Kheer Sabudana Vada Sabudana Khichdi (Spicy Tapioca) Kuttu ki Puri (Buckwheat Flatbread) Spicy Arbi Tarrow Roots   The post Happy Navratri 2014 appeared first on Manjula's Kitchen.

Gulab Jamun (2014)

2014. szeptember 12. Manjula's kitchen 

Gulab Jamun (2014) Gulab Jamun is easily the most popular and loved dessert in India.  Gulab jamun is best described as an Indian version of a donut immersed in a sweet syrup.  Gulab jamun recipe is especially dear to me as it was my very first video showcased on You Tube.  To be frank, I never dreamed that I would still be doing what I love seven years later.  Not everyone can say they are truly following their passion.  So in this spirit I decided I would present another version of Gulab Jamun.  This recipe is simpler than my original recipe, but still delicious. Will serve 8 Preparation time 15 minutes Cooking time 20 minutes Recipe will make 16 Ingredients: - 1 cup nonfat milk powder - 1/­­4 cup all purpose flour (plain flour, maida) - 1/­­8 teaspoon baking soda - 1/­­2 cup heavy cream, use as needed - 1/­­4 teaspoon cardamom coarsely ground For Syrup - 1-1/­­2 cup sugar - 1-1/­­2 cup water Other - Oil to fry Method For Syrup - In a pan add water, sugar bring it to boil, stir until the sugar has dissolved. Turn off the heat. Set aside. For Gulab Jamun - In a bowl, mix milk powder, all purpose flour, baking soda, and cardamom add cream and mix it well. This will be consistency of soft dough, if it is too dry add 1 to 2 spoons of milk as needed not the cream. Dough should be very soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Cover and set aside for about 10 minutes. - Knead the dough; grease your palm before working the dough. - Divide the dough into 18 equal parts and roll them into round balls. - Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. Notes: To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough. - Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in about double the size, so give them enough space, and dont over crowed them. - It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns so they are evenly browned. You can make gulab jamuns in different size and shapeFry until the gulab jamuns become brown. - Let the gulab jamuns cool off for a few minutes before placing them in the hot syrup, not boiling. - The gulab jamuns should sit in the syrup for at least 20 minutes prior to serving. Additional Tips - If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked. - Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying. - Dont place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy. You will also like  besan burfi, balushahi, bangali rasgula The post Gulab Jamun (2014) appeared first on Manjula's Kitchen.

Contest 2014 August Winners

2014. szeptember 8. Manjula's kitchen 

Contest 2014 August WinnersI know it was tough not using any grains for the contest, but despite that, there were many good recipes submitted. I went through all of them and these are the five most complete and best recipes. Below are the winners this month and the top five entries. Congratulations to all participants: 1st Place: Nariyal Mewa Paak (Dry Fruit Delight) by Sonika Maheshwari 2nd Place: Purple Cabbage, Eggplant and Shiitake Mushroom dumplings by Cecilia Congratulations to both of you!! Nariyal Mewa Paak (Dry Fruit Delight) by Sonika Maheshwari Purple cabbage, eggplant and shiitake mushroom dumplings by Cecilia Sweet Potato Laddu by Aarti Sharma Sago Vadas by Nandhini Pineapple Berry Kulfi Duo by Namratha Thank you to everyone else that also participated in the contest: - Nisha Sharma - Sushmasinha - Vanisree - Neha Naithani Raturi - Ramyasri Kapuganti - Jhalak Maratha - Gayathri Vikkraman - Navita Mehra Jassal - Soma Mandal - Mifra Haleem - Anu Kollon - Manjaree Banerjee - Hidemi Walsh - Shruti J - (http:/­­/­­cookingwithsj.com) - AFREEN SAJID - Mahesh Babu Jonnavittula - prince soni - Aishwarya - Jagruti Vyas - Meera Patwari - Urvi Sharma - Radhika Paranjape - Anu Saxena - Melanie Booth - Priyamvada - Supriya - Dimple Mota - Harini - Jessica M. - Ranjani Vijayakumar - Shital - Vidya - Divya Ravindran - Kaleena Soorma - RAZIYA BANU M. LOHANI - Srividhya Gopalakrishnan - Kanu - Nisha - Ankita Agarwal - Manisha Chhabra - Swathi Mudigonda - Tanvi’s Kitchen - Fhami - Kailash nagar - Nidhi Saxena - Priyanka Lodha Patwari - Sindhu Umashankar - Wai Leng Loke (Kelly) - Priya Sayeesh - Sahaana - Adelina Srinivasan - Ritika Tayal - Manju Agarwal - Edward Higgins - Mahima Arampady - Kritika Aggarwal - Asha - Vemala - Shanmugadevi A - Rangadevi - Kiran Randhawa - Saurabh Aggarwal - Nibedita - Meghna Doijode - Sujatha S - Shruti Soumya Panigrahi The post Contest 2014 August Winners appeared first on Manjula's Kitchen.

Modak - Sweet Rice Dumpling

2014. augusztus 27. Manjula's kitchen 

Modak - Sweet Rice Dumpling Modak is a delicious sweet steamed rice dumpling filled with coconut and nuts. It is also vegan and gluten free. This is a very popular sweet for Ganesh Chaturthi festival which is a celebration in western and south India. Recipe will make 10. Preparation time 15 minutes Cooking time 30 minutes Ingredients: For Dough - 1/­­2 cup rice flour - 1 cup water - Pinch of salt - 1 teaspoon oil For Filling - 1/­­3 cup freshly shredded coconut; I am using frozen shredded coconut this works well, available in Indian grocery stores - 3 tablespoons almonds coarsely ground - 3 tablespoons jaggery finely chopped, gur (unrefined cane sugar) available in Indian grocery stores - 1/­­8 teaspoon cardamom powder - 1 tablespoon oil Method - Use a small frying pan, over low heat, and dry roast almonds for about one minute. Add oil, coconut and jaggery cook stirring continually until jaggery has melted and mixture becomes like soft dough, this should take about three to four minutes. Set aside. - Boil the water in a pan with salt and oil, after water comes to boil lower the heat to low and add the rice flour, mix it well. Remove from the heat and cover the pan. Let it sit for about fifteen minutes or until it is warm. - Take the rice flour mixture in a bowl, lightly oil your palm and knead the dough to make soft pliable dough. Dived the dough into 10 equal parts, and make them into smooth balls. - Take one part of the dough and with your fingers flatten the edges to about three-inch in diameter, leaving the center a little thicker than the edges. - Place one teaspoon of the filling in the center. Sealed the filling shaping it into dome shape. Proceed to make all modaks same way. - Steam the modaks in covered pan over medium heat about 10 minutes; finished modak will have a little shiney glazed.     The post Modak – Sweet Rice Dumpling appeared first on Manjula's Kitchen.

Kuttu ki Puri (Buckwheat Flatbread)

2014. augusztus 13. Manjula's kitchen 

Kuttu ki Puri (Buckwheat Flatbread) Kuttu ki Puri is a gluten free Buckwheat flatbread. It is an easy recipe to make. This is a Falihar, a food eaten on days of fast as grains are not eaten. Some upcoming Hindu festivals include Navaratri and Janmashtami where as a part of a fast kuttu puris are eaten or any other days when you want to try something different. The puris are made with buckwheat flour and potatoes, and mostly accompanied with potato or arbi (taro root) curry. Recipe will make 8. Preparation time 10 minutes Cooking time 20 minutes Ingredients: - 1 cup buckwheat flour (kuttu) - 1/­­2 cup potato boiled and mashed - 1/­­2 teaspoon salt - 1/­­2 teaspoon cumin seeds (jeera) - 1/­­8 teaspoon of red pepper - Approx. 1/­­3 cup water lukewarm use as needed Also need - 1/­­4 cup buckwheat flour need for rolling the puries - Oil to fry  Method - Mix buckwheat flour, cumin seeds, pepper, and salt well, add potatoes, mix it well. Add warm water as need to make smooth and pliable dough. Set aside for five minutes. - Divide the dough in 8 equal parts, oil your palms and roll them into smooth patties. - Before rolling the puris, press the patties both sides on the dry flour, this will make them easy to roll. - Roll them into six inch circle, while rolling if puri start sticking to rolling pin or rolling surface sprinkle more flour as needed. - Heat at least one inch of oil in a frying pan over medium high heat.  To check if oil is ready drop a small piece of dough into the oil this should come up slowly. - Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up slowly. Turn the puris over. Puri should be light brownish gray from both sides. - Take the puris out and place them on paper towels to absorb the excess oil. - Serve puris hot or store in covered container after they cool to room temperature. Enjoy! The post Kuttu ki Puri (Buckwheat Flatbread) appeared first on Manjula's Kitchen.

Contest 2014 July Winners

2014. augusztus 9. Manjula's kitchen 

Contest 2014 July WinnersI was happy to see many entries for July. I went through all of them and these are the five most complete and best recipes. Below are the winners this month and the top five entries. Congratulations to all participants: 1st Place: Tropical Papaya-Chia Pudding by Shreya Sinha 2nd Place: Papaya Berry Kulfi by Amy Raymond Congratulations to both of you!! Tropical Papaya-Chia Pudding by Shreya Sinha Papaya Berry Kulfi by Amy Raymond Layered Papaya and Raspberry Mousse by Namratha Fruit Delight Cake by Joy Papaya Berry Halwa by Anasuya Thank you to everyone else that also participated in the contest: - Purnima - Manisha Gupta - Shruti Soumya Panigrahi - Kavita Kolli - Manik K - Gayatri Potluri - Smita Kothari - Mathusha - Ankita Agarwal - Nekath Patel - Sushma - Jagruti Vyas - Girija Janakiraman - Alice - Shweta Maheshwari - Arthi Viswanathan - Werdelicious - Kitchenqueen - Joy - Binky - Sree - Bhavani - Prachi Agarwal - Indira - Riya Jain - Bhavesh Jaglan - Jamie - Swati Jain - Ruchi - Palak - Henriette Faber - Kayal Kalidass - Premisha Saviour - Vrinda Mahesh - Priyanka Basu - Saijusadanandan - Madhuri - Anusha - Nisha - D. Dhayalan - D. Dhinakaran - Arumuga Priya Shanmugavel - Sonam - Lovey - Yelena - Shilpa Rajput - S.geeth Priya - Subathra - Sudhamani - Hina - Anasuya - Prachi Gupta - Kanchana Iyer - Anu Saxena The post Contest 2014 July Winners appeared first on Manjula's Kitchen.

Paneer Makhani

2014. július 30. Manjula's kitchen 

Paneer Makhani Paneer Makhani is a popular Punjabi dish. Paneer (Indian cheese) simmered in rich creamy tomato gravy makes a very delicious dish. This is simple and easy recipe to make. Serve Paneer Makhani with any Indian flat bread or over rice. This will be enjoyed by everyone. Recipe will serve 4. Preparation Time: 10 mins Cooking Time: 25 mins Ingredients: - 6oz paneer cubed (this will make 1-1/­2 cup cubed paneer, available in Indian grocery stores) - 1/­4 cup cashews - 2 tablespoon sesame seeds (til) - 4 tomatoes medium size cut into small pieces about 2 cup - 1 tablespoon chopped ginger - 1 green chili chopped - 2 tablespoons butter - 1 teaspoon cumin seeds (jeera) - 1/­8 teaspoon asafetida (hing) - 2 teaspoon coriander powder (dhania) - 1/­2 teaspoon turmeric (haldi) - 1 teaspoons salt - 1 teaspoon sugar - 2 tablespoons heavy cream - 1/­2 teaspoon garam masala - 1/­4 cup chopped cilantro  Method - Powdered the cashews and sesame seeds, (I like to use spice grinder). Set aside. - Pure the tomatoes, ginger and green chili. Set aside. - In about 2 cups of hot water soak the cubed paneeer for 5 minutes or more, this will make the paneer soft and give a nice texture. Set aside. - Heat the butter in sauce pan over medium heat; after butter is moderately hot add cumin seeds and asafetida. After the seeds crack add cashew nut powder and roast for about one minute. Add tomato puree and mix it well. - Add the remaining spices, coriander, turmeric, salt, sugar, mix it well and cover the pot. Tomatoes splatter while cooking. Cook for about four minutes stirring in between until tomatoes start leaving the oil and tomatoes will be half in quantity. - Add cream, cook for about two minutes stirring often. Add one cup of water, cover the pan and let it cook for about two to three minutes. - Take out the paneer from water and put into the gravy, stir and cover the pan and cook for about five minutes. Adjust the gravy to your liking if needed add little more water, and cook. Turn off the heat. - Add the cilantro and garam masala stir and cover for few minutes before serving. Enjoy! The post Paneer Makhani appeared first on Manjula's Kitchen.

Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry)

2014. július 16. Manjula's kitchen 

Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry) Mirchi ka Salan is a popular Hyderabadi dish. Generally speaking, Hyderabadi dishes are very spicy and aromatic, and this is one of them. Even the name of this dish Mirchi ka salon” reflects that. Mirch is pepper and Salan means curry.  The chili pepper is cooked in a peanut and coconut spicy curry. This dish is a new one for me. Many of you had requested I make this, so I decided to try it out.  Of course I turned to Google to help me out and went through many recipes.  I tried many different variations until I was satisfied with the recipe.  I then invited a friend who is from Hyderabad to ask her for her honest opinion. She was surprised that I had never eaten Mirch ka Salan before.  She gave me some suggestions and pointers to perfect my recipe. I then incorporated her ideas and tweaked the recipe.  Now I loved it. I know this new dish will be on my list for go-to dishes when having get-togethers.  So if you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with vegetable biryani or plain white rice. Recipe will serve 4. Ingredients: - 8 Anaheim pepper or use the pepper which are mild - 1/­­4 cup coconut powder - 2 tablespoons sesame seeds - Approx. 3 tablespoon raw peanuts - 4 tablespoons oil - 1-1/­­2 tablespoon besan (Bengal gram flour) - 1 teaspoon cumin seeds (jeera) - 1/­­2 teaspoon mustard seeds (rai) - 1/­­2 teaspoon nigella seeds/­­kalanji - 1 tablespoon tamarind paste - 2 teaspoons ginger finely grated - 1/­­2 teaspoon turmeric (haldi) - 1 teaspoon red chili powder/­­adjust to taste - 2 teaspoons salt - 1 tablespoon sugar - 3/­­4 teaspoon garam masala - About 3 cups of water Method - Wash and wipe dry the peppers; slit the peppers vertically. - Grind the peanuts, sesame seeds, and coconut to make powder, set aside. - Mix tamarind paste, ginger, and red chili powder with 1/­­4 cup of water. Set aside. - Use the flat frying pan, heat the oil on medium heat, and stir-fry the peppers till light brown all around. Take them out over paper towel. - Use the same pan as pan will have oil remaining, oil should be moderately hot. Add cumin seeds and mustard seeds as seeds crack add besan and nigella seeds stir fry for about one minute. Add the peanut powder and stir fry for about two minutes mix will be golden brown. - Add the spice paste and cook for 2-3 minutes stirring. Spice mix will start to leave the oil, add salt, sugar, 3 cups of water, and bring the gravy to boil. - Lower the heat to medium low and let it simmer for about 6-8 minutes. - Add the stir fried peppers and cover with gravy. Sprinkle the garam Masala, cover the pan and let it cook for another 3-4 minutes. - The gravy thickens as it cooks. - Mirchi ka Salam is ready. Serve hot over the plain rice or with briyani. Enjoy! The post Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry) appeared first on Manjula's Kitchen.

Contest 2014 July

2014. július 6. Manjula's kitchen 

For July Contest, I am looking for Papaya recipes. You must also use any type of berry also.  The specific rules are the following: - It can be any type of Recipe (dessert, salad, drink, etc). - Papaya should be main the ingredient, but must also include some berry (blueberry, strawberry, etc). - I will be judging on creativity and presentation. - It must be vegetarian and also egg-less. - Please submit only ONE recipe. In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Contest Rules: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your NAME along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is July 27th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest** The post Contest 2014 July appeared first on Manjula's Kitchen.

2014 June Contest Winners

2014. július 5. Manjula's kitchen 

2014 June Contest WinnersThere were many entries this month for June. I went through all of them and these five really stood out to me. Here are the winners this month and the top five entries. Congratulations to the winners and all participants: 1st Place: Melon Mouse by Steph 2nd Place: Honeydew Melon Kulfi by Anu Saxena Congratulations to both of you!! Thank you to everyone else that also participated in the contest: - Monica Jain - Meghana - Maria - Bijal Samani - Saranjeet Kaur - Thangalakshmi - Jiya Lakhani - Zwiina Mariyam - Priyanka Saluja - Seema Sareen - Harshil - Alliha Raja - Nimisha Nohria - Ruaani Ahmad Baba - Vani - Dimpi Jain - Anna - Shruti Soumya Panigrahi - Payal Maheshwari - Jamie Flynn - Ashwini Bangaradka Musti - Renuka Swaroop - Roohi Manaf - Aakanksha Soni - Meenu Prakash - Priyanka Samaiya - Anjali - Hala Hassan - Barjish Sheikh - Divya Ravindran - Reena Rai - Francesca - Payal Maheshwari - Archana - Sujatha Natarajan - Fousiya Faizal - Mehar Banu - Payal Wattal - Wai Leng Loke (kelly) - Anu Saxena - Shauna Havey - Saranya Anand - Vienna - Sandhhya Raja - Fhami - Janani Koushik - Malvika Sharma - Gayathri Gupta - Prachi - Anusha - Yelena - Sonika Maheshwari - Hana Splichal - Shubha - Ramya Raman - Soumya - Priscilla - Harpreet Kaur - Nibedita - Anuradha - Bhavani Eswar - Srividhya Gopalakrishnan - Shreya The post 2014 June Contest Winners appeared first on Manjula's Kitchen.

Bread Paneer Rolls

2014. június 25. Manjula's kitchen 

Bread Paneer Rolls Spicy bread Paneer rolls are great as an appetizer and a tasty compliment for afternoon tea. This is very easy and quick recipe to make. Paneer, is an Indian cheese also known as chena that is liked by all and used in many dishes. Bread paneer rolls are made with spiced paneer rolled in bread. Recipe will make 6 bread paneer rolls. Ingredients: - 6 slices of soft white bread Filling - 1 cup shredded paneer, available in Indian grocery stores - 1/­­2 teaspoon salt - 1/­­2 teaspoon cumin seeds (jeera) - Pinch of black pepper - 1 teaspoon ginger finely shredded (adrak) - 2 tablespoons cilantro finely chopped (hara dhania) - 1 teaspoon finely chopped green chili, adjust to your taste - About 1-2 tablespoons hot milk, use as needed Also Need to Grill - 2 tablespoons clarified butter (ghee)  Method - Mix well all the filling ingredients, except milk. The texture of the mix should be soft enough to spread on bread. If needed add milk as needed. Set aside. - Trim the edges of the bread slices. - Roll the bread very thin using rolling pin. Spread a thin layer of the mix over 3/­­4 of the bread slice, and roll it into a cylinder, making sure ends are sealed, if needed brush the edges with water. - Lightly butter all around and grill on skillet over medium heat. Keep turning them, making sure rolls are evenly browned all around. - Serve them hot or at room temperature they taste great. You can also slice them in two to three pieces. Variations Instead of paneer you can also use the boiled mashed potato with same spices. The post Bread Paneer Rolls appeared first on Manjula's Kitchen.

Yogurt Sandwich

2014. június 14. Manjula's kitchen 

Yogurt Sandwich Yogurt Sandwich is a light, healthy and refreshing sandwich, made with flavorful yogurt, cabbage and carrot. These are great for lunch box.  Will make 2 sandwiches Ingredients: - 4 slices of firm bread For Filling - 1cup plain yogurt - 1/­4 cup shredded cabbage (pata gobhi or band gobhi) - 1/­4 cup shredded carrots (gajar) - 1/­4 teaspoon salt - 1/­8 teaspoon black pepper - 1 teaspoon finely chopped ginger - 2 tablespoons finely chopped cilantro (hara dhania) - 1/­2 teaspoon minced green chili, optional Also need - 1/­8 teaspoon mustard seeds (rai), for seasoning - About 2 tablespoons soft butter Method - Put the yogurt in a strainer lined with muslin or cheese cloth. Gently squeeze excess water from the yogurt.  Make sure not to squeeze out the yogurt, and leave it at least 4 hours or more. Before removing the yogurt from muslin cloth squeeze one more time. - The yogurt will become thick in consistency, this is known hung yogurt, and this should make about half cup. - Add all the ingredients for filling with yogurt and mix it well. - Spread the mix over two slices of bread and cover them with other slice. - Heat the skillet over medium heat; grease the skillet with about half teaspoon of butter. - Sprinkle the skillet with mustard seeds as seeds crack place the sandwich over, brush the butter on top of the slice. Grill the sandwich from both sides until they are golden brown. This should take about one minute each side. - Sandwiches are ready; serve them with side of salad - Yogurt sandwiches taste great even at room temperature, and great for lunch box.  The post Yogurt Sandwich appeared first on Manjula's Kitchen.

Contest 2014 June

2014. június 6. Manjula's kitchen 

For this month’s contest, I am looking for any type of recipe using melon fruit as the main ingredient.  The specific rules are the following: - It can be any type of Recipe (dessert, salad, drink, etc). - Melon should be main the ingredient. Examples of melon include watermelon, cantaloupe, honeydew, and others) - I will be judging on creativity and presentation. - It must be vegetarian and also egg-less. - Please submit only ONE recipe. Here are some recipes I already have on my website using melons: - Chilled Melon Soup - Arugula and Melon Salad - Watermelon Cooler In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Below is my checklist: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your NAME along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is June 27th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest** The post Contest 2014 June appeared first on Manjula's Kitchen.

Aloo Tikki (Potato Patties)

2014. június 4. Manjula's kitchen 

Aloo Tikki (Potato Patties) Aloo tikki or potato patties are popular snack, traditionally when any snack is served with yogurt and chutney it is known as chaat. This is very popular with road side vendors, the aroma of the hot tikkis are enough to make you hungry. Makes 8 tikki. Ingredients: - 3 medium size potatoes boiled and shredded, this will make 2 cups of shredded potato - 2 tablespoon bread crumbs - 1 teaspoon salt - Oil for cooking for Filling - 1/­­3 cup green peas boiled and drained - 1 teaspoon chopped ginger - 1 tablespoon green chili minced - 1 tablespoon minced cilantro (hara dhania) -  1/­­4 teaspoon salt - 1 teaspoon oil for Serving - About 1 cup yogurt whipped -  1/­­4  cup cilantro chutney -  1/­­4  cup tamarind chutney Method Making Filling - Boil and drain the water from the peas and lightly mash. - Heat the oil in a small pan over medium heat; add all the filling ingredients, stir fry for about two minutes. Keep the filling little moist. Set aside. Making tikkis - Add the salt and bread crumb into the potatoes and knead to make the dough. - Divide the potatoes into 8 equal parts. - Takes one part of the potato dough, make a ball and flatten over the oiled palm.  Put about 1 teaspoon of filling in the center and wrap around with potato. Lightly flatten the filled balls to patties. Make all the patties. - Heat non stick heavy skillet on medium high heat, generously greased the skillet.  Place the tikkies on the skillet, making sure they are not touching each other and has some space all around. Oil the tikkies from the top. - Cook them for about 1 minute and turn them over, tikkies should be light golden brown. Oil the tikkies from the top and lightly press with spatula. - Turn the tikkies 3-4 times as needed to make sure tikkies are nice and crispy. Brush the oil lightly every time when you turn the tikkies over and also press with spatula. - Aloo tikkies taste best when they are served right from over the skillet. - You can prepare them in advance, up to five steps and brown them just before serving. - Tikkies are served along with tamarind chutney, cilantro chutney and yogurt. You can also serve them with spicy chole. The post Aloo Tikki (Potato Patties) appeared first on Manjula's Kitchen.

Cauliflower with Yogurt Gravy

2014. május 21. Manjula's kitchen 

Cauliflower with Yogurt GravyClick here to view the embedded video. Cauliflower in spiced yogurt gravy makes a very flavorful side dish. This dish is simply delicious and worth trying. You can serve this with any bread or rice. Will serve 4 Ingredients: - 3 cups cauliflower cut into small florets (phool gobhi) - 3 tablespoons oil - 1/­­2 teaspoon cumin seeds (jeera) - 1/­­4 teaspoon fenugreek seeds (mathi dana) - 1/­­4 teaspoon mustard seeds (rai) - 1/­­8 teaspoon asafetida (hing) - 2 tablespoons besan, available in Indian grocery stores - 1/­­4 teaspoon turmeric (haldi) - 1/­­4 teaspoon red chili powder - 1 tablespoon ginger thinly sliced (adrak) - 1 green chili finely chopped - 1/­­2 cup yogurt (curd, dahi) - 1 teaspoon salt - 1/­­2 teaspoon sugar - Approx. 1 cups water - 2 tablespoons cilantro chopped (hara dhania) - 1/­­4 teaspoon garam masala, available in Indian grocery stores Method - Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. - Add cumin, fenugreek, mustard seeds, and asafetida. When the seeds crack lower the heat to low. - Add the besan, stir fry for about one minute until besan become light golden brown and become lightly aromatic. - Add ginger, green chili, turmeric, red chili powder, stir fry for about one minute and add yogurt mix it well and cook for two minutes stirring continuously. - Add water and salt bring it to boil, add cauliflower cook 15-18 minutes, stirring occasionally. Cauliflower should be tender and the gravy should be thick. Adjust the thickness of the gravy to taste. - Turn off the heat, add cilantro and garam masala and cover the pan for a minute. - Cauliflower with yogurt gravy is ready. Serve with any bread or plain rice. Enjoy! Related RecipesVegetable (Navratan) KormaGobi (Cauliflower) ManchurianAloo Gobi (Potato & Cauliflower)Vegetable PakorasGobhi ParathaCauliflower CouscousPotato Curry with Yogurt GravyButter Paneer MasalaMalai KoftaGatte Ke Kadhi The post Cauliflower with Yogurt Gravy appeared first on Manjula's Kitchen.

Spicy Corn Patties - Fritters

2014. május 7. Manjula's kitchen 

Spicy Corn Patties - FrittersClick here to view the embedded video. Spicy corn Patties makes a healthy and delicious snack. They are also vegan and gluten free. This is a quick and easy recipe. Make 10 patties Ingredients: - 2 cups corn frozen - 1/­­2 cup corn meal - 2 tablespoons rice flour - 1 chopped green chili adjust to taste - 2 teaspoon finely chopped ginger - 2 tablespoons chopped cilantro (hara dhania) - 2 teaspoon lemon juice - 1/­­2 teaspoon cumin seeds (jeera) - 1/­­2 teaspoon salt - 2 teaspoons oil Method - Thaw the corn in hot water and drain. Blend the corn texture will be creamy and coarse. I like to use food processor. - Add all the ingredients to corn, corn meal, rice flour, chili, cilantro, ginger, lemon juice, cumin seeds, and salt, and mix it well. Mixture should be consistency of thick batter. Add little water if needed. - Heat a heavy non stick skillet on medium heat and greased the skillet generously. - Drop about 2 spoons of batter to make four to five patties into the skillet and flatten with greased back of the spoon lightly, making the patties about 1/­­4 inch thick and two to three inch circle. - Cook for about two minutes until bottom turns golden brown. Flip over and cook from other side both side of the patties should be cook until golden brown. - Serve them hot or at room temperature they taste delicious.     Related RecipesMasala PeanutsSpicy Corn PattiesPav Vada (Potato Patty With Bun)Spicy Indian (Flour) ChipsVegetable PakorasSabudana Vada (Fried Dumplings of Potatoes and Tapioca)Spinach Potato (Aloo Palak) PakoraKhasta KachoriGrilled Corn off the Cob (Bhutta/­­Makai)Masala French Fries

2014 April Contest Winners

2014. május 2. Manjula's kitchen 

2014 April Contest WinnersI really enjoyed reviewing the recipes for fruit salad. All were great, but a few really stood out to me. Here are the winners this month and the top five entries. Congratulations to the winners and all participants: 1st Place: Megha Sharma – Fruit Fiesta 2nd Place: Wai Leng Loke (Kelly) - Refreshing Spring Fruit Salad Congratulations to both of you!! Thank you to everyone else that also participated in the contest: - shruti soumya panigrahi - Shruti Soumya Panigrahi - Sonia - Hidemi Walsh - Neha Brahmkshatriya - Kaleena Soorma - Vaishali Leuva - Deepali Rohan Zamad - Mithra Minnu - Aarti Sharma - Utsavi Patel - Padmini Pappu - Rangadevi Dasi - Shobhna Sachdev Dua - Rehana Khambaty - I Ramya - Priscilla - Saranya Anand - Sravanthi - Rameshwari Bansod - Ben Diaz - Rajendar Aitha - Swati Shukla - Pooja Bansal - Asha Kiran Ranganathan - Himshika - Prachi Agarwal - Palak Gupta - Prerna - Juhi Goel - Dipti Joshi - Ruchi Agarwal - Nibedita - Esha Kothari - Vandana - Natasha - Aaron Scheinman - Srividhya Gopalakrishnan

Ultimate Fruit Basket Salad

2014. május 2. Manjula's kitchen 

Recipe submitted by Ashley Alvares The ultimate fruit basket salad is aptly named because it looks like a basket. It makes for a great presentation and will surely impress your family and friends. Serves 6 – 8 people Ingredients: - 1 Large Watermelon - 1 Pineapple - 2 Sweet Mangoes - 1 Cantaloupe - 1 pound Strawberries - 4 Tsp Dry instant vanilla pudding powder - 2 Tsp Sweetened Coconut powder Method - Cut Watermelon in shape of Basket. - Cut all the fruit into medium size pieces. - Sprinkle the dry instant pudding mix over the fruits and refrigerate overnight. - Sprinkle coconut powder just before serving. ENJOY your delicious Tropical Fruit Salad ! Related RecipesSoya Fruit Nut Magic SmoothieCoconut KulfiVanilla Chocolate TrianglesVictory Vegan TeacakesVanilla Panna Cotta with Mixed Berry SauceTaro Root in Tres Leches PuddingBiscuit Cream PuddingCrunchy Bean salad with beetroot and fruitsMelon Medley Salad with Citrus-Ginger DressingFruit Fiesta

Fruit Fiesta

2014. május 1. Manjula's kitchen 

Recipe submitted by Megha Sharma Seasonal fruit such as cantaloupe, mango and grapes tastes even more refreshing splashed with a flavorful honey-lime-mint dressing for a sweet fruit salad. A simply elegant fruit salad paired with sweet yoghurt and tangy honey- lemon-mint dressing makes it a refreshing treat on its own. Ingredients: Fruits - Pineapple chunks - Orange segments - Halved fresh strawberries - Seedless black and green grapes - Cantaloupe chunks - Banana sliced - Kiwi sliced - Mango Cubed Dressing - 1/­2 fresh lemon juice - 1/­2 orange juice - 1/­2 cup honey - Fresh mint leaves washed and crushed Yoghurt Whip - 1 Cup Yoghurt - 1 spoon Cardamom powder - 2-3 spoon powdered sugar (optional) Method - In a big bowl add all fruit, and mix well - To make dressing whisk lemon juice, orange juice, crushed mint leaves and honey together in a small bowl and drizzle over the fruit mixture and toss to coat - Take yoghurt in a bowl and add cardamom powder and powder sugar (optional) mix it well - Now take a bowl and add a layer of fruits then a layer of yoghurt whip and then another layer of fruits and yoghurt whip - Add final layer of fruits and garnish it with mint leaves - Refrigerate 1 hour before serving. And your Fruit Fiesta is ready! This is a good summer dessert which is useful in fasting or simply as an after meal dessert. Not only is this recipe delicious but also very nutritious and everyone will simply love it. Related RecipesMelon Medley Salad with Citrus-Ginger DressingFruit ChaatBeet salad with Mango dressingSlice SaladArugula And Melon SaladTropical Spring Salad with Mango Orange DressingKidney Beans Salad with Minty Yogurt DressingBean Sprouts Salad Spring RollRefreshing Spring Fruit SaladFruit Cream

Eggless Chocolate Cake

2014. április 30. Manjula's kitchen 

Eggless Chocolate CakeClick here to view the embedded video. This is a great recipe of delicious, moist and eggless cake to satisfy your chocolate cravings and sweet tooth. Adults and kids alike will be delighted with this yummy cake. Make 16 pieces. Ingredients: - 1-1/­­2 cup all purpose flour (plain flour, maida) - 2 tablespoons corn starch, or arrowroot - 1/­­4 cup coco powder - 1/­­2 teaspoon baking soda - 1/­­2 teaspoon baking powder - 1/­­4 teaspoon salt - 1 cup silky tofu ( soft tofu will also work) - 1/­­2 cup unsalted butter at room temperature - 1 cup sugar - 1 tablespoon vanilla essence - 1 tablespoon vinegar, I am using rice vinegar - Approx. 1/­­3 cup milk For Chocolate Ganache - 1/­­2 cup chocolate chips, semi-sweet - 1/­­3 cup heavy cream - 1 teaspoon vanilla essence Method For Ganache - Place chocolate in a bowl and add the vanilla essence. Bring the heavy cream to boil and turn off the heat. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy. As ganache cool it will become thick. For Cake - Preheat the oven at 350 degree F - Grease 8×8 inches cake pan. Set aside. - All the dry ingredients except sugar, sift together flour, corn starch, coco powder, baking soda, baking powder, and salt, three times to make sure all the ingredients are well mixed. Set aside. - With the electric mixer on low speed mix the butter, sugar, vinegar and vanilla until it is smooth this should take about two minutes. Add the tofu to butter mixture and mix on low speed for about two minutes. This will have a curdle kind of texture. - Slowly add the dry mix, mix with spatula all the ingredients should be mixed well. Add milk as needed, batter should be of thick consistency but pourable. - Pour the mixture into a greased baking pan evenly. Place the pan on middle oven rack and bake it for 35 minutes or until knife inserted in centre comes out clean. - Allow cake to cool for about 15 minutes in pan and then run a butter knife around the edges of cake. Place a wire cooling rack over top of pan. Use both hands to hold the rack in place while flipping the cake over onto the rack. Set the rack down and gently tap on the bottom of pan until the cake is released. Cool completely before slicing the cake. - Pour the ganache over the cake or individual cake pieces. Enjoy!   Related RecipesChocolate Brownie (Eggless & Vegan)Eggless Pineapple CakeMilk CakeSweet And Sour TofuSpring CheesecakeEggless Whole Wheat Coconut CookiesChocolate Coconut Ice Cream with Crunchy ToppingsJalebi (Sweet)Chocolate Chili Pepper MousseWhole Wheat Carrot Walnut Date Cake Recipe

Making The Chocolate Cake

2014. április 29. Manjula's kitchen 

I have been working on how to make eggless chocolate cake, baking is not what I am good. Some times I like to bake for my grand kids and that I enjoy. Many of my viewers have been requesting to do more cake recipes. I have been trying chocolate cake, I have looked many recipes and to substitute eggs I am still playing with some ingredients, I dont want to use the egg replacer for sure, my choices are tofu, condense milk, yogurt. I have used tofu before to make chocolate brownie and used condense milk for pineapple cake. Both recipes were good but I keep feeling something is missing so last few days I am trying again, my kitchen has been mass and I think I am getting there. For Easter I baked cup cakes using condense milk, kids loved it because I baked thats a good part it is so easy to please your grandkids most of the time or they really know what to say when. This is first time I have tried adding some corn starch and tapioca powder. I like corn starch that made a big different. Today I think it came out good and decided to garnish few pieces with sugar powder and few pieces with chocolate ganache. It was time to get the approval from the family and wow my older granddaughter and son approved. Good thing is you can use same batter for cup cakes or cake. You should see this recipe soon and really hope you will approve because thats count the most and I will wait for your unbiased comment.  

Spinach Couscous Salad

2014. április 16. Manjula's kitchen 

Spinach Couscous SaladClick here to view the embedded video. There’s nothing like a fresh salad. They are healthy and contrary to popular belief they can be quite filling and extremely satisfying! Spinach Couscous Salad is made with fresh spinach, arugula, couscous, sliced red grapes, cheese crumbles, pecans and my special house-dressing! Serve 2. Ingredients: - 1/­­2 cup couscous - 1 tablespoon oil - 1/­­4 teaspoon salt - 2 cups spinach, steamed removed and roughly chopped - 2 cups arugula roughly chopped - 1/­­4 cup pecans roasted and roughly chopped - 1/­­2 cup seedless red grapes cut in half - 1/­­2 cup pear cut into bite size pieces - 3 tablespoons feta cheese crumbled - 2/­­3 cup water Dressing - 2 tablespoons balsamic vinegar - 2 tablespoons olive oil - 2 teaspoons sugar -  1/­­2 teaspoon salt -  1/­­4 teaspoon black pepper -  1/­­2 teaspoon mustard (rai) powder - 1 teaspoon ginger juice*  Preparation - For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester, and squeeze the juice with fingers. - Boil the water in a saucepan over medium high heat with oil and salt. Add couscous mix it, cover the pan and turn off the heat. Couscous should be ready in about 5-6 minutes, fluff couscous with a fork. Set aside. - Toss spinach, arugula, couscous, pecans, and grapes together pour the dressing over and toss, sprinkle the feta cheese. Enjoy! Related RecipesArugula And Melon SaladColorful Veggie WrapSpinach SaladFinger SandwichesPaneer Curry Pasta SaladKale and Tofu SaladBlack Eyed Pea SaladCucumber SaladCabbage Chana Dal SaladSprouted Moong Salad

Contest 2014 April

2014. április 7. Manjula's kitchen 

For this month’s contest, I thought a fresh fruit salad would be a great way to start the spring season.  The specific rules are the following: - Fruit Salad can consist any type of fruit. - You may use vegetables in the salad, but fruits should be main ingredients. - Salad must be served with a homemade dressing. Be sure to include recipe for the dressing. - I will be judging on creativity and presentation. - It must be vegetarian and also egg-less. - Please submit only ONE recipe. In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Below is my checklist: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your NAME along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is April 27th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Tomato Rice (Pulao)

2014. április 2. Manjula's kitchen 

Tomato Rice (Pulao)Click here to view the embedded video. Tomato rice or pulao has a South Indian flair as I have used samber powder in this recipe. Samber powder is a spice mix used in many South Indian dishes. It has a spicy and tangy flavor. This flavor combined with tomato and rice taste great! This dish will also make a nice lunch box meal. Serves 3 Ingredients: - 1 cup rice - 3 tomatoes chopped, will make 1-1/­2 cup chopped tomatoes - 3 tablespoons oil - 1/­4 cup raw shelled peanuts - 1 teaspoon mustard seeds - 1 green chili chopped - 1/­4 teaspoon turmeric - 3 teaspoons samber powder, available in Indian grocery store - 1-1/­2 teaspoon salt - 1/­4 cup cilantro (hara dhania) chopped - 2 cups of water  Method - Wash and soak the rice in about 3 cups of water for at least 15 minutes. Drain the water and set aside. - Heat the oil in a saucepan over medium heat. When moderately hot, add mustard seeds. - When the seeds cracks add peanuts and stir fry for one minute until peanuts are lightly golden brown. - Add about 1 cup chopped tomatoes, green chili, turmeric, sambar powder, salt and cilantro, cook until tomatoes are tender. This should take about 2 minutes. - Add rice and 2 cups of water mix and bring it to boil, lower the heat to low and cover the pen. Let it cook for about 18-20 minutes. Cook until rice is soft and water has evaporated. - Stir the rice gently and add the remaining tomatoes stir gently, cover the pan and let it cook for 2 more minutes. - Serve rice by it self or with yogurt. Enjoy! Related RecipesChickpea Pulav (Chola Biryani, One Pot Meal)Lemon RiceYellow Fried RiceZucchini RiceRice (Plain White)Vegetable BiryaniVegetable Rice (Pulav)Veggie Hash BrownsPoha (Flattened Rice)Sweet Saffron Rice

Cabbage Pickle - Bandh Gobhi Achar

2014. március 26. Manjula's kitchen 

Cabbage Pickle - Bandh Gobhi AcharClick here to view the embedded video. Cabbage pickle is a spicy condiment with any meal. This is quick and easy to prepare. Traditionally Indian meals are not complete without pickles /­­ relish. Will make 2-1/­­2 cup Ingredients: - 4 cups cabbage sliced, (patta gobhi, bandh gobhi) - 3 teaspoons mustard seeds coarsely ground, (rai) - 1 teaspoon fennel seeds coarsely ground (saunf) - 1/­­4 teaspoon turmeric (haldi) - 1/­­2 teaspoon chili powder adjust to taste - 1-1/­­2 teaspoon salt - 1/­­8 teaspoon asafetida (hing) - 1 tablespoon mustard oil (sarso ka tale) this is my preference but you may use olive oil Method - Mix all the ingredients together with the cabbage and put in a glass jar. Set the jar in the sun for three to four hours. - Pickle can be refrigerated for about two weeks. Serving Suggestions - Cabbage pickle can also be used as a side dish. - Use the pickle for sandwiches. Related RecipesCarrot Pickle (Gajar Ka Achar)Ginger RelishRhubarb Chutney (Relish, Pickle)Cranberry Relish, PickleGreen Chili PickleDate And Raisin Chutney (Khajoor and Kishmish Chutney)Hari Chutney – Cilantro ChutneyAloo Gobi (Potato & Cauliflower)Mango Pickle (Aam ka Achar)Cauliflower Pickle

Aloo Puri - Potatoes with Fried Puffed Bread

2014. március 19. Manjula's kitchen 

Aloo Puri - Potatoes with Fried Puffed BreadClick here to view the embedded video. Aloo Puri, spicy potatoes with gravy and puffed whole wheat bread (puri). It is simple and makes a complete meal. This is a popular combination in North India. This can be served for a casual breakfast, lunch or dinner. Recipe serves 2. Ingredients: for Aloo (Potatoes with Gravy) - 3 medium size potatoes peeled and cubed in bite size, about 2 cups of cubed potato - 1-1/­­2 tablespoons oil - 1 teaspoon cumin seeds (jeera) - 1/­­8 teaspoon asafetida (hing) - 1/­­4 teaspoon turmeric (haldi) - 1 teaspoon ginger chopped - 1 green chili chopped - 2 teaspoon coriander powder (dhania) - 1 teaspoon fennel seed crushed - 1/­­4 teaspoon red chili powder - 1 teaspoon salt - 1/­­2 teaspoon mango powder (amchoor) - 1/­­4 teaspoon garam masala - About 2 tablespoon cilantro (hara dhania) finely chopped for Puri - 1 cup whole wheat flour - 1 tablespoon soji /­­ semolina - 1/­­8 teaspoon carom seeds (ajwain) - 1/­­2 teaspoon salt - Approx. 1/­­2 cup water  Also need oil to fry Method - For Aloo: In a small bowl, mix the coriander, fennel, turmeric, chili powder, salt, ginger, and green chili with about 2 tablespoons of water. Set aside. - Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds, and asafetida, as cumin seeds crack add spice mix and stir fry for about 15 seconds - Add potatoes mix with spices, lower the heat to low medium, cover the pan and let it cook for about three to four minutes stirring once in between. - Add about 1-1/­­2 cups of water and change the heat to medium high heat. As potatoes come to boil cover the pan and lower the heat to medium and let it cook for about eight minutes. - Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool. - Add mango powder, garam masala and cilantro. Mix it well turn off the heat and cover the pan. Aloo is ready to serve hot with Puries. - For Puri: In a bowl mix whole-wheat flour, soji, carom seeds, and salt. Add water as needed to make firm dough. - Oil your palm and knead the dough until it is pliable. Dough for puri should be firm but smooth. - Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer. - Divide the dough in 10 equal parts. - Take couple of drops of oil on your palm and roll the dough in balls and press it between your palms. - Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface. - You can roll 4 to 5 purees before you start frying, but do not roll all the puries at once or they will begin to dry and not puff. - Heat about one inch of oil in frying pan on medium high heat. To check if oil is hot enough place a small piece of dough in oil and dough should float to the top right away. - Place the puri in the frying pan and press it with a skimmer, puri should puff right away. - Turn puri over. Puri should be light creamy brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil. - Serve puri with Aloo. You can store the puries in covered container after they cool to room temperature. Enjoy! Related RecipesVermicelli Upma-Spicy Noodles-Seviyan UpmaAloo Mattar (Potatoes and Green Peas)Mattar Ke Kachori (Spicy Puff Pastry)Potato in Coconut GravyMushroom Corn Cashew CurrySpicy Squash – Kaddu Ki SubjiChole Palak (Chickpeas With Spinach)Mushroom with peasKhasta KachoriAloo Jeera (Potatoes with Cumin Seeds)

Meethi Matri - Indian Sweet Cracker

2014. március 12. Manjula's kitchen 

Meethi Matri - Indian Sweet CrackerClick here to view the embedded video. Meethi matries are delightful crispy and sweet snack made during festivals like Holi and Diwali. You can also serve them as biscuit or cookie. Fennel and cardamom gives very nice and sweet flavor to them. Will make 14 Ingredients: - 1 cup all purpose flour (maida, plain flour) - 1 tablespoon sooji (rava, semolina) - 1/­­4 teaspoon salt - 1/­­2 teaspoon fennel seeds crushed - 2 tablespoon oil - Approx. 1/­­3 cup of lukewarm water Oil to fry Syrup - 3/­­4 cup sugar - 1/­­4 cup water Garnish - 1/­­2 teaspoon crushed cardamom - 2 teaspoons pistachios crushed  Method - Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Dont knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes. - Divide the dough into 14 equal parts. Rolling the dough between your palms form into balls. - Roll the dough balls into three inch circles. Prick each matri with a fork 8-10 places on both sides. This will prevent matri not to puff when frying. - Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float instantly oil is too hot. - Fry a few matri at a time. Fry the matries until both sides are a light golden-brown. It should take six to eight minutes. If the matries are fried on high heat, they will not be cooked inside. - Take them out over paper towel so it can absorb the extra oil. - For syrup, in a sauce pan add water, and sugar over medium heat, bring it to a boil. Let it boil for about 2 minutes until syrup is sticky, on candy thermometer it should be 230 degree. - Dip the matri one at a time into the syrup making sure it is coated with syrup all around. - Place the matries on a wire rack to allow the extra syrup drain or over greased plate. - Garnish the matries with cardamom and sliced pistachios while the matries are still moist with syrup. - Matries will be dry in an hour. - Matries can be stored in airtight container up to a month. Enjoy! the delicious Matris.             Related RecipesSpicy Indian (Flour) ChipsMasala PeanutsKhasta KachoriJalebi (Sweet)Shakkar ParaGujiaPuri, Indian Puffed Flat BreadNamak PaareMathri (Salted Crackers)Besan Paare (Spicy Crackers)

Contest 2014 March

2014. március 6. Manjula's kitchen 

This month, we celebrate Holi, which is the festival of colors. During this festival, the host generally offers dry snacks to guests. So the contest this month is to create any type of Dry Snack/­­Appetizer recipe. The specific rules are the following: - It can be any type of dry Snack/­­Appetizer - I will be judging on creativity and presentation - It must be vegetarian and also egg-less. - Please submit only ONE recipe. In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Below is my checklist: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your name along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is March 26th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Contest 2014 February Winners

2014. március 5. Manjula's kitchen 

Contest 2014 February WinnersAll the dessert recipes that you submitted looked great. Thank you for participating and sharing them with me. Here are the two winners that I selected at random from the entries. Congratulations to both of you. 1st Place: Harish Arora (baklawa Roll) 2nd Place: Aarti Sharma (Gajar Ka Halwa) Thank you to everyone else that also participated in the contest.

Malpua (Indian Pancake Dessert)

2014. február 19. Manjula's kitchen 

Malpua (Indian Pancake Dessert)Click here to view the embedded video. Malpuas are Indian version of pancake topped with reduced flavored milk known as rabdi… This is a mouth watering classic Indian dessert made for festive occasions. Will serve 3 Ingredients: - 2-1/­2 cups of milk - 1/­3 cup all purpose flour (maida plain flour) - 1/­3 cup sugar - Approx. 1/­3 cup water use as needed - 1/­2 teaspoon cardamom crushed (ilachi) - 2 tablespoons clarified butter (ghee) - 2 tablespoons sliced pistachios (pista) for garnishing  Method - Boil milk in heavy bottom pan over medium high heat till it reduces to about 1 cup, stir the milk occasionally and keep scrapping the sides. Add the cardamom and mix. This should take about 15 minutes after milk comes to boil. This is known as rabdi. - In a bowl mix flour, 1/­3 cup of sugar, 1/­3 cup of milk, and about 1/­3 cup or as needed water to make a smooth batter of pouring consistency. Keep the batter for about four to five hours before making the malpua. - Add the remaining sugar to remaining milk (rabdi) and mix, set aside. This will be used for garnishing. - Heat the non stick skillet over medium heat and grease it generously. Let the skillet get moderately hot. - Pour approx. 1-1/­4 tablespoons batter to the skillet and gently spread to 2-1/­2 inch circle, to form a pancake. After top of the batter start drying spread about 1/­2 teaspoon of clarified butter. Wait another minute and flip the malpua. - Malpua should be golden brown on both sides. - Set the malpuas in serving plate and pour about 1 teaspoon of reduced milk over and garnish with pistachios. - Malpuas are ready to serve. Related RecipesBalushahi (Indian Buttermilk Donut)Shahi PaneerShahi Toast (Eggless Bread Pudding)Mawa Kachori (Puffed Pastry)Banana Puri (Kela Ke Puri)Meethi Seviyan /­ Sweet VermicelliBesan Ki Burfi (Gram Flour Fudge)Gulab JamunKulfi (Indian Eggless Ice Cream)Nan Khatai

Batata Vada - Aloo Bonda (Fried Potato Dumpling)

2014. február 13. Manjula's kitchen 

Batata Vada - Aloo Bonda (Fried Potato Dumpling)Click here to view the embedded video. Batata Vada also known as aloo bonda, deep fried savory appetizer made with spicy potato mix. When they are serve hot they are crispy outside and soft inside. This is a very popular street food in Mumbai. Serves 3 Ingredients: - 3 medium potatoes boiled peeled and roughly chopped (this will make 2 cups of chopped potatoes) - 1 tablespoon oil - 1/­­2 teaspoon black mustard seeds (rai) - 7-10 curry leaves chopped, optional - 1/­­4 teaspoon turmeric (haldi) - 1 tablespoon finely chopped ginger - 1 green chili finely chopped adjust to taste - 2 tablespoons chopped cilantro (hara dhania) - 1/­­2 teaspoon salt adjust to taste For Batter - 1/­­2 cup besan, gram flour (available in Indian grocery stores) - 1 tablespoon rice flour - 1/­­8 teaspoon asafetida (hing) - 1/­­4 teaspoon baking powder - 1/­­4 teaspoon red pepper - 1/­­2 teaspoon salt adjust to taste - About 1/­­4 cup of water - Oil to fry Method Batter - In a bowl mix besan, rice flour, salt, asafetida, pepper, and baking powder. Add water slowly to make a thick and smooth batter. Set aside. Vada - Heat oil in a frying pan on medium heat moderately. - Add mustard seeds as the seeds crack add curry leaves, (curry leaves splatters) potatoes, ginger, green chili, turmeric, and salt. - Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat. - Let the potato mix cool off, divide them into about 12 pieces and make them into smooth round ball, they will be little smaller then golf ball. - Heat about 1of oil in a frying pan on medium high heat. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away. - Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan. - Turn them occasionally. Fry the batata vadas until all sides are golden-brown. - Batata vadas will take about four minutes to cook. - Serve them hot with cilantro chutney.  Variations Serve them with sandwich buns using cilantro chutney as spread. Now this is known as Vada pav, another famous street food in Mumbai. Related RecipesMasala French FriesVegetable PakorasPotato Paneer TotsSpicy PotatoesSamosaMedu VadaChola Tikki (Chickpeas Patties)Aloo Jeera (Potatoes with Cumin Seeds)Papdi (papri) ChaatAloo (Potato) Masala for Dosa

Sarson Ka Saag - Mustard Greens with Spinach

2014. február 5. Manjula's kitchen 

Sarson Ka Saag - Mustard Greens with SpinachClick here to view the embedded video. Sarson Ka Saag, mustard greens with spinach is a healthy and easy to prepare dish. Sarson ka saag is a all time favorite punjabi dish. Traditionally this is served with maki ki rote (maize flat bread) and gur (unrefined cane sugar). Serves 3-4 Ingredients: - 4 cups packed mustard leaves chopped (sarson) - 4 cups packed spinach leaves chopped (palak) - 1 tablespoon ginger finely shredded - 2 green chili chopped (adjust to taste) - 1 teaspoon salt - 1/­­2 teaspoon turmeric - 1/­­4 cup corn flour (maki ka atta, maize) - 4 tablespoons ghee/­­ clarified butter For seasoning - 2 tablespoons ghee/­­ clarified butter - 1/­­2 teaspoon cumin seeds - 1/­­8 teaspoon asafetida (hing) -  1/­­4 teaspoon red chili powder Method - Mix corn flour with 1/­­2 cup of water and keep aside. - In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons ghee/­­ clarified butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat. - After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/­­3 in volume. - Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together. - For seasoning heat the ghee/­­ clairfied butter in small pan, ghee should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well. - Sarson ka saag is ready. Serve hot with maki ki roti, naan or Thandoori Roti. Related RecipesPalak (Spinach) PaneerSpinach ParathaKela Ki Subji (Banana Curry)Chole Palak (Chickpeas With Spinach)Mushroom Corn Cashew CurryBesan Ki Roti Dal MakhaniGreen Beans and PeasMoong Dal With SpinachButter Paneer Masala

Contest 2014 January Winners

2014. február 5. Manjula's kitchen 

Contest 2014 January WinnersThere were a good number of entries for January contest and many sent baked versions of the classic samosa recipe which was great. In fact, both top two entries I selected were baked samosas. There were other unique variations like pizza which was interesting. I enjoyed reviewing all the entries. Here are the winners this month and the top five entries. Congratulations to the winners and all participants: 1st Place: Money Bag Baked Samosas with Savory Pongal Filling by Adelina Srinivasan 2nd Place: Samosa Tokri Chat by Dipti Joshi Congratulations to both of you!! Thank you to everyone else that also participated in the contest: - Janvi - Bhakti - Ria - Maitreyee Pandit - Sagarika - shruti soumya panigrahi - Allicens Chandler - Meenakshi Kapur - Hidemi Walsh - Aparna Anurag - Richa Gupta - Srividhya - Gia - Neelam Sutar - Rangadevi dasi - Priyanka Tyagi - Jiya Dixit - Kiran Jain - Mita Rana - Richa Gupta - Bharti ben Patel - Nayana Mukundan - Nav Sidhu - Richa Agarwal - Payal Pancholi - Priyank shukla - Neetu Sharma - Priscilla J - Akhilesh Kumar - Samantha Reddy - Randhir Damley - Nobuko Yamashita - Esha Kothari - Nibedita - Emily M. Walsh

Lauki ka Raita - Bottle Gourd with Yogurt

2014. január 24. Manjula's kitchen 

Lauki ka Raita - Bottle Gourd with YogurtClick here to view the embedded video. Lauki raita is a refreshing yogurt-based dish made with spiced lauki and yogurt. Lauki is also known as bottle gourd, doodhi, ghia. Lauki raita is healthy and tastes delicious. Serve this as a side dish with any Indian flat bread or over the rice. Will serve 2 Ingredients: - 1 cups yogurt (curd, dahi) - Approx. 1/­2 cup milk, use as needed - 1 cup lauki grated (bottle gourd, doodhi, ghia) - 2 teaspoon oil - 1 teaspoon cumin seeds (jeera) - 1/­8 teaspoon asafetida (hing) - 2 whole red chilies (lal mirch) - 1 teaspoon ginger finely chopped (adrak) - 1 teaspoon green chilies finely chopped - 3 tablespoons cilantro finely chopped (hara dhania) - 1/­2 teaspoon salt  Method - Whip the yogurt and add the milk as needed to make the consistency of pancake batter, set aside. - Heat the oil in a saucepan on medium high heat. - Add the cumin seeds and asafetida. After the cumin seeds crack, add red chilies. Stir-fry a few seconds. - Add lauki, ginger, green chilies, cilantro and stir-fry until most of the water has evaporated and lauki is tender. This should take about four to five minutes. - After the lauki cools, mix it well into the yogurt. - Add more milk if needed. - For best results, serve chilled. Related RecipesLaucki Kheer (Bottle Gourd Pudding)Laucki Chana Dal (Bottle Gourd, Ghiya, Doodhi)Spicy Squash – Kaddu Ki SubjiHow To Make YogurtShrikhand – Sweet Flavorful YogurtMasala ZucchiniSpicy Squash CakesZucchini RiceSpinach RaitaButternut Squash Gnocchi in Coconut Curry Sauce

Til Ka Ladoo - Sesame Candy

2014. január 10. Manjula's kitchen 

Til Ka Ladoo - Sesame CandyClick here to view the embedded video. Til ka ladoo is a traditional winter sweet. This is a simple recipe made with til and jaggery. Til is sesame seed and jaggery is unrefined cane sugar. You can also enjoy them as sesame candy. Til ka ladoos are also made on various festivals especially for Makar Sankranti. Recipe will make 20 ladoos Ingredients: - 1 cup sesame seeds, til - 1 cup jaggery or gur broken in small pieces, available at Indian grocery store - 3 tablespoons clarified butter, ghee - 1/­­2 teaspoon crushed cardamom - 1/­­2 cup water Method - Grease a plate and set aside. - In a frying pan roast the sesame seeds on medium heat stirring continuously. Sesame seeds will become light golden brown. This should take 4-5 minutes. Take the seeds out in a bowl. Set aside. - In the same frying pan heat the water and add the jaggery. - Simmer over medium heat till it starts caramelizing and forms a ball when you add a drop of syrup in cold water. This should take 4-5 minutes. Reduce the heat to low. - Add ghee, cardamom, and roasted sesame seeds mix it thoroughly with melted jaggery. - Transfer it in greased plate; take one tablespoon of mixture in your palm and make them into round ball, this should be half the size of golf balls. - Make all the ladoos while mix is still warm. - Sesame seed ladoo can be stored for months. Variation: Til Ka Ladoo can be also made as burfi. Related RecipesTil ki Burfi (Sesame Seed Burfi)Almond Brittle (Almond Chikki)Flax Seed Burfi (Flaxseed Healthy Bar)Kulfi (Indian Eggless Ice Cream)Almond Cashew BurfiPaneer Kheer with StrawberryVegan Jello (Gelatin Free Jello)Mohan Thal (Gram Flour Fudge)PEDA (Indian Sweet)Achari Paneer

Contest 2013 December Winners

2014. január 6. Manjula's kitchen 

Contest 2013 December WinnersI hope everyone had a great holiday break and a very happy New Year. There were a lot of entries for December which were all really good. It was really difficult to narrow down the selection to five entries only. I wish I could select all the recipes, but here are the winners this month and the top five entries. Congratulations to the winners and all participants: 1st Place: Vanilla Panna Cotta with Orange Gelee by Maitreyee 2nd Place: Whole Wheat Carrot Walnut Date Cake by Shilpa Congratulations to both of you!! Thank you to everyone else that also participated in the contest: - Haffa Bexi - Melanie Booth - aayushi - Sowmya C - Manjula - Hidemi Walsh - Priya Ramesh - Roshna Nimil - Priyanka Tyagi - Sagarika Sadhukhan - Nandy - Smriti Bajaj - Vinita Shukla - Akhila Bhatt - Vinaya Dani - Babitha Costa - Shruti Soumya Panigrahi - Sarita Nagdev - Rachna - Asha - Sapana Behl - Bindu Rao - Monika Aggarwal - Sabeeha Siddiqha - Sheela Belur - Vrinda Mahesh - Aakanksha Soni - Jonnadula madhu - Amber Saleem - Bharti ben Patel - Rangadevi dasi - Currysutra - Rajesh Karthikeyan - Ami Patwari - Juliana Palmcook - Maya Vuppala - Anamika Sachdeva - Ayesha Banu - Shannon Li - Arthii Vijayakumar - Zev Winicur - Anu Saxena - Rameshwari Bansod - Dimple - Seema Mehta - Vedika Luthra - Divya Ravindran - Nisha Saraogi - Sabina Biju - Pragati Verma - Sahaana Chandran - Nibedita - Dipti Joshi - Saurabh Aggarwal - Mir Ali - Vijaya

Vermicelli Upma-Spicy Noodles-Seviyan Upma

2013. december 28. Manjula's kitchen 

Vermicelli Upma-Spicy Noodles-Seviyan UpmaClick here to view the embedded video. Vermicelli Upma is a healthy, tasty and colorful dish. It is equally great for breakfast or snack. Vermicelli is also known as seviyan. This is an easy recipe to make. Recipe will serve 2-3 Ingredients: - 1-1/­2 cup vermicelli roasted, available in Indian grocery stores - 1/­2 cup carrots cut into small pieces - 1/­2 cup green beans cut into small pieces - 1/­2 cup corn kernels I am using frozen corn - 3 tablespoons oil - 1 teaspoon mustard seeds/­rai - 8-10 curry leaves - 1/­4 teaspoon turmeric/­haldi - 1 green chili finely chopped - 1-1/­4 teaspoons of salt, adjust to taste - 2 teaspoons lemon juice - 3 cups water - 1/­4 cup cashews broken fro garnishing Method - Heat 1 tablespoon of oil in a saucepan over low- medium heat, roast the cashews stirring continuously until they are light golden brown. It will take about 2 minutes. - Turn off the heat and take out the cashews over paper towel. - Use the same saucepan and add the remaining oil, heat the oil over medium heat until it is moderately hot. Add the mustard seeds as seeds crack add curry leaves and green chili, stir-fry for few seconds. Be careful curry leaves splatter. - Add carrots, green beans, corn, turmeric, and salt stir-fry for 3 minutes over medium heat. Add vermicelli and gently mix them with vegetables, add water. Bring it to boil over high-medium heat. - As vegetables come to boil reduce the heat to low and cover the pan. Let it cook till all the water has evaporated. Stir in between once, it will take about 10 minutes. Vermicelli should be moist. - Gently stir in the lemon juice, garnish with roasted cashews. - Serve hot.   Related RecipesMeethi Seviyan /­ Sweet VermicelliSpicy Green PeasCereal Chivda (Snack)Shahi Toast (Eggless Bread Pudding)Matar (Matra) ChaatMasala Papad (Papad Salad)Bhel Puri Chat(Spicy Crunchy Snack)Crispy Spinach PakorasSpinach (Palak) ChaatPoha (Flattened Rice)

Contest 2013 November Winners

2013. december 4. Manjula's kitchen 

I hope everyone had a wonderful thanksgiving last week. I enjoyed reading all the things everyone is thankful for this year. Thank you for sharing them with me. Here are the two winners that I selected at random from the posts. Congratulations to both of you. 1st Place: Snygg 2nd Place: Bhawya Thank you to everyone else that participated in the contest.

Contest 2013 November

2013. november 7. Manjula's kitchen 

This month’s contest is really simple. I want to know what you are most thankful for in your life? All you have to do is post your answer to the discussion forum on the Thanksgiving Forum topic that I have created. Two winners will be selected randomly from all the forum post entries. Below is my checklist: - You will not have email me anything this time. You can simply leave a posting on the Thanksgiving forum topic. - If you are creating a new account for the forum, please enter your email address so that I can contact you after the contest is over. Don’t worry, your email address will not be public (only I will be able to see it). - The deadline is November 30th. - The winner will be featured on the homepage and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Chickpea and Spinach Spread - Hummus

2013. október 26. Manjula's kitchen 

Chickpea and Spinach Spread - HummusClick here to view the embedded video. Chickpea and spinach spread also known as Hummus. This healthy and delicious spread also can be served as spread. Recipe will make 16 oz Ingredients: - 1 15oz can chickpeas (garbanzo beans, kabule chana,) - 2 tablespoons roasted sesame seeds (til) - 1 cup spinach leaves all the stems removed - 1-1/­­2 teaspoon salt - 2 serrano green chili chopped adjust to taste - 2 tablespoons lemon juice - 2 tablespoons olive oil Method - Drain the liquid from can of chickpeas, wash them well and drain the water. - In a food processor all the ingredients except oil, blend it to make smooth paste. - Add oil and mix it again. Chickpea spread is ready. Serving Suggestions - Chickpea and Spinach Spread can be served with grilled pita bread, crackers, chips, or with fresh veggies. You can also serve this as chutney. Related RecipesSpinach RaitaEggplant Roti WrapTomato ChutneyTamarind ChutneyCorn BruschettaGinger Relishwhen almond meets cashewMango Pickle (Aam ka Achar)Cauliflower PickleCarrot Pickle (Gajar Ka Achar)

Diwali Preparations are Underway...

2013. október 18. Manjula's kitchen 

Diwali is around the corner. It’s an exciting time of year and I am already in the midst of decorating the house. I am planning on putting festive lights outside of the house. Then I will do some Rangoli designs on the front porch, also incorporating some fresh flowers. Of course I will decorate the house with some flameless candles as well. My granddaughters love helping me decorate for Diwali. I also like to incorporate games during Diwali. This year, I plan on creating a treasure hunt for the kids (similar to an Easter Egg Hunt). This is always a hit with the grandchildren, even my 12 year old granddaughter! Most important in preparing for Diwali, is the FOOD! I believe food truly brings the family and loved ones together. I love making easy home-cooked snacks as Diwali gifts. I think its a thoughtful and heartfelt gift. Some of my ideas for snacks are Spicy Cashews, Nan Khatai, Til Ki Burfi, and Almond Brittle.  This year I am planning two Diwali dinners. One dinner will be an intimate dinner with just family. The following day I am hosting another dinner with just friends. I have not finalized the menu yet. However, I am planning to make some sweets in advance. This will ease my work load and stress levels as Diwali approaches! My must-have sweets for Diwali include Gujias, Gulab Jamun and Chocolate Sandesh . I think this variety of desserts will please everyone. I plan to finalize my Diwali dinner menu very soon and will keep you updated!      

Cucumber Salad

2013. október 10. Manjula's kitchen 

Cucumber SaladClick here to view the embedded video. This is a fresh and easy cucumber salad recipe, with a creamy dressing and has touch of fennel seeds. This is a refreshing and healthy low cal Salad and looks beautiful. Recipe serves 2. Ingredients: - 2 cup cucumber thinly sliced - 2 tablespoons cashews coarsely ground - 1 tablespoon mint finely chopped for Dressing - 1 tablespoon olive oil - 2 teaspoon lemon juice -  1/­­2 teaspoon salt -  1/­­2 teaspoon sugar - 1/­­8 teaspoon black paper - 2 teaspoon ginger juice * - 1 teaspoon fennel seeds coarsely ground Method - Dressing; in a bowl mix all the ingredients for dressing and mix it well. Set aside. - Peel the cucumber leaving strips of skin, cut vertically and slice them thin, slice cucumber should look like 1/­­2 moons. - Toss cucumber with ground cashews and mint, coating the cucumber slices nicely with cashews. - Just before serving add the dressing and mix it well. This is a refreshing and healthy low cal Salad, tempting to be tasted. Enjoy! Notes - *To make the ginger juices shred the ginger using fine shredder or zester and squeeze it with your finger, very easy to make. - If you are allergic to nuts make the salad without cashews, still Cucumber Salad with taste great. Related RecipesCucumber CoolerCabbage Chana Dal SaladSpinach SaladBlack Eyed Pea SaladCarrot and Moong Dal SaladFruit ChaatSprouted Moong SaladArugula And Melon SaladTomato SoupMoong Dal Soup

Contest 2013 September Winners

2013. október 5. Manjula's kitchen 

Contest 2013 September WinnersI received a lot of entries for September – it was really nice to see so many great uses of corn for this contest. I enjoyed going through all of the entries, but of course I could only select what I felt were the best five recipes. Here are my top picks for this month. I would like to congratulate the winners and all participants: 1st Place: Cecilia (Double Corn Tortillas) 2nd Place: Nibedita (Spicy Corn Patties) Congratulations to both of you!! Thank you to everyone else that also participated in the contest: - Tanisha Thakkar - Anitha Kirubakaran - Tasneem Zafar - Santoshbangar - Shruti J - S.Vasumathi - Prajusha - Sana Saud - Abijita - Ramya Indurthi - Suhasini Rauthu - Hidemi Walsch - Deepalakshmi - HSharma - Vaishali Leuva - Mithila Singhvi - Latha Pai - Bhawna - Divya Ravindran - Pritam Hemnani - Saketh Indurthi - Saradhi Indurthi - M.Nagalakshmi - Vaijayanti Saraf - Nikita Kapadia - Sravani Kode - Anupama - Prajna Prabhu - Vijaya Saradhi - Amrita Bhansali - Priya Ramesh - Lucky - Sohani Pandey - Sayli Patli - Palak Panchal - Shruti Soumya Panigrahi - Chhaya Thakkar - Gauri Naik - S. Brindha - Santosh Pandey - Gia - Harika Nandigam - Shazia Wahid - Jayshree - Poornima molri - Rehana Khambaty - Hamdha Azeez - Prashanthi - Khushboo Thakkar - Deepali - Shweta Agrawal - Pooja Agrawal - clpkitsap - Vijayalaxmi - Falak - Urvashi Pandey - Sudakshina - Dipti Joshi - Quratulain Noor - Naresh Prabhu - Brenda Toon - Swati Arja - Swathi Poondla - Emily M. Walsh - Iswarya Asokan - Minakshi Sharma - Meenu - Devangi Raval

Pineapple Coconut Kheer

2013. október 3. Manjula's kitchen 

Pineapple Coconut KheerClick here to view the embedded video. Pineapple Kheer is a fruity twist to the favorite Indian dessert Rice Kheer. Caramelized Pineapple adds a very pleasing and tempting flavor to this Kheer. Recipe will serve 6. Ingredients: - 2-1/­­2 cup milk - 3/­­4 cup coconut milk - 2 tablespoon shredded coconut fresh (I am using frozen, available Indian grocery stores) - 2 teaspoons corn starch or arrow root - 1 can pineapple 20oz unsweetened - 1/­­3 cup + 1 tablespoons sugar - 1 tablespoon pistachios sliced for garnishing Method - In a heavy bottom pan over medium high heat boil the milk, coconut milk, coconut, and 1 tablespoon of sugar together. - After milk comes to boil lower the heat to medium and let it boil for about 18-20 minutes, stir the milk and scrape the sides occasionally. - In a small bowl mix corn starch /­­ arrow root with 2 spoons of water well, making sure there are no lumps, - Add corn starch to the boiling milk, mix it well and boil for 3-4 minutes stirring occasionally. Turn off the heat and mix the milk for few seconds. Set aside. - Drain the syrup from pineapple, and slice them into about 3/­­4 inch cubes, save half the cubes and other half blend crush. - In a heavy bottom pan over medium high heat cook the pineapple cubes with remaining 1/­­2 cup of sugar, keep stirring occasionally. Slowly pineapple will start caramelized; this should take about 4-5 minutes. - Take out half the pineapple over generously greased wax paper or parchment paper to garnish. - Next add crushed pineapple to the remaining pineapple and cook for another 2-3 minutes till caramelized. Set aside. - After milk and pineapple comes to room temperature fold them together. It is very important to make sure both are at room temperature or cold otherwise milk will separate like in paneer. - Serve Pineapple Coconut Kheer chilled. Garnish with caramelized pineapple and pistachios. Enjoy! Related RecipesMango Ice CreamSabudana Kheer (Tapioca Pudding)Chocolate Sandesh (Truffles)Paneer Kheer with StrawberryCoconut BurfiSweet Saffron RiceKheer (Rice Pudding)Pista Kulfi (Pistachio Ice Cream)Meethi Seviyan /­­ Sweet VermicelliChum Chum

New Chocolate Sandesh (Truffles)

2013. szeptember 27. Manjula's kitchen 

New Chocolate Sandesh (Truffles)Click here to view the embedded video. Sandesh is a delicacy of Bengal. Chocolate flavored Sandesh is truly unique. This is very simple to make with few ingredients, milk, sugar and the flavor of your choice. This recipe will make 18 Sandesh. Ingredients: - 8 cups milk 1/­­2 gallon - 1/­­4 cup lemon juice - 1/­­2 cup sugar - 2 teaspoons coco powder For Garnishing - 3 tablespoon semisweet chocolate chips - 2 tablespoon heavy cream - 2 tablespoons sliced pistachios Method - To make Paneer: Mix lemon juice in half cup of hot water and keep aside. - Boil the milk in a heavy bottomed pan over medium high heat, stirring occasionally. - As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat. - Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth. - Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. - To take excess water out, press the wrapped paneer under a heavy pan for about 1 hour. - Making Sandesh: Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough. - Add the sugar and coco powder into the paneer and knead the paneer again until sugar and coco powder is mixed well. - Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes. This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become grainy. - Turn off the heat and refrigerate the paneer for about an hour. - Divide the paneer into 18 equal parts and roll them making them in ball shape. - Refrigerate the Sandesh while preparing the chocolate Ganache for topping. - Chocolate Ganache: Heat the heavy cream, do hot boil, pour it over chocolate chips and mix it well for about a minute until it is smooth and shiny chocolate syrup consistency. - Pour the syrup in one corner of zip log bag and make a very small hole to drizzle the syrup on Sandesh, or use the icing bag. - Take out the Sandesh from refrigerator and drizzle the chocolate syrup over and garnish with few slices of pistachios. - Sandesh is ready - Refrigerate them for few hours before serving. Serve them chilled! And Enjoy delicious Sandesh Note Sandesh can be refrigerated for about one week.           Related RecipesFlax Seed Burfi (Flaxseed Healthy Bar)Sabudana Kheer (Tapioca Pudding)Mango Ice CreamBengali RasgullaSandeshCoconut BurfiTil ki Burfi (Sesame Seed Burfi)Almond Cashew BurfiBadam Burfi (Almond Candy)How to make Paneer

Kulfi (Indian Eggless Ice Cream)

2013. szeptember 15. Manjula's kitchen 

Kulfi (Indian Eggless Ice Cream)Click here to view the embedded video. Kulfi is an eggless Indian ice cream. This is a simple and delicious dessert made with milk and sugar. Kulfi is very popular with street vendors, especially in summer. This is an easy recipe to make and Kulfi is an absolute treat for both young and old. This recipe will make 6-8 Ingredients: - 4 cup milk - 3/­4 cup heavy cream - 3/­4 cup sugar - 2 teaspoons corn starch - 1/­2 teaspoon agar-agar (sea weed works as a vegetarian gelatin) - 1/­4 teaspoon cardamoms crushed Method - In a heavy bottom pan over medium high heat boil the milk, heavy cream, and sugar together. - After milk comes to boil lower the heat to medium and let it boil for about 35 minutes, stir the milk occasionally and clean the sides preventing milk not to make a ring on sides. Because of cream, milk does not burn in bottom of the pan. - In a small bowl mix corn starch, agar-agar, and cardamom with 2 spoons of water really well making sure there are no lumps, - Add to the boiling milk mix it well, boil for about 3 minutes. Turn off the heat and mix the milk for about a minute. - Let it cool and pour into the molds, use Kulfi molds, Popsicle molds or small cups. I am using 3 oz plastic cups. - Freeze for about 5 hours, before Kulfi is ready to serve. Suggestions You can flavor Kulfi with saffron or vanilla and add the nuts of your choice. Related RecipesPista Kulfi (Pistachio Ice Cream)Mango Ice CreamPaneer Kheer with StrawberryPistachio Phirni (Rice Pudding)Peach Phirni (Rice Pudding)Coconut BurfiSweet Saffron RiceStrawberry – Orange PopsicleKheer (Rice Pudding)Sweet Potato Halwa (Eggless Pudding)

Spicy Indian (Flour) Chips

2013. szeptember 8. Manjula's kitchen 

Spicy Indian (Flour) ChipsClick here to view the embedded video. If you like chips, and you like spicy food, these chips are for you. This is a quick and easy recipe. I have used flour tortillas and flavored them with Indian spice mix. They are hard to resist you will say just one more. Recipe will serve 6, Ingredients: - 4 flour tortillas uncooked I am using 8 diameter tortillas - Oil to fry Spice Mix - 1 teaspoon dry mint leaves available at Indian grocery store - 1 teaspoon roasted cumin seed powder - 1/­­4 teaspoon garam masala available Indian grocery store - 1/­­2 teaspoon black salt available in Indian grocery store - 1/­­2 teaspoon salt - 1/­­2 teaspoon red chili powder - 1/­­2 teaspoon mango powder (amchoor) available Indian grocery store - Generous pinch of citric acid (nimbu ka sat) Method - Spice mix, in a bowl mix all the spices really well. Set aside. - Prick the tortillas from both sides, this will limit chips from puffing and make them crisp. - Cut each tortilla in 8 triangles, like slicing pizza. - Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly. - Fry them in small batches until both sides are a light golden-brown, this should take about 3 minutes. - Take them out in a plate and sprinkle the spice mix on both sides right away, before they are dry. This will keep the spices on the chips. Repeat the process until all the chips are done. - After the chips cool to room temperature they can be stored in airtight container for 1 month. - Enjoy! Suggestions - For Fried Tortillas If you dont find uncooked tortillas use thin tortillas. - Fried tortillas store well in air tight container for a month. - Fried tortillas can be served in many different ways; a quick and easy way is to make Papdi Chaat. Serve them with Chole Chaat or Matra Chaat and I am sure you can find many other ways to serve them. - For Spice mix Make spice mix in a big batch and use it like Chaat Masala over the sliced fruits, salad, with yogurt. I am sure you can find many other ways to use this spice mix.   Related RecipesMasala PeanutsMattar Ke Kachori (Spicy Puff Pastry)Masala French FriesSpicy CashewsVegetable PakorasPeanut ChaatMathri (Salted Crackers)Chole Chaat (Spicy Chickpeas)Khasta KachoriSpicy Potatoes

Dal Pakwan (Sindhi Breakfast)

2013. szeptember 6. Manjula's kitchen 

Dal Pakwan (Sindhi Breakfast)Click here to view the embedded video. Dal Pakwan is an authentic breakfast delicacy in Sindhi homes. Crisp flavored puries known as Pakwan served with spicy dal topped with chutney. Recipe will serve 4. Ingredients: - 1 cup chana dal (Bengal gram) - 1 teaspoon salt - 1/­­2 turmeric (haldi) - 1 tablespoon ginger finely chopped - 1 green chili chopped - 1/­­4 teaspoon black pepper - 1/­­4 teaspoon garam masala - 1/­­2 teaspoon mango powder (amchoor) Seasoning: - 2 tablespoons oil - 1 teaspoon cumin seeds (jeera) - 6-7 curry leaves Pakwan (Crisp Puries known as Pakwan): - 1 cup all purpose flour (maida/­­plain flour) - 1/­­4 cup semolina (sooji) - 1/­­4 teaspoon of salt - 1/­­2 teaspoon cumin seeds (jeera) - 2 tablespoon oil - Approx. 1/­­3 cup of water - Oil to fry Also need tamarind chutney for serving, check the recipe on my website Method - Cooking Dal: Wash and soak chana dal for at least 2 hours in 3 cups of water. - Drain the water and in pressure cooker add dal, 2-1/­­2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat. - As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes. - Turn off the heat and wait until steam has stopped before opening the pressure cooker. - Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency. - Seasoning: 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 cumin seeds, after seeds crack add curry leaves stir for few seconds and pour over dal mix it well and set aside. Curry leaves splatter be careful. - Pakwan: Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well. - Set the dough aside and let it sit for at least 15 minutes or longer. - Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface. - Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp. - Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly. - Fry 2-3 puries at time until both sides are a light golden-brown. - Transfer puries over paper towel, it will absorb the extra oil. - After the puries cool to room temperature they should be crisp. Puries can be stored in airtight container for 1 month. - Serve Pakwan with hot dal with drizzle of tamarind chutney. Related RecipesFalafel SandwichPuri, Indian Puffed Flat BreadMatar (Matra) ChaatPeanut ChaatPoha (Flattened Rice)Potato Curry with Yogurt GravyBanana Puri (Kela Ke Puri)Moong Dal Vada (Bhajia-Pakoras-Fritters)Spicy Green PeasRava Dosa

Sindhi Kadhi (Vegetable in Gram Flour Gravy)

2013. augusztus 22. Manjula's kitchen 

Sindhi Kadhi (Vegetable in Gram Flour Gravy)Click here to view the embedded video. Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and also can be served as a soup. Recipe will serve 3. Ingredients: - 1/­­2 cup gram flour (besan) - 3 tablespoons oil - 1/­­2 teaspoon fenugreek seeds (mathi) - 1/­­2 teaspoon cumin seeds (jeera) - 1/­­8 teaspoon asafetida (hing) - 3 whole red peppers - Approx. 10 curry leaves - 1/­­2 teaspoon turmeric (haldi) - 1/­­2 teaspoon red chili powder adjust to taste - 1 tablespoon grated ginger - Approx. 3 tablespoons tamarind pulp (imli) - 1-1/­­2 teaspoon salt - 2 cups of mixed vegetables (I am using 8 okras slit into 2 vertically, 1/­­4 cup carrots sliced in rounds, 1 small potato cubed, 1/­­4 cup cut green beans about 1 inch longs) - Also need 1 tablespoon oil for stir-fry okra - 5 cups of water Method - Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside. - Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red pepper, ginger, and curry leaves stir for few seconds. - Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes). - Add about 4 cups of water slowly, stirring continuously to avoid forming lumps. - Add turmeric, salt, potatoes, green beans and carrots. - After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery. - Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat. - Serve hot. Sindhi kadhi taste great with rice or serve as a soup. Related RecipesRajma Chawal (Kidney Bean Curry)Sambar (Spicy Lentil Soup)Moong Dal SoupChola (Chana Masala)Stir-Fry Cabbage SaladBlack Eyed Beans (Lobia)Fruit ChaatVegetable SoupLaucki Chana Dal (Bottle Gourd, Ghiya, Doodhi)Chole Palak (Chickpeas With Spinach)

Contest 2013 August

2013. augusztus 5. Manjula's kitchen 

This month’s contest will be another tropical fruit – the MANGO. There are so many things you can make with mangoes. I look forward to your creative recipe ideas. The specific rules are the following: - You can do any type of recipe (appetizer, dessert, etc) - You have to use Mango as the main ingredient. It can be ripened or unripened mango. - It must be vegetarian and also egg-less. - Please submit only ONE recipe. In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Below is my checklist: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your NAME along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is August 26th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Meethi Seviyan / Sweet Vermicelli

2013. augusztus 2. Manjula's kitchen 

Meethi Seviyan / Sweet VermicelliClick here to view the embedded video. Seviyan in English known as Vermicelli they are like thin spaghetti and used many different ways, making sweet and savory dishes. Meethi Seviyan is a delicious and quick dessert. This is made for many festive occasions, also can be served for breakfast. Recipe will serve 4. Ingredients: - 1 cup seviyan/­­vermicelli broken in small pieces - 2 tablespoon unsalted butter or ghee - 1-3/­­4 cups water - Pinch salt - 3/­­4 cup sugar - 2 tablespoons sliced almonds and pistachios - 4 cardamoms shelled and crushed - Few strings of saffron Method - Melt the butter in a heavy bottom pan over medium heat. Add vermicelli and stir fry until golden brown this should take about 3-4 minutes. - Add water and salt. Increase the heat to medium high and bring it to boil. After watering is boiling reduce the heat to low medium and cover the pan - Cook till vermicellis are soft and the water is absorbed but not dry. If vermicelli gets dry it will become hard after adding sugar, add 1-2 spoons of water before adding the sugar. -  Add sugar, raisins, cardamoms, crushed saffron, almonds and pistachios (save some almonds and pistachios for garnishing). Mix it well and cook for 3-4 minutes over medium heat. Turn off the heat, cover the pan and let it sit for at least 10 minutes before serving. - Serve Meethi Seviyan warm, garnish with pistachios and almonds.           Related RecipesShahi Toast (Eggless Bread Pudding)Basen LadooKheer (Rice Pudding)Sweet Saffron RiceBadam Burfi (Almond Candy)Sooji HalwaLaucki Kheer (Bottle Gourd Pudding)Moong Dal HalwaMawa Kachori (Puffed Pastry)Gulab Jamun

Menu Suggestions for Lunch/Dinner

2013. július 15. Manjula's kitchen 

What’s for lunch/­­dinner? This is a question most of us struggle with on a daily basis. When I ask my husband Alex what I should cook for our meals, his answer has been the same for the past 45 years! It’s that I should give him some choices and he will then select his preference. So I have decided to come up with some great, easy, and healthy choices for lunch and dinner. It’s a long time overdue and no more excuses! I would love to get your thoughts on these suggestions and if you find them helpful. Check out the below menu for one week’s worth of lunches/­­dinners. I have also provided some tips and suggestions to make it easy. It may be helpful to read the entire menu before and make a shopping list for the ingredients you need. Plan to do your shopping the day before you cook. Lunch Menu: These are great at home or pack in a lunchbox for the office. - Chickpea Pulav with yogurt - Yogurt Rice (this recipe is also good using leftover white rice) - Vegetable Frankie (you may use the ready made tortillas and they taste good warm or cold.) - Carrot Moong Dal Salad and Tomato Soup - Quinoa Vegetable Pilaf For an informal lunch with friends: - Aloo Paratha, Tomato Chutney, Matar Paneer, and Yogurt (it is easy to use the store bought paneer) - You can also serve a simple salad sliced tomatoes and cucumber sprinkle with salt, black pepper, and lemon juice - Lemonade will be great for summer Dinner: These are great everyday options for home. - Vegetable Curry with plain rice and or Roti - Spinach Pasta and Vegetable Soup - Mixed Dal, Gajar Mattar, or Aloo Methi, Plain rice and Roti or Paratha - Rajma and plain rice. - Besan Puda (This is a super simple recipe that is good for breakfast, lunch or dinner) For a special get together, try the below: - Appetizer: Papdi Chaat (You can make the Papdi in advance and it lasts for weeks, or you can fry uncooked tortillas cut in the Papdi shape. Remember, chutneys and yogurt should be always in fridge!) - Masala Papad (You can grill the papads in advance and keep them in air tight container.) - Drink: Mango Lassi - Main Meal: Cabbage Kofta, Green Beans and Peas, Spinach Raita, rice, roti or Paratha (Kofta can be made in advance as they freeze well and can be stored for about a month. When you are ready to cook them, make the gravy, defrost the kofta and prepare like the recipe suggest.) (You can make extra Green Beans and peas as they make great sandwiches and Wrap with the leftovers) - Dessert: Refreshing Fruit Cream is great for a summer dessert. Finish up with a hot cup of Chai Masala Tea. Additional Suggestions - If you have chutneys ready in fridge, it is easy to plan some of the appetizers. I always have Tamarind and Hari Cilantro Chutneys in my fridge. - I also have some condiments on hand to spice up my meals. Check out the list under chutneys /­­ pickles as they have a longer shelf life and are easy to make. - Plain Yogurt - It is helpful to have some frozen vegetables in your freezer such as green peas, green beans, chopped spinach. I also freeze small cut pieces of paneer. Before using, put them in hot water. - I like to have canned chickpeas and kidney beans on hand or you can boil a big batch of them and freeze them in small portions.

Contest 2013 July

2013. július 6. Manjula's kitchen 

For July’s contest, it is all about coconuts. The specific rules are the following: - It has to be a cold and refreshing drink or dessert - It has to use coconut as the main ingredient - It must be vegetarian and also egg-less. - Please submit only ONE recipe. In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Below is my checklist: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your name along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is July 27th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Pistachio Phirni (Rice Pudding)

2013. június 29. Manjula's kitchen 

Pistachio Phirni (Rice Pudding)Click here to view the embedded video. Pistachio Phirni is a popular North Indian dessert. This is a delicious creamy eggless pudding. Phirni is made with rice, milk and sugar, and has wonderful creamy texture. Ingredients are the same as Rice Kheer but the taste is very different. This is an easy recipe to make. Recipe will serve 6. Ingredients: - 1/­4 cup rice - 3-1/­4 cups of milk - 1/­2 cup sugar - Few strings of saffron - 6 cardamom pods shelled and crushed - 1/­4 cup pistachios Method - Wash rice and soak it for about half an hour. - Drain the water. Blend rice to a fine texture adding few spoons of milk as needed to blend. Add about 1/­4 cup of milk to make a runny batter. Keep aside. - Soak the pistachios in hot water for at least 10 minutes, while water is still warm drain the water and rub the pistachio with paper towel and remove the skin and dry them. Slice or crush the pistachios and keep aside. - Boil the milk on heavy bottom pan over medium high heat; wet the pan before adding the milk to avoid the milk burning in bottom of the pan. - After milk start to boil lower the heat to medium and let it simmer for about 12 minutes. - 6. Add rice to the boiling milk slowly and keep stirring continuously, making sure rice does not become lumpy, milk will become thick. Let it boil for about 3-4 minutes stirring continuously. - Next add the sugar, cardamom powder, saffron and pistachios save about 1 tablespoon of pistachios for garnishing. - Let it boil for another 4-5 minutes over low medium heat while stirring continuously, it will be consistency of thick batter. Turn off the heat. - Shift the Phirni to the serving bowl while it is still hot as Phirni start getting thick as it cools. Garnish with pistachios. - Serve chill! Related RecipesAlmond Saffron Milk (Badam Milk)Kheer (Rice Pudding)Sabudana Kheer (Tapioca Pudding)Laucki Kheer (Bottle Gourd Pudding)Shahi Toast (Eggless Bread Pudding)Shrikhand – Sweet Flavorful YogurtSweet Saffron RiceSandeshCaramel-Pineapple PhirniPineapple kheer

Grilled Corn off the Cob (Bhutta/Makai)

2013. június 13. Manjula's kitchen 

Grilled Corn off the Cob (Bhutta/Makai)Click here to view the embedded video. My favorite way to have corn is grilled. However, sometimes grilling corn takes a lot of time, with the set up and preparation. This is an easy and no mess recipe. This is a delicious simple twist on the traditional grilled corn on the cob. Recipe will serve 4. Ingredients: - 4 ears corn, husked and silky thread remove - 1 teaspoon oil - 1/­­2 teaspoon salt - 1/­­8 teaspoon black pepper - 1 teaspoon fresh lemon juice - 1 teaspoon finely grated ginger Method - Remove the kernels from corn, it is easy to do, tear the husk off, and then run the knife downwards to remove the kernels. - Coat the flat bottom heavy frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously. - While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling. - When the kernels are similar in color turn off the heat, and add salt, black pepper, lemon juice, and ginger mix it well. - You will be amazed by the taste. They match the taste of corn grilled over charcoal, without even preparing the grill. Enjoy!       Related RecipesCorn BruschettaFinger SandwichesCorn Vegetable SoupVegetable CutletsGrilled Eggplant Salsa WrapCrispy Spinach PakorasSpinach (Palak) ChaatSpicy Green PeasMatar (Matra) ChaatFruit Chaat

Contest 2013 June

2013. június 6. Manjula's kitchen 

Father’s day is coming up this month on June 16th so for the contest this month, I am looking for the following: - Memorable 2-3 line story with your father - Recipe for your father’s favorite dish Below is my checklist: - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your name along with the recipe (as you would like it to appear). - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is June 27th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Vegetable Frankie - Kathi Roll

2013. június 1. Manjula's kitchen 

Vegetable Frankie - Kathi RollClick here to view the embedded video. Frankies are also known as Kathi Rolls or you may call it wrap. This is a popular Mumbai street food. Frankies are perfect meal for any time, or on the go. These are great vegan treat. This recipe will make 6 Frankies. Ingredients: For Roti - 1/­­4 cup of all purpose flour -  1/­­4 cup whole wheat flour -  1/­­4 teaspoon salt -  1 tablespoon oil -  Approx. 1/­­3 cup of water Also Need -  1/­­4 cup all purpose flour for rolling -  1 tablespoon oil for brushing Frankies For Filling -  2 cups cabbage thinly sliced -  1 cup carrot shredded -  1/­­2 cup green peas -  3/­­4 cup potatoes mashed -  1/­­2 red bell pepper thinly sliced -  1 cup tomato chopped -  1 teaspoon finely shredded ginger -  1 green chili finely chopped -  About 2 tablespoons cilantro chopped -  2 tablespoons oil -  1 teaspoon cumin seed -  1 teaspoon salt -  1/­­2 teaspoon garam masala Method For Filling - Heat the oil in sauce pan over medium high heat. Test the heat by adding one cumin seed to the oil; if the seed crack right away oil is ready. - Add cumin seeds as seeds crack add the ginger, cilantro and green chili, stir for few seconds. - Add tomatoes, and salt cook until tomatoes are tender this will take about 3-4 minutes. - Reduce the heat to medium and add cabbage, carrot, green peas, and bell pepper cook until vegetables are tender not mushy stir vegetables occasionally this should take 5-6 minutes. - Add potatoes to the vegetables mix it well. Turn off the heat and mix the garam masala. - Filling is ready. Set it aside. For Roti - In a bowl mix whole wheat flour, all purpose flour, salt and oil. Add water to make firm and smooth dough, adjust the water as needed. - Knead the dough on a lightly oiled surface. Dough should not be sticking to the fingers. - Cover the dough and let it rest for about 10-15 minutes. - Knead the dough again and divide into 6 equal parts. - Take one part of the dough and press it both sides in dry flour this will help rolling. Roll it thin into about 9 diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle the dry flour. - Heat the skillet over medium high. Checks the skillet if it is hot enough. Sprinkle few drops of water over the skillet, water should sizzle. Skillet should not be smoking. - Place the roti over skillet for about half a minute, roti will change in the color lightly and puff different places. - Flip the roti over, and lightly press, flip it again roti should have light golden color on both sides. - Remove the roti from the skillet. Roti is ready. Make all the rotis, cover and set it aside. Assembling the Frankie - Take one roti and put it over a flat surface. Put about 1/­­4 cup of vegetable length wise leaving about 1-1/­­2 inch from the top and fold it tightly like burrito. Lightly brush the oil both sides of wrap. - Heat the skillet over medium heat. Place the Frankie over skillet and lightly brown both sides to nice and crispy. - Serve with Cilantro Chutney or Tamarind Chutney (you can find the recipes on my web site) Suggestions - Prepare the roti and filling in advance; prepare the Frankies when ready to serve. - You can also use thin tortilla instead of rotie for this recipe, uncooked tortilla works well. Enjoy!     Related RecipesMattar Ke Kachori (Spicy Puff Pastry)Mathri (Salted Crackers)Cereal Chivda (Snack)Chole Chaat (Spicy Chickpeas)Spicy PotatoesSabudana Khichdi (Spicy Tapioca)Bhel Puri Chat(Spicy Crunchy Snack)Khasta KachoriPeanut ChaatMasala Papad (Papad Salad)

Vegan Jello (Gelatin Free Jello)

2013. május 17. Manjula's kitchen 

Vegan Jello (Gelatin Free Jello)Click here to view the embedded video. This is a great vegan recipe for Jello! Jello is a simple easy snack that most kids love. Instead of adding gelatin, I am using Agar-Agar. It is an excellent vegetarian alternative for gelatin. It’s a good snack for kids and adults alike. Recipe will serve 4. Ingredients: - 1 cup grape juice - 1 cup water - 1/­­4 cup sugar - 1/­­2 teaspoon agar-agar powder (available in Indian and Asian stores) Method - Dissolve the agar-agar in water, in saucepan combine juice, sugar, and water with agar-agar. - Bring it to boil over medium heat. Stir occasionally making sure agar-agar is mixed well. Let it boil for about 2 minutes. - Remove from the heat pour into individual cups or molds, or in a small glass tray. Refrigerate for about 3-4 hours. - Jello is ready to serve. Notes - Pour the juice in the dish while it is hot as Jello will start getting set as it cools. - I have experimented many times to give the right texture to the Jello and this combination comes out just right. Adding more agar-agar or not adding water with the juice will make jello very firm. - Store bought orange juice did not work well for this recipe, but fresh orange juice works great.   Related RecipesCoconut Dream DessertMatar (Matra) ChaatPoha (Flattened Rice)Crispy Spinach PakorasMoong Dal Vada (Bhajia-Pakoras-Fritters)Bhel Puri Chat(Spicy Crunchy Snack)Spicy Green PeasSpinach (Palak) ChaatBesan Paare (Spicy Crackers)Mathri (Salted Crackers)

Cucumber Cooler

2013. május 10. Manjula's kitchen 

Cucumber CoolerClick here to view the embedded video. Cucumber cooler with mint makes a very refreshing drink. This has a nice and soothing taste. This drink can be prepared up to a day in advance and it is great for outdoor parties and picnics. Ingredients: - 1 cucumber peeled and cut in small cubes to make about 2 cups (I like to use English cucumber) - About 8 mint leaves - 3 cups water - 1 tablespoon lime juice adjust to taste - 3 tablespoons sugar adjust to taste - 1/­­4 teaspoon salt adjust to taste - 1/­­4 teaspoon of black pepper adjust to taste - Ice cubes to serve Method - In a blender, puree the cucumber, mint, salt, pepper and sugar. Pour the puree through a fine mesh strainer into a bowl. Use the spoon to press the solids to take out all the juice. There will be about 1-1/­­4 cups of cucumber juice. - Add the lime juice mix it well. - Fill the glasses with ice cubes and pour the cucumber drink. - Cucumber cooler is ready to be served. Enjoy!   Related RecipesMango SlushPanna (Green Mango Drink)ThandaiCucumber Honeydew Cooler with Blueberry IceMint LemonadeFruit ChaatMasala French FriesStir Fry Collard GreensSpicy Green PeasChilled Emerald Soup with Cheese Crackers

Green Pea Soup

2013. május 1. Manjula's kitchen 

Green Pea SoupClick here to view the embedded video. This is a healthy and delicious vibrant green color soup. Green pea soup can be served with slice of bread or with rice. Recipe will serve 4.  Ingredients: - 2 cup frozen thawed green peas - 1 teaspoon ginger paste ( easy to make shred ginger using zester or fine shredder) - 1-1/­2 tablespoon oil - 1 teaspoon salt - 3 tablespoons heavy cream -  2 cups water For seasoning: - 1/­2 tablespoon oil - 1 teaspoon cumin seeds (jeera) - 1/­4 teaspoon fenugreek seeds (methi dana) - 1/­4 teaspoon turmeric (haldi) - 1 teaspoon lemon juice - 1/­4 teaspoon garam masala, available in Indian grocery stores - 1/­8 teaspoon black pepper  For garnishing 2 tablespoons of heavy cream is optional Method - Blend the green peas into coarse paste using little water or no water. - Heat 1 tablespoon of oil in a frying pan and add the peas, salt and ginger paste stir fry the peas over medium heat by pressing and scrapping from the sides for about 5 minutes. Set aside. - Heat 1 tablespoon of oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. - Add the cumin seeds as they crack add fenugreek seeds and turmeric stir for a second and add water let it come to boil. - Add cooked green peas, and cream, mix it well. As it comes to boil lower the heat to low medium, cover the sauce pan and let it cook for about 20 minutes. Turn off the heat. - Add lemon juice, black pepper, garam masala mix and cover for few minutes. - Garnish with cream. Serve warm or at room temperature. Enjoy this tasty Pea Soup! Related RecipesToor DalCarrot and Moong Dal SaladLentil Vegetable SoupSpicy Sweet Potatoes Corn Vegetable SoupMoong Dal With SpinachVegetarian Vegetable SoupChilled Melon SoupKhasta KachoriMoong Dal Soup

Spring Recharge!

2013. április 22. Manjula's kitchen 

Spring Recharge!I have been experimenting with refreshing cucumber and mint to come up with the perfect Spring drink. I have always enjoyed the combination of cucumber and mint. At first, I thought I would use pureed cucumber and mint, strain it, and add salt, black pepper, and lemon juice and simply serve over ice. I liked the idea of garnishing with a cucumber slice on the rim of the glass. I then decided this recipe needed to be revamped. So I did some research and googled some different cucumber mint drink recipes. After some research, I decided I would add some ginger to my original recipe. I was not a fan of the ginger as I did not think the flavor combination was right. I then tried adding soda water, but the cucumber flavor was washed out. I then thought that maybe my drink needed to be sweetened with honey. Both my husband and younger son nixed that idea and told me to keep my drink simple. I decided they were right and that I should stick to my original recipe. Sometimes the simplest recipes are the best, wouldnt you say? The combination of cucumber, mint, salt, black pepper and lemon juice is the perfect drink for a hot day. I really did enjoy it. Both my husband and son approved it as well. The beautiful lime color is simply too tempting to resist. I will be posting this recipe soon!     Related RecipesJaljeera in the Summertime!Salted Mint Lassi (Yogurt Drink)Cucumber Honeydew Cooler with Blueberry IceChilled Melon SoupKerala Spiced ButtermilkJaljeera Drink (Indian Flavored Lemonade)Mint LemonadeCreating a new Tofu recipe!My son will like me to share my Cold Coffee recipePanna (Green Mango Drink)

Contest 2013 April

2013. április 7. Manjula's kitchen 

I love spring time, so this month’s contest is to make a fresh and colorful spring salad with fruit.  The specific rules are the following: - It has to be a colorful salad - It has to contain some kind of fruit - You must also create a homemade salad dressing (make sure to provide recipe for this too) - It must be vegetarian and also egg-less. - Please submit only ONE recipe. In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Below is my checklist: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your name along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is April 27th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Paneer Pakoras

2013. április 4. Manjula's kitchen 

Paneer PakorasClick here to view the embedded video. Paneer Pakora is a tasty appetizer or a perfect tea time snack. These Pakoras are marinated paneer cubes dipped in batter and then deep fried. They make a crispy mouth watering snack. Recipe will make 14 to 16 pakoras. Ingredients: - 4 oz paneer thinly slice in about 1 squares this will make about 14-16 slices - 2 tablespoons yogurt - 4 tablespoon corn starch or arrowroot - 1 teaspoon ginger paste - 1 green chili minced - 1/­­2 teaspoon salt - 1 tablespoon cilantro finely chopped (hara dhania) For Batter - 1/­­2 cup besan, gram flour - 1/­­2 teaspoon cumin seeds - 1/­­2 teaspoon salt adjust to taste - 1/­­8 teaspoon baking soda - Approx. 1/­­4 cup water Method - First marinate the paneer- in a mixing bowl add yogurt, corn starch, salt, ginger, green chili and cilantro and mix it well. This should be consistency of soft paste. Add paneer pieces and mix gently. All the pieces should be coated with yogurt mix. Set aside for an hour or more. - For batter mix besan, cumin seeds, salt and baking soda add water slowly to make a thick batter consistency of a paste. - Heat the oil in a frying pan over medium high heat. Frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color. - Dip the marinated paneer slices in the batter one at a time and slowly drop into the frying pan. - Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook. - Turn them occasionally. Fry the Pakoras until both sides are golden-brown. - Repeat this process. The crispy, delicious Paneer Pakoras are ready to serve. - Serve Paneer Pakoras with a dip of your choice. I like to serve them with Cilantro Hari Chutney or sweet and sour Tamarind Chutney. You can find the recipe for both chutneys on my website. Enjoy this Paneer Pakora delicacy!   Related RecipesMoong Dal Vada (Bhajia-Pakoras-Fritters)Bread Potato RollsMirchi Vada (Chili Fritter)Rava Idli (Semolina Dumpling)Spicy Green PeasPaneer Tikka MasalaDhokla (Suji – Semolina)Rava DosaKalmi Vada (Fried Lentil Patties)Chola Tikki (Chickpeas Patties)

Fun with Family

2013. március 19. Manjula's kitchen 

Fun with FamilyThe end of March brings the celebration of two of my favorite holidays. Holi is on March 27th and Easter is on March 30th. I look forward to these holidays as I traditionally spend them with my grandkids. Holi, also known as the festival of colors, is celebrated with great enthusiasm by farmers. Holi is also known as harvest time. It is the time of year when adults become kids and celebrate with neighbors, friends and family. Adults and children celebrate this holiday by playing with colored powder by putting it on each other. Some get very enthusiastic and use color water! On Holi, snacks are offered and a special drink known as Thandai (milk and almond drink) is offered. I will be making Besan Para and Mathri to satisfy savory cravings. I will also be making Gujia and Besan Burfi to satisfy sweet cravings. I also enjoy celebrating Easter. My grandkids come over and both Alex and I have the kids participate in an Easter egg hunt. I also love making colorful Easter baskets for my grandkids. The Easter egg hunt is a big hit with our grandkids and the house is filled with their joy and laughter. After the Easter egg hunt, we enjoy a nice brunch. I will come up with the menu just keeping the kids in mind. It’s a fun time for the entire family! I hope everyone enjoys these upcoming holidays as much as I do. Happy Holi and Happy Easter everyone! Until next time…     Related RecipesHappy HoliGetting Ready for HoliHoliday Season!Karva ChauthGujiaDiwali MenuHappy HolidaysHappy Holi!!Holiday FunCranberry Relish, Pickle

Tomato Soup

2013. március 8. Manjula's kitchen 

Tomato SoupClick here to view the embedded video. What’s more satisfying and comforting than a hot bowl of soup? This is an easy recipe and simply delicious. Tomato Soup is always good as a starter or light meal with salad and crusty bread. Recipe will serve 3. Ingredients: - 6 tomatoes medium size cut in small pieces this will make about 4 cups of chopped tomatoes - 1 carrot medium size peeled and cut in small pieces this will make about 1/­­3 cup of chopped carrots - 1 celery stick cut into small pieces this will make about 1/­­3 cup of chopped celery - 1/­­2 ginger peeled and sliced - 1 teaspoons of oil - 1/­­2 teaspoon salt, adjust to taste - 1/­­2 teaspoon sugar, adjust to taste - 1/­­8 teaspoon black pepper Seasoning - 2 teaspoons oil - 1/­­2 teaspoon cumin seed (jeera) - Pinch of asafetida - 1 tablespoon cilantro finely chopped (hara dhania)  Method - Heat the oil in a sauce pan over medium heat lightly brown the ginger, add carrot and celery stir fry for about 2 minutes. - Add the tomatoes, salt, sugar and pepper let it cook until tomatoes are cooked well and mushy. - Let the tomatoes cool of then pure in blender. - For seasoning; heat the oil in a sauce pan add the cumin seed and asafetida as cumin seeds crack add cilantro and stir for a minute add the tomato pure and approx. 1-1/­­4 cup of water adjust the water to your taste. After soup comes to boil lower the heat to low and let it simmer for 3 to 4 minutes. - Serve soup hot, I like to serve with few pieces of crotons.     Related RecipesCarrot and Moong Dal SaladVegetarian Vegetable SoupMoong Dal SoupFruit ChaatCabbage Chana Dal SaladBlack Eyed Pea SaladSpinach SaladCorn Vegetable SoupStir-Fry Cabbage SaladLentil Vegetable Soup

Contest 2013 February Winners

2013. március 4. Manjula's kitchen 

Contest 2013 February WinnersI really enjoyed reading everyone’s Valentine’s Day stories. Thank you for sharing them with me. Here are the two winners that I selected at random from the posts. Congratulations to both of you. 1st Place: spike 2nd Place: aparna17 Thank you to everyone else that also participated in the contest. Related RecipesContest 2012 February WinnersContest 2011 February WinnersContest 2012 FebruaryContest 2013 FebruaryContest 2012 January WinnersContest 2011 May WinnersContest 2012 October WinnersContest 2011 FebruaryContest 2012 May WinnersContest 2011 May

Paneer Kheer with Strawberry

2013. február 10. Manjula's kitchen 

Paneer Kheer with StrawberryClick here to view the embedded video. Paneer Kheer with Strawberry is a delightful dessert. This Paneer and strawberry dessert is a sure winner especially when you want to serve a unique paneer delicacy. Recipe will serve 6. Ingredients: -  2-1/­­4 cup whole milk - 1-1/­­2 cup shredded paneer - 1/­­4 cup sugar - 1 tablespoon corn starch (arrowroot) Strawberry Topping for Garnishing - 1 cup chopped strawberry - 2 tablespoons sugar - 1 teaspoon corn starch (arrowroot) - Few drops of  lemon juice  Method - In a small bowl mix the corn starch with 1/­­4 cup of milk and set aside. - In a heavy bottom pan boil 2 cups of milk over medium high heat. Wet inside of the pan with water and put about 2 tablespoons of water before pouring the milk in a pan this prevents the burning of the milk in bottom of the pan. Stir the milk occasionally. - After milk comes to boil reduce the heat to medium and let it boil for about 10-12 minutes. - Add the corn starch and mix it well, there should no lumps, after milk comes to boil let it boil for additional 2-3 minutes - Add the sugar and shredded paneer stir and let it boil for 4-5 minutes, stir occasionally. - Paneer Kheer should have consistency of a thick batter. This should be chilled before serving.  Strawberry Topping - In a small bowl mix corn starch with about 1 tablespoons of water and set aside. - In a small pan cook strawberry and sugar together mix it and let it come to boil. Add corn starch; mix it well after it comes to boil turn off the heat. Strawberry topping is ready. This also should be chilled before using.  For Serving In an individual serving bowl put about 1/­­4 cup Paneer Kheer and top it with strawberry.  Suggestions You can serve this just as Paneer Kheer, while cooking dont use corn starch and dont garnish with strawberries. To flavor the Kheer add 1/­­8 teaspoon of cardamom powder and few sliced of almonds and or pistachios. Serve chilled.  

Contest 2013 January Winners

2013. február 5. Manjula's kitchen 

Contest 2013 January WinnersI enjoyed going through all of the entries for January contest. Everyone did a great job coming up with health conscious recipes. I would like to congratulate the winners and the top five participants: 1st Place: Nibedita Das (Savory Vegetable Cake) 2nd Place: Maiah Miller (Cauliflower Couscous) Congratulations to both of you!! Thank you to everyone else that also participated in the contest: - Jamie Claire Wilson - Helyn Dunn - Daksha - Ravi Danda - Rashmi - Vanita - Lakshmi Priya - Melanie Booth - Deepalakshmi - Viji - Anup Thakurwar - Kusum Joshi - Rehana Khambaty - Marisa Raponi - Payel Mukherjee - Nadia - Vaishali Leuva - Rangadevi dasi - Priya Elias - Hegde, Poomima - Sapna Mulchandani - Rajalakshmi - Akhila Bhatt - Hidemi Walsh - Meena - Renu Guruprasad - Nayna Kanabar - Ilene Courland - Susan Pack - Danijela Jokic -Vaislay - Pooja Jain - Sowmya Josyula - Jaya Tirtha Charan Dasan - Rama Sekharan - Deepti Dongare - Vindhya Desai - Marija Kovalova - Swagatika Priyadarshini - Mir Afroze Ali - Soly Borromeo - Deepa Krishnan - Pooja Juneja - Keerthana - Purva Agrawal - Sasi Kumar - Sumedha - Jhanvi Khatri (2) - Mohsen - Jake Hills - Kayal - KaMaKsHi - Vidya Kolachure - Amrita - Dion Lucero - Jayanthi Karthikeyan - Luca - Sakhi Saheli - Priya - Ayesha Al-Yousuf - Pat Vachani - Stephen Davidson - Rajeswary Prathyush - Aliya Banu - Shweta Verma - Shantel Vachani - Dipti Joshi - Divya Pradhan - Manisha Parekh - Gauri Karmali - Gina Sitta - Meenakshi - Shubha Satish

Yogurt Rice (Curd Rice, Mosaranna)

2013. január 25. Manjula's kitchen 

Yogurt Rice (Curd Rice, Mosaranna)Yogurt rice or curd rice is a popular South Indian dish. Yogurt Rice makes a great side dish or good for lunch box as a complete meal. Recipe will serve 4. Ingredients: - 1/­­2 cup rice - 1/­­4 cup split moong dal (washed) available at Indian grocery store - 3 cups of water - 1 tablespoon oil - 1-1/­­2 teaspoons salt - 1 cup yogurt (curd or dahi) - 1/­­4 cup shredded cucumber (kheera) - 1/­­4 cup shredded carrots (gajar) - 1 tablespoon finely chopped ginger (adrak) For Seasoning - 2 tablespoons oil - 1/­­2 teaspoon mustard seeds (rai) - 1/­­2 teaspoon cumin seeds (jeera) - 2 whole red peppers - 1 tablespoon finely chopped green pepper, adjust to taste - 8-10 curry leaves available at Indian grocery store, optional - 2 tablespoons chopped cilantro (hara dhania)  Method - Wash rice and moong dal changing water several times until the water appears clear. - Drain the rice and moong dal and put it into the saucepan. Add water, oil, ginger, and salt, and bring to a boil over high heat. - Once the water is boiling reduce the heat to low, do not cover the pan. Cook for 10-12 minutes rice and dal will be soft cover the pan and cook for about 15 minutes, or until the rice is very soft and mushy. - Mix the rice and dal whipping making them mushy; if rice is dry add little more hot water as needed. Mix should be consistency of portage. - Let the rice cool down to room temperature, add the yogurt and mix it well. Adding the yogurt to hot rice will make yogurt sour and watery. Next add cucumber, carrot and ginger and mix. - Prepare the seasoning: In a small sauce pan heat the oil over medium high heat. Add the mustard seeds and cumin seeds as seeds crack add red pepper, green chili, curry leaves and cilantro stir for about a minute. As you will add curry leaves oil will splatter, so be careful. - Turn off the heat and mix the seasoning with rice mix. Yogurt Rice is ready to serve. - Yogurt Rice is served at room temperature. Enjoy!  

Carrot and Moong Dal Salad

2013. január 19. Manjula's kitchen 

Carrot and Moong Dal SaladClick here to view the embedded video. Carrot and Moong Dal Salad is a healthy and nutritious salad with beautiful colors. This is a great salad and easy to make. This can be served as an afternoon snack or an appetizer. This recipe will serve 4.  Ingredients: - 1/­­4 cup split moong dal (washed) - 2 cup shredded carrots (gajar) - 2 teaspoons Oil - 1/­­2 teaspoon cumin seeds (jeera) -  1/­­4 cup shredded coconut (gola) I am using shredded frozen coconut - 2 tablespoon cilantro chopped (hara dhania) - 2 tablespoons lemon juice - 1 tablespoon ginger finely shredded - 1 teaspoon salt - 1/­­4 teaspoon black pepper - 1/­­2 teaspoon sugar  Method - Wash moong dal changing water 4-5 times, and soak it for about 2-3 hours. After soaking Moong Dal will be double in volume. Drain the water. - In a small bowl mix lemon juice, ginger, salt, black pepper and sugar to make dressing and set aside. - In a sauce pan heat the oil over medium high heat. Add the cumin seeds as seeds crack add the moong dal. - Cook for 2-3 minutes stirring continuously. Dont over cook that will make dal dry. - Turns off the heat and remove the pan, let it cool for few minutes. - Add carrots, cilantro and coconut mix it well. - Add the cilantro and dressing to the carrot and moong dal, mix it well. Let it sit for about fifteen minutes before serving. Enjoy!  

Chai (Masala Tea)

2013. január 6. Manjula's kitchen 

Chai (Masala Tea)Click here to view the embedded video. Chai is black tea brewed with spices and milk. A cup of Chai gives a wonderful sense of warmth and has a soothing effect. Just the aroma from Chai wants you to have one, it is hard to resist. There are endless recipes and every house hold has their favorite spice mix. Recipe will make Spice Mix for 24 cups. Ingredients: Spice Mix - 24 green cardamoms - 18 black peppers - 1 teaspoon anis seeds - 1/­­2 teaspoon ginger powder - 1/­­4 teaspoon cinnamon powder  Tea for 2 Cups of Chai - 1-1/­­2 cup water - 1/­­2 cup milk - 2 teaspoons tea leaves (I prefer Brooke Bond Red Label or Lipton Yellow Label) - 2 teaspoons sugar adjust to taste - 1/­­2 teaspoon Chai Spice Mix from above Method - Mix all the spices and grind to a powder. I prefer to use coffee grinder the one I keep just for spices. Store the Chai Spice Mix in air tight container. -  Boil the water and milk with 1/­­2 teaspoon of spice mix. As water comes to boil reduce the heat to low and add tea leaves and sugar cover the pan and let it simmer for 2-3 minutes. - Strain mixture and serve hot. - Adjust the sugar to your taste.  Notes - I use 10 oz tea cups or mugs. - Use 1/­­4 teaspoon of spice mix for 1 cup of tea.

Contest 2012 December Winners

2013. január 4. Manjula's kitchen 

Contest 2012 December WinnersI hope everyone is having a great New Year so far. December’s contest had over 60 entries so it was lot of recipes to go through. I was happy to see many good recipes, and as always it was a challenge to narrow down the selection. Congratulations to the winners and the top five participants: 1st Place: Ayesha Yakoob Al-Yousuf (Sweet Potato and Apricot Cheesecake) 2nd Place: Pey-Lih (Persimmon Galette) Congratulations to both of you!!   Thank you to everyone else that also participated in the contest: - Luca Boccia - Amrita Datta - Geeta Rao - Shubha Satish - Noopur Srivastava - Padmaja Thommandra - Sumedha - Anika Jindal - Jamie Claire - Lakshmi Prasanna - Stephen Davidson - Bhargav - Melody Crain - Poornima Noubad - Mohena Ahluwalia - Shweta Garg - Chitra Shukla - Poorva Sawant - Rajee Ramaswamy - Kamlesh - Kritika Singhal - Simi Ummer - Patricia Pangelinan - Vaishali - Prajna Prabhu - Nishi Manglik - Kumud Shukla - Gayathri Sathyanarayanan - Hem Srivastava - Purva Agrawal - Abhilasha Kothari - Swati Shah - Melanie Booth - Christine - Sujina - Akhila - Raji Muthu - Sudeshna Banerjee - Hidemi Walsh - Bhakti - Rehana Khambaty - Samantha S - Seetha - Alisha - Aru Vinu - Nithya Balaji - Marlene Steinberg - Lakshmi Swetha - Sowmya - Suman Agarwal - Divya - Eklas Odish - Samahita Kabra - Pranati - Rama Sekharan - Cadry Nelson - Sasi Kumar

Holiday Fun

2012. december 27. Manjula's kitchen 

Christmas has once again come and gone! These days I feel time is going by far too quickly. I had a lovely Christmas with my two sons and their families, including my four grandchildren. We decided to have a casual dinner with homemade pizza. Each person got to make their own personal pizzas with their choice of toppings including tomatoes, mozzarella cheese, mushrooms, green peppers, red peppers, and olives. I also had the toppings for my take on spicy cabbage pizza (see recipe for this delicious pizza on this site). After dinner, we enjoyed fresh chocolate cupcakes and apple crumb pie (recipe for this dish is also on this site!). After dinner, we sat around and talked while the children had a blast playing with their Christmas presents. We ended the night with a nice cup of hot tea and more conversation. What a great way to spend a holiday! This week I plan to continue working on new and creative recipes for you all. I can’t believe there are only a few days left of 2012. This year has had its ups and downs, but overall I have to say 2012 was a great year. This year also marked the six year anniversary of my You Tube videos which in turn, launched Manjulaskitchen.com. This website is a dream come true. It has allowed me to further my passion for cooking and inspiring others to cook as well. I look forward to what 2013 has to offer! Until then!

Spicy Green Peas

2012. december 14. Manjula's kitchen 

Spicy Green PeasClick here to view the embedded video. Spicy Peas, touch of spices added to sweetness from peas and sourness from lemon makes this a great snack or a side dish. This is an easy recipe to make. Bright green color gives a nice touch to any meal. Recipe will serve 4. Ingredients: - 3 cups green peas frozen (baby peas are preferred) - 1-1/­­2 tablespoon oil - 3/­­4 teaspoon cumin seeds (jeera) - 2 teaspoons ginger chopped - 1-1/­­2 teaspoons green chili chopped - 1 teaspoon salt - 1/­­4 teaspoon black pepper - 2 tablespoons cilantro chopped (hara dhania) - 2 teaspoons lemon juice Method - Thaw the peas and pat dry. - Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. - Add cumin seeds as they crack add green chili and ginger, stir for few second add green peas and salt. - Cook for about 4-5 minutes string occasionally, till peas are tender. Add black pepper and cilantro mix it well. - Turn off the heat and squeeze the lemon juice over and stir. - Spicy green peas are ready to serve! Serving suggestions - Serve Spicy green peas hot or at room temperature. - Serve this as a side dish with any dal or gravy base dish. - This really goes well as a snack by itself or with any kind of plain crackers. I serve them over Mathri, Saltine crackers or Papdi. You can find these recipes on my web site. - Spicy Peas can be rolled in any flat bread for travelling or picnic. Spicy peas keep well at room temperature for 1-2 days. Enjoy!

Contest 2012 December

2012. december 7. Manjula's kitchen 

To celebrate the holidays, this month’s contest is to make your favorite holiday dessert. It can be any type of dessert, hot or cold. The only rules for December are the following: - It must be vegetarian and also egg-less. - Please submit only ONE recipe. In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Below is my checklist: - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your name along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is December 28th. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com **Anyone can join this contest**

Grilled Potato Sandwich

2012. november 30. Manjula's kitchen 

Grilled Potato SandwichClick here to view the embedded video. Potato Sandwiches give a different dimension to grilled cheese sandwich. They are delicious and add an Indian taste to standard grilled cheese. Potato& cheese sandwiches are excellent choice for a hearty and satisfying lunch. Recipe will make 2 sandwiches Ingredients: - 4 slices of white firm bread ( I am using buttermilk bread) - 3 medium size potatoes boiled peeled and mashed, about 1-1/­­2 cups of mashed potatoes - 2 tablespoon chopped cilantro (hara dhania) - 1 teaspoon chopped ginger (adrak) - 1 tablespoon chopped green chili (hari mirch) -  1/­­2 teaspoon cumin seeds (jeera) -  1/­­2 teaspoon salt -  1/­­2 teaspoon mango power (amchoor) - 2 tablespoons of melted butter - 2 slices of cheddar cheese - 8 tomato thinly sliced Method - In a bowl mix potatoes, cilantro, ginger, green chili, salt, cumin seeds, and mango powder well. -  Lightly butter the bread slices from one side and other side spread layer of thin potato mixture evenly, and brush the butter over the mixture. - Heat the skillet over medium heat and put the bread slices over the skillet putting the potato mixture side down. - Let it cook for about 2-3 minutes or till it is golden brown from bottom. Note: if you turn too quickly the spread will start coming out. Turn it over; put one slice of cheese and tomato slices covering the bread slice. - Now put the other slice of bread potato side down over tomatoes and grilled both sides until sandwich is golden brown and cheese has melted. - Potato Sandwich is ready, slice them diagonally. Serve the sandwich with Hari Cilantro Chutney and side of Carrot Pickle. Enjoy! Suggestions - Slice them in small squares and serve them as snack. - You may use leftover dry vegetables like Aloo Gobi (potatoes with cauliflower) or Aloo jeera, mash the left over vegetables and follow the same steps. - You can also use a multigrain or whole wheat bread of your choice.  

Peanut Chaat

2012. november 23. Manjula's kitchen 

Peanut ChaatClick here to view the embedded video. Peanut Chaat is a combination of peanuts, tomatoes, cucumbers and spices. It is a delicious and satisfying snack-not to mention healthy and low-fat! It is easy to make. It can be served as an appetizer or anytime spicy snack. Recipe will serve 4. Ingredients: - 1/­­2 cup raw peanuts - 1/­­2+1/­­2 teaspoon salt adjust to taste - 1/­­8 teaspoon turmeric (haldi) - 3/­­4 cup tomatoes seeded cut in small cubes - 3/­­4 cup cucumber cut in small cubes - 1 tablespoon ginger finally chopped - 1 green chili finally chopped adjust to taste - 1/­­2 teaspoon roasted cumin seed powder (bhuna jeera) - 1/­­8 teaspoon red chili powder - 1/­­8 teaspoon black pepper - 1/­­4 teaspoon sugar - 1/­­2 teaspoon mango powder (amchoor) - 1 tablespoon lemon juice Method - In a sauce pan add peanuts with 2 cups of water turmeric and 1/­­2 teaspoon of salt. Cook over medium high heat for about 25 minutes until peanuts are soft. - Drain the water and let it cool to room temperature. - Mix ginger, chili, 1/­­2 teaspoon salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder and lemon juice together. - Mix the peanuts with tomatoes and cucumbers, add the spice mix and toss. - Peanut Chaat is ready to serve. Enjoy!  

Contest 2012 October Winners

2012. november 7. Manjula's kitchen 

I enjoyed reading all of your vegetarian dining experiences. I look forward to trying some of the restaurants mentioned when I am in your area. Thank you.  I selected two winners randomly. Here they are: 1st Place: Rakhib 2nd Place: Anju Congratulations to both of you. Thank you to everyone else that also participated in [...]

Flax Seed Burfi (Flaxseed Healthy Bar)

2012. november 3. Manjula's kitchen 

Flax Seed Burfi or you can call this health bar. Flax Seed is high in protein and good source of vegetarian omega 3. This Burfi is vegan, gluten free and tastes great.

San Diego Diwali Mela!

2012. október 23. Manjula's kitchen 

Diwali is the most celebrated festival all over India. It is also known as the Festival of Lights and celebrates the victory of good over evil. We just had a Diwali Celebration at Balboa Park which was simply amazing. If you reside in San Diego, please come join us for another DIWALI MELA, which is [...]

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