View full recipe at http://www.manjulaskitchen.com

Learn how to make Masala Bell Pepper Curry (Hydrabadi Cuisine), vegan and gluten free Recipe by Manjula

Ingredients: 2 medium size green bell pepper (cut into bite size pieces) —–Spice Mix 1 tsp oil ¼ cup broken cashews 1 Tbsp sesame seeds 1 Tbsp coriander 1 Tbsp coconut powder —–Gravy 1 ½ cup chopped tomato (I used 3 medium size tomatoes) 1 Tbsp ginger cut into small pieces 1 Tbsp chopped green chili 2 Tbsp oil 8 fenugreek seeds (methi dana) 1 tsp cumin seeds (jeera) ¼ tsp turmeric (haldi) ⅛ tsp asafetida (hing) 1 tsp red chili powder (lal mirch) ½ tsp sugar 1 tsp salt

½ tsp garam masala

Typography – Typito (http://typito.com)

Rated 4.95

The post Masala Bell Pepper Curry (Hydrabadi Cuisine), vegan and gluten free Recipe by Manjula – Desi Cooking Recipes appeared first on Desi Cooking Recipes.

View full recipe at http://www.manjulaskitchen.com/mango-mousse-with-raspberry-pearls/

Learn how to make Mango Mousse with Raspberry Pearls (eggless) recipe by Manjula

Guest Chef (currently on Junior Master Chef): Avani Shah

https://www.facebook.com/Junior-Chef-Avani-1191723224275247/

Ingredients: For Mousse • 2 cup Mango pulp • 1/2 teaspoon lemon juice • 1/4 cup fine sugar • 2-1/2 teaspoons Agar-Agar • 1/4 cup water • 3/4 cup whipping cream For Raspberry Pearls · 2 cups fresh raspberries · 2 tablespoons sugar · 1 tablespoon lemon juice · 1-1/4 teaspoons agar-agar powder

· 1/2 cup oil

Typography – Typito (http://typito.com)

Rated 4.88

The post Mango Mousse with Raspberry Pearls (eggless) … appeared first on Desi Cooking Recipes.

Ingredients:
– 3 cups puffed rice (murmura)
– 1 cup tortilla chips, crushed
– 1 cup black beans, drained and rinsed
– 1 cup corn kernels, fresh or frozen
– 1 small red onion, finely chopped
– 1 tomato, finely chopped
– 1 jalapeno, finely chopped
– 1/4 cup cilantro, chopped
– 1 avocado, diced
– 1 lime, juiced
– 1/2 tsp cumin powder
– 1/2 tsp chili powder
– Salt to taste
– 1/4 cup Mexican hot sauce
– 1/4 cup tamarind chutney
– 1/4 cup sev (crispy chickpea noodles)

Instructions:
1. In a large mixing bowl, combine the puffed rice, crushed tortilla chips, black beans, corn, red onion, tomato, jalapeno, and cilantro.
2. Add the diced avocado and drizzle with lime juice to prevent browning.
3. Sprinkle cumin powder, chili powder, and salt over the mixture.
4. Pour the Mexican hot sauce and tamarind chutney over the ingredients.
5. Gently toss the mixture until everything is well combined.
6. Divide the Mexican Bhel into serving bowls and top with crispy sev.

Enjoy this delightful Mexican Bhel as a flavorful snack or appetizer that will impress your family and friends with its zesty and tantalizing taste! This recipe is perfect for those who want to add a fun and innovative dish to their culinary repertoire. With the perfect balance of spicy, tangy, and crunchy elements, this Mexican Bhel is sure to become a new favorite in your kitchen. Try it out today and experience the delicious marriage of Mexican and Indian flavors!

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Are you craving a flavorful and aromatic Indian dish for dinner tonight? Look no further than this delicious Paneer Makhani recipe from Manjula’s Kitchen. This spicy Indian cheese curry is a crowd-pleaser and will quickly become a favorite in your home. With its rich and creamy sauce, combined with the perfect blend of aromatic spices, you won’t be able to resist going back for seconds.

Ingredients:
– 1 cup of paneer (cubed Indian cheese)
– 2 cups of tomato puree
– 1 onion, finely chopped
– 1 tablespoon of ginger, grated
– 1 tablespoon of garlic, minced
– 1 green chili, finely chopped
– 1 teaspoon of cumin seeds
– 1 teaspoon of coriander powder
– 1/2 teaspoon of red chili powder
– 1/4 teaspoon of turmeric powder
– 1 teaspoon of sugar
– 1/2 cup of heavy cream
– 2 tablespoons of butter
– Salt to taste
– Fresh cilantro for garnish

Recipe:
1. Heat the butter in a pan and add the cumin seeds. Once they start to sizzle, add the chopped onions and sauté until they turn golden brown.
2. Add the grated ginger, minced garlic, and green chili to the pan and sauté for a few more minutes.
3. Stir in the tomato puree, coriander powder, red chili powder, turmeric powder, and sugar. Cook the mixture until the oil separates from the puree.
4. Gently add the cubed paneer to the sauce and cook for a few minutes, allowing the flavors to meld together.
5. Pour in the heavy cream and salt to taste. Stir the mixture well and let it simmer for a couple of minutes.
6. Garnish the Paneer Makhani with freshly chopped cilantro before serving.

Incorporate this Paneer Makhani recipe into your weekly meal rotation, and watch as it becomes a family favorite. Manjula’s Kitchen brings you another delicious and simple recipe that will transport your taste buds to the flavors of India. Enjoy this spicy Indian cheese curry with steamed rice or warm naan for an authentic dining experience in the comfort of your own home.

The post Paneer Makhani Spicy Indian Cheese Curry Recipe By Manjula appeared first on Desi Cooking Recipes.

View full recipe at https://www.manjulaskitchen.com/kamal-kakdi-ki-chaat/

Learn how to make Kamal Kakdi Chaat (Spicy Lotus Root Appetizer) Recipe by Manjula

Ingredients: 2 cup sliced lotus stem (I am using frozen, Kamal Kakdi) 1 Tbsp oil 1 Tbsp ginger (thinly sliced, adrak) ½ tsp cumin seeds (jeera) ½ tsp salt ¼ tsp black pepper (kali mirch) 1 tsp green chili (finely chopped, Hari mirch) ½ tsp lemon juice Also Need for Serving ½ cup whipped yogurt (for serving)

2 Tbsp tamarind chutney (please add the link check the recipe)

Typography – Typito (http://typito.com)

Rated 5.00

The post Kamal Kakdi Chaat (Spicy Lotus Root Appetizer) Recipe by Manjula appeared first on Desi Cooking Recipes.

View full recipe at http://www.manjulaskitchen.com

Learn how to make Zucchini Pasta (delicious vegan and gluten free pasta) Recipe by Manjula

Ingredients: For Zucchini Pasta 2 medium Zucchini 1/2 cup mushrooms (sliced) 1/4 tsp salt 1/4 tsp dry basil For Tomato Sauce 2 cups tomatoes (finely chopped) 2 Tbsp olive oil 1/4 tsp dry basil 1/4 tsp dry oregano 1/8 tsp black pepper 1/2 tsp red chili flakes 1/2 tsp salt 2 tsp sugar

1/2 tsp corn starch

Typography – Typito (http://typito.com)

Rated 4.88

The post Zucchini Pasta, delicious vegan and gluten fr… appeared first on Desi Cooking Recipes.

Ingredients:
– 1 cup Kuttu (buckwheat) flour
– 1/4 teaspoon sendha namak (rock salt)
– 1/4 teaspoon cumin seeds
– About 1/3 cup of warm water
– Ghee or oil for frying
– Optional: finely chopped green chilies, cilantro, or grated ginger for extra flavor

Recipe:
1. In a mixing bowl, combine the Kuttu flour, sendha namak, and cumin seeds. Mix well.
2. Gradually add warm water and knead the mixture to form a smooth dough. The amount of water may vary, so add it slowly to achieve the right consistency.
3. Divide the dough into small balls, about the size of a golf ball, and roll them into flat circles on a lightly floured surface.
4. Heat the ghee or oil in a frying pan over medium heat. Once hot, carefully add the rolled out puris and fry until they are golden brown and crispy on both sides.
5. Serve the Kuttu Ki Puris hot with your favorite accompaniments, such as yogurt, chutney, or sabzi.

I hope you enjoy making and savoring these delicious Kuttu Ki Puris. They’re a perfect addition to your gluten-free recipe collection and a great way to indulge in some traditional Indian flavors. Happy cooking!

The post Kuttu Ki Puri Buckwheat Flatbread Gluten Free Recipe By Manjula appeared first on Desi Cooking Recipes.

View full recipe at http://www.manjulaskitchen.com

Learn how to make Spicy Namak Para (Savory Appetizer Indian Snack) Recipe by Manjula

Ingredients: 2 cup All Purpose Flour (Maida) ¼ cup fine semolina (sooji) 1 tsp salt 1 tsp black pepper (crushed, kali mirch) 1 tsp chili flakes (lal mirch) 1 tsp cumin seeds (jeera) 1 Tbsp dried fenugreek leaves (Kasuri Methi) 4 Tbsp oil

¾ cup chilled water (approx)

Typography – Typito (http://typito.com)

Rated 4.98

The post Spicy Namak Para (Savory Appetizer Indian Snack) Recipe by Manjula appeared first on Desi Cooking Recipes.

Are you looking for a delicious and healthy rice pulav recipe that is easy to make? Look no further! In this article, I will share my special Vegetable Rice Pulav recipe that will surely satisfy your taste buds. As a food chef and blogger, I have curated this recipe to be both tasty and nutritious, making it perfect for a weeknight dinner or a special occasion.

Ingredients:
1 cup Basmati rice
2 cups mixed vegetables (carrots, peas, bell peppers, cauliflower)
1 small onion, thinly sliced
2-3 cloves of garlic, minced
1-inch ginger, grated
2-3 green chilies, finely chopped
1 tsp cumin seeds
4-5 whole black peppercorns
2-3 green cardamom pods
1-inch cinnamon stick
2-3 cloves
1 bay leaf
2 tbsp ghee or oil
Salt to taste
2 cups water
Fresh cilantro for garnish

Recipe:
Rinse the basmati rice until the water runs clear, then soak it in water for 15-20 minutes. Drain and set aside.
In a large pot, heat ghee or oil over medium heat. Add cumin seeds, black peppercorns, cardamom, cinnamon, cloves, and bay leaf. Sauté until the spices release their aroma.
Add sliced onions, ginger, garlic, and green chilies. Sauté until the onions turn golden brown.
Add the mixed vegetables and sauté for 3-4 minutes until they are slightly tender.
Next, add the soaked rice and salt. Gently mix everything together.
Pour in 2 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot with a lid. Let it cook for 15-20 minutes or until the rice is fluffy and the vegetables are cooked through.
Garnish the Vegetable Rice Pulav with fresh cilantro and serve hot.
This Vegetable Rice Pulav is a perfect dish to enjoy on its own or paired with a yogurt raita or a spicy curry.

Incorporating a rich blend of aromatic spices and vibrant mixed vegetables, this Vegetable Rice Pulav is a delight for the senses. As you take your first bite, the fragrant aroma of the spices will tantalize your taste buds, and the tender vegetables will add a delightful crunch to every mouthful. Whether you are an experienced cook or a novice in the kitchen, this recipe is simple to follow and will surely impress your family and friends.

So why wait? Try out this Vegetable Rice Pulav recipe by Manjula and treat yourself to a flavorful and wholesome meal today!

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Welcome to another delightful recipe from Manjula’s Kitchen! Today, I want to share with you my delicious and aromatic Shahi Pulao Vegetable Pulao recipe. This dish is a delightful blend of fragrant spices, colorful vegetables, and fluffy basmati rice, making it the perfect meal for any occasion. Follow along as I guide you through the simple steps to creating this flavorful and satisfying dish.

Ingredients:
1 cup basmati rice, soaked for 15 minutes and drained
2 tbsp ghee (clarified butter) or oil
1 small onion, thinly sliced
1/2 cup mixed vegetables (carrots, peas, corn, green beans)
1/4 cup paneer (Indian cottage cheese), cubed
1/4 cup cashews
1/4 cup raisins
2 green cardamom pods
1 black cardamom pod
2 cloves
1-inch cinnamon stick
1 bay leaf
1 tsp cumin seeds
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp garam masala
1 tsp salt, or to taste
2 cups water
Fresh cilantro leaves for garnish

Recipe:
Heat ghee or oil in a large pan over medium heat. Add the cumin seeds, green and black cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until they release their aroma.
Add the sliced onion and cook until golden brown.
Stir in the ginger and garlic paste, and cook for another minute.
Add the mixed vegetables and paneer, and sauté for a few minutes until they are slightly tender.
Now, add the soaked and drained basmati rice to the pan and gently mix with the vegetables.
Pour in the water, add the turmeric powder, red chili powder, garam masala, and salt. Stir gently to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the pulao simmer for 15-20 minutes, or until the rice is cooked through and the water has been absorbed.
Once the pulao is ready, fluff the rice with a fork and gently mix in the cashews and raisins.
Garnish with fresh cilantro leaves and serve hot.

I hope you enjoy making and savoring this Shahi Pulao Vegetable Pulao as much as I do! Let me know what you think in the comments below and happy cooking!

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