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Achari Mathri, Masala Mathri, Traditional Indian Crackers Recipe by Manjula - YouTube

Achari Mathri (Masala Mathri)

Achari Mathries, is a traditional staple snack in North India. They are usually served with spicy pickles, but in this recipe I have added mango pickle spices in the dough instead to add a tangy flavor to the mathri itself. With my family, mathries are a must have while travelling, and now with Achari Mathri, we no longer need the pickle, so it becomes one less thing to carry. 

  • 2 cup all purpose flour (planin flour, maida)
  • 1/2 cup fine sooji (samolina)
  • 1-1/2 tsp salt
  • 1/4 tsp dry ginger powder (saunth)
  • 1/4 tsp asafetida (hing)
  • 1/2 tsp fennel seeds crushed (saunf)
  • 2 tsp coriander powder (dhania)
  • 1 tsp yellow mustard seeds powder
  • 1/2 tsp mango powder (amchoor)
  • 2 tsp red chili flake (adjust to taste)
  • 4 Tbsp oil
  • 3/4 cup lukewarm water (use as needed)
  1. Mix all the ingredients except the water. Add the water little at a time, kneading into a firm dough. Cover the dough and set aside for 15 minutes or more.

    Prick them with a fork all over the rolled dough, so the Mathries do not puff when frying, and Mathries stay crisp.

  2. Divide the dough into 3 equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 12-inch circles and thickness of salted crackers.

  3. Take a cookie cutter and cut them in rounds. I am using 2-1/2 inch cookie cutter. Use the size and shape to your choice.

  4. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.

  5. Make sure to place just enough mathris in the oil it should be easy to turn them. Fry the mathris until both sides are light golden-brown. This should take about 7-8 minutes.

Tip

  • Achari Mathries can be stored for a couple of months in airtight containers. 
  • If the mathries are cooked on high heat, they will be soft.
  • You will also enjoy Gulab Jamuns, Besan Ki Burfi, Plain Mathri

The post Achari Mathri (Masala Mathri) appeared first on Manjula's Kitchen.

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Sabudana (Tapioca) Bhel, Chaat, Indian appetizer Recipe by Manjula - YouTube

Sabudana (Tapicoa) Bhel, Chaat

Sabudana Bhel this is a delicious appetizer or also can be served with afternoon tea. Sabudana Bhel or I like to call this chaat is an elegant looking dish, that will sure to impress all your family and friends.

For Sabudana – Tapioca
  • 1/2 cup sabudana (tapioca, use the larger pearls)
  • 2 tsp oil
  • 1/4 tsp cumin seeds (jeera)
  • 1/4 tsp mustard seeds (rai)
  • pinch turmeric (haldi)
  • 1/2 tsp salt
  • few drops lemon juice
For Serving
  • 1 cup potato (boiled peeled and cut into small cubes)
  • 1 Tbsp green chili (finely chopped)
  • 1/2 tsp salt
  • 1/2 cup peanuts (roasted and crushed)
  • 2 tsp chaat masala
  • 1/2 cup aloo lacha (check existing recipe)
  • 1/4 cup tamarind chutney (check existing recipe)
  1. Wash sabudana (tapioca) changing the water 2-3 time and soak with one cup of water, soak 8 hours or more. Sabudana will become all most four time in volume and will be soft.

  2. Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and mustard seeds after seeds crack add turmeric, lower the heat to low. Add sabudana, and salt. Keep stir frying until sabudana becomes translucence, looks like pearls. This should take about another 4-5 minutes. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. Turn off the heat, and drizzle 3-4 drops of lemon juice and stir.
  3. Transfer sabudana to a wide bowl stir for few minutes with fork making sure sabudana pearls are separated and not sticky. Serve the sabudana at room temperature.
  4. Add 1/2 teaspoon of salt and green chilies to cubed potatoes, mix it well and set aside.
  5. Assembling the Sabudana Bhel, in a serving platter spread the cooked sabudana, sprinkle the roasted peanuts, over peanuts sprinkle the potatoes, then aloo lacha, some more peanuts and drizzle the chutney.

Suggestion, this is a easy recipe, you can prepare every thing in advance, cooked sabudana can be refrigerator for up to a week. Aloo Lacha and tamarind chutney can be stored for months.  

The post Sabudana (Tapicoa) Bhel, Chaat appeared first on Manjula's Kitchen.

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Mojito Mocktail, Non-Alcoholic

Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super simple and is a delicious combination of flavors.  

  • 1 cup cucumber (peeled deseeded and cubed)
  • 2 Tbsp mint leaves (chopped, just the leaves)
  • 4 Tbsp simple syrup
  • 4 Tbsp lime juice
  • 1/2 tsp ginger paste
For Garnishing
  • cucumber slices
  • lime wedges
  • mint leaves for garnish
Also need
  • ice cubes
  • soda water
  1. Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated.

  2. Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste.
  3. Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice.

The post Mojito Moctail (Non-Alcoholic Drink) appeared first on Manjula's Kitchen.

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Manjula's Kitchen by Manjula Jain - 1M ago

Mojito Mocktail, Non-Alcoholic

Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super simple and is a delicious combination of flavors.  

  • 1 cup cucumber peeled deseeded and cubed
  • 2 tbsp mint leaves chopped, just the leaves
  • 4 tbsp simple syrup
  • 4 tbsp lime juice
  • 1/2 tsp ginger paste
Also need, Ice cubes and Club Soda For Garnishing
  • Cucumber slices, lime wedges, mint leaves for garnish
  1. Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated.

  2. Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste.
  3. Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice.

The post appeared first on Manjula's Kitchen.

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Gur Para (Punjabi Sweet Treat) Recipe by Manjula - YouTube

Gur Para, Punjabi Sweet Snack

Gur Para is a traditional Punjabi treat. This is made in preparation for festivals such as Holi, Makarshakrantri, and Diwali. Gur Para makes for a great homemade gift because of its long shelf life. It can be stored for up to 2 months in an airtight container. This is a super simple recipe that only requires a few ingredients.  

For Dough
  • 1 cup all-purpose flour (plain flour, maida)
  • 2 Tbsp sooji fine (samolina)
  • 2 Tbsp oil
  • 1/3 cup water, use as needed
For Syrup
  • 3/4 cup gur (jaggery)
  • 1 tsp oil
  • 1/4 cup water
Making Para
  1. Mix flour, sooji, and oil, and mix it well to get consistency of breadcrumb. Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.

  2. Knead the dough for another minute and divide in two equal parts.
  3. Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
  4. Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
  5. Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
  6. Fry the paras until both sides are light golden-brown. Let them cool off to room temperature before coating them.
Making Sugar Syrup
  1. Put the water and gur in a frying-pan and bring to a boil on medium heat. Keep stirring till gur is dissolve, syrup should be about 1 thread, to check the right consistency of syrup drop the syrup in cold water and you should be able to roll into ball. Close the heat.

  2. Put all the paras to the syrup and mix it well, making sure all the paras are coated with syrup. Keep stirring every few minutes and keep separating them. After they are just warm, take them out on a greased plate, making sure that paras are not clumped together.
  3. Allow them to cool. Gur paras can be stored for several weeks in airtight container.

Notes: If Syrup consistency is not right paras will be sticky, if paras are little sticky let them dry for longer.

You will also like to see these recipes they are good for gifting and easy to make Moong dal Ladoo, Apple Coconut Burfi, Besan Save

 

The post Gur Para (Punjabi Sweet Snack) appeared first on Manjula's Kitchen.

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Chutney are a big part of the condiments that I serve and I always like to keep them handy since they have long shelf life. These chutneys are used as an extra source of flavor with many appetizers, snacks, and chaat (whether it be sweet, sour,spicy, etc.). They are great to have readily available, because it makes life so easy when preparing a large menu, especially when you are in mood to have something spicy or when you make a sudden plan to entertain family or friend for afternoon tea. You can easily take any kind of dry snacks that you have on hand, even boiled potatoes, chickpeas, or crackers and turn them into a mouth-watering treat.
These two chutneys, in my opinion, are a staple to every household preparing Indian food. I have their recipes on my website.

Tamarind Chutney

This chutney can be refrigerated for months. I like to make it thick in texture so that I can adjust the thickness of the chutney depending on what I am using it for. This exotic, sweet and sour chutney and can be called the ketchup of the east! This is delicious as a dipping sauce for French fries, as a spread over crackers, or even as a zesty addition to a rice dish. You really can never go wrong with it.

Cilantro Chutney

I prefer to prepare this in a large quantity in advance and freeze it in ice cube trays. You can store the frozen cubes in a zip-lock plastic bag. When you ready to serve, defrost as many cubes of chutney as needed. And after so many years, I have finally learned how to keep the vibrant green color of chutney. When blending the chutney, use crushed ice to blend instead of room temperature water; I was amazed by the difference it makes.

Keep looking out for my blogs because I will continue sharing the tips I have learned over the years. It might just solve the one problem you could not figure out.

The post How to Save The Chutney appeared first on Manjula's Kitchen.

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Manjula's Kitchen by Manjula Jain - 2M ago
Ragda Puri Chaat (delicious Indian Appetizer) Recipe by Manjula - YouTube

Ragda Puri Chaat

Ragda Puri is a chaat dish that will leave you licking your fingers. Made with crunchy puris, ragda, and chutney, this recipe is the perfect addition to any chaat menu. This appetizer is easy to make and tastes delicious. 

  • 24 Puries (I am using store bought)
  • 1 cup vatana
  • 1 cup potato (boiled peeled and cubed in small pieces)
  • 1 tsp salt
  • 1 tsp black salt
  • 1/4 tsp black pepper
  • 2 tsp sugar
  • 1 Tbsp dry roasted cumin seed powder (bhuna jeera)
  • 1 Tbsp dry roasted coriander powder (bhuna dhania)
  • 2 Tbsp ginger (chopped)
  • 1 small green chili (chopped)
  • 1/2 cup cilantro (chopped)
  • 1 Tbsp tamarind chutney
  • 1 Tbsp lemon juice
  • 1 Tbsp green chili (finely chopped, optional)
For Serving
  • 1/4 cup tamarind chutney (use more as needed)
  • 1/4 cup fine sev
  1. Wash and soak vatana in three cups of water for at least 8 hours. After soaking vatana will be about 2 1/2 times the volume of the original.

  2. Put the vatana in a pressure cooker with 2½ cups of water. When the pressure cooker starts to steam, turn the heat down to medium and cook for 10 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Vatana should be soft and tender. I have used instant pot, because it is more convenient.

  3. Blend cilantro, green chilies, and ginger, tamarind chutney, and lemon juice.
  4. Mix cilantro paste and all the spices, salt, black salt, sugar, black pepper and finely chopped green chili this is optional, to boiled vatana mix the spices well. This is known Ragda. Add hot water if needed Ragda should not be very dry it should have thick gravy, Ragda thickens in consistency as it cools.
  5. For serving, make a small hole on top of each puri and arrange them on a platter. Stuff them with the ragda. Drizzle with tamarind chutney and sev.

Ragda Puri Chaat can be prepared few days in advance When you are craving for chaat.

This is a Healthy Chaat, Ragda has no oil, and can be served by itself, over crackers, over bread, roll with any indian flat bread, or make sandwich .

Check the recipe for Pani Puri , and Tamarind Chutney 

 

The post Ragda Puri Chaat appeared first on Manjula's Kitchen.

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Make Perfect Chapati

I have been making cooking videos for 12 years, and I feel that it is finally time to answer some of the most commonly asked questions about the most staple item to almost every Indian meal – Chapati, (Chapati is also known Roti or phulka). There are so many questions including why Chapatis become dry or hard, why they are not easy to roll, why the dough is sticking to rolling pin or rolling surface.

So here are some tips to make the perfect Chapati. This dough is perfect for making whole wheat Chapati, or Parathas.

For Chapati, the most important part is the making of the dough. Note: usually approximately 1 cup of whole wheat flour will be needed and 1/2 cup of water (use the water as needed). Add water so that the dough is soft but not sticking to your fingers. If the dough is right, it makes rolling the Chapati easy and makes it so that they will be soft. Dough should be well kneaded for about 2 minutes. After that, let it rest for 10 minutes and knead the dough again before making the Chapati. Press the dough with your fingertip, and the dent that your fingers make should almost bounce back. If this doesn’t happen, it means that the dough is too hard, and it can cause the Chapati to be dry.

Another important part is the skillet. This is a factor that is often overlooked since we don’t check the temperature of the skillet the same way that we do for baking. The best way to check if the skillet is ready is to drizzle a few drops of water on the skillet. If it sizzles, you are ready to make your Chapatis. Along with that, a heavy skillet works better.

If done right, the chapati puffs up like a balloon.

Dough can be refrigerated for 2-3 days. The best way to refrigerate the dough is to lightly oil the dough and the bowl. The bowl you are storing the dough in should be spacious and should be covered tightly.

These are all the tips that you need to make the perfect roti. They are super easy to make and will become second nature with just a little bit of practice!

The post Make Perfect Chapati, Roti appeared first on Manjula's Kitchen.

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Grilled Caprese Sandwich (Veggie Sandwich with Pesto) Recipe by Manjula - YouTube

Grilled Caprese Sandwich, Veggie Sandwich with Pesto

For this delicious Caprese Sandwich, I have been experimenting with pesto lately and tried out this sandwich after my granddaughter requested me to make it for her. This recipe is super easy to put together on the go and it makes for the perfect lunchbox or tiffin meal.

  • 4 slices French bread
  • 1 ½ Tbsp olive oil
  • 4 slices mozzarella cheese
  • 1/4 cup sun-dried tomatoes
  • 16 spinach leaves (remove the stems)
Pesto
  • 1/3 cup toasted pine nuts
  • 2 cups fresh basil (loosely packed )
  • 1 tsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil
  1. To make the pesto, combine the basil, pine nuts, black pepper, salt and oil in a food processor. Blend until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary. Now add the lemon juice mix it and set aside.

  2. Spread pesto over 2 slices of bread, put 2 slices of mozzarella cheese, sun dried tomatoes, and few spinach leaves and cover with other slice of bread, already has pesto.
  3. Lightly oil on top side of the sandwich, other side we will oil after putting the sandwich in sandwich maker. I am using electric sandwich maker you can make it over skillet. It took me about 3 minutes to grill the sandwich.

Notes: I usually make extra pesto, pesto can be refrigerated for about a week. You can also freeze pest, I like to freeze in ice cube try. Once frozen, transfer to a freezer bag, then you can thaw only as much as you need later.

Use your choice of bread.

The post Grilled Caprese Sandwich (Veggie Sandwich With Pesto) appeared first on Manjula's Kitchen.

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Fresh Mango Salsa (Mango Salad) Recipe by Manjula - YouTube

Mango Salsa (Fresh Mango Salad)

Who doesn’t enjoy chips & salsa? This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips or with a plate of tacos. You can even serve this as a fresh salad which will compliment a variety of meals!  

  • 1 ripe mango (peeled and cut into small cubes)
  • 1/4 cup red bell pepper (cut into small cubes)
  • 1/2 cup cucumber (peeled and cut into small pieces)
  • 1 Tbsp jalapeno (seeded and minced)
  • 1/4 cup fresh cilantro (finely chopped)
  • 1 Tbsp lime juice
  • 1/4 tsp cumin seed powder
  • 1/4 tsp salt (adjust to taste)
  1. In a serving bowl, combine mango, bell pepper, cucumber, cilantro and jalapeño. Drizzle with salt, cumin powder and lime juice, mix well. For best flavor, let the salsa rest for about 10 minutes.

Notes: Mango salsa also can be served as salad and will compliment any meal. I enjoy Mango Salsa with Puries, and side of Mexican Rice.

The post Mango Salsa (Fresh Mango Salad) appeared first on Manjula's Kitchen.

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